Baked Mac and Cheese
Updated September 18, 2024
Quick Summary
This homemade Baked Mac and Cheese is creamy, cheesy, and finished with a buttery panko cracker Parmesan topping. It is the ultimate comfort food and can be served as a main dish or side dish.
Mac and cheese is CLASSIC comfort food! I know the simplicity of the famous blue box can be tempting, but I promise making it from scratch is SO worth the effort.
Homemade mac and cheese isn't hard to make and it's SO much better. I love our easy stovetop mac and cheese recipe, but this Baked Mac and Cheese recipe makes a BIG pan so you can enjoy leftovers or share with family and friends.
Baked mac and cheese has a rich, creamy, and cheesy flavor. The combination of melted cheese creates a comforting, indulgent taste, while the pasta provides a hearty, satisfying texture.
The buttery breadcrumb topping with crackers adds a nice crunch that contrasts beautifully with the creaminess underneath. Overall, it's a delicious blend of savory, cheesy goodness that feels like a warm hug!
Serve as a main dish with a simple salad or with your favorite vegetable. You can also serve mac and cheese along side any meal, it is a great side dish!
Once you make mac and cheese from scratch, you won't be able to go back to the box stuff. It is classic comfort food and I guarantee you will crave it on a regular basis. It is a favorite at our house and always popular at family gatherings and parties.
Table of Contents
Mac & Cheese Ingredients
- Elbow macaroni– we like to use large elbow macaroni, but another small pasta will work too.
- Butter– for flavor and richness!
- Flour– to create a roux.
- Milk– use whole milk for the creamiest mac and cheese!
- Cheese– I like to use a mix of shredded cheddar and Gruyere cheese, but you can use all cheddar cheese. Don't use pre-shredded cheese. I know it is convenient, but pre-shredded cheese contains a coating that prevents it from melting properly. Buy block cheese and use a grater or food processor to shred the cheese.
- Dry mustard– adds a little tang to balance out the richness.
- Salt & Black Pepper– to enhance the flavors.
Topping Ingredients
You can make the mac and cheese without the panko cracker topping, but it adds great flavor and texture!
- Butter– to add flavor to the panko and crackers.
- Panko crumbs– to add a nice crunch!
- Crushed crackers– you can use saltine or Ritz crackers.
- Cheese– more cheese please! We add Parmesan and extra Cheddar cheese on top.
How to Make Baked Mac and Cheese
- Cook the macaroni until al dente, about six minutes, and that is it! Don't over cook the pasta or it will get soggy and mushy after being baked in the oven with all of the cheese sauce.
- Drain the macaroni and rinse with cold water. I normally don't rinse pasta, but my dad says it is a must for baked mac and cheese to remove the starch. You don't want the starch thickening the sauce.
- You will need to make a roux, but don't be intimidated by that word, it is just a mixture of butter and flour that is used to thicken a sauce. The roux will make make a thick and silky smooth sauce sauce.
- Use equal parts butter and flour. Melt the butter and add the flour, whisking until smooth. Coating the flour in butter helps to prevent the flour from clumping together and making a lumpy sauce. Cook over medium-low heat, whisking frequently, for 3–5 minutes, or until bubbly and fragrant, but not burnt.
- Whisk the milk into the roux. Use whole milk to create a super rich and creamy sauce. You can use 2% milk, but try to avoid skim milk, you want the sauce to be velvety and thick.
- Stir the shredded cheese into the sauce, reserving 1 cup of shredded cheddar cheese for the top. Stir until the cheese is melted.
- Gently fold the cooked macaroni noodles into the cheese sauce. Pour the mixture into a large oven-safe baking dish.
- Don't skip the topping! We make a buttery panko cracker parmesan topping to go on top and it is AMAZING! It makes the mac and cheese extra special. The panko, cracker, parmesan combo is perfection! You can use saltine or Ritz crackers, both are great! Sprinkle the remaining cheese over the top of the macaroni and add the panko cracker topping.
- Bake in a 350 degrees F oven for 30 minutes or until bubbly and the topping is golden brown. You don't need to cover with foil while baking.
- Let it rest 5 minutes before serving. The mac and cheese will keep covered in the refrigerator for up to 4 days. Reheat in the microwave.
