The BEST Homemade Baked Mac and Cheese

Why You’ll Love This Recipe

This recipe stands out because it balances ultra creamy cheese sauce with a crunchy Panko-Parmesan topping for delightful texture contrast. The use of three cheeses—sharp cheddar, Gruyere, and Parmesan—creates a complex, rich flavor that’s far superior to basic mac and cheese recipes. Plus, the homemade cheese sauce ensures that every bite is smooth, velvety, and indulgent. It’s also easy to prepare and perfect for making ahead, making it a great option for busy weeknights or feeding a crowd.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 16 oz elbow macaroni, cooked (or other tubular pasta)

• 1 tablespoon extra virgin olive oil

• 6 tablespoon unsalted butter

• ⅓ 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 ½ cups panko crumbs

• 4 tablespoon butter, melted

• ½ cup Parmesan cheese, shredded

• ¼ teaspoon smoked paprika (or regular paprika)

Directions

1. Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.

2. Combine shredded cheeses in a large bowl and set aside.

3. Cook pasta one minute shy of al dente according to package instructions. Drain, then place in a large bowl.

4. Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.

5. Melt butter in a deep saucepan or stock pot over medium heat.

6. Whisk in flour and cook, whisking constantly, for about 1 minute until bubbly and golden.

7. Gradually whisk in milk and heavy cream until smooth. Continue whisking until bubbles appear on the surface, then cook for another 2 minutes. Season with salt and pepper.

8. Add 2 cups shredded cheese and whisk until smooth. Add another 2 cups and whisk until creamy and thick.

9. Stir cooled pasta into cheese sauce until fully coated.

10. Pour half of the mac and cheese into the baking dish. Top with remaining 2 cups shredded cheese, then add the remaining mac and cheese on top.

11. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle evenly over the mac and cheese.

12. Bake for about 30 minutes until bubbly and golden brown on top. Serve immediately.

Servings and timing

• Servings: 12

• Prep time: 20 minutes

• Cook time: 30 minutes

• Total time: 1 hour

Variations

• Spicy twist: Add a pinch of cayenne pepper or a diced jalapeño to the cheese sauce for some heat.

• Vegetarian option: Mix in steamed broccoli, peas, or roasted cauliflower for extra veggies.

• Different cheeses: Substitute mozzarella or fontina for a milder cheese flavor, or use smoked gouda for a smoky twist.

• Gluten-free: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch.

Storage/reheating

• Store leftovers covered in the refrigerator for up to 3 days.

• To reheat, place individual portions in the oven at 350°F for 15–20 minutes until warmed through and crispy on top. Alternatively, microwave covered for 2–3 minutes, stirring halfway through.

• Avoid freezing if possible, as the texture of the cheese sauce can change when thawed. If freezing, store in an airtight container and thaw overnight in the fridge before reheating.

FAQs

What pasta works best for baked mac and cheese?

Elbow macaroni is classic, but other tubular pastas like cavatappi, shells, or penne also hold cheese sauce well.

Can I use low-fat milk or cream?

Whole milk and heavy cream help achieve the creamy texture, but you can use lower-fat versions. The sauce may be slightly less rich.

How do I prevent my mac and cheese from being watery?

Cook pasta al dente and make sure the cheese sauce is thick before combining. Baking also helps evaporate excess moisture.

Can I make this recipe ahead of time?

Yes, assemble the mac and cheese and refrigerate before baking. Add a few extra minutes to the baking time if baking straight from the fridge.

What is the purpose of the Panko topping?

It adds a crunchy texture that contrasts with the creamy pasta beneath, enhancing the eating experience.

Can I use pre-shredded cheese?

Freshly shredded cheese melts better, but pre-shredded works in a pinch. Avoid pre-shredded blends with anti-caking agents for best results.

How do I store leftover mac and cheese?

Keep leftovers in an airtight container in the fridge for up to 3 days.

Can I freeze baked mac and cheese?

Freezing is possible but not recommended due to texture changes. If you do freeze, thaw completely before reheating.

What can I add for extra flavor?

Try adding garlic powder, mustard powder, or a splash of hot sauce to the cheese sauce.

Can I make this recipe vegan?

This recipe relies on dairy cheese and cream, but you can substitute vegan cheeses and plant-based milk to create a vegan version.

Conclusion

This homemade baked mac and cheese recipe is a timeless classic elevated with a rich blend of cheeses and a crunchy topping. Its creamy texture and bold flavor make it perfect for family dinners, potlucks, or anytime you need a comforting meal. With simple ingredients and straightforward steps, it’s a recipe you’ll want to keep in your collection forever. Enjoy the ultimate cheesy indulgence!