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Delicious homemade baked mac and cheese with a golden crust and creamy cheese
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Baked Mac and Cheese

A creamy, cheesy masterpiece that evokes comfort with every bite. Perfect for gatherings or as a delightful indulgence.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Comfort Food, Main Course
Cuisine: American
Keyword: Baked Pasta, Cheesy Dish, comfort food, Family Favorite, Mac and Cheese
Servings: 8 servings
Calories: 600kcal

Ingredients

Pasta

  • 1 lb elbow macaroni or pasta shells Tender and perfect for holding onto the creamy cheese sauce.
  • Salt for boiling water Essential for flavoring the pasta as it cooks.

Cheese Sauce Base

  • 6 tbsp unsalted butter Adds richness and acts as the base for our cheese sauce.
  • 6 tbsp all-purpose flour Used to create a roux that thickens the sauce beautifully.
  • 3 cups whole milk Provides a creamy consistency that enriches the dish.
  • 1 cup heavy cream For that extra indulgence and velvety texture.
  • 2 tsp Dijon mustard Adds a subtle tang that elevates the flavor profile.
  • 1/2 tsp garlic powder Adds depth with a hint of savory flavor.
  • 1/2 tsp onion powder Provides a mild sweetness that complements the cheese.
  • Salt & pepper to taste Essential seasonings that bring balance to the dish.
  • 2 cups sharp cheddar cheese, shredded The star of the show, delivering a bold and zesty flavor.
  • 1 1/2 cups Gruyère cheese, shredded Adds smoothness and a complex flavor that rounds out the cheese medley.
  • 1/2 cup mozzarella cheese, shredded For the gooey stretchiness we all love.

Topping

  • 1 1/2 cups panko breadcrumbs Creates a crunchy topping that contrasts beautifully with the creamy pasta.
  • 3 tbsp melted butter Binds the breadcrumbs together and helps them brown.
  • 1/2 cup shredded cheddar (optional) For extra cheesiness.

Instructions

Preparation

  • Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, following the package instructions. Once cooked, drain the pasta and set it aside while you prepare the cheese sauce.
  • Make the Roux: In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Once the butter has melted, whisk in 6 tablespoons of all-purpose flour to create a roux. Cook for about 1–2 minutes, stirring constantly, until it forms a paste and is lightly golden.
  • Add Milk & Cream: Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream until the mixture is smooth. Bring the mixture to a gentle simmer, stirring continuously, and cook until it thickens, about 5 minutes.
  • Season & Cheese It Up: Stir in 2 teaspoons of Dijon mustard, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. Lower the heat and add in your cheddar, Gruyère, and mozzarella cheeses. Stir vigorously until everything is melted and the sauce is creamy.

Baking

  • Mix in Pasta: Fold the cooked pasta into the cheese sauce, ensuring every piece of macaroni is well-coated. Once fully mixed, pour the concoction into a greased 9×13-inch baking dish.
  • Top It Off: In a small bowl, combine 1 1/2 cups of panko breadcrumbs with 3 tablespoons of melted butter. Sprinkle this mixture evenly over the mac and cheese, and if you’re feeling extra cheesy, add 1/2 cup of shredded cheddar on top.
  • Bake to Perfection: Preheat your oven to 375°F (190°C) and bake the mac and cheese for 20–25 minutes until you see a bubbly, golden brown top.

Serving

  • Cool Slightly & Serve: Let your masterpiece cool for about 5–10 minutes before serving to allow the cheese sauce to settle, ensuring a creamy texture in every serving.

Notes

For best flavor, always use a mix of cheeses. Adding roasted garlic makes a great flavor enhancer. Consider variations like adding bacon bits or veggies for a gourmet twist. Serve in individual ramekins for presentation.