Still the best Baked Mac and Cheese I’ve ever had, with a stunning white creamy cheese sauce and a buttery breadcrumb topping. This is THE Macaroni Cheese recipe that’s wildly popular every Thanksgiving and Christmas!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Baked Mac and Cheese
I don’t want to be morbid, but if I had to choose a Last Meal, this Baked Mac and Cheese may possibly be it. Put me in a room with Macaroni Cheese, and neither of us stand a chance. Said Mac and Cheese would be ravaged.
And of all the Mac and Cheeses in the world, this is still the best Mac and Cheese I’ve ever had!
About this Macaroni and Cheese
This is a Mac and Cheese recipe that is everything you want in a knock-your-socks off Macaroni Cheese – cheesy and creamy, with perfectly cooked macaroni (no bloated pasta!), plenty of sauce and a crunchy buttery top (essential in my world!)
What goes in Baked Mac and Cheese
Here’s what you need. Cheese. Butter. Pasta. All the essential food groups covered!😂
Best pasta for Mac and Cheese?
Macaroni, also known as elbow pasta. But really, any short pasta will work just fine – penne, ziti, twirls etc.
Best cheese for Mac and Cheese?
A combination of Gruyere and mozzarella cheese. Gruyere for the most superior flavour with the best melting qualities for creamy sauces such as this – there’s no contention in my view. And mozzarella for stretch – nothing does the cheese pull like a good mozzarella!
But honestly, any cheese that melts well works is excellent with Mac and Cheese, such as cheddar, tasty, Colby, Swiss, Pepper Jack, Emmental.
No cream?
NO! You do NOT need it. This sauce is rich enough as it is from the butter and cheese. Cream makes it so rich you can’t eat more than a few spoonfuls. How disappointing!!!
How to make Baked Mac and Cheese
It’s a straightforward recipe, starting with a basic butter-flour roux that is used to thicken milk to make the cheese sauce. For first timers, I think the short video below will help give you the confidence that you’ve got this!
The simple trick to avoid lumps in the Mac and Cheese Sauce is to pour the milk in slowly while constantly stirring, then just switch to a whisk if needed to remove any stubborn lumps!
Tips for the BEST Mac & Cheese!
Freshly grated cheese – don’t use pre shredded. They have anti caking agents that can make the sauce grainy.
No bloated overcooked pasta – Cool macaroni slightly and lightly coat in butter. This stops the macaroni from absorbing more liquid while baking, resulting in bloated overcooked pasta (hot pasta absorbs liquid faster, butter creates thin film of protection) and less sauce.
To avoid lumps in your sauce, stir constantly as you slowly pour the milk in and keep stirring once the milk is all added. If necessary, switch to a whisk to get rid of stubborn little lumps!
Plenty of sauce – Because I like my Mac and Cheese saucy, not dried up so you can cut it like cake!
Can you make Mac and Cheese ahead of time? Most recipes are not suitable for making ahead, but this recipe is! The best way is to cool pasta then toss with sauce and adding breadcrumb topping. Cool, refrigerate or freeze then bake on the day of (see recipe Note 5 for baking time).
How long can Mac and Cheese stay in the fridge? Unlike most, this Macaroni Cheese recipe is good for 3 to 5 days in the fridge. Most Mac and Cheese will not keep well because there’s not enough sauce so it gets absorbed by the pasta and you’re left with dry, sauceless pasta.
Freezing? Yes! Assemble, cool, do not bake, just freeze it. Thaw then on the day of, bake per Note 5 in the recipe.
Add ins? This recipe is great as it is, but there’s tons of add-in options. Add shredded chicken, sautéed onion and bell peppers/capsicum, bacon, hot sauce (for heat!), dried herbs of choice.
What to serve with Baked Mac and Cheese
Mac and Cheese is worthy of serving as a meal in its own right, served with just a fresh green salad or simple vegetable side. Nothing heavy because Macaroni Cheese is so rich as it is!
As a side dish, it will compliment virtually any non-Asian main dish. From simple Baked Pork Chops to Steak, a Roast Chicken to Crispy Garlic Chicken Thighs, the only things I probably would not serve with Mac and Cheese would be very light summery mains such as a Tuna Tartare – just a little too much contrast.
