A Dish That Feels Like Home
There are few dishes as universally loved — and endlessly comforting — as Baked Mac and Cheese. It’s cheesy. It’s creamy. It’s got that golden, crispy topping. And let’s be honest — it just makes you feel good.
Whether you’re whipping it up for a holiday dinner, weeknight comfort, or a potluck with friends, this mac and cheese is the kind of dish that gets devoured quickly. It’s a guaranteed crowd-pleaser and has been a staple in kitchens across America for generations.
Today, we’re going beyond the box and into baked perfection — with layers of gooey cheese, buttery pasta, and a crispy golden top.
Table of Contents
Why This Mac and Cheese is So Good
- Extra Creamy: Made with real milk and cheese — no shortcuts!
- Perfect Crunch: The golden breadcrumb topping takes it over the top.
- Easy to Customize: Add bacon, jalapeños, or even lobster.
- Kid & Crowd Approved: Nobody says no to mac and cheese!
Ingredients You’ll Need
- 1 lb elbow macaroni
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups milk (preferably whole)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ¾ cup breadcrumbs
- 1 tablespoon melted butter (for topping)
Step-by-Step Instructions
1. Cook the Pasta
Boil a large pot of salted water. Add macaroni and cook until just al dente. Drain and set aside.
2. Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk constantly for 1-2 minutes to create a roux.
Slowly pour in the milk while whisking. Cook until thickened, about 5-7 minutes.
Add cheddar, mozzarella, and Parmesan. Stir until melted and smooth. Season with garlic powder, salt, and pepper.
3. Combine Pasta and Sauce
Add the drained macaroni into the cheese sauce. Stir well to coat every piece of pasta.
4. Transfer to Baking Dish
Pour the cheesy pasta mixture into a greased 9×13-inch baking dish.
5. Prepare the Topping
Mix breadcrumbs with melted butter, then sprinkle evenly over the top of the macaroni.
6. Bake
Bake at 375°F (190°C) for 20–25 minutes, or until the top is golden brown and crispy.
Let it rest for 5 minutes before serving.
- Classic combo: Pair with roasted chicken or BBQ ribs.
- Add greens: Serve alongside a fresh salad or steamed broccoli.
- Make it a meal: Stir in cooked bacon, pulled pork, or sautéed veggies.
Tips & Add-Ons
- Spicy version? Add a pinch of cayenne or diced jalapeños.
- Richer flavor? Use Gruyère or smoked Gouda.
- Extra crispy topping? Broil for 2 minutes at the end!
FAQs
Q: Can I prep this dish ahead of time?
A: Yes! Assemble everything and store covered in the fridge for up to 24 hours. Bake when ready.
Q: Can I freeze it?
A: Absolutely. Let it cool, then freeze in portions. Reheat in the oven for best texture.
Q: What’s the best cheese combo?
A: Sharp cheddar for base flavor, mozzarella for melt, and Parmesan for depth. Feel free to experiment!
Final Thoughts
Whether you’re making it for the kids, guests, or just to treat yourself, this Baked Mac and Cheese delivers every single time. Creamy, cheesy, and topped with buttery crunch — it’s comfort food at its best.
Save it, share it, love it — and don’t be surprised if it becomes your new signature dish!
Print
Ultimate Baked Mac and Cheese – Creamy, Cheesy & Golden!
This Baked Mac and Cheese is the ultimate comfort food—ultra creamy, irresistibly cheesy, and topped with a golden, buttery crust. Whether you’re making it for a family dinner, potluck, or holiday gathering, it’s guaranteed to be a hit!
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
For the Pasta:
1 lb elbow macaroni
Salt (for boiling water)
For the Cheese Sauce:
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1 cup Gruyère cheese, shredded (or Monterey Jack for milder flavor)
For the Topping:
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup parmesan cheese, grated
1 tablespoon chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook the pasta: Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (about 1-2 minutes less than package directions). Drain and set aside.
Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to form a roux (should be golden, not brown).
Add milk & cream: Slowly whisk in the milk and cream until smooth. Cook for 5-6 minutes, stirring often, until the mixture thickens.
Season & melt cheese: Stir in Dijon mustard, garlic powder, onion powder, salt, pepper, and cayenne. Add cheddar, mozzarella, and Gruyère, stirring until completely melted and smooth.
Combine pasta & sauce: Add the cooked macaroni into the cheese sauce and mix until well coated.
Transfer to baking dish: Pour the mac and cheese into the prepared baking dish and smooth the top.
Prepare topping: In a small bowl, combine panko breadcrumbs, melted butter, and parmesan cheese. Sprinkle evenly over the mac and cheese.
Bake: Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
Garnish & serve: Sprinkle with fresh parsley (optional) and serve warm.
Notes
For extra creaminess, use only milk and cream without water or low-fat options.
You can swap cheeses based on taste—try smoked gouda, fontina, or pepper jack.
For a spicy twist, stir in chopped jalapeños or a few dashes of hot sauce into the cheese sauce.
To make ahead, assemble without baking, cover, refrigerate up to 2 days, then bake as directed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg
