This Baked Mac and Cheese is the ultimate comfort food so creamy, cheesy, and topped with golden, buttery breadcrumbs for the perfect crunch. It’s a classic dish that’s easy to make yet feels like a special treat every time.
I remember the first time I made baked mac and cheese for a family get-together. I wanted something cozy and satisfying, and this recipe delivered in every way. It’s become a staple in my home, whether it’s for busy weeknights or holiday celebrations. There’s just something magical about the creamy cheese sauce paired with the buttery breadcrumb topping.
What’s Inside This Recipe?
My Take on Baked Mac and Cheese
This recipe is a labor of love, but don’t worry, it’s not complicated! I love how versatile Baked Mac and Cheese is. You can make it as rich and indulgent as you like, or keep it simple and comforting. The creamy cheese sauce is the heart of this recipe, and the crunchy breadcrumb topping takes it to the next level.
One of my favorite things about this dish is how family-friendly it is. Kids love the gooey cheese, and adults appreciate the crispy topping. Plus, you can customize it with different cheeses or even add mix-ins like cooked bacon or roasted veggies. It’s a crowd-pleaser every time!
Cuisine: American
Servings: 8
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
To make this baked mac and cheese, you’ll need:
- 1 pound elbow macaroni (or any short pasta)
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional, for extra flavor)
- ¼ teaspoon smoked paprika (optional, adds a hint of warmth)
- 4 cups shredded cheese (a mix of sharp cheddar, Monterey Jack, and Gruyere works beautifully)
- ½ cup grated Parmesan cheese
For the breadcrumb topping
- 1 cup breadcrumbs (panko or regular)
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon smoked paprika (optional, for color)
Step-by-Step Instructions
Making baked mac and cheese is easier than you might think. Let me walk you through it:
Cook the pasta
Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
Make the cheese sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a smooth paste (this is your roux). Slowly whisk in the milk and heavy cream, making sure there are no lumps. Cook, stirring constantly, until the sauce thickens, about 5–7 minutes.
Add the seasonings and cheese
Stir in the salt, pepper, garlic powder, and smoked paprika. Remove the sauce from heat and gradually add the shredded cheeses and Parmesan, stirring until melted and smooth.
Combine pasta and sauce
Preheat your oven to 375°F. In a large mixing bowl, combine the cooked pasta with the cheese sauce, ensuring every piece is coated.
Prepare the breadcrumb topping
In a small bowl, mix the breadcrumbs with the melted butter and smoked paprika.
Assemble and bake
Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish. Spread the breadcrumb mixture evenly on top. Bake for 20–25 minutes, or until the topping is golden and crisp.
How to Serve Your Baked Mac and Cheese
This baked mac and cheese is a showstopper all on its own, but it pairs wonderfully with a crisp green salad or roasted vegetables. For a heartier meal, serve it alongside baked chicken or meatloaf.
If you’re hosting a gathering, consider setting up a toppings bar with options like crumbled bacon, caramelized onions, or extra shredded cheese for guests to sprinkle on top.
Storing and Enjoying Leftovers
Got leftovers? Lucky you! Store any remaining baked mac and cheese in an airtight container in the refrigerator for up to 3 days. When reheating, I recommend adding a splash of milk to keep it creamy. You can reheat it in the microwave or cover it with foil and warm it in the oven at 350°F until heated through.
If you’d like to freeze it, assemble the dish but skip the baking step. Wrap it tightly and freeze for up to 2 months. When you’re ready to bake, thaw it overnight in the fridge, add the breadcrumbs, and bake as directed.
Top Tips for Customizing Your Baked Mac and Cheese
- Cheese swaps: Experiment with different cheeses! Gouda, fontina, or even pepper jack can add exciting flavors.
- Add protein: Stir in cooked, shredded chicken or crispy bacon for a heartier dish.
- Go veggie: Add roasted broccoli, sautéed spinach, or caramelized onions for a nutritious twist.
- Spice it up: For a kick, mix in a pinch of cayenne pepper or a drizzle of hot sauce.
Your Questions About Baked Mac and Cheese Answered
What’s the best cheese for baked mac and cheese?
I recommend using a mix of sharp cheddar for flavor, Gruyere for creaminess, and Monterey Jack for its melty texture. Freshly grated cheese melts better than pre-shredded, so it’s worth the extra effort!
Can I use gluten-free pasta?
Absolutely! Just make sure to use a gluten-free flour blend for the roux and gluten-free breadcrumbs for the topping.
How do I make it extra creamy?
Using a mix of whole milk and heavy cream ensures a rich, creamy sauce. Don’t skimp on the cheese, and stir it into the sauce off the heat to prevent clumping.
Can I skip the breadcrumb topping?
Yes! If you prefer a smoother top, simply omit the breadcrumbs. You can also sprinkle extra cheese on top instead for a bubbly, cheesy crust.
What’s the difference between baked mac and cheese and stovetop mac and cheese?
Stovetop mac and cheese is quicker and creamier since it’s not baked, while baked mac and cheese has that irresistible crunchy topping and a slightly firmer texture.
One bite and you’ll be hooked—don’t miss it!
Baked mac and cheese is a timeless classic that combines creamy, cheesy goodness with a satisfying crunch. Whether you’re making it for a family dinner or a special occasion, it’s a dish that everyone will adore. I can’t wait for you to try this recipe, it’s always a hit in my home, and I know it will be in yours too!
If you make this baked mac and cheese, I’d love to hear how it turned out! Leave a comment below or tag me on social media. Don’t forget to check out more comforting recipes on WandaRecipes.com. Happy cooking!
Baked Mac and Cheese
Ingredients
- 1 pound elbow macaroni or any short pasta
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional, for extra flavor
- ¼ teaspoon smoked paprika optional, adds a hint of warmth
- 4 cups shredded cheese a mix of sharp cheddar, Monterey Jack, and Gruyere works beautifully
- ½ cup grated Parmesan cheese
For the breadcrumb topping
- 1 cup breadcrumbs panko or regular
- 2 tablespoons unsalted butter melted
- ¼ teaspoon smoked paprika optional, for color
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
Make the cheese sauce
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a smooth paste (this is your roux). Slowly whisk in the milk and heavy cream, making sure there are no lumps. Cook, stirring constantly, until the sauce thickens, about 5–7 minutes.
Add the seasonings and cheese
- Stir in the salt, pepper, garlic powder, and smoked paprika. Remove the sauce from heat and gradually add the shredded cheeses and Parmesan, stirring until melted and smooth.
Combine pasta and sauce
- Preheat your oven to 375°F. In a large mixing bowl, combine the cooked pasta with the cheese sauce, ensuring every piece is coated.
Prepare the breadcrumb topping
- In a small bowl, mix the breadcrumbs with the melted butter and smoked paprika.
Assemble and bake
- Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish. Spread the breadcrumb mixture evenly on top. Bake for 20–25 minutes, or until the topping is golden and crisp.
