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’m making it now. Do I melt the butter to mix it with the panko breadcrumbs for the topping?
Yes, you sure do! I hope you loved it!
Hi Nagi, you can also add nice tinned Salmon to this recipe. And, this recipe is very, very Australian, it is and English recipe and is basically Australian although it may have originated in England but Aussies have taken it on as their own, just as Aussie as Sausage Rolls!!!! Best Regards, Tricia
Sounds like a great idea Patricia!
Made it tonight and was delicious, gave some extras to my neighbour who said it was the best Mac n cheese he’d ever had. The butter on cooked down Mac is a great idea, I added bacon, red capsicum and sautéed onion. Thank you Nagi 😋
Sounds Great Lee!
Love this recipe! It’s so delicious and easy! Thank you for sharing
You’re so welcome Alyssa!
Made this tonight and it was delicious, especially liked the topping, this a keeper 😋
Wahoo! Thanks so much Karen!
Awesome Mac & Cheese recipe! I used an 8 on block of Colby jack and a 10 oz block of Queso Fresco and it was crazy good. The QF made it really creamy, not stringy like mozz and had a really rich flavor.
Best Mac & Cheese EVER! I doubled the recipe so it would feed 5 for a lazy Sunday lunch. It was so rich, so cheesy and just so good! I did use the seasonings and I think this just added another dimension to the flavour. Thanks for another great recipe!
I’m so glad it was a hit Kylie!!
HI! So, if I am to freeze the leftovers until needed, what would be the best way to reheat? Oven and same as before?
Hi Amanda, microwave to reheat then place some more cheese on top and place under the broiler/grill – N x
I was wondering if there is a reason to use unsalted butter with 1/4 t salt for the topping rather than just using salted butter for the topping? Does this make a difference in some way?
Hi JH, I always use unsalted butter, that way I can control the amount of salt I put it later ❤️
I made this for dinner last night. This is the best mac and cheese i have ever had!
WOah what a great compliment, thank you!
Thankyou for another lovely recipe. I made it for my granddaughter last night and she loved it. She loves Dozer as well
Aww how cute! Thanks for letting me know it was a hit Noelene – N x
Can I replace the milk with dairy free milk such as coconut milk or almond milk? If so which one is better?
Hi Baylee, I would think dairy free would work fine or almond milk (coconut milk would change the taste of this too much) – N x
The best baked mac & cheese! I quadrupled your recipe & refrigerated everything separately overnight until I needed to bake it for Easter brunch! My family was fighting over who got to take the leftovers home, it really was that good! I even saved a bit for lunch today & it was still creamy & delicious in the microwave reheated. Hands down, the best mac & cheese ever…thank you!!!
Wahoo!! That’s so great to hear Jacqui!
OMG! This is amazing! Hands down. Even my “orange brand Mac & cheese” kid LOVED this! New fav. Thank you.
Woah that’s great, I’m so happy it was a hit Lori!
These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing!
You’re so welcome Maria!
Hi! I am going to make this for my very picky inlays for easter. What size baking dish is suitable???
I used an 8 x 8 baking dish that says 2 quarts on the bottom and the recipe filled it just right. This was so delicious. Thanks Nagi also for the great directions to ensure success!
This recipe is a favorite! I have only made when serving at my home. My sister asked me to bring to Easter Dinner- she lives about an hour away. Would it be OK to assemble at home and bake at her house? Or should I make all components and assemble and bake at her house?
Hi Katie! I have the “make ahead” instructions in the recipe notes ❤️
Thanks for the recipe! It is super easy and very and tasty.
Thanks so much for the feedback Anastasia!
I made this Mac-N-Cheese for the first time and hadn’t even finished the first serve before I decided to cook it again. DEE-licious
Awesome, thanks for letting me know Ben!