Still the best Baked Mac and Cheese I’ve ever had, with a stunning white creamy cheese sauce and a buttery breadcrumb topping. This is THE Macaroni Cheese recipe that’s wildly popular every Thanksgiving and Christmas!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Baked Mac and Cheese
I don’t want to be morbid, but if I had to choose a Last Meal, this Baked Mac and Cheese may possibly be it. Put me in a room with Macaroni Cheese, and neither of us stand a chance. Said Mac and Cheese would be ravaged.
And of all the Mac and Cheeses in the world, this is still the best Mac and Cheese I’ve ever had!
About this Macaroni and Cheese
This is a Mac and Cheese recipe that is everything you want in a knock-your-socks off Macaroni Cheese – cheesy and creamy, with perfectly cooked macaroni (no bloated pasta!), plenty of sauce and a crunchy buttery top (essential in my world!)
What goes in Baked Mac and Cheese
Here’s what you need. Cheese. Butter. Pasta. All the essential food groups covered!😂
Best pasta for Mac and Cheese?
Macaroni, also known as elbow pasta. But really, any short pasta will work just fine – penne, ziti, twirls etc.
Best cheese for Mac and Cheese?
A combination of Gruyere and mozzarella cheese. Gruyere for the most superior flavour with the best melting qualities for creamy sauces such as this – there’s no contention in my view. And mozzarella for stretch – nothing does the cheese pull like a good mozzarella!
But honestly, any cheese that melts well works is excellent with Mac and Cheese, such as cheddar, tasty, Colby, Swiss, Pepper Jack, Emmental.
No cream?
NO! You do NOT need it. This sauce is rich enough as it is from the butter and cheese. Cream makes it so rich you can’t eat more than a few spoonfuls. How disappointing!!!
How to make Baked Mac and Cheese
It’s a straightforward recipe, starting with a basic butter-flour roux that is used to thicken milk to make the cheese sauce. For first timers, I think the short video below will help give you the confidence that you’ve got this!
The simple trick to avoid lumps in the Mac and Cheese Sauce is to pour the milk in slowly while constantly stirring, then just switch to a whisk if needed to remove any stubborn lumps!
Tips for the BEST Mac & Cheese!
Freshly grated cheese – don’t use pre shredded. They have anti caking agents that can make the sauce grainy.
No bloated overcooked pasta – Cool macaroni slightly and lightly coat in butter. This stops the macaroni from absorbing more liquid while baking, resulting in bloated overcooked pasta (hot pasta absorbs liquid faster, butter creates thin film of protection) and less sauce.
To avoid lumps in your sauce, stir constantly as you slowly pour the milk in and keep stirring once the milk is all added. If necessary, switch to a whisk to get rid of stubborn little lumps!
Plenty of sauce – Because I like my Mac and Cheese saucy, not dried up so you can cut it like cake!
Can you make Mac and Cheese ahead of time? Most recipes are not suitable for making ahead, but this recipe is! The best way is to cool pasta then toss with sauce and adding breadcrumb topping. Cool, refrigerate or freeze then bake on the day of (see recipe Note 5 for baking time).
How long can Mac and Cheese stay in the fridge? Unlike most, this Macaroni Cheese recipe is good for 3 to 5 days in the fridge. Most Mac and Cheese will not keep well because there’s not enough sauce so it gets absorbed by the pasta and you’re left with dry, sauceless pasta.
Freezing? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per Note 5 in the recipe.
Add ins? This recipe is great as it is, but there’s tons of add-in options. Add shredded chicken, sautéed onion and bell peppers/capsicum, bacon, hot sauce (for heat!), dried herbs of choice.
What to serve with Baked Mac and Cheese
Mac and Cheese is worthy of serving as a meal in its own right, served with just a fresh green salad or simple vegetable side. Nothing heavy because Macaroni Cheese is so rich as it is!
As a side dish, it will compliment virtually any non-Asian main dish. From simple Baked Pork Chops to Steak, a Roast Chicken to Crispy Garlic Chicken Thighs, the only things I probably would not serve with Mac and Cheese would be very light summery mains such as a Tuna Tartare – just a little too much contrast.
And of course, festive gatherings! Thanksgiving, Christmas and Easter – alongside a grand Roast Turkey or your Herb & Garlic Butter Slathered Turkey Breast, the juicy Roast Pork with impossibly Crispy Crackling or your Prime Rib that’s so perfectly blushing pink all the way through, it makes you want to weep.
Holidays would not be the same without this Mac and Cheese!! – Nagi xx
Baked Mac and Cheese recipe
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Baked Mac and Cheese
Ingredients
Macaroni:
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
Topping:
- 2/3 cup panko breadcrumbs (Note 1)
- 2 tbsp (30g) unsalted butter , melted
- 1/4 tsp salt
Sauce:
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour , plain / all purpose
- 3 cups milk , warmed (low or full fat)
- 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
- 1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
- 3/4 tsp salt
Seasonings (optional):
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Pasta:
- Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional – Note 3).
Topping:
- Mix together Topping. Set aside.
Sauce (video is helpful):
- Preheat oven to 180°C/350°F (all oven types).
- Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
- Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
- Add Seasonings: Mix in salt and Seasonings if using.
- Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
- Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.
- Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
Assembling:
- Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
- Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
- Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.
Recipe Notes:
- Main Cheese (2 cups) – my favourite is gruyere (used in video), for flavour and melting quality. Can use any flavoured melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. (Australia/NZ: Tasty cheese works & super tasty but sauce is not quite as smooth);
- I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn’t as oily like other cheese can tend to be. Also, it’s less salty. However, you can just use more of the Main Cheese.
- Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don’t melt so can give the sauce a slight powdery texture.
