Name: Baked Mac and Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb elbow macaroni; 4 tablespoons unsalted butter; 4 tablespoons all-purpose flour; 3 cups whole milk; 1 cup heavy cream; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 teaspoon Dijon mustard (optional, but adds depth); Salt and pepper (to taste); 3 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1 cup panko breadcrumbs; 2 tablespoons melted butter; ¼ cup grated Parmesan cheese (optional)

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There’s a kind of comfort that only a dish like baked mac and cheese can bring, and for me, it goes all the way back to my grandmother’s tiny, sunlit kitchen in New Hampshire. She was the type of cook who didn’t need to measure, who could tell when something was “just right” by the way it smelled or the way it sighed under her spoon. I must’ve been eight or nine the first time I watched her make her version—no fancy cheese blends, just a block of sharp cheddar, a splash of milk, and noodles boiled a little too long. But it didn’t matter. The love was in every bite.

When I moved into my first apartment, broke and still figuring out how to cook without calling her three times a night, baked mac and cheese became my blank canvas. I’ve burned it, oversalted it, used every wrong cheese you can imagine—but through it all, it stuck with me.

And after years of tweaking, testing, and the occasional kitchen meltdown, this version is the one I come back to time and again. It’s creamy, golden, slightly crisp on top, and full of the kind of flavor that makes people close their eyes on the first bite. This isn’t the fastest or flashiest mac and cheese, but it’s real. It’s what I serve to the people I love—and I hope it finds a place at your table, too.

Table of Contents

Why You’ll Love This Recipe:

Rich, creamy cheese sauce with deep flavor
Simple, honest ingredients you probably already have
Crispy golden top that adds the perfect contrast
Feeds a crowd or makes generous leftovers
Can be prepped ahead and baked later

Ingredients You’ll Need:

Elbow macaroni (16 oz): Classic and holds the sauce well. I’ve swapped in cavatappi or shells when that’s what I had—they work beautifully.
Butter (6 tablespoons): For the roux. I’ve used salted and unsalted—just adjust your added salt accordingly.
All-purpose flour (¼ cup): To thicken the sauce. Don’t skip this unless you’re using a gluten-free blend.
Whole milk (3 cups): Gives the sauce its creamy backbone. 2% works in a pinch, but I don’t recommend going lower.
Heavy cream (1 cup): Adds richness. If you only have more milk, go ahead—but the cream makes a difference.
Sharp cheddar cheese (3 cups, shredded): The hero of the dish. Buy it in a block and shred it yourself for the best melt.
Gruyère or fontina (1 cup, shredded): Adds depth. I’ve also used mozzarella or a bit of cream cheese when the fridge was bare.
Salt (1½ teaspoons): Season to taste, especially as cheeses can vary in saltiness.
Black pepper (½ teaspoon): Just enough to balance the richness.
Ground mustard (½ teaspoon): Optional, but it brightens the cheese flavor.
Paprika (½ teaspoon): Adds a hint of warmth and color.
Panko breadcrumbs (1 cup): For the topping. I’ve toasted them with a bit of butter for extra crunch.
Extra shredded cheese (½ cup): For the top. A little more never hurts.

How to Make It (Step-by-Step Instructions):

Start by preheating your oven to 375°F and bringing a large pot of salted water to a boil. Cook your macaroni just until al dente—don’t overdo it, or you’ll end up with mush after baking. Drain and set it aside while you focus on the sauce.

In a deep saucepan or Dutch oven, melt the butter over medium heat. When it’s fully melted and bubbling, sprinkle in the flour. This step always reminds me of making paste in grade school, but stick with it. Whisk constantly for 1–2 minutes, just until it smells nutty and golden. You’re building the base of your sauce here, and if the roux stays raw, the whole thing will taste off.

Slowly pour in the milk and cream, whisking as you go. It’ll look lumpy at first—mine always does—but it smooths out with patience. Keep stirring until it thickens, which takes about 6–8 minutes. It should coat the back of a spoon, not run off like milk. At this stage, I turn the heat to low and start adding the cheese a handful at a time, letting each bit melt before adding the next. Stir in the mustard, paprika, salt, and pepper. Give it a taste—this is your moment to adjust the flavor before combining it with the pasta.

