The ultimate classic Baked Mac and Cheese, with an insane cheesy sauce and topped with an irresistible golden, buttery breadcrumb topping.
Prepare yourself for the heart-stopping moment in the recipe video when I pull this bubbling beauty out of the oven…..and the stretchy cheese shot!
Baked Mac and Cheese
“Mac and Cheese should always have a crunchy top!” she declared, as explanation for why she wouldn’t be trying my Stove-Top Mac and Cheese.
I grinned, and retorted “Geez, you can never please everyone!!!” Then promised that I’d share a crunchy topped Mac and Cheese as soon as an “acceptable” period of time had passed.
And so to the lady who declared that Mac and Cheese must always have a crunchy top – here is my Baked Macaroni and Cheese, with plenty of crunchy topping!!!
Mac and Cheese: The ultimate comfort food!
I don’t want to be morbid, but if I had to choose a Last Meal, this Baked Mac and Cheese may possibly be it. I know, I know, it’s not very Japanese or Aussie of me to say that. I should probably say sushi or sausage rolls or roast lamb.
Put me in a room with Mac and Cheese, and neither of us stand a chance. Said Mac and Cheese would be ravaged.
And of all the Mac and Cheeses in the world, this is my very favourite.
About this Macaroni and Cheese
This is not an insanely fully loaded Mac and Cheese. I know you’ll see some with many types of cheeses and made really rich with cream. Topped with bacon, with lobster and crab.
This is not one of those versions. But if you want a buttery, cheesy, creamy Macaroni and Cheese with perfectly cooked macaroni, plenty of sauce and a crunchy buttery top, this is a Mac and Cheese for you. ❤
My GOLD Tips for a really good Mac and Cheese
- Freshly grated cheese – don’t use pre shredded. They have anti caking agents that can make the sauce grainy;
- No bloated overcooked pasta – Cool macaroni slightly and lightly coat in butter. This stops the macaroni from absorbing more liquid while baking, resulting in bloated overcooked pasta (hot pasta absorbs liquid faster, butter creates thin film of protection);
- Stir constantly once you add the milk to ensure your sauce is silky smooth;
- Plenty of sauce – Because I like my Mac and Cheese saucy, not dried up so you can cut it like cake!
- Can you make Mac and Cheese ahead of time? Most recipes are not suitable for making ahead, but this recipe is! The best way is to cool pasta then toss with sauce and adding breadcrumb topping. Cool, refrigerate or freeze then bake on the day of.
- How long can Mac and Cheese stay in the fridge? This Macaroni and Cheese recipe is good for 3 to 5 days in the fridge. Most will not keep well because there’s not enough sauce so it gets absorbed by the pasta and you’re left with dry, sauceless pasta.
- Can you freeze Mac and Cheese? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per the recipe.
- What else can I put in Mac and Cheese? This recipe is great as it is, but there’s tons of add-in options. Add shredded chicken, sautéed onion and bell peppers/capsicum, bacon, hot sauce (for heat!), dried herbs of choice
Why you need this Mac and Cheese in your life
There are a couple of things in this recipe that are a bit different to other Macaroni and Cheese recipes.
- No bloated, overcooked pasta – being of Asian background, I have a huge hang up about soggy, overcooked rice. And this snobbery extends to pasta. So I cool the macaroni slightly (hot pasta absorbs liquid far more easily) and lightly coat the macaroni in butter. This prevents the macaroni from absorbing more liquid as it bakes, resulting in bloated overcooked pasta.
- More sauce – I am pretty sure the amount of sauce I make is more than most recipes. Simply because I don’t like Mac and Cheese where there’s basically no sauce left once it comes out of the oven. You know when it’s so dry, it can be cut like cake?
I need that cheesy sauce. If I’m going to blow my calorie count with this Baked Mac and Cheese, give me cheesy sauce worth blowing it on!
– Nagi xx
THE MAC & CHEESE COLLECTION
- Baked Mac and Cheese – this recipe, huge reader favourite!
- Chili Mac
- Shrimp Mac and Cheese – outrageously delicious!
- Stovetop Mac and Cheese – one pot, 20 minutes
- Chicken and Broccoli Mac & Cheese
MORE FAMILY FAVOURITES
- Beef Stroganoff
- Meatloaf – a family favourite forever and ever!
- Spaghetti Bolognese
- Beef Pot Roast
- Ultra Tender Roast Pork with Crispy Crackling
Baked Mac and Cheese recipe
Watch how to make it
Baked Mac and Cheese recipe video! Don’t miss the ending when it comes out of the oven….
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Baked Mac and Cheese
Ingredients
Macaroni:
- 250 g / 8 oz macaroni (elbow pasta)
- 1 tbsp / 15 g unsalted butter (or 2 tsp oil)
Topping:
- 2/3 cup / 40g panko breadcrumbs (Note 1)
- 2 tbsp / 30 g unsalted butter
- 1/4 tsp salt
Sauce:
- 60 g / 4 tbsp unsalted butter
- 1/3 cup / 50g flour , plain / all purpose
- 3 cups / 750 ml milk , warmed (low or full fat)
- 2 cups / 200g shredded cheese (favourite is gruyere, next is cheddar and Colby) (Note 2)
- 1 cup / 100g shredded mozzarella cheese , or more other cheese of choice (Note 2)
- 3/4 tsp salt
Seasonings (optional):
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
Instructions
Pasta:
- Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).
