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A close-up view of the homemade mac and cheese sauce being stirred in a pot, showing its rich and velvety texture before baking.

Baked Mac and Cheese Recipe: The Ultimate Creamy, Cheesy Guide

The only baked mac and cheese recipe you'll ever need. A trio of cheeses creates an incredibly creamy sauce, topped with crispy panko for the perfect comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 3 cups sharp cheddar cheese shredded
  • 1 cup Gruyère cheese shredded
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp nutmeg freshly grated if possible
  • 1 cup panko breadcrumbs
  • 1/4 cup unsalted butter melted
  • 1/4 cup Parmesan cheese grated

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large saucepan or Dutch oven
  • 1 Box grater

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until just shy of al dente (about 1-2 minutes less). Drain immediately and set aside.
  3. In a large saucepan or Dutch oven, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes).
  5. Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyère, along with the salt, pepper, garlic powder, and nutmeg. Stir until the cheese is completely melted and the sauce is smooth.
  6. Add the cooked macaroni to the cheese sauce and stir until every noodle is well-coated. Pour the mixture into your prepared baking dish and spread it into an even layer.
  7. In a small bowl, mix the panko breadcrumbs with the melted butter and Parmesan cheese. Sprinkle the mixture evenly over the mac and cheese.
  8. Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. Let it rest for 10 minutes before serving.

Notes

Shred Your Own Cheese: For the creamiest sauce, always buy blocks of cheese and shred it yourself. Pre-shredded cheese contains additives that can make the sauce grainy.
Don't Overcook the Pasta: Since the pasta will continue to cook in the oven, boiling it for 1-2 minutes less than the package directions recommend will prevent it from becoming mushy.
Warm Your Milk: Adding warm milk to the roux helps create a smoother, lump-free béchamel sauce.