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 am so glad I found your page! I bought ingredients for a baked Mac and cheese and then went looking for directions on how to make one. I didn’t have mozzarella but I did have the Gruyere cheese and sharp cheddar blocks.
I have celiac so I used Barilla gluten free elbow Mac and Reds 1 to 1 gluten free flour for the Roux. Also used 2 cups of heavy cream because I only had one cup of skim milk and it was enough to start the roux.
This sauce came out so creamy and wonderful! My Mac and cheese usually comes out cake like and dry but this was amazing and perfect! Thank you. Next time i’ll make sure I get the recipe first before looking for something to make.
That’s awesome Crystal, I’m so glad to hear it!
Do you only use 8 ounces of noddles? It says it serves 6-8 people, but that doesn’t seem like enough noodles
This is a great recipe. I just as a base for a haddock pasta bake. Was awesome!
Great!!
I used it as a base….
Hi Nagi! I would love to make this Mac and cheese recipe for a dinner party I’m attending next week! Do you think a sharp white cheddar and gruyere would pair well together? Thanks so much! This looks fabulous!
Sounds fabulous Lauren!
After years of making Mac n Cheese this is the best recipe I’ve ever made! It’s those little tweaks and the awesome amount of cheese. We have a family with three big teenagers, so I had to bulk it up a bit, so a added an additional 50 grams of cheese and 50 grams of shredded Parmesan cheese. And I added a handful to the bread crumbs as well. It was so good, there’s none for leftovers! Thnx for sharing.
I’m so glad everyone loved it Melli!!
This is my college sons and familys most favorite Mac n cheese dish ! Thank you for sharing it!! I make it for him to take back with him to college every time he comes home !
Awesome!!
Hi there! I was just wondering if I could substitute the milk with almond milk instead? 🙂
Hi Sarah, I don’t see why not!
This was an absolute hit with the family! My 2 daughters are picky eaters so mac n cheese is a staple dish in our household. The girls absolutely loved this so it will definitely become a routine meal for lazy days! I used double smoked cheddar and good old mozzarella and added the seasonings as well. By far THE best mac and cheese recipe I’ve ever tried! Thanks for sharing this!
That’s awesome Justin, I’m so glad it was a hit!
How big of a baking pan do I use?
Hi! I was wondering if this recipe is based on a fan forced oven? if not, what temperature should i be baking with? thanks!
I just made your Baked Macaroni & Cheese. I was so delicious!!!
I did use different kinds of cheeses cause I ended up using what I had in the house. I used
1 1/2 cups freshly shredded Colby/Jack and 1 1/2 cups of Kraft Triple Cheddar Cheese. I used the seasonings in your recipe which
Enhanced the flavor beautifully!!!
What a great combo! I never thought of adding mustard powder, you’re a genius!
Also, i only had, Italian Panko breadcrumbs which tasted a little funky so I added 1/8 cup of grated Parmesean cheese to the breadcrumbs and that helped. I think plain would have been much better! But all in all it came out great!
Thanks for the delicious recipe!!
Next time I will be sure to try it with the exact same ingredients
!! 😉
I’m so chuffed you liked it Celeste, your cheese combo sounds EPIC!!
Hi! I first need to say my family loves your recipes! I’ve made at least a dozen of them and all have turned out wonderful!
Question about the Mac n cheese; it calls for only 8oz elbow pasta but says it makes 6-8 servings. Is that correct? Seems like you’d need more pasta for that many servings.
Hi Rebekah, that’s 8oz of dried pasta, remember pasta swells when cooking so the result is much much more than that ❤️
Can this be made with penne or rigatoni pasta? I don’t have macaroni is all.
Hi Andrea, you sure can! Just cook the pasta as per the packet directions minus 1 minute ☺️
I absolutely LOVE this recipe. I’ve already made it 3 times!!! But for some reason the cheese is never cheesy. It’s always just melted into the sauce. What could I be doing wrong?
Hi Cel, what kind of cheese are you using?
Thanks for your reply! I am using gruyere and a mozzarella ball. I am grating both of them myself.
This is the absolute BEST mac and cheese recipe I have ever made, It’s basically fool-proof if you red and follow the steps. It has never dried out on me and it’s extremely cheesy. I’ll admit I always add an extra 3oz of cheese just because it’s my preference lol. Will always be my go to recipe!
You can never have enough cheese! I’m so glad you loved it!
I’m planning to make this recipe today. Just curious why the recipe calls for unsalted butter then you add salt? Is it okay for me to use salted butter?
Hi Kim, you can use salted butter – just reduce the amount of salt added later – N x
Most recipes do that just so you have total control over how much salt goes in it. I’ve been using salted butter and only dash of salt (1/4 tsp) and it always comes out amazing.
Great tip Justin! I’m so happy you loved this recipe!
Thanks for not tellin us how hot the oven needs to be
Hi Mark, Step 1 under sauce: Preheat oven to 180C/350F.
I absolutely LOVE this reciepe. But for some reason, whenever I make it the cheesy isn’t cheesy and stringy (like shown in your video and photo). It’s just melted into the sauce. Any reason as to why this could be?
Hi Paige, what type of cheese are you using? Some are stringier than others ☺️
how much did all the ingredients cost for you
Hi Joetta, sorry I don’t do ingredient costing as there’s such a wide range depending on your location!