Homemade Baked Mac and Cheese Recipe to Adore

Comfort food meets culinary magic in this delectable mac and cheese that promises pure satisfaction.

Creamy textures blend seamlessly with sharp cheddar and smooth gruyère, creating a dish that sings with flavor.

Memories of childhood dinners come rushing back with each cheesy bite.

Melted goodness cascades through perfectly cooked pasta, promising a luxurious experience for serious cheese lovers.

Forget bland boxed versions – this homemade recipe delivers restaurant-quality decadence right in your kitchen.

Layers of rich, velvety cheese sauce coat every single pasta curve with mouthwatering intensity.

She’ll be begging you to make this again and again.

Why the BEST Homemade Baked Mac and Cheese Lives Up to the Hype

• Transforms ordinary pasta into a creamy, cheesy masterpiece that hugs your taste buds with pure deliciousness.
• Requires only 30 minutes from start to finish, making it perfect for busy weeknight dinners when everyone's hungry and impatient.
• Easily customizable with different cheese blends or optional mix-ins like bacon, breadcrumbs, or vegetables, ensuring something for every palate.
• Stores beautifully in the refrigerator and reheats perfectly, providing convenient leftovers that taste just as amazing the next day.

Ingredients Breakdown for Baked Mac and Cheese

Main Ingredients:

• Pasta, Elbow Macaroni: Classic pasta shape perfect for mac and cheese, holds sauce well.
• Cheddar Cheese, Gruyere Cheese: Sharp and rich cheeses that create a creamy, flavorful sauce. Choose high-quality, freshly grated cheeses for best melting.

• Butter: Provides rich flavor and helps create smooth roux. Use unsalted butter for better sauce control.
• Flour: Helps thicken the sauce and create a smooth texture. All-purpose flour works best.
• Milk: Creates the base of the cheese sauce. Whole milk recommended for richness.

• Salt, Pepper: Essential seasonings to enhance overall flavor. Use kosher or sea salt for better taste.
• Garlic Powder: Optional flavor booster that adds depth to the cheese sauce.
• Breadcrumbs: Provides crispy, golden topping for textural contrast. Panko breadcrumbs work great for extra crunchiness.

Simple Way to Bake Mac and Cheese at Home

Step 1: Boil The Pasta

Fill a large pot with water and bring to a rolling boil. Add pasta and cook until al dente. Drain pasta, keeping a small amount of pasta water aside for later use.

Step 2: Create Creamy Cheese Sauce

Grab a saucepan and melt butter over medium heat. Sprinkle flour into melted butter and whisk until smooth. Cook mixture for approximately one minute until it turns light golden. Gradually pour milk while continuously stirring. Keep whisking until sauce thickens and starts bubbling.

• Cheddar cheese
• Gruyere cheese

• Salt
• Black pepper
• Garlic powder

Use reserved pasta water to adjust sauce consistency if needed.

Step 3: Combine Pasta And Cheese

Pour cheese sauce over cooked pasta. Mix thoroughly ensuring every pasta piece gets coated with cheesy goodness.

Step 4: Prepare Crispy Topping

Melt remaining butter in a small pan. Toss breadcrumbs in melted butter until evenly coated.

Step 5: Bake The Mac And Cheese

Preheat oven to 350°F. Transfer pasta mixture into a greased baking dish. Sprinkle buttered breadcrumbs evenly across the top. Bake for 20-25 minutes until golden brown. Optional: Broil for 2-3 minutes for extra crispiness.

Step 6: Serve And Savor

Allow mac and cheese to rest for a few minutes before serving. Enjoy hot and fresh. Leftovers can be reheated easily.

Key Tips for Homemade Baked Mac and Cheese

• Customize Your Mac and Cheese: Adaptable Cooking Techniques
• -Pasta Water Magic: Reserve a little pasta water to adjust sauce consistency, helping create the perfect creamy texture without making it too dry or too runny.
• -Cheese Blend Brilliance: Experiment with different cheese combinations like sharp cheddar, gruyere, or monterey jack to elevate flavor profiles and create unique taste experiences.
• -Crispy Topping Perfection: Toast breadcrumbs in butter before sprinkling to enhance golden-brown crunchiness and add delightful textural contrast to the creamy pasta.
• -Dietary Modification Hack: Swap regular milk with lactose-free or plant-based alternatives, and use gluten-free breadcrumbs to make this recipe accessible for various dietary needs.
• -Make-Ahead Magic: Prepare the mac and cheese in advance, refrigerate, and bake when ready, allowing flavors to meld and making meal preparation more convenient.

