Oh, baked mac and cheese—just saying those words makes my mouth water! There’s something magical about that creamy, cheesy goodness topped with a golden, crispy crust. It’s the ultimate comfort food, the kind of dish that feels like a warm hug after a long day. I’ve been making this version for years, tweaking it until it’s just right—rich, gooey, and packed with flavor. Whether it’s a cozy family dinner or a potluck with friends, this baked mac and cheese never fails to disappear fast. Trust me, once you try it, you’ll understand why it’s a classic.
Why You’ll Love This Baked Mac and Cheese
This isn’t just any mac and cheese—it’s the kind that makes everyone at the table go silent because they’re too busy shoveling forkfuls into their mouths. Here’s why it’s a winner:
- Creamy, dreamy cheese sauce: It coats every noodle perfectly, thanks to a foolproof roux base and a blend of cheddar and mozzarella.
- That irresistible crunch: Buttery breadcrumbs toasted golden-brown on top? Yes, please. The contrast of textures is everything.
- Simple but special: No fancy techniques—just good ingredients and 35 minutes from stovetop to table. Even my picky nephew begs for seconds.
It’s comfort food at its best—uncomplicated, satisfying, and downright addictive.
Ingredients for Baked Mac and Cheese
Here’s everything you’ll need to make the creamiest, cheesiest baked mac and cheese. Trust me, using the right ingredients (and prepping them properly) makes all the difference!
- 8 oz elbow macaroni – The classic shape that holds onto every drop of cheese sauce
- 2 cups shredded sharp cheddar cheese – Freshly grated melts so much better than pre-shredded!
- 1 cup shredded mozzarella cheese – For that irresistible stretchy pull
- 2 cups whole milk – Don’t skimp – the fat content helps make the sauce extra rich
- 2 tbsp butter – Salted or unsalted both work, just adjust salt accordingly
- 2 tbsp all-purpose flour – This is what thickens our cheese sauce to perfection
- 1/2 tsp salt – I like to start with this and adjust to taste
- 1/4 tsp black pepper – Freshly cracked adds such nice flavor
- 1/2 cup plain breadcrumbs – Panko works great too for extra crunch
- 1 tbsp olive oil – For mixing with the breadcrumbs before baking
Equipment You’ll Need
Don’t worry—you don’t need fancy gadgets for this baked mac and cheese! Just grab these kitchen basics:
- Medium saucepan – For making that dreamy cheese sauce
- Whisk – To keep your sauce smooth and lump-free
- 9×13-inch baking dish – The perfect size for golden, bubbly perfection
- Colander – For draining your pasta (no one likes soggy noodles!)
- Wooden spoon – My go-to for mixing everything together
That’s it! Now let’s get cooking.
How to Make Baked Mac and Cheese
Okay, let’s get to the good stuff—the step-by-step for making the creamiest, dreamiest baked mac and cheese you’ve ever tasted. I promise, it’s easier than you think, and the results are SO worth it!
Cook the Pasta
First things first—get that pasta going! Bring a big pot of salted water to boil (I use about 1 tablespoon of salt—don’t be shy, it flavors the pasta). Add your elbow macaroni and cook for about 7-8 minutes, just until al dente. You want them slightly firm because they’ll keep cooking in the oven. Drain them in a colander, but don’t rinse! That starchy surface helps the cheese sauce cling to every noodle.
Prepare the Cheese Sauce
Now for the magic—the cheese sauce. Melt your butter in a saucepan over medium heat. When it’s bubbly, whisk in the flour and keep whisking for about a minute. This is your roux, and it’s what’ll make your sauce thick and luscious. Then, slowly pour in the milk while whisking constantly—this prevents lumps. Keep whisking until the mixture thickens enough to coat the back of a spoon, about 3-4 minutes.
Turn the heat to low and stir in your cheeses—cheddar first, then mozzarella. Keep stirring until everything is melted and gloriously smooth. Taste it (careful, it’s hot!) and add salt and pepper as needed. This sauce is your masterpiece—thick, rich, and cheesy beyond belief.
Combine and Bake
Time to bring it all together! Dump your drained pasta into the cheese sauce and stir until every single noodle is coated in that golden goodness. Pour the mixture into your baking dish. In a small bowl, mix breadcrumbs with olive oil until they’re evenly coated, then sprinkle them over the top like edible glitter.
Pop it in the oven at 350°F for about 20 minutes, until it’s bubbly around the edges and the topping is golden brown. The hardest part? Waiting those agonizing 5 minutes before digging in—but trust me, letting it set makes for perfect slices. Then? Heaven in every bite.
Tips for the Best Baked Mac and Cheese
After making this recipe more times than I can count (and eating even more bowls of it), I’ve picked up some foolproof tricks for mac and cheese perfection:
- Grate your own cheese – Pre-shredded has anti-caking agents that make sauces grainy. Freshly grated melts like a dream!
