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??
Delicious! Our new favorite mac and cheese recipe!
I love hearing that!!! I’m so glad you enjoyed this, thanks for letting me know Havi! N x
Nagi, I want to thank you for such a wonderful recipe! I’ve loved homemade baked mac and cheese my entire life and as a 31 year old never made it until today for Thanksgiving. My boyfriend and I followed your directions and it was amazing!! Family was super pleased! Keep up with your awesome recipe and thank you so much!
I made this today. I tripled the recipe. It was the best macaroni and cheese I have ever had. It came out so perfect! t was so creamy and delicious! I also did your dry brine on my turkey! I cooked it differently because I Spatchcocked it, but you are the reason that I dry brined it. I have never dry brined before. I was so worried it would be too salty. It wasn’t. Best turkey I’ve ever made! Thanks for sharing your talents!
Hi Nagi! I made your Mac and cheese for thanksgiving today! It was a total hit flavor wise—but it did end up being a little dry. Wasn’t super saucy like you mentioned. I’m thinking I cooked the sauce too long and it got too thick. I had trouble dissolving the paste and seasonings completely. What do you think? I really want to get this right next time because I know it will be out of this world!!
I am out of milk! Do you have any suggestions for a milk replacer? Can I sub it with evaporated milk or half and half or both?
That happens to me way too often! Sub with: 2 cups half and half PLUS 1 cup water. If all half and half, think it will be too rich. N x PS Don’t use evaporated milk, will make the texture a bit powdery
Hi! Is it absolutely critical that I use a cast iron skillet? Can I just use a baking pan?
Thank you!
Says to pour it back into skillet or a baking dish. This can be prepared in a sauce pan.
Hello! I was planning on making this for Thanksgiving and I was wondering if almond milk would work well in this recipe instead of regular milk? Thank you!
Hi Meeghan! It works great! N x
Thank you!:)
I love the tips you give on this! Thank you so much! NO WONDER my Mac N Cheese was such a FAIL in previous years! I baked it too long baking away the sauce! I also used store bought shredded cheese and it was indeed powdery and gross! WOW! Thank you so much! <3 <3 <3
It’s amazing what a difference it makes, isn’t it?? 🙂 N x
This looks great, I’d like to make it for thanksgiving. What size baking dish is this recipe for? (I’m looking to make enough for about 24 people.)
Hi Molly! I make this in a 10.5″ Lodge cast iron skillet and it’s very full! So a baking dish slightly smaller than 9 x 13″ is ideal. If you’re making for 24 and you triple the batch, I would use two 9 x 13″ dishes (or there about). No need to be exact here, just don’t want the Mac and cheese spread out too thinly! N x
Hey! So I America there’s cheddar and extra sharp cheddar, which one did you use?!
I made it for thanksgiving and enjoyed it!
Hi Hailey! I used normal cheddar but sharp cheddar would be fab too, just makes the flavour a bit stronger! N x
Sounds delicious! I’m planning on making this dish for about 24 people at a Thanksgiving gathering… Should I just multiply the amount of all ingredients by three to do this?
Hiiii! Just use the recipe slider and scale up the recipe to make it as big as you want! N x
Hi, I have the same question about making this recipe for 15-20 people, but I don’t know what you mean by using the “recipe slider”. :/ Can you elaborate on what you mean?
Thank you!
Hi Erica! Click or tap on Servings on the recipe card, then slide until it reaches the scale you want! N x
This recipe looks amazing! I’m a little worried about the pan I have at home though because it has a rubber handle. Am I able to still put that in the oven?
Thanks!
No, don’t put a rubber handle in the oven.
What temperature is this fish baked on?
are you able to make this a day early? I plan on taking this to my parents on Thanksgiving.
See the notes for the best way to make ahead! N x
Just a fantastic recipe. Wouldn’t change a thing. Thank you.
Absolutely delicious! I made exactly as shown. I have tried other recipes for Mac and Cheese but yours is by far the best.
This was sooooo good! I am french Vietnamese and grew up in France so Mac and Cheese isn’t exactly cultural for us but the kids requested that. After reading your recipe it sounded so good that I had to try. I made one change, I used a pack and a half of pasta (1 1/2 lbs) and doubled the rest of the recipe. It was perfect for dinner and for the kids lunch the next day! Thank you!
That’s terrific to hear Sophie! Glad you enjoyed this! N x
Is the calories per serving or for the whole pan?
Hi.
Do you cover it when you bake it?
Thanks
Nope! Did you see the video? 🙂 N x
Hi Nagi,
So excited – I bought all of the ingredients and I will be making this tonight for a group of friends
My cast iron pan is a 12inch, do you have a suggestion about adjusting the recipe?
Thanks!
Hillary,