The ultimate classic Baked Mac and Cheese, with an insane cheesy sauce and topped with an irresistible golden, buttery breadcrumb topping. This is the Macaroni Cheese recipe of your dreams!!
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
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 Aussie or Japanese of me to say that. I should probably say sushi or sausage rolls or roast lamb.
Put me in a room with Macaroni 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. ❤
What goes in Baked Mac and Cheese
Here’s what you need. Cheese. Butter. Pasta.
All the essential food groups covered!😂
How to make Baked Mac and Cheese
It’s a straightforward recipe, starting with a basic butter-flour roux that is used to thicken milk to make the cheese sauce. For first timers, I think the short video below will help give you the confidence that you’ve got this!
Ultimate Mac and Cheese – my GOLD tips
- 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) and less sauce;
- 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 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.
- Freezing? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per the recipe.
- Add ins? 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
What to serve with Baked Mac and Cheese
Mac and Cheese is worthy of serving as a meal in its own right, served with just a fresh green salad or simple vegetable side. Nothing heavy because Macaroni Cheese is so rich as it is!
As a side dish, it will compliment virtually any non-Asian main dish. From simple Baked Pork Chops to Steak, a Roast Chicken to Crispy Garlic Chicken Thighs, the only things I probably would not serve with Mac and Cheese would be very light summery mains such as a Tuna Tartare – just a little too much contrast.
And of course, festive gatherings! Thanksgiving, Christmas, Easter – alongside a grand Roast Turkey or your Herb & Garlic Butter Slathered Turkey Breast, the juicy Roast Pork with impossibly Crispy Crackling or your Prime Rib that’s so perfectly blushing pink all the way through, it makes you want to weep.
Holidays would not be the same without this Mac and Cheese!! – Nagi xx
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:
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp / 15g unsalted butter (or 2 tsp oil)
Topping:
- 2/3 cup (40g) panko breadcrumbs (Note 1)
- 2 tbsp (30g) unsalted butter
- 1/4 tsp salt
Sauce:
- 4 tbsp (60g) 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
- 1/2 tsp onion powder
- 1/2 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 180°C/350°F.
- 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:
- Main Cheese (2 cups) - my favourite is gruyere (used in video), for flavour and melting quality. Can use any flavoured melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. (Australia/NZ: Tasty cheese works & super tasty but sauce is not quite as smooth);
- 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.
- 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.
Nutrition Information:
Recipe first published July 2017. Updated a few times since then with better photos, addition of recipe video. No changes to recipe – readers would never forgive me!!
The RecipeTin Eats MAC & CHEESE COLLECTION
- Baked Mac and Cheese – this recipe, huge reader favourite!
- Stovetop Mac and Cheese – one pot, 20 minutes
- Chili Mac
- Shrimp Mac and Cheese – outrageously delicious!
- Chicken and Broccoli Mac & Cheese
Life of Dozer
When Dozer went camping: Are we there yet, are we there yet??
Literally just made this mac my family loved it easy to make. I wasn’t sure about it being enough macaroni noodles, but 2 cups was the perfect amount in ratio to the sauce. Thank you so much for this recipe it will be my new go to for mac n cheese.
Yesssss! That’s great to hear Marie!
Just made this recipe. I’m a big fan of a saucy Mac and cheese and this one ticks all the boxes. We live in Paris and recently went to a cheese festival and had loads of odds and ends of cheese – mix of English cheddar, Beaufort, Cantal, Comte, Munster – added the Mozzarella for the stretch and topped with a mix of breadcrumbs and parmesan. OMG. HEAVEN!!!
YESSSS! Perfect Rebekah!
Easy to make very delicious will use often!
Thanks for the feedback Alice ❤️
This is amazing and I genuinely want to have this for dinner every night for the rest of my life (my sister shares this opinion).
Woah that’s commitment! 😂
This is by far THE BEST Mac and cheese recipe in the entire world!!! Hubby makes this regularly with roast pork (and fracking of course!) and broccolini. Ahhhhhhmazing!!!
Crackling!! Stupid fracking autocorrect 🤣
😂 Love it!
Hi there,
Just thought I should let you know that since the chili recipe
I am having to go to your website to download recipes – they were arriving by email from you prior to this – I am not very tec savvy so don,t understand why they are not arriving in my email box -(I have updated my preferences) so can you please check at your end as I am afraid I will miss one of your brilliant recipes if I happen to be away
Love your website,recipes and of course Dozer!!!!!
Sounds like they. may be hitting your junk e-mail Glynis!
I did end up finding the measurements to your wonderful rec. Thank you.
Just tried this–it’s delish! And, when all the cheese sauce is added, 250 g of pasta would probably feed 6 not-too-hungry people (though I added an extra 75 g, which worked out just fine). (PS. Thanks for providing metric as well as imperial measures!)
I have to admit I, too, question whether 250 g of pasta would feed 6 people. (It works out to two cups.)
Hello! I plan on making this for 8 adults this weekend but I am a bit confused on the amount of dry elbow pasta to use. In the recipe it says 8oz/1 cup pasta, for 6 large servings, is this accurate? For some reason in my mind it doesn’t seem like enough. Any tips are appreciated. Thanks!
Hi Sara – the recipe says 250g/8oz (not one cup – this equals more than one cup of pasta) – N x
I would like to double and/or triple this recipe for a crowd. I know it looks obvious to just double or triple the ingredients but that is not always the case.
Suggestions?
So delicious! I took this to a housewarming potluck this evening and received so many compliments! I keep coming back to your recipes because they never fail – each one I’ve tried is so good!! Thank you for sharing your magic!
That’s so great to hear Molly!
Omg so buttery I dribbled butter down my chin 😋
😂 I love it!
best m&c!
used asiago and old cheddar, added crushed garlic clove, Italian parsley and chopped up chunks of cheese that didn’t grate in food processor to panko and then a bit of grated cheese to outside border before baking.