Get ready to fall in love with The BEST Homemade Baked Mac and Cheese! Imagine tender elbow macaroni wrapped in the silkiest, cheesiest sauce you’ve ever tasted, topped with a golden, buttery, crispy panko layer that makes every bite a little celebration. This recipe is pure comfort food bliss, perfect for everything from family dinners to holiday feasts, and is destined to become your most requested mac and cheese. Trust me, this is not your average boxed variety—it’s creamy, rich, and packed with flavor from three different cheeses. The BEST Homemade Baked Mac and Cheese is about to steal your heart (and probably your leftovers, too).
Ingredients You’ll Need
The ingredient list for The BEST Homemade Baked Mac and Cheese may be short, but each item plays a crucial role in building maximum flavor, creaminess, and irresistible crunch. Let’s break down what you’ll need and why you can’t skip a single one!
- Elbow macaroni (16 ounces): The classic noodle shape for catching all that luscious cheese sauce—cook it just to al dente for the perfect bite.
- Unsalted butter (4 tablespoons): Essential for creating a rich roux base and adding buttery flavor throughout.
- All-purpose flour (1/4 cup): Helps thicken the cheese sauce so it clings to every noodle.
- Whole milk (3 cups): Adds creaminess and keeps the sauce velvety smooth.
- Heavy cream (1 cup): For an extra-decadent, ultra-creamy texture that really sets this dish apart.
- Salt (1/2 teaspoon): Brings out the full cheesy flavor.
- Garlic powder (1/2 teaspoon): Adds subtle depth without overpowering the cheese.
- Ground mustard (1/2 teaspoon): Enhances the sharpness of the cheddar and gives a little tang.
- Black pepper (1/4 teaspoon): Balances the richness with a touch of warmth.
- Shredded sharp cheddar cheese (3 cups): The star of the show—always shred it yourself for the smoothest melt.
- Shredded mozzarella cheese (1 cup): For that irresistible stretch and extra gooeyness.
- Grated Parmesan cheese (1/2 cup): Rounds out the cheese blend with its nutty, salty punch.
- Panko breadcrumbs (1 cup): Delivers the ultimate crispy, crunchy topping.
- Melted butter (2 tablespoons): Binds the panko for a beautiful golden finish.
- Grated Parmesan cheese for topping (2 tablespoons): Adds another layer of flavor to the crunchy top.
- Paprika (pinch, optional): For a pop of color and a whisper of smoky warmth.
How to Make The BEST Homemade Baked Mac and Cheese
Step 1: Prep Your Oven and Pasta
Start by cranking your oven up to 375°F so it’s nice and hot when your mac and cheese is ready to bake. While it preheats, cook your elbow macaroni in a big pot of salted water. Be sure to stop at al dente—the noodles will finish cooking in the oven, keeping them perfectly tender without getting mushy. Drain the pasta and set it aside, resisting the urge to sneak a bite (okay, maybe just one).
Step 2: Make the Creamy Cheese Sauce
Melt the unsalted butter in a large saucepan over medium heat. Once it’s bubbly, sprinkle in the flour and whisk non-stop for a minute or two. This roux is the secret to a thick, creamy sauce that won’t get grainy. Slowly pour in the whole milk and heavy cream, whisking constantly until the mixture is silky and smooth. Stir in the salt, garlic powder, ground mustard, and black pepper, then let the sauce cook for about 5–6 minutes, stirring often, until it thickens enough to coat the back of a spoon.
Step 3: Add the Cheeses
Take the pan off the heat and add the shredded sharp cheddar, mozzarella, and Parmesan cheeses. Stir everything together until all the cheese is melted and the sauce turns into a glorious, gooey river of deliciousness. This trio creates the rich, layered flavor and creamy texture that makes The BEST Homemade Baked Mac and Cheese such a standout.
Step 4: Combine Pasta and Sauce
Pour your drained macaroni right into the cheese sauce and give it a gentle but thorough toss, making sure every noodle is lavishly coated. The sauce should be thick enough to cling to the pasta, but still oozy and creamy. Now scoop the whole mixture into a greased 9×13-inch baking dish, smoothing the top with your spatula.
Step 5: Top and Bake
In a small bowl, stir together the panko breadcrumbs, melted butter, extra Parmesan, and a pinch of paprika if you’re feeling fancy. Sprinkle this crunchy, buttery topping evenly over your mac and cheese. Slide the dish into the oven and bake uncovered for 20–25 minutes, until the top is golden and the filling is bubbling around the edges. Let it rest for 5 minutes before digging in—if you can wait that long!
How to Serve The BEST Homemade Baked Mac and Cheese
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and a hint of freshness to each scoop of The BEST Homemade Baked Mac and Cheese. For a little heat, try a dash of hot sauce or a scattering of sliced green onions. And if you want to take things over the top, a sprinkle of crispy bacon bits is always a crowd-pleaser!
