If you’re craving the ultimate comfort food that hugs you from the inside out, you’ve come to the right place. This Baked Mac and Cheese Recipe is seriously fan-freaking-tastic, creamy, cheesy, and topped with a crunch that will make your taste buds do a happy dance. I absolutely love how this turns out every time, and I’m excited to share all my tips to help you nail it on your first go!

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Why You’ll Love This Recipe

Cheesy Goodness: This recipe blends Gruyere, mozzarella, and cheddar for a melty, flavorful sauce that’s anything but boring.
Crunchy Topping: The buttery panko breadcrumb topping adds the perfect golden crunch without weighing you down.
Family Favorite: I’ve served this at dinners and everyone goes crazy – it’s a guaranteed crowd-pleaser.
Make Ahead Friendly: Leftovers reheat beautifully, and with my tips, you can prep it in advance without losing any magic.

A close-up view of a black bowl filled with creamy macaroni and cheese. The dish has two main layers: the bottom layer is soft macaroni pasta covered in a smooth, white cheese sauce, and the top layer is golden brown toasted breadcrumbs with small green herb bits sprinkled throughout. A silver spoon is placed inside the bowl, scooping some of the macaroni. The background features a white marbled texture with a soft beige cloth visible in the top left corner. Photo taken with an iphone --ar 2:3 --v 7 - Baked Mac and Cheese, cheesy baked macaroni and cheese, creamy baked mac and cheese, crispy topping mac and cheese, easy baked mac and cheese

Ingredients You’ll Need

Each ingredient in this Baked Mac and Cheese Recipe plays a role in building that luscious texture and rich flavor. I always recommend using fresh cheese and warming your milk for a smooth sauce that won’t clump.

Flat lay of uncooked elbow macaroni pasta, a few cubes of unsalted butter, a small white ceramic bowl filled with fresh panko breadcrumbs, another small white ceramic bowl containing melted butter, a small white ceramic bowl with plain all-purpose flour, a small white ceramic bowl of warm milk, a small white ceramic bowl heaped with freshly shredded gruyere cheese, a small white ceramic bowl with shredded mozzarella cheese, two whole brown eggs with clean shells, and a few sprigs of fresh parsley, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Baked Mac and Cheese, cheesy baked macaroni and cheese, creamy baked mac and cheese, crispy topping mac and cheese, easy baked mac and cheese

Macaroni: Elbow pasta works best because it traps the cheese sauce inside its curves, making every bite creamy.
Unsalted Butter: Using unsalted butter lets you control the saltiness and adds a silky richness to both the sauce and the pasta.
Panko Breadcrumbs: These larger crumbs give a wonderfully crispy topping; if you can’t find panko, regular breadcrumbs will do just fine.
Flour: Plain all-purpose flour creates the base of your roux – thickening your sauce beautifully.
Milk: Warming the milk ahead helps keep your sauce lump-free and creamy.
Gruyere Cheese: This is my absolute favorite for the main cheese thanks to its nutty flavor and smooth melt.
Mozzarella Cheese: It adds that stretchy, melty goodness without turning oily.
Salt: Enhances flavor – but be mindful since cheeses already have salt.
Seasonings (Optional): Garlic powder, onion powder, and mustard powder add subtle layers of flavor you’ll notice but won’t overpower the cheese.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Baked Mac and Cheese Recipe is so adaptable. Over time, I’ve discovered fun tweaks to match different tastes or dietary needs—so don’t hesitate to play around and make it your own!

Add Bacon or Ham: I once added crispy bacon bits before baking, which took the richness to another level (totally irresistible).
Vegetarian Boost: Toss in steamed broccoli or roasted cauliflower for extra veggies and texture.
Spicy Kick: Stir in a pinch of cayenne or smoked paprika into the sauce for a subtle heat wave that surprises everyone.
Dairy-Free Option: Swap butter for dairy-free margarine and use plant-based milk and cheese alternatives—though the texture and flavor will vary.

How to Make Baked Mac and Cheese Recipe

Step 1: Cook Pasta Just Right

Start by bringing a big pot of salted water to a boil. Add your macaroni and cook it according to the package instructions—but here’s my little secret: cook it one minute less than recommended. This slight undercooking keeps your pasta perfectly firm, preventing it from turning mushy in the oven. Once drained, toss the macaroni with a tablespoon of butter while it’s still hot; this step adds flavor and keeps the pasta from sticking while it cools. You’ll thank me later when everything blends together seamlessly.

Step 2: Prepare the Crunchy Topping

Mix your panko breadcrumbs with melted butter and a pinch of salt. This mixture gives you that golden, crunchy topping that makes everyone swoon when you pull the dish from the oven. I usually set this aside while I work on the cheese sauce so it’s ready to sprinkle on top later.

Step 3: Whip Up the Creamy Cheese Sauce

In a large saucepan or an ovenproof skillet, melt butter over medium heat. Add the flour and stir constantly for about a minute—that’s your roux forming, the base for your sauce. Slowly whisk in about a cup of warm milk first to dissolve the roux completely, then add the rest of the milk, keeping it lump-free by stirring or whisking continuously. Adding seasonings now, like garlic, onion, or mustard powder, gives your sauce an extra cozy depth. Cook for 5-8 minutes until the sauce thickens enough to coat the back of a wooden spoon. Remove from heat and stir in your freshly grated cheese. I always grate my own cheese because pre-shredded versions come with anti-caking agents that can mess with sauce texture. You don’t need the cheese to melt fully here—the residual heat will do the rest.

