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??
Melanie says
I made this for dinner tonight and it was an absolute hit! I added diced bacon too. My son has already asked when I’m I going to cook it again. 😂
Nagi says
Bacon makes everything great Melanie, I’m so glad you loved it! N x
Henry says
This was amazing! so glad I followed your advice with shredding my own cheese.
Just a few things I’d probably do different next time:
– Use less garlic powder. I think the ratio of garlic powder was a bit too much for me. Next time will use same amount as onion powder.
– Definitely must use panko breadcrumbs. I only had normal breadcrumbs and used them. It did the job but it could have been much more amazing in texture with panko breadcrumbs.
This is definitely a keeper. Thanks so much Nagi!
Katherine says
Heyy i was wondering if i can use mozarella cheese + parmesan cheese + cheedar cheese. I’m afraid it would taste bad 🙁
Amber B says
This was great! May have over cooked my butter and flour a bit but still came out great!! Gonna try it with Lobster 🦞.
Nagi says
YUM! It will be fantastic Amber!! N x
Susan says
Hi Nagi. What type of mozzarella do use? In the States, we can buy Part Skim/low Moisture, Whole Milk, or Fresh mozzarella. (BTW I love your recipes!)
Nagi says
Hi Susan, you could use any, my preference is whole milk. N x
Anastasia Fiske says
Thank you soooo much for a very tasty recipe.
Greetings from Greece.
sanda says
It is the best mac and cheese ever. Being on my own, I made a half portion and just love it so much! Thanks for sharing!
Carolyn says
Nagi I looked at all of the pics of Dozer and he’s the most gorgeous boy, I want to snuggle up to him myself and you keep him so beautiful!!!
Trisha says
Love this recipe! So good! I want to add broccoli this time, wanted to know if this means I have to I need more sauce? If so how much more?
Michele says
This was really nice, I only cooked for 25min as recommended but my oven baked away all the nice gooey cheesy sauce ☹️
Jill E Schilling says
Super duper mac and cheese. Creamy and cheesy and delicious! yum
Nagi says
I’m so happy you enjoyed it Jill 🙂 N x
Lea says
Simple, easy to follow, great tasting recipe. Is now my “go to” baked Mac & Cheese recipe. Thanks so much for sharing your wonderful recipes Nagi ❤️
Tori says
Hi Nagi, I made this the other night and it was amazing! This is hands down the best mac and cheese recipe I’ve tried! I don’t know why I never thought to use panic crumbs, but the crunch it gives just makes eating it even more enjoyable. I honestly just live for your recipes now HAHA <3 Thanks for sharing xoxo
Tori says
panko crumbs** whoops
Elizabeth Dickey says
Hello Nagi,
Please disregard my prior comment. I promise I am literate.
I do not know where my mind was in asking the pan size when you clearly spelled out for your audience in your recipe.
My apologies for the interruption of your day.
All the best.
Elizabeth
Nagi says
😂 Not a problem Elizabeth!! N x
Linda Williams Mitsch says
Finally!!! After many many Mac and cheese trials and recipes, this one if absolutely the best ever….no more trials, no more dry pasta (buttering hot pasta is genius!), and my family requests this for all birthday dinners. Thank you so so much!
Nagi says
Wahoo, I’m so glad you love it Linda! N x
Leslie says
That was a Hit! Love the tips and options included in all your recipes. No more grainy mac ‘n cheese! Used Monterey Jack with Jalapenos, cheddar and mozzarella! So Good! Thanks Nagi!
Brittani says
Loved this recipe! I didn’t stray much except to add a pinch of Cayenne pepper, and then bit of extra cheese on top before baking. Everyone loved it!
Nagi says
Sounds perfect Brittani! N x
Annie says
Hi Nagi. Another delicious, thank you. Mine came out a bit grainy. I used Colby & mozzarella that I grated myself. Any ideas how I can make it smooth? Thanks Nagi!
Nagi says
Hi Annie, was it the sauce that was grainy? Like floury? N x
annie says
Hi Nagi, thanks for your reply 🙂 yes, it was the sauce that was grainy. It didn’t taste floury, it was like little tiny bits in it. It wasn’t smooth. But it still tasted lovely. Thank you x
Hannah M says
Do you think I could swap out the 8 oz macaroni noodles for 8 oz of cavatappi? Or should I add less cavatappi?
Heidi says
Wow, this was so good! I must admit, every single recipe of yours that I’ve made has been a hit! Thank-you!