Name: Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 16 ounces elbow macaroni; 5 tablespoons salted butter; 5 tablespoons all-purpose flour; 1 teaspoon onion powder; ½ teaspoon garlic powder; 2¾ cups milk; ½ cup half and half (or light cream); 14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed); 1½ ounces shredded Parmesan cheese (approximately ½ cup); ½ teaspoon dry mustard powder; ½ teaspoon seasoned salt (or to taste); ¼ teaspoon black pepper (or to taste); ¼ cup Panko bread crumbs; 2 teaspoons butter (melted); 2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed); 2 tablespoons shredded Parmesan cheese

Jump to Recipe· 4.1 from 8 reviews

I simply adore this Baked Mac and Cheese Recipe because it takes the classic comfort food we all love and elevates it with a dreamy, cheesy sauce and a perfectly crispy topping. Every bite feels like a warm hug, and I’ve made it a staple in my kitchen for family meals and special occasions alike. It’s the kind of dish I find myself craving on chilly evenings or whenever I want to impress guests with something incredibly satisfying yet surprisingly easy to prepare.

Why You’ll Love This Baked Mac and Cheese Recipe

What really makes this Baked Mac and Cheese Recipe stand out for me is the balance of flavors and textures. The sharp cheddar lends a rich, tangy punch while the Parmesan adds a nutty depth, and the seasoned salt and dry mustard powder subtly boost the overall flavor without overpowering it. Then there’s that golden Panko breadcrumb topping, which I love because it adds a satisfying crunch that contrasts beautifully with the creamy pasta underneath. The combination is just heavenly and never fails to win over cheese lovers.

Another thing I appreciate about this recipe is how manageable it is from start to finish. The ingredients are simple and familiar, and the steps are straightforward — no complicated techniques or hours of fussing required. I especially enjoy that I can prep the sauce and pasta while the oven preheats, which makes the whole process quick and smooth. This Baked Mac and Cheese Recipe feels special enough for holiday dinners but easy enough for a cozy weeknight, making it incredibly versatile on my menu.

Ingredients You’ll Need

A top-down view shows a collection of clear glass bowls and small white dishes on a white marbled surface. At the center, a large glass bowl holds a pile of dry, uncooked elbow macaroni pasta in a light yellow color. Above it, a small glass bottle contains white cream, and next to that, another clear bowl is filled with white flour. To the right, a bigger glass bowl contains light beige panko breadcrumbs, and right below it, a similar sized bowl is filled with bright orange shredded cheese. Below and slightly to the left, a smaller glass bowl holds finely shredded white cheese. On the far left, a small glass bottle with white milk stands near fresh green parsley sprigs. Below the cheeses, a white dish holds a solid stick of pale yellow butter. In the bottom right, two small square white dishes hold beige and light brown powdered seasonings, with a small silver spoon in one. A silver pepper grinder is placed near the top right of the scene. A gray and white striped cloth is on the upper left. The scene is well lit with soft daylight. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are all pantry-friendly and each one plays a crucial role in creating the perfect Baked Mac and Cheese Recipe. From the sharp cheddar that brings boldness to the luscious sauce, to the seasoned salt and mustard powder that quietly enhance flavor, each item contributes something essential to the final dish.

Elbow macaroni: The classic pasta shape that holds sauce beautifully and feels nostalgic in every bite.
Salted butter: I use it to build the roux and add richness to the sauce and topping.
All-purpose flour: This thickens the sauce, giving it that silky, velvety texture I love.
Onion powder: A subtle touch that deepens the flavor without adding chunks or overwhelming the cheese.
Garlic powder: Adds a gentle savory note that complements the cheddar perfectly.
Milk: The creamy base of the cheese sauce that keeps it smooth and comforting.
Half and half: I use this for extra creaminess without making the sauce too heavy.
Shredded sharp cheddar cheese: The star of the show that delivers bold, cheesy flavor.
Shredded Parmesan cheese: Adds a touch of nuttiness and depth in both the sauce and topping.
Dry mustard powder: A small secret weapon to brighten the cheese flavor.
Seasoned salt: Enhances the overall taste and balances the creaminess.
Black pepper: Adds a mild kick to keep things interesting.
Panko bread crumbs: Provides the irresistibly crispy topping texture.
Additional shredded cheddar and Parmesan for topping: For extra cheesy, golden crust goodness.

