Homemade Baked Mac and Cheese
Baked Mac and Cheese is the ultimate comfort food—creamy, cheesy, and perfectly golden on top. This classic dish combines tender elbow macaroni with a rich, homemade cheese sauce made from cheddar and mozzarella, then finishes with a buttery breadcrumb topping for extra crunch. Whether you're serving it as a main course or a side at family dinners, holidays, or potlucks, this recipe is a guaranteed crowd-pleaser. Easy to make ahead and simple to customize, it's a warm, nostalgic favorite that never goes out of style.
Equipment
- Large pot (for pasta)
- Saucepan (for cheese sauce)
- Whisk
- Wooden spoon or spatula
- Baking dish (9x13 inch)
- Oven
- Measuring Cups and Spoons
Ingredients
- 2 cups elbow macaroni (uncooked)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk (whole milk preferred)
- 1 cup heavy cream (optional, for richer sauce)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Gruyère cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon mustard powder (optional)
- ½ cup breadcrumbs or crushed Ritz crackers (for topping)
- 1 tablespoon melted butter (to mix with topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook pasta in salted water until al dente (about 1 minute less than package instructions). Drain and set aside.
- Make the roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until it forms a paste and starts to turn golden.
- Add milk and cream slowly while whisking. Cook until thickened, about 5–7 minutes.
- Add cheese: Reduce heat and stir in cheddar and mozzarella (or other cheese). Mix until fully melted and smooth.
- Season with salt, pepper, and mustard powder.
- Combine: Stir cheese sauce into drained pasta until fully coated.
- Transfer to the prepared baking dish.
- Make topping: Mix breadcrumbs or crackers with melted butter and sprinkle evenly over pasta.
- Bake for 20–25 minutes until bubbly and golden on top.
- Cool slightly before serving for best texture and flavor.
Notes
- Cheese matters: Use freshly shredded cheese for the smoothest sauce—pre-shredded cheese often contains anti-caking agents that can affect melting.
- Creaminess tip: Adding a bit of cream cheese or using half-and-half instead of milk can make the sauce extra rich and creamy.
- Crunchy topping: For a golden, crunchy top, broil the mac and cheese for the last 2–3 minutes. Watch it closely to avoid burning.
- Flavor boost: A pinch of smoked paprika or cayenne pepper can add subtle depth without making it spicy.
- Make ahead: Assemble the mac and cheese ahead of time (without baking), cover tightly, and refrigerate. Bake when ready to serve—just add 5–10 extra minutes to the baking time.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to bring back creaminess.
- Freezer-friendly: Freeze in individual portions for easy reheating. Thaw overnight and warm in the oven or microwave.