The Creamiest Baked Mac & Cheese You’ll Ever Make
Baked mac and cheese is the ultimate comfort food, and this recipe is creamy, extra saucy, and loaded with cheesy flavor. It bakes up bubbly with a buttery, crunchy topping that makes every bite perfectly creamy and crisp.
- 16 ounces elbow macaroni
- 5 tablespoons salted butter
- 5 tablespoons all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2¾ cups milk
- ½ cup half and half (or light cream)
- 14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed)
- 1½ ounces shredded Parmesan cheese (approximately ½ cup)
- ½ teaspoon dry mustard powder
- ½ teaspoon seasoned salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- ¼ cup Panko bread crumbs
- 2 teaspoons butter (melted)
- 2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed)
- 2 tablespoons shredded Parmesan cheese
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
- Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.
- In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
- Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
- Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.
- Toss the sauce with the drained macaroni and gently spoon it into a 9x13 casserole dish.
- Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Holly’s Recipe Highlights
Mac and cheese has been my favorite food for as long as I can remember. On my wedding day, we served a beautiful meal, and I got a side of mac and cheese just for me! This recipe is one of my favorites, and once you try it, I know it will be yours too!
- Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness.
- Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.
- Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.
- Make-Ahead: Assemble up to 2 days early, keep topping separate for best crunch.
- Time-Saving Tip: Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.
- Pasta: Elbow pasta is a classic for mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
- Cheese: Shred sharp cheddar from a block for the smoothest melt. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
- Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
- Topping: Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.
- Variations: Stir in diced roasted broccoli, peas, or sautéed mushrooms for extra veggies, add cooked bacon or ham for a heartier mac and cheese, or turn it into a cottage cheese mac and cheese recipe.
How to Make Baked Mac and Cheese
- Cook pasta: Cook the pasta al dente (recipe below).
- Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
- Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
- Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!
Storage, Freezing, and Reheating
Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.
Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!
Topping
- Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.
