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??
Wow…. this is so easy! Made it and my daughter and son in Lea raved about it. My grandson has requested it when he comes to visit, based on photo of finished product and his aunts raving. Love your site… such great recipes. It’s inspired me to cook again
I’m dying to make this. Can I use a cuisinart pan to bake this in the oven?
Sure can Ingrid – enjoy!! N x
I did and it came out great. My granddaughter loves it as well as my whole family!!! This recipe is a keeper!!
My husband loves this recipe! Only wants this when we have mac n cheese. How much is considered one serving in regards to lbs/oz?
Love this Nagi, another successful recipe, thank you! ☺️ I used the optional seasonings plus added a big can of tuna…yum, YuM, YUM!
Best Mac and cheese recipe ever. The tips just make it perfect, every other one I make is gluggy but this one is spot on. Thank you!
This was awesome. I followed the recipe, but was unable to add the mustard powder since I didn’t have any. I will try that the next time. I initially thought that there was too much cheese sauce for the amount of pasta specified, but I added it all and am glad I did. Once it was baked, it was perfect. I served it with barbecued baby back ribs. We demolished all of the mac and cheese. Thank you, Nagi, for another wonderful recipe!
I couldn’t find mustard powder either was still delish!!
Hi, there I have made this many times. We all love it.
I need to make it ahead of time. Under Tips says assembly put in fridge bake on the day. In Prepare Ahead of time, it says to keep all separate and assembly day off. Does it matter which I do? Thanks hope this isn’t too confusing LOL
I made this Mac & cheese. My family loved it! I used aged cheddar, gruyere and fresh mozzarella. Next time I will add parmesan. I used convection bake at 350, but it took about 50 min, then I broiled on low for 5 min to crisp up the top.
This is very similar to how I make it. I use 16 ounces of macaroni, six cups of shredded Cabot cheese and six cups of milk. I split the batch and put bacon, kielbasa or linguica in half. Not much is needed you just want a light flavor. One sleeve of Ritz crushed w/butter.
Delicious!!!! Made yesterday for Super Bowl and it disappeared in a second. Thank you!
OMG so naughty but oh SO nice! I loved this so much.
Best macaroni and cheese ever! I grew up eating the boxed Kraft mac and cheese (yuck). As an adult I have made “from scratch” mac and cheese, but my search for the best mac and cheese recipe is over. Thank you so much for this fantastic recipe!
Hi, Nagi,
Thank you for this recipe. I made it today with a combo of sharp cheddar, Colby jack, and Asiago; it came out amazing! This recipe yields a creamy and delicious meal! It’s a true keeper, and I will experiment with gruyere next time. I look forward to checking out your other recipes.
Made this the other night and it was SO delicious!! Ended up using some different cheeses , 1 cup cheddar, 2 cups havarti and half a ball of Boursin shallot/chive soft cheese. Did a 1.5 batch baked in a dutch oven… Divine. Will make again for sure!!
Nagi, seriously the best baked mac and cheese we have ever had! My go to! Thank-you! I love the pic of Dozer too! 🙂
WOOT! Thanks Susan!! N x
I gave this 5 stars because I have a strong feeling this is going to be amazing!!! I sure hope it is because I’m going on hour three of the time it’s taking me to try to make it…SQUIRREL…I just finished successfully burning the butter and flour after taking an hour to decide whether I should double the recipe for my 12 inch cast iron skillet, but my SOB (Significant Other Boyfriend) really needs to either go on a diet or stop calling me names like Chubby Chaser…SQUIRREL…So back to my question …HAS ANYONE REALLY PREPPED THIS IN 10 MINUTES???…and if so…Can you please come to my house and teach me how to cook quickly and/or is there a class I can take? Well, it’s breakfast time now and I sure hope my SOB likes Mac & Cheese for breakfast…He didn’t mind the spaghetti pie for lunch the day after I started making it last week…
I think Dionaadd’s response is the BEST piece of entertainment I have seen on a recipe site. I totally get you!
Thanks for saying that… I figure since I can’t cook and can’t spell and can’t write, I could never be a blogger (although my SOB says I’m a great Bother) so the closest I get is writing comments after smoking a number (that’s what my stepmother calls joints)…
Just had to comment.. pretty sure you’re my soul sister!! Lol.
Mandi – So you also finish making dinner at breakfast time? I’m so glad to hear that I’m not the only one!
You never disappoint. Love making your recipes and seeing how much the people i cook for love eating them. Your recipes are my husbans favourites! Thank you again Nagi! X
You never disappoint! My husbands favourite recipes are always the ones I cook from you. Thank you for the fantastic meals!
My first time making this and it came out really good ! I added crushed ritz crackers instead of the traditional breadcrumbs. My new favorite recipe !!
I have made this a few time and it does not disappoint. This is the macaroni and cheese recipe that I needed in my life. I made with and without the crumb topping, both ways are amazing. I did use the optional garlic and onion powder. I didn’t have mustard powder. I swapped the salt for fresh grated pepper.
Hi!!! Can’t wait to make this 😊 Can I use whole wheat noodles?
Hi Kristy – you sure can, just cook as per the packet directions 🙂 N x