This baked mac and cheese is creamy inside and golden on top, made with a rich three-cheese sauce and a crunchy buttery crumb topping. It is the ultimate side dish for holidays and potlucks, and it is hearty enough to be a main course. The dish has a surprisingly long history. For example, Elizabeth Raffald published a macaroni recipe with béchamel and parmesan in 1769, and Thomas Jefferson famously served “a pie called macaroni” at a state dinner in 1802 (Wikipedia).
Key Takeaways
- Undercooking the pasta slightly keeps it from turning mushy in the oven.
- Shredding your own cheese gives the smoothest sauce.
- A buttery breadcrumb topping adds a crunchy contrast.
Why Bake Your Mac and Cheese?
Stovetop mac and cheese is quick and creamy. However, baking it adds a golden, crispy top and a deeper, toasty flavor. As a result, it feels more special, which is perfect for gatherings.
Baked Mac and Cheese Ingredients
- Elbow macaroni: Alternatively, use cavatappi or shells.
- Butter, flour, and milk: Together, they form the creamy béchamel base.
- Cheeses: For instance, sharp cheddar, Gruyère, and mozzarella give flavor and stretch.
- Seasoning: In addition, mustard powder, paprika, and a pinch of nutmeg deepen the flavor.
- Topping: Finally, panko mixed with melted butter and parmesan.
How to Make Baked Mac and Cheese
The exact measurements are in the recipe card at the end of this post. In short, here are the steps.
1. Cook the pasta. First, boil the macaroni for 2 minutes less than the package says, then drain.
2. Make the sauce. Next, melt the butter, whisk in the flour, and gradually add the milk. Once thick, stir in the cheeses and seasonings.
3. Combine. Then fold the pasta into the sauce and spread it in a baking dish.
4. Top and bake. Finally, sprinkle with the buttery crumbs and bake at 375°F (190°C) for 20 to 25 minutes, until golden and bubbling.
Tips for Creamy Baked Mac and Cheese
- Warm the milk. Otherwise, cold milk can make the sauce lumpy.
- Add cheese off the heat. That way, it melts smoothly instead of turning grainy.
- Make extra sauce. In fact, the pasta absorbs sauce as it bakes.
- Rest briefly. Similarly, a 5-minute rest helps it set.
Frequently Asked Questions
Can I make baked mac and cheese ahead?
Yes. Assemble it without the topping up to a day ahead. Then add the topping and bake, adding 10 minutes.
Why is my sauce grainy?
Usually, the cheese was pre-shredded or added over high heat. Therefore, shred your own and add it off the heat.
Can I freeze it?
Yes, for up to 2 months. However, add a splash of milk when reheating to keep it creamy.
Final Thoughts
Overall, baked mac and cheese is pure comfort in a dish. It is cheesy, crunchy, and always the first thing to disappear.
For more comfort food, try our beef lasagna or our creamy tomato soup.
AuthorEmma food bloggerDifficultyBeginnerElbow macaroni in a cheddar, Gruyere, and mozzarella sauce, topped with buttery panko and baked golden. Serves 8.
Pasta and Sauce
Topping
Preheat. Heat the oven to 375°F (190°C) and butter a 9x13-inch dish.
Cook the pasta. Boil the macaroni 2 minutes less than the package directions. Drain.
Make the sauce. Melt the butter, whisk in the flour for 1 minute, then gradually whisk in the warm milk. Simmer until thick.
Add the cheese. Off the heat, stir in the cheeses, salt, mustard, paprika, and nutmeg until smooth.
Combine. Fold in the pasta and spread in the dish.
Top and bake. Mix the panko, melted butter, and parmesan and sprinkle over the top. Bake 20–25 minutes until golden and bubbling. Rest 5 minutes.
8 servings
1 cup
- Amount per serving
- Calories595
- % Daily Value *
- Total Fat 30g39%
- Saturated Fat 17g85%
- Trans Fat 1g
- Cholesterol 86mg29%
- Sodium 663mg29%
- Total Carbohydrate 51g19%
- Dietary Fiber 2g8%
- Total Sugars 5g
- Protein 26g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Pasta and Sauce
Topping
Sources
- Wikipedia, Macaroni casserole: history
