Still the best Baked Mac and Cheese I’ve ever had, with a stunning white creamy cheese sauce and a buttery breadcrumb topping. This is THE Macaroni Cheese recipe that’s wildly popular every Thanksgiving and Christmas!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
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. 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 still the best Mac and Cheese I’ve ever had!
About this Macaroni and Cheese
This is a Mac and Cheese recipe that is everything you want in a knock-your-socks off Macaroni Cheese – cheesy and creamy, with perfectly cooked macaroni (no bloated pasta!), plenty of sauce and a crunchy buttery top (essential in my world!)
What goes in Baked Mac and Cheese
Here’s what you need. Cheese. Butter. Pasta. All the essential food groups covered!😂
Best pasta for Mac and Cheese?
Macaroni, also known as elbow pasta. But really, any short pasta will work just fine – penne, ziti, twirls etc.
Best cheese for Mac and Cheese?
A combination of Gruyere and mozzarella cheese. Gruyere for the most superior flavour with the best melting qualities for creamy sauces such as this – there’s no contention in my view. And mozzarella for stretch – nothing does the cheese pull like a good mozzarella!
But honestly, any cheese that melts well works is excellent with Mac and Cheese, such as cheddar, tasty, Colby, Swiss, Pepper Jack, Emmental.
No cream?
NO! You do NOT need it. This sauce is rich enough as it is from the butter and cheese. Cream makes it so rich you can’t eat more than a few spoonfuls. How disappointing!!!
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!
The simple trick to avoid lumps in the Mac and Cheese Sauce is to pour the milk in slowly while constantly stirring, then just switch to a whisk if needed to remove any stubborn lumps!
Tips for the BEST Mac & 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) and less sauce.
To avoid lumps in your sauce, stir constantly as you slowly pour the milk in and keep stirring once the milk is all added. If necessary, switch to a whisk to get rid of stubborn little lumps!
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 (see recipe Note 5 for baking time).
How long can Mac and Cheese stay in the fridge? Unlike most, this Macaroni Cheese recipe is good for 3 to 5 days in the fridge. Most Mac and Cheese 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 Note 5 in 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 and 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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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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 panko breadcrumbs (Note 1)
- 2 tbsp (30g) unsalted butter , melted
- 1/4 tsp salt
Sauce:
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour , plain / all purpose
- 3 cups milk , warmed (low or full fat)
- 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
- 1 cup freshly 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:
- Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Toss in butter: 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 (all oven types).
- Make roux: 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 milk: 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).
- Add Seasonings: Mix in salt and Seasonings if using.
- Thicken sauce: 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.
- Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.
- Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
Assembling:
- Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). 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: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.
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. Also, it’s less salty. 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.
- SALTINESS of cheeses vary so if you use another cheese other than gruyere for the Main Cheese that is much less salty (eg Jarlsberg), you may need to add a pinch or two of extra salt into the sauce. Taste and check! Most cheeses are of similar salt levels though.
Nutrition Information:
Recipe first published July 2017. Updated a few times since then with better photos, addition of recipe video. Updated November 2021 to reconfirm that it is STILL the best Mac I’ve ever had!! No changes to recipe – readers would never forgive me!!
The RecipeTin Eats MAC & CHEESE COLLECTION
I love a good Mac & Cheese! See??
Baked Mac and Cheese – this recipe, huge reader favourite!
Stovetop Mac and Cheese – one pot, 20 minutes, my best speedy emergency version.
Chili Mac – a cross between Chili and Mac and Cheese, a one pot dinner wonder!
Shrimp Mac and Cheese – outrageously delicious!
Life of Dozer
When Dozer went camping: Are we there yet, are we there yet??
Maylin says
Hi can I use cheddar only for toppings?
Nagi says
Yes you can Maylin. N x
Courtney says
My brother asked for mac and cheese on Thanksgiving and I was so glad to see you had one. We followed the recipe and used greuyere – all agreed it was our best mac EVER and the new family mac recipe. Thanks for sharing!
Toni says
I made this for a Thanksgiving side this year. This recipe really is THE BEST Mac and cheese recipe. Perfection!
Isa says
Has anyone made this without the spices? Is it still good? I like garlic and onion but wonder how strong it is in this recipe? I don’t like mustard flavor, so would prob omit this spice at least. Thanks for any tips!
Sarah says
Gosh, this was good! The combination of cheeses came out beautifully smooth and delicious and the panko topping was delightfully buttery and crunchy. I think your footnote on cheese explains my problem with my mum’s baked macaroni & cheese – she uses tasty cheese (kia ora from New Zealand) and it’s just not smooth enough for me. Often there’s a grainy/oily mouthfeel (like the grainy element is separating from the oily element) that just spoils it. I don’t mean to devote my comment on your recipe to what’s wrong with hers! I just appreciated the insight/explanation for what I’d observed but couldn’t account for. I’ll definitely make this again – next time might be in winter when we’ll appreciate it most. I’ve made three of your recipes for dinner recently (this, the quick broccoli pasta and the chicken and broccoli fritters) and they’ve all been winners with my family. Thanks for the time and effort you put into them!
