If there’s one comfort food that never fails to bring a smile to every face at the table, it’s The BEST Homemade Baked Mac and Cheese. Creamy, cheesy, and crowned with a golden, buttery crumb topping, this recipe transforms humble pantry staples into a bubbling masterpiece. With its rich sauce, trio of cheeses, and irresistible crunch, this is the mac and cheese you’ll crave time and again—whether for a cozy weeknight dinner, a potluck, or a holiday feast.
Ingredients You’ll Need
What makes The BEST Homemade Baked Mac and Cheese stand out is how each simple ingredient plays a key role in the dish’s flavor, texture, and color. These are no-fuss basics, but together, they create pure magic.
- Elbow macaroni (1 pound): The traditional pasta shape allows every nook and cranny to soak up that luscious cheese sauce.
- Unsalted butter (6 tablespoons): Adds rich flavor and is the essential base for your creamy roux.
- All-purpose flour (1/4 cup): Helps thicken the sauce to just the right consistency for clinging to every bite of pasta.
- Whole milk (3 1/2 cups): Gives the sauce its classic creamy texture and subtle sweetness.
- Heavy cream (1 cup): For that extra dose of decadence and silkiness in every forkful.
- Salt (1 teaspoon): Enhances every cheesy, savory note in the dish.
- Black pepper (1/2 teaspoon): Adds a gentle warmth that balances all the richness.
- Garlic powder (1/2 teaspoon): Brings a touch of aromatic depth without overpowering the cheese.
- Mustard powder (1/2 teaspoon): Unlocks the sharpness in the cheddar and brings brightness to the sauce.
- Shredded sharp cheddar cheese (4 cups): The star of the show—sharp cheddar gives the sauce its bold color and classic taste.
- Shredded mozzarella cheese (2 cups): Melts beautifully for that signature stretchy cheese pull.
- Grated Parmesan cheese (1/2 cup): Adds a savory, nutty kick that takes your mac and cheese to the next level.
- Panko breadcrumbs (1 cup): These Japanese-style breadcrumbs crisp up perfectly for a crunchy topping.
- Melted butter (2 tablespoons): Tossed with the panko, it ensures every bite of the topping is golden and flavorful.
- Chopped parsley (optional): A fresh, colorful finish that makes the dish pop on any table.
How to Make The BEST Homemade Baked Mac and Cheese
Step 1: Cook the Macaroni
Start by bringing a large pot of salted water to a boil and cook your elbow macaroni until it’s just al dente—remember, the pasta will finish cooking in the oven. Drain it well and set it aside; this prevents your finished dish from being too soft or mushy.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan, melt the butter over medium heat and whisk in the flour to create a smooth roux. Let it cook for a minute or two while stirring; this step is key for removing any raw flour taste and building a silky base. Gradually pour in the milk and cream, whisking constantly until the mixture is smooth. Add the salt, pepper, garlic powder, and mustard powder, then cook the sauce, stirring often, until it thickens—this is where patience pays off!
Step 3: Add the Cheese
With the sauce off the heat, stir in 3 cups of cheddar, 1 cup of mozzarella, and all the Parmesan. The cheeses will melt into the sauce, turning it into an irresistibly creamy, flavorful blanket for your macaroni. This trio of cheeses is what sets The BEST Homemade Baked Mac and Cheese apart from the rest.
Step 4: Combine Pasta and Cheese Sauce
Pour the drained macaroni into the cheesy sauce and stir until every piece is evenly coated. This is the moment you’ll want to sneak a taste—go ahead, it’s impossible to resist! Once mixed, transfer everything into a greased 9×13-inch baking dish.
Step 5: Build the Cheesy Topping
Sprinkle the remaining cheddar and mozzarella evenly over the top of the macaroni mixture. In a small bowl, toss the panko breadcrumbs with the melted butter until every crumb glistens. Scatter this buttery mixture over the cheese layer for that signature golden crunch you’ll love in every bite.
Step 6: Bake Until Golden and Bubbly
Slide your baking dish into a 350°F oven and bake for 25 to 30 minutes. The cheese will melt, the edges will bubble, and the topping will turn beautifully golden brown. Let the dish rest for five minutes before serving so every scoop holds together perfectly.
How to Serve The BEST Homemade Baked Mac and Cheese
Garnishes
For a fresh burst of color and flavor, sprinkle chopped parsley over the top just before serving. If you want to amp up the comfort, try a dusting of smoked paprika or a few cracks of black pepper. The little touches make The BEST Homemade Baked Mac and Cheese look and taste even more special.
