Baked Mac and Cheese
This is the mac and cheese of holiday tables and weeknight cravings alike: tender elbow macaroni folded through a silky three-cheese sauce, then baked under a golden buttery crumb crust. It comes out of the oven bubbling and browned at the edges, with a center so creamy it practically glows. One spoonful and you'll never go back to the box.
- Prep time
- 20 mins
- Cook time
- 30 mins
- Total time
- 50 mins
- Servings
- 8 servings
- Calories
- 520
Ingredients
- 1 lb elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- Heat the oven to 375°F (190°C) and butter a 9×13-inch baking dish. Cook the macaroni in well-salted boiling water until just shy of al dente, about 1 minute less than the package says — it finishes cooking in the oven.
- Melt the 1/4 cup butter in a large saucepan over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to form a smooth roux.
- Slowly pour in the warm milk while whisking, then add the cream. Simmer gently, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat and whisk in the Dijon, garlic powder, salt, and pepper. Add the cheddar, Gruyère, and Parmesan a handful at a time, stirring until each melts before adding more. Taste and adjust the salt.
- Fold the drained macaroni into the cheese sauce until every piece is coated, then spread into the prepared baking dish. Toss the panko with the melted butter and scatter evenly over the top.
- Bake 25–30 minutes until bubbling around the edges and deeply golden on top. Let it rest 10 minutes before serving so the sauce sets into its creamiest form.
Pro tips
- Shred your own cheese — pre-shredded cheese is coated in starch and melts into a grainier sauce.
- Warm the milk before adding it to the roux; cold milk can make the sauce lumpy.
- Slightly undercook the pasta so it doesn't turn mushy during the bake.
- For a smoky twist, add half a teaspoon of smoked paprika to the sauce or stir in crumbled cooked bacon.
Frequently asked questions
Can I make mac and cheese ahead of time?
Yes. Assemble it through step 5, cover, and refrigerate up to 24 hours. Add 10–15 minutes to the bake time, baking straight from the fridge until bubbly.
Why is my cheese sauce grainy?
Graininess usually comes from too-high heat or pre-shredded cheese. Always melt the cheese off the heat and add it gradually, stirring gently.
Can I use different cheeses?
Absolutely. Sharp cheddar is the backbone, but fontina, Gouda, Colby, or Pepper Jack all melt beautifully. Avoid very hard aged cheeses alone — they don't melt smoothly.
How do I store leftover baked mac and cheese?
Refrigerate in an airtight container for up to 4 days. Reheat with a splash of milk, covered, at 350°F for about 20 minutes to bring back the creaminess.