Baked Mac and Cheese is the best ever! It’s creamy, cheesy, and rich with a perfect blend of cheeses and a crispy topping. Plus, it’s super easy to make!
Try this next: Jalapeño Popper Mac & Cheese or BBQ Pork Mac & Cheese!
author’s note
The Best Mac And Cheese, Finally!
I can’t believe I’ve been sharing recipes for nearly 8 years without a standard baked mac and cheese! After trying countless cheese combinations and noodle ratios, I’ve finally found a version worth sharing.
I wanted a mac and cheese that’s rich, creamy, and packed with cheese—without taking hours to make. So, here it is: my favorite Baked Mac and Cheese recipe!
Expect a super creamy dish with a thick cheese sauce that coats every bite. No one wants a bad plate of mac and cheese! Enjoy!
Baked Mac And Cheese Ingredients
Baked Mac and Cheese Ingredients
| Ingredient | Tips & Swaps |
|---|---|
| Elbow macaroni | Cook 1 minute less than the package directs so it can finish in the oven. |
| Unsalted butter | Divide before starting: 1 tablespoon for pasta, 4 for sauce, and 2 for the topping. |
| Evaporated milk | Substitute 3 cups whole milk. Be sure to use evaporated milk, not sweetened condensed milk. |
| Freshly shredded cheese | My favorite blend is equal parts sharp Cheddar, smoked Gouda, and Gruyere. Grate your own for a smoother sauce. |
| Ground mustard | Use dry mustard powder, not prepared yellow mustard. It adds a little tang that complements the cheese. |
| Panko breadcrumbs | Toast in butter for extra crunch. Plain breadcrumbs work too, but panko is my favorite! |
How To Make Baked Mac And Cheese
- Preheat Oven: Heat to 350°F (175°C) and grease a baking pan.
- Cook Pasta: Boil salted water, cook pasta, then drain and stir in butter.
- Make Sauce: In a pot, melt butter, then add seasonings. Whisk in flour. Gradually add evaporated milk.
- Add Cheese: Stir in shredded cheese until combined.
- Combine: Mix the cheese sauce with the macaroni until well coated.
- Prepare Topping: In a skillet, melt remaining butter and toast panko breadcrumbs.
- Assemble: Pour mac and cheese into baking pan, top with Parmesan and panko.
- Bake: Bake for 10–15 minutes until golden brown. Enjoy!
chelsea’s recipe tip
My Top Tips For Success
- Grate your own cheese: It melts more smoothly than pre-shredded.
- Salt Pasta Water: Salt the water well while cooking pasta—about 1 teaspoon per 4 cups of water—to make sure it’s seasoned.
- Remove sauce from heat: Stir in the cheese after taking the pot off the burner.
- Keep it saucy: The pasta absorbs sauce as it bakes, so don’t add extra noodles.
- Don’t overbake: Start checking at 10 minutes to keep it creamy.
Variations
- Easy Baked Mac and Cheese: Stick to two cheeses. Use a food processor’s grater for quick shredding.
- Mozzarella Baked Mac and Cheese: Swap Gouda for mozzarella for that gooey goodness.
- Mix-ins: Enhance your mac and cheese with cooked bacon, chorizo, sausage, grilled chicken, ground beef, frozen peas, sautéed mushrooms, spinach, caramelized onions, roasted broccoli, or butternut squash. To test a mix-in, stir a small amount into a portion of mac and cheese, taste, and if you like it, mix it into the pot before baking!
Storage
Leftovers?
Enjoy this mac and cheese right out of the oven for the best creaminess! Leftovers are still tasty.
Warming Up Leftovers: Microwave it, then spray with cooking spray and broil for a minute—watch it closely!
Freezing: Not a good idea; the dairy and pasta can turn grainy when thawed.
Making for Two: Halve the recipe and use a 9×5-inch loaf pan.
Preparing Ahead: Cook and cool the pasta, then store it in the fridge. Keep the topping and sauce separate. When ready to bake, add a splash of milk to the sauce if needed, assemble, and bake for about 5 extra minutes if everything is cold.
More Delicious Pasta Dishes
- Butternut Squash Pasta with bacon!
- Creamy Chicken Pasta with sun-dried tomatoes and spinach
- Sausage Rigatoni with a creamy tomato sauce
- Chicken Pot Pie Pasta made in one pot
- Chicken Orzo with Parmesan cheese
Baked Mac and Cheese
This simple Baked Mac and Cheese is creamy, rich, and topped with a deliciously crispy topping.
