There’s something absolutely magical about a bubbling tray of Homemade Baked Mac and Cheese coming out of the oven, golden and crisp on top, creamy and velvety underneath. This classic comfort food is the ultimate crowd-pleaser, perfect for cozy family dinners, potlucks, or when you just need a little cheesy joy. With a luscious blend of sharp cheddar, mozzarella, and Parmesan enveloping tender elbow macaroni, plus a buttery panko topping for crunch, you get everything you could ever want in a single forkful. Homemade Baked Mac and Cheese is the kind of dish that turns any meal into a celebration.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mac and cheese bliss. Each one, from the pasta to the trio of cheeses, plays a key role in the texture, flavor, and color of this dish, so don’t skimp! Here’s exactly what you’ll need and why they matter.
- Elbow macaroni (16 ounces): The classic shape holds the creamy sauce perfectly, but penne or shells also work in a pinch.
- Unsalted butter (4 tablespoons): Richness and flavor start here, and it’s the base of your velvety sauce.
- All-purpose flour (1/4 cup): This creates the roux, thickening the sauce without any lumps.
- Whole milk (3 cups): For a creamy, not too heavy base that still tastes indulgent.
- Heavy cream (1 cup): Adds extra silkiness and luxurious mouthfeel to the cheese sauce.
- Dijon mustard (2 teaspoons, optional): Gives a gentle tang and depth, but you can skip it if you prefer classic flavors.
- Garlic powder (1/2 teaspoon): Infuses subtle savory notes without overpowering the cheese.
- Onion powder (1/2 teaspoon): Enhances the overall savoriness, rounding out the flavor profile.
- Salt (1/2 teaspoon): Essential for balancing all the cheesy richness.
- Black pepper (1/4 teaspoon): Adds just the right touch of warmth.
- Sharp cheddar cheese (3 cups, shredded): The star of the show, bringing bold flavor and that classic golden hue.
- Mozzarella cheese (1 cup, shredded): For stretchy, gooey texture and creamy melt.
- Parmesan cheese (1/2 cup, grated): Adds nutty, salty complexity to the sauce.
- Panko breadcrumbs (1 cup, for topping): Delivers irresistible crunch on top.
- Melted butter (2 tablespoons, for topping): Helps the breadcrumbs toast to golden perfection.
- Paprika (1/4 teaspoon, optional, for topping): A pop of color and gentle smokiness if you’d like.
- Grated Parmesan cheese (2 tablespoons, for topping): Adds a final cheesy flourish to the crust.
How to Make Homemade Baked Mac and Cheese
Step 1: Prep Your Oven and Pasta
Start by preheating your oven to 375°F and greasing a 9×13-inch baking dish with a little butter or nonstick spray. Bring a large pot of salted water to a boil, then toss in your elbow macaroni. Cook it until just al dente — about 1 to 2 minutes less than what the box recommends. Remember, the pasta will finish cooking in the oven, so you don’t want it mushy. Drain the macaroni and set it aside while you whip up the sauce.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan, melt your butter over medium heat. Whisk in the flour, stirring constantly for 1 to 2 minutes to form a smooth, golden roux. This is the base that thickens your sauce and keeps it silky. Slowly pour in the whole milk and heavy cream, whisking all the while to avoid any lumps. Once smooth, add the Dijon mustard if you’re using it, then sprinkle in the garlic powder, onion powder, salt, and black pepper. Let the sauce gently simmer, stirring often, until it thickens up and coats the back of a spoon — about 5 to 6 minutes.
Step 3: Add the Cheese
Reduce the heat to low and start adding your shredded sharp cheddar, mozzarella, and grated Parmesan cheeses. Stir until the cheeses are completely melted and the sauce is smooth and luscious. This step is where Homemade Baked Mac and Cheese really starts to come together — tasting the sauce at this point is highly encouraged!
Step 4: Combine Pasta and Sauce
Pour your drained macaroni into the cheese sauce and gently stir to coat every piece in that dreamy, cheesy goodness. Make sure the pasta and sauce are evenly combined so every bite is full of flavor. Transfer the mixture into your prepared baking dish, spreading it out evenly.
Step 5: Make the Crunchy Topping
In a small bowl, combine the panko breadcrumbs, melted butter, paprika (if using), and the extra Parmesan. Stir until the crumbs are evenly coated and the mixture looks like delicious, buttery sand. Sprinkle the topping generously over the mac and cheese, covering it from corner to corner for that crave-worthy crust.
Step 6: Bake to Perfection
Slide the dish into your preheated oven and bake for 20 to 25 minutes, or until the top is deeply golden and the edges are bubbling enthusiastically. Let it rest for about 5 minutes before serving — this helps the sauce set just enough so every scoop holds together beautifully.
How to Serve Homemade Baked Mac and Cheese
Garnishes
A finishing touch can make your Homemade Baked Mac and Cheese look as good as it tastes. Sprinkle chopped fresh parsley or chives for a burst of color and freshness, or add a dusting of extra Parmesan for even more cheesy flair. If you like a little heat, a pinch of crushed red pepper or a drizzle of hot sauce over each serving is always welcome!
