Baked Mac and Cheese
Ultra-creamy baked mac and cheese made with a sharp cheddar cheese sauce and a golden, crunchy Parmesan panko topping. A classic side or main for any gathering.
Good baked mac and cheese should be creamy inside, not dry or grainy, with a crisp golden top. The secret is a smooth cheese sauce made from butter, flour and milk, plus plenty of sharp cheddar for real cheese flavor.
Undercooking the pasta slightly before baking keeps it from turning mushy, and a buttery Parmesan panko topping adds crunch in every scoop.
It is a favorite holiday side, a crowd-pleasing potluck dish and a comforting main with a green salad.
Why You’ll Love This Recipe
- Creamy, never dry
- Crunchy golden topping
- Make ahead for holidays
- Feeds a crowd
Ingredient Notes
Cheese: Shred your own from blocks. Pre-shredded cheese is coated in starch that can make the sauce grainy. Sharp cheddar gives the strongest flavor; Monterey Jack or Gruyere adds extra melt.
Milk: Whole milk makes the creamiest sauce. Warm it slightly so it whisks smoothly into the roux.
See the recipe card below for full measurements.
How to Make Baked Mac and Cheese
Cook the pasta
Heat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cook the macaroni in well-salted boiling water for 2 minutes less than the package directions. Drain.
Make the roux
In a large pot, melt the butter over medium heat. Whisk in the flour and cook, whisking, for 1 minute without browning.
Make the sauce
Slowly pour in the warm milk, whisking constantly to avoid lumps. Add the mustard powder, garlic powder, paprika, salt and pepper. Simmer gently, whisking often, for 5 to 6 minutes, until thick enough to coat a spoon.
Melt the cheese
Turn off the heat. Stir in the cheddar and Monterey Jack a handful at a time until smooth. Taste and adjust salt.
Combine
Stir the drained pasta into the cheese sauce and pour into the baking dish.
Top and bake
Mix the panko, Parmesan and melted butter and sprinkle over the top. Bake 20 to 25 minutes, until bubbling at the edges and golden on top. Rest 5 minutes before serving.
Tips for the Best Results
- Remove the sauce from the heat before adding cheese so it melts smoothly.
- The sauce should look a little loose before baking; the pasta absorbs some as it bakes.
- Add a pinch of cayenne for a subtle kick.
- For a crispier top, broil for the last 1 to 2 minutes, watching closely.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Grainy sauce | Use block cheese and add it off the heat. |
| Dry mac and cheese | Undercook the pasta and keep the sauce slightly loose before baking. |
| Lumpy sauce | Add warm milk slowly while whisking. |
Substitutions
- Elbow macaroni: Cavatappi, shells or penne.
- Monterey Jack: Mozzarella, Colby or more cheddar.
- Panko topping: Crushed buttery crackers.
What to Serve With It
- Garlic herb roast beef
- Slow cooker beef pot roast
- Honey roasted carrots
- Classic green bean casserole
Storage and Reheating
Fridge: Refrigerate covered for up to 4 days.
Freezer: Freeze baked mac and cheese in portions for up to 2 months. Thaw overnight in the fridge.
Reheat: Add a splash of milk and reheat covered at 350°F (175°C) for 15 to 20 minutes, or microwave portions, stirring halfway.
Tools That Make This Easier
- 9x13 inch ceramic baking dishBakes evenly and goes straight to the table.Check price on Amazon
- Box graterShreds block cheese fast for a smooth sauce.Check price on Amazon
- Balloon whiskKeeps the cheese sauce lump-free.Check price on Amazon
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Baked Mac and Cheese
Ultra-creamy baked mac and cheese made with a sharp cheddar cheese sauce and a golden, crunchy Parmesan panko topping. A classic side or main for any gathering.
Ingredients
Mac and cheese
Topping
Instructions
- Heat the oven to 375°F (190°C) and grease a 9x13 inch baking dish. Cook the macaroni in well-salted boiling water for 2 minutes less than the package directions. Drain.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook, whisking, for 1 minute without browning.
- Slowly pour in the warm milk, whisking constantly to avoid lumps. Add the mustard powder, garlic powder, paprika, salt and pepper. Simmer gently, whisking often, for 5 to 6 minutes, until thick enough to coat a spoon.
- Turn off the heat. Stir in the cheddar and Monterey Jack a handful at a time until smooth. Taste and adjust salt.
- Stir the drained pasta into the cheese sauce and pour into the baking dish.
- Mix the panko, Parmesan and melted butter and sprinkle over the top. Bake 20 to 25 minutes, until bubbling at the edges and golden on top. Rest 5 minutes before serving.
Nutrition (per serving)
- Calories
- 610 kcal
- Protein
- 25 g
- Carbohydrates
- 55 g
- Total Fat
- 32 g
- Saturated Fat
- 19 g
- Fiber
- 2 g
- Sugar
- 7 g
- Sodium
- 690 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I keep baked mac and cheese creamy?
Undercook the pasta, make plenty of sauce and do not overbake. The sauce should look slightly loose when it goes into the oven.
What cheese is best for mac and cheese?
Sharp cheddar for flavor plus a good melting cheese like Monterey Jack, Gruyere or Colby for creaminess.
Can I make baked mac and cheese ahead?
Yes. Assemble it without the topping, cover and refrigerate up to 1 day. Add the topping and bake 30 to 35 minutes, until hot in the center.
Why is my cheese sauce grainy?
The sauce was too hot when the cheese went in, or pre-shredded cheese was used. Take it off the heat and use freshly shredded block cheese.
