Baked Mac and Cheese is the best ever! It’s creamy, cheesy, and rich with a reliable blend of cheeses and a crispy topping. Plus, it’s super straightforward to make!
Try this next: Jalapeño Popper Mac & Cheese or BBQ Pork Mac & Cheese!
author’s note
The Best Mac And Cheese, Finally!
I can’t believe I’ve been sharing recipes for nearly 8 years without a standard baked mac and cheese! After trying countless cheese combinations and noodle ratios, I’ve finally found a version worth sharing.
I wanted a mac and cheese that’s rich, creamy, and packed with cheese—without taking hours to make. So, here it is: a reliable Baked Mac and Cheese recipe!
Expect a super creamy dish with a thick cheese sauce that coats every bite. No one wants a bad plate of mac and cheese! Enjoy!
Baked Mac And Cheese Ingredients
Baked Mac and Cheese Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Elbow macaroni | Cook 1 minute less than the package directs so it can finish in the oven. |
| Unsalted butter | Divide before starting: 1 tablespoon for pasta, 4 for sauce, and 2 for the topping. |
| Evaporated milk | Substitute 3 cups whole milk. Be sure to use evaporated milk, not sweetened condensed milk. |
| Freshly shredded cheese | a reliable blend is equal parts sharp Cheddar, smoked Gouda, and Gruyere. Grate your own for a smoother sauce. |
| Ground mustard | Use dry mustard powder, not prepared yellow mustard. It adds a little tang that complements the cheese. |
| Panko breadcrumbs | Toast in butter for extra crunch. Plain breadcrumbs work too, but panko is a reliable! |
How To Make Baked Mac And Cheese
- Heat Oven: Heat to 350°F (175°C) and grease a baking pan.
- Cook Pasta: Boil salted water, cook pasta, then drain and mix in butter.
- Make Sauce: In a pot, melt butter, then add seasonings. Whisk in flour. Gradually add evaporated milk.
- Add Cheese: mix in shredded cheese until combined.
- Combine: Mix the cheese sauce with the macaroni until well coated.
- Prepare Topping: In a skillet, melt remaining butter and toast panko breadcrumbs.
- Assemble: Pour mac and cheese into baking pan, top with Parmesan and panko.
- Bake: Bake for 10–15 minutes until the edges turn golden brown. Enjoy!
chelsea’s recipe tip
My Top Tips For Success
- Grate your own cheese: It melts more smoothly than pre-shredded.
- Salt Pasta Water: Salt the water well while cooking pasta—about 1 teaspoon per 4 cups of water—to make sure it’s seasoned.
- Remove sauce from heat: mix in the cheese after taking the pot off the burner.
- Keep it saucy: The pasta absorbs sauce as it bakes, so don’t add extra noodles.
- Don’t overbake: Start checking at 10 minutes to keep it creamy.
Variations
- straightforward Baked Mac and Cheese: Stick to two cheeses. Use a food processor’s grater for quick shredding.
- Mozzarella Baked Mac and Cheese: Swap Gouda for mozzarella for that gooey goodness.
- Mix-ins: Enhance your mac and cheese with cooked bacon, chorizo, sausage, grilled chicken, ground beef, frozen peas, sautéed mushrooms, spinach, caramelized onions, roasted broccoli, or butternut squash. To test a mix-in, stir a small amount into a portion of mac and cheese, taste, and if you like it, mix it into the pot before baking!
Storage
Leftovers?
Enjoy this mac and cheese right out of the oven for the best creaminess! Leftovers are still tasty.
Warming Up Leftovers: Microwave it, then spray with cooking spray and broil for a minute—watch it closely!
Freezing: Not a good idea; the dairy and pasta can turn grainy when thawed.
Making for Two: Halve the recipe and use a 9×5-inch loaf pan.
Preparing Ahead: Cook and cool the pasta, then store it in the fridge. Keep the topping and sauce separate. When ready to bake, add a splash of milk to the sauce if needed, assemble, and bake for about 5 extra minutes if everything is cold.
More satisfying Pasta Dishes
- Butternut Squash Pasta with bacon!
- Creamy Chicken Pasta with sun-dried tomatoes and spinach
- Sausage Rigatoni with a creamy tomato sauce
- Chicken Pot Pie Pasta made in one pot
- Chicken Orzo with Parmesan cheese
