Baked Mac And Cheese Recipe
This Baked Mac And Cheese Recipe is the ultimate creamy, cheesy comfort food that’s simple to make and never fails to impress. In this Baked Mac And Cheese Recipe, we’re combining sharp cheddar, nutty Gruyère, and a crunchy panko topping for the perfect baked mac experience. It takes just fifteen minutes of stovetop work, then twenty minutes in the oven—giving you a family favorite that screams “homemade” and “kid-friendly.”
If you’ve ever wondered how to turn pantry staples into a family favorite, this baked mac and cheese recipe delivers every time. Here’s the thing: it bridges simple weeknight dinners and restaurant-style comfort food—without any fuss. I started tinkering with this cheese recipe decades ago, inspired by my grandma’s Sunday suppers. It’s rich but not too heavy; creamy, yet light enough for seconds, and comes together with sharp cheddar, nutty Gruyère, a splash of mustard, plus just a pinch of paprika and nutmeg. You know what? It’s amazing how something so easy can feel so cozy. According to a 2024 Statista survey, nearly 6 in 10 American households rank mac and cheese among their top comfort dishes. So, whether you’re feeding picky eaters or hosting friends, this homemade pasta casserole—and yes, kid-friendly—hits all the right notes.
Why You’ll Love This Recipe
• You’ll get smooth, gooey cheese in every bite—seriously, it’s heavenly.
• Quick stovetop-to-oven method—ready in about an hour.
• Uses simple pantry staples for a budget-friendly meal.
• Perfect comfort food when you need a cozy pick-me-up.
• Family favorite that pleases both kids and grown-ups.
• Customizable pasta casserole—mix in veggies, bacon, or extras.
• Make-ahead and freezer-friendly for busy weeknights.
• Crunchy breadcrumb topping adds that special baked finish.
Ingredients
• 1 lb elbow macaroni (or shells; choose whole wheat for extra fiber)
• 4 Tbsp unsalted butter (Kerrygold recommended)
• ¼ cup all-purpose flour (white whole wheat works too)
• 3 cups whole milk (or 2% for lighter version)
• ½ cup heavy cream (or plain whole-milk Greek yogurt)
• 2 cups freshly shredded sharp cheddar (pre-shredded clumps up sauce)
• 1 cup shredded Gruyère (Fontina or Monterey Jack as swap)
• 1 tsp Dijon mustard (adds tang)
• ½ tsp smoked paprika (for a hint of warmth)
• ¼ tsp ground nutmeg (rounds out the flavor)
• Kosher salt & freshly ground black pepper, to taste
• 1 cup panko breadcrumbs (Japanese crumbs for extra crunch)
• 2 Tbsp grated Parmesan (for topping)
Tips:
– Always grate cheese yourself—anti-caking agents in bagged cheese can make sauce grainy.
– Use whole-milk Greek yogurt if you want more protein and a slight tang.
– For gluten-free: swap in GF flour and pasta.
Directions
1. Preheat and prep. Preheat your oven to 375°F. Lightly butter a 9×13″ baking dish and set aside.
2. Cook pasta. Bring a large pot of salted water to a boil, add macaroni, and cook 1 minute shy of al dente (about 6–7 minutes). Drain well and set aside.
3. Make the roux. In the same pot, melt butter over medium heat. Whisk in flour for about 1 minute—look for tiny bubbles to form (don’t let it brown).
4. Whisk in liquids. Slowly pour in milk and cream (or yogurt), whisking constantly until smooth. Simmer gently until sauce thickens—about 3–4 minutes.
5. Melt the cheese. Lower heat and stir in cheddar, Gruyère, mustard, paprika, nutmeg, salt, and pepper. Keep stirring until the sauce is glossy and lump-free. Tip: If sauce feels too thick, stir in ¼ cup reserved pasta water.
6. Combine pasta and sauce. Add drained macaroni to the cheese sauce; stir until every noodle is coated in creamy goodness.
7. Transfer to baking dish. Pour mixture into prepared dish, smoothing the top with a spatula.
8. Add crunchy topping. In a small bowl, toss panko with melted butter and Parmesan; sprinkle evenly over pasta.
9. Bake until bubbly. Place dish on the middle rack and bake for 18–20 minutes, or until topping is golden and sauce bubbles at the edges.
10. Rest and serve. Let the casserole stand for 5 minutes before scooping—it helps the sauce set and makes serving neater.
