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??
Gisselle says
So simple yet delicious. Love it. This will be my go-to recipe.
Nagi says
I’m so glad you love it!
Claudia says
This is not just good. This is “OMG!!” – good. I think adding the butter to the pasta really makes for creamy baked mac and cheese. My own recipe isn’t half bad, but there’s just not much sauce left by the time it’s done cooking.
Another perfect Nagi recipe.
Nagi says
Aww shucks! Thanks so much Claudia
Anne says
We really enjoyed this recipe. The mozza gives it just enough “string” and the cheddar I chose was Castello Extra mature cheddar called “Tickler”. Served this on a day it was snowing outside but this made our bellies warm. It will be my “go to mac n cheese recipe” in the future. Thank you so much
Lola says
Can Cavatappi noodles be used in lieu of elbow noodles?
Bess says
I just made this with cavatappi- absolutely delicious!
Anna says
Made exactly as directed, just doubled. My sauce took more time to thicken than estimated in the recipe. Used sharp cheddar and Gruyere for the two other cheeses.
Kirsten D says
This Mac and cheese is like a drug! I absolutely cannot get enough of it!
Rhianna says
Made this today for a large family gathering. I tripled the recipe (did I mention large family?). For the cheese I used sharp white cheddar and added some smoked paprika for added depth of flavor. Everyone LOVED it. Thank you for sharing this recipe!
Rhianna says
Just made this today for a family gathering. Big family, so I tripled the recipe. I used sharp white cheddar for the cheese and added some smoked paprika for a little added flavor. Everyone LOVED it. Definitely will be making again!
Deb Hannestad says
Made this for our large family last year on Christmas Eve. Everyone loved it and has requested it for this year. Thanks for sharing this wonderful recipe!
Katy says
I made this for thanksgiving and loved it until I baked it. It didn’t taste as good as before it was assembled with breadcrumbs. Can I stop short of baking it and serve just sauce and pasta?
Gloria says
I’m so happy I found this recipe! I opted for 2c medium cheddar and 1c mozzarella. Next time I’d like to work in some sharp cheddar for more flavor dimension. I also think I used a little too much flour because the finish product was a teeeeeny bit grainy (I was the only one who noticed, lol).
All in all, a sensational recipe, very easy, and a really great starting point to make it your own special way!
holly says
I am completely gluten free so i used GF pasta. a less milk next time would be better for me. made my own bread crumbs because GF pankos are very salty. all in all, this was a great recipe and cant wait to make it again.
Andrea says
I love this recipe and have made it several times to the delight of dinner guests. I need to use gluten free pasta for this on Christmas…any feedback from someone trying?
Candace says
Isn’t 8oz = 1 cup?
I made this EXACT the pasta turned out over done and it definitely called for more salt.
Nagi says
Hi Candace, I’m so sorry your pasta was overdone! 8 oz = 1 cup when you’re talking about water, but not when you’re talking about pasta. I suppose the seasoning would depend on which cheese you used as well as come cheeses are saltier than others. Can I ask what kind of pasta you used and how long you boiled it for? N x
Jeni says
Nagi,
I have a huge batch of this that I made but never baked and then froze. I have a potluck to go to tomorrow. I have it out on the counter thawing now. I hope it turns out okay! Have you ever done this? Fingers crossed it works! Btw, this is hands down the best Mac and cheese I have ever had and the only one I will ever make from now on. Nothing beats it. So darn delicious!
Nagi says
Hi Jeni, I’m so glad you love it! I’d heat it up in the microwave, maybe add a little milk if it has thickened too much (I find food tends to dry out a little in the freezer) then add the topping and broil! I’d love to know how it goes!
Lee says
Fantastic macaroni and cheese. I used extra sharp cheddar and mozzarella and it was cheesy (and gooey). Thanks.
Nagi says
Sounds fabulous Lee, so glad you loved it! Love that gooey, delicious cheese!
Sandra says
May need a little extra salt but my grandchildren loved it just as it is. I used Colby and mozzarella. I might use salted butter next time instead of adding salt. Awesome
Nagi says
I’m so glad you loved it Sandra! Different cheeses can affect the saltiness as well – I always prefer to err on the side of caution because once it’s in, you can’t take it out! 😄
Lorena Donovan says
I really loved this recipe.
I had to double up on everything because 8 0z was not gonna be enough for my family.
I used a bigger baking pan then on the recipe.
A 9 0z skillet is pretty small.
I also used the broiler to make the panko and butter top brown for the last few minutes.
It was delicious.
Thank you.
Nagi says
You can never have enough Mac & Cheese Lorena! So glad it was a hit!
Adrienne says
Hi Nagi,
Made this last night, did the sauce and pasta earlier then assembled it when needed, I had some Brie so I dotted it over the top before the buttered crumbs.
It was the best Mac and cheese I have ever made!!
My 2 adult sons loved it!
Thankyou!
kevin tibbetts says
How long do you bake it for the top said 60 minutes the recipe said 30
Nagi Maehashi says
Hi Kevin, The top of my recipe includes the total cook time in all the steps. But you only bake for 25 minutes – I hope you love it!