Homemade Baked Mac And Cheese Recipe

There’s just something special about a dish of homemade baked mac and cheese, isn’t there? It’s that perfect comfort food that brings you back to childhood with each cheesy, gooey bite. For me, it’s always been a staple at family gatherings, cold-weather dinners, and honestly, just when I need a little comfort after a long week. But there’s mac and cheese, and then there’s this mac and cheese — a rich, creamy, oven-baked version that has a crunchy golden panko crust on top and is guaranteed to be a hit at your dinner table.

I remember the first time I made baked mac and cheese for a family potluck. I thought, “How hard could it be?” Well, let’s just say my first attempt wasn’t the glorious cheesy masterpiece I’d hoped for. I skimped on the cheese, and it ended up dry and kind of sad. Lesson learned! Over the years, I’ve perfected this recipe — it’s creamy, cheesy, and has a crispy topping that’ll have everyone fighting for seconds. Trust me, you’ll never go back to the boxed stuff once you try it!

this RECIPE

The origin story: A classic with staying power

Mac and cheese has a long history, dating back to the 14th century when it was made in Italy with fresh pasta and Parmesan cheese. It made its way to America in the 18th century, thanks to none other than Thomas Jefferson, who reportedly served the dish at a state dinner. Since then, it has evolved into the ultimate comfort food we know today, with countless versions ranging from stovetop to baked, creamy to crispy, and everything in between. While the boxed versions have their place (hey, no judgment!), nothing beats a homemade baked mac and cheese with a crunchy topping and a velvety smooth sauce. This version, featuring a blend of sharp cheddar and Gruyère, adds a touch of sophistication while still keeping it family-friendly.

Let’s talk ingredients: The cheesy stars of the show

Elbow macaroni (or any tubular pasta)

Elbow macaroni is the classic choice for mac and cheese, and for good reason. Those little tubes are the perfect vessels for holding all that gooey cheese sauce. If you don’t have elbow macaroni on hand, feel free to use another tubular pasta like cavatappi, penne, or rigatoni. Whatever you choose, make sure to cook it just shy of al dente — it’ll continue cooking in the oven and soak up all that creamy goodness.

Sharp cheddar cheese

Sharp cheddar brings that familiar, tangy flavor we all associate with mac and cheese. I always recommend shredding your own cheese instead of using the pre-shredded stuff. Why? Pre-shredded cheese often has additives to prevent clumping, which can mess with the smoothness of your sauce. If you’re out of cheddar, feel free to experiment with Colby Jack or even a bit of mozzarella for a stringy pull.

Gruyère cheese

Gruyère adds a subtle nuttiness that takes the flavor up a notch. It melts beautifully, creating that rich, creamy sauce we all crave. If you can’t find Gruyère or it’s a bit too pricey (understandable!), Swiss cheese or even Gouda can work as substitutes. And honestly, mixing different cheeses is half the fun with mac and cheese!

Panko crumbs

For that irresistible crunchy topping, panko crumbs are a must. They’re lighter and crispier than traditional breadcrumbs, giving you that perfect contrast to the creamy sauce underneath. If you don’t have panko, regular breadcrumbs or even crushed crackers (hello, Ritz!) work just as well.

Parmesan cheese

Parmesan in the topping adds an extra layer of cheesy, savory goodness. It crisps up nicely with the panko and butter, making sure every bite has a little crunch. Plus, Parmesan is naturally low in fat and a good source of calcium — so, you know, we’re basically doing our bodies a favor here.

Kitchen gear: What you need (and what you can totally skip)

You don’t need a ton of fancy equipment for this recipe, but a few tools will make the process easier. First up, a large saucepan or Dutch oven is perfect for making the cheese sauce. You’ll also need a whisk to ensure your sauce stays smooth and lump-free — no one likes a clumpy cheese sauce, trust me. A 3- or 4-quart baking dish is a must for the oven portion. If you don’t have one, you can split the mac and cheese between smaller dishes or even use a cast iron skillet (just make sure it’s oven-safe). Lastly, a rubber spatula or wooden spoon is great for mixing everything together, ensuring you don’t miss a single piece of pasta in that glorious cheese sauce.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat your oven to 350°F. Go ahead and grease that baking dish so it’s ready to go. I like to use a little butter or nonstick spray to keep the cleanup easy.
2. Cook the pasta — but here’s the trick: cook it just a minute shy of al dente. This ensures that it won’t turn mushy when baked. Drain it and toss it with a bit of olive oil to prevent sticking.
3. Make the roux. Melt the butter in a large saucepan or Dutch oven. Whisk in the flour and keep whisking until it’s bubbly and golden. This is what thickens your sauce, so don’t rush it! I’ve learned (the hard way) that undercooking the roux can lead to a sauce that’s more soupy than creamy.
4. Add the milk and cream. Gradually whisk in the milk and heavy cream until smooth. You want to keep whisking until the mixture bubbles, then continue for another two minutes. This is where the magic happens — your sauce will start to thicken and get all velvety.
5. The cheese! Stir in two cups of your cheese blend and whisk until it’s smooth. Then, add the remaining two cups and keep whisking until everything is creamy and melted. Your sauce should be thick, cheesy, and just begging to coat that pasta.
6. Combine the pasta and sauce. Toss the pasta in with the cheese sauce until it’s fully coated. At this point, you might be tempted to grab a fork and dig in — resist! It gets even better after baking.
7. Assemble and bake. Pour half of the mac and cheese into your prepared baking dish, sprinkle on half of the remaining cheese, then add the rest of the mac and cheese. Top with the last bit of cheese and your panko-Parmesan-butter mixture. Bake for about 30 minutes until bubbly and golden.

Variations and adaptations: Get creative!

This recipe is delicious as-is, but there’s plenty of room to make it your own:

• Vegan mac and cheese: Use plant-based milk (like almond or oat milk), vegan butter, and dairy-free cheeses. You can make a cashew-based “cheese” sauce if you’re feeling ambitious.
• Gluten-free option: Swap out the all-purpose flour for a gluten-free version, and use gluten-free pasta and breadcrumbs.
• Add-ins: Try adding cooked bacon, sautéed mushrooms, or caramelized onions for a little extra flavor. A little spice? Add some diced jalapeños or a dash of cayenne pepper to the cheese sauce.
• Seasonal twists: In the fall, toss in some roasted butternut squash for a hint of sweetness. In summer, mix in some fresh cherry tomatoes and basil.

Serving ideas: Make it a meal

For a comforting, complete meal, serve this mac and cheese with a simple green salad (helps balance out the richness!) and maybe some roasted vegetables on the side. For a little extra color, you can sprinkle some fresh parsley or chives on top before serving. Want to go all out? Serve it in individual ramekins for a fun, personal touch.

Drinks to pair: What to sip with your mac

I love pairing mac and cheese with a crisp white wine like a Chardonnay or Sauvignon Blanc. The acidity of the wine cuts through the richness of the cheese, making for a perfect pairing. If you’re more of a beer drinker, try a light lager or pale ale. And for the non-alcoholic option, iced tea or sparkling water with a slice of lemon works beautifully.

Leftovers and reheating: Tips for next-day deliciousness

Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, I recommend popping it in the oven at 350°F for about 10-15 minutes until warmed through. If you’re in a hurry, the microwave works too — just be sure to add a splash of milk to keep it from drying out.

Adjusting for different serving sizes

This recipe makes a large batch, perfect for feeding a crowd or having leftovers. If you want to scale it down, simply halve the ingredients, but be mindful of baking time — a smaller batch may only need about 20-25 minutes in the oven.

Ready to give this homemade baked mac and cheese a try? I promise it’s worth the effort, and you can customize it to your heart’s content. Whether you’re making it for a weeknight dinner or a special occasion, it’s sure to be a hit with everyone at the table. Give it a go, and don’t forget to let me know how it turns out!

Frequently asked questions

1. Can I make this ahead of time?
Absolutely! You can assemble the mac and cheese, cover it, and refrigerate it overnight. Just bake it the next day as directed.

2. What’s the best way to reheat leftovers?
The oven is your best bet for reheating without drying it out. If microwaving, add a splash of milk and heat in short bursts.

3. Can I freeze mac and cheese?
Yes, you can! Assemble the dish but don’t bake it. Freeze it for up to 3 months, then thaw and bake as directed.

4. Is there a way to make this spicier?
Definitely! Add cayenne pepper to the cheese sauce, or sprinkle in some red pepper flakes.

5. Can I use pre-shredded cheese?
You can, but I highly recommend shredding your own for the best melting texture!

Print