Step 4: Combine and Assemble

Pour the cheesy sauce directly into the pot with the buttered macaroni and stir quickly to coat every piece. Then transfer it all to your baking dish or skillet. Evenly sprinkle the buttery panko topping over the surface—this will crisp up beautifully in the oven. Pop it in a preheated oven at 180°C (350°F) and bake for about 25 minutes. Don’t overbake, or your sauce might dry out—when the top is a light golden brown, you’re good to go!

Step 5: Serve and Enjoy

Right out of the oven, this mac and cheese smells like pure heaven. I love throwing on a sprinkle of fresh parsley for a pop of color and freshness. Serve it up immediately and watch it disappear faster than you can say “seconds, please!”

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Pro Tips for Making Baked Mac and Cheese Recipe

Use Warm Milk: I learned this trick early on—adding warm milk helps avoid lumps and keeps the sauce smooth every time.
Grate Your Cheese Fresh: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy, so take the extra minute to shred yourself.
Don’t Overbake: Keep an eye on the timer to prevent drying out – you want a golden top but a creamy middle.
Cool Pasta Before Mixing: Tossing hot pasta with butter and letting it cool helps prevent it from absorbing too much sauce and becoming mushy in the oven.

How to Serve Baked Mac and Cheese Recipe

The image shows a close-up of a slice of baked macaroni and cheese being lifted, with long strings of melted white cheese stretching down from the main dish. The macaroni is covered with a thick layer of creamy, white cheese sauce visible inside, topped with a golden-brown crumbly layer with a slightly crispy texture and small green herb bits scattered on top. The background is a white marbled texture, and the dish rests in a white container. The focus is on the gooey cheese stretching and the crunchy topping on the macaroni. photo taken with an iphone --ar 2:3 --v 7 - Baked Mac and Cheese, cheesy baked macaroni and cheese, creamy baked mac and cheese, crispy topping mac and cheese, easy baked mac and cheese

Garnishes

I’m all about keeping it simple but stylish—fresh parsley or chives sprinkled on top add a pop of color and a gentle herbaceous note that balances the richness wonderfully. If you’re feeling fancy, a dash of smoked paprika gives a lovely smoky aroma.

Side Dishes

I like pairing this baked mac and cheese with crisp green salads or roasted seasonal veggies like Brussels sprouts or green beans. The freshness and crunch complement the creamy dish perfectly, making your meal feel balanced and exciting.

Creative Ways to Present

If you want to impress at a dinner party, try serving the mac and cheese in individual ramekins or small cast iron skillets. It’s super cute for presentation and keeps the cheesy goodness nice and warm until the last bite.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I always cool the mac and cheese completely before refrigerating to maintain the best texture and avoid sogginess.

Freezing

You can freeze leftover baked mac and cheese by assembling it without baking, covering tightly with foil, and freezing for up to 2 months. When ready, thaw overnight in the fridge before baking; this keeps the texture spot-on.

Reheating

For reheating, I zap leftovers in the microwave until warmed through, then spray a little oil or dot some butter on top and broil for a few minutes to crisp up the breadcrumb topping. This combo makes the leftovers feel just as special as the first time around!

FAQs

Can I use different types of pasta for this baked mac and cheese recipe?

Absolutely! While elbow macaroni is classic because its shape holds the sauce so well, you can swap in other short pasta like shells, cavatappi, or penne. Just be mindful of cooking times, and try to undercook slightly to keep the baked texture just right.
What cheese works best in this baked mac and cheese recipe?

I love using Gruyere for its flavor and melt, combined with mozzarella for stretchiness. Cheddar or Colby work well too, and feel free to mix in provolone or Monterey Jack. Just remember to grate your own cheese to avoid a grainy sauce!
How do I prevent the mac and cheese from becoming too dry after baking?

Don’t overbake! Stick to about 25 minutes in a 350°F oven and watch for the topping to turn golden. Also, tossing the pasta with butter before mixing with sauce helps keep moisture locked in, so don’t skip that step if you can.
Can I make this recipe ahead of time?

Yes! You can prepare the pasta and sauce, assemble the dish with the breadcrumb topping, and refrigerate or freeze it. When ready, bake covered with foil first to heat through, then uncover for that golden top. Just allow extra baking time if starting from cold.
What’s the best way to reheat leftover baked mac and cheese?

Warm leftovers in the microwave until heated through, then add a bit of butter or oil on top and broil briefly to refresh the crunchy topping. This brings back that fresh-baked texture and makes the meal feel new again.

Final Thoughts

This Baked Mac and Cheese Recipe is one of those dishes that feels like a warm hug on a plate. I remember the first time I made it—it was a game changer from the boxed stuff I’d grown up with. You’ll love how satisfying and indulgent it is, and once you try it, I bet it becomes a staple in your recipe rotation too. So go ahead, grab that cheese, roll up your sleeves, and enjoy every creamy, crunchy bite!