Servings & Timing
Yield: Serves 6–8 as a main or 10–12 as a side
Prep Time: 15 minutes
Cook Time (stovetop): 10 minutes
Bake Time: 20 minutes
Rest Time: 5 minutes
Total Time: About 50 minutes
Variations
• Stir in 6 oz chopped cooked bacon and sliced green onions for smoky crunch.
• Swap cheddar for pepper jack to bring a gentle kick.
• Fold in 1 cup steamed broccoli florets or peas for a veggie boost.
• Blend half a roasted butternut squash into the sauce—hello, hidden nutrition!
• Use gluten-free flour and pasta for a celiac-friendly version.
• Top with crushed kettle-cooked chips instead of panko for nostalgic flair.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, cool completely, cover tightly with foil or plastic wrap, and freeze for up to 2 months. Reheat individual portions in the microwave at 50% power, stirring halfway through. For the whole casserole, cover with foil and bake at 350°F for 15–20 minutes until warmed through. Make-ahead tip: Assemble the dish, cover, and refrigerate overnight—bake fresh the next day.
Notes
• Cheese blend matters: a mix of sharp cheddar and Gruyère delivers melt, tang, and nuttiness.
• Avoid pre-shredded cheese—it contains additives that block perfect melting.
• If your sauce seems too thin, simmer a minute longer on low heat.
• For extra tang, stir in an extra teaspoon of Dijon mustard.
• Letting the bake rest helps the sauce thicken and makes serving less messy.
• I tested this recipe three times—once with white cheddar, which was fun, but classic orange cheddar edges out for nostalgia.
FAQs
Q: Can I use a different pasta shape?
A: Absolutely—cavatappi, shells, or penne all hold sauce beautifully.
Q: How do I make this dairy-free?
A: Use unsweetened almond or oat milk, and swap to dairy-free cheese shreds—just melt gently.
Q: Why did my sauce turn grainy?
A: High heat or pre-shredded cheese can cause graininess; simmer gently and grate fresh cheese.
Q: Can I prep ahead?
A: Yes—assemble, cover, and refrigerate up to 24 hours before baking.
Q: How do I prevent mushy pasta?
A: Cook 1–2 minutes less than the package’s al dente time and drain thoroughly.
Q: Is this recipe suitable for picky eaters?
A: Very much so—most kids and adults love its mild, creamy flavor.
Q: Can I add protein?
A: Stir in shredded rotisserie chicken or cooked ground turkey before baking.
Q: What’s the role of nutmeg?
A: Just a pinch brightens the sauce and balances the cheese’s richness.
Conclusion
This Baked Mac And Cheese Recipe delivers gooey, golden-baked comfort in under an hour—perfect for busy families, potlucks, or anytime you crave creamy pasta casserole. I hope it becomes one of your go-to homemade dinners. If you give it a try, drop a comment below and share your tweaks or photos! For more cozy eats, explore my Cheesy Spinach Artichoke Dip or One-Pot Chicken Alfredo next.
Baked Mac And Cheese Recipe
Ingredients
- 1 lb elbow macaroni or whole wheat
- 4 Tbsp unsalted butter Kerrygold recommended
- ¼ cup all-purpose flour white whole wheat works too
- 3 cups whole milk or 2%
- ½ cup heavy cream or whole-milk Greek yogurt
- 2 cups sharp cheddar freshly shredded
- 1 cup Gruyère shredded
- 1 tsp Dijon mustard adds tang
- ½ tsp smoked paprika for warmth
- ¼ tsp ground nutmeg rounds out flavor
- Kosher salt & freshly ground black pepper to taste
- 1 cup panko breadcrumbs Japanese for crunch
- 2 Tbsp grated Parmesan for topping
Instructions
- Preheat oven to 375°F. Butter a 9×13" baking dish.
- Boil macaroni until 1 minute shy of al dente. Drain and set aside.
- Melt butter, whisk in flour until bubbly.
- Pour in milk and cream, simmer until thickened.
- Stir in cheeses, mustard, paprika, nutmeg, salt, and pepper.
- Add pasta to cheese sauce.
- Pour mixture in the prepared dish.
- Toss panko with butter and Parmesan, sprinkle over pasta.
- Bake for 18–20 minutes until golden and bubbly.
- Let stand for 5 minutes before serving.
