Go Back
A creamy and delicious Baked Mac and Cheese is shown as the featured image.

Best Baked Mac and Cheese

This baked mac and cheese recipe delivers a creamy, comforting explosion of flavor with perfectly cooked pasta and a golden, bubbly cheese topping. It's easy to make, make-ahead friendly, and sure to impress even the pickiest eaters, making it the only mac and cheese recipe you'll ever need.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 cups shredded cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Equipment

  • Large pot
  • Colander
  • Large saucepan
  • Whisk
  • 9x13 inch baking dish
  • Small bowl
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Cook the macaroni according to package directions, but cook it a minute or two less than the recommended time. Drain the pasta and set aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
  5. Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps before adding more.
  6. Continue whisking until the sauce thickens and coats the back of a spoon (about 5-7 minutes).
  7. Remove the saucepan from the heat and stir in the salt, pepper, and nutmeg.
  8. Add the cheddar cheese and Gruyere cheese, a handful at a time, stirring until completely melted and smooth.
  9. Add the cooked pasta to the cheese sauce and stir to coat evenly.
  10. Pour the mac and cheese into the prepared baking dish.
  11. In a small bowl, combine the panko breadcrumbs and melted butter.
  12. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  13. Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly.
  14. Let it cool for a few minutes before serving.

Notes

Don't overcook the pasta. Use high-quality cheese and shred it yourself. Adjust the seasoning to your liking. Experiment with different cheese combinations like Fontina, Gouda, Havarti, and Pepper Jack. Add a pinch of cayenne pepper or a dash of hot sauce for some heat. For an extra-crispy topping, broil the mac and cheese for the last 1-2 minutes of baking, watching carefully to prevent burning. Assemble ahead of time and refrigerate for up to 24 hours, adding 10-15 minutes to the baking time. Store leftovers in the refrigerator for up to 3-4 days. Try bacon, lobster, roasted vegetables, or jalapeño popper variations.