Name: Homemade Baked Mac And Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 16 oz elbow macaroni, cooked (or other tubular pasta); 1 tbsp extra virgin olive oil; 6 tbsp unsalted butter; 1/3 cup all purpose flour; 3 cups whole milk; 1 cup heavy whipping cream; 4 cups sharp cheddar cheese shredded; 2 cups Gruyere cheese shredded; salt and pepper to taste; 1 1/2 cups panko crumbs; 4 tbsp butter melted; 1/2 cup Parmesan cheese shredded; 1/4 tsp smoked paprika (or regular paprika)

There’s something so comforting about a warm, bubbling dish of homemade baked mac and cheese. Whether it’s a rainy day or you’re hosting friends for a cozy dinner, this dish always delivers pure, cheesy satisfaction. It’s that kind of meal that doesn’t ask for much, but gives back in abundance with rich flavors and a crispy, buttery top layer that’s hard to resist. What makes this version stand out is the combination of sharp cheddar and Gruyère, balanced by a creamy sauce that coats every bite of tender pasta. Trust me, you’re going to want to bookmark this one for when you need a go-to crowd-pleaser.

I’ll never forget the first time I made baked mac and cheese for a family gathering. I was so nervous about getting the texture just right (no one likes a dry mac and cheese!), but when I pulled it out of the oven and saw that golden crust, I knew I was on the right track. As soon as I took that first bite, with the creamy cheese oozing over the perfectly al dente pasta, I was hooked. Now, this dish has become a tradition at family events, and I can’t imagine not making it. Plus, there’s always that satisfying “crack” when you break through the crust with a spoon—a moment that never gets old.

Why this baked mac and cheese is a must-try

There’s a reason baked mac and cheese has stood the test of time. Originating in the UK as a humble dish of pasta and cheese, it quickly evolved into the rich, indulgent casserole we know and love today, thanks to American innovations (and our obsession with cheese!). While traditional versions are pretty straightforward, what sets this recipe apart is the use of two standout cheeses: sharp cheddar and Gruyère. Sharp cheddar adds that unmistakable tang and richness, while Gruyère brings a slight nuttiness and a creamy melt that’s just perfection in every bite.

Plus, the buttery panko topping gives it a satisfying crunch, balancing the smooth, velvety sauce underneath. The layers of textures—creamy, cheesy, and crispy—make every bite a little celebration.

My love for mac and cheese: A cheesy family tradition

The first time I made this recipe, I was preparing for a casual weekend family dinner. I had this fear of dry, flavorless mac and cheese haunting me from childhood (you know the type—those unfortunate cafeteria versions that leave you disappointed). Determined to change the narrative, I spent hours researching the best cheeses, perfect ratios, and how to get that elusive crispy topping without drying out the pasta.

When it came out of the oven golden and bubbly, I remember being surrounded by the rich, comforting aroma of cheese and toasted breadcrumbs. The first bite was everything I hoped for—creamy, cheesy, and that slight crunch on top. Now, every time I make it, I’m reminded of that initial success and the joy of sharing such a comforting dish with loved ones.

Let’s talk ingredients: What makes this mac and cheese so special

Pasta

The foundation of any good mac and cheese is the pasta, and elbow macaroni is the classic choice here. However, if you’re out of elbows, don’t fret! Other tubular shapes like penne, rigatoni, or even cavatappi work just as well. Just make sure to cook your pasta one minute shy of al dente, since it’ll finish cooking in the oven.

Sharp cheddar cheese

Sharp cheddar is what gives this dish its robust flavor. It melts beautifully and delivers that quintessential mac and cheese tang. Feel free to experiment with white cheddar if you prefer a slightly different flavor profile. Pro tip: always shred your own cheese! Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.

Gruyère cheese

Gruyère is my secret weapon in this recipe. It melts into an ultra-creamy texture and adds a nuttiness that really elevates the dish. If you can’t find Gruyère, you can substitute it with a mild Swiss cheese or even Monterey Jack for a different, but equally delicious, result.

Panko breadcrumbs

Panko breadcrumbs create that light, crispy topping that contrasts beautifully with the creamy cheese sauce. If you don’t have panko, regular breadcrumbs work just fine, though they might not be quite as crispy. For a gluten-free option, look for gluten-free panko or simply crush up some gluten-free crackers.

Smoked paprika

Smoked paprika adds a subtle depth to the dish that enhances the flavor of the cheese without overpowering it. If you don’t have smoked paprika on hand, regular paprika or even a pinch of cayenne for a touch of heat will work.

Kitchen gear: What you need to nail this recipe

This recipe doesn’t require any fancy kitchen tools, but having a few key items on hand can make things go a lot smoother.

Saucepan or Dutch oven: You’ll need a large, deep pan to create your roux and build your cheese sauce. A Dutch oven is perfect because it holds heat well and gives you plenty of room to stir without splashing.
Whisk: For making a smooth, lump-free cheese sauce, a whisk is your best friend. It helps evenly incorporate the flour and prevents any clumps from forming.
Baking dish: I recommend using a 3 or 4-quart baking dish for this recipe. If you don’t have one that size, you can split the mac and cheese between two smaller dishes.
Large mixing bowl: A large bowl will help you toss your pasta with the olive oil and cheese sauce without making a mess.

Step-by-step: How to make foolproof baked mac and cheese

Step 1: Preheat the oven

Start by preheating your oven to 350°F. Go ahead and lightly grease your baking dish while the oven warms up. You want your dish ready to go once the cheese and pasta are mixed.

