This is the ultimate Baked Mac and Cheese Recipe, a journey into the heart of comfort food. Forget the boxed stuff; this homemade version delivers an ultra-creamy, velvety cheese sauce, perfectly cooked pasta, and a golden, crispy breadcrumb topping that provides the perfect crunch. We’ve tested every variable to create a foolproof recipe that guarantees success, even for beginners. This dish is perfect as a holiday side, a weeknight dinner, or the star of any potluck. It’s the kind of meal that gathers everyone around the table.
Why This is the Only Baked Mac and Cheese Recipe You’ll Ever Need
What makes this recipe stand out? It’s all about the texture and flavor. We achieve an unbelievably creamy cheese sauce by building a perfect béchamel base and incorporating a secret ingredient that prevents graininess. The blend of cheeses provides a sharp, tangy flavor that cuts through the richness, creating a perfectly balanced bite every time. It’s a classic comfort dish, elevated. This recipe isn’t just about following steps; it’s about understanding the simple techniques that create a truly memorable meal, much like a comforting hearty shepherd's pie.
The Key Ingredients for Perfect Mac and Cheese
The magic of this dish lies in using high-quality, simple ingredients. Here’s what you’ll need and why it matters.
The Pasta
Classic elbow macaroni is the traditional choice for a reason; its tubular shape is perfect for holding onto that glorious cheese sauce. However, feel free to use other short pasta shapes like shells, cavatappi, or penne.
The Cheeses
For the best flavor and melt, use a combination of sharp cheddar and Gruyère. Sharp cheddar provides that classic, tangy mac and cheese flavor, while Gruyère adds a nutty, salty complexity and melts beautifully. Crucial Tip: Always buy blocks of cheese and shred it yourself. Pre-shredded cheeses are coated in anti-caking agents that can make your sauce grainy.
The Sauce
Our sauce is built on a simple roux, a mixture of butter and flour that thickens the milk. The real secret to its incredible creaminess is a combination of whole milk and evaporated milk. The evaporated milk adds a concentrated richness and stability that prevents the sauce from breaking.
The Topping
A simple combination of Panko breadcrumbs, melted butter, and a little Parmesan cheese creates a wonderfully crisp and savory topping that contrasts perfectly with the creamy pasta below.
How to Make Baked Mac and Cheese Step-by-Step
This recipe is straightforward and comes together in four main stages: cooking the pasta, making the sauce, combining everything, and baking. Let’s get started.
Step 1: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package directions, but be sure to cook it for 1-2 minutes *less* than the recommended time, until it is al dente. The pasta will continue to cook in the oven, and this step prevents it from becoming mushy. Drain the pasta and set it aside.
Step 2: Make the Creamy Cheese Sauce
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about one minute, until it smells slightly nutty. This is your roux. Slowly pour in the warm milk and evaporated milk while whisking constantly to prevent lumps. Continue to cook, stirring frequently, for 5-7 minutes, until the sauce has thickened enough to coat the back of a spoon. Remove the pot from the heat. This is the same technique used in many creamy soups, like this delicious chicken parmesan soup.
Step 3: Combine and Assemble
Once the sauce is off the heat, begin adding the shredded cheddar and Gruyère a handful at a time, stirring until each addition is fully melted and incorporated. Do not add all the cheese at once. Season the sauce with salt, black pepper, and paprika. Add the cooked pasta to the cheese sauce and stir until every piece is well-coated. Pour the mixture into a greased 9×13-inch baking dish.
Step 4: Bake to Golden Perfection
In a small bowl, combine the Panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. Bake at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
Pro Tips for Unbelievable Results
- Shred Your Own Cheese: This is the most important tip! It guarantees the smoothest, creamiest sauce.
- Use Warm Milk: Bringing your milk to room temperature or warming it slightly before adding it to the roux helps prevent lumps.
- Don’t Overcook the Pasta: Cooking it al dente is key to avoiding a mushy final product.
