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 has become a favourite in our household! So very tasty and amazing texture. Freezes and reheats like a dream
This is amazing. Your amazing! Thanks Nagi
I’m going to try this recipe, can you use almond milk instead of regular?
I’ve never tried that sorry! N x
Can it be frozen after cooked
Yes Victoria – see Note 5 for make ahead directions! N x
Hi Nagi,
May I ask what size skillet you used? I have a 12” do you this this is too big? I’ve searched and searched to see what size skillet you used but the only thing I can find is the size for the dish. Does this apply to the skillet size also? Thank you in advance.
Hi Liz – In Step 2 of the recipe I note that it’s a 9 inch Lodge skillet. A 12 inch would also work but you might not need to bake it quite as long. N x
I’m obviously blind! I see that now. Thank you so much. I made this yesterday and my oven may run hotter because it came out dry. I will try again with less time. Thank you for the recipe!
I’ve made this recipe for a few years now! Always a hit! Is it possible to cook this at 325? Will it dry out if I leave it to bake a bit longer to accommodate for the lower cook temp??
It will be fine cooked at 325 Shyann. Just watch for when it gets golden on top and take it out! It may not meed any longer as that’s not a huge change in temp. N x
Back again. Just wanted to say it worked out nicely!
Of course I’ll be making it again today. Happy Holidays. Thank you (:
I am sure this has been addressed but there are a LOT of responses. What if any adjustments should I make if doubling? Heading out for a big gathering tomorrow and have bought enough to do this. Love your site. Have gotten so many delicious ideas here. Thanks!
If doubling, be sure you have a big enough pot to cook in and a big enough pan that the dish thickness is similar to a single one. It is safest to make 2 batches and combine in one big baking pan so you don’t tear up the pasta stirring a huge bowl of it. N x
I cannot wait to make this for Thanksgiving! If doubling the recipe, how much longer is the cook time?
Hi Michelle – if doubling, be sure to put it in a large enough pan so its a similar thickness to the single batch. It’s safest to cook two batches separately in two pans, or cook separately and combine into one large pan before baking. N x
Should it be a ‘soupy’ consistency before baking?
Hi Bobbie – check the video for the correct consistency. N x
What timing! This has been a favorite since we first tried it, and I just made it again for a small gathering yesterday! Everyone has requested the recipe, of course. It completely outshone everything else I made. Thanks so much, Nagi!
There is way too much flour in this sauce for my taste, turned out pasty and grainy. Will not make again.
I made this last year substituting gluten free items where needed and it was awesome! My daughter has requested it again this year. I love how saucy it is!
I followed the recipe and it came out a little too sweet? What could have possibly caused the sweetness? Please help, this was my test batch before thanksgiving!!
Sweet?? No sugar in this recipe??? N x
I’ve made this so many times. Best M&C there is. My son took the recipe and makes in his apartment at college!!! He even grates his own cheese!
Quick question. Kids are coming in for Thanksgiving and requested this. I’ve added a 5 quart round Le Creuset dutch oven into my kitchen tool chest since the last time I made this recipe. Is it too big? I think I would have the height needed, it just wouldn’t go all the way to the top. If not, I have a 9×9 pan I will use. TY!!!
Hi Robin – a Dutch oven would work fine for this – I use a skillet but you will still get a good result with a deeper dish. Enjoy! N x
Thanks for the info as I had the same question as I just added a 6 qt Lodge enamel cast iron dutch oven to my collection!
Do you think this could be prepared in a slow cooker, besides the topping? Or would the pasta bloat too much?
Sorry Brianna – not recommended! N x
I just did a test run and I love the flavor! I think I made a mistake (overbaking?) because my cheese sauce wasn’t saucy after baking it and the cheese was solidified around the macaroni. Does this sound like I overbaked it?
It sounds like your oven might have been a bit too hot or you overbaked it Damayra. N x
I see this recipe has been updated this year. In the update (I think) there is a section called Tips for the BEST Mac & Cheese, it says: “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.” But in the original Recipe Notes, Note 5 says: “PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.”
Which is it? I have used the Recipe Tips way of making this in advance and it worked well but it’s kind of a pain to keep everything separate and dirty extra containers. If Nagi/staff have tested assembling ahead of time and the results were just as good, I would prefer to do it that way but didn’t want to risk an inferior outcome. Either way, I think you should update the Tips & Recipe Notes section so only one way of making ahead is suggested. Thanks for all the great recipes!
Hi Sarah! Thanks for picking that up. You are indeed right, the make ahead directions were improved this year. I have updated the recipe notes to reflect this. It is best to cool pasta, mix through sauce, add topping then fridge or freeze. Bake per updated Note 5 which provides bake time (cover then covered, bake for longer as it starts from fridge cold). Thanks! – Nagi
Woot! Then I’ll be following the updated make-ahead directions tomorrow! 😀 Thanks for replying!
Nagi, I also wanted to let you know you helped me end my 20+ year search for (my idea of) the perfect mac & cheese. I live in the southern US and it cracks me up that I found the basis for my holy grail Mac & Cheese on an Australian cook’s food blog. Love that! 😀 Having searched high and low, never making any recipe I found more than twice, yours was the absolute best I’d found anywhere. I use 2C gruyere with 1C extra sharp cheddar and I have used your recipe exclusively for years and years. But last fall, I read an article on Taste of Home called “Here’s Why Buttermilk Should Be Your Secret Holiday Ingredient” and it convinced me it was worth a try. I used 1 cup of regular 1% milk to dissolve the roux and used buttermilk for the other 2 cups. Since I was already going rogue, I decided to freshly grate some nutmeg into the sauce, as well. Oh. My. Gaaaawd. Like I said, Holy Grail Mac & Cheese! But thanks to the pandemic, the only people that got to taste my triumph last Thanksgiving were my husband and daughter! Eventually, the rest of the family got to try it at Easter and they agreed the search was over. Let me know if you ever try it with those changes – I’d love to know what you think. Thanks again for all you do!
Oh Sarah that does sound good!! I might have to give that a whirl! N x
Sarah, thanks for sharing the tip for buttermilk. I always have some in the fridge and may have to try this next time.
Hubby is hard to please, but he loved it! Thankyou 🙂
to do #5. prepare ahead. When one is ready to incorporate the pasta and the sauce, to mix it does it have to go back on the stove top?
Fio, sorry, I read the wrong #5. I would heat it up again gently in microwave or on stovetop with lid on to reduce evaporation of sauce until it is somewhat malleable to allow the mixing of the pasta. Nothing worse than torn pasta.
Fio, no. After mixing just scoop into baking dish and your ready to go.
A tip – heat the milk before adding to roux as cold milk cools the sauce causing lumps
Great tip- Nagi notes warming milk in her recipe.
if i double recipe do i make 1 batch at a time and then add together to cook in one tray
Yes you can Martin as long as you have a big enough pan to bake it. N x
Can I double this recipe??
Can I make this (as in put together all the ingredients) a day or two ahead of time and store in the fridge?
Hi Olga – for best results when making ahead see the recipe notes. N x