Get ready to taste the creamiest, cheesiest, most delicious baked macaroni and cheese you'll ever make! Perfect for the holidays or as a side dish for any family dinner, this recipe delivers rich goodness topped with a crunchy Panko-Parmesan crust. If you're craving a homemade classic comfort, this easy-to-follow recipe is a keeper!
There are so many ways to make macaroni and cheese. And let me tell you, this baked macaroni and cheese is the best I've ever had. Similar to my broccoli and rice casserole, it's creamy, and velvety smooth with layers of flavor in every bite! For a really long time, I would not eat baked macaroni and cheese. Most versions I tried growing up had clumps of cheddar with absolutely no flavor at all...and there was nothing creamy about the versions I tried. With most of the recipes I tried in the past, people would overcook the elbow macaroni noodles, which always led to them baking together into large clumps of mushy noodles and cheese. Yeah, no thanks. I'll pass.
But, all that changed when someone introduced me to "real" baked macaroni and cheese. And what I mean by that is someone actually taught me to use really good quality cheese, like Gruyère, that you shred yourself from a fresh block of cheese. When I learned how to make it with quality ingredients and actually took the time to layer it correctly, it changed my entire perspective. With this creamy mac and cheese recipe, you'll never go back to the boxed version or the old way you used to make it.
I make this dish at least once a month for my family and it never lasts more than 2 days. With it's smooth texture and savory flavor, everyone who tries it falls in love with this baked mac cheese recipe. And to make it even more creamy, try adding in ½ cup of my Béchamel Sauce!
Try pairing it with these baked bone-in chicken thighs and a piece of this jalapeño cheddar cornbread. It's a family favorite and trust me, once you try it, you'll find yourself making it over and over again!
Jump to:
Why This Recipe Works
- It's incredibly rich and creamy and you can taste the depth of flavor in every bite!
- Cooking the noodles to al dente and shredding the blocks of cheese yourself ensures it will taste fresh and flavorful every time!
- Not only is it the perfect pairing for a week night meal, but it's also the perfect side dish to serve at Thanksgiving, Christmas, and Easter! It feeds a crowd!
🛒 Ingredients You'll Need
- Noodles - I use elbow macaroni noodles.
- Olive Oil - add to the drained hot noodles when done cooking to prevent the noodles from sticking together.
- Milk - whole milk contains more fat, which helps make this dish very creamy.
- Heavy Whipping Cream - adds richness, creaminess, and helps obtain a velvety texture.
- Butter - use salted butter. Butter is used in three different ways for this recipe. It is first used to coat the baking dish so the noodles don't stick when baking. You'll then use butter when making the cheese sauce. And lastly, it's also used when making the Panko breadcrumb topping.
- Flour - all purpose flour is used to make the roux, which is the base for making the homemade cheese sauce.
- Salt - a flavor enhancer.
- Pepper - a flavor enhancer that adds a subtle kick of flavor.
- Ground Mustard - enhances the taste and adds a depth of flavor in every bite.
- Sharp Cheddar Cheese - used to make the cheese sauce.
- Gruyère Cheese - mixed in with the sharp cheddar cheese to make the cheese sauce.
- Parmesan Cheese - used to make the Panko crust.
- Panko Bread Crumbs - used to make the crust. Unlike other breadcrumbs, Panko remains crispy during the baking process.
- Paprika - you can use regular or smoked paprika. The smoked version adds flavor and a hint of subtle smokiness to the Panko crust.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Types of Noodles: any small tubular noodle, like penne or rotini, works well with this recipe.
- Types of Cheese: just about every combination works really well. My favorite combinations are sharp cheddar cheese and Gruyère because of the rich and slightly tangy flavors, but you can also substitute Mozzarella, gouda, smoked gouda, Swiss, Monterey jack, Colby jack (adds a bit of spicy to each bite), and/or Colby cheese.
- Milk: whole milk works best, but if you are in a bind, use 2%. Skim milk doesn't contain enough fat to make it creamy enough, even with the heavy whipping cream. I do not recommend using almond or soy milk because it will not turn out as creamy and will have a powder like texture.
- Add Extra Protein: try adding in diced ham or bacon to add even more protein!
🥣 Step-By-Step Recipe Instructions
Step 1: Start by preheating the oven to 350°F. Lightly grease the baking dish with a Tablespoon of butter until the bottom and all sides are well coated. Set aside.
