Creamy, comforting, and topped with golden breadcrumbs, this homemade baked mac and cheese turns a simple pasta dish into a family favorite you’ll slide onto every holiday table.
Why You’ll Love This Recipe
- Classic comfort food with a homemade twist—no boxed mix in sight
- Ultra-creamy sauce thanks to sharp cheddar and a hint of Gruyère
- Crunchy breadcrumb topping delivers that perfect contrast
- Easy one-dish casserole for minimal cleanup
- Ready in about an hour—weeknight magic or weekend treat
- Crowd-pleaser: loved by kids, teens, and grown-ups alike
- Customizable cheese combos for every palate
- Pantry-friendly ingredients (most you already have!)
Ingredients
- 1 lb elbow macaroni (or shells for more sauce pockets)
- 3 tbsp unsalted butter (plus extra for greasing the dish)
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream (or half-and-half)
- 2 cups sharp cheddar, shredded (Cabot extra sharp recommended)
- 1 cup Gruyère, shredded (substitute Swiss if needed)
- ½ tsp mustard powder
- ¼ tsp cayenne pepper (optional, for a little kick)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 cup panko breadcrumbs (or homemade from day-old baguette)
- 2 tbsp Parmesan, grated (for topping)
- 2 tbsp chopped fresh parsley (optional garnish)
Directions
- Preheat and prep
Preheat oven to 375°F and grease a 9×13-inch baking dish with butter; this helps your casserole slide out easily later. - Cook pasta al dente
Bring a large pot of salted water to a boil, add macaroni, and cook 1–2 minutes shy of package directions; it’ll finish in the oven. Drain well. - Build the roux
In the same pot, melt 3 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes until pale gold and bubbly—no browning here. - Whisk in dairy
Slowly pour in warm milk and heavy cream while whisking constantly to avoid lumps. Look for a thick, velvety sauce that coats the back of a spoon. - Cheese time
Lower heat, stir in cheddar and Gruyère a handful at a time until smooth and velvety. Sprinkle in mustard powder, cayenne, salt, and pepper; taste and tweak. - Combine pasta and sauce
Toss drained macaroni into the cheese sauce, stirring until every noodle’s coated in creamy goodness. - Add to casserole dish
Pour mixture into your prepared dish, smoothing the top with a spatula. - Top with crunchy layer
Mix panko breadcrumbs and Parmesan in a small bowl, then sprinkle evenly over pasta. Drizzle with a little melted butter if you like extra crisp. - Bake to bubbly perfection
Slide into the oven and bake 20–25 minutes until cheese is bubbling and crumbs are golden. A shallow crack in the center signals it’s ready. - Rest and garnish
Let the casserole rest 5 minutes—this helps it set. Sprinkle fresh parsley before serving for a pop of color.
Servings & Timing
Yield: 6 generous servings
Prep Time: 20 minutes (pasta and sauce prep)
Bake Time: 25 minutes (plus 5 minutes rest)—about 30 minutes total
Total Time: ~50 minutes from stove to table
Variations
- Bacon & Jalapeño: Stir crisp bacon bits and sliced jalapeños into the sauce for a smoky heat kick.
- Veggie-Loaded: Fold in steamed broccoli or roasted butternut squash for extra color and nutrients.
- Truffle Twist: Drizzle ½ tsp truffle oil on top before baking for an upscale touch.
- Gluten-Free: Swap regular flour and breadcrumbs for your favorite GF blends—same creamy result!
- Vegan Style: Use plant-based milk, vegan cheese shreds, and cashew cream to mimic the rich texture.
- Buffalo Mac: Stir in ½ cup hot sauce and top with blue cheese crumbles for game-day flair.
Storage & Reheating
Fridge: Cover casserole tightly and refrigerate up to 4 days—just seal with foil or plastic.
Freezer: Portion into airtight containers, freeze up to 2 months; thaw overnight in the fridge.
Reheating: Bake at 350°F for 15–20 minutes (covered) until warmed through, then uncover to crisp the topping. Microwave-friendly in single servings, but bake for best crunch.
FAQs
Q: Can I use a different pasta shape?
A: Absolutely—cavatappi, shells, or rotini all trap sauce beautifully.
Q: Why is my sauce grainy?
A: Graininess often means your sauce got too hot or the cheese was added too fast; lower the heat and stir in cheese a bit at a time.
Q: How do I make it extra creamy?
A: A splash more cream or stirring in a spoonful of room-temp cream cheese will bump up that silky feel.
Q: Can I assemble ahead of time?
A: Yes—assemble, cover, and refrigerate up to 24 hours before baking; add 5 extra minutes to bake time.
Q: What’s the best cheese combo?
A: Sharp cheddar for flavor, Gruyère or fontina for melt; adding mozzarella boosts stretchiness.
Q: Is breadcrumb topping necessary?
A: It’s what makes this baked mac and cheese shine—skip it and you’ll miss that crunchy-meets-creamy moment.
Q: How can I reduce sodium?
A: Use low-salt butter, milk, and cheese, and skip added salt until after you taste the sauce.
Q: Got nut allergies—any tips for a crunchy top?
A: Swap panko for crushed pretzels or cornflakes for a nut-free crunch boost.
Conclusion
Rich, cheesy, and golden-topped, this baked mac and cheese checks every box for comfort food—creamy sauce, a crisp breadcrumb crust, and easy prep that fits any schedule. Give it a whirl this week, then swing back and let me know how your family’s new favorite casserole turned out! For more cozy classics, try my Slow-Roasted Ribs or One-Pot Chicken Pot Pie next.
Baked Mac And Cheese
Ingredients
- 1 lb elbow macaroni (or shells for more sauce pockets)
- 3 tbsp unsalted butter (plus extra for greasing the dish)
- 3 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream (or half-and-half)
- 2 cups sharp cheddar, shredded (Cabot extra sharp recommended)
- 1 cup Gruyère, shredded (substitute Swiss if needed)
- ½ tsp mustard powder
- ¼ tsp cayenne pepper (optional, for a little kick)
- 1 tsp kosher salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 cup panko breadcrumbs (or homemade from day-old baguette)
- 2 tbsp Parmesan, grated (for topping)
- 2 tbsp chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with butter; this helps your casserole slide out easily later.
- Bring a large pot of salted water to a boil, add macaroni, and cook 1–2 minutes shy of package directions; it’ll finish in the oven. Drain well.
- In the same pot, melt 3 tbsp butter over medium heat. Whisk in flour and cook 1–2 minutes until pale gold and bubbly—no browning here.
- Slowly pour in warm milk and heavy cream while whisking constantly to avoid lumps. Look for a thick, velvety sauce that coats the back of a spoon.
- Lower heat, stir in cheddar and Gruyère a handful at a time until smooth and velvety. Sprinkle in mustard powder, cayenne, salt, and pepper; taste and tweak.
- Toss drained macaroni into the cheese sauce, stirring until every noodle’s coated in creamy goodness.
- Pour mixture into your prepared dish, smoothing the top with a spatula.
- Mix panko breadcrumbs and Parmesan in a small bowl, then sprinkle evenly over pasta. Drizzle with a little melted butter if you like extra crisp.
- Slide into the oven and bake 20–25 minutes until cheese is bubbling and crumbs are golden. A shallow crack in the center signals it’s ready.
- Let the casserole rest 5 minutes—this helps it set. Sprinkle fresh parsley before serving for a pop of color.
