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 agree with the bacon lovers. I live in Texas and our “down home comfort food” is Mac and Cheese. My grandmother made hers with bacon and one medium onion chopped, saute and added in before baking. Your recipe plus my Grandmothers addition made it out of this world Yum!
Everything is great with bacon!! N x
So good! I didn’t have onion powder and swapped mustard powder for 1 teaspoon of dijon and it worked a treat. I love the breadcrumb topping so will double it next time. Perfect iso comfort food!
I’m so glad it still worked for you Soph! N x
What size macaroni ( small or large elbow ) should I use in Baked Mac & Cheese. I assume the size would effect the amount of sauce required.
Thank You.
Hi Bruce, as long as the weight is the same – I use the larger elbows. N x
This recipe sounds good but…..I LOVE your “One pot mac & cheese”. I’m afraid you’ve spoiled me for any other recipe. I even went out and bought a pan just for it.
I’m so glad you love it Claire!! N x
This Mac and cheese is going to become a staple in our house – I used mozzarella and Raclette cheese and served with green beans on the side – so many people asked me for the recipe – thank you
YUM!!! N x
I feel like the milk flour mixture took forever to get thick and even then wasn’t really that thick. I followed the recipe could I have missed something? Thanks’
Hi Tiffany, sorry you had issues here – did you follow all the ingredients?
If I am using actual macaroni pasta instead of elbow pasta, would you increase the amount as it is smaller?
Hi Cara – no, use the same amount in grams. N x
Hi Nagi, my daughter’s favourite recipe of yours but she’s recently been diagnosed coeliac. Would the base work with cornflour instead of flour? Or should I sub in GF flour? How much should I substitute? Love your site, thank you!
Cornflour is my go-to for sauce thickener as g/f flour just doesn’t work as well🙂.
Nagi this recipe looks deeeelishhhh. My question is regarding bacon. I know, I know, this is not a recipe with bacon but if someone needed to add bacon because everything tastes better with bacon, what would your advice be?
Asking for a friend hahahaha
I’m all for this… your friend sounds like a very SMART person – everything is better with bacon! 🙂
I’ve made this recipe so many times I felt the need to comment! It’s one of my go-to sides for dinner or for a potluck. Everyone loves it and a friend even requested I bring it to her super bowl party. So thanks for such a great recipe! I omit the mustard powder and use equal parts pepper jack, cheddar, and mozzarella. I also use seasoned bread crumbs. It’s so flavorful and creamy, I love it!
I love Mac and cheese, my favorite comfort food. I just made this for dinner tonight, and I’m embarrassed to admit that this is the first time I’ve made sauce, Mom taught me to add cheese, butter and milk. Never again. The cheese sauce is a must. I added cooked bacon. I will definitely be making this again. I love your recipes and can’t wait to make more!
And everything is better with BACON Anne!! I’m so glad you loved it 🙂 N x
I followed the recipe exactly, leaving out the optional mustard powder because I didn’t have any and I don’t like it. We just finished dinner and definitely overate! So often baked macaroni is dry and oily, but this was perfect, with just the right sauce to macaroni ratio. Since there are only two of us there are lots of leftovers for tomorrow. Thanks for this awesome recipe!
Wahoo, I’m so glad you loved it Elizabeth! N x
Hi Nagi, i follow your blog for almost a year now and some of your recipes are a staple in our household, you are a life saver! Can i ask – you are using heavy cast iron skillet in this recipe, i have the same skillet, i seasoned it (according to recommendations, with oil and oven for hours) but its still sticking. Do you have any tips how i can improve my lovely skillet? It was a pricey buy and i love it so much but i am reluctant to use it…please help xx
Hi Avi – my tips are: never wash it with heavy detergent, always make sure it’s hot before use otherwise things will stick & always wipe with a little oil before storing. N x
Thanks, do you heat it up with oil between uses ?
Have you tried seasoning it?
https://www.seriouseats.com/2016/09/how-to-season-cast-iron-pans-skillets-cookware.html
The chilli mac and cheese was to die for. Trying the original tonight !!
Which one will you prefer??? Can’t wait to hear! N x
Good morning from Undecided of the UK !! Both delish and both worthy of being number one so I guess that means they both get a gold medal !! Tasty, really really tasty !!
Absolutely love this recipe! My boyfriend loved it the first time I made it and this is the second time he asked for it for his birthday! I added a little bit more ingredients to the sauce though, since he like rigatoni noodles for his mac and cheese. Thank you for sharing your recipe!! <3
You’re so welcome Toey, thanks so much for the feedback! N x
Another great one! I added some boiled chicken breast and roasted poblanos to this. I ended up using the pre grated cheese from the store, and still turned out great. That panko topping is to die for and the consistency of that sauce is amazing!! Thank you!! My husband loved it!
YUM! Sounds great Agill!! N x
The sauce (before adding the cheese) is a French sauce called “Bechamelle”. The secret of a lumpless bechamelle is to take the butter+flour mixture off the fire before adding the milk COLD. You mix it untill smooth and return it to a low fire, mixing constantly until it just start boiling. Take off the fire BEFORE adding spices, cheese or whatever add-ins.
Hi Nagi, I plan to leave out the seasonings for this since I can’t get to any at this time. Will it taste bland if I don’t add them?
Hi Sarah, yes the seasonings add the flavour here and will be bland without it. N x
This was super tasty and easy to make! I doubled it and used a 12″ cast iron pan. Perfection!
This is the best Baked Mac and Cheese I taste my grandkids love it thank you.
Cannot find answer in replies…I only have large elbow macaroni ( store does not have small size due to COVID VIRUS effect on iventory ) Should I adjust sauce to compensate? I am feeding 8 adults. Thank you…Love Your Recipes Hi to Dozer !!
Hi Bruce, as long as you’re using the same weight it should be fine – N x