Homemade baked macaroni and cheese is the ultimate comfort food. And it is so easy! Just cook your favorite short, tubular pasta, combine it with a super creamy cheese sauce, top with cheese and buttery breadcrumbs, and bake! Whether you’re looking for a crowd-pleasing side dish for the holiday season or a casual potluck, this recipe is a must-try — especially since it’s ready in just about an hour!
I first published it in 2018, and I’ve tested it several times over the years for the perfect creaminess and balance of cheesy flavors, so you can have the best baked mac and cheese to wow your loved ones.
A reader, Natalie, says: “Very creamy, not time-consuming, and easy! Plus it tastes great as always!” ★★★★★
Table of Contents
- Why You’ll Love My Recipe
- Key Ingredients & Substitutions
- What’s The Best Cheese For Mac And Cheese?
- Add-Ins And Flavor Variations
- Stovetop Mac And Cheese Variation
- Pro Tips For The Best Homemade Mac And Cheese
- How To Make Baked Mac and Cheese
- Troubleshooting Common Mistakes
- Make Ahead and Storage
- More Side Dish Recipes To Try
Why You’ll Love My Recipe
My baked mac and cheese is a fuss-free recipe that is simple and versatile.
- Super creamy and cheesy: I use a blend of two cheeses for maximum cheesy flavor.
- Can be baked or served stove-top: That’s right, you can bake this mac and cheese or serve it directly from the pot on the stove! This is an excellent option if you want to save some time.
- Pick the best cheese and pasta shapes: I share all my favorite cheeses and pasta shapes to use! A good cheese pairing ensures your sauce is flavorful. The best pasta shapes can hold the sauce in their cracks and crevices, so you get plenty of cheesy goodness in every bite.
- Perfect make-ahead side for holidays or gatherings: Assemble it up to 2 days in advance, so all you need to do is add the panko breadcrumb topping and bake! Great for easy holiday prep or to take to a potluck.
Key Ingredients & Substitutions
These are the main ingredients you need to make creamy mac and cheese. You can find the full list of ingredients and measurements in the recipe card below.
Elbow macaroni — elbow macaroni is the classic shape for macaroni and cheese, but you can use other short pasta types as well. Medium shells, small penne, rotini, mezzi rigatoni, and cavatappi are all perfect for this recipe because they have plenty of nooks, crannies, and cavities to hold the creamy cheese sauce. Use your favorite gluten-free short pasta shape for a gluten-free mac and cheese!
Roux — a roux is vital for the sauce to thicken properly. You need unsalted butter and all-purpose flour to make it. If you only have salted butter on hand, reduce the amount of added salt by ¼ teaspoon. For a gluten-free sauce, simply use gluten-free flour.
Milk and heavy cream — whole milk and heavy cream are the decadent foundation for the cheese sauce. You’ll slowly pour it into the saucepan with the roux to get the mixture perfectly thickened without any lumps. You can use half and half in place of heavy cream for a slightly lighter sauce. Do not use skim or 2% milk— you need fat in the dairy to help the cheese melt well into a smooth sauce.
Cheese — sharp cheddar cheese and gruyere cheese give the rich sauce so much flavor. Most of the cheese goes into the sauce itself, but save some to sprinkle over for a gooey, melty topping.
Bread crumbs — panko bread crumbs form a crisp, buttery topping that’s the perfect finishing touch for your easy baked mac and cheese.
What’s The Best Cheese For Mac And Cheese?
I like to use one melty cheese and one very flavorful cheese for the best depth of flavor. My favorite types are sharp cheddar (flavorful) and gruyere (melty). But, to be honest, the type of cheese is up to you and your tastes. You can use one from each category or go for full decadence and only use melty varieties. These are my favorites:
- Melty cheeses: gruyere, fontina, Havarti, Gouda, mild cheddar, whole milk mozzarella (a block, not fresh mozzarella cheese), Colby Jack, and Monterey Jack cheese
- Flavorful cheeses: sharp cheddar, Swiss cheese, smoked Gouda, pecorino Romano, Parmesan cheese, and Boursin cheese
If you love an ultra-cheesy macaroni and cheese, double the sauce! The pasta absorbs some sauce as it bakes, so doubling the amount of sauce makes it incredibly creamy, cheesy, and saucy when it comes out of the oven. I also do this when I plan to make it ahead of time and bake it later.