Smart Storage Tips for Mac and Cheese Leftovers

• Store leftover mac and cheese in an airtight container within 2 hours of cooking. Keep it chilled in the refrigerator for up to 4 days.
• Transfer a portion to a microwave-safe dish, add a splash of milk to restore creaminess, and heat in 30-second intervals, stirring between each interval until thoroughly warmed.
• Preheat oven to 350°F, place mac and cheese in a baking dish, add a little milk to prevent drying, cover with foil, and warm for 15-20 minutes. Remove foil for the last 5 minutes to crisp the topping.
• Wrap the mac and cheese tightly in freezer-safe containers or bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What Tastes Best with Baked Mac and Cheese

• A chilled sauvignon blanc cuts through the richness of the creamy mac and cheese, providing a refreshing contrast with its bright, acidic notes.
• An india pale ale (IPA) delivers bold, citrusy flavors that stand up to the robust cheese sauce, creating a delightful taste experience.
• Create a light green salad with crisp arugula, cherry tomatoes, and tangy vinaigrette to balance the heavy, decadent mac and cheese, adding a fresh counterpoint to the dish.
• Prepare simple roasted brussels sprouts or glazed carrots to introduce a caramelized, slightly sweet element that enhances the creamy pasta's depth of flavor.

Flavorful Variations for Baked Mac and Cheese

Gluten-Free Comfort: Swap regular pasta with gluten-free pasta and use almond flour instead of wheat flour for the roux. Ensure all ingredients are certified gluten-free to create a safe meal for those with sensitivities.

Vegan Cheese Dream: Replace dairy cheese with nutritional yeast, cashew cheese, or store-bought vegan cheese alternatives. Use plant-based milk like almond or oat milk, and swap butter with coconut oil or vegan margarine for a creamy, dairy-free version.

Protein Power Bowl: Add cooked chicken, crispy bacon bits, or diced ham to transform the mac and cheese into a heartier main course. Mix in some sautéed vegetables like spinach or broccoli for extra nutrition and color.

Low-Carb Veggie Swap: Substitute traditional pasta with zucchini noodles or cauliflower rice to reduce carbohydrates. Use full-fat cheese and cream to maintain the rich, creamy texture while creating a lower-carb alternative.

The Best Homemade Baked Mac And Cheese Recipe

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4.8 from 36 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Creamy, cheesy Classic Mac and Cheese delivers comfort straight from your kitchen, promising pure indulgence. Irresistible golden breadcrumbs and rich cheese sauce combine for a mouthwatering experience you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 lb (450 g) elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• ½ cup grated Parmesan cheese

Sauce and Liquid Ingredients:

• 4 tablespoons unsalted butter
• 3 cups whole milk
• 1 cup heavy cream
• ¼ cup all-purpose flour
• 1 teaspoon Dijon mustard

Seasoning and Topping Ingredients:

• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 2 tablespoons unsalted butter, melted
• ¼ cup grated Parmesan cheese
• ½ teaspoon paprika (optional)

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Instructions

1. Prepare a large pot of salted water and cook the pasta until al dente, ensuring it maintains a slight firmness. Drain thoroughly, reserving a small amount of pasta water for potential sauce adjustment.
2. Create a velvety roux by melting butter in a spacious saucepan over medium heat. Gradually incorporate flour, whisking continuously to develop a smooth, golden base. Slowly introduce milk while stirring to prevent lumps, allowing the mixture to thicken and become glossy.
3. Reduce heat and fold in grated cheddar and gruyere cheeses, stirring until completely melted and integrated. Season with salt, pepper, and garlic powder, creating a luxurious, silky sauce. If needed, thin the mixture with reserved pasta water.
4. Gently combine cooked pasta with the cheese sauce, ensuring each pasta piece is generously coated with the creamy mixture.
5. Prepare the crispy topping by melting remaining butter and tossing with breadcrumbs until evenly coated and golden.
6. Transfer the cheesy pasta to a greased baking dish, spreading it evenly. Distribute the buttered breadcrumbs across the surface for a crunchy contrast.
7. Heat the oven to 350F (175C) and bake for 20-25 minutes until the top turns a beautiful golden brown. For extra crispiness, broil briefly during the final moments of cooking, watching carefully to prevent burning.
8. Allow the mac and cheese to rest for a few minutes after removing from the oven. Serve immediately for optimal flavor and texture, knowing it also reheats wonderfully for future enjoyment.

Notes

• Choose short pasta shapes with ridges like cavatappi or shells to help cheese sauce cling better and create more delicious bites.
• Grate cheese manually instead of using pre-shredded varieties, ensuring smoother melting and richer flavor without anti-caking agents.
• Use whole milk or mix half-and-half with milk for extra creamy, decadent sauce that coats pasta perfectly without separation.
• Toast breadcrumbs in skillet before adding to topping for deeper, nuttier flavor and extra crunch that elevates the entire dish’s texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 505
• Sugar: 4 g
• Sodium: 743 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 88 mg