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??
Would I be able to make this recipe without a cast iron skillet? Would a glass baking dish work as well? Looking to make this recipe on Friday! Thank you 🙂
Hi, Nagi. One quick question: can I make this with a penne pasta or is the firm rule elbow mac? Rating this an early 5 stars, because it looks sooooooo delicious, can’t wait to try. Thanks,
Flap
This is delicious I have been making it since I first saw the post last year that was before I found your blog. Mac and cheese takes me back to my Scottish Mum her’s was amazing. The only one that has come close to her’s and yours is my cousin Sharon’s at Mycupboardlove.com. Thanks again
Marjory 🇨🇦🇨🇦🇨🇦🇨🇦🇨🇦Toronto
We are an Italian-Filipino family. I want to say, the kids, my husband and my mother-in-law loved it!!!! Two thumbs up!!!
We will definitely do it again, next time with gruyer.
Thanks for sharing this recipe.
Glad to hear you enjoyed this Hazel!! Thanks for letting me know 🙂 N x ❤️
Pure perfection recipe!! It was my first attempt at making Mac n Cheese me and the instructions were easy to follow and the results were spot on. Another cold day in Melbourne and I’ve had a request for it again with dinner tonight. Thank you
Hello. All I can say is Yum Yum Yum! I’ve just made this for dinner tonight. It will be perfect as it is such a cold windy Sydney day today. I watched the video and I noticed that you added melted butter to the panko topping but in the list of ingredients for the topping it simply said to add butter. I’ve eaten some already before going into the oven. Delicious and easy to make.
Mac&cheese has been served in our family for decades. Everyone has their favourite. Some like it dry some extra runny.
This recipe is a good basic I cooked some onion,red pepper, garlic and a hot pepper that I added to the noodle mixture. I like extra strong so I basically cleaned up all the cheese in the fridge including a bit of blue!
The panco crumbs I cooked a bit in olive oil.
It was just right texture for me.
Thanks
Thanks for the feedback C! Glad you enjoyed this 🙂 N x
My husband and I made this dish for a dinner last night. Everyone loved it and it went immediately! I was lucky to get a piece before everyone else got to it. I love baked mac and cheese but had never made it before. We used 2 cups of sharp cheddar and 1 cup of mozzarella. Those panko breadcrumbs on top add a satisfying crunchiness. I am definitely saving this recipe for future use! And thanks for the tip about the panko being in the Asian food section; that’s where I found it.
Just made a batch to use up some half packs of cheese and some cream. Added bacon. Used cheddar, parmasen and mozzarella with a smidge if mustard. Delicious!! Thanks for the recipe 🙂
Hi Nagi, I really want to make this with broccoli- how and when should I add it?
Hi Sayaca! You’ll need to boil it slightly because if you put raw in , it won’t cook in time 🙂 So par boil it then add it in with the pasta!
I am not a fan of mac and cheese – I never have been. But, I live in Korea and as a going away present to my middle school students, I wanted to give them an American feast. I made some homemade BBQ sauce and pulled chicken — and some mashed potatoes, but I also made this dish.
Some Korean students didn’t really want to venture forth on cheesy food (it’s a love or hate food here), but the ones that tried it loved it. I even had two students come back at the end (I made two pans) – they cleaned me out, thanked me for the 포장 (take out) and ran out the door. One student mastered her English enough to say she needed more “cheesy goodness.”
Overall, for a single attempt at a food I don’t eat, in a culture that doesn’t really see it as a comfort food, I was blown away by the reception. This recipe was spot-on in every regard, and it even cooked up nicely in my cheap toaster oven. Perfect!
HIGH FIVE!!! Possibly the best compliment I’ve ever received on this recipe! N x
This is the most delicious mac and cheese my family and I have ever eaten! If you are going to splurge, this is the recipe to follow! The pasta was perfect! I had a big crowd so doubled the recipe to 12 servings. I used 2 cups sharp cheddar, 2 cups mild cheddar, and 2 cups mozarella. The panko breadcrumbs were spot on! This will be our “go to” recipe from now on.
That’s great Erika! Thanks for letting me know! – N x ❤️
My granddaughters thought this was the best they had ever had
Your granddaughters are very lucky to have you to cook such amazing food for them! N x
This was fantastic! Followed the exact recipe..used cheddar and mozzarella. Was delicious!
Glad you enjoyed it Crystal! Thanks for letting me know! N x
Hey Nagi,
Tried this recipe and it is/was delicious 😍
Didn’t have any bread crumbs so just shredded more cheddar on the top and once baked sprinkled parsley all over.
The sauce was yum.
Thanks for this
That’s wonderful to hear Ivy! Thank you for letting me know you enjoyed this! N x
Dear Nagi,
I tried this recipe the first time with breadcrumbs as the topping and I gotta say it was delicious. Only, the breadcrumbs bring another taste to it. So I tried it the second time without the breadcrumbs, but with butter and it was just perfect! I really enjoyed it 🤗
Now I’m planning to prepare it with cauliflower. Should I boil it first and add the spices then mix it together with the mac and cheese before putting it in the oven? What would you recommend?
Hi Maya! If you can wait until Wednesday, I am actually sharing a Broccoli Gratin which you can use for cauliflower 🙂 Then you’ll have all the directions and even a video! 🙂 N x
How would i add shrimp to this?
Mix it in with the pasta before popping in the oven, it will cook!
All I can say is “oh my”. This will be my go to Mac & Cheese. Thanks for the recipe. Paul
That’s terrific! So pleased you enjoyed this Paul – N x
Hello!
Really, only 8 oz macaroni? That is half the the size of an average bag. Just looks like so little, I got nervous!
Hi Zoe! Pasta more than doubles in volume when cooked and there’s a lot of sauce here too! 🙂
We made this for Fourth of July – I dictated your clearly communicated recipe to my brother as he followed the instructions to the tee.
My brother is a beginner in the kitchen; he really appreciated the specificity of the recipe- for example drawing a path on the spoon (though it took him many tries)
My brother had always used corn flakes in the past; I insisted on the bread crumbs following your guidance. Neither of us was disappointed !!
I enjoyed your Mac and cheese without any added sauces. My brother on the other hand doused one half of his serving with Franks Hot Sauce. I was mortified; he said that pairing Mac and cheese with a pepper sauce is a commonly accepted practice
What is your opinion on putting hot sauce on Mac and Cheese?
Already starting to explore your other recipes and share with friends and family
Keep up the good work!
I love hearing that John!!! I am all for adapting recipes to your taste – just add a dash of hot sauce and do a taste test until it’s at the heat level you want 🙂 Enjoy! N x
What kind of milk? Whole milk? Skim milk?
Either is fine, even 0% is fine 🙂 But full or skim is better