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??
Sarah says
Hi Nagi, I plan to leave out the seasonings for this since I can’t get to any at this time. Will it taste bland if I don’t add them?
Nagi says
Hi Sarah, yes the seasonings add the flavour here and will be bland without it. N x
Rozina says
This was super tasty and easy to make! I doubled it and used a 12″ cast iron pan. Perfection!
Doris says
This is the best Baked Mac and Cheese I taste my grandkids love it thank you.
BRUCE E. BOWEN says
Cannot find answer in replies…I only have large elbow macaroni ( store does not have small size due to COVID VIRUS effect on iventory ) Should I adjust sauce to compensate? I am feeding 8 adults. Thank you…Love Your Recipes Hi to Dozer !!
Nagi says
Hi Bruce, as long as you’re using the same weight it should be fine – N x
Shui says
Thank you Nagi for this delish recipe. I’m usually not a huge fan of Mac and cheese, but this recipe is the bomb!! I used Almond milk, because that’s all I had. The flavours were still bang on !! Thank you again 😊😊
Nagi says
WOOT! I’m totally converted you! N x
Shui says
Thank you Nagi for this delish recipe. I’m usually not a huge fan of Mac and cheese, but this recipe is the bomb!! I used Almond milk, because that’s all I had. The flavours were still bang on !! Thank you again 😊
Abby Strathdee-cook says
Made this last night, and it was so good my husband wants it again tonight, he said this is so nice about 5times! Every time I’ve tried to make mac and cheese I couldn’t get it right but following this exactly and the fact that (since I’ve found your recipes he’s started to love pork chops and chicken again) It turned perfect was lovely!
Nagi says
That’s great Abby, I’m so glad it was a hit!
Christie says
We’ve made this recipe twice now and each time it has been Great!! I recommend toasting the breadcrumbs before baking, but even still it’s perfect as is.
We added Dijon mustard as well as mustard powder, and Cajun spice (we like our food spicy). We also added Trader Joe’s truffle butter once, which gave it an amazing flavor, and added parmesan to the bread crumbs. This is now our standard recipe. Thank you so much for posting this!
Nagi says
Sounds so decadent Christie!! N x
Allison says
Do you use fresh mozzarella or pre-shredded?
Nagi says
Hi Allison, I talk about this in the recipe notes 🙂
Regan says
So good! But I always double the spices. Gives it a fuller flavour. Who doesn’t love garlic! Also I sprinkled a bit of paprika on top. Yum!
Nagi says
Sounds great Regan! N x
Natasha Close says
Amaaaazing. I added broccoli during the cooking process. The kids loved it!!!
Nagi says
Perfect Natasha!!! N x
Andrea says
Best mac and cheese ever! I followed the recipe exactly except for skipping the salt and seasonings in the sauce and topping. We don’t really like the taste of salt. I used 1/3 each of gruyere, mozzarella and sharp cheddar and baked it in a Pyrex pan. I’ve tried other recipes online and they’ve been bland. This was foolproof and perfect. Thanks for the detailed instructions, Nagi!
Nagi says
Perfect Andrea, I’m so glad it was a hit!
Jane says
Did this tonight in my Lodge cast iron skillet and it was just lovely. Thanks for the great recipe
Nagi says
You’re so welcome Jane!
Rebecca says
Hi there, this will be my first time with this recipe. In all other recipes I’ve used invoking milk it is usually told to be put in cold. How should I warm up the milk? In the microwave? For how long? I don’t want to make it too hot if that will cause an issue. Thank you
Nagi says
Hi Rebecca, just warm in the microwave to it’s just warm to the touch – 30 seconds or so in the microwave will be fine. N x
Arpita Patel says
This is an amazing base recipe. I boiled the noodles in 1:1 chicken broth and water, added ham and used only one cup of cheddar and added a cup of mozzerella. Wounderful!
Nagi says
Sounds great Arpita!!
Lucas says
This is comfort food heaven! Thank you for sharing!
Becca says
Hi Nagi,
I’ve made this at least 30 times and have shared the recipe with countless people (I want to, but I just can’t steal your credit by saying it’s mine when people tell me it’s the best mac and cheese they’ve ever had– particularly when I’m nuking leftovers and they have that look of shock and the smile of “yum” at how leftover mac and cheese can be that creamy and delicious 2 days later.).
Anyway (sorry for the digression), I need to make this ahead because of a long drive and in the post it says to mix everything together and refrigerate/freeze, but the notes say to keep the components separate in the fridge until ready to make/bake.
Which do you recommend? It’ll be made/baked about 24 hours after cooking the noodles and making the sauce.
Thank you!
Becca
Seriously. I made good mac and cheese before, but this really is the best mac and cheese. I know the recipe by heart because make it so often now. Thank you for creating and sharing it! 🙂
Brooklyn says
Without doubt the best mac n’ cheese recipe I’ve tried. I’m a terrible cook, but somehow it turned out amazing.
kaden says
very good but alot of the suace went away more than i think it should have but it was over all really good
Ally says
Really wanted to love this recipe but all I could taste was flour- couldn’t even tell there was cheese in it! Followed to a T except left the bechamel on for closer to 10 minutes because I wasn’t sure if it was thick enough. Could that have been the problem?
J says
Absolutely delightful! Exactly what we needed on a cold winter day.
Nagi says
Hi Ally, that doesn’t sound right at all!! How much flour did you use? The video should give you an indicator of how thick the sauce should be, did yours resemble the same? – N x
Grace says
This was amazing!!!!! So cheesy and delicious. I used mature red Cheddar, regular cheddar, Gouda and a little Parmesan. I also used crushed up Ritz crackers mixed with some melted butter as the topping (pls try it) best mac and cheese I’ve ever eaten!