If comfort food had a crown, the BEST Homemade Baked Mac and Cheese would be the reigning monarch. This dish delivers everything you crave in a seriously cheesy, creamy casserole with a crispy golden topping. Each scoop reveals melty, velvety sauce wrapping every single noodle, with a perfect blend of cheeses bringing both sharpness and meltiness. Whether you’re feeding a hungry crowd or looking for a heartwarming weeknight meal, this mac and cheese is destined to become your go-to baked pasta obsession.
Ingredients You’ll Need
The best part of mastering the BEST Homemade Baked Mac and Cheese is that it’s all about quality, accessible ingredients coming together for ultimate flavor and texture. Every component plays an important role, so don’t be shy about using the good stuff.
- Elbow macaroni (16 oz): Classic shape that grabs onto the rich cheese sauce in every bite.
- Unsalted butter (1/2 cup + 2 tbsp): Adds richness to both the sauce and the crunchy breadcrumb topping.
- All-purpose flour (1/2 cup): Creates a smooth roux, thickening the cheese sauce perfectly.
- Whole milk (4 cups): The foundation for a creamy sauce—don’t skip the full-fat version for best texture.
- Shredded sharp cheddar cheese (2 cups): The star of the cheese blend with bold, tangy flavor.
- Shredded Gruyère cheese (1 cup): Brings a silky melt and a nutty depth that elevates the sauce.
- Shredded mozzarella cheese (1 cup): Adds irresistible stretch and mild creaminess.
- Grated Parmesan cheese (1/2 cup): Salty, umami-rich notes finish off the cheese mix beautifully.
- Garlic powder (1 tsp): Lends a subtle, savory edge to the cheese sauce.
- Onion powder (1/2 tsp): Infuses gentle sweetness to balance the flavors.
- Smoked paprika (1/2 tsp): For a subtle smokiness and gorgeous color on top.
- Salt (1/2 tsp): Essential for rounding out the cheese and pasta flavors.
- Black pepper (1/4 tsp): Just a hint for background warmth.
- Panko breadcrumbs (1 cup): Deliver the ultimate crispy, golden topping.
- Melted unsalted butter (2 tbsp): Helps those breadcrumbs toast up irresistibly crunchy.
- Chopped fresh parsley (optional): A bright, fresh finish for serving.
How to Make BEST Homemade Baked Mac and Cheese
Step 1: Prep the Oven and Baking Dish
Begin by preheating your oven to 350°F (175°C) and generously greasing a 9×13-inch baking dish. This not only prevents sticking but ensures every edge noodle gets a slightly toasty finish. Setting the dish aside now makes assembly quick and fuss-free later.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a boil and cook your elbow macaroni just until al dente, following the package directions for timing. The pasta will continue to cook in the oven, so keeping it slightly firm ensures a perfect bite after baking. Drain the pasta, then set it aside—don’t rinse! The starch helps the sauce cling deliciously.
Step 3: Make the Cheese Sauce Roux
In your biggest pot, melt 1/2 cup of unsalted butter over medium heat, then whisk in all the flour. Cook this mixture for a minute or two until it’s pale golden and smells gently nutty—this is the flavorful foundation that keeps the cheese sauce luscious and lump-free.
Step 4: Whisk in the Milk
Slowly add your whole milk to the roux, whisking constantly. This step is all about patience; pour in a steady stream to prevent lumps and let the sauce simmer until it’s thick enough to coat the back of a spoon—about 5 to 7 minutes. You’ll see it turn smooth and glossy, exactly what you want for the BEST Homemade Baked Mac and Cheese.
Step 5: Add Seasonings and Cheese
Now for the flavor magic! Remove the pot from heat and stir in your garlic powder, onion powder, smoked paprika, salt, and black pepper. Add in all four cheeses—the cheddar, Gruyère, mozzarella, and Parmesan—stirring until they melt into a beautifully smooth and irresistible cheese sauce.
Step 6: Combine Pasta and Sauce
Tip your cooked macaroni straight into that pot of dreamy cheese sauce. Use a big spoon or spatula to fold it all together, making sure every single noodle is smothered in sauce. Pour this cheesy goodness into your prepared baking dish, spreading evenly for perfect coverage.
Step 7: Mix and Add the Panko Topping
In a small bowl, stir together the panko breadcrumbs with 2 tablespoons of melted butter. This is the crispy crowning glory. Sprinkle the breadcrumb mix evenly over the top of your mac and cheese—don’t be shy, this layer transforms every bite with crunch!
