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!
“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!
These kind of conversations are how many of the recipes land on this site. I’ll be asked for a recipe by a friend or more often nowadays, while out exercising Dozer at the end of the day. While throwing dog toys into the water, I’ll blast out instructions for how to make a Seafood Marinara Pasta or a Chicken Risotto.
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. ❤
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. Firstly, being of Asian background, I have a huge hang up about soggy, overcooked rice. And this snobbery extends to pasta.
So what I do is toss the cooked macaroni in butter so it’s coated lightly, just enough to help stop it from absorbing more liquid as it bakes, resulting in bloated overcooked pasta. I also cool the macaroni down before mixing with the sauce for this same reason (hot pasta absorbs liquid far more easily).
And secondly, 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.
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
MORE MACARONI AND CHEESE
Quick stovetop Mac and Cheese | One Pot Baked Mac and Cheese | Chicken Broccoli Mac and Cheese | Chili Mac
WATCH HOW TO MAKE IT
Baked Mac and Cheese recipe video! Don’t miss the ending when it comes out of the oven….
Recipe VIDEO above. An epic, classic Baked Mac and Cheese! Perfect in every way, this has a glorious cheesy sauce, and a beautiful crunchy, buttery topping. A great one for serving at gatherings because it won't dry out and go stodgy because of the extra step of tossing the macaroni in butter (stops it from bloating) and because it's extra saucy out of the oven.
- 250 g / 8 oz macaroni (elbow pasta)
- 1 tbsp / 15 g unsalted butter (or 2 tsp oil)
- 2/3 cup / 40g panko breadcrumbs (Note 1)
- 2 tbsp / 30 g unsalted butter
- 1/4 tsp salt
- 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
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
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Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
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Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).
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Mix together Topping. Set aside.
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Preheat oven to 180C/350F.
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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.
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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).
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Mix in salt and Seasonings if using.
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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.
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Remove from stove, add cheese and stir - cheese doesn't need to melt.
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Adjust salt to taste.
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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.
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Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
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Serve immediately! I sprinkled mine with a bit of fresh parsley.
1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. It can be found in the Asian section of supermarkets here in Australia. Can sub with normal breadcrumbs.
2. Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture.
The Main Cheese (2 cups) should be a flavoured cheese. My favorites are: cheddar, Monterey Jack, Colby, provolone and Gruyere (I used this in the video). Gruyere is my favourite, you can use any melting cheese.
I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be. However, you can just use more of the Main Cheese.
3. Tossing the cooked pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. You could just make the sauce while the pasta is cooking.
4. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.
5. REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler.
6. Baked Mac and Cheese nutrition per serving (6 BIG servings!).
First published July 2017, post refreshed May 2018 - no changes to recipe.
LIFE OF DOZER
When Dozer went camping: Are we there yet, are we there yet??
OMG I was looking on google for this page and recipe for about 20 minutes. I was freaking out not finding it because this is the best recipe I’ve seen, and it’s been a hit the few times I’ve made it. I’m glad this page is still here. Thank you for sharing this wonderful recipe!
So I just made this terrific looking mAc n cheese but have to take it to someones house today for tomorrow evening. Its too much to expect her to assemble the dish . My question is am i better off taking it wihout baking it ( she can bake it tomo for the first time) or should i bake it and have her warm it up tomorrow evening? Thinking im going to take it unbaked …hoping for the best! Thanks so much this looks like a delicious recipe.
What size baking dish should be used if not using cast iron skillet? Also, can you use almond milk? Thanks.
Hi Nancy! A 9 x 13 will be fine, I haven’t tried with almond milk sorry!
Oh my this recipe is fabulous my first time and I added cauliflower, broccoli and bacon cause I wanted to. The consistency is perfect and we were all so happy with the result thank you will be a keeper for me!
