If you have ever dreamed of a creamy, cheesy comfort dish that perfectly balances a golden, crunchy topping with tender pasta beneath, then this Baked Mac and Cheese Recipe is your new best friend in the kitchen. This recipe brings together a luscious cheese sauce made from a blend of Gruyere, cheddar, Colby, and mozzarella, creating layers of flavor that melt beautifully into every nook of the macaroni. Finished with a buttery panko breadcrumb crust, every bite delivers warmth, indulgence, and a delightful textural contrast that will make this dish a household favorite for family dinners or special gatherings.
Ingredients You’ll Need
The charm of this Baked Mac and Cheese Recipe lies in its simplicity and the quality of its ingredients. Each item has a vital role — from the creamy cheeses that build depth, to the panko breadcrumbs that add that irresistible crunch, every ingredient harmonizes to create a truly satisfying dish.
- 250g / 8 oz macaroni (elbow pasta): Classic pasta shape that catches all the cheesy sauce perfectly.
- 1 tbsp unsalted butter (or 2 tsp oil): Used for coating the pasta surface to prevent sticking and add richness.
- 2/3 cup panko breadcrumbs: Light and airy breadcrumbs for a crispy topping that won’t get soggy.
- 2 tbsp unsalted butter, melted: Combines with panko to create that perfectly golden crust.
- 1/4 tsp salt: Enhances all the flavors subtly and balances the richness of the dish.
- 4 tbsp unsalted butter: Forms the base for the roux that thickens the cheese sauce.
- 1/3 cup flour (plain / all-purpose): Thickens the milk into a luscious sauce that clings to every macaronic bite.
- 3 cups warmed milk (low or full fat): Warmed to help create a smooth, lump-free sauce with a creamy mouthfeel.
- 2 cups freshly shredded cheese (Gruyere best, followed by cheddar and Colby): The flavor heart of the recipe, combining nutty and sharp notes.
- 1 cup freshly shredded mozzarella cheese (or more of other cheese of choice): Adds stretchiness and a mild flavor to complement the sharper cheeses.
- 3/4 tsp salt: Seasoning to ensure a balanced taste throughout the sauce.
- 1 tsp garlic powder: Brings a subtle aroma and savory complexity.
- 1/2 tsp onion powder: Adds a gentle sweetness that enhances the cheese.
- 1/2 tsp mustard powder: Adds depth and a touch of tanginess, lifting the cheese flavors.
How to Make Baked Mac and Cheese Recipe
Step 1: Cook the Macaroni
Start by boiling your elbow macaroni in salted water just until al dente — firm to the bite but fully cooked. This first step is crucial because the macaroni will finish absorbing some sauce during baking, so you do not want it overcooked here. Once drained, toss it with a tablespoon of unsalted butter or oil to keep it beautifully separate and shiny.
Step 2: Prepare the Topping
While the pasta cooks, mix the panko breadcrumbs with 2 tablespoons of melted butter and 1/4 teaspoon salt. This combination will create a luscious, crispy crust when baked. Set this aside for sprinkling over the finished cheese casserole, knowing it adds that irresistible textural crunch that everyone loves.
Step 3: Make the Cheese Sauce
In a saucepan, melt the 4 tablespoons of butter over medium heat and whisk in the flour until smooth, cooking for a couple of minutes to get rid of the raw flour taste. Gradually add your warmed milk, whisking continuously until the sauce thickens into a velvety béchamel. Stir in the shredded cheeses, salt, garlic powder, onion powder, and mustard powder, melting everything into a gooey, flavorful sauce that tastes like pure comfort in a spoon.
Step 4: Assemble and Bake
Combine the cooked macaroni with the cheese sauce, making sure every piece is generously coated. Pour this cheesy mixture into a buttered baking dish, then scatter your buttery panko breadcrumb topping evenly over the surface. Bake it at a moderate temperature until the top turns golden brown and bubbling – about 30 to 40 minutes. The aroma alone at this point will make waiting worth every second!
How to Serve Baked Mac and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a fresh, vibrant green contrast both in color and flavor. For an extra touch of indulgence, drizzle a little truffle oil or add crispy fried onions on top. These simple additions take the Baked Mac and Cheese Recipe from delicious to show-stoppingly irresistible.
Side Dishes
This creamy mac and cheese shines when paired with lighter menu items that balance its richness. Crisp green salads with tangy vinaigrettes, steamed or roasted seasonal vegetables like broccoli or green beans, and even a zesty coleslaw are fantastic choices. These accompaniments bring refreshing texture and keep your meal perfectly balanced.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with extra breadcrumbs for personal crispy crusts. Or bake the mac and cheese inside hollowed-out mini pumpkins or bell peppers for an impressive presentation that’s perfect for fall gatherings. No matter how you serve it, this recipe always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, the creamy texture remains intact if you gently warm it in the oven or microwave. To keep the topping crispier, consider reheating uncovered in the oven rather than the microwave.
