There's something incredibly comforting about a classic mac and cheese that's been slow baked to golden perfection at home. The Homemade Baked Mac and Cheese Recipe I'm sharing today is perfect for cozy nights in, family dinners, or whenever you want to impress with a dish that's as creamy as it is crispy on top. It's rich, cheesy, and just the kind of warm hug you want from your food.
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Why This Recipe Works
This Homemade Baked Mac and Cheese Recipe hits that perfect balance between ooey-gooey cheese sauce and a crispy, golden crust. It's a recipe that feels fancy but comes together fairly quickly and uses simple, easy-to-find ingredients. The mix of sharp cheddar and Gruyere brings depth and richness, while the pinch of nutmeg and dried mustard quietly elevate the sauce without overpowering it.
- Consistent Texture: Pre-cooking the pasta just shy of al dente ensures it finishes perfectly baked without turning mushy.
- Deep, Balanced Flavor: Blending three cheeses plus warm spices adds layers of comfort and complexity.
- Simple Ingredients: It relies on pantry staples and quality cheese to shine, so no fussing with fancy add-ins.
- Fast Prep, Big Payoff: With a 45-minute total time, it's doable on busy nights but impressive enough for company.
Ingredient Game Plan
Choosing the right ingredients really pays off here. I always recommend using whole milk and half and half for that creamy sauce, and don't skimp on the cheddar varieties you pick. Freshly shredded cheese melts more smoothly than pre-shredded, so take an extra minute to shred your own.
- Macaroni Pasta: Pick a sturdy elbow macaroni to hold the sauce well without getting mushy.
- Butter: Use unsalted butter so you can control your sodium levels during seasoning.
- Flour: All-purpose flour creates the perfect roux base for a silky béchamel sauce.
- Milk & Half and Half: Combining both adds creaminess without being too heavy.
- Cheddar (Sharp & White): Sharp cheddar adds bold cheese flavor while white cheddar balances with a milder taste.
- Gruyere Cheese: Brings a nutty, smooth dimension that melts beautifully.
- Panko: For that delightful crispy topping that contrasts the creamy pasta beneath.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Homemade Baked Mac and Cheese Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish so the finished mac and cheese won't stick. When you cook the pasta, aim to stop just before al dente-about two minutes less than the package says-since it's going into the oven later. Toss it with a bit of olive oil or butter to prevent sticking and set it aside. This helps keep every bite perfectly tender after baking.
Step 2 - Build Flavor
Next, melt your butter over medium heat without letting it brown, then whisk in the flour to create a roux. This needs to cook for about a minute to get rid of the raw flour taste. Slowly add in the milk and half and half while whisking so your sauce stays smooth and lump-free. Add in your spices-black pepper, nutmeg, garlic powder, and dried mustard-and let this come to a gentle simmer. When the sauce thickens enough to coat the back of a wooden spoon, you know you're on track.
Step 3 - Finish for Best Texture
Lower the heat before gradually stirring in your shredded sharp cheddar, white cheddar, and Gruyere cheeses. Adding the cheese in batches lets it melt evenly into a smooth, creamy sauce without clumping. Once the sauce is silky, fold it into your prepared pasta and pour everything into the baking dish. Top with the buttery panko mix and bake for 20 minutes until bubbly and golden. If you crave extra crunch and color, a quick 2-3 minute broil will do the trick-just keep a close watch so it doesn't burn.
Pro Moves I Swear By
When I'm cooking this Homemade Baked Mac and Cheese Recipe, a few tricks keep it consistently perfect, especially after many kitchen experiments. Watching for sauce thickness, adding cheese gradually, and managing bake timing really make the difference.
- Doneness Cue: The sauce should coat the back of a spoon and leave a clear path when you run your finger through-this tells you the roux is cooked just right.
- Temperature Trick: Keep your pan on low heat when melting cheese to avoid separating or grainy texture.
- Make-Ahead Move: You can prepare the sauce and pasta ahead, store them separately, then assemble and bake just before serving.
- Skip This Pitfall: Don't overcook the pasta to avoid sogginess; baking completes the cooking gently.
Serve It Up
Finishing Touches
I love finishing this Homemade Baked Mac and Cheese Recipe with just a simple sprinkle of extra shredded cheese or fresh herbs like parsley for color. The crunchy golden panko topping not only adds texture but creates that irresistible toasty aroma that fills the whole kitchen and tugs at your heartstrings.
Great Pairings
This dish pairs beautifully with a crisp green salad dressed with lemon vinaigrette, roasted vegetables for balance, or even something acidic like pickled jalapeños or a tart coleslaw. These sides cut through the richness and brighten the plate.
Easy Plating Wins
For weeknight dinners, a generous scoop straight from the baking dish onto warm plates is perfectly inviting. When guests arrive, consider serving in shallow bowls to show off that golden crust, topped with a light dusting of cracked pepper or fresh thyme for a homey yet polished look.