- SALTINESS of cheeses vary so if you use another cheese other than gruyere for the Main Cheese that is much less salty (eg Jarlsberg), you may need to add a pinch or two of extra salt into the sauce. Taste and check! Most cheeses are of similar salt levels though.
Nutrition Information:
Recipe first published July 2017. Updated a few times since then with better photos, addition of recipe video. Updated November 2021 to reconfirm that it is STILL the best Mac I’ve ever had!! No changes to recipe – readers would never forgive me!!
The RecipeTin Eats MAC & CHEESE COLLECTION
I love a good Mac & Cheese! See??
Baked Mac and Cheese – this recipe, huge reader favourite!
Stovetop Mac and Cheese – one pot, 20 minutes, my best speedy emergency version.
Chili Mac – a cross between Chili and Mac and Cheese, a one pot dinner wonder!
Shrimp Mac and Cheese – outrageously delicious!
Life of Dozer
When Dozer went camping: Are we there yet, are we there yet??
I have made this a few times for my girls that absolutely love it. I made a double batch last time and froze half. I defrosted in the fridge and followed the directions to heat. Couldn’t believe how well it came out. Not a soggy noodle in sight! Thanks Nagi, making my life easier, one meal at a time.
Thanks Nicole, for letting me know!! N x
Great recipe.
For a killer finish, add to a smoker instead of the oven.
OMG yes!!! That would definitely take it up a notch! N x
So I made your delicious massaman curry last night, but my adult daughter doesn’t like any curry, so I thought I would whip this as well. She declared it the best mac and cheese she has ever had! I’m personally not usually a big fan of mac and cheese (too many weeknight dinners as a kid!), but I ate half a bowlful of this to go with three bowlful of the curry!
Look no further, our family cannot imagine there could be a better Mac N Cheese. Absolutely delicious.
Woo hoo thanks Marie!! I’m glad you guys love it! N x
Love this recipe quick and easy for young people like me (12 years old) to make and super yummy. Great sauce. I’ve been using this recipe whenever I make Mac and cheese for my family for about 3 years now. Absolutely fantastic
You are awesome cooking for your family!! You rock! N x
Forgot to say 5 STAR!!!
My go-to Mac and cheese recipe! I double the recipe and throw in different cheeses. Extra sharp cheddar and mozzarella make a great combo! This recipe is great!
I am happy that you like it and use it often Kelly! N x
This is the best recipe I’ve ever used for Mac & Cheese!!! Delicious, I used 1/2 cup Parmesan abd the rest old cheddar. So flavourful, perfect consistency!! 🙂
I love Velveeta cheese – could I use some as one of my cheese selections?
You can Sharon, especially if you love it! It gets so nice and melty!!! N x
very good. i cooked this recipe for my family and they enjoyed every bit of this creamy dreamy dish. :)))
Hi! I’m making it today, but not sure if I double the recipe do I double the baking time?
No Fulvia – just use a larger pan and the same baking time! N x
Has anyone made this with and then without the spices for comparison? Just made the sauce without, but I haven’t done the Panko topping yet because I am making ahead of time for dinner tomorrow evening…considering adding the spices to the Panko mixture but on the fence about it. Thoughts?
Add the spice!!! It is the bomb!!! N x
We make this recipe often, with a huge variety of cheeses. Today was a smoked gouda with a basic white cheddar. Yummy every time
If I double the recipe, do I double the baking time?
Could you add raw shrimp before baking to have shrimp Mac and cheese?
The 25 minute bake might be a bit long for the shrimp – they would dry out. I would suggest a quick pan fry and serving them on the side! N x
No Julie – just use a larger pan and bake for the same time as a single batch. N x
Best mac and cheese I’ve ever made/had. Followed the recipe to a tea and was perfect. I have also made it with bacon with sprinkled chives on top. YUM
We make it with bacon for RecipeTin Meals too!! N x
The only recipe I have found with enough sauce! It is absolute perfection; and my hungry pre teens favourite.
SAUCE IS KEY!!!! N x
Hello. This recipe translates well gluten free. I am in the US so do not know if these brands will translate, but regular GF flour makes a good roux. I used Jovial GF pasta and Ian’s GF panko breadcrumbs.
This is the best mac and cheese I have ever had. The rest of my family are more the mac and cheese fans, but this recipe won me over. THANK YOU!!
Thanks Vanessa! It always helps other readers to know what brands have worked well! N x
I followed the directions exactly but subbed the butter, milk and cheese all for dairy free options. (Thank you nursling with a milk protein allergy.) I used almond milk and daiya cheese. I used all the spices suggested, upped the salt significantly and added pepper. It turned out very good! Perfectly creamy! My non-dairy family ate it no problem! When I’m not nursing, I eat dairy and it was as good as any other full dairy Mac and cheese I’ve made!! Once this little one outgrows this allergy, I’ll try it again as written!!
Thanks for that super helpful feedback Emily! I am sure other non-dairy eating readers will find it useful!! N x
AMAZING!!!! I’ve made this probably 10 times and still love it!! I usually put cut up bacon and chicken in it and my family loves it! ♥️♥️
I am happy that you liked it Terra! N x
This recipe is an absolute show stopper. Grandparents, parents, teenagers and toddlers loved it. It could even be incorporated in fine dining dishes. Thank you Nagi xx
Would recommend undercooking pasta by about 3 minutes as I love a bite to my noodles. Awesome saucy recipe, have made it ahead but the taste & consistency of the sauce is already amazing. Added whole grain mustards, chilli flakes, chilli powder, hint of soy sauce and smoked cheddar. Delicious!
Thanks for that feedback Ming! N x