A bubbling baked mac and cheese in a casserole dish with a golden crunchy topping and creamy cheese sauce peeking around the edges.
Baked mac and cheese is the ultimate cozy comfort food. This baked mac and cheese is extra creamy, super cheesy, and topped with a buttery crunch. It’s a best ever weeknight dinner that feels special, but it’s still simple enough for you to make anytime.
Introduction
If you love that classic mac and cheese flavor, baking it takes it over the top. You get creamy noodles underneath and a golden topping on top. It’s the best of both worlds.
The secret is a thick, silky cheese sauce that coats every noodle. And trust me—shred your own cheese if you can. Pre-shredded cheese doesn’t melt as smoothly.
Why You’ll Love This Baked Mac and Cheese
- Ultimate comfort food: Creamy cheese sauce and tender noodles in every bite.
- Better than restaurant: Rich homemade sauce tastes fresher and cheesier.
- Easy weeknight dinner: Simple steps and pantry-friendly ingredients.
- Crowd-pleaser: Perfect for potlucks and family dinners.
- Make-ahead friendly: Assemble early, bake when you’re ready.
Ingredients for Baked Mac and Cheese
Image: Ingredients on a counter including elbow pasta, butter, flour, milk, shredded cheddar, shredded mozzarella, seasoning, and breadcrumbs.
Pasta
- Elbow pasta (1 lb): Classic shape that holds sauce; shells work too.
- Salt (for boiling water): Seasons the noodles from the inside out.
Cheese Sauce
- Butter (4 Tbsp): Builds a rich base.
- Flour (1/4 cup): Thickens the sauce so it clings to the pasta.
- Milk (3 cups, whole milk): Creamy texture; 2% works too.
- Sharp cheddar (3 cups, shredded): Big cheesy flavor; Colby works as a swap.
- Mozzarella (1 cup, shredded): Adds extra melt and stretch; Monterey Jack works too.
- Garlic powder (1 tsp): Cozy savory flavor.
- Mustard powder (1/2 tsp): Optional, but makes cheese taste cheesier.
- Black pepper (1/2 tsp): Gentle bite.
Topping
- Breadcrumbs (1 cup): Crunchy top; panko is extra crispy.
- Butter (2 Tbsp, melted): Helps the topping brown.
How to Make Baked Mac and Cheese
Image: Four-panel collage showing sauce whisking, pasta mixed with sauce, topping added, and baked mac and cheese golden and bubbly.
Baked Mac and Cheese Recipe Step-by-Step
- 1. Boil the pasta.
Cook pasta in salted water until just barely tender, 1–2 minutes less than the package says. Drain well.
- 2. Make the roux.
In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute until it looks like a smooth paste.
- 3. Whisk in milk and thicken.
Slowly whisk in milk. Cook 4–6 minutes, whisking often, until it thickens enough to coat the back of a spoon.
- 4. Melt in the cheese.
Turn heat to low. Stir in cheddar and mozzarella a handful at a time until smooth. Add seasonings. Taste and add a pinch of salt if needed.
- 5. Combine and assemble.
Heat oven to 375°F. Stir pasta into the sauce and pour into a greased 9×13-inch dish.
- 6. Add topping and bake.
Mix breadcrumbs with melted butter and sprinkle on top. Bake 18–22 minutes until bubbly and lightly golden. Broil 1–2 minutes if you want a deeper golden top.
Tips for Perfect Baked Mac and Cheese
- Undercook pasta: Keeps it from getting mushy in the oven.
- Shred your own cheese: Melts smoother and tastes better.
- Low heat for cheese: High heat can make sauce grainy.
- Broil carefully: It browns fast at the end.
Variations & Substitutions
- Extra creamy: Swap 1 cup milk for heavy cream.
- Spicy: Add a pinch of cayenne or a dash of hot sauce.
- More flavor: Stir in cooked crumbled bacon or sautéed onions.
- Gluten-free: Use gluten-free pasta and gluten-free breadcrumbs.
Storing & Reheating
- Fridge: Store 3–4 days in an airtight container.
- Reheat: Bake at 350°F for 15–20 minutes, covered. Add a splash of milk if it looks dry.
- Freeze: Freeze portions up to 2 months. Thaw overnight and reheat gently.
Serving Suggestions & Pairings
- Crisp green salad with vinaigrette
- Roasted broccoli or green beans
- Tomato soup for a cozy combo
Reader Review
I made this for a family dinner and everyone asked for the recipe. The topping was perfectly crunchy!
Final Notes
If you make this baked mac and cheese, leave a rating and tell me—are you team extra crunchy topping or extra gooey cheese?
Recipe Card: Baked Mac and Cheese
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
- 1 lb elbow pasta
- 4 Tbsp butter
- 1/4 cup flour
- 3 cups milk
- 3 cups shredded sharp cheddar
- 1 cup shredded mozzarella
- 1 tsp garlic powder
- Optional: 1/2 tsp mustard powder
- 1/2 tsp black pepper
- 1 cup breadcrumbs
- 2 Tbsp butter, melted
Instructions
- 1. Heat oven to 375°F. Cook pasta until just barely tender; drain.
- 2. Melt 4 Tbsp butter over medium, whisk in flour 1 minute.
- 3. Whisk in milk; cook 4–6 minutes until thick.
- 4. Turn heat low; stir in cheeses until smooth. Add seasonings.
- 5. Combine pasta and sauce; pour into 9×13-inch dish.
- 6. Mix breadcrumbs with melted butter; top and bake 18–22 minutes until bubbly.