If you’re craving pure, creamy comfort, The BEST Homemade Baked Mac and Cheese is an absolute classic that never fails to delight. Imagine forkfuls of tender macaroni, bathed in a velvety cheese sauce, crowned with a golden, crunchy breadcrumb topping, and finished with a sprinkle of fresh parsley. This baked mac and cheese delivers everything you love about this iconic dish—cheesy depth, buttery crunch, and a warmth that feels like a hug. Whether you’re feeding a crowd or just indulging in a cheesy craving, this recipe transforms simple ingredients into something truly special.
Ingredients You’ll Need
This recipe is all about simple, honest ingredients coming together to create magic in your kitchen. Each one is chosen to bring out the ultimate creamy texture, rich flavor, and that irresistible golden crust that makes The BEST Homemade Baked Mac and Cheese stand out from the rest.
- Elbow macaroni (1 pound): The classic pasta shape holds onto cheese sauce perfectly—feel free to swap for shells or cavatappi if you like.
- Unsalted butter (4 tablespoons): Adds richness and helps build the base of your creamy roux.
- All-purpose flour (1/4 cup): Essential for thickening the sauce so every bite is decadently silky.
- Whole milk, warmed (4 cups): Warming the milk helps it blend smoothly into the roux for lump-free results.
- Heavy cream (1 cup): Brings a dreamy creaminess you just can’t get from milk alone.
- Dijon mustard (1 teaspoon): Adds a subtle tang that brightens up the cheese flavors without overpowering.
- Garlic powder (1/2 teaspoon): Gives a gentle savory depth to the cheese sauce.
- Onion powder (1/2 teaspoon): Adds a hint of sweetness and rounds out the flavor.
- Smoked paprika (1/2 teaspoon): Lends a touch of smoky warmth and gorgeous color.
- Salt (1 teaspoon): Brings out all the cheesy, buttery goodness.
- Black pepper (1/2 teaspoon): Adds just enough bite to balance the richness.
- Sharp cheddar cheese, shredded (4 cups): The backbone of that classic mac and cheese flavor—don’t skimp on quality!
- Gruyère cheese, shredded (2 cups): Melts beautifully and adds a nutty, sophisticated note.
- Mozzarella cheese, shredded (1 cup): Provides that signature gooey, stretchy texture.
- Panko breadcrumbs (1 cup): For that irresistible crispy topping—light, airy, and so satisfying.
- Butter, melted (2 tablespoons): Helps the breadcrumbs brown up beautifully and adds buttery flavor.
- Parmesan cheese, grated (1/4 cup): Sprinkled on top for a salty, umami punch.
- Fresh parsley, chopped (2 tablespoons, optional): A pop of color and freshness at the end—totally optional but highly recommended.
How to Make The BEST Homemade Baked Mac and Cheese
Step 1: Prep the Oven and Pasta
Start by preheating your oven to 375°F, so it’s ready for that final golden bake. Cook your elbow macaroni according to the package directions, but stop at just al dente (usually about a minute shy of done). This way, your pasta stays tender, not mushy, after baking. Drain the pasta and set it aside while you turn your attention to the cheesy magic.
Step 2: Make a Silky Roux
In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. As soon as it’s melted and bubbling, whisk in the flour and cook for about one minute. This step is crucial—it removes the raw flour taste and creates that creamy, smooth base for your sauce. Don’t rush it; a little patience pays off here!
Step 3: Build the Creamy Cheese Sauce
Slowly pour your warmed whole milk and heavy cream into the roux, whisking constantly. This helps avoid lumps and ensures an ultra-smooth sauce. Let it cook for about five minutes, stirring often, until thickened and luscious. Then, stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Take the pan off the heat and add 3 cups of cheddar, 1.5 cups of Gruyère, and all the mozzarella. Stir until everything melts into a dreamy, cheesy sauce.
Step 4: Combine Pasta and Sauce
Gently fold your cooked macaroni into the cheese sauce, making sure every noodle is coated in that golden goodness. If you like your mac extra creamy, set aside half a cup of the sauce to drizzle over the top before baking—trust me, it’s worth it! Pour the whole mixture into a greased 9×13-inch baking dish, smoothing the top out evenly.
Step 5: Prepare the Crunchy Topping
In a small bowl, mix together the panko breadcrumbs, melted butter, Parmesan, and the remaining cheddar and Gruyère. This topping delivers that iconic crunch and a double dose of cheesy flavor. Sprinkle it evenly over the macaroni, covering every inch for the ultimate bite.
Step 6: Bake to Golden Perfection
Slide your dish into the preheated oven and bake uncovered for 25 to 30 minutes. You’re looking for a bubbling, golden brown top with irresistibly crispy edges. Let the mac and cheese cool for about five minutes before serving—this helps everything set up for perfect, creamy squares.
How to Serve The BEST Homemade Baked Mac and Cheese
Garnishes
Just before serving, sprinkle a handful of freshly chopped parsley over the bubbling dish. It’s a simple touch, but the pop of green really makes The BEST Homemade Baked Mac and Cheese look as inviting as it tastes. If you’re feeling adventurous, a light dusting of smoked paprika or a few cracks of black pepper over the top adds extra flair and flavor.
