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??
Ivy Onami says
Hey Nagi,
Tried this recipe and it is/was delicious 😍
Didn’t have any bread crumbs so just shredded more cheddar on the top and once baked sprinkled parsley all over.
The sauce was yum.
Thanks for this
Nagi says
That’s wonderful to hear Ivy! Thank you for letting me know you enjoyed this! N x
Maya says
Dear Nagi,
I tried this recipe the first time with breadcrumbs as the topping and I gotta say it was delicious. Only, the breadcrumbs bring another taste to it. So I tried it the second time without the breadcrumbs, but with butter and it was just perfect! I really enjoyed it 🤗
Now I’m planning to prepare it with cauliflower. Should I boil it first and add the spices then mix it together with the mac and cheese before putting it in the oven? What would you recommend?
Nagi says
Hi Maya! If you can wait until Wednesday, I am actually sharing a Broccoli Gratin which you can use for cauliflower 🙂 Then you’ll have all the directions and even a video! 🙂 N x
Sam says
How would i add shrimp to this?
Nagi says
Mix it in with the pasta before popping in the oven, it will cook!
Paul Durrett says
All I can say is “oh my”. This will be my go to Mac & Cheese. Thanks for the recipe. Paul
Nagi says
That’s terrific! So pleased you enjoyed this Paul – N x
Zoe says
Hello!
Really, only 8 oz macaroni? That is half the the size of an average bag. Just looks like so little, I got nervous!
Nagi says
Hi Zoe! Pasta more than doubles in volume when cooked and there’s a lot of sauce here too! 🙂
John says
We made this for Fourth of July – I dictated your clearly communicated recipe to my brother as he followed the instructions to the tee.
My brother is a beginner in the kitchen; he really appreciated the specificity of the recipe- for example drawing a path on the spoon (though it took him many tries)
My brother had always used corn flakes in the past; I insisted on the bread crumbs following your guidance. Neither of us was disappointed !!
I enjoyed your Mac and cheese without any added sauces. My brother on the other hand doused one half of his serving with Franks Hot Sauce. I was mortified; he said that pairing Mac and cheese with a pepper sauce is a commonly accepted practice
What is your opinion on putting hot sauce on Mac and Cheese?
Already starting to explore your other recipes and share with friends and family
Keep up the good work!
Nagi says
I love hearing that John!!! I am all for adapting recipes to your taste – just add a dash of hot sauce and do a taste test until it’s at the heat level you want 🙂 Enjoy! N x
Jacquie says
What kind of milk? Whole milk? Skim milk?
Nagi says
Either is fine, even 0% is fine 🙂 But full or skim is better
Belle says
Hey Nagi. I love cooking and have been following recipes from many celebrity chefs, you are the best!
I really really hope one day you can have all these wonderful recipes put into one big great cookbook (not Ebook but in print), so I don’t have to print them out individuals and put into a binder. Id pay anything for it!
Tommy says
Amazing! I made this and put in smoker with pork tenderloin. 1hr @ 220 degrees with live oak for smoke. The gruyere is perfect and picked up the smoke flavor very nicely.
Glenn Gummin says
Nagi, thanks for the great receipt, very detail and informing. I will try the receipt today to serve with my Ribs and Chicken. I my add some Pancetta for an extra boost.
Thanks again, Glenn
Tracey says
I have never submitted a comment on any recipe before,however considering I make at least 1sometimes 2 of your recipes per week and this Mac &Cheese just blew everyone away and my family can be well….,Complete Food Snobs I just had to leave a comment!When I make one of your dishes all I have to say is “It’s from Nagi”! Case closed and no questions asked! I’m pretty critical and by no means a chef but never once have your recipes failed me!!! Bravo to you and Thanks for the amazing food that I crank out all because of your recipes! Love your Dog too.
Nagi says
That’s great to hear Tracey! Thanks for letting me know! N x PS Isn’t he just the CUTEST! 😂
Donald says
So I’m not a cook at all. I wanted to do something special for my wife but I didn’t know where to start. I saw this recipe and thought I would try it. When I tell you that I hadn’t cooked A SINGLE MEAL the entire 17 years we’ve been married, it’s not an exaggeration. Lol. She LOVED IT, and so did my boys!!! I’ve made it several times since then. It’s a HIT!!!
