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    Home » Recipes » Side Dishes » Baked Mac and Cheese

    Baked Mac and Cheese

    Published: November 12, 2018 · Modified: Nov 25, 2020 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    This rich and creamy baked mac and cheese with a delicious cheese sauce and crunchy, buttery breadcrumb topping is a decadent treat that takes comfort food to the next level! It's easy to make and the perfect side dish for the holidays or anytime you're looking to please everyone at the table.

    A plate of baked mac and cheese next to a baking dish.
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    Baked mac and cheese with toasted breadcrumbs on a plate with a pink napkin.
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    A delicious plate of baked mac and cheese.
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    An oval dish with baked mac and cheese.
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    A plate of baked mac and cheese with toasted breadcrumbs.
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    Baked mac and cheese with toasted breadcrumbs on a white plate.
    A plate of baked mac and cheese with a fork on it.

    Homemade baked mac & cheese will be your go-to dish once you learn to make it the right way! Sure, boxed mac and cheese is good BUT it can’t hold a candle to this. The panko and parmesan topping is beyond delicious and the perfect compliment to that gooey, cheesy filling. 

    What You’ll Need for This Recipe

    Ingredients to make baked mac and cheese on a marble counter.

    Pasta: Use the traditional elbow pasta or go for the larger conchiglie.

    Gruyer: This is a great melting cheese but you can sub in Swiss or gouda if needed.

     

    How to Make Baked Mac and Cheese

    A roux getting made for baked mac and cheese.

    1. Add pasta and salt to a pot of boiling water. Cook it according to the instructions, drain, and then set aside. It should be done just a bit before you finish the sauce. While the pasta is cooking, heat the milk and cream in another pot making sure not to allow it to come to a boil.

    2. Melt 7 tablespoons of unsalted butter in a large pot. Add the flour and whisk while it cooks on low heat for 2 to 3 minutes.

    Cheese mixing into a sauce for mac and cheese.

    3. Add the milk mixture in while whisking and cook until thickened. It will take about 2 to 3 minutes.

    4. Remove from the heat and mix in the cheeses, salt, nutmeg, paprika, and pepper. Once it is all mixed in it should look nice and creamy!

    Breadcrumbs toasting in a pot.

    5. You can toast the breadcrumbs ahead of time or while you’re making the sauce. Melt one tablespoon of butter and mix it in with the breadcrumbs over medium heat until they’re a light golden color. Season with salt and pepper to taste and then mix in about three tablespoons of shredded parmesan.

    6. Add the cooked pasta to your mixture and mix well so all of the pasta is evenly coated. 

    Toasted breadcrumbs going onto a dish of mac and cheese.

    7. Transfer to a baking dish and top with the breadcrumbs and some more parmesan or pecorino Romano if you’d like. 

    8. Bake at 375 degrees for about 35 minutes.

    Baked Mac and Cheese in a white baking dish.

    Pro Tips for this Recipe

    • Use the cheeses you love!!! And it you can’t find one of my cheeses then sub out for something similar. You want a combination of a melty cheese like Swiss, gouda, or mozzarella and a flavorful cheese like cheddar, jack, and etc.
    • Toasting breadcrumbs in butter is magic so try not to skip this step as it adds lots of crunch and flavor!
    • You can make this a bit ahead of time then bake before serving.
    • Do not overcook your pasta, it should be al dente and have a bit of bite to it. The pasta will absorb the sauce and finish cooking in the oven.
    • This makes excellent leftovers. Heat portions in the microwave but reheat the leftovers in an oven; 300F until warmed through.

    A plate of Baked Mac and Cheese with a golden fork on it.

    Frequently Asked Questions

    What cheese should I use?

    I used a combination of gruyere along with a nice sharp cheddar. That said, you can add really any cheese you like including Monterey jack and gouda. The best cheeses are creamy, meltable, and full of flavor.

    How do you make baked mac and cheese better?

    Even if you were making mac and cheese from a box it can be so much better if you grate in some nice cheeses and top with fried breadcrumbs.  You’ll have more flavor and that wonderful crunchy top we all love.

    What can I add to this?

    Try mixing in crispy bacon bits, lobster, sautéed mushrooms, or even some diced ham.

    Why should you bake it?