Fold the cooked macaroni into the cheese sauce gently. I use a spatula to avoid breaking up the noodles. You want everything coated and glossy, not swimming in liquid. Spoon it into a buttered 9×13-inch baking dish and smooth the top. Sprinkle with the remaining cheese and then the panko. If I’m feeling fancy, I dot the top with a bit of butter for extra browning.

Bake uncovered for 25–30 minutes, until the top is golden and bubbling around the edges. Let it rest for 10 minutes before serving—this helps it set up and keeps your mouth from getting burned in eager first bites (been there, many times).

Expert Tips for the Best Results:

Let your roux cook just long enough to lose the raw flour taste, and be patient with the thickening—it’s worth it. Shred your cheese fresh if you can; pre-shredded cheese often contains starches that mess with the sauce’s texture. Don’t rush the bake—the crisp topping and settled center are what make baked mac and cheese feel complete. And don’t forget to taste as you go. Every batch of cheese is a little different, and your palate is your best tool.

Variations & Substitutions:

Once, when I was out of cheddar, I threw in a mix of leftover cheeses: a heel of parmesan, some mozzarella, and a half-used tub of Boursin. It was delicious in its own way—so don’t be afraid to play with what you have. I’ve added cooked bacon, roasted garlic, chopped spinach, even caramelized onions for a more “grown-up” twist. If you’re cooking for little ones, you can dial down the mustard or spice. And for gluten-free friends, I’ve made this with brown rice pasta and gluten-free flour for the roux—still cozy, still creamy.

Serving Suggestions:

This is the kind of dish that doesn’t need much else, but I love to serve it with something green—a simple salad with lemony vinaigrette, or roasted broccoli with garlic. It’s a great side for barbecue ribs or roast chicken, and just as good standing on its own. I’ve served it at birthdays, lazy Sundays, and even brought it to a new neighbor who’d just moved in. It fits just about any moment when comfort is needed.

Storage & Reheating Instructions:

Once cooled, I store leftovers in an airtight container in the fridge for up to four days. To reheat, I splash a bit of milk over the top and warm it in the oven, covered, at 325°F until heated through—about 20 minutes. Microwaving works too, but the oven keeps the top from going soggy. The texture changes slightly, but the flavor holds strong. Sometimes I even sneak a cold forkful straight from the fridge—it’s that good.

Recipe FAQs (Answered by Clara):

Can I make this ahead of time?
You sure can. I often prepare it in the morning, cover it tightly, and pop it in the fridge. It actually tastes better after resting.

What’s the best cheese combo?
Sharp cheddar is my base, but I love mixing in Gruyère, fontina, or even a bit of parmesan for nuttiness. Just avoid anything too oily like pre-sliced American.

Can I freeze it?
You can, but I’ll be honest—frozen mac and cheese tends to lose some of its creaminess. If you do freeze it, bake from frozen at 350°F covered for about 45 minutes, then uncover to crisp.

How do I make it spicy?
Add a pinch of cayenne, a spoonful of diced jalapeños, or a swirl of hot sauce in the cheese sauce. I’ve done all three—delicious.

Is it okay to skip the breadcrumb topping?
Absolutely. I’ve left it off plenty of times when I was short on ingredients or just wanted something simpler. The top won’t be as crisp, but it’s still rich and satisfying.

I hope this baked mac and cheese becomes something special in your kitchen the way it has in mine. Whether you’re feeding your family, comforting a friend, or just treating yourself on a rainy afternoon, it’s a recipe that brings people close. If you try it, I’d love to hear how it goes—share your twists, your memories, or just the quiet joy of that first creamy bite. That’s what cooking is really about.

Nutrition Information (Approximate, per serving – based on 8 servings):

Calories: 520
Fat: 32g
Saturated Fat: 18g
Carbohydrates: 38g
Protein: 21g
Sodium: 570mg
Sugar: 4g
Fiber: 1g