Step 8: Bake to Golden Perfection
Slide the dish into the oven and bake for 25–30 minutes, until the top is tempting and golden brown and the cheese sauce is bubbling up around the edges. Let the mac and cheese cool for a few minutes to set before serving. Finish with fresh parsley if you like a pop of color and freshness.
How to Serve BEST Homemade Baked Mac and Cheese
Garnishes
Sprinkle your piping-hot casserole with chopped fresh parsley or scallions right before serving for a burst of color and herbal aroma. Smoked paprika or even a pinch of cayenne also gives a dash of pretty red flair. For cheese-lovers, a little extra shower of Parmesan never hurts!
Side Dishes
BEST Homemade Baked Mac and Cheese pairs swimmingly with crisp salads—think arugula, apple, and walnuts or a zesty coleslaw. Roasted vegetables, such as broccoli or Brussels sprouts, offer a welcome contrast, and for heartier meals, serve it alongside barbecue chicken, pulled pork, or a classic meatloaf. It’s delightfully versatile for any spread!
Creative Ways to Present
For parties, consider baking your mac and cheese in individual ramekins for adorable single servings. Serve it in a cast-iron skillet for rustic charm, or pile it high in a vintage casserole dish for a nostalgic family-style vibe. For the ultimate wow factor, stir in extras like sautéed mushrooms, truffle oil, or roasted garlic before baking.
Make Ahead and Storage
Storing Leftovers
Let any remaining BEST Homemade Baked Mac and Cheese cool completely before transferring to an airtight container. Stored in the refrigerator, leftovers will stay fresh and delicious for up to 4 days. The flavors deepen and meld, making the second-day version a treat!
Freezing
To freeze, portion mac and cheese into freezer-safe containers once cooled. Tightly seal to protect from freezer burn. It’s best enjoyed within two months, though the texture will be at its best if you freeze before baking—just thaw overnight in the fridge and bake fresh as needed.
Reheating
Warm leftovers in the oven at 350°F covered with foil, about 20 minutes, or until heated through. For single portions, the microwave works well—just add a splash of milk, cover, and heat in 30-second bursts, stirring between each. This brings the creaminess right back to life!
FAQs
What’s the difference between stovetop and baked mac and cheese?
Stovetop versions are creamier and faster, but the BEST Homemade Baked Mac and Cheese has that unbeatable golden, crispy topping and more complex, deep flavors because of the oven baking process. It’s the stuff comfort food dreams are made of!
Can I swap out the cheeses?
Absolutely! While this recipe’s blend guarantees great flavor and melt, you can personalize it with cheeses like fontina, smoked gouda, or even pepper jack for heat—just keep the ratio about the same for perfect sauce consistency.
How can I add protein to this recipe?
Stir in cooked bacon, ham, rotisserie chicken, or even lobster for a decadent twist. Make sure any additions are fully cooked and fold them into the sauce with the pasta before baking—nothing beats a loaded BEST Homemade Baked Mac and Cheese!
Can I make it gluten-free?
Definitely. Use your favorite gluten-free elbow macaroni and swap the all-purpose flour for a 1:1 gluten-free blend. For the topping, use gluten-free panko—just as crispy, just as satisfying.
What’s the secret to a really creamy sauce?
Slowly adding the milk and simmering until thick, plus using quality, freshly grated cheese, makes all the difference. For ultra richness, toss in a splash of heavy cream or smoked cheddar—your BEST Homemade Baked Mac and Cheese will thank you!
Final Thoughts
Few things bring people together like a bubbling, golden pan of the BEST Homemade Baked Mac and Cheese. Whether it’s your first try or you’re refining your family favorite, this recipe promises utter coziness in every creamy, cheesy bite. Do yourself—and your loved ones—a favor: make this, share it, and let every forkful warm your heart!
Print
BEST Homemade Baked Mac and Cheese Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate comfort food with this BEST Homemade Baked Mac and Cheese recipe. Creamy, cheesy, and irresistibly delicious, this dish is sure to become a family favorite!
Ingredients
Main Ingredients:
- 16 oz elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
Cheese Mixture:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Topping:
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook the macaroni: Cook the elbow macaroni al dente according to package instructions, then drain and set aside.
- Make the cheese sauce: In a large pot, melt butter, whisk in flour, then slowly add milk and seasonings. Stir in cheeses until smooth. Add cooked macaroni and mix well.
- Assemble and bake: Transfer the mac and cheese mixture to the baking dish. Combine panko breadcrumbs with melted butter, sprinkle over the top, and bake for 25–30 minutes until golden brown. Let it rest before serving.
Notes
- For extra richness, add a splash of heavy cream to the cheese sauce.
- Use smoked cheddar for a deeper flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 6g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