Side Dishes
This dish is hearty enough to stand alone, but it also pairs beautifully with crisp green salads, roasted vegetables, or tangy coleslaw. For a true comfort food feast, serve it alongside fried chicken or a platter of oven-roasted sausages.
Creative Ways to Present
If you’re looking to impress, bake the mac and cheese in individual ramekins for a personalized touch. Or, scoop it into mini muffin tins for a party-friendly finger food. The BEST Homemade Baked Mac and Cheese is also fantastic served in a cast iron skillet for a rustic, family-style presentation.
Make Ahead and Storage
Storing Leftovers
Leftover mac and cheese keeps well in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making every leftover bite just as satisfying as the first.
Freezing
To freeze, let the baked mac and cheese cool completely, then wrap tightly in plastic wrap and foil. It’ll keep in the freezer for up to 2 months. For best results, freeze before baking and add the panko topping just before reheating.
Reheating
To reheat, bake leftovers at 350°F until hot and bubbly. If you’re short on time, use the microwave, but for the ultimate crispy topping, a few minutes in the oven or air fryer works wonders. Add a splash of milk if needed to restore creaminess.
FAQs
Can I use different types of cheese in The BEST Homemade Baked Mac and Cheese?
Absolutely! While cheddar, mozzarella, and Parmesan create a classic flavor and texture, you can swap in Gruyère, Monterey Jack, or even a bit of smoked Gouda for a fun twist. Just be sure to keep at least one sharp cheese in the mix for that signature tang.
Can I make The BEST Homemade Baked Mac and Cheese gluten-free?
Yes! Use your favorite gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend. Panko breadcrumbs can also be found in gluten-free versions at most grocery stores.
How can I add extra flavor to this recipe?
Try mixing in crumbled bacon, sautéed onions, a pinch of cayenne, or even a handful of chopped roasted red peppers. These additions layer in even more personality while keeping the creamy, cheesy base front and center.
Can I prepare The BEST Homemade Baked Mac and Cheese ahead of time?
Definitely! Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. When ready to serve, add the panko topping and bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.
Why does freshly shredded cheese work better in baked mac and cheese?
Pre-shredded cheeses are often coated with anti-caking agents that can prevent smooth melting. Shredding your own cheese ensures maximum creaminess and the gooey, stretchy texture that makes The BEST Homemade Baked Mac and Cheese so irresistible.
Final Thoughts
If you’re searching for a dish that guarantees happy faces and empty plates, give The BEST Homemade Baked Mac and Cheese a try. It’s the ultimate cozy classic, packed with flavor and made to share. You might even find yourself making it for every special occasion—or just because you’re craving something truly delicious!
Print
The BEST Homemade Baked Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade baked mac and cheese recipe delivers a rich, creamy, and cheesy comfort food classic. Made with a blend of sharp cheddar, mozzarella, and Parmesan cheeses combined with a creamy béchamel sauce and topped with a crispy panko breadcrumb crust, it’s the ultimate crowd-pleaser perfect for family dinners or special gatherings.
Ingredients
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and cook pasta: Preheat your oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water until al dente, following package instructions. Drain thoroughly and set aside.
- Make the roux and béchamel: In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in whole milk and heavy cream until the mixture is smooth.
- Season and thicken the sauce: Add salt, black pepper, garlic powder, and mustard powder to the sauce. Continue cooking while stirring frequently until the sauce thickens, about 5 to 7 minutes.
- Add cheese to sauce: Remove the saucepan from heat and stir in 3 cups of shredded cheddar, 1 cup shredded mozzarella, and all the grated Parmesan cheese until fully melted and smooth.
- Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and mix thoroughly until the pasta is completely coated.
- Assemble in baking dish: Pour the mac and cheese mixture into a greased 9×13-inch (23×33 cm) baking dish. Evenly sprinkle the remaining 1 cup shredded cheddar and 1 cup mozzarella cheese over the top.
- Prepare and add breadcrumb topping: In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter until combined. Sprinkle the breadcrumb mixture evenly over the cheese layer on top.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Rest and serve: Remove from the oven and let the baked mac and cheese rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For extra flavor, consider adding crumbled bacon, sautéed onions, or a pinch of cayenne pepper.
- Use freshly shredded cheese rather than pre-shredded for superior melt and texture.
- Leftovers reheat best in the oven or air fryer to retain crispness of the breadcrumb topping.
Nutrition
- Serving Size: 1 cup
- Calories: 610
- Sugar: 5g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