Equipment
- 9 x 9-inch baking pan
Ingredients
- Cooking spray
- 2 packed cups elbow pasta
- 7 tablespoons unsalted butter divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup flour
- 2 (12-ounce) cans evaporated milk or 3 cups whole milk, see note 1
- 3 cups freshly shredded cheese see note 2
- 1/4 cup freshly grated Parmesan cheese optional
- 2/3 cup panko breadcrumbs see note 3
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×9-inch (or 2-1/2 quart) baking pan with cooking spray and set aside.
- Bring a large pot of water to boil, then generously salt the water; I add 1 tablespoon. Once boiling, add pasta and cook for 1 minute less than the package directs. As soon as the pasta is done, drain and return to the empty pot. Add 1 tablespoon butter and gently stir until butter is melted. Set aside to cool slightly.
- In a medium pot, melt 4 tablespoons butter on medium heat . Once melted, add in garlic powder, onion powder, mustard powder, salt, and pepper. Whisk, then add the flour and whisk again until smooth. Cook, stirring constantly, for 1 minute.
- Very gradually, while whisking constantly, add in the evaporated milk. Briskly whisk as you add the milk until the sauce is smooth. Once smooth, cook, whisking frequently until mixture is thickened nicely, about 5–7 minutes (see note 4). Once thickened, remove from heat. Add in the grated cheeses and stir—it’s ok if cheese isn’t fully melted, since we’re baking it all!
- Add the last 2 tablespoons of butter to a skillet. Heat to medium, and once melted, add in the panko and another sprinkle of salt, about 1/4 teaspoon. Gently stir until butter is absorbed and panko is toasted to a light brown color. Remove from heat.
- Use a spatula to scrape every bit of sauce onto the cooked elbows. Gently stir—it’s going to be very saucy; you don’t want dry pasta after baking. Sprinkle Parmesan cheese on top. Sprinkle panko topping evenly. Bake for 10–15 minutes or until the top is a light golden brown—don’t bake too long or it will dry out the pasta!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Evaporated milk adds great flavor and creaminess while thickening quickly. Whole milk is the best substitute; I would not recommend lower-fat or non-dairy options. For lactose-free, use whole Lactaid® milk.
Note 2: I think I’ve tested just about every combo out there, and the best blend is equal parts sharp Cheddar, smoked gouda, and gruyere. For two-cheese options, try 2 cups gruyere with 1 cup Cheddar, 2 cups Cheddar with 1 cup gouda, or 2 cups gruyere with 1 cup mozzarella. Be sure to shred your own cheese; pre-shredded cheese will give the sauce a powdery texture and won’t melt as well.
Note 3: Panko is a type of breadcrumb that creates an amazing crunch, but plain breadcrumbs will work.
Note 4: The sauce should be thick enough to coat the back of a wooden spoon. Lift up the spoon and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear track, the sauce is thick enough. If not, the sauce needs to be cooked a bit longer.
Storage: This recipe is best enjoyed straight from the oven. Store leftovers in an airtight container in the fridge. To reheat, microwave, then lightly spray the topping with cooking spray before broiling in the oven just long enough to recrisp.
Nutrition
Serving: 1serving | Calories: 672kcal | Carbohydrates: 57.8g | Protein: 28.5g | Fat: 36.3g | Cholesterol: 92.5mg | Sodium: 630.3mg | Fiber: 1.7g | Sugar: 10.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
I look forward to trying your version with the spices. I have a good recipe I’ve made for years, & how funny i, too, prefer sharp cheddar & gruyere. Yum! I’ve always used 2% milk. Tastes very good. One time i used whole milk, & we all thought it was too rich. But I’m interested in trying evaporated milk. I’m making your Caesar Salad tonight, including the dressing & homemade croutons!
Yay! You need to try it with the evaporated milk! And I’m so excited to hear your thoughts on the caesar salad! Thanks Kathy!
Can you prep this a day before, refrigerate overnight and bake the next day?
You can prepare the components beforehand (boil pasta, grate cheese, make sauce), but I wouldn’t assemble it until right before baking otherwise the pasta will absorb the sauce and it will be dry!
Delicious & easy! My 11 year old could make it. 5 stars!
Yay!! So happy to hear this! 🙂
At the top of the recipe it says to bake it for 25 minutes. Down in the directions, it says 15. Did I miss something?
Sorry Andrea, I updated the top of the recipe!
Good recipe. Easy to make and it turns out creamy, cheesy with a wonderful crunchy topping.
I added a variety of cheeses and a bit of heat for my family but the recipe as written is perfect.
Yum! I am so happy you guys loved this Baked Mac and Cheese! Thanks Phoenix! 🙂