Serving Suggestions
Mac and cheese can be served as a main dish or side dish. If you live in the South, mac and cheese is often served at Thanksgiving and other holidays. There really is no bad time to enjoy baked mac and cheese. It is always a crowd pleaser!
If you want to make a full meal, here are some recipes that go well with mac and cheese!
- Easy Skillet Chicken Thighs
- Fried Chicken Sandwich
- Honey Mustard Chicken
- Baked Chicken Tenders
- Sloppy Joes
- Roasted Broccoli, Roasted Green Beans, or Roasted Asparagus
- Easy Cornbread, Buttermilk Drop Biscuits, or Dinner Rolls
Make in Advance
If you want to prepare the mac and cheese and bake later, you can!
- Follow the recipe as directed, but do not bake. Transfer to baking dish and cool completely. Cover tightly with foil and place the baking dish in the refrigerator for up to 2 days.
- When ready to bake, remove the mac and cheese from the fridge. Let the dish sit on counter for 30 to 45 minutes, or until the mac and cheese is at room temperature.
- Bake until hot and bubbly.
Note, I will say that I think the mac and cheese is creamier if you prepare, bake, and serve the same day, BUT it is still good if you want to make it in advance. It isn't AS creamy because some of the noodles soak up some of the sauce.
How to Store Leftovers
- Cool Completely: Allow the mac and cheese to cool to room temperature to prevent condensation in the storage container.
- Transfer to an Airtight Container: Use a glass or plastic airtight container to keep it fresh. If you plan to eat it within a few days, you can leave it in the baking dish and cover it tightly with plastic wrap or aluminum foil.
- Refrigerate: Store it in the refrigerator for 3 to 5 days.
- Freezing (Optional): If you want to store it for longer, you can freeze it. Portion the mac and cheese into freezer-safe containers or zip-top bags, leaving some space for expansion. It can be frozen for up to 2 months.
How to Reheat
- In the Oven: For the best texture, reheat in a 350°F oven. Cover the pan with foil to keep moist. Bake for 20 to 30 minutes, or until heated through.
- Microwave: You can also reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat in short intervals, stirring in between, until heated through.
More Comfort Food Recipes
- Chicken Pot Pie
- Baked Ziti
- Spaghetti and Meatballs or Classic Spaghetti
- Chicken and Dumplings
- Best Grilled Cheese
More Mac & Cheese Recipes
- Stovetop Mac and Cheese
- Pesto Havarti Mac and Cheese
- Stovetop Pumpkin Mac and Cheese
- Butternut Squash Mac and Cheese
Baked Mac and Cheese
Ingredients
For the mac and cheese:
- 1 lb large elbow macaroni
- 6 tablespoons unsalted butter, cut into small cubes
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 3 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the topping:
- 4 tablespoons unsalted butter
- 1 cup panko crumbs
- 1 cup roughly crushed crackers, saltine or Ritz
- 1/3 cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.
- Cook the macaroni until al dente, about 6 minutes. Don't overcook because the pasta will finish cooking in the oven. Drain and rinse the pasta with cold water. Drain well and set aside.
- Meanwhile, in a large pot melt the butter over medium-low heat. Add the flour and quickly whisk. Cook for about 3 minutes, whisking frequently, or until smooth and slightly browned. Be careful not to burn the mixture. Add 1 cup of the milk and whisk until well combined and there are no lumps. Add the remaining milk and keep whisking until the mixtures starts to boil.
- Add 3 cups cheddar cheese, all the Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth.
- Gently fold the cooked macaroni into the cheese mixture. Pour evenly into the prepared pan.
- To make the topping, in a medium skillet, melt the butter over medium heat. Add the panko and crushed crackers and stir until the crumbs and crackers are coated in butter. Remove from heat and stir in the grated Parmesan cheese.
- Sprinkle the remaining 1 cup cheddar cheese over the top of the macaroni and then add the panko cracker topping.
- Bake for 30-35 minutes or until cheese is melted and bubbly and topping is golden brown. Let the mac and cheese rest for 5 minutes before serving.
Notes
Nutrition
Have you tried this recipe?
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