This baked mac and cheese features a rich, smooth cheese sauce made from a blend of cheeses and a buttery, crunchy breadcrumb-Parmesan topping. It’s an all-time comfort food favorite that’s creamy, indulgent, and reliably crowd-pleasing.
Baked Mac and Cheese
When you see this much cheese, you immediately know it’s comfort food. My daughter loves this version and most kids do — it’s creamy, cheesy and utterly satisfying. The sauce is baked with elbow pasta and finished with a golden breadcrumb topping. Garlic, onion powder, Dijon mustard and a splash of hot sauce round out the flavor, so the dish never feels one-dimensional.
I prefer a touch of mustard for umami and brightness; it cuts through the richness and gives the sauce better balance. When baked, a golden crust forms on top while the interior stays lusciously creamy — breaking that crust to reveal the soft cheese beneath is part of the fun.
Ingredients
- Pasta: Elbow macaroni is traditional, but any short pasta works. Cook it slightly underdone—about 3/4 of the package time—so it finishes in the oven and remains tender but not mushy.
- A blend of cheeses: A mix delivers the best texture and flavor: sharp cheddar for depth, mozzarella for stretch, Gruyère for nuttiness, and Parmesan for savory notes and a crisp topping.
- Flour: Used to make the roux, which gives the sauce body and a silky texture.
- Butter: Combined with flour to form the roux and to enrich the sauce and the breadcrumb topping.
- Dijon mustard: Adds tang and umami, cutting the richness of the cheese.
- Hot sauce: A little brings balance and a faint heat; adjust to taste.
- Milk: Full-fat milk yields the creamiest sauce, but lighter milks work if preferred.
- Breadcrumbs: Mixed with melted butter and Parmesan to create a crunchy, golden topping.
- Aromatics and spices: Garlic powder, onion powder and black pepper deepen the sauce’s flavor.
- Salt: To taste, and used liberally in the pasta water so the pasta itself is seasoned.
How to bake mac and cheese
Cook the pasta underdone: Bring a large pot of salted water to a boil and cook the pasta about three-quarters of the recommended time so the centers remain slightly firm. It will finish cooking in the oven.
- Prepare the roux: In a medium saucepan, melt butter over medium heat. Stir in the flour and cook briefly until it’s light and fragrant but not browned.
- Add milk and cheese: Gradually whisk in the milk until smooth and slightly thickened. Lower the heat and add the shredded cheeses in batches, stirring until fully melted and silky. Season with garlic powder, onion powder, pepper, Dijon mustard and hot sauce.
- Combine with pasta: Toss the drained, slightly undercooked pasta with the cheese sauce so every piece is evenly coated.
- Prepare dish: Preheat oven to 360°F (180°C). Grease a baking dish and transfer the mac and cheese into it, spreading evenly.
- Top with breadcrumbs: Mix breadcrumbs with melted butter and Parmesan, then sprinkle over the pasta for a crisp, golden crust.
- Bake: Bake uncovered for 20–25 minutes, until the top is golden and the edges bubble. Baking time may vary slightly depending on your oven and dish.
- Rest and serve: Let the dish sit about 5 minutes before serving so it sets slightly. Garnish with chopped parsley or chives if desired.
Storage instructions
Allow the mac and cheese to cool to room temperature before refrigerating. Store in airtight containers for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months; remove as much air as possible to prevent freezer burn.
To reheat, preheat the oven to 360°F (180°C). Cover loosely with foil to avoid over-browning and heat until warmed through, 5–10 minutes. Add a splash of milk if the dish seems dry to restore creaminess. Avoid repeated reheating, as the cheese can become grainy.
What to serve with
This rich baked mac and cheese pairs well with lighter or contrasting sides to balance the meal.
- Green salads – A simple green salad with a bright vinaigrette refreshes the palate and cuts richness.
- Grilled chicken – Add a protein element with grilled or roasted chicken for a more complete meal.
- Roasted vegetables – Oven-roasted vegetables add texture and a pleasant char that complements the creamy pasta.
- Hot soup – A light soup can balance the meal and add warmth on cooler days.
- Crispy bacon – Sprinkle bacon crumbles on top for extra savory crunch.
- Bread – Serve with crusty bread or garlic bread to scoop up any remaining sauce.
Baked Mac and Cheese
Ingredients
- 400 grams Elbow Macaroni
- 3 tablespoons Plain Flour
- 3 tablespoons Unsalted Butter
- 4 cups Milk at room temp
- ½ tablespoons Garlic powder
- ½ teaspoon Onion powder
- 1 teaspoon Hot sauce adjust as per taste
- 2 cups Sharp Cheddar grated
- 1 cup Mozzarella shredded
- 1 cup Gruyere
- Salt & Black Pepper to taste
- 1 tablespoons Dijon Mustard
- Fresh parsley/ Chives finely diced to garnish
For Breadcrumb Toppings
- ⅓ cup Parmesan grated (save half for top)
- ½ cup Breadcrumbs
- 3 tablespoons Melted butter
Instructions
-
Preheat oven to 325°F (165°C) and prepare a 3-quart (9×13″) baking dish. Set aside.
-
Bring a large pot of well-salted water to a boil. Cook the macaroni until about 3/4 done so the center remains slightly firm. Drain and rinse briefly with cold water to stop the cooking.
-
Combine breadcrumbs, melted butter, Parmesan and a pinch of salt in a bowl. Mix and set aside.
-
Toss the shredded cheeses together and divide into two portions: most for the sauce and a portion reserved for topping.
-
In a large saucepan, melt the butter, then stir in the flour and cook on low for about 30 seconds without browning.
-
Gradually whisk in 2 cups of milk to avoid lumps; as the mixture thickens, add the remaining milk and simmer a few minutes until slightly thickened, whisking frequently.
-
Remove from heat and stir in garlic powder, onion powder, pepper, Dijon mustard and hot sauce if using.
-
Add about 3 cups of the cheese mixture in batches, stirring until fully melted and the sauce is thick and smooth.
-
Combine the drained pasta and cheese sauce in a large bowl, then transfer to the prepared baking dish.
-
Sprinkle the reserved cheese over the pasta, then evenly distribute the breadcrumb-Parmesan mixture on top.
-
Bake for about 15–25 minutes, until the topping is bubbly and lightly golden. Remove and let rest a few minutes before serving.