The Best Baked Mac And Cheese Recipe

I’ve tried countless baked mac and cheese recipes, but this one hits all the right notes—creamy, cheesy, and perfectly golden. The secret lies in the balance of sharp cheddar and Gruyère, along with a few unexpected touches that elevate the dish. It’s comfort food at its best, yet it’s surprisingly simple to make. If you’re curious about the trick to achieving that ideal texture and flavor, you’ll want to see how it comes together.

Recipe

Trust me, this baked mac and cheese recipe is the ultimate comfort food hack you’ve been searching for. It’s rich, creamy, and topped with a golden, crispy crust that will have everyone begging for seconds.

What makes it stand out? A secret blend of sharp cheddar and Gruyère cheese melted into a velvety béchamel sauce, plus a sprinkle of panko breadcrumbs for that irresistible crunch.

I’ve been making this for years, and it’s always the star of the table—whether it’s a cozy weeknight dinner or the centerpiece of a holiday feast. The first bite delivers a creamy, cheesy punch, followed by that satisfying crunch, making it impossible to stop at just one serving.

You’ve got this—it’s easier than you think and totally worth the effort.

Ingredients

For the ultimate baked mac and cheese, the ingredients matter as much as the technique. Start with high-quality cheese for that rich, creamy texture and bold flavor.

The pasta should hold up well to baking, and the topping needs to be crunchy yet buttery. Here’s what you’ll need to craft this classic comfort dish:

• Elbow macaroni (or cavatappi): These shapes trap the cheese sauce perfectly, but feel free to use shells or rigatoni for a fun twist.
• Sharp cheddar cheese: Non-negotiable for that tangy, cheesy base. Avoid pre-shredded cheese—it won’t melt as smoothly.
• Gruyère or smoked Gouda: Adds depth and complexity to the flavor. Sub with mozzarella for a milder taste.
• Whole milk: Creates a creamy sauce. Swap with half-and-half for extra richness.
• Butter: Unsalted is best for controlling the dish’s saltiness. Don’t skimp—it’s the foundation of the roux.
• All-purpose flour: Essential for thickening the sauce. If gluten-free, use a 1:1 gluten-free flour blend.
• Breadcrumbs (or crushed Ritz crackers): For that irresistible golden, crunchy topping. Panko works too for extra crispiness.
• Mustard powder (or Dijon mustard): A chef’s secret for enhancing the cheese flavor. Skip it if you must, but it’s a game-changer.
• Garlic powder: Adds a subtle savory note without overpowering the dish.
• Salt and pepper: Season generously, especially the pasta water—it’s the first step to flavorful mac and cheese.
• Optional extras: A pinch of nutmeg for warmth, fresh herbs like thyme for garnish, or crispy bacon bits for added texture.

With these ingredients, you’re on your way to a mac and cheese that’s creamy, cheesy, and irresistibly comforting.

How to Make the Best Creamy Baked Mac And Cheese

– Bake uncovered for 25-30 minutes until the top is golden brown and the edges are bubbling. Check halfway through and rotate the dish if needed for even browning.

Visual cue: The sauce should be creamy but not runny when you pull it out.

– Let it rest for 5-10 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly for the perfect texture.

Time-saving trick: If you’re in a hurry, broil the top for 2-3 minutes to speed up browning.

Nutrition

Nutrition information is based on the ingredients used in this recipe. Values are approximate and can vary.

Chef Tips

A perfectly golden crust on baked mac and cheese can make all the difference. I always use a mix of breadcrumbs and grated cheese for extra crunch.

Don’t overcook the pasta—it’ll soften more in the oven. Stir in a bit of mustard or hot sauce for depth.

Let it rest before serving so the sauce thickens. Trust me, these small tweaks elevate the dish.