Step 2: Cook the pasta

Cook your pasta one minute shy of al dente. Trust me on this! If you cook the pasta fully at this stage, it’ll get too soft when it bakes. Drain it well and toss it with a little olive oil to prevent sticking while you make your cheese sauce.

Step 3: Make the roux

Melt the butter in your saucepan over medium heat, then whisk in the flour. Keep whisking for about a minute until the mixture turns slightly golden and bubbly. This is your roux, and it’s the base for your creamy sauce. The key here is not to rush—if you don’t cook the flour enough, you’ll end up with a grainy sauce.

Step 4: Add the milk and cream

Slowly whisk in the milk and heavy cream, making sure the roux incorporates smoothly. Continue whisking as the mixture heats up, and let it cook until small bubbles form on the surface. Give it an extra two minutes to thicken slightly, then season with a pinch of salt and pepper.

Step 5: Stir in the cheese

Now for the fun part! Add half of your shredded cheese to the sauce, stirring until it melts completely. Then, add the rest and keep whisking until the sauce is smooth and thick. Don’t be afraid if it feels a bit too thick—that’s exactly what you want for a baked mac and cheese.

Step 6: Combine the pasta and sauce

Toss the cooked pasta into the cheese sauce and stir until each piece is well coated. Pour half of the pasta mixture into your prepared baking dish, top with a layer of cheese, then add the rest of the pasta on top.

Step 7: Make the topping and bake

In a small bowl, mix the panko, melted butter, Parmesan, and paprika. Sprinkle this mixture over the top of your mac and cheese. Pop it into the oven and bake for 30 minutes, or until the top is golden and the edges are bubbly. Once it’s out, let it sit for a few minutes before diving in—if you can wait that long!

How to switch it up: Variations you’ll love

One of the best things about this baked mac and cheese is how easy it is to customize. Here are a few variations I’ve tried and loved:

Gluten-free

Substitute the all-purpose flour with a gluten-free alternative like rice flour, and use gluten-free pasta and breadcrumbs. You won’t even miss the gluten!

Vegan option

For a plant-based version, use a vegan butter substitute and swap the milk and cream for unsweetened almond or oat milk. Nutritional yeast makes a great stand-in for the cheddar, and there are some excellent vegan cheeses for that Gruyère-like creaminess.

Spicy kick

Want to add a little heat? Stir in some diced jalapeños or a dash of hot sauce into the cheese sauce. It gives a nice contrast to the richness of the dish.

Seasonal veggies

I love throwing in seasonal veggies like roasted butternut squash in the fall or sautéed spinach and mushrooms in the winter. It adds a great pop of color and flavor while balancing out the richness.

Serving suggestions: Make it a meal

When it comes to serving, I like to go simple. Pair this rich mac and cheese with a fresh green salad dressed in a light vinaigrette to cut through the creaminess. If you’re feeling a bit fancier, roasted veggies like Brussels sprouts or asparagus make a great side dish.

For presentation, serve your mac and cheese right from the baking dish (it looks so rustic and homey that way!). Sprinkle a bit of fresh parsley on top for a burst of color. It adds a nice contrast to the golden crust, too.

drink pairings to complete the meal

When I’m serving mac and cheese, I love pairing it with drinks that are refreshing but not too overpowering. For a option, try a cold sparkling lemonade or iced tea with a hint of citrus. The acidity helps cut through the richness of the cheese. Another favorite of mine is a simple ginger ale with a splash of lime juice—it’s bright, crisp, and just sweet enough to balance the dish.

For something warm and comforting, a glass of spiced apple cider works beautifully, especially in the colder months. It complements the cozy vibe of baked mac and cheese without competing with the flavors.

Storing and reheating tips

Leftovers? Lucky you! Store any leftover mac and cheese in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or cream to restore some creaminess, as the sauce tends to thicken in the fridge. Warm it up in the oven at 325°F for about 15 minutes or until heated through. If you’re in a rush, the microwave works too—just be sure to cover the dish to prevent it from drying out.

Adjusting for different serving sizes

If you’re cooking for a smaller crowd, this recipe is easy to halve. Just use a smaller baking dish, and adjust the cooking time to about 20 minutes. On the flip side, if you’re feeding a crowd, doubling the recipe works like a charm. Just make sure you have a big enough dish—or two!

FAQs

Q: Can I make this mac and cheese ahead of time?
A: Absolutely! You can assemble the mac and cheese a day in advance, cover it with foil, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes and then bake as directed.

Q: What’s the best way to prevent dry mac and cheese?
A: The key is undercooking your pasta slightly before baking and making sure your cheese sauce is thick and creamy. Adding a splash of cream before reheating also helps bring it back to life.

Q: Can I freeze baked mac and cheese?
A: Yes! Assemble the dish, cover tightly with plastic wrap, and freeze before baking. When ready to eat, thaw it in the fridge overnight and bake as directed. It may need a few extra minutes in the oven.

Q: Can I use pre-shredded cheese?
A: While pre-shredded cheese is convenient, it often contains additives that can prevent it from melting smoothly. For the creamiest sauce, I recommend shredding your own cheese.

Q: How do I get a really crispy topping?
A: For an extra crispy top, you can pop the dish under the broiler for a minute or two at the end of baking. Just keep an eye on it so it doesn’t burn!