Step 2: Using a box grater, shred the block of sharp cheddar and set aside. Then, shred the block of Gruyère cheese and set aside.
Step 3: Next, bring a large pot of water to a boil and cook the elbow macaroni to al dente. When the pasta is done, drain, and place the cooked pasta in a large bowl. Drizzle the pasta with the 1 Tablespoon of olive oil and stir to coat. Set aside to cool.
Step 4: In a deep sauce pan, melt the 6 Tablespoons of butter. Slowly whisk in the ⅓ cup of flour, 1 teaspoon of ground mustard, 2 teaspoons of salt, and ½ teaspoon of black pepper for about 30 seconds until a paste (also called a roux) forms.
Step 5: Slowly whisk in the milk and heavy whipping cream until the mixture is smooth and there are no lumps. Continue to whisk on medium-high heat until small bubbles start to surface. Continue to whisk for 2-3 more minutes until the mixture slightly thickens.
Step 6: From there, add in 2 cups of shredded sharp cheddar cheese and 1 cup of Gruyère cheese into the mixture and whisk until smooth. Add another 1 cup of shredded sharp cheddar cheese to the sauce and mix until smooth. The cheese sauce should be slightly thick.
👩🏼🍳 Expert Tip: Taste the sauce during this step and add more salt, if needed. And, don't stop stirring the milk once it's been added to the saucepan. If the saucepan is too hot or you step away even for a minute, the sauce could scorch and it will begin to curdle.
Step 7: Next, add the cooked pasta into the pot of cheese sauce and stir until well combined.
Step 8: Pour half of the macaroni and cheese into the prepared baking dish. Then, sprinkle on the remaining 1 cup of shredded sharp cheddar cheese and 1 cup of Gruyère cheese.
Step 9: Pour the remaining macaroni and cheese on top of the shredded cheese. Set aside.
Step 10: It's now time to make the Panko crumb topping. In a small bowl, combine 1 cup of Panko breadcrumbs, ½ cup shredded Parmesan, 4 Tablespoons of melted butter, and ¼ teaspoon of paprika.
Step 11: Sprinkle the bread crumb mixture over the top of the mac and cheese.
Step 12: Place the dish in the oven and bake uncovered for 30 minutes.
You'll know it's done when it becomes bubbly and the Panko crust is golden brown. For the best taste, serve it right out of the oven while it's fresh, hot, and creamy! Even though this recipe takes some effort, it's so worth it! You'll love every bite, guaranteed!
🙋🏼♀️ Recipe FAQs
Yes! Go ahead and make the recipe as directed (including the Panko crust), but do not bake it in the oven yet. Transfer the mixture to a baking dish and allow it to cool completely. Then, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for 1 to 2 days in advance. When you're ready to bake, let the baking dish sit at room temperature on the counter for 30 minutes. Then, bake it uncovered at 350°F for 30 minutes, or until the dish is hot and bubbly.
Remember, it tastes best when it is freshly put together and straight out of the oven. If you do make it ahead of time, it can lose some of its creaminess.
Yes! You can easy double the recipe if making a large amount for a crowd. I always double the recipe for the holidays. Just make sure to use 2 different baking dishes when doubling the recipe so it doesn't overflow.
Expert Tips
- For a more traditional baked macaroni and cheese, leave off the Panko crust topping.
- Even though it requires a bit more effort, always shred the cheese from a block using a box grater. The pre-shredded, bagged versions often contain anti-caking additives that prevent the cheese from melting smoothly, and to be honest, it just doesn't taste as good.
- You don't have to bake it...it's technically ready to eat when you combine all the ingredients together. But baking it melds all the flavors together.
- Do not freeze! It will cause the sauce to become grainy and the pasta to lose its texture. And, it won't taste the same.
- Store any leftovers in the refrigerator in an air tight container. Reheat in the microwave or in the oven.
- To add more creaminess when reheating, add 1-2 Tablespoons of milk to the mac and cheese and stir well. Or, you can save ½ cup of the sauce from the directions above to add back into the sauce when reheating.
🍲 More Recipes To Try!
