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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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??
Another amazing recipe, thank you!
I am a mac and cheese aholic but recently found out my partner hates it?! So another challenge accepted, so I turned to your recipe to prove him wrong, I mean how could anyone hate cheese and pasta goodness?
He now adores it and asks for it. Your recipes are a hit in this house, I’m slowly converting his tastes with your recipes.
Thank you for yet another flawless recipe! It made for a delicious dinner and reheated perfectly for lunch today. It’ll be replacing my previous go-to recipe for mac and cheese and I’ll definitely be making this again!
Does anyone know if the nutritional values are per serve of 4 serves, or per serve with 8 serves? TIA [recipe notes say serves 4 - 8]
Hi Tamra, my recipes display nutrition per serve – as per note 6, there is 6 servings in this recipe 🙂 N x
thankyou so much for your reply 🙂
I am making this for seniors recovering from various illnesses. How best to freeze small servings for later?
I had this a while ago and it was the best mac and cheese I have ever made or had. Would recommend and I will definitely make it again (in fact going to make this today)
Hi there, what else can you use instead of milk??
Thanks
A very good Mac & Cheese recipe. My family enjoyed it so much! Thanks Nagi!
Finally I’ve come across a recipe for mac & cheese that actually delivers! This was delicious Nagi. My 6 year old said she wishes we could eat it every day. That’s quite the feedback!
YES!!! I love hearing this Bec, that’s awesome!!! N x
Super recipe! We prepared this with our nephew and turned out really good … here’s a video of us preparing it. https://www.youtube.com/watch?v=DNRADyrWV1s
I never bother leaving comments but holy cow this turned out amazing. Was craving a good mac n cheese & happened to have everything I needed to make it. It was my first time and I am never settling for easymac or those sachets again. I have family from America who make it for events and this is better than theirs. I’m in love. Thank you for blessing my life with this. My waistline may not love you but my heart sure does.
I’m so glad you loved it P, thanks so much for taking the time to let me know 🙂 N x
This is the best recipe ever!this recipe is a keeper! I was short on cheese.. but still it turns out ah-ma-zinggg! The breadcrumbs makes all the difference in the world! So crispy! Nyum! Thank you so much!
Awesome, yes I might have added a smidgen more cheese to mine. Thank you for showing me how to make a roux. …J
Hi Nagi! Quick question: does the cooking time change if we double the recipe :)? Thank you!
WOW, this was really amazing. It’s the best mac and cheese I’ve ever had, and that’s coming from a picky mac and cheese eater!!! My favorite mac and cheese place shut down, but no need to mope about that now! Also, it might seem like a lot of panko bread crumbs, but be sure to use all of them! They give an amazing crunch. Oh, and in the end we broiled it a little since it wasn’t quite browning.
I’m so glad you loved it Zahra, that’s great to hear! N x
The crispness of the crumb was yum and you didn’t want to stop eating
Thanks again Nagi. This is the perfect gift for Mother’s Day. She loves it
Couldn’t agree more that food gifts are the BEST gifts!! N x
Hi Navi
Boy-o-boy it was beautiful, best I have ever tasted 😳
I used 120gm gruyere, 80gm mozzarella and 40gm of Sweberg (coles) and 30gm blue cheese.
It was all measured in a 250ml cup but it made a very thick sauce.
I was wondering how much a cup
Of cheese is supposed to weigh ?
Google said a cup is 100gm!!
Thanks Pam
Nagi you’re a legend! I’ve been a longtime follower but never commented haha. I haven’t had ANY of your recipes turn out badly, they’re all amazing! This one was no exception, I’ve never understood why Americans love their mac n cheese so much when I find it bland and boring, my 6 year old kept watching American videos so asked for it tonight haha glad she did, this is so tasty! Love that your recipes aren’t pretentious and focus on the flavour first before how it looks (but they, and dozer, always look great anyway lol). Xx
I’m so glad you gave it a go Melanie – you’ll be forever converted now!! N x
Hi Nagi, you are quickly becoming my go to when googling recipes. Have just made the Mac n cheese for an easy weeknight dinner for hungry teenagers, am yet to try it but I’m sure it’ll be a hit. Thanks for your easy and cheap recipes
I hope they love it Michelle!!! ❤️ N x
Totally yummy on these colder nights! Thank you Nagi