Tina says
That is an awesome gift! I’m sure your wife appreciates the efforts, especially when the whole family is a fan. I’m trying this recipe based on your story.
Donald says
How was it!?!?!?
Tina says
Donald, the first time I made it the flavor was bland and unimpressive. What I learned from that experiment is that the cheese makes all the difference in the world. To be fair I reversed the garlic and onion and reduced the mustard because I was worried it would be too strongly flavored. What I took from the first round is that the seasonings are OK as listed and I can go forward. If I like more onion then I can triple it or add a sauteed onion to the batch.
From now on it is sharp cheddar, aged mozzarella or provolone and any cheese with a more mild profile gets bacon, or something similar.
What have you changed as your family devours your cooking?
Amy says
Hi Nagi
I have been searching for the “perfect” mac and cheese recipe for the entire last year. More specifically I wanted the perfect base mac and cheese recipe so I can add my beloved green chile (live in New Mexico) to it. I have tried SO many different recipes and while other people enjoyed them, it never was up to my standards. I have to say that your recipe fits my bill…it is perfectly creamy, cheese, and actually way easier and cheaper than the rest of the recipes I have tried! I LOVE the stringy-ness of the cheese, it is what I have been looking for.
Thank you thank you thank you for publishing this recipe, I am so grateful!
Nagi says
That’s so great to hear Amy! Thanks for letting me know you enjoyed this! N x
Cinnamon says
If I’m making this as a side for a party and not as a main dish how many servings would you say each dish makes? I’m trying to cook for 25-30 people 😬
Nagi says
Hi Cinnamon! I would say it comfortable serves 8 as a side with lots of other things around (that’s a giant scoop per person), maybe even 10. I would probably make 3 in a very large pan, or a double in one big pan and one batch in a normal pan per recipe 🙂
Beth says
Oh. My. Goodness. Perfectly wonderful. Used the gruyere as recommended.
Nagi says
Glad you enjoyed this Beth!!! Thank you for taking the time to leave feedback! N x
Shelby says
Just wondering and didn’t want to assume anything; do you melt the butter for the topping before mixing with the Panko? Thanks!!
Tina says
Shelby, That is what I did. I treated this like I would make stuffing for a turkey with a dried bread crumb base. I also added some seasonings to the crumbs.
molie says
Hi Nagi,
Just try this tonite, delicious 👍👍👍🙏🙏
Run out mustard powder so have to grind mustard seed and just use cheddar and parmesan chesse still yummy.
Nagi says
I’m glad you enjoyed this Molie! Thank you for letting me know 🙂 N x
Dawn J. says
I made this tonight, and my husband declared it “the best mac and cheese I’ve ever eaten”! He is *not* easily pleased. Thank you for the recipe; I can’t wait to try more of your concoctions! 🙂
Nagi says
That’s so great to hear Dawn! I’m so happy to hear that! N x ❤️
Brandy says
I’m loving your recipes! So glad I found your website. I just made this and due to my scattered, rushing around to cook in between picking up a kid from dance class – I totally forgot I was supposed to use only half my box of elbows instead of the whole 16oz. Lol…luckily, this must be such a saucy recipe that it turned out great and I really wouldn’t have noticed if i didn’t remember suddenly about the 8oz of pasta. I’m definitely going to make it again, but it’s even great as is.
Nagi says
I’m so pleased you enjoyed this Brandy – even with your multi tasking to the max ! Thanks for taking the time to leave feedback! N x ❤️
Grace says
This is so good!!! I made it for a potluck and it was a huge hit! I’m having a baby soon and would like to try to freeze this. How would you recommend preparing this ahead of time? Should I assemble it as suggested, and then freeze, thaw and bake? Thanks!
Nagi says
Hi Grace! Please see recipe notes for make ahead directions! 🙂 N x