- Undercook your pasta – Take it out 1-2 minutes before al dente—it’ll finish cooking in the oven without turning mushy.
- Whisk like your life depends on it – Constant stirring while adding milk prevents lumps in your sauce. I use a figure-8 motion.
- Let it rest before serving – As hard as it is to wait, 5 minutes out of the oven lets the sauce thicken perfectly.
- Toast your breadcrumbs first – For extra crunch, toast them dry in a pan for 2 minutes before mixing with oil.
Follow these tips, and you’ll have mac and cheese worthy of standing ovations!
Variations of Baked Mac and Cheese
Once you’ve mastered the classic version, it’s so fun to play with different add-ins and twists! Here are my favorite ways to mix things up:
- Meat lovers: Toss in crispy bacon bits or diced ham for extra savory goodness. My uncle swears by adding pulled pork!
- Veggie boost: Stir in sautéed mushrooms, caramelized onions, or roasted broccoli florets—they add great texture and balance.
- Spice it up: A pinch of cayenne or smoked paprika gives a nice kick. Sometimes I swirl in jalapeño jelly before baking.
- Cheese swaps: Try gruyère instead of mozzarella for nutty depth, or pepper jack for a spicy twist. The possibilities are endless!
That’s the beauty of this dish—it’s like a blank canvas for your cravings. What will you try first?
Serving Suggestions for Baked Mac and Cheese
This baked mac and cheese is hearty enough to stand alone, but I love pairing it with fresh contrasts! A crisp green salad with tangy vinaigrette cuts through the richness perfectly. For heartier meals, try it alongside roasted chicken or smoky BBQ ribs—the combo is pure comfort food heaven. And don’t forget the hot sauce for those who like it spicy!
Storing and Reheating Baked Mac and Cheese
Leftovers? (As if!) But if you miraculously have some, here’s how to keep it delicious. Store cooled mac and cheese in an airtight container in the fridge for up to 3 days. To reheat, I splash a tablespoon of milk over the top and microwave in 30-second bursts, stirring between each. For that fresh-from-the-oven crispiness, pop it under the broiler for 2 minutes—just watch it like a hawk!
Frequently Asked Questions
Can I use gluten-free pasta?
Absolutely! Just swap in your favorite gluten-free elbow macaroni—I’ve had great results with brown rice pasta. Keep an eye on the cook time though, as GF pasta can get mushy faster. And for a completely gluten-free version, use cornstarch instead of flour in the roux.
Why does my cheese sauce sometimes get grainy?
This usually happens with pre-shredded cheese (those anti-caking agents strike again!) or if the heat’s too high when melting. Always grate your own cheese and keep the burner on medium-low when adding it to the sauce. If it does get grainy, a splash of warm milk and vigorous whisking can sometimes save it.
Can I make this ahead of time?
You bet! Assemble everything (minus the breadcrumbs) up to a day ahead—just cover and refrigerate. When ready to bake, add the topping and increase baking time by 5-10 minutes since it’s going in cold. The sauce might thicken in the fridge, so stir in a little extra milk before baking if needed.
What’s the best cheese blend?
While cheddar and mozzarella are my go-to, feel free to experiment! For extra creaminess, try adding a handful of cream cheese or American cheese. Gruyère gives a fancy twist, and a bit of parmesan adds salty depth. Just keep the total cheese amount about the same for perfect consistency.
Nutritional Information
Now, let’s be real—this is comfort food, not health food! But because I know you’re curious, here’s the scoop on one serving (based on my exact ingredients—your results may vary slightly). Each generous portion clocks in at about 450 calories, with 20g of protein thanks to all that glorious cheese. You’re looking at 45g carbs, 22g fat (12g saturated), and 600mg sodium. Not bad for something this delicious! Remember, these are estimates—actual numbers depend on your specific brands and any tasty add-ins you throw in.
Print
35-Minute Baked Mac and Cheese That Melts Hearts Instantly
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A classic baked mac and cheese recipe with a creamy cheese sauce and crispy breadcrumb topping.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs
- 1 tbsp olive oil
Instructions
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package instructions. Drain and set aside.
- Melt butter in a saucepan over medium heat. Add flour and whisk for 1 minute.
- Gradually add milk, whisking constantly until the sauce thickens.
- Add cheddar and mozzarella cheese, stirring until melted.
- Mix the cheese sauce with the cooked macaroni.
- Transfer to a baking dish.
- Combine breadcrumbs and olive oil, then sprinkle over the macaroni.
- Bake for 20 minutes or until golden brown.
Notes
- Use fresh cheese for best results.
- Add cooked bacon or vegetables for extra flavor.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 50mg
Keywords: baked mac and cheese, comfort food, cheesy pasta, homemade mac and cheese