Freezing
You can freeze the Baked Mac and Cheese Recipe before baking. Assemble the dish, cover tightly with plastic wrap and foil, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking as usual. This is a fantastic way to have comfort food ready on demand.
Reheating
For best results, reheat leftovers in a preheated oven at 350°F (175°C) until warmed through, about 20 minutes. Adding a small splash of milk and covering the dish loosely with foil helps restore the creamy sauce consistency. If using a microwave, reheat at medium power in short intervals, stirring to prevent drying out.
FAQs
Can I use different types of cheese in this Baked Mac and Cheese Recipe?
Absolutely! While the classic blend of Gruyere, cheddar, Colby, and mozzarella is recommended for balanced flavor and texture, feel free to experiment with your favorite cheeses such as fontina, gouda, or parmesan to create your own signature twist.
Is it necessary to warm the milk before adding it to the sauce?
Warming the milk helps prevent lumps from forming when you add it to the roux and ensures a smoother, creamier cheese sauce. Cold milk can cause the mixture to seize up, so taking this simple step makes a big difference.
Why is panko breadcrumb topping used instead of regular breadcrumbs?
Panko breadcrumbs are lighter and flakier than regular ones, which means they crisp up beautifully without becoming dense or soggy during baking. This makes them ideal for the crunchy topping that contrasts with the creamy macaroni underneath.
Can I make this recipe vegan or dairy-free?
To make a vegan version, substitute dairy butter with plant-based alternatives, use non-dairy milk like almond or oat, and replace cheeses with vegan cheese options that melt well. The texture and flavor will differ slightly but you’ll still have a tasty baked mac and cheese alternative.
How can I make the topping extra crispy?
To achieve an ultra-crispy topping, try adding a handful of grated parmesan to the panko and butter mixture or broil the dish for the last 2-3 minutes of baking while watching closely to prevent burning.
Final Thoughts
This Baked Mac and Cheese Recipe is truly one of those soul-satisfying dishes that brings people together with its creamy, cheesy goodness and irresistible golden crust. It’s straightforward to make yet impressive in flavor, perfect for cozy weeknights or special occasions alike. I’m so excited for you to try it out – trust me, your family and friends will be asking for seconds in no time!
Print
Baked Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic baked mac and cheese recipe combines tender elbow macaroni with a rich, creamy cheese sauce made from Gruyere, cheddar, and mozzarella cheeses. Topped with a crispy, buttery panko breadcrumb crust, it offers the perfect balance of creamy and crunchy textures. Ideal for family dinners or comforting gatherings, this dish serves 6 to 8 people and takes about 70 minutes from start to finish.
Ingredients
Pasta
- 250g / 8 oz macaroni (elbow pasta)
Breadcrumb Topping
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Cheese Sauce
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour (plain / all purpose)
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded cheese, Gruyere best (followed by cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese (or more other cheese of choice)
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until just al dente, usually about 7-8 minutes. Drain and set aside.
- Prepare breadcrumb topping: In a small saucepan or microwave-safe bowl, melt 1 tbsp unsalted butter or heat 2 tsp oil. In a mixing bowl, combine the panko breadcrumbs with the melted butter and 1/4 tsp salt. Mix well to coat the breadcrumbs evenly.
- Make the cheese sauce: In a large saucepan, melt 4 tbsp unsalted butter over medium heat. Whisk in the 1/3 cup flour to form a roux and cook for about 1-2 minutes until it turns lightly golden and fragrant. Gradually whisk in the warmed milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the shredded Gruyere, cheddar, and mozzarella cheeses until fully melted. Season the cheese sauce with 3/4 tsp salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp mustard powder. Mix well.
- Combine pasta and sauce, then bake: Preheat the oven to 350°F (175°C). In a large mixing bowl or the pan used for cooking the macaroni, combine the drained pasta with the cheese sauce, stirring to coat all the macaroni evenly. Transfer the mixture into a greased baking dish. Sprinkle the prepared breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and bubbly.
Notes
- Note 1: Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
- Note 2: Using a combination of Gruyere, cheddar, and mozzarella cheeses creates a rich and flavorful sauce with a great melting texture. You can adjust the cheeses to taste.
- Ensure the milk is warmed before adding to the roux to avoid lumps.
- For a thicker sauce, cook the roux slightly longer before adding milk.
- If you prefer a spicier mac and cheese, add a pinch of cayenne pepper or smoked paprika to the sauce.