If you tried this Baked Macaroni and Cheese or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Baked Macaroni and Cheese
Equipment
- deep 9x13 casserole dish OR a 4 quart baking dish
- Box Grater
Ingredients
For The Macaroni and Cheese
- 16 ounce box elbow macaroni, cooked
- 1 Tablespoon olive oil
- 7 Tablespoons butter, salted and separated
- ⅓ cup all purpose flour
- 2 teaspoons salt
- ½ teaspoon ground pepper
- 1 teaspoon ground mustard
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, shredded and divided
- 2 cups Gruyère cheese, shredded and divided
For The Breadcrumb Topping
- 1 cup Panko Breadcrumbs
- 4 Tablespoons melted butter, salted
- ½ cup Parmesan cheese, shredded
- ¼ teaspoon smoked paprika
Instructions
- Preheat the oven to 350°F.
- Lightly grease the baking dish with a Tablespoon of butter until the bottom and all sides are well coated. Set aside.
- Using a box grater, shred the sharp cheddar cheese and set aside.
- Using a box grater, shred the Gruyère cheese and set aside.
- Next, bring a large pot of water to a boil and cook the elbow macaroni to al dente.
- When the pasta is done, drain, and place the cooked pasta in a large bowl.
- Drizzle the pasta with the 1 Tablespoon of olive oil and stir to coat. Set aside to cool.
- In a deep sauce pan, melt the 6 Tablespoons of butter.
- Slowly whisk in the ⅓ cup of flour, 1 teaspoon of ground mustard, 2 teaspoons of salt, and ½ teaspoon of black pepper for about 30 seconds until a paste (also called a roux) forms.
- Slowly whisk in the milk and heavy whipping cream until the mixture is smooth and there are no lumps.
- Continue to whisk on medium-high heat until you small bubbles start to surface. Continue to whisk for 2-3 more minutes until the mixture slightly thickens.
- Add 2 cups of shredded sharp cheddar cheese and 1 cup of Gruyère cheese into the mixture and whisk until smooth.
- Add another 1 cup of shredded sharp cheddar cheese to the sauce and mix until smooth. The sauce should be slightly thick.Expert Tip: Taste the sauce during this step and add more salt, if needed.
- Next, add the cooked pasta into the pot of cheese sauce and stir until well combined.
- Pour half of the macaroni and cheese into the prepared baking dish.
- Sprinkle on the remaining 1 cup of shredded sharp cheddar cheese and 1 cup of Gruyère cheese, and then pour the remaining macaroni and cheese on top of the shredded cheese. Set aside.
- It's now time to make the Panko-parmesan crust. In a small bowl, combine 1 cup of Panko breadcrumbs, ½ cup shredded Parmesan cheese, 4 Tablespoons of melted butter, and ¼ teaspoon of smoked paprika.
- Sprinkle over the top of the mac and cheese and bake uncovered for 30 minutes. You'll know it's done when it becomes bubbly and the top is golden brown.
- Serve immediately.
Notes
-
- For a more traditional baked macaroni and cheese, leave off the Panko crust topping.
-
- Even though it requires a bit more effort, always shred the cheese from a block using a box grater. The pre-shredded, bagged versions often contain anti-caking additives that prevent the cheese from melting smoothly, and to be honest, it just doesn't taste as good.
-
- You don't have to bake it...it's technically ready to eat when you combine all the ingredients together. But baking it melds all the flavors together.
-
- Do not freeze! It will cause the sauce to become grainy and the pasta to lose its texture. And, it won't taste the same.
-
- Store any leftovers in the refrigerator in an air tight container. Reheat in the microwave or in the oven. To add more creaminess when reheating, add 1-2 Tablespoons to the macaroni and cheese and stir well. Or, you can save ½ cup of the cheese sauce from the directions above to add back into the sauce when reheating.
Guy Ritzman
Over the years I have created and re-created my mac and cheese recipe many times. I always get rave reviews and was very surprised how close this is to my recipe. I especially like the ground mustard in mac and cheese. I discovered this quite by accident. Congratulations on a great recipe.
Amanda Mason
Thanks, Guy! So glad you loved it!! The ground mustard is the secret and really helps pulls all the flavors together!
Juyali
My family looved this! It's going to be in our recipe rotation for sure. Yum.
Amanda Mason
So glad you loved it!!!
Juyali
So good. Savory, creamy and comforting. Happy I actually had all the ingredients at home. Great recipe!
Amanda Mason
So glad you loved it!