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??
WHat size dish/pan should I bake this in? I don’t have a skillet, would this go in a 9 x 13 inch pan?
That will be fine Charlene! 🙂
I made this today for a BBQ! Everyone kept going back for more. So delicious!!
So great to hear Mandy!! Thanks for letting me know you enjoyed this – N x
This was by far the best homemade mac & cheese I’ve made. I added 3 cloves of garlic and about 1/4 cup parmesan. The whole family loved it.
Love hearing that Sarah! So pleased you enjoyed this 🙂 N x
I’ve now made this four times since the first time in January. Obviously I loved it from that first time. My wife and daughter both love it fresh from the oven, and reheated leftovers. My wife will choose it first from other leftovers in our refrigerator (also delicious). My daughter will check for this leftover as soon as she walks in for a visit. She also expects a take home container reserved for her from each batch. I’ve used cheddar as the primary cheese and varied the rest a bit – mozzarella, Jack, some Parmesan and Romano. I’ve also used smoked Gouda (~10-15%) in two batches so far, and found it to be an amazing enhancement! THANKS!!
I had to double the pasta to 16 onces to get the right ratio of sauce to pasta. (16 once was one full package.) Otherwise, this was a really great recipe and worked really well. We used a high protein pasta (quinoa) so maybe it doesn’t expand as much as normal pasta? Thanks my kiddo loved this!
Hi Sam! I’m curious to know myself, I must give it a go! N xx
This is going to be my go to naked Mac and Cheese from here on out. I’ll be making it again and again and again…
Thank you!
Auto correct has done some wonderful things 🤦🏻♀️
BA HA HA!!!!
Made this yesterday for family dinner, 10 adults, 3 toddlers; tripled the recipe, equal amounts of sharp cheddar, gruyere, & mozzarella. It was a hit, delicious, creamy, cheese stuck to pasta like it should, yummy. Our family loves mac & cheese & now we decided that this will be our go-to recipe. Thx!
Terrific to hear Owen! Thanks for letting me know you enjoyed it – N x
Made this up yesterday, was absolutely delish. Will make it again and again adding various veggies and ham (maybe).
That’s wonderful to hear Donna! Thanks for taking the time to let me know you enjoyed this! N xx
I made this today for my great-granddaughters 1st birthday party it was the hit of the party thank you so much for this recipe it was fantastic.
That’s wonderful to hear Ginger! Thanks for taking the time to let me know you enjoyed this! N xx
I made this today for my family it was awesome., I love how it came out
Yesssss! So glad you enjoyed it Netta! N xx
Awesome! Love hearing that Netta! N xx
This looks incredible! I’m planning on making this to take to two new moms in a few weeks. If I were to assemble it all for them, pre-bake for 20 minutes, could I tell them to pop it back into the oven at 350F for 15 minutes or until warm through? Or should I assemble and let them do the full cook time on their own? Trying to keep reheating/assembly as simple as possible for them!
Thank you!
Hi Rachel! I’ve got make ahead instructions in the notes 🙂 Hope that helps! N xx
This recipe looks good for me to try for my grandson’s birthday party…I will have to triple the recipe and keep it warm in crock pots. Instead of putting it in the oven, do you think it will be okay just keeping it warm in the crock pot and not using the panic topping?
Thank you!
That should be fine Carol! 🙂 N xx
This is an amazing recipe, I absolutely loved it! The sauce is deliciously creamy and cheesy, and I love the crispy topping. The only change I make is that I add the milk in many small portions instead of in two, because I have found that it helps prevent any lumps from forming. I also sometimes add a dash of Worcestershire sauce along with the cheese for some extra flavor.
Fantastic to hear Eliza! Thanks for letting me know! N x ❤️
Finally, a macaroni and cheese recipe I can use! I made this for my family and it was a hit! Truly wonderful. Thank you!
Glad you enjoyed this Bianca! N xx
Made this today. Had to triple the recipe because it is for a party but it was absolutely delicious. I used White cheddar, mozzarella, mild cheddar and Parmesan cheese… Thanks for the recipe…
❤️
Does it have to be a specific type of milk? I only have 1% at the moment and REALLY want to make this now lol. Thanks!
That’s totally fine! 🙂 N x
I made this for Easter and it was gone. Making again today with the leftover ham in it. Great recipe
I’m so glad you enjoyed this Lori! Thanks for letting me know! N xx PS Adding ham is a great idea
I made this for Easter dinner to accompany some baby back ribs from the smoker and I have to say…I have found my go-to recipe for mac and cheese now! It was amazing. I doubled the recipe and baked in a 9×13 and used medium cheddar and mozzarella. I also used heavy cream instead of milk. It was very creamy and not dry like other recipes I have tried. Thank you for the recipe!!
So pleased to hear you enjoyed this Eric, thanks for taking the time to come back and let me know! N xx
We LOVED this recipe! It did seem *at first* that there was too much sauce, but after we had baked it, it was the perfect gooey consistency. It turned out great! Thank you for this fabulous recipe!
FANTASTIC to hear Kelsey!! N xx
This is hands down the best (and easiest) baked mac and cheese recipe I’ve ever made. It was a bit too saucy for me. next time I would use 10-12 oz pasta. Will definitely make it again.
FANTASTIC to hear Nat!! I like it pretty saucy because I find the pasta soaks up the sauce so quickly while it’s sitting around waiting for people to have SECONDS!!! So definitely add more pasta if you wish 🙂 N xx
Finally!! This is the one!! The perfect Mac and cheese!! I used smashed ritz crackers instead of panko bread crumbs. I used all the optional seasoning. Smoked Cheddar and it’s the greatest Mac in the history of Mac.
FANTASTIC to hear Tedi!! Thanks so much for letting me know you enjoyed this 🙂 N xx