Side Dishes
This dish shines as a main course or a hearty side. Pair it with a crisp green salad tossed in a tangy vinaigrette, or serve alongside roasted vegetables like broccoli or Brussels sprouts to balance out all that creamy goodness. It’s also perfect next to classic comfort foods—think fried chicken, meatloaf, or barbecue.
Creative Ways to Present
For a fun twist, spoon The BEST Homemade Baked Mac and Cheese into individual ramekins for personal-sized portions—kids and adults alike love their own bubbling mini casserole. You can also serve it in a cast iron skillet for a rustic, family-style feel, or scoop it into hollowed-out bread bowls for a show-stopping presentation at parties.
Make Ahead and Storage
Storing Leftovers
Leftovers of The BEST Homemade Baked Mac and Cheese are a blessing! Simply cover your baking dish tightly with foil or transfer to an airtight container, then refrigerate for up to 4 days. The topping might soften, but the flavors just get richer and deeper.
Freezing
If you want to stash some for a rainy day, let the baked mac and cheese cool completely, then wrap tightly in foil and freeze for up to 2 months. For best results, freeze before adding the breadcrumb topping, then add it fresh just before baking.
Reheating
To reheat, cover the dish with foil and warm in a 350°F oven until heated through, about 20–25 minutes (add a splash of milk to keep it creamy if needed). For single servings, the microwave works, but the oven will revive that irresistible crispy topping.
FAQs
Can I use a different type Main Course, Side Dish
Absolutely! While elbow macaroni is classic for The BEST Homemade Baked Mac and Cheese, shells, cavatappi, or rotini all work beautifully. Just make sure to cook them al dente for the best texture.
Do I have to use all three cheeses?
The combination of cheddar, mozzarella, and Parmesan really makes this dish sing, but you can experiment with other favorites like Gruyère, Monterey Jack, or fontina. Just keep the total cheese amount the same for perfect results.
Can I make The BEST Homemade Baked Mac and Cheese ahead of time?
Yes! Assemble the dish up to a day in advance, cover, and refrigerate. When you’re ready, bake as directed, adding a few extra minutes if it’s straight from the fridge. This makes it perfect for holidays and meal prep.
How can I add extra flavor?
Try stirring in cooked bacon, sautéed onions, roasted garlic, or even a handful of chopped jalapeños for a spicy kick. The recipe is a wonderful base for all your favorite add-ins!
Why is it better to shred your own cheese?
Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. For the creamiest, smoothest results in The BEST Homemade Baked Mac and Cheese, always buy blocks of cheese and shred them yourself.
Final Thoughts
Once you’ve tried The BEST Homemade Baked Mac and Cheese, you’ll never look at boxed versions the same way again. There’s just something magical about homemade—cheesy, cozy, and always made with love. Give it a try, and watch it become a beloved staple in your kitchen!
Print
The BEST Homemade Baked Mac and Cheese Recipe
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This classic homemade baked mac and cheese recipe delivers a creamy, cheesy, and comforting pasta dish perfect for family dinners or special occasions. Featuring a rich cheese sauce made with sharp cheddar, mozzarella, and Parmesan, topped with a golden, crunchy panko breadcrumb crust, this dish is sure to be a crowd-pleaser.
Ingredients
Mac and Cheese:
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/4 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 2 tablespoons grated Parmesan cheese
- Pinch of paprika (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking your mac and cheese later.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
- Make Roux: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, whisking constantly, to create a roux without letting it brown.
- Add Dairy: Gradually whisk in the whole milk and heavy cream until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens, about 5 to 6 minutes.
- Season Sauce: Stir in the salt, garlic powder, ground mustard, and black pepper, adjusting seasoning as needed.
- Melt Cheeses: Remove the sauce from the heat and mix in the sharp cheddar, mozzarella, and Parmesan cheese until fully melted and smooth.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce, stirring well to coat all the pasta evenly.
- Prepare Baking Dish: Grease a 9×13-inch baking dish to prevent sticking. Pour the macaroni and cheese mixture into the dish and spread it out evenly.
- Make Topping: In a small bowl, combine the panko breadcrumbs, melted butter, grated Parmesan cheese, and a pinch of paprika if using. Mix well to coat the breadcrumbs.
- Top and Bake: Sprinkle the breadcrumb topping evenly over the mac and cheese. Bake uncovered in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
- Rest and Serve: Remove from the oven and let the baked mac and cheese rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- For extra flavor, you can add cooked bacon, sautéed onions, or roasted garlic into the cheese sauce before baking.
- This dish can be prepared a day in advance; if chilled, bake for an additional 5-10 minutes or until heated through.
- Use block cheese and shred it yourself for the creamiest texture and best melting quality.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 4g
- Sodium: 460mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg
