Baked Mac and Cheese

Mac and cheese, any way you serve it, is at the very top of my favorites list!

This baked mac and cheese is easy to make with pasta in a rich cheesy homemade sauce (and lots of it) baked until bubbly under a golden crumb topping.

cheesy Baked Mac and Cheese in the dish with a spoon

Extra cheese sauce ensures it’s super saucy, creamy, and cheesy.
With two types of cheese, it’s flavorful and delicious!
This recipe is easy to make and can be prepared ahead of time.
It’s the ultimate comfort food.

cream , flour , panko , macaroni , milk , cheese , butter and seasonings with labels to make Baked Mac and Cheese

What You Need to Make Baked Mac and Cheese

Pasta: I love elbow macaroni for mac and cheese. Elbows can be replaced with any medium or small shapes. Ridges or holes hold the sauce best—try shells or cavatappi.
Butter/Flour: Butter and flour create a roux which thickens the sauce.
Dairy: I use a combination of milk and cream to make it nice and creamy.
Cheese: Sharp shredded cheddar adds a bold cheese flavor to make the best mac and cheese. You can replace 1 cup of cheddar for Swiss or Gruyere cheese.
Topping: Panko has a nice crunch, but you can use crushed cracker crumbs (saltines or Ritz) instead.

Shredding cheese from a block makes the smoothest sauce but pre-shredded cheeses will work just fine in this recipe.

adding flour and seasonings to butter to make Baked Mac and Cheese

melting flour with butter to make roux for Baked Mac and Cheese

How to Make Baked Mac and Cheese

Cook pasta: Cook the pasta al dente (recipe below).
Cook sauce: Cook butter, flour, and seasonings and whisk in milk and cream.
Add cheese: Stir in cheeses and whisk until smooth—stir in pasta.
Bake: Sprinkle the crumb topping over the mac and cheese and bake. Easy peasy!

Do not overbake this mac and cheese to keep it extra creamy. Everything is already cooked; heating it blends the flavors and gives it a browned topping.

Once heated through, the macaroni is done!

creamy cheese sauce to make Baked Mac and Cheese

Baked Mac and Cheese in a dish to make Baked Mac and Cheese

Holly’s Pro Tips for Perfect Mac and Cheese

Don’t overcook the pasta as it cooks more in the oven; it should be al dente (firm).
If time allows, shred your cheese for a smoother sauce. Pre-shredded cheeses will work, but they don’t melt as smoothly.
Remove sauce from the heat before adding cheese. Oveheating cheese can cause it to separate or become grainy.
Do not overbake: Once the macaroni is hot and bubbling on the edges, it’s ready.
Mac and cheese can be prepared up to 2 days ahead of time (see notes for prep ahead).

a pan of baked mac and cheese with a bread crumb and cheese topping

Storing Baked Mac and Cheese

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 (keep the topping separate) and keep it covered in the refrigerator 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: Freeze unbaked mac and cheese (without the topping) by assembling it in a foil-lined casserole dish. Once frozen, lift the casserole out and wrap it in plastic wrap (so the casserole dish can be used elsewhere) and freeze. 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 Cheesy Baked Pasta

Did you make this Baked Mac and Cheese? Leave us a comment and a rating below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

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This baked mac and cheese recipe has extra sauce for the perfect mix! It’s all topped with a buttery crumb mixture, and baked until hot and bubbly.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 400°F.
In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.
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, melt butter in a medium saucepan 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 cheese, parmesan cheese, and seasonings. Whisk until melted and smooth.
Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.
Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheese.
Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes.
Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving.
Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.

Make Ahead: Prepare this baked Mac and Cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.

Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta, Side Dish

Cuisine American

Diet Vegetarian

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