Isa says
So you didn’t use the spices and it still came out good? Thanks!
Katherine says
Oh. My. Gosh.
Thank you.
This was phenomenal yesterday with your slow cooker garlic herb butter turkey recipe!
You are literally the best!! Your recipes never disappoint.
Valerie Potter says
I googled Mac and cheese recipe and went with the first one I saw that had five star reviews (it’s a very scientific process). This did not disappoint. I can honestly say this is the best macaroni and cheese I’ve ever made. We made it as part of a non-traditional Thanksgiving meal and others agreed it was the best they’ve had. I used cheddar and mozzarella as our store was picked clean of Gruyère and all of the suggested spices. It was AMAZING.
Amanda Brophy says
This has become a favourite in our household! So very tasty and amazing texture. Freezes and reheats like a dream
chris says
This is amazing. Your amazing! Thanks Nagi
Shawneece Coyle says
I’m going to try this recipe, can you use almond milk instead of regular?
Nagi says
I’ve never tried that sorry! N x
Victoria Jones says
Can it be frozen after cooked
Nagi says
Yes Victoria – see Note 5 for make ahead directions! N x
Liz says
Hi Nagi,
May I ask what size skillet you used? I have a 12” do you this this is too big? I’ve searched and searched to see what size skillet you used but the only thing I can find is the size for the dish. Does this apply to the skillet size also? Thank you in advance.
Nagi says
Hi Liz – In Step 2 of the recipe I note that it’s a 9 inch Lodge skillet. A 12 inch would also work but you might not need to bake it quite as long. N x
Liz says
I’m obviously blind! I see that now. Thank you so much. I made this yesterday and my oven may run hotter because it came out dry. I will try again with less time. Thank you for the recipe!
Shyann F says
I’ve made this recipe for a few years now! Always a hit! Is it possible to cook this at 325? Will it dry out if I leave it to bake a bit longer to accommodate for the lower cook temp??
Nagi says
It will be fine cooked at 325 Shyann. Just watch for when it gets golden on top and take it out! It may not meed any longer as that’s not a huge change in temp. N x
Shyann says
Back again. Just wanted to say it worked out nicely!
Of course I’ll be making it again today. Happy Holidays. Thank you (:
Stacy says
I am sure this has been addressed but there are a LOT of responses. What if any adjustments should I make if doubling? Heading out for a big gathering tomorrow and have bought enough to do this. Love your site. Have gotten so many delicious ideas here. Thanks!
Nagi says
If doubling, be sure you have a big enough pot to cook in and a big enough pan that the dish thickness is similar to a single one. It is safest to make 2 batches and combine in one big baking pan so you don’t tear up the pasta stirring a huge bowl of it. N x
Michelle says
I cannot wait to make this for Thanksgiving! If doubling the recipe, how much longer is the cook time?
Nagi says
Hi Michelle – if doubling, be sure to put it in a large enough pan so its a similar thickness to the single batch. It’s safest to cook two batches separately in two pans, or cook separately and combine into one large pan before baking. N x
Bobbie Hopkins says
Should it be a ‘soupy’ consistency before baking?
Nagi says
Hi Bobbie – check the video for the correct consistency. N x
Kristen Morgan says
What timing! This has been a favorite since we first tried it, and I just made it again for a small gathering yesterday! Everyone has requested the recipe, of course. It completely outshone everything else I made. Thanks so much, Nagi!
Maggy says
There is way too much flour in this sauce for my taste, turned out pasty and grainy. Will not make again.
Kam says
I made this last year substituting gluten free items where needed and it was awesome! My daughter has requested it again this year. I love how saucy it is!
Sarah says
I followed the recipe and it came out a little too sweet? What could have possibly caused the sweetness? Please help, this was my test batch before thanksgiving!!
Nagi says
Sweet?? No sugar in this recipe??? N x
Robin says
I’ve made this so many times. Best M&C there is. My son took the recipe and makes in his apartment at college!!! He even grates his own cheese!
Quick question. Kids are coming in for Thanksgiving and requested this. I’ve added a 5 quart round Le Creuset dutch oven into my kitchen tool chest since the last time I made this recipe. Is it too big? I think I would have the height needed, it just wouldn’t go all the way to the top. If not, I have a 9×9 pan I will use. TY!!!
Nagi says
Hi Robin – a Dutch oven would work fine for this – I use a skillet but you will still get a good result with a deeper dish. Enjoy! N x
Linda says
Thanks for the info as I had the same question as I just added a 6 qt Lodge enamel cast iron dutch oven to my collection!