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??
This mac and cheese was incredible! I didn’t have grueyere so I used cheddar, colby jack and gouda. I did have to add a little salt but I expected that because of your note on the cheese swap. I’ve probably made 20 different mac and cheese recipes and they’ve all just been ok. This one was crushed by 3 people in about 30 minutes. I’ll be keeping this one for sure! Thank you.
I am thrilled that you liked it so much Deanna!! N x
I made this for Sunday dinner, and really loved it. I did add diced ham to my macaroni and cheese. I really thought that it was a lot of sauce, but it definitely wasn’t.
I’m happy you liked it Barbara! N x
I made this and was amazed how well the pasta cooked in 12 mins (made for 4-6). My recipe before this I sauteed chopped onion and bacon, which I did with this. It was still delicious.. Thanks Nagi.
We made this at RecipeTin Meals today too!! N x
that racist???
Seriously the BEST MAC and CHEESE I’ve ever eaten. It looked like way too much sauce but it needed every drop. It was devoured by my guests. Will be only making it this was from now on.
I am happy that you enjoyed it Vita! N x
This is the best mac & cheese I’ve eaten in a long time! When I was assembling it I thought maybe there was too much sauce but it’s perfect. Creamy with amazing flavour! I added a little bit of smoke paprika and Dijon mustard because that’s all I had on hand for seasonings.
Now this was tasty …everyone has to try this !
Perfect! I made this for a dinner with my done and his roommate. They RAVED about it. We’re from the southern US and are Mac and cheese aficionados. The addition of mozzarella is genius. This recipe is a keeper.
Absolutely delicious!! Cannot wait to make this again ❤️ Your recipes are phenomenal, every single one I’ve tried is a 10/10!
One of the best. Thank you!
Hi! I’m not usually one to comment but I just HAD to say, I made this tonight and it was the best Mac n cheese I’ve ever made! Just perfect it satisfied all my cravings! You have become my go to for all recipes now so thank you! You’re an amazing chef ☺️
I’m happy that you enjoyed it Hannah! N x
delicious recipe! I added minced mushrooms and spinach and used gruyere, fontina and cheddar cheeses. I included the spices. I’m a low salt person so left out the salt…not a good idea.
I am so happy you enjoyed it Janey! N x
Delicious but there was a lot of oil (butter) in the bottom of the baking dish. I used Cheddar and fresh Mozzarella. Any thoughts?
Hi Victoria! Sounds to me like the cheddar was particularly greasy and it leaked oil. Glad it was still delicious though! N x
Wonderful dish! Made this for my wife on Valentine’s Day and served it with a simple salad of kale, diced apple and chopped almonds. She loved it!
Consider giving us a recipe that would be nearly as tasty and heart healthy.
I am not sure this dish falls into the heart healthy category David!! N x
Excellent, family loves this… our third batch. Doubled up the quantities using aged Cheddar with 400g of Kranskies and caramelised onions. Kranskies cut up and fried then added when everything was assembled
Sausages and cheese!!! Yes!!! N x
As always your recipes never fail to please thank you
Hi, Nagi! Thank you for this excellent recipe. I’ve made it twice (first with mainly cheddar and Colby jack; and second time around with cheddar and gruyere) and each time the dish came out so delicious! This is a true keeper, and I’ve even bookmarked it so I don’t lose it. I look forward to making another batch some time this year when I’m in the mood for some comfort food mac and cheese! YUMMMM!!
😃😃😃! N x
This was delicious – thank you! Sent the recipe to my mom and she loved it too!
How do you manage to keep making 5 star recipes? I followed the recipe exactly, it was wonderful. You are my go to person for everyday food and company dinners. You are so reliable…thanks for the great recipe.
Nagi – you’re the best! This Mac ‘N Cheese recipe is fabulous. Couldn’t wait to try it, so I used what I had on hand (smoked Gouda, Gruyere and sharp Cheddar). I used the seasonings and it was the best. Love the texture from the crispy, buttery panko topping. Your recipes are always great and no-fail. It was a huge hit with the family. Looking forward to my next adventure with your recipes. Hugs to Dozer. 💕
Had this as a side with honey bacon wrapped pork fillet . My daughter in law said it was THE BEST Mac n cheese she has ever had. HINT for ppl wanting to grate mozzarella put in freezer half hour or so 🙂
Great tip Kerrie! Thanks! N x
Seriously the best Mac and Cheese ever! Amazing!