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’m excited to try this recipe! Do you use whole milk or 2%? Thanks so much!
Hi Kathryn! I use 2% most of the time 🙂 Even fat free! N x
I’ve made this twice now, and it’s the best mac and cheese recipe I’ve ever made. I used gruyere, 3-cheddar blend, and mozzarella!
That’s wonderful to hear Jenna! Thanks for letting me know! N x ❤️
I tried your macaroni today and it was amazing! We ate every last bite! Yum! Thanks for sharing the recipe, I’m looking forward to making it agian!
I’m so glad you enjoyed this Person! Thanks for letting me know – N x
I can’t stop making this mac and cheese! Everybody wants it! Friends and family eat it up so fast, I’ve made three batches and I’m making one now for my husband’s Super Bowl party at his job. His work mates all requested it! It’s the BEST!
I hear you! I’m obsessed too!
What size cast iron did you use? I’m trying to see how many more servings I could squeeze in before it overflows. Looks delicious and looking forward to making this tomorrow as part of our super bowl menu!
Hi Ashley! I’m away from home for a while but from memory my skillet is 28 cm / 11″ 🙂
Hi Nagi, i am making this for a super bowl party tomorrow. I can’t wait, it sounds amazing! Just one question, for the topping, do you melt the butter before mixing with the bread crumbs? I assumed so, but thought I’d better check, as i am not a seasoned chef;-). Thanks!
Hi Holly! I’m so sorry for missing this, I got inundated over Super Bowl and missed some messages! yes melt the butter before mixing with the breadcrumbs! N x
Do I use Sharp, mild, or extra sharp cheddar for this? I typically use mild cheddar but I’ve never used white cheddar before. That’s the color I want though.
Comes down to personal taste Shana! The standard would be using mild. Extra sharp or sharp for … well, a sharper cheese flavour 🙂 N xx
Made it tonight. No question, it’s very delicious and very rich! Almost too rich as an entree…Going to use it as a side dish.
Thanks for sharing!
That’s so great to hear Lori! Thanks for sharing your feedback – N x
I may have missed it, but I didn’t see a baking temperature?
Step 1 under “Sauce” 🙂
I followed the recipe exactly except added a pinch of cayenne pepper to the pank crumbs. This was just wonderful on a cold night. Served with very simple salad and steamed veggies.
That’s so great to hear Eliza! Thanks for sharing your feedback – N x
I had to use salted butter because thats all I had, so I eliminated the salt from the sauce and used Monterey Jack & Colby cheese. I also used Italian style panko so they’re already seasoned! Actually I could have still put the salt in the sauce & it would have been fine as it wasn’t salty at all. I made a mistake and made a whole box of pasta but forgot to double the sauce, but it was still good, just not super saucy. This was my first attempt at homemade mac n cheese, and everyone loved it. Thanks for the great recipe!
That’s terrific to hear Marianne!! So pleased you enjoyed this – N x
Hi Nagi, can’t wait to try this!
I am making this today, can’t wait to try it!
I’m making it now while it’s snowing and ten degrees outside. It’s in the oven, can hardly wait!
Hope you love it Brianne! N x
My family is in agreement! This was the best macaroni and cheese we ever had! I used equal parts of Gruyere, cheddar, and Gouda cheese and followed your recipe exactly. Adding butter to the noodles before mixing with the sauce made all the difference. It’s a keeper! Delish!
YESSSSSSSSS!!! HIGH FIVE!
Yum! Just made this and it is delicious. I had leftover ham to use up, so I added 2 cups of diced leftover ham and omitted the salt from the recipe (since the ham was salty enough). My usual baked macaroni and cheese has the dry mustard but not the garlic and onion powder – what a nice addition! Thank you for a(nother) great recipe!
Love hearing that Crystal! Thanks for letting me know you enjoyed it! N xx
Can I freeze the leftovers?
Hi Michelle, you can but it won’t be quite the same unfortunately! Please see notes for storing and make ahead 🙂 N x
Did you really use just 250 grams of macaroni? That’s just about 1 cup.
Hi Nicole! I think you’ll find it’s closer to 2 cups and once cooked, it’s about 4 cups 🙂
just got this in the oven and tasted the sauce after i put it in. i doubled the recipe and put cut up sausages and diced oven. i had brought tasty cheese before i read the notes. the sauce tastes great even with tasty cheese. i did only put tasty cheese on top and didnt use your topping. will be cooking it until its nice golden brown. i expect the other half to love it. should be lots of left overs which will be great
Delicious! Thumbs up from our family. I used 2% milk and cheese because that’s what was on hand and the sauce was still rich. The topping is perfect. Thanks for the recipe and helpful notes, Nagi!
The only mac&cheese i have made before came in boxes. I bought some elbow noodles and began searching the internet for a recipe to try. Found yours. My first try at homemade mac&cheese was such a sucess that there were NO leftovers. My husband who doesnt like it (even restaurants) cleaned the pan. He even asked for it to be made again. Thank you. Especially for the pasta hint..my other pastas have always been overcooked by the time everyone comes to the table…now i know why. Thank you.
I love hearing that Patricia!! Thanks for letting me know you enjoyed it! N x