Introduction

Homemade baked mac and cheese is a comforting classic that’s creamy, cheesy, and topped with a crispy breadcrumb crust. This recipe takes simple ingredients and transforms them into a rich, satisfying dish perfect for family dinners or special occasions.

A close-up of creamy baked macaroni and cheese with a golden brown crumb topping. The dish has one visible layer: elbow macaroni coated in thick melted cheese, stretching with gooey cheese strings as a spoon lifts a portion from the white plate. The top layer shows a crispy, browned breadcrumb crust with small green herbs scattered across. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz elbow macaroni
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups milk
1 cup heavy cream
4 cups shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon ground black pepper
1 cup panko breadcrumbs
2 tablespoons melted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Step 2: In a large pot, melt ¼ cup unsalted butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux.
Step 3: Gradually whisk in the milk and heavy cream, stirring constantly until the mixture becomes smooth and thickened.
Step 4: Add 3 cups of the shredded cheddar cheese and all the mozzarella cheese, stirring until everything is melted and the sauce is smooth. Season with salt and pepper.
Step 5: Stir the cooked macaroni into the cheese sauce until thoroughly combined.
Step 6: Transfer the mac and cheese mixture into a greased 9×13 inch baking dish.
Step 7: In a small bowl, combine panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the mac and cheese, then top with the remaining 1 cup of cheddar cheese.
Step 8: Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let it cool slightly before serving.

Tips & Variations

For extra creaminess, add a little cream cheese to the sauce when melting the cheddar and mozzarella.
Swap out cheddar for a sharper cheese like aged white cheddar or Gruyère for a different flavor profile.
Add cooked bacon or caramelized onions to the cheese sauce for added depth and texture.
If you prefer a gluten-free version, use gluten-free pasta and breadcrumbs.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through, or microwave in short intervals, stirring in between. Adding a splash of milk before reheating helps maintain creaminess.

How to Serve

This image shows a close-up of macaroni and cheese in a white baking dish. The dish has two main layers: the bottom layer is creamy yellow cheese sauce mixed with small macaroni pasta, and the top layer is a golden-brown, crispy breadcrumb topping with small green herb bits scattered throughout. A silver serving spoon is lifting a scoop from the middle, showing melted cheese stretch between the dish and the spoon. The texture of the cheese sauce looks smooth and thick, while the topping is crunchy and rough. The white baking dish contrasts with the warm colors of the food, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, you can use other small pasta shapes like shells, rotini, or penne. Just adjust the cooking time according to the pasta used.

How can I make this recipe ahead of time?

Prepare the mac and cheese through step 6, then cover and refrigerate for up to 24 hours. When ready to bake, add the breadcrumb topping and cheese, then bake as directed, adding a few extra minutes if baking straight from the fridge.