And of course, festive gatherings! Thanksgiving, Christmas and Easter – alongside a grand Roast Turkey or your Herb & Garlic Butter Slathered Turkey Breast, the juicy Roast Pork with impossibly Crispy Crackling or your Prime Rib that’s so perfectly blushing pink all the way through, it makes you want to weep.
Holidays would not be the same without this Mac and Cheese!! – Nagi xx
Baked Mac and Cheese recipe
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Baked Mac and Cheese
Ingredients
Macaroni:
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter (or 2 tsp oil)
Topping:
- 2/3 cup panko breadcrumbs (Note 1)
- 2 tbsp (30g) unsalted butter , melted
- 1/4 tsp salt
Sauce:
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour , plain / all purpose
- 3 cups milk , warmed (low or full fat)
- 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
- 1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
- 3/4 tsp salt
Seasonings (optional):
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Pasta:
- Cook pasta: Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
- Toss in butter: Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional – Note 3).
Topping:
- Mix together Topping. Set aside.
Sauce (video is helpful):
- Preheat oven to 180°C/350°F (all oven types).
- Make roux: In a large saucepan or in an ovenproof skillet (I use my 26cm/9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
- Add milk: Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
- Add Seasonings: Mix in salt and Seasonings if using.
- Thicken sauce: Cook, stirring/whisking regularly, for 5 – 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
- Add cheese: Remove from stove, add cheese and stir – cheese doesn't need to melt.
- Check salt: Adjust salt to taste (if you use recommended cheeses, you won't need more).
Assembling:
- Assemble: Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
- Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
- Serve: Serve immediately! I sprinkled mine with a bit of fresh parsley. See notes for best make-ahead method.
Recipe Notes:
- Main Cheese (2 cups) – my favourite is gruyere (used in video), for flavour and melting quality. Can use any flavoured melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. (Australia/NZ: Tasty cheese works & super tasty but sauce is not quite as smooth);
- I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn’t as oily like other cheese can tend to be. Also, it’s less salty. However, you can just use more of the Main Cheese.
- Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don’t melt so can give the sauce a slight powdery texture.
- SALTINESS of cheeses vary so if you use another cheese other than gruyere for the Main Cheese that is much less salty (eg Jarlsberg), you may need to add a pinch or two of extra salt into the sauce. Taste and check! Most cheeses are of similar salt levels though.
Nutrition Information:
Recipe first published July 2017. Updated a few times since then with better photos, addition of recipe video. Updated November 2021 to reconfirm that it is STILL the best Mac I’ve ever had!! No changes to recipe – readers would never forgive me!!
The RecipeTin Eats MAC & CHEESE COLLECTION
I love a good Mac & Cheese! See??
Baked Mac and Cheese – this recipe, huge reader favourite!
Stovetop Mac and Cheese – one pot, 20 minutes, my best speedy emergency version.
Chili Mac – a cross between Chili and Mac and Cheese, a one pot dinner wonder!
Shrimp Mac and Cheese – outrageously delicious!
Life of Dozer
When Dozer went camping: Are we there yet, are we there yet??
This recipe is super easy to follow and the results…. AMAZING! My family gobbled it up and there was only a couple spoonfuls left for my hubby to take for his work lunch tomorrow! I used 2 cups sharp cheddar and 1 cup parmesan and buttery cracker crumbs as that’s what I had on hand and it worked perfect! Your tip on slightly undercooking the macaroni worked wonders. Thanks for sharing this recipe! I might have to go to the store and follow the recipe using panko and your choice of cheeses too!
I’m so happy it was a hit Sammi!
I can’t wait to make this! Thinking about doing it for an office “Friendsgiving” … do you recommend baking in an aluminum pan for easy transport or no?
Hi Samantha, you could do that! (Saves washing up too! 🙌)
sweet baby buddha – that is incredible. The mac cheese of my dreams – thanks Nagi x
Best. Comment. Ever! Thanks so much Ali!!
Love this!
