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??
very good, easy, thank you
Great!
I’m making it now. Do I melt the butter to mix it with the panko breadcrumbs for the topping?
Yes, you sure do! I hope you loved it!
Hi Nagi, you can also add nice tinned Salmon to this recipe. And, this recipe is very, very Australian, it is and English recipe and is basically Australian although it may have originated in England but Aussies have taken it on as their own, just as Aussie as Sausage Rolls!!!! Best Regards, Tricia
Sounds like a great idea Patricia!
Made it tonight and was delicious, gave some extras to my neighbour who said it was the best Mac n cheese he’d ever had. The butter on cooked down Mac is a great idea, I added bacon, red capsicum and sautéed onion. Thank you Nagi 😋
Sounds Great Lee!
Love this recipe! It’s so delicious and easy! Thank you for sharing
You’re so welcome Alyssa!
Made this tonight and it was delicious, especially liked the topping, this a keeper 😋
Awesome Mac & Cheese recipe! I used an 8 on block of Colby jack and a 10 oz block of Queso Fresco and it was crazy good. The QF made it really creamy, not stringy like mozz and had a really rich flavor.
Wahoo! Thanks so much Karen!
Best Mac & Cheese EVER! I doubled the recipe so it would feed 5 for a lazy Sunday lunch. It was so rich, so cheesy and just so good! I did use the seasonings and I think this just added another dimension to the flavour. Thanks for another great recipe!
I’m so glad it was a hit Kylie!!
HI! So, if I am to freeze the leftovers until needed, what would be the best way to reheat? Oven and same as before?
Hi Amanda, microwave to reheat then place some more cheese on top and place under the broiler/grill – N x
I was wondering if there is a reason to use unsalted butter with 1/4 t salt for the topping rather than just using salted butter for the topping? Does this make a difference in some way?
Hi JH, I always use unsalted butter, that way I can control the amount of salt I put it later ❤️
I made this for dinner last night. This is the best mac and cheese i have ever had!
WOah what a great compliment, thank you!
Thankyou for another lovely recipe. I made it for my granddaughter last night and she loved it. She loves Dozer as well
Aww how cute! Thanks for letting me know it was a hit Noelene – N x
Can I replace the milk with dairy free milk such as coconut milk or almond milk? If so which one is better?
Hi Baylee, I would think dairy free would work fine or almond milk (coconut milk would change the taste of this too much) – N x
The best baked mac & cheese! I quadrupled your recipe & refrigerated everything separately overnight until I needed to bake it for Easter brunch! My family was fighting over who got to take the leftovers home, it really was that good! I even saved a bit for lunch today & it was still creamy & delicious in the microwave reheated. Hands down, the best mac & cheese ever…thank you!!!
Wahoo!! That’s so great to hear Jacqui!
OMG! This is amazing! Hands down. Even my “orange brand Mac & cheese” kid LOVED this! New fav. Thank you.
Woah that’s great, I’m so happy it was a hit Lori!
These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing!
You’re so welcome Maria!
Hi! I am going to make this for my very picky inlays for easter. What size baking dish is suitable???
I used an 8 x 8 baking dish that says 2 quarts on the bottom and the recipe filled it just right. This was so delicious. Thanks Nagi also for the great directions to ensure success!
This recipe is a favorite! I have only made when serving at my home. My sister asked me to bring to Easter Dinner- she lives about an hour away. Would it be OK to assemble at home and bake at her house? Or should I make all components and assemble and bake at her house?
Hi Katie! I have the “make ahead” instructions in the recipe notes ❤️
Awesome, thanks for letting me know Ben!
Thanks for the recipe! It is super easy and very and tasty.
Thanks so much for the feedback Anastasia!
If I want to make 16 oz of pasta (1 full box) would I literally double all of the other ingredients? Thanks!
Hi Lisa, you can adjust the serving size – just hover your mouse over the “servings” and slide the bar up to get 16oz pasta – all the other ingredients will adjust for you – N x