There are few dishes as universally loved as a perfect baked mac and cheese. This isn’t just a recipe; it’s a promise of the ultimate comfort food experience. We’re talking about a dish with an outrageously creamy, velvety cheese sauce, perfectly cooked pasta, and a golden-brown, bubbly top. Forget grainy sauces or dry, disappointing results. This Baked Mac and Cheese Recipe is foolproof, designed to deliver consistently delicious results every single time. It’s the perfect centerpiece for family dinners, holiday gatherings, and cozy weeknights.
Great ingredients are the foundation of this dish. While the list is simple, the quality and type of each component play a huge role in the final outcome.
The Best Cheeses for Melting and Flavor
For the ultimate cheese pull and flavor, a combination is non-negotiable. We use sharp cheddar for its classic, tangy bite and Gruyère for its nutty notes and unparalleled creamy melt. Always buy cheese in a block and shred it yourself. Pre-shredded cheeses are coated in starches that can make your sauce gritty.
The Pasta: Does Shape Matter?
Yes, it does! Elbow macaroni is the classic choice for a reason. Its tubular shape and ridges are perfect for catching and holding onto that luscious cheese sauce. Other great options include shells, cavatappi, or penne.
How to Make This Baked Mac and Cheese Recipe (Step-by-Step)
Follow these steps closely for a perfect result. The key is to prepare your ingredients (mise en place) before you begin, as the process moves quickly once you start the sauce.
Prep Your Station: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Shred your cheeses and set them aside.
Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente (usually about 1-2 minutes less than the package says). Drain immediately and set aside. Do not rinse the pasta.
Make the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for about one minute, stirring constantly. This step cooks out the raw flour taste.
Create the Cheese Sauce: Remove the saucepan from the heat. This is the most important step! Add the shredded cheddar and Gruyère cheeses, along with the salt, pepper, and Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth.
Combine and Bake: Gently fold the cooked macaroni into the cheese sauce until every piece is coated. Pour the mixture into your prepared baking dish.
Add the Topping & Bake: In a small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle the breadcrumbs evenly over the mac and cheese. Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for a few minutes before serving.
Achieving mac and cheese perfection is easy when you keep a few key tips in mind.
Shred Your Own Cheese: As mentioned, this is the number one rule for a smooth, non-grainy sauce.
Don’t Overcook the Pasta: The pasta will continue to cook in the oven, so pulling it from the water when it’s still slightly firm (al dente) is crucial to avoid a mushy final product.
While this classic Baked Mac and Cheese Recipe is incredible on its own, it’s also a fantastic canvas for customization.
Add Protein: Stir in cooked bacon, pulled pork, or shredded chicken for a heartier meal. This Cowboy Butter Chicken would be a great flavor pairing.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce in the cheese sauce can add a wonderful warmth.
Add Vegetables: Steamed broccoli florets or caramelized onions can be stirred in before baking.
Storing and Reheating Leftovers
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. To reheat, you can use a microwave, but the best method is in the oven. Place the leftovers in an oven-safe dish, add a splash of milk to restore creaminess, cover with foil, and bake at 350°F (175°C) until heated through.
The best combination uses a sharp, flavorful cheese like a good quality cheddar, and a fantastic melting cheese like Gruyère or Fontina. This blend gives you deep flavor and a super creamy, smooth texture.
To prevent dryness, ensure you have a generous amount of cheese sauce—it should look almost too saucy before baking. Also, cook the pasta al dente as it will absorb more sauce in the oven. Covering it with foil for the first part of baking can also help retain moisture.
A grainy sauce is usually caused by two things: using pre-shredded cheese (which contains anti-caking agents) or overheating the sauce after adding the cheese. To fix this, always shred your own cheese from a block and add it to the white sauce off the heat.
Yes! You can assemble the entire dish, cover it tightly, and refrigerate for up to 2 days before baking. You may need to add 10-15 minutes to the baking time. You can also prepare and store the cheese sauce and cooked pasta separately.
The Ultimate Baked Mac and Cheese Recipe
FL Recipes
Baked Mac and Cheese Recipe (The Ultimate Creamy & Cheesy Guide)
This Baked Mac and Cheese Recipe is foolproof, delivering an outrageously creamy, velvety cheese sauce and a perfectly golden-brown topping. The ultimate guide to achieving consistently delicious, restaurant-quality results at home for the perfect comfort food.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Shred your cheeses and set them aside.
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain immediately and set aside.
In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for one minute, stirring constantly.
Gradually pour in the warm milk while whisking continuously until the sauce thickens, about 5-7 minutes.
Remove the saucepan from the heat. Add the shredded cheddar and Gruyère cheeses, salt, pepper, and Dijon mustard. Stir until the cheese is completely melted and the sauce is smooth.
Gently fold the cooked macaroni into the cheese sauce. Pour the mixture into the prepared baking dish.
In a small bowl, mix the Panko breadcrumbs with 2 tbsp of melted butter. Sprinkle evenly over the mac and cheese.
Bake for 20-25 minutes, or until the sauce is bubbly and the topping is golden brown. Let rest for a few minutes before serving.
Nutrition
Calories: 650kcalProtein: 30gFat: 38gFiber: 2g
Notes
Shred Your Own Cheese: This is the most important tip for a smooth, creamy sauce. Pre-shredded cheese has additives that prevent it from melting well. Use Warm Milk: Adding warm milk to the roux helps prevent lumps from forming. Don't Overcook Pasta: Remember the pasta will cook more in the oven, so cooking it al dente is key to the perfect texture.
Keyword baked mac and cheese,creamy mac and cheese,homemade mac and cheese
We are confident that this will become your go-to Baked Mac and Cheese Recipe. It’s a crowd-pleaser that proves homemade is always better. If you make this recipe and love it, we would be so grateful if you would share your creation and tag us on Pinterest! Your shares help our community grow.
You can't beat a classic! Get the recipe for the creamiest, cheesiest baked mac and cheese.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