Add-Ins And Flavor Variations
While a classic baked mac and cheese simply oozes with flavor, there are easy ways to change it up! Here are a few ways I like to jazz it up:
- Add spices: Add ½ to 1 teaspoon of garlic powder, smoked paprika, or onion powder to the sauce. For a kick, add a few dashes of hot sauce, ¼ teaspoon cayenne pepper, or more to taste. When I make this recipe in the fall, I love adding a few rasps of freshly grated nutmeg for a cozy flavor.
- Add herbs: 1 tablespoon chopped fresh thyme, basil, rosemary, or fried sage can be stirred into the sauce. For a hint of tang, throw in 1-2 teaspoons of Dijon mustard or ½-1 teaspoon mustard powder.
- Add mix-ins. Roasted vegetables, chopped kale, browned sausage, cooked and chopped bacon, steamed lobster meat, sun-dried tomatoes, and caramelized onions are all delicious additions! Fold the additions into the pasta and sauce mixture at the end of Step 3.
- For a kid-friendly option, use milder cheeses (such as mild cheddar and Monterey Jack cheese).
- Topping idea: Skip the breadcrumbs and add an extra ½ cup of Parmesan cheese sprinkled on top, which caramelizes into a golden brown topping. This option is particularly good when paired with fried chicken.
If you’re looking for baked mac and cheese with a bigger twist, try my truffle mac and cheese, lobster mac and cheese, or butternut squash mac and cheese.
Stovetop Mac And Cheese Variation
If your oven is occupied with other holiday side dishes or your roasted turkey, don’t fret! You can make this recipe and serve it straight from the stovetop. To make stovetop mac and cheese, make the recipe as directed, but instead of mixing the pasta and sauce in a baking dish, simply mix it all together in the same pot you used to cook the pasta. Skip the bread crumb and cheese topping, and serve it straight from the pot for the creamiest homemade mac and cheese.
I love serving stovetop mac and cheese with my air fryer chicken wings for a quick, easy, always popular meal.
Pro Tips For The Best Homemade Mac And Cheese
Shred your own cheese. While pre-shredded cheese seems like a great time-saver, resist the temptation! To keep those individual shreds from glomming together into a cheesy mass in the bag, manufacturers dust them with a starchy coating that prevents them from melting as well. This can cause your sauce to turn grainy or clumpy.
Slightly undercook the pasta. I suggest you read the package instructions for your noodles and spot the minimum cook time. Drain your pasta about 1 minute before that allotted time, since the pasta is being cooked again in the oven. This will ensure the noodles stay perfectly al dente after baking. Boiling them until they are very soft will make the baked mac and cheese mushy.
How To Make Baked Mac and Cheese
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making mac and cheese. You can find the full set of instructions in the recipe card below.
1. The first thing you need to do is cook your pasta in a large pot of boiling salted water. To ensure the pasta is al dente, cook it 1 minute less than directed on the package instructions. Drain well and pop the cooked pasta in a large bowl or back into its cooking pot.
2. While the pasta cooks, make the roux by melting the butter in a large saucepan, then whisk in flour and cook for a few minutes, until it smells nutty.
3. Continue whisking as you slowly pour in the milk and heavy cream. Cook for about 5 minutes, until the mixture is bubbly and has thickened, then remove from the heat.
4. Stir in most of the cheese (keep ½ cup of each cheese for the topping), salt, and pepper.
5. Pour the Mornay sauce into the bowl with the pasta and stir to coat all the pasta well. Pour the mixture into a greased baking dish and set aside for now.
6. Melt butter in a skillet, then stir in the breadcrumbs. Toast the breadcrumbs until they’re a light golden brown color, and season with salt and pepper if you’d like.
7. Sprinkle the cheese you saved over the top of the pasta and cheese sauce.
8. Follow that with the buttery toasted breadcrumbs, then bake at 375°F until the filling is bubbling and the topping is golden brown (about 35 minutes). Before serving, allow the baked mac and cheese to cool for 10 minutes.
Baked Mac and Cheese Recipe
Video
Equipment
- 3 quart or 9×13-inch casserole dish
- Large Pot
- Large saucepan
- Small skillet
- Large mixing bowl
Ingredients
- 1 pound elbow macaroni (454g)
- ½ cup plus 2 tablespoons unsalted butter (141g)
- ½ cup all-purpose flour (60g)
- 3 cups whole milk (720mL)
- 1 cup heavy cream (240mL)
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- 10 ounces sharp cheddar cheese shredded (283g)
- 10 ounces gruyere cheese shredded (283g)
- ½ cup panko bread crumbs (60g)
Instructions
- Preheat the oven to 375°F Bring a large pot of salted water to a boil. Cook according to package instructions but about 1 minute less than the full cook time so it’s al dente. Drain well. Place in a large mixing bowl. You can drizzle the pasta with a bit of olive oil to keep it from sticking if desired.
