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??
Alyz says
are you able to make this a day early? I plan on taking this to my parents on Thanksgiving.
Nagi says
See the notes for the best way to make ahead! N x
Donna says
Just a fantastic recipe. Wouldn’t change a thing. Thank you.
Jane-Marie says
Absolutely delicious! I made exactly as shown. I have tried other recipes for Mac and Cheese but yours is by far the best.
Sophie says
This was sooooo good! I am french Vietnamese and grew up in France so Mac and Cheese isn’t exactly cultural for us but the kids requested that. After reading your recipe it sounded so good that I had to try. I made one change, I used a pack and a half of pasta (1 1/2 lbs) and doubled the rest of the recipe. It was perfect for dinner and for the kids lunch the next day! Thank you!
Nagi says
That’s terrific to hear Sophie! Glad you enjoyed this! N x
Zoe Herman says
Is the calories per serving or for the whole pan?
Vivian G says
Hi.
Do you cover it when you bake it?
Thanks
Nagi says
Nope! Did you see the video? 🙂 N x
Hillary says
Hi Nagi,
So excited – I bought all of the ingredients and I will be making this tonight for a group of friends
My cast iron pan is a 12inch, do you have a suggestion about adjusting the recipe?
Thanks!
Hillary,
Tricia Fears says
I made this tonight and WOWIEEEEE ZOWIEEEE! I love it, my family loved it and its definetely a keeper! I used Gouda, sharp chedder, colby, and mozzerella. I added 2 TBSP of minced fresh jalepeno and 1 TBSP digon mustard before adding the cheese. I think I gained 3 lbs from dinner but so worth it.
Thank you Nagi, I will be trying out your other dishes soon!
Angel says
I plan on making a pound of macaroni and doubling the recipe. Would anything else need to be changed ? Thanks
Nagi says
Just use a larger pan! 🙂 N x
Jovan says
OMG I was looking on google for this page and recipe for about 20 minutes. I was freaking out not finding it because this is the best recipe I’ve seen, and it’s been a hit the few times I’ve made it. I’m glad this page is still here. Thank you for sharing this wonderful recipe!
Gayle Dembling Bell says
So I just made this terrific looking mAc n cheese but have to take it to someones house today for tomorrow evening. Its too much to expect her to assemble the dish . My question is am i better off taking it wihout baking it ( she can bake it tomo for the first time) or should i bake it and have her warm it up tomorrow evening? Thinking im going to take it unbaked …hoping for the best! Thanks so much this looks like a delicious recipe.
Nancy says
What size baking dish should be used if not using cast iron skillet? Also, can you use almond milk? Thanks.
Nagi says
Hi Nancy! A 9 x 13 will be fine, I haven’t tried with almond milk sorry!
Lee says
Oh my this recipe is fabulous my first time and I added cauliflower, broccoli and bacon cause I wanted to. The consistency is perfect and we were all so happy with the result thank you will be a keeper for me!
Nagi says
Glad to hear you enjoyed this Lee! Thanks for letting me know – N x
Shauna Tate says
First timer here using the recipe too. Was for a large dinner, so I had to double the ingredients. I was terrified about the idea of doing a bechamel. Last time it stuck to the saute pan, ruining it. But I used a cast iron skillet this time to cook the flour and butter. It didn’t stick!!! Then transferred after incorporating the first 1 cup of milk. Took a bit longer(5-7 minutes longer) for the sauce to thicken due to the extra milk required. Sauce came out fabulous! So did the Mac and Cheese.
However I’m from the South. So i skipped the breadcrumbs, ugh. And sprinked extra shredded cheese on to instead.
Definitely a keeper for me.
Philip Herbst says
I start with a confession/ disclaimer: I will cook this for the first time tonight and some might say that I have no basis on which to rate or comment having not yet tried it. But I do know enough about cooking and eating macaroni and cheese to say that this will be my favorite recipe. The only differences between what I have been preparing for years and this recipe are the mozzarella cheese, and the buttering and cooling of the macaroni. Otherwise it is very similar to what I do so I know that it will be a worthwhile improvement. And by the way, it’s macaroni and cheese, not mac and cheese. Have some respect.
Nagi says
Aww it’s Mac and Cheese when you’re good mates!!😂
Shauna Tate says
The c buttering and cooling the macaroni tip is definitely a keeper for me. After making baked Mac & cheese for years, I’ve never bothered to cool it or add butter. Always ended up with over cooked, gummy pasta. Not this time.
Oonagh says
Absolutely delicious recipe, used gruyere, as recommended, for main cheese and a vintage Irish cheddar. Thank you!
Nagi says
That’s SO GREAT to hear Oonagh! I’m so glad you enjoyed this, thank you for letting me know! N xx
Mike says
The recipe s calls for an 8 oz. box of elbow macaroni, is that correct or should it be 16 oz. box of macaroni? Thank you!
Nagi says
Hi Mike! The recipe calls for 8 oz of uncooked elbow macaroni, or 0.5 lb. 🙂 It expands when cooked!!!
Chelsea says
Delicious! I added sautéed pepper, onion and ground mild Italian sausage to make Sausage and Peppers Mac and Cheese (inspire by an episode of Cooke versus Cons lol) and it was amazing! I used this recipe for the Mac and cheese base and it was just perfect. I also used pre shredded cheese (I had already bought the cheese before I noticed the caveat) and the texture of the sauce was lucious and creamy.
Shelby Crank says
I did it! It is amazing! Probably would be even more amazing if I used different cheeses! It’s a win from this momma, thank you!
Shelby Crank says
Making this for lunch right now! I have a super picky 2 year old so I am PRAYING this will join my bag of tricks to get him to eat! I will let you know I am super excited to try this one out, I am over the junky box kind!
Liz says
OMG….most homemade Mac n cheese dishes I have had and made fall flat on flavor and dry out. This is by far the best Mac n cheese I’ve ever eaten! Followed the recipe to the tee And it did not disappoint. I used a combo of Gruyere and sharp cheddar along with the mozzarella. It was super tasty and super creamy. Thanks for Sharing!
Nagi says
So glad you enjoyed it Liz! Thank you for letting me know 🙂 N x