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??
Tammy says
This looks amazing! I’m going to put this recipe into my Christmas dinner plans. Thank you!
Nagi says
Hope you love it Tammy! N xx
Emily says
Thanks for a great recipe! Just made this today and it was awesome and very easy to make.
Nagi says
That’s so great to hear Emily! Thanks for letting me know – N x ❤️
Zara says
Hi Nagi! I totally agree with you, mac and cheese would be my last meal too, especially this one, it is perfection! It is breakfast time where I am, but I totally want this right now. I am going to make either this one or your one pot saucy creamy mac and cheese. Besides method, how do they differ and which one do you prefer? Thanks Nagi, I cannot wait to make this!!!!
Nagi says
Hi Zara! Definitely this one, it’s the classic done right!! 🙂 N xx
Dave says
Just made it was absolutely delicious! Cheers.
Nagi says
I’m so pleased to hear you enjoyed this Dave! N x ❤️
Ann says
My kids do not like the panko top. Can I just omit it?
Alexandria says
This recipe was amazing! I made it for Thanksgiving dinner and it was so very good. I used the 2 cups of gruyere and 1 cup of mozzarella. Mine didn’t come out as golden looking as yours though, it was a very pale white color but good nonetheless. I am making it again today. Thank you for the recipe!
Nagi says
Thank you so much for sharing your feedback Alexandria, I’m so pleased to hear you enjoyed this! PS Depends on the colour of the mozzarella, we can get white ones or yellow ones! N x ❤️
Julie says
Why use unsalted butter?
Nagi says
Habit to use unsalted for cooking and add salt, and salted on bread! N x
Erica armstrong says
I made this for thanksgiving and everyone RAVED about it! It was my first time ever making homemade Mac and cheese so I was super nervous but this did not disappoint! We were still eating leftovers 2 days later and it was still good! This will definitely be my go-to recipe considering Ive been ordered to bring it every year for the rest of my life!
Diana says
What type of milk did you use? Whole milk?
Nagi says
That’s great Erica! So pleased to hear that, thanks for letting me know! N xx
Steph says
What temperature does the oven need to be for baking? It doesn’t say..
GreekPrincess 80 says
350
Nagi says
It’s in Step 1 under “Sauce” 🙂
Jen says
What temperature do you bake it in? I’m making this for thanksgiving in Australia 🙂
Nagi says
Hi Jen! It’s under Step 1 under “Sauce” in the directions! N x
Michelle says
Hi! I am planning to make this for a friendsgiving this coming weekend. what cheeses do you use for your video? is it just gruyere?
Thank you!
Nagi says
Hi Michelle! I use 2 cups of gruyere (the flavoured cheese) and 1 cup mozz (for stretch!)
Kat says
Hi Nagi,
Your website is always my go-to for recipes. I made this tonight and it was absolutely delicious!!! My boyfriend was one very happy man indeed. This is a recipe for life!! Thank you so much this and for all your wonderful recipes!
X
Nagi says
That’s so great to hear Kat! So pleased to hear you enjoyed this! N xx
Nidia says
Can you use any other pan to bake? Or does it have to be that skillet?
Nagi says
Hi Nidia! Any pan is just fine 🙂 Just not too big otherwise it will spread out too thinly 🙂 N x
Nicole says
I’m confused on the topping. Should I mix the pink with melted butter or just a block of butter? I am making ahead for tmrw
Michael Martin says
Lmao u mix panki,butter and salt
Nagi says
Melted butter!
Nicole says
Panko, not pink* 🙂
LIsa says
Good morning! This recipe looks perfect for my picky eater. I would like to make this for Thanksgiving tomorrow. How do you think it would hold up if I prepared and combined everything today but didn’t bake it until tomorrow? I work over night so I’m trying to prep as much as possible for tomorrow so I have a chance at a nap in the am. lol
Thank you for your help!
Nagi says
Hi Lisa! Added Note 4 and 5 about the best way to make ahead – and YES YOU WILL HAVE TIME TO NAP! 😂
LIsa says
I apologize, I just saw your *4 about making it ahead of time. lol
Kate says
This sounds delicious and I would like to make it for Thanksgiving, but I’m worried about the timing. If I bake it and then reheat it when it’s time to eat, how would you suggest reheating it so it doesn’t become dry? Thank you!
Nagi says
Hi Kate! The best way to make ahead is in Note 4 – make sauce, cook pasta and toss in butter, make topping, then on the day of, mix together, put in dish and bake. I’ve added a Note 5 about making completely ahead then reheating! 🙂 N x
Candace says
Hi! This recipe looks delish! I just want to confirm the actual baking time is 25 minutes correct?
Nagi says
Yes! Or until the top goes golden . You don’t want to bake away the sauce!
Paige says
can you use a mix of all or some of the cheeses? cheddar, Monterey Jack, Colby, and Gruyere
geena bernal says
So what Cheese’s did you use exactly ?
Nagi says
Absolutely! Whatever you want. When I am making this for a special occasion, I use Gruyere because it’s a treat and it’s the most expensive 🙂 And it’s worth it!
Michael says
I want to make this for a work function. Will cooking the night before and reheating be horrible?
Nagi says
Hi Michael! Not horrible, it holds up much better than other recipes because of the extra step of coating pasta in butter 🙂 Take it out when it’s still a bit saucy, broil / grill the top if needed for extra colour, then that way you have extra leg room for the reheating the next day and ensuring it does not dry out! N xx
P says
This was awesome! I did a trial run before I made this for a Friendsgiving (I was assigned the delightful task of cooking macaroni and cheese for over 15 people) and it came out amazing. I am a terrible cook too so if I can make this turn out good, it’s a keeper. Thank you!!
Jo says
Hello! For 12 people did you use the portion sizes above or double? We have have a lot of other food too but can’t work out how much this makes! We are also a party of 12.
Nagi says
Hi Jo! I would double the recipe and bake it in a large baking pan 🙂
Nagi says
Great to hear P! Thank you very much for leaving a review – N x ❤️