Baked Mac and Cheese
What makes a simple pasta dish become a timeless comfort classic? For millions around the world, the answer lies in creamy, golden-baked mac and cheese. This beloved casserole has evolved from European cheese sauces to a globally adored comfort food. Our Baked Mac and Cheese recipe delivers the perfect balance of velvety texture and crunchy topping, using quality ingredients and time-tested techniques. Whether you’re cooking for a family dinner or a holiday gathering, this dish brings warmth and satisfaction to any table.
For those exploring the art of cheese-based dishes and classic sauces, this recipe pairs beautifully with our creamy shrimp pasta and chicken and broccoli stir fry. Discover the health benefits of cheese at Healthline’s guide to the healthiest cheeses and master foundational sauce techniques with Roux-Based Mother Sauces & Recipes from To-Table.
Why Baked Mac and Cheese Matters
Baked Mac and Cheese is more than just a side dish—it’s a culinary tradition with roots stretching back to 14th-century Italy and France. Originally known as “maccheroni” with cheese sauce, it evolved through European aristocracy before becoming a staple in American homes. The dish gained widespread popularity in the 20th century with the rise of convenience foods, but homemade versions like this one honor the rich, authentic flavors that mass-produced alternatives can’t match. Using fresh cheese and a handcrafted béchamel sauce connects us to generations of home cooks who valued quality and care in every bite.
Baked Mac and Cheese Ingredients
Ingredient Spotlight
Each ingredient in this Baked Mac and Cheese recipe plays a vital role in creating its signature texture and flavor. The unsalted butter adds richness and helps control salt levels. Elbow macaroni holds sauce perfectly in its curves. Gruyere cheese melts smoothly and brings a nutty depth, while mozzarella adds that beloved stretchy quality. The roux—butter and flour cooked together—thickens the milk into a velvety béchamel sauce. Panko breadcrumbs create a light, crispy golden top that contrasts beautifully with the creamy interior.
Complete Ingredients List
MACARONI:
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
TOPPING:
- 2/3 cup panko breadcrumbs
- 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 Gruyere cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 tsp salt
OPTIONAL SEASONINGS:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Pro Tip: Freshly shred your cheese for the best melt and flavor. Pre-shredded versions contain anti-caking agents that can affect texture.
Timing
Prep time: 10 minutes | Cook time: 60 minutes | Total time: 70 minutes | Servings: 6–8 people
This Baked Mac and Cheese comes together faster than many casseroles, with a total time that’s about 20% quicker than traditional baked pastas that require longer simmering or layering.
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions, but remove 1 minute before al dente. Drain and toss immediately with 1 tbsp butter to prevent sticking. Set aside.
- Prepare the topping: In a small bowl, combine panko breadcrumbs, melted butter, and salt. Mix until evenly coated. Set aside to crisp beautifully during baking.
- Preheat and prep: Preheat your oven to 180°C/350°F. Lightly grease a 9×13 inch baking dish or similar oven-safe casserole dish.
- Make the roux: In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in flour and cook for 1 minute, stirring constantly. This cooks out the raw flour taste and forms the base of your sauce.
- Build the béchamel: Gradually whisk in warm milk, ensuring no lumps form. Continue whisking as the sauce thickens over 5–8 minutes. If using, add garlic powder, onion powder, and mustard powder now.
- Add the cheese: Remove the saucepan from heat. Stir in shredded Gruyere and mozzarella until fully melted and smooth. Taste and adjust salt if needed.
- Combine and bake: Fold the cooked macaroni into the cheese sauce. Pour the mixture into your prepared baking dish. Sprinkle the breadcrumb topping evenly over the surface.
- Bake to golden perfection: Place in the preheated oven and bake for 25 minutes, or until the top is golden brown and the edges are bubbling. Let cool 5 minutes before serving.
Tips & Tricks for Perfect Baked Mac and Cheese
- Use freshly shredded cheese for a smoother melt and richer flavor
- Warm your milk before adding to the roux to prevent lumps
- Undercook the pasta slightly—it will finish cooking in the oven
- Let the dish rest 5 minutes after baking for cleaner serving
- Toast the breadcrumbs lightly in butter for extra flavor before topping
Recipe Variations & Substitutions
- Gluten-free: Use gluten-free pasta and substitute flour with rice flour or gluten-free blend
- Veggie-packed: Stir in steamed broccoli, sautéed spinach, or roasted cauliflower
- Protein boost: Add cooked chicken, turkey, or plant-based crumbles
- Dairy-free: Use plant-based butter, milk, and cheese alternatives
Behind the Recipe
This Baked Mac and Cheese recipe was crafted to honor the dish’s comforting roots while elevating it with quality ingredients and precise technique. Inspired by classic French cuisine and American family kitchens alike, it bridges tradition and approachability. The use of Gruyere adds a sophisticated depth, while mozzarella ensures that familiar, satisfying pull we all love.
