Baked Mac And Cheese Recipe

Baked mac and cheese is the ultimate comfort food, bringing together creamy cheese, tender macaroni, and a golden, crispy topping. Perfect for weeknight dinners, potlucks, or holiday gatherings, this classic dish satisfies both kids and adults alike. While stovetop versions are quicker, baking your mac and cheese adds a deliciously crunchy layer and rich, developed flavors that are well worth the extra step. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe is straightforward and guarantees creamy, cheesy perfection every time. Read on for the best homemade baked mac and cheese recipe you’ll ever need!

Ingredients Of Baked Mac And Cheese Recipe

Why You Will Love This Baked Mac and Cheese Recipe

This baked mac and cheese stands out for its ultra-creamy texture and robust cheesy flavor. The combination of cheddar, mozzarella, and Parmesan delivers depth, while the crispy breadcrumb topping adds a satisfying crunch. It’s a dish that’s both nostalgic and elevated—perfect for comforting weeknight meals or special occasions. Customizable and easy to make, this recipe is sure to become a go-to favorite in your kitchen.

Preparation Process Of Baked Mac and Cheese Recipe

Start by boiling your macaroni until al dente, then prepare a roux by combining butter and flour. Slowly whisk in milk and cream to create a rich béchamel sauce. Add your seasonings and cheeses, then mix in the cooked pasta. Transfer everything to a baking dish, top with buttered breadcrumbs, and bake until golden and bubbly.

Step By Step Instructions

Boil Pasta: Cook elbow macaroni in salted boiling water until al dente, about 7–8 minutes. Drain and set aside.

Make Roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.

Add Milk & Cream: Slowly pour in milk and cream, whisking continuously until smooth. Bring the mixture to a gentle simmer.

Season Sauce: Stir in salt, pepper, garlic powder, ground mustard, and paprika. Simmer for 2–3 minutes to infuse flavors.

Melt Cheeses: Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth.

Combine Pasta & Sauce: Add the drained macaroni to the cheese sauce. Fold together until pasta is evenly coated.

Assemble in Dish: Pour the cheesy pasta mixture into a greased 9×13 inch baking dish and spread evenly.

Add Topping: Mix melted butter with breadcrumbs. Sprinkle evenly over the mac and cheese.

Bake: Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until golden and bubbly.

Rest & Serve: Let rest for 5–10 minutes before serving for cleaner portions and best texture.

How to Serve?

• Serve as a main dish with a side salad
• Pair with BBQ or grilled meat for a hearty meal
• Offer as a side dish at holiday dinners
• Top with hot sauce or bacon bits for extra flavor

Tips & Variations

Nutrition

1. Calories: 520
2. Carbohydrates: 45g
3. Protein: 18g
4. Fat: 30g
5. Saturated Fat: 18g
6. Cholesterol: 90mg
7. Sodium: 650mg
8. Fiber: 2g
9. Sugar: 5g
10. Calcium: 350mg

Recipe Card

Baked Mac and Cheese Recipe

Recipe by Rachael rayCourse: Mac And Cheese Recipe

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

520

kcal

Looking for the ultimate baked mac and cheese recipe? This dish combines tender macaroni with a rich, creamy three-cheese sauce and a golden breadcrumb topping for the perfect balance of soft and crunchy. Ideal for family dinners, holiday spreads, or comfort food cravings, this easy-to-follow recipe delivers big on flavor with minimal effort. Whether you stick to the classic version or explore flavorful add-ins, you’ll come back to this tried-and-true favorite time and time again. Bake it once, and it’ll earn a permanent spot in your recipe rotation!

Ingredients

• Elbow macaroni – 2 cups (uncooked)

• Butter – 4 tablespoons

• All-purpose flour – 3 tablespoons

• Whole milk – 3 cups

• Heavy cream – 1 cup

• Salt – 1 teaspoon

• Black pepper – ½ teaspoon

• Ground mustard – ½ teaspoon

• Garlic powder – ½ teaspoon

• Paprika – ½ teaspoon (optional)

• Shredded cheddar cheese – 3 cups

• Shredded mozzarella cheese – 1 cup

• Grated Parmesan cheese – ½ cup

• Breadcrumbs – 1 cup (for topping)

• Butter – 2 tablespoons (melted, for topping)

Directions

• Boil Pasta: Cook elbow macaroni in salted boiling water until al dente, about 7–8 minutes. Drain and set aside.
• Make Roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste.
• Add Milk & Cream: Slowly pour in milk and cream, whisking continuously until smooth. Bring the mixture to a gentle simmer.
• Season Sauce: Stir in salt, pepper, garlic powder, ground mustard, and paprika. Simmer for 2–3 minutes to infuse flavors.
• Melt Cheeses: Reduce heat to low. Add cheddar, mozzarella, and Parmesan cheese. Stir until melted and smooth.
• Combine Pasta & Sauce: Add the drained macaroni to the cheese sauce. Fold together until pasta is evenly coated.
• Assemble in Dish: Pour the cheesy pasta mixture into a greased 9×13 inch baking dish and spread evenly.
• Add Topping: Mix melted butter with breadcrumbs. Sprinkle evenly over the mac and cheese.
• Bake: Bake in a preheated oven at 375°F (190°C) for 25–30 minutes until golden and bubbly.
• Rest & Serve: Let rest for 5–10 minutes before serving for cleaner portions and best texture.

Recipe Video

Notes

• Use freshly shredded cheese for better melt and flavor
• Avoid overcooking the pasta—al dente is best
• Let it rest after baking for easier slicing and serving
• Store leftovers in the fridge for up to 4 days

FAQs

Conclusion