Topping:
- Mix together Topping. Set aside.
Sauce (video is helpful):
- Preheat oven to 180C/350F.
- In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
- Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
- Mix in salt and Seasonings if using.
- Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
- Remove from stove, add cheese and stir - cheese doesn't need to melt.
- Adjust salt to taste.
Assembling:
- Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish. Sprinkle with breadcrumb topping.
- Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
- Serve immediately! I sprinkled mine with a bit of fresh parsley.
Recipe Notes:
Nutrition Information:
Life of Dozer
When Dozer went camping: Are we there yet, are we there yet??
I am really elated with your recipes. They are all good.
Great recipe!!! I made this for a family bbq, and I received so many compliments! This was to my surprise because mac n cheese is a staple at all of our family events but doesn’t receive much attention as it is usually taken for granted. I did end up using a bit of heavy cream in place of the milk, i added a little chicken bouillon to the roux, and used gouda, gruyere and cheddar as my cheeses.
Sounds great Mariah!!
Hi Nagi, I love your recipe’s! I’ve made this before (YUM) but was thinking of adding a cauliflower as some hidden veg for the kids…. Would you at boil the cauli? OR add it raw and hope it cooked in the sauce? Thank you!
Hi Amy! Funny you mention that, I was going to share a low(er) carb Mac and Cheese!! Cook the cauliflower before mixing into the sauce, it won’t cook in the oven time in this recipe 🙂 N x
I made this for my family and everyone loved it. The topping was so nice and crunchy, a great contrast to the creaminess of the noodles underneath. I did add the dried mustard powder and the onion powder, to give it a little zing. I will say this is quite a large recipe and makes a huge cast iron skillet. Next time, I will cut the recipe in half, as the leftovers aren’t quite as tasty. But overall, a delicious mac n cheese.
I used cheddar, Swiss and half a wheel of Brie left over from a party. Leftover Mac n cheese made crazy good grill cheese, bacon and Mac sandwiches the next day on sourdough bread OMG
A classic! I like to add a finely sliced onion to the macaroni when boiling it, and the just sieve it as normal – it adds a delicious sweetness to the dish.
This looks wonderful. Can I double it and bake in a 13×9 pan? Same cooking time.
Sure can Michelle!
This mac and cheese is the best. I used about 1.5 cups of mozzarella and 1.5 cups of Italian blend and added some hungarian peppers and garlic salt and it was amazing!!!
Best baked mac and cheese ive ever had!
Wahoo, that’s great to hear!!!
I made this truly bulletproof roasted chicken in my crockpot today and started it early as I wanted to let it cook on low for a long time.. Somehow it got set to HIGH and cooked that way for at least 5 hours before I noticed! I figured it was probably ruined but cooked it on low for additional 2 hours. Browned it in my oven and it was absolutely wonderful meat didn’t quite fall off the bone but very close.
I’m so glad it worked out for you Mike!! – N x
Can I cook this on a BBQ or on an a campfire?
I haven’t tried to be honest Anna!
So, so good. I used mozzarella, colby jack, and little a muenster (what I had on hand). Used garlic powder and onion powder, but omitted the mustard powder.
Sounds like a winner Nicole, I’m so happy you enjoyed it!
I made this with a few changes. I used 3 cups (dry) medium shells. I also substituted 1 cup of heavy cream for 1 of the cups of milk called for. It turned out perfectly! Next time I’m going to add 1lb of finely chopped bacon to the sauce. TY for this recipe. Three words: Yum Yum and YUM! Can’t wait to try more of your recipies.
Sounds amazing!!
Hi! Wondering if I can substitute with gluten free noodles and if so the timing for it please 😁
Hi Felicia, I haven’t tried to be honest sorry so am unsure of the timing – N x
Greetinga from singapore!!! I made this for my husband last night and he couldnt stop raving about it. Told me he was kidda sad its all gone and i need to make it again for him! Thanks for the awesome recipe!
Thats great Regina!
My husband made this last night and hasn’t stop saying it’s the best mac ‘n cheese he’s ever tasted – and he’s not even a pasta lover! I have to agree with him. It was delish. 😀
That’s great!!
Hi Nagi! I love your recipes! Can I sub the mustard powder for actual mustard, or can I simply leave it out? I don’t have any and I don’t think I’ll find it my local supermarket… (I’m in Portugal) 🙂 Thanks in advance!
Hi Marta, just leave it out!
Huge hit at our house! I use orecchiette pasta instead of elbows, more topping, and about 8 different small hunks of cheese. Thank you so much for posting this awesome recipe and the extra tips to make it great!
Woah that sounds decadent Christine!