    Baking it helps the flavors meld together and gives you that wonderful crisp top! I love the crunchy edge and gooey middle filled with little specks of pepper and nutmeg throughout.

    If you love this recipe try these out!

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      Butternut Squash Mac and Cheese

    • A photo of a soft pink plate holding fluffy buttermilk biscuits.

      Buttermilk Biscuits

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      Chicken Parmesan

    • Pieces of cornbread topped with butter and honey on porcelain plates.

      Cornbread Recipe

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      Corn Casserole

    If you’ve tried this baked mac and cheese then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A plate of baked mac and cheese with toasted breadcrumbs.
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    5 from 126 votes

    Baked Mac and Cheese

    The basis of this dish is a classic white sauce, with lots and lots of cheese added. The end result is a rich cheesy pasta dish that's hard to resist. 
    Course Side Dish
    Cuisine American
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 12 Servings
    Calories 461kcal
    Author John Kanell

    Ingredients

    • 1 pound Pasta 454g
    • 3 cups milk 720mL
    • 1 cup cream 240mL
    • 1/2 cup flour 60g
    • 1/2 cup unsalted butter 113g
    • 1/2 tsp nutmeg 1g
    • 3/4 tsp salt 4g, plus 1 tsp for salting the pasta water
    • 3/4 tsp black pepper 4g, freshly ground
    • 10 oz gruyer cheese 283g, freshly grated
    • 10 oz sharp cheddar 283g, freshly grated
    • 1/3 cup parmesan 35g
    • 1/2 cup bread crumbs 60g

    Instructions

    • Add pasta to a pot of boiling salted water. Cook according to instructions and drain when al dente. The pasta should be ready just before your sauce.
    • While the pasta is cooking, heat the milk and cream in a pot making sure not to allow it to come to a boil.
    • Melt 7 tablespoons of unsalted butter in a large pot. Add the flour and whisk while it cooks on low heat for 2 to 3 minutes.
    • Add the hot milk and cream in while whisking and cook until thickened, 2-3 minutes.
    • Remove from heat and mix in the cheeses, salt, nutmeg, paprika, and pepper.
    • Melt one or two tablespoons of butter in a pan and mix with the breadcrumbs. Cook over medium heat while stirring until the breadcrumbs are a light golden color. Season with salt and pepper to taste then mix in about three tablespoons of shredded parmesan.
    • Add the cooked pasta and mix well. Transfer to a baking dish or ramekins and top with the some more cheddar and parmesan and the toasted breadcrumb mixture.
    • Bake at 375 for about 35 minutes.

    Video

    Notes

    • Use the cheeses you love!!! And it you can't find one of my cheeses sub out for something similar you want a combination of a melty cheese like Swiss, gouda, or mozzarella and a flavorful cheese like cheddar, jack,, etc.
    • Toasting breadcrumbs in butter is magic, try not to skip this step as it adds lots of crunch and flavor!
    • You can make this a bit ahead of time then bake before serving.
    • Do not overcook your pasta, it should be al dente and had a bit of bite to it. The pasta will absorb the sauce and finish cooking in the oven.
    • This makes excellent leftovers, heat portions in the microwave reheat the leftovers in an oven; 300F until warmed through.
    • Use the cheeses you love!!! And it you can't find one of my cheeses sub out for something similar you want a combination of a melty cheese like Swiss, gouda, or mozzarella and a flavorful cheese like cheddar, jack,, etc.
    • Toasting breadcrumbs in butter is magic, try not to skip this step as it adds lots of crunch and flavor!
    • You can make this a bit ahead of time then bake before serving.
    • Do not overcook your pasta, it should be al dente and had a bit of bite to it. The pasta will absorb the sauce and finish cooking in the oven.
    • This makes excellent leftovers, heat portions in the microwave reheat the leftovers in an oven; 300F until warmed through.

    Nutrition

    Serving: 1cup | Calories: 461kcal | Carbohydrates: 42g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.3g | Trans Fat: 0.6g | Cholesterol: 82mg | Sodium: 426mg | Potassium: 181mg | Fiber: 2.2g | Sugar: 4g | Vitamin A: 850IU | Calcium: 310mg | Iron: 1.8mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!

     

     
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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