A homemade baked mac and cheese recipe is one of my favorites of all time.
In this baked mac and cheese recipe, tender elbow macaroni is smothered in a rich homemade cheese sauce and baked under a crispy butter crumb topping until golden brown and bubbly.
A Favorite Main or Side Dish
- Cheesy, creamy, and loaded with heaps of cheddar flavor, this baked mac and cheese is a crowd-pleaser!
- A generous portion of a homemade cheese sauce makes it rich and delicious.
- Serve it as a budget-friendly main dish or as a side next to Thanksgiving dinner.
- Keep vegetarian or add leftover cooked chicken, ham, or bacon.
Ingredients for Baked Mac and Cheese
Pasta – This mac and cheese recipe is made with elbow macaroni; however, any small-ish shape will work. Elbows, shells, cavatappi, and rotelle are all great options.
Cheese Sauce – This version of mac and cheese is made with a roux of butter and flour. Using both milk and cream create a sauce that’s rich and creamy with just the right texture. Season it with a little bit of mustard powder, onion powder, and a pinch of garlic powder.
Cheese – Sharp Cheddar is my favorite choice for a classic mac and cheese recipe. If you’d like, add a little Gruyere (or Swiss) for a bolder flavor. Feel free to use your favorite cheeses like gouda, white cheddar cheese, Colby jack, or a blend. Be sure at least half of the cheese is a sharp or bold cheese for the best flavor.
Toppings – Baked mac and cheese is delicious with a breadcrumb topping. Change it up and replace the Panko topping with crushed Ritz crackers.
How to Bake Mac and Cheese
This mac and cheese recipe is the best ever, and it’s easy to prepare:
- Boil pasta: Cook pasta al dente (firm), drain, and rinse under cold water. Set aside.
- Make the sauce: Make a roux by cooking flour, seasonings, and butter. Whisk in milk, cream, and seasonings. Cook until thickened per the recipe below.
- Stir in cheese: Remove from heat and add cheese; whisk until smooth. Stir in cooked elbows and spread in a casserole dish.
- Bake: Add topping and bake until the top is browned and bubbly. Let it rest before serving.
How to Prepare Mac and Cheese Ahead of Time
- To make homemade mac and cheese ahead of time, prepare the recipe as directed without baking. Cover and chill for up to 48 hours.
- If making ahead, I like to stir in additional warm milk part way through cooking to reach a creamy consistency as the pasta will soak up a little of the sauce. You can also add additional cheese if you’d like.
- Remove the mac and cheese from the fridge at least 30 minutes (or up to 60 minutes) before baking. You may need to add extra baking time if it is cold from the fridge. Do not overbake.
How To Freeze
- Line a baking dish with aluminum foil and add the macaroni and cheese. Freeze in the baking dish.
- Once frozen, lift the foil out of the baking dish and wrap it tightly (this allows you to use the baking dish while the macaroni is frozen).
- To bake: Put the foil-lined mac and cheese back into the same baking dish. Thaw in the refrigerator overnight. Once thawed, remove from the refrigerator at least 30 minutes before baking. Bake macaroni as directed above.
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 5 days and reheat in the oven, on the stovetop, or in the microwave.
Freeze leftover portions in an airtight container or a freezer bag for up to three months.
More Cheesy Baked Pasta
Did you make this Baked Mac and Cheese? Leave us a comment and a rating below!
Baked Mac and Cheese
Ingredients
- 16 ounces dry macaroni
- ⅓ cup salted butter
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- 2 ¾ cups milk
- ½ cup half and half or light cream
- ½ teaspoon dry mustard powder
- ½ teaspoon seasoned salt or to taste
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper or to taste
- 14 ounces sharp cheddar cheese shredded, approximately 3 ½ cups lightly packed
- 1 ½ ounces fresh Parmesan cheese shredded, approximately ½ cup
Topping
- ¼ cup Panko bread crumbs
- 2 teaspoons butter melted
- 2 ounces sharp cheddar cheese shredded, approximately ½ cup lightly packed
- 2 tablespoons parmesan cheese shredded
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
- Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
- Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
- Remove the sauce from the heat and add cheddar cheese, parmesan cheese, and seasonings. Whisk until melted and smooth.
- Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.
- Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Super yummy recipe! I’d only adjust the salt slightly (add a bit more). Otherwise this was a total hit and my whole family felt it was the best mac n cheese ever!
I really love your recipes. For the topping, try melting butter in small pan, add the panko/bread crumbs and some very thinly sliced garlic and cook til lightly toasted, just make sure to watch closely and stir so it doesn’t burn. This topping is great for lots of recipes, even store bought or instant Mac n cheese
Thanks for sharing, Cindy! That sounds delicious.
Love this recipe. Next time I will make the roux and cheese sauce in my large porcelain casserole pot that can go into the oven and make this a one pot meal. I made a huge mess in my tiny kitchen, albeit my own fault. Turned out perfect.
First time making this and even though I switched out a couple of the ingredients, it ca me out beautifully and delicious!
Very nice recipe, but how do i change to metric?
Thanks for leaving a comment. Unfortunately, I am unable to provide metric options for recipes but there are many conversion tools available online. I hope that helps!
made this 2x and MAN!!!
So glad you loved it, Dawn!
I found Holly’s Spend With Pennies site a few years ago and tried her version of Chicken Parmesan. That dish is still my son’s favorite. Ever since, when I’m looking for a recipe, I always go to her site first. Eveything has always been delicious, and this Mac and Cheese is no different. Fabulous flavor!! A huge Holly fan!
Aww thank you so much for the kind words! ❤️
Holly – in one of your other recipes for Mac & Cheese you call for a can of Cheddar Cheese Soup, that was the recipe I made for Thanksgiving and it came out great, I was just wondering what end results were / the differences are between the two?
So glad you enjoyed it! The soup just adds a slightly different flavor to the sauce, if could be added to (or left out from) either recipe if you’d like.
What are the mustard powder, seasoned salt, and black pepper for? I did not see them used in the instructions.
They should be added along with the cheddar and parmesan cheese.
Just made this! It called for mustard powder, seasoned salt, etc. in the ingredients list, but I don’t see it mentioned in the directions. I ended up putting them in with the rest of the spices, but wanted to point that out! Thank you!
Sorry for the confusion TB! I hope you loved the mac and cheese.
Very creamy, I cooked my Just under 18 minutes, but that was my preference.
what does “light cream” mean? like sour cream? “whipping cream”?
I use a cream that is about 12%MF (like half and half).
I made a double batch for a church event, and there were no leftovers to take home. Received many compliments on the taste. Used store brand sharp cheddar and some “fancy” brand New York white cheddar. Fantastic.
Can you make a smaller version of the mac and cheese? How do you half 1/3 cup? There are just two of us and we don’t need a huge pan of mac and cheese.
Yes, you could half the recipe. You would need 2 tablespoons + 2 teaspoons for half of ⅓ cup. I would suggest reducing the bake time slightly.
Great recipe Holly! It was sooo delicious!