- While the pasta is cooking, melt ½ cup of butter in a large saucepan over medium heat. Add the flour and whisk while it cooks until nutty in smell, about 2 to 3 minutes. Slowly pour in the milk and cream in while whisking and cook until it bubbles and thickens, about 5 minutes. Remove from heat.
- Reserve ½ cup of each cheese for the topping. Stir in the remaining cheese, salt, and pepper. Pour the sauce over the pasta and stir until the pasta is well coated.
- Grease a 3-quart baking dish with cooking spray and pour the pasta and sauce into the prepared dish.
- Melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired.
- Sprinkle the top of the pasta with the reserved cheddar and gruyere cheese and top with the toasted breadcrumbs.
- Bake for 35 minutes or until the filling is bubbling and the topping is golden brown. Let cool for 10 minutes before serving.
Notes
- Salt your pasta water! You only get one shot to season the actual noodles, so don’t miss your chance. I typically do 1 tablespoon of salt per 12 cups of water. Oh, and do yourself a favor and don’t toss all that starchy goodness down the drain! I like to keep a Tupperware or ice cubes of frozen pasta water on hand to help revive my sauces whenever I reheat leftovers.
- Storage: Once baked, you can cover the casserole dish and refrigerate it for up to 5 days. You can reheat portions in the microwave on 80% power to keep the sauce creamy.
Nutrition
Troubleshooting Common Mistakes
My sauce was too thin. This is an easy one to fix! Simply simmer the sauce longer to thicken it. This will give the roux more time to work its magic and for some of the liquid to evaporate.
My cheese sauce turned out grainy— what did I do wrong? There are two main reasons your sauce might turn out grainy. If you use pre-shredded cheese, the anti-clumping agents coating the cheese can prevent it from melting properly. Overheating the cheese can also cause it to break and turn the sauce grainy. To prevent this, take the white sauce off the heat before stirring in the cheese.
The pasta fell apart when I stirred in the sauce. Overcooking the pasta will cause it to fall apart when you stir in the sauce. Cook the pasta to al dente, so it still has a good bite to it. This will help it withstand being stirred and help it to remain intact while holding the cheesy sauce. I usually cook my pasta for 1 minute less than directed on the package instructions.
Make Ahead and Storage
Make ahead: Spoon the pasta and cheese sauce mixture into the baking dish and sprinkle the top with cheese (no bread crumbs yet). Once it cools to room temperature, cover and refrigerate for up to 2 days. Drizzle with an extra ⅓ cup of milk and let it sit at room temperature for about 1 hour to warm up slightly.
I like to prepare and add the breadcrumb topping right before baking, so it bakes up crispy. Once the topping is added, bake as directed. (You may need to add a couple of minutes to the bake time for the center to heat through since the pasta won’t be hot already.)
Freezing: Transfer leftover baked mac and cheese to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Storing leftovers: Leftover baked mac and cheese will keep in an airtight container (or in the baking dish tightly covered with foil or plastic wrap) for up to 5 days.
Reheating: I like to reheat portions in the microwave on 80% power, so that the sauce stays creamy and does not split.
More Side Dish Recipes To Try
Here are more classic side dishes to try for your next gathering!
My easy candied yams feature tender sweet potatoes glazed with a buttery brown sugar syrup. They’re ready in under an hour!
Mashed potatoes are a beloved side dish that comes together with a few simple ingredients and very little effort. Use Yukon gold or russet potatoes for the best results.
Who doesn’t love deviled eggs? The tangy, zingy filling makes them a flavorful appetizer or side dish. Plus, I share tips for how to boil eggs perfectly and the easiest ways to peel them.
Roasted butternut squash is a wonderful sweet-savory addition to your table, whether it be during the holidays or any weeknight when you need a quick and easy side.
You need just 5 ingredients and 10 minutes of hands-on prep time to whip up my iconic green bean casserole recipe. No Thanksgiving table is complete without it!
If you’ve tried this delicious baked mac and cheese recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Sherry says
Came out delicious
Thank u
Dawne Tiller says
This recipe is so easy and tastes amazing despite my swapping the Gruyère for medium cheddar (way too expensive here). Another winner!!!
Jeff Moncelle says
Mac & cheese will never be the same again. This is soooo good!
Natalie Ramos says
Very creamy, not time consuming, and easy! Plus it tastes great as always!
Sandra Wright says
The baked mac and cheese is simply outstanding …
Della says
Not for those who prefer a mild cheese flavour! We loved it!