I made this for the family, added peas and bacon for a bit of something else. Was deeeelicious!
Sounds fabulous Alora!
Nagi this stuff is magic, I made this for Thanksgiving last year and my whole family still raves about it!
Question: I want to make it for my work potluck. I think I have to make it up until the baking step, transfer to a crockpot, and turn it on in the morning at the office. Do you think this will work? Have you tried anything like this? P.S. I plan to toast some butter & Panko separately and bring it for people to top their mac with themselves ☺️
Hi Lauren, all my tips for making ahead are in the recipe notes. Enjoy!! – N x
I saw some, yes! But my question was about doing the crockpot and not baking it. Have you tried that before?
Literally just made this mac my family loved it easy to make. I wasn’t sure about it being enough macaroni noodles, but 2 cups was the perfect amount in ratio to the sauce. Thank you so much for this recipe it will be my new go to for mac n cheese.
Yesssss! That’s great to hear Marie!
Just made this recipe. I’m a big fan of a saucy Mac and cheese and this one ticks all the boxes. We live in Paris and recently went to a cheese festival and had loads of odds and ends of cheese – mix of English cheddar, Beaufort, Cantal, Comte, Munster – added the Mozzarella for the stretch and topped with a mix of breadcrumbs and parmesan. OMG. HEAVEN!!!
YESSSS! Perfect Rebekah!
Easy to make very delicious will use often!
Thanks for the feedback Alice ❤️
This is amazing and I genuinely want to have this for dinner every night for the rest of my life (my sister shares this opinion).
Woah that’s commitment! 😂
This is by far THE BEST Mac and cheese recipe in the entire world!!! Hubby makes this regularly with roast pork (and fracking of course!) and broccolini. Ahhhhhhmazing!!!
😂 Love it!
I plan on trying this for thanksgiving. Is the recipe you show enough for 14 adults? There will be tons of other foods. Or should I double it?
Well haven’t received a reply so I am winging it since Thanksgiving is tomorrow. Gonna double it and using my own combo of cheeses. Better too much than not enough.
How did it turn out after doubling the recipe?
I’m wondering the same thing myself.
Crackling!! Stupid fracking autocorrect 🤣
Hi there,
Just thought I should let you know that since the chili recipe
I am having to go to your website to download recipes – they were arriving by email from you prior to this – I am not very tec savvy so don,t understand why they are not arriving in my email box -(I have updated my preferences) so can you please check at your end as I am afraid I will miss one of your brilliant recipes if I happen to be away
Love your website,recipes and of course Dozer!!!!!
Sounds like they. may be hitting your junk e-mail Glynis!
I did end up finding the measurements to your wonderful rec. Thank you.
Just tried this–it’s delish! And, when all the cheese sauce is added, 250 g of pasta would probably feed 6 not-too-hungry people (though I added an extra 75 g, which worked out just fine). (PS. Thanks for providing metric as well as imperial measures!)
I have to admit I, too, question whether 250 g of pasta would feed 6 people. (It works out to two cups.)
Hello! I plan on making this for 8 adults this weekend but I am a bit confused on the amount of dry elbow pasta to use. In the recipe it says 8oz/1 cup pasta, for 6 large servings, is this accurate? For some reason in my mind it doesn’t seem like enough. Any tips are appreciated. Thanks!
Hi Sara – the recipe says 250g/8oz (not one cup – this equals more than one cup of pasta) – N x
I would like to double and/or triple this recipe for a crowd. I know it looks obvious to just double or triple the ingredients but that is not always the case.
Suggestions?
So delicious! I took this to a housewarming potluck this evening and received so many compliments! I keep coming back to your recipes because they never fail – each one I’ve tried is so good!! Thank you for sharing your magic!
That’s so great to hear Molly!
Omg so buttery I dribbled butter down my chin 😋
😂 I love it!
best m&c!
used asiago and old cheddar, added crushed garlic clove, Italian parsley and chopped up chunks of cheese that didn’t grate in food processor to panko and then a bit of grated cheese to outside border before baking.
Soooo cheesy! Delicious! Had it with some crispy belly pork.
OMG so decadent, I love that idea!