Directions

Step 1: Preheat your oven to 400°F so it’s nice and hot when you’re ready to bake the casserole.

Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package directions until al dente. Drain the pasta well, then run it under cold water to stop the cooking process and set it aside.

Step 3: While the pasta is cooling, prepare the topping. In a small bowl, combine the Panko breadcrumbs, 2 teaspoons melted butter, 2 ounces of shredded cheddar, and 2 tablespoons of shredded Parmesan. Mix everything thoroughly and set this crunchy, cheesy topping mixture aside.

Step 4: In a medium saucepan, melt the 5 tablespoons of butter over medium heat. Stir in the flour, onion powder, and garlic powder. Cook this mixture for about 2 minutes, stirring constantly, to form a smooth roux and eliminate the raw flour taste.

Step 5: Gradually add the milk and half and half, whisking continuously after each addition to keep the sauce smooth. Continue cooking on medium heat until the mixture starts to simmer, then let it gently simmer for 1 minute to thicken up nicely.

Step 6: Remove the saucepan from heat and whisk in the shredded cheddar and Parmesan cheeses, dry mustard powder, seasoned salt, and black pepper. Stir until all the cheese melts and the sauce is silky and smooth.

Step 7: Toss the cheese sauce with the drained macaroni until every piece is lovingly coated. Then gently spoon the cheesy pasta into a 9×13 casserole dish, smoothing the top for even baking.

Step 8: Sprinkle the Panko breadcrumb topping evenly over the macaroni and cheese. Place the dish in your preheated oven and bake for 20 to 22 minutes. You want the sauce to bubble up around the edges and the topping to become a beautiful golden brown. Be careful not to overcook, as the pasta can dry out.

Servings and Timing

This Baked Mac and Cheese Recipe makes about 8 generous servings, perfect for feeding a crowd or having plenty of leftovers. The prep time is around 15 minutes, with about 30 minutes of cooking time (including boiling pasta and baking), bringing the total to approximately 45 to 50 minutes. No resting time is needed; it’s best enjoyed fresh and hot from the oven for that melty texture and crispy topping contrast.

How to Serve This Baked Mac and Cheese Recipe

A rectangular black pan with white inside is filled with creamy yellow macaroni, topped with a mix of shredded orange and white cheese and light brown breadcrumbs spread evenly over the top. The pan is placed on a white marbled surface, next to a striped cloth with two clear glass salt and pepper shakers nearby. The macaroni looks soft and covered with thick creamy sauce beneath the topping. Photo taken with an iphone --ar 4:5 --v 7

I usually serve this dish hot straight from the oven because that’s when the cheese is at its meltiest and the topping is at its crispiest. For a balanced meal, I love pairing it with a simple green salad dressed in tangy vinaigrette or some garlicky roasted vegetables. The freshness of the sides cuts through the richness of the mac and cheese beautifully.

When it comes to presentation, sprinkling a little extra chopped parsley over the top adds a lovely pop of color and freshness. You could also serve it in individual ramekins for a cozy dinner party feel—everyone loves getting their own personal cheesy casserole. For portion sizes, I find about a cup per person hits the sweet spot between hearty and manageable.

As for drinks, I’m a fan of pairing this comfort classic with crisp white wines like Sauvignon Blanc or even a light-bodied Chardonnay. If you prefer cocktails, a gin and tonic with plenty of lime complements the tangy cheese nicely. For non-alcoholic options, sparkling water with lemon or a refreshing iced tea work like a charm. This dish really shines at family dinners, potlucks, and holidays but also makes a fantastic weeknight indulgence.

