Baked mac and cheese is the ultimate comfort food, and this recipe is creamy, extra saucy, and loaded with cheesy flavor. It bakes up bubbly with a buttery, crunchy topping that makes every bite perfectly creamy and crisp.
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Holly’s Recipe Highlights
Mac and cheese has been my favorite food for as long as I can remember. On my wedding day, we served a beautiful meal, and I got a side of mac and cheese just for me! This recipe is one of my favorites, and once you try it, I know it will be yours too!
- Flavor: Using two kinds of cheese and extra sauce makes the dish extra creamy, rich, and full of cheesy goodness.
- Skill Level: This recipe is easy to make and can be prepared ahead of time and refrigerated.
- Swaps: Try this recipe with mixtures of different cheeses, such as mozzarella, Monterey Jack, Havarti, Provolone, Gruyere, or Gouda.
- Make-Ahead: Assemble up to 2 days early, keep topping separate for best crunch.
- Time-Saving Tip: Baking mac and cheese is the classic Southern method, but if dinner needs to be on the table fast, you can skip the baking step and serve from the stovetop.
Ingredients You’ll Need
- Pasta: Elbow pasta is a classic for mac and cheese, but any medium or small shapes with ridges or holes, like shells or cavatappi, work too.
- Cheese: Shred sharp cheddar from a block for the smoothest melt. You can replace 1 cup of cheddar with Swiss, Havarti, or Gruyere cheese.
- Dairy: I use a combination of milk and cream to make it nice and creamy. Heavy cream will give the dish all the more richness.
- Topping: Panko breadcrumbs have a nice crunch, but you can use regular breadcrumbs or crushed cracker crumbs (saltines or Ritz) instead.
- Variations: Stir in diced roasted broccoli, peas, or sautéed mushrooms for extra veggies, or add cooked bacon or ham for a heartier mac and cheese.
How to Make Baked Mac and Cheese
- Cook pasta: Cook the pasta al dente (recipe below).
- Make sauce: Cook butter, flour, and seasonings. Whisk in milk and cream, then stir in cheeses.
- Add pasta: When the cheeses are melted, whisk the sauce until smooth and stir in the cooked pasta.
- Bake: Spoon into a casserole. Sprinkle the bread crumb topping over the top and bake. Easy peasy!
Storage, Freezing, and Reheating
Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
Make Ahead: Prep mac and cheese ahead and keep it covered in the refrigerator without topping for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
Freezing: Assemble unbaked mac and cheese in a foil-lined dish, freeze, then wrap in plastic wrap to free up the dish.
To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.
More Mac and Cheese Recipes
Did you make this Baked Mac and Cheese recipe? Leave a rating and comment below!
Ingredients
- 16 ounces elbow macaroni
- 5 tablespoons salted butter
- 5 tablespoons all-purpose flour
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2¾ cups milk
- ½ cup half and half or light cream
- 14 ounces shredded sharp cheddar cheese approximately 3½ cups lightly packed
- 1½ ounces shredded Parmesan cheese approximately ½ cup
- ½ teaspoon dry mustard powder
- ½ teaspoon seasoned salt or to taste
- ¼ teaspoon black pepper or to taste
Topping
- ¼ cup Panko bread crumbs
- 2 teaspoons butter melted
- 2 ounces shredded sharp cheddar cheese approximately ½ cup lightly packed
- 2 tablespoons shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
- Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.
- In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
- Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
- Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.
- Toss the sauce with the drained macaroni and gently spoon it into a 9×13 casserole dish.
- Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Lunch, Main Course, Pasta, Side Dish
Cuisine American
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hollie,
Thanks for the delicious recipe!
I will be making it often!
A variation I use when making Mac & Cheese … I use French’s fried onion rings for the topping.. adds a bit of crunch and I do love onions!!!
Your version sounds delicious Audra!
This is THE best Mac and cheese..I had to give the recipe to my daughter as my grand kids would only eat “gramma’s Mac and cheese!”.. thanks for all the great recipes!n
I’m so glad your family loved it!
I make this recipe almost montly during mealprep week!
Its sooo good to separate into dishes and be able to throw into the air fryer or oven and reheat,
I buy one of the quartered precooked hams at the grocery or occasionally they’ll have them at the food bank, and I’m always watching cheese block sales. I do add peas, and a slightly bit more cheese! I make the roux in my cast iron, throw all the cheese, pasta and everything else in and then bake it right in the cast iron! love it!
Delicious, thank you for sharing Sarah!
Holly, I finally made this yesterday. It is amazingly delicious! My husband is still complimenting on it and I’m still patting myself on the back! In my opinion it turned out like restaurant quality. I did use Cabot Seriously Sharp cheddar, Swiss and grated parm cheeses. We could’ve eaten the whole dish it was that delicious. Can’t wait to make it again. Thank for all your super recipes!
We love hearing that, Moonie! Thanks for sharing ❤️
I’m making this for the 4th BBQ . Question I don’t have dry mustard BUT have Dijon. Can’t I sub the wet mustard. Thank you
You can definitely Marion. Try with the same amount and taste to see if you’d like to add a tiny bit more. Enjoy!
Is that shredded or grated parmesan?
This recipe uses shredded parmesan. Enjoy Bobbi!
This is the best mac and cheese ever! I used cheese i already had. I had a bag of 4 cheese mexican blend and then i used the rest of the swiss and muenster cheeses i had. Oh and parmesan! So cheesy and delicious! Thank you for sharing your recipe! My husband and grandson loved it!
Would Love to get recipes..
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Love the recipes!
It was really good! Not overly cheesy tasting and I added bacon and onions and it was perfect! Enough to feed a family too!
Hi Holly!
Your Mac and cheese recipe looks great and iwould like to make it for a family dinner. But I will be feeding 10!adults and 2 kids and serving with a baked ham and roasted asparagus. How much should Iincrease the recipe?
This recipe makes enough for 8 servings more as a side dish so you might like to double it and make 2 pans.
I’ve made this recipe several times now. It’s truly delicious made exactly as per your instructions. Thanks much!
Yay! That is so great to hear Ruthielil!
If you will use evaporated milk, instead of milk, like in Queso, It won’t separate.
Thanks for the recipe
Hugs from Texas
Yummy idea, thank you!
Yum
So glad you enjoyed it Kay!
This is making me hungry. I saute fresh chopped onions in the butter before I add flour for the roux. The addition of all or any of the following are delicious. chopped tomato, chopped, chopped parsley, chopped sliced ham (I don’t like bacon), cut up hard-boiled eggs. Reserve a little grated cheese and add to the breadcrumbs on the top.
Those additions sounds so delicious Jane! Thanks for sharing.
Is the macaroni in recipe measure by weight or volume. If by weight, about how many cups would that be?
Thank you,
Paulette
This is by weight Paulette. It is approximately 4 cups dry elbow macaroni. Hope that helps!
Recipes look yummy
Thanks Donna!
I have not made this yet but one question. The recipe calls for light cream but the instructions call for heavy cream. Which one is correct? Thank you. Looking forward to making this, just want to make sure.
This recipe uses light cream. Updated, thank you Mary! Enjoy!
What is light cream? Could you use half and half or heavy cream?
Half and half is perfect in this recipe.
Best mac and cheese ever.My family devoured it.The addition of the gruyere made it. And easy to put together.My go to recipe now.
Glad your family loved it as much as mind does!