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??
AWESOME. I’m Swiss and as you can imagine, we are cheese snobs over here…. I have to say, this recipe is way better than our traditional mac & cheese! I used 2/3 Gruyère as you suggest and 1/3 mozzarella which I found perfect. The only thing I regret is that our breadcrumbs here are all super fine (2/3 cups amount to about 120 g breadcrumbs, twice as much as you use) and it made the topping a bit floury. I probably should’ve baked it a bit longer as the topping didn’t really turn golden but I was worried about baking away the sauce (and the consistency of the sauce was perfect after 25 minutes so not sure what I’d do differently). Guess I’ll have to check in an Asian supermarket for those Panko bread crumbs 🙂
So pleased to hear that Michelle! Thanks for letting me know – N x ❤️
I’ve made this 3 times now and this is a family favorite! My husband loves this! He’s mentioned it several times between the times I’ve made it and he even sent our daughter a text message while she was in another room to tell her he loves “mommy’s Mac and Cheese” LOL
This is so good, I love the extra creamy saucy-ness of this recipe. I don’t think I’d change a thing. I do like it with 2 parts cheddar, and 1 part mozzarella or pizza blend cheeses. And the dry mustard isn’t necessary but the last time I made it with it and I think this batch had the best flavor. I made a double batch of this over the holidays while we’re home more and half is gone already, again. Thank you for this recipe! It’s a winner!
I used the Gluten Free – Barilla pasta and Almond milk. I’ve made this 3 times now using different types of cheese. It was awesome every time. Of coarse my kids love it. I’m not sure if you could use a lactose free cheese but Gluten free works great.
Whats that green garnish you have sprinkled on top of the mac and cheese in the pics?
Parsley! 🙂 Just added that in the recipe 🙂
Made this for Christmas. Everyone said this was the Best they’ve Ever had. Thank you!
This Mac and cheese recipe was a hit, thanks for sharing. Also very easy to make.
Made for Christmas dinner. My husband and I both give it a thumbs up. 👍👍
I must say this is the BEST macaroni and cheese recipe I have used yet. I made this macaroni and cheese for my Thanksgiving Dinner and it was a huge hit, I’m currently in the process of making it again for Christmas Dinner. So so pleased with this, thank you!
I just made this. It was delicious, everyone said it was the best mac and cheese theyve had.
If i could make any suggestions to other readers(the recipe is pefect). Dont put too much smoked cheese(if any) in your mix of cheeses.
I used a blend of smoked yellow cheddar, aged white cheddar, smoked gruyere, and fresh mozzarella. If i were to do this again I’d put no more than half a cup of smoked cheese,and increase the amount of fresh mozzarella to compensate. Strong tasting cheeses seem to be too distracting and take away from the creamy comfort food feel of classic mac and cheese.
Thank you for the recipe, i’ll definitely keep iterating on this in the future
Hi Nagi. Im going to make this for Christmas dinner. One question, salted or unsalted butter? Can’t wait to try it.
Hi Brian! Unsalted. 🙂 Just updated the one I missed, thanks for asking! N xx
Hi I just noticed there is no eggs. I am a little nervous, because my daughter is a mac and cheese snob, wish me luck!
No no NO eggs in Mac and Cheese! 🙂 N x
This recipe sounds amazing and want to cook it for my family Christmas party. I need to double that recipe and cook in a glass casserole. Can you advise as to oven temperature and how long I will have to cook it?
Hi Ann! Around the same time – go by the colour of the top 🙂 N x
Thanks for sharing this recipe. I’m going to make it this Christmas. I just got a new cast iron skillet and this would be the perfect first meal in it. My cast iron is 12″. Would you double the recipe to fill the pan a little more? Also, 8 ounces of elbow pasta….. is that less than a box of it? It seams a little bit on the small side, but I guess I just can’t picture the size. Any suggestions you could give would be greatly appreciated. Merry Christmas!!!
Is 8 oz the correct amount of elbows? If so, can I double it?
Yes it’s the right amount, yes you can double the recipe! Just scale the recipe by using the slider on Servings.
I just made this recipe for Christmas and I tripled the recipe-best Mac and cheese ever!! Lots of compliments -and the best compliment was when guests asked for leftovers of it to take home!! This one is a keeper!
Such a delicious recipe – we couldn’t stop eating it. So cheesy and flavorful. Do you mix cheeses for the 2 cups? I only used gruyere the first time and will make it again this weekend.
My daughter said baked Mac&Cheese would be even better than the stove top version (which was quite good!) I’ve made 3 or 4 times recently. I chose your recipe instead of another because of the preferences you expressed. When I assembled the casserole, it seemed like the quantity of sauce would overwhelm the pasta. In my ceramic casserole it did take over 40 minutes. It is MAGNIFICENT! My wife and I ate some right out of the oven, and I could have kept eating until I exploded! No more stove top for us!
YES YES YES!!!!!!!
Yep! This recipe looks wonderful. My girlfriend asked me for a Mac and cheese recipe to serve her family at Christmas. I forwarded this and have no doubt they will love it!
Hope they do! 🙂 N x
This looks amazing! I’m going to put this recipe into my Christmas dinner plans. Thank you!
Hope you love it Tammy! N xx
Thanks for a great recipe! Just made this today and it was awesome and very easy to make.
That’s so great to hear Emily! Thanks for letting me know – N x ❤️
Hi Nagi! I totally agree with you, mac and cheese would be my last meal too, especially this one, it is perfection! It is breakfast time where I am, but I totally want this right now. I am going to make either this one or your one pot saucy creamy mac and cheese. Besides method, how do they differ and which one do you prefer? Thanks Nagi, I cannot wait to make this!!!!
Hi Zara! Definitely this one, it’s the classic done right!! 🙂 N xx
Just made it was absolutely delicious! Cheers.
I’m so pleased to hear you enjoyed this Dave! N x ❤️