Side Dishes
This mac and cheese is decadent enough to be the star of your table, but it also plays beautifully as a side. Pair it with a crisp green salad tossed in a tangy vinaigrette to cut through the richness, or serve alongside roasted veggies like broccoli or Brussels sprouts. For heartier fare, it’s a dream next to barbecue classics, fried chicken, or even a simple baked ham.
Creative Ways to Present
For parties or potlucks, try scooping the mac and cheese into individual ramekins before baking—everyone gets their own mini portion with that crave-worthy crust. Or use a cookie scoop to create cheesy mac and cheese balls, then bake until golden for a fun appetizer twist. However you serve it, The BEST Homemade Baked Mac and Cheese is sure to steal the show!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer The BEST Homemade Baked Mac and Cheese to an airtight container and refrigerate for up to four days. The flavors only deepen, and it reheats beautifully for a quick comfort food fix later in the week.
Freezing
Want to plan ahead? Assemble your mac and cheese right up to the breadcrumb topping, then wrap tightly and freeze for up to two months. When you’re ready, bake straight from the freezer (add about 15 extra minutes to the baking time) until hot and bubbly. It’s the perfect solution for busy nights or when you need a last-minute crowd-pleaser.
Reheating
To reheat, cover your mac and cheese with foil and warm in a 350°F oven until heated through (about 20 minutes). For individual servings, a microwave works just fine—just be sure to add a splash of milk and cover to keep things creamy. A quick broil at the end will revive that crispy topping!
FAQs
Can I use different types of cheese?
Absolutely! While cheddar, Gruyère, and mozzarella make a dreamy trio in The BEST Homemade Baked Mac and Cheese, feel free to swap in favorites like Fontina, Monterey Jack, or Colby Jack for different flavors and textures. The key is to use cheeses that melt smoothly.
How do I keep my mac and cheese from being grainy?
Grainy sauce is usually caused by overheating or adding cheese to a bubbling sauce. Always remove your sauce from the heat before stirring in the cheese, and shred your cheese fresh for the smoothest, silkiest results.
Can I make this dish gluten free?
Definitely! Substitute your favorite gluten-free pasta and use a 1:1 gluten-free flour blend for the roux. For the topping, gluten-free panko or crushed gluten-free crackers work beautifully and keep that signature crunch.
Can I add protein or veggies to this recipe?
Of course! Stir in cooked bacon, caramelized onions, sautéed mushrooms, or steamed broccoli before baking for a heartier spin on The BEST Homemade Baked Mac and Cheese. This recipe is wonderfully flexible, so feel free to make it your own.
How do I avoid mushy pasta after baking?
The trick is to cook your macaroni just to al dente before combining it with the cheese sauce. Since the pasta will continue to soften as it bakes, this ensures perfectly tender noodles every time.
Final Thoughts
There’s nothing quite like pulling a bubbling dish of The BEST Homemade Baked Mac and Cheese out of the oven and sharing it with loved ones. Every bite is creamy, cheesy, and deeply comforting—the ultimate treat for any occasion. Give this recipe a try, and watch it become a beloved favorite in your own kitchen!
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The BEST Homemade Baked Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This homemade baked mac and cheese recipe delivers a rich, creamy, and cheesy comfort food classic that’s perfect for family dinners or gatherings. Made with a blend of sharp cheddar, Gruyère, and mozzarella cheeses, combined with a creamy roux-based sauce and topped with a crunchy panko and Parmesan crust, it bakes to a golden perfection that everyone will love.
Ingredients
Pasta
- 1 pound elbow macaroni
Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
Garnish
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to the package directions until just al dente. Drain the pasta and set aside.
- Make the Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for about 1 minute, stirring constantly, to make a roux. This will help thicken the cheese sauce.
- Add Milk and Cream: Gradually whisk in the warmed 4 cups of whole milk and 1 cup of heavy cream, stirring continuously until the mixture is smooth and thickens, which should take about 5 minutes.
- Season the Sauce: Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat.
- Add Cheese: Mix in 3 cups of shredded sharp cheddar, 1 1/2 cups shredded Gruyère, and 1 cup shredded mozzarella until the cheeses are fully melted and the sauce is creamy.
- Combine Pasta and Cheese Sauce: Pour the cooked macaroni into the cheese sauce and stir until all pasta is coated evenly. Transfer this mixture into a greased 9×13-inch baking dish.
- Prepare Topping: In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan cheese, and the remaining 1 cup sharp cheddar and 1/2 cup Gruyère cheeses. Sprinkle this evenly over the pasta mixture.
- Bake: Place the baking dish uncovered into the preheated oven. Bake for 25–30 minutes, or until the top is golden brown and the mixture is bubbling around the edges.
- Rest and Serve: Allow the baked mac and cheese to cool for about 5 minutes before serving. Optionally, garnish with 2 tablespoons chopped fresh parsley for a burst of color and freshness.
Notes
- For an extra creamy mac and cheese, reserve 1/2 cup of the cheese sauce and drizzle it over the top before adding the breadcrumb topping.
- You can substitute the cheeses with varieties like Colby Jack, Fontina, or Monterey Jack based on your preference.
- To enhance flavor, add cooked bacon pieces or caramelized onions into the cheese sauce before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 640
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 115 mg