Make-Ahead & Storage
Storing Leftovers
Store any leftover baked mac and cheese in an airtight container in the fridge for up to 3 days. The texture will be a bit denser after chilling, but gently reheated it still tastes fabulous. Avoid plastic containers that aren't airtight to keep the crust from going soggy.
Freezer Notes
This Homemade Baked Mac and Cheese Recipe freezes well if you skip the breadcrumb topping before freezing. Wrap tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating and add the topping fresh for best texture.
Reheating Homemade Baked Mac and Cheese Recipe Without Drying Out
Reheat leftovers gently to avoid drying out the creamy sauce. The oven is best-cover the dish with foil and bake at 325°F until warmed through, about 20 minutes. If using a microwave, add a splash of milk and cover loosely to trap steam. An air fryer works great too; just watch closely to keep the crust crisp but not burnt.
Frequently Asked Questions
Absolutely! While elbow macaroni is traditional and holds the sauce well, small shells, cavatappi, or penne also work nicely. Just make sure to cook them just shy of al dente.
Combining milk with half and half balances richness and creaminess without making the sauce overly heavy. It creates that silky texture without weighing the dish down.
Yes! Substitute the flour with a gluten-free all-purpose blend and use gluten-free pasta. Double-check the panko breadcrumbs or replace them with gluten-free crumbs or crushed nuts for the topping.
The buttery panko topping is key. Bake until warm and bubbly, then briefly broil the topping for that toasty crunch. Just watch carefully to avoid burning, and the creamy sauce underneath will stay moist.
Final Thoughts
I love how this Homemade Baked Mac and Cheese Recipe feels both nostalgic and a little luxurious. It's the kind of dish that invites everyone to the table and makes you feel good about the simple joy of comfort food done right. Take your time with the sauce and cheese melting-those steps really make the final dish unforgettable. I hope you enjoy making this as much as I do, whether for a quiet meal or sharing with loved ones.
PrintComplete Recipe
Homemade Baked Mac and Cheese Recipe
This homemade baked mac and cheese recipe delivers a creamy, cheesy comfort food classic made from scratch. Featuring a rich cheese sauce with sharp cheddar, white cheddar, and Gruyere, topped with a crispy panko breadcrumb crust, it is perfect for a cozy dinner or family gathering.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 1 pound dry macaroni pasta
Cheese Sauce
- 8 tablespoons butter (1 stick)
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- ½ teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon garlic powder
- ½ teaspoon dried mustard
- 3 cups sharp cheddar cheese, shredded
- 1 cup white cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
Topping
- ½ cup panko
- 3 tablespoons butter, melted
- ¼ teaspoon seasoned salt
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch (3 quart) baking dish with cooking spray or melted butter and set aside.
- Prepare Topping: In a small bowl, combine the panko, melted butter, and seasoned salt. Mix well and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until it is almost al dente-about 2 minutes less than recommended. Drain the pasta and transfer it to a large bowl. Drizzle with a little olive oil or butter and toss to prevent sticking.
- Make Roux: In a large saucepan over medium-high heat, melt the butter without browning it. Sprinkle in the flour and whisk continuously for about 1 minute to form a roux.
- Add Milk and Half and Half: Slowly pour in the whole milk in a thin, steady stream while whisking constantly. Follow by slowly adding the half and half. Continue whisking until smooth and fully combined.
- Season and Thicken: Whisk in the black pepper, nutmeg, garlic powder, and dried mustard. Cook the sauce, stirring frequently, until it simmers and thickens enough to coat the back of a spoon, about 6 to 8 minutes.
- Add Cheeses: Reduce heat to low. Gradually add the sharp cheddar cheese in small increments, stirring until completely melted and incorporated. Repeat the process with the white cheddar cheese and then the Gruyere, stirring to create a smooth, creamy cheese sauce. Remove from heat.
- Combine Pasta and Cheese Sauce: Pour the cheese sauce over the cooked pasta and stir until evenly coated. Mix in any extra white cheddar cheese if desired. Season with salt and pepper to taste.
- Assemble and Bake: Transfer the cheesy pasta mixture into the prepared baking dish, smoothing the top evenly. Sprinkle the prepared panko topping evenly over the pasta. Bake in the preheated oven for 20 minutes.
- Brown the Topping: If the topping is not sufficiently golden after baking, place the dish under the broiler for 2 to 3 minutes, watching carefully to prevent burning.
- Rest and Serve: Remove the baked mac and cheese from the oven and let it rest for 10 minutes to set before serving.
Notes
- For a richer flavor, use full-fat cheeses and dairy as specified.
- Do not brown the butter when making the roux for best sauce texture.
- Adding a pinch of nutmeg enhances the depth of the cheese sauce.
- Use freshly shredded cheese rather than pre-shredded for better melting and creaminess.
- Letting the dish rest after baking helps the sauce thicken and prevents it from being too runny.
- You can substitute panko with regular breadcrumbs if unavailable.
- Remove from broiler as soon as the topping is golden to avoid burning.
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