Side Dishes
This dish shines as a main course or a hearty side. Pair it with a crisp green salad tossed with a tangy vinaigrette to balance the richness, or serve alongside roasted veggies like broccoli or Brussels sprouts. If you’re going all-in on comfort, a slice of warm, crusty bread is the perfect partner to soak up any leftover sauce.
Creative Ways to Present
For a fun twist, portion the mac and cheese into individual ramekins or mini cast iron skillets before baking — everyone loves their own bubbling, golden-topped serving. Or, bake it in a large cast iron pan for extra rustic charm. Homemade Baked Mac and Cheese also makes a fabulous party bite when scooped into muffin tins for mac and cheese “cupcakes.”
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge. Homemade Baked Mac and Cheese keeps well for up to 4 days, making it a fantastic make-ahead option for busy weeknights or lunches.
Freezing
To freeze, let the mac and cheese cool completely, then wrap tightly in plastic wrap and foil (or use a freezer-safe container). It’ll keep well for up to two months. For best results, freeze before baking, and add the topping just before putting it in the oven on the day you plan to serve.
Reheating
To reheat, cover with foil and bake in a 350°F oven until warmed through, about 20 minutes. You can also microwave individual portions with a splash of milk to keep everything creamy. If the topping has lost its crunch, pop it under the broiler for a couple of minutes to revive that golden crispness.
FAQs
Can I use different types of cheese in Homemade Baked Mac and Cheese?
Absolutely! While the sharp cheddar, mozzarella, and Parmesan combo is classic, you can mix in Gruyère, Monterey Jack, or even a touch of blue cheese for extra depth. Just make sure at least half your cheese is sharp cheddar for that signature flavor.
How can I make this recipe gluten-free?
Simply swap the regular elbow macaroni for your favorite gluten-free pasta and use a one-to-one gluten-free flour blend in the roux. Be sure to check that your panko is gluten-free as well, and you’ll have a gluten-free Homemade Baked Mac and Cheese everyone can enjoy.
What’s the best way to get a super creamy sauce?
The key is to cook your roux and slowly whisk in the milk and cream until smooth, then melt the cheese in gently over low heat. Using freshly shredded cheese (not pre-shredded) also helps ensure the smoothest, creamiest sauce possible.
Can I add mix-ins like vegetables or protein?
Definitely! Stir in cooked bacon, caramelized onions, roasted broccoli, or sautéed spinach for extra flavor and nutrition. Just make sure any add-ins are cooked and well-drained before mixing them into the sauce and pasta.
What should I do if my topping isn’t browning?
If the topping isn’t as golden as you’d like, pop the dish under the broiler for 1 to 2 minutes at the end of baking. Keep a close eye on it so it doesn’t burn — just a little extra heat will give you that perfect, crispy finish.
Final Thoughts
Homemade Baked Mac and Cheese is pure comfort in a casserole dish, and it truly shines whether you serve it for a weeknight dinner or a holiday feast. Give this recipe a try and see how quickly it disappears — I guarantee it’ll become a staple in your kitchen, too!
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Homemade Baked Mac and Cheese Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Homemade Baked Mac and Cheese recipe features a creamy blend of sharp cheddar, mozzarella, and Parmesan cheeses baked to golden perfection with a crunchy panko topping. Comforting and rich, it’s perfect as a main dish or a hearty side, ideal for family dinners or special occasions.
Ingredients
Mac and Cheese
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 teaspoon paprika (optional)
- 2 tablespoons grated Parmesan cheese
Instructions
- Prepare the Oven and Pasta: Preheat the oven to 375°F and grease a 9×13-inch baking dish. Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 1–2 minutes less than package directions to ensure it finishes cooking in the oven. Drain well and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux, which helps thicken the sauce. Slowly pour in the milk and heavy cream while whisking continuously to create a smooth mixture. Add the Dijon mustard if desired, along with garlic powder, onion powder, salt, and black pepper. Continue cooking and stirring until the sauce thickens, approximately 5 to 6 minutes.
- Mix Cheese and Pasta: Lower the heat to low and stir in the shredded sharp cheddar, mozzarella, and Parmesan cheeses until fully melted and the sauce is smooth and creamy. Add the drained pasta to the cheese sauce and stir thoroughly to coat every piece evenly.
- Prepare the Topping: In a small bowl, combine the panko breadcrumbs with melted butter, paprika if using, and grated Parmesan cheese. Mix well so the crumbs are evenly coated.
- Assemble and Bake: Transfer the mac and cheese mixture into the prepared baking dish. Evenly sprinkle the breadcrumb topping over the surface. Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden and the dish is bubbly.
- Rest and Serve: Remove the mac and cheese from the oven and let it rest for 5 minutes. This allows the sauce to thicken slightly and makes serving easier. Enjoy your creamy, cheesy homemade baked mac and cheese!
Notes
- Use freshly shredded cheese for the best melt and richest flavor.
- For added flavor and texture, try mixing in cooked bacon, caramelized onions, or roasted broccoli.
- Leftovers reheat well either in the oven or microwave; add a splash of milk to restore creaminess when reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course or Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
