Baked Mac and Cheese
Baked Mac and Cheese is a classic comfort food favorite that's creamy, cheesy, and perfectly golden on top. It's made with tender macaroni noodles smothered in a rich cheese sauce…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Baked Mac and Cheese is a classic comfort food favorite that’s creamy, cheesy, and perfectly golden on top. It’s made with tender macaroni noodles smothered in a rich cheese sauce and finished with a crispy, buttery breadcrumb topping that adds just the right crunch.
I love making baked mac and cheese because it’s one of those dishes that feels like a big warm hug on a plate. It’s super simple to toss together, and I always enjoy mixing different cheeses to get that perfect melty, gooey texture. Plus, it’s a great way to get everyone around the table smiling and digging in!
My favorite way to serve baked mac and cheese is straight from the oven, when it’s bubbling and the top is crispy but the inside is still smooth and creamy. It pairs so well with a fresh green salad or some steamed veggies to balance out all the cheesy goodness. This recipe always brings back happy memories of cozy family dinners and lazy weekend lunches.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well. If unavailable, try shells or cavatappi for a fun twist. Just avoid shapes that are too thin or small.
Cheeses: Sharp cheddar gives that iconic flavor and good melt. Mozzarella adds stretchiness and creaminess, while Parmesan contributes a salty tang. If you want, swap mozzarella for Monterey Jack or Gouda. For a sharper bite, add a little Gruyère.
Milk & Butter: Whole milk and butter make the sauce rich and creamy. Use 2% if you want a lighter version, but avoid skim milk as it can make the sauce thin.
Breadcrumb Topping: This is optional but adds a wonderful crunch. Use panko for extra crispiness. If gluten-free, crushed cornflakes or gluten-free breadcrumbs work well.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The cheese sauce is the heart of baked mac and cheese, so getting it right is key. Here’s what helps:
- Start with a roux: Melt butter, whisk in flour, and cook gently for a couple of minutes. This cooks out raw flour taste and thickens the sauce.
- Add milk slowly: Pour in a little at a time while whisking constantly. This stops lumps from forming and ensures a smooth sauce.
- Cook until thick: Keep stirring over medium heat until the sauce bubbles and coats the back of a spoon.
- Remove from heat before adding cheese: If the sauce is too hot, cheese can turn grainy. Stir in cheese gradually off the heat for a melting, velvety texture.
Patience during these steps makes your cheese sauce perfectly creamy and smooth every time.
Equipment You’ll Need
- Large pot – for boiling the macaroni; I like one with a strainer lid to drain easily.
- Medium saucepan – perfect size for making the cheese sauce without splashing.
- Whisk – helps keep the cheese sauce smooth and lump-free when mixing milk and flour.
- 9×13-inch baking dish – spacious enough for the mac and cheese to bake evenly and brown nicely.
- Spoon or spatula – for mixing the pasta with the cheese sauce and spreading it in the dish.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty twist that pairs great with cheddar.
- Stir in steamed broccoli or roasted cauliflower to sneak in some veggies and add texture.
- Use pepper jack cheese for a mild spicy kick that livens up the classic flavor.
- Mix in cooked shredded chicken or ham to turn it into a heartier meal.
How to Make Baked Mac and Cheese?
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 3 cups whole milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese (or another mild melting cheese)
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (for topping, optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, 10 minutes to cook the pasta and make the cheese sauce, plus 25-30 minutes baking. In total, plan for roughly 45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Pasta and Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish lightly with butter or cooking spray. Meanwhile, cook the elbow macaroni in salted boiling water just until al dente, then drain and set aside.
2. Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste but does not brown. Slowly whisk in the milk and keep stirring until the sauce thickens and bubbles, about 5-7 minutes. Remove from heat, then stir in salt, pepper, paprika if using, and the shredded cheddar, mozzarella, and Parmesan cheeses until smooth and creamy.
3. Assemble and Bake:
Mix the drained macaroni into the cheese sauce until fully coated. Pour this mixture evenly into the prepared baking dish. If you want a crunchy topping, mix the breadcrumbs with the melted butter and sprinkle them evenly over the top. Bake for 25-30 minutes until bubbling and golden brown on top. Let it rest 5 minutes before serving to thicken slightly and make it easier to serve.
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is traditional, you can use shells, cavatappi, or penne. Just make sure to cook them al dente so they hold up well during baking.
Can I Make Baked Mac and Cheese Ahead of Time?
Yes! You can assemble the dish and refrigerate it for up to 24 hours before baking. When ready, bake it for an additional 5-10 minutes if chilled, until bubbly and golden.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if it seems dry.
Can I Skip the Breadcrumb Topping?
Definitely! The breadcrumb topping adds crunch, but the mac and cheese is delicious creamy on its own. You can also try crushed crackers or omit the topping entirely for a softer finish.