First timer here using the recipe too. Was for a large dinner, so I had to double the ingredients. I was terrified about the idea of doing a bechamel. Last time it stuck to the saute pan, ruining it. But I used a cast iron skillet this time to cook the flour and butter. It didn’t stick!!! Then transferred after incorporating the first 1 cup of milk. Took a bit longer(5-7 minutes longer) for the sauce to thicken due to the extra milk required. Sauce came out fabulous! So did the Mac and Cheese.
However I’m from the South. So i skipped the breadcrumbs, ugh. And sprinked extra shredded cheese on to instead.
Definitely a keeper for me.
Glad to hear you enjoyed this Lee! Thanks for letting me know – N x
I start with a confession/ disclaimer: I will cook this for the first time tonight and some might say that I have no basis on which to rate or comment having not yet tried it. But I do know enough about cooking and eating macaroni and cheese to say that this will be my favorite recipe. The only differences between what I have been preparing for years and this recipe are the mozzarella cheese, and the buttering and cooling of the macaroni. Otherwise it is very similar to what I do so I know that it will be a worthwhile improvement. And by the way, it’s macaroni and cheese, not mac and cheese. Have some respect.
The c buttering and cooling the macaroni tip is definitely a keeper for me. After making baked Mac & cheese for years, I’ve never bothered to cool it or add butter. Always ended up with over cooked, gummy pasta. Not this time.
Aww it’s Mac and Cheese when you’re good mates!!😂
Absolutely delicious recipe, used gruyere, as recommended, for main cheese and a vintage Irish cheddar. Thank you!
That’s SO GREAT to hear Oonagh! I’m so glad you enjoyed this, thank you for letting me know! N xx
The recipe s calls for an 8 oz. box of elbow macaroni, is that correct or should it be 16 oz. box of macaroni? Thank you!
Delicious! I added sautéed pepper, onion and ground mild Italian sausage to make Sausage and Peppers Mac and Cheese (inspire by an episode of Cooke versus Cons lol) and it was amazing! I used this recipe for the Mac and cheese base and it was just perfect. I also used pre shredded cheese (I had already bought the cheese before I noticed the caveat) and the texture of the sauce was lucious and creamy.
I did it! It is amazing! Probably would be even more amazing if I used different cheeses! It’s a win from this momma, thank you!
Making this for lunch right now! I have a super picky 2 year old so I am PRAYING this will join my bag of tricks to get him to eat! I will let you know I am super excited to try this one out, I am over the junky box kind!
OMG….most homemade Mac n cheese dishes I have had and made fall flat on flavor and dry out. This is by far the best Mac n cheese I’ve ever eaten! Followed the recipe to the tee And it did not disappoint. I used a combo of Gruyere and sharp cheddar along with the mozzarella. It was super tasty and super creamy. Thanks for Sharing!
So glad you enjoyed it Liz! Thank you for letting me know 🙂 N x
Very good
That’s great to hear Duoc! Thanks so much for letting me know! N x
My son’s favorite! Every recipe of yours is delicious!
I’m so glad he loves this Lisa!!! Tell him he has good taste – I’m kinda obsessed with this! 😂
Loved the tip on buttering and cooling the macaroni. I’ve tried unsuccessfully to make macaroni and cheese for 15+ yrs, and it always came out overcooked and gummy. Not this time. Definitely a winner for me.
Glad to hear you enjoyed this Shauna! Thanks for letting me know – N x
Delicious. Made for a family gathering and it was well received. As a side, the recipe offers more servings like 8-10. I took your suggestion to make and serve it promptly to heart. Unfortunately, it took me longer to prepare it, so I changed the oven temp to 375 to speed up the cooking. I did have one BIG surprise: the sauce overflowed in the oven! Since I haven’t seen any other commenter with this problem, do you think it was due to the higher oven temperature, OR did I use too small a pan? The recipe mentions a 9″ cast iron skillet and I used my 10″ cast iron skillet. Thanks for another great recipe!
Hi Maret! I am thinking the high temp got the sauce bubbling a bit too much so it overflowed 🙂 Glad you enjoyed it though!! N xx