Variations

I love experimenting with this Baked Mac and Cheese Recipe depending on what I have on hand or who I’m cooking for. For example, if I’m looking to make it gluten-free, I swap the all-purpose flour for a gluten-free blend and use gluten-free Panko crumbs. It still comes out creamy and dreamy, no compromises there.

If I want a dairy-free or vegan twist, I replace the milk, half and half, and cheeses with plant-based alternatives like almond milk and cashew cheese. It takes a bit longer to find the right melting vegan cheese, but once I do, it’s just as satisfying. Sometimes I’ll add cooked bacon bits or caramelized onions for a savory boost, or toss in some cooked broccoli for an easy veggie upgrade. For spice lovers, a sprinkle of smoked paprika or chili flakes in the cheese sauce brings a fun kick.

Occasionally, I bake the mac and cheese in individual cast iron skillets for a charming presentation and deeper crust. Or I’ve tried layering it with extra cheese between noodles for an extra decadent bake. Each twist makes me fall in love with the recipe all over again!

Storage and Reheating

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and store them in the refrigerator. The mac and cheese keeps wonderfully for up to 4 days. I find airtight glass containers work best since they prevent moisture from affecting the crispy topping too much. If you want to save the topping separately, you can, and then re-crisp it briefly at serving time.

Freezing

This Baked Mac and Cheese Recipe freezes well, which makes it perfect for meal prep or batch cooking. I like to portion it out into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 2 months. To avoid soggy topping after thawing, I usually freeze the base separately from the breadcrumb topping, adding the topping fresh before baking or reheating.

Reheating

To reheat, I prefer the oven method because it brings back the melty cheese and crisp topping best. I preheat the oven to 350°F, cover the casserole with foil to keep it moist, and heat for about 20 minutes. Then I remove the foil for the last 5 minutes to crisp the top. If you’re reheating individual portions, a toaster oven works great too. I avoid the microwave for reheating because it can make the pasta gummy and the topping soggy.

FAQs

Can I use a different type of pasta instead of elbow macaroni?

Absolutely! While elbow macaroni is traditional because it holds the sauce well, feel free to substitute with shells, cavatappi, or even penne. Just keep in mind the cooking time and shape, as some pastas hold sauce differently and may affect the texture of the final dish.

Is there an easy way to make this recipe ahead of time?

Yes! You can assemble the mac and cheese completely, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few more minutes to the baking time if baking straight from the fridge. This is a great way to prep for a party or busy weeknight.

How do I make this recipe less rich or lower in calories?

To lighten the dish, I substitute whole milk and half and half with lower-fat milk options and reduce the butter slightly. Using a sharp cheddar provides that strong cheese flavor without needing as much cheese overall. Adding steamed vegetables into the mix can also bulk up the dish without extra calories.

Can I add meat or vegetables to the baked mac and cheese?

Definitely! This recipe is a great base to customize. Adding cooked bacon, shredded chicken, or sautéed mushrooms and spinach can elevate the dish. Just make sure any added ingredients are cooked beforehand and mixed in well before baking.

What causes baked mac and cheese to be dry and how can I avoid it?

Dryness usually happens when the noodles are overcooked or the casserole is baked too long. To avoid this, cook pasta al dente and keep an eye on the baking time—about 20 to 22 minutes as indicated is perfect. Also, make sure your cheese sauce is saucy enough before mixing with the pasta.

Conclusion

I truly hope you give this Baked Mac and Cheese Recipe a try because it’s one of those dishes that brings so much comfort and joy to the table. It’s creamy, cheesy, and topped with a crunchy golden crust that makes every bite feel special. Whether you’re feeding a crowd or craving a cozy night in, this recipe never fails to deliver the warm, cheesy satisfaction I know you’ll love just as much as I do.