Baked Mac and Cheese is the ultimate comfort food that brings together tender elbow macaroni, a rich and velvety cheese sauce, and a golden, crispy topping that’s impossible to resist. This dish is perfect for family dinners, holidays, or when you’re simply craving something indulgent and satisfying.
Unlike stovetop versions, this baked version adds another layer of flavor and texture with its slightly crisp, golden-brown top that contrasts beautifully with the creamy, cheesy interior. Whether served as a side or the star of the meal, this baked mac and cheese is sure to impress and become a go-to recipe in your kitchen.
Ingredients
- 2 cups elbow macaroni, uncooked
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (optional, for depth of flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/2 cup breadcrumbs (panko for extra crunch)
- 2 tablespoons butter (for topping)
Instructions
- Cook the macaroni: Boil a large pot of salted water and cook the elbow macaroni until just al dente. Do not overcook as it will continue to cook in the oven. Drain and set aside.
- Prepare the roux: In a large saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for about 1 to 2 minutes, stirring constantly until the mixture becomes lightly golden and has a slightly nutty aroma. This helps eliminate the raw flour taste.
- Make the cheese sauce: Slowly pour in the warm milk and cream, whisking constantly to avoid lumps. Continue stirring until the mixture thickens, about 5–7 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Reduce the heat to low and begin adding the cheese – first the cheddar, then mozzarella and parmesan – stirring until the sauce is completely smooth and melted.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce and mix until every piece is coated in the rich, creamy mixture. Taste and adjust seasoning if needed.
- Transfer to baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and pour the mac and cheese mixture into the dish, spreading it evenly.
- Make the topping: In a small bowl, melt 2 tablespoons of butter and mix it with the breadcrumbs. Sprinkle the buttered breadcrumbs evenly over the top of the mac and cheese. This step adds a deliciously crunchy contrast to the creamy interior.
- Bake: Place the dish in the oven and bake for 25–30 minutes, or until the top is golden brown and bubbly around the edges. If you like an extra crispy top, broil for an additional 2–3 minutes, watching closely to prevent burning.
- Cool and serve: Allow the baked mac and cheese to sit for 5–10 minutes before serving. This helps it set and makes serving easier while retaining all its gooey goodness.
This baked mac and cheese offers the perfect balance of creaminess, cheesiness, and crunch. With its homemade cheese sauce and comforting flavors, it beats any store-bought version hands down. You can also customize it by adding extras like crispy bacon, sautéed onions, jalapeños, or even lobster for a gourmet twist. Serve it as a hearty side dish or enjoy it as a satisfying main course—it’s guaranteed to please everyone at the table.