- Season Generously: Cheese and pasta need salt. Don’t be shy with seasoning the sauce, and remember to salt your pasta water!
- Let it Rest: After pulling it from the oven, let the mac and cheese rest for 5-10 minutes. This allows the sauce to set up properly.
Delicious Variations to Try
While this classic recipe is fantastic on its own, it’s also a great canvas for creativity. Try one of these delicious variations!
- Add Protein: Stir in crispy bacon, shredded chicken, or browned sausage for a heartier meal.
- Spice it Up: Add a pinch of cayenne pepper or some chopped pickled jalapeños to the sauce for a spicy kick.
- Different Cheeses: Experiment with other great melting cheeses like Monterey Jack, Gouda, or Fontina.
This mac and cheese makes an incredible side dish for comforting main courses like a classic pot roast.
Storing, Reheating, and Making Ahead
How to Store
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
How to Reheat
The best way to reheat baked mac and cheese is in the oven. Place it in an oven-safe dish, add a splash of milk to restore creaminess, cover with foil, and bake at 350°F (175°C) until warmed through. You can also reheat individual portions in the microwave.
Make-Ahead Instructions
You can assemble the entire dish without the breadcrumb topping up to two days in advance. Cover and refrigerate. When you’re ready to bake, add the topping and bake as directed, adding 10-15 minutes to the cooking time to account for the cold start.
Frequently Asked Questions
Yes! You can assemble the mac and cheese (without the breadcrumb topping) up to two days in advance. Cover and store it in the refrigerator. When ready to bake, add the topping and increase the baking time by 10-15 minutes.
For a perfectly crispy topping, use Panko breadcrumbs instead of regular ones. Tossing them with melted butter before sprinkling them on top ensures they toast evenly and become golden brown and delicious in the oven.
The number one cause of grainy sauce is using pre-shredded cheese, which contains anti-caking starches. Always buy blocks of cheese and shred it yourself. Also, remove the sauce from the heat before stirring in the cheese to prevent it from overheating and breaking.
No, you should cook the pasta until it is al dente, which is typically 1-2 minutes less than the package directs. The pasta will continue to absorb liquid and cook in the cheese sauce while it bakes, so undercooking it slightly prevents it from becoming mushy.
A combination of a sharp, flavorful cheese and a great melting cheese is best. We recommend a mix of sharp cheddar for that classic tangy flavor and Gruyère for its nutty notes and superior creaminess when melted.
The Best Baked Mac and Cheese Recipe
Baked Mac and Cheese Recipe (The Creamiest Ever!)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook the macaroni according to package directions until al dente (about 1-2 minutes less than the package recommends). Drain well and set aside.
- In a large pot or Dutch oven, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the warm whole milk and evaporated milk until smooth. Cook over medium heat, stirring frequently, until the sauce thickens (about 5-7 minutes).
- Remove the pot from the heat. Add the shredded cheddar and Gruyère cheeses a handful at a time, stirring until each addition is melted before adding the next. Stir until the sauce is smooth.
- Season the cheese sauce with salt, pepper, and paprika. Add the cooked macaroni to the pot and stir to combine.
- Pour the mac and cheese into the prepared baking dish.
- In a small bowl, melt the remaining 2 tablespoons of butter. Add the Panko breadcrumbs and Parmesan cheese, and toss to combine. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Let rest for 5-10 minutes before serving.
Notes
Tip 2: Don't overcook your pasta initially. It will continue to cook in the oven, so pulling it when it's al dente is crucial for the perfect texture.
Tip 3: Let the mac and cheese rest for a few minutes after baking. This helps the sauce set up and makes it easier to serve.
Share Your Creation!
We are confident this will become your go-to Baked Mac and Cheese Recipe. It’s a true crowd-pleaser that brings warmth and joy to any meal. If you make this recipe, we’d love to see it! Snap a photo and share your masterpiece with us on Pinterest. Happy cooking!
