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
Life of Dozer
When Dozer went camping: Are we there yet, are we there yet??
Hi there! I was just wondering if I could substitute the milk with almond milk instead? 🙂
Hi Sarah, I don’t see why not!
This was an absolute hit with the family! My 2 daughters are picky eaters so mac n cheese is a staple dish in our household. The girls absolutely loved this so it will definitely become a routine meal for lazy days! I used double smoked cheddar and good old mozzarella and added the seasonings as well. By far THE best mac and cheese recipe I’ve ever tried! Thanks for sharing this!
That’s awesome Justin, I’m so glad it was a hit!
How big of a baking pan do I use?
Hi! I was wondering if this recipe is based on a fan forced oven? if not, what temperature should i be baking with? thanks!
I just made your Baked Macaroni & Cheese. I was so delicious!!!
I did use different kinds of cheeses cause I ended up using what I had in the house. I used
1 1/2 cups freshly shredded Colby/Jack and 1 1/2 cups of Kraft Triple Cheddar Cheese. I used the seasonings in your recipe which
Enhanced the flavor beautifully!!!
What a great combo! I never thought of adding mustard powder, you’re a genius!
Also, i only had, Italian Panko breadcrumbs which tasted a little funky so I added 1/8 cup of grated Parmesean cheese to the breadcrumbs and that helped. I think plain would have been much better! But all in all it came out great!
Thanks for the delicious recipe!!
Next time I will be sure to try it with the exact same ingredients
!! 😉
I’m so chuffed you liked it Celeste, your cheese combo sounds EPIC!!
Hi! I first need to say my family loves your recipes! I’ve made at least a dozen of them and all have turned out wonderful!
Question about the Mac n cheese; it calls for only 8oz elbow pasta but says it makes 6-8 servings. Is that correct? Seems like you’d need more pasta for that many servings.
Hi Rebekah, that’s 8oz of dried pasta, remember pasta swells when cooking so the result is much much more than that ❤️
Can this be made with penne or rigatoni pasta? I don’t have macaroni is all.
Hi Andrea, you sure can! Just cook the pasta as per the packet directions minus 1 minute ☺️
I absolutely LOVE this recipe. I’ve already made it 3 times!!! But for some reason the cheese is never cheesy. It’s always just melted into the sauce. What could I be doing wrong?
Hi Cel, what kind of cheese are you using?
This is the absolute BEST mac and cheese recipe I have ever made, It’s basically fool-proof if you red and follow the steps. It has never dried out on me and it’s extremely cheesy. I’ll admit I always add an extra 3oz of cheese just because it’s my preference lol. Will always be my go to recipe!
You can never have enough cheese! I’m so glad you loved it!
I’m planning to make this recipe today. Just curious why the recipe calls for unsalted butter then you add salt? Is it okay for me to use salted butter?
Most recipes do that just so you have total control over how much salt goes in it. I’ve been using salted butter and only dash of salt (1/4 tsp) and it always comes out amazing.
Hi Kim, you can use salted butter – just reduce the amount of salt added later – N x
Delicious! Thank you Nagi! A trick I learned for non-lumpy flour is to pre-mix the flour with really cold water, as the flour molecules will not bind in cold water, so you can mix it all up and whisk it to a cream/paste before adding to warm/hot dishes for sauce thickening. We loved this recipe, and it’s all gone. ; )
Great tip Justin! I’m so happy you loved this recipe!
Thanks for not tellin us how hot the oven needs to be
Hi Mark, Step 1 under sauce: Preheat oven to 180C/350F.
I absolutely LOVE this reciepe. But for some reason, whenever I make it the cheesy isn’t cheesy and stringy (like shown in your video and photo). It’s just melted into the sauce. Any reason as to why this could be?
Hi Paige, what type of cheese are you using? Some are stringier than others ☺️