Pairing Ideas
Serve your Baked Mac and Cheese with a crisp green salad dressed in balsamic vinaigrette, garlic roasted vegetables, or hearty dinner rolls. For drinks, pair with sparkling apple cider, iced herbal tea, or a refreshing cucumber-lime agua fresca.
Leftover & Reuse Ideas
Leftover Baked Mac and Cheese transforms beautifully into next-day meals. Reheat gently in the oven at 180°C/350°F for 15–20 minutes. Use extras to make mac and cheese fritters by forming cooled leftovers into patties and pan-frying until crispy.
Nutritional Information
Per serving (based on 8 servings): Approximately 320 calories, 14g protein, 35g carbohydrates, 15g fat, 3g fiber, 450mg sodium. Values will vary based on specific ingredients and portion sizes.
Serving Suggestions
Present your Baked Mac and Cheese in a rustic ceramic dish with a sprinkle of fresh parsley for color. Serve in warm bowls to maintain temperature. This dish shines at potlucks, holiday dinners, and family weeknight meals alike.
Common Mistakes to Avoid
- Lumpy sauce: Whisk constantly when adding milk to the roux
- Dry texture: Don’t overbake—25 minutes is ideal for a creamy result
- Grainy cheese sauce: Remove from heat before adding cheese to prevent separation
- Soggy topping: Apply breadcrumbs just before baking to maintain crispness
- Overcooked pasta: Undercook by 1 minute to prevent mushiness during baking
Storage & Reheating Tips
Cover and refrigerate leftovers for up to 4 days. Reheat in the oven at 180°C/350°F for best texture, adding a splash of milk if needed. Freeze unbaked casseroles for up to 2 months—thaw overnight before baking.
FAQs
What is the best cheese for Baked Mac and Cheese?
A blend of Gruyere and mozzarella offers both rich flavor and stretchy texture. Gruyere melts smoothly with a nutty depth, while mozzarella adds that classic pull.
Can I make Baked Mac and Cheese ahead of time?
Yes! Assemble the dish, cover, and refrigerate overnight. Add 5–10 minutes to the baking time if going straight from the fridge to oven.
Why is my Baked Mac and Cheese grainy?
Graininess usually occurs when the sauce gets too hot after adding cheese. Always remove from heat before stirring in the cheese to maintain a smooth emulsion.
How do I keep the topping crispy?
Apply the breadcrumb mixture just before baking and avoid covering the dish while it cools. Panko breadcrumbs stay crispier longer than regular breadcrumbs.
Can I freeze Baked Mac and Cheese?
Yes, though texture may change slightly. Freeze unbaked for best results, and thaw in the refrigerator before baking as directed.
Conclusion
This Baked Mac and Cheese recipe delivers creamy comfort with a golden, crispy top that elevates the humble pasta dish into something truly special. With quality cheese, a smooth béchamel sauce, and perfectly cooked pasta, it’s a crowd-pleaser that honors tradition while remaining simple enough for weeknight dinners. The optional seasonings add depth, and the panko topping brings that satisfying crunch we all crave.
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Baked Mac and Cheese Recipe – Best Easy Homemade Version
Ingredients
Instructions
- Cook Pasta: Cook pasta per packet directions minus 1 minute. Drain, toss with butter, and set aside.
- Prepare Topping: Mix topping ingredients and set aside.
- Preheat & Make Roux: Preheat oven to 180°C/350°F. Make roux by melting butter, whisking in flour for 1 minute.
- Prepare Sauce Base: Gradually add milk, whisking until smooth. Add seasonings if using.
- Thicken Sauce: Cook sauce for 5-8 minutes until thickened. Remove from heat, stir in cheeses.
- Assemble Dish: Combine sauce with pasta, transfer to baking dish, and top with breadcrumb mixture.
- Bake and Serve: Bake 25 minutes until golden. Serve immediately.