Creamy Homemade Baked Mac and Cheese
This baked mac and cheese is rich, ultra-creamy, and loaded with melty cheese - basically, everything you want in the ultimate comfort food! With a velvety smooth sauce and a golden, buttery topping, this is the kind of dish that makes everyone race to the table.
Servings: 8 servings
Calories: 415kcal
Ingredients
Macaroni:
- 1 (16-oz) box dried elbow macaroni uncooked
- 1 tablespoon unsalted butter
Cheese:
- 1 (16-oz) block sharp cheddar cheese freshly shredded (about 4 cups); divided
- 1 (8-oz) block Gruyere cheese freshly shredded (about 2 cups)
- ½ (8-oz) block low moisture part-skim mozzarella cheese freshly shredded (about 1 cup)
Sauce:
- 8 tablespoons unsalted butter
- ½ cup all-purpose flour
- 3 ½ cups whole milk warmed to lukewarm
- 1 cup half-and-half OR heavy cream OR more whole milk; depending on preferred richness
Seasonings:
- 1 teaspoon Dijon mustard
- 1 teaspoon salt more or less to taste; depends a lot on exact cheeses used
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground paprika
- ⅛ teaspoon ground nutmeg
- ground black pepper to taste
Topping (optional):
- 1 cup panko breadcrumbs or more to taste
- 1 tablespoon unsalted butter melted
- ⅛ teaspoon salt
Instructions
- Prep: Heat oven to 350°F and lightly grease a 3-quart casserole dish.
- Boil macaroni: Cook 1 (16-oz) box dried elbow macaroni according to package directions. Drain well, then toss with 1 tablespoon unsalted butter. Spread macaroni in prepared casserole dish and set aside to cool.
- Shred cheeses: While macaroni is cooking, shred 1 (16-oz) block sharp cheddar cheese, 1 (8-oz) block Gruyere cheese and ½ (8-oz) block low moisture part-skim mozzarella cheese. Set aside 1 cup of shredded cheddar for topping. Combine remaining cheddar, Gruyere, and mozzarella in a bowl.
- Make the sauce base:Prepare roux: Melt 8 tablespoons unsalted butter in a wide, deep skillet over medium heat. Whisk in ½ cup all-purpose flour and cook, whisking constantly, until mixture is no longer foaming (about 1–2 minutes).Add milk: Carefully whisk in 3 ½ cups whole milk (warmed), ensuring pan is set over medium heat (not higher) to prevent splattering or lumps. Cook over medium heat, whisking constantly, until smooth and lightly thickened (about 5 minutes).Incorporate cream: Stir in 1 cup half-and-half (or heavy cream) and heat over medium heat for an additional 1-2 minutes. Remove skillet from heat.
- Finish sauce: Add 1 teaspoon Dijon mustard, 1 teaspoon salt, ½ teaspoon onion powder, ½ teaspoon garlic powder, ¼ teaspoon ground paprika, ⅛ teaspoon ground nutmeg and ground black pepper. Also add combined cheeses (excluding the reserved cheddar) to sauce. Stir until smooth and creamy. Add cooled macaroni to sauce and stir to coat. Return sauced macaroni to casserole dish.
- Add reserved cheddar and topping: Evenly sprinkle reserved 1 cup of shredded cheddar over macaroni. In a small bowl, combine 1 cup panko breadcrumbs with 1 tablespoon unsalted butter (melted); add ⅛ teaspoon salt or to taste. Sprinkle breadcrumb mixture over cheddar layer.
- Bake: Bake in preheated oven at 350°F for 20–25 minutes, or until edges are bubbly and topping is lightly golden. Avoid over-baking to maintain a creamy texture. Let stand 5-10 minutes, then serve immediately!
Video
Notes
Ingredient notes
- Macaroni: Cook just until al dente—it will soften more in the oven.
- Cheese: Shred your own! Pre-shredded cheese won’t melt as smoothly.
- Cheddar: Use sharp or extra-sharp for the best flavor.
- Gruyère: Adds richness, but Swiss, fontina, or Monterey Jack work too.
- Breadcrumb Topping: Use panko for extra crunch, or swap for crushed Ritz crackers.
Recipe tips
- Undercook the pasta slightly to prevent mushy mac and cheese.
- Add milk slowly to the roux while whisking to avoid lumps.
- Keep heat on medium when melting cheese - too hot = grainy sauce.
- Rest for 5–10 minutes before serving so the sauce sets and stays creamy.
- Want extra crunch? Broil the topping for 2–3 minutes at the end.
Storage tips
- Make ahead: Assemble (but don’t bake), cover, and refrigerate up to 24 hours.
- Reheat leftovers: Add a splash of milk and warm in the oven at 300°F or microwave in short bursts.
- Freeze before baking: Cover tightly and freeze up to 3 months. Thaw overnight, then bake.
- Freeze after baking: Portion into containers, thaw overnight, and reheat with a little milk.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 41g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 673mg | Potassium: 257mg | Fiber: 2g | Sugar: 4g | Vitamin A: 708IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 1mg