Name: The BEST Homemade Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 16 oz elbow macaroni, cooked (or other tubular pasta); 1 tbsp extra virgin olive oil; 6 tbsp unsalted butter; 1/3 cup all purpose flour; 3 cups whole milk; 1 cup heavy whipping cream; 4 cups sharp cheddar cheese (shredded); 2 cups Gruyere cheese (shredded); Salt and pepper to taste; 1 1/2 cups panko crumbs; 4 tbsp butter (melted); 1/2 cup Parmesan cheese (shredded); 1/4 tsp smoked paprika (or regular paprika)

I absolutely love indulging in comfort food, and The BEST Homemade Baked Mac and Cheese Recipe has become my ultimate go-to whenever I want something warm, cheesy, and soul-satisfying. I find that this dish brings together creamy, melty cheese with a perfectly crunchy topping that feels like a warm hug in every bite. Whether it's a weeknight dinner or a special gathering, this recipe always hits the spot and never fails to impress.

Why You'll Love This The BEST Homemade Baked Mac and Cheese Recipe

When I think about why this recipe stands out, the first thing that comes to mind is its rich and balanced flavor profile. The combination of sharp cheddar and nutty Gruyere cheese creates a depth that’s cheesy but never overwhelming. Plus, the creamy sauce made from whole milk and heavy cream gives it that silky texture that melts in your mouth. It’s comfort food elevated to something special without feeling fussy.

What really gets me excited is how straightforward this recipe is despite the layers of flavor. I appreciate recipes that deliver incredible results without requiring endless ingredients or complicated steps, and this baked mac and cheese fits the bill perfectly. The prep is simple, and with a bit of patience, you end up with a bubbling casserole that screams homemade goodness.

This dish is so versatile, too. I’ve made it for casual weeknight dinners, large family gatherings, and even holiday celebrations. It’s a crowd-pleaser, and I love how the crispy, golden panko topping adds the perfect contrast to the creamy interior. The BEST Homemade Baked Mac and Cheese Recipe truly feels like a recipe that every home cook should have in their arsenal.

Ingredients You'll Need

A close-up image of a white oval baking dish filled with a layered casserole. The top layer is a golden-brown crumb topping with a slightly crunchy texture, evenly spread over the dish. The layers beneath the crumb topping are not visible, but small bits of orange and lighter colors peek through near the edges, suggesting ingredients like cheese or vegetables inside. The dish sits on a white marbled surface with a soft focus background. photo taken with an iphone --ar 4:5 --v 7

It’s amazing how just a handful of simple ingredients come together to create such a delicious dish. Each ingredient plays a crucial role whether it’s boosting flavor, enhancing texture, or adding that irresistible golden color on top.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Elbow macaroni: I prefer classic tubular pasta because it holds onto the cheesy sauce so well.
Extra virgin olive oil: Just a drizzle keeps the pasta from sticking before baking.
Unsalted butter: Essential for making the roux that thickens the cheese sauce.
All purpose flour: It’s the key to that creamy, smooth béchamel base.
Whole milk: Adds richness and creaminess to the sauce without overpowering.
Heavy whipping cream: I use it for that extra velvety texture in the sauce.
Sharp cheddar cheese: This brings classic, bold cheesiness to the mix.
Gruyere cheese: I love its nutty flavor that deepens the overall taste.
Salt and pepper: Simple seasonings that balance all the flavors beautifully.
Panko crumbs: For that irresistible crunchy topping everyone loves.
Butter (melted): Mixed with breadcrumbs to give a golden, crispy crust.
Parmesan cheese: A nice salty kick in the topping layer.
Smoked paprika: Adds subtle warmth and color to the breadcrumb topping.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit and lightly grease a large 3 to 4-quart baking dish. Set it aside while you prepare the mac and cheese.

Step 2: Cook the elbow macaroni just shy of al dente — about one minute less than the package instructions say. Drain the pasta well, then transfer it to a large bowl.

Step 3: Drizzle the pasta with the extra virgin olive oil and toss to coat. This keeps the noodles from sticking together while you make the sauce, and it adds a little fruity note.

Step 4: Melt 6 tablespoons of unsalted butter in a deep saucepan or Dutch oven over medium heat. Once melted, whisk in the all-purpose flour and continue whisking for around one minute until the mixture turns bubbly and just begins to take on a light golden hue — this is your roux forming the creamy base.

Step 5: Gradually pour in the whole milk and heavy whipping cream while whisking constantly to keep the sauce smooth. Keep cooking and whisking until you see bubbles forming on the surface, then whisk for about two more minutes until the sauce thickens nicely. Season with salt and pepper to taste.

Step 6: Stir in two cups of the shredded cheddar and Gruyere cheeses, whisking carefully until completely melted and the sauce is luscious and smooth. Then add another two cups of shredded cheese, continuing to stir until creamy and perfectly thickened.

Step 7: Fold the cooled pasta into the cheese sauce until every noodle is beautifully coated, making sure the sauce clings to each piece for maximum flavor.

Step 8: Pour half of the mac and cheese mixture into your prepared baking dish, then sprinkle half of the remaining shredded cheese evenly on top. Layer the last half of the pasta mixture on top of the cheese.

Step 9: In a small bowl, combine the panko crumbs, Parmesan cheese, melted butter, and smoked paprika. Sprinkle this golden, flavorful topping generously over the baked mac and cheese layers.

Step 10: Bake uncovered for approximately 30 minutes, or until the topping is bubbly, crisp, and beautifully golden brown. Serve it immediately while it’s hot!

Servings and Timing

This recipe makes a generous 12 servings, perfect for a large family meal or a group gathering. Prep time takes about 20 minutes, mainly cooking the pasta and making the sauce. The baking time is roughly 30 minutes, bringing the total time to about 1 hour. There isn't any additional resting time needed, so you can go straight to enjoying it once it’s out of the oven.

How to Serve This The BEST Homemade Baked Mac and Cheese Recipe

A serving of macaroni and cheese is layered on a white plate. The bottom layer is soft, creamy macaroni pasta with a pale yellow cheese sauce. The top layer is a textured, golden brown breadcrumb crust that looks crispy and slightly uneven. The macaroni is slightly oozing cheese beneath the crust. A silver fork rests on the right side of the plate. The plate is placed on a white marbled surface with a beige cloth that has blue dots underneath. In the background, there is a white baking dish filled with more macaroni and cheese, slightly out of focus, and some green herbs blurred behind it. photo taken with an iphone --ar 4:5 --v 7

When I serve this mac and cheese, I love pairing it with something fresh and bright to balance the richness. A crisp green salad with lemon vinaigrette or steamed green beans tossed with a bit of garlic work beautifully. For heartier meals, it’s fantastic alongside roasted chicken, BBQ ribs, or even sautéed mushrooms for a vegetarian touch.

Presentation-wise, I sprinkle a touch of fresh chopped parsley or chives on top to add color and freshness, which makes it pop visually. If you want to get fancy, serving portions in individual ramekins is a fun way to impress guests. I like to ladle it out warm and creamy, so every bite is indulgent and comforting.

As for drinks, a chilled glass of crisp white wine like a Sauvignon Blanc or even a light IPA beer pairs nicely with the cheesy flavors. For a non-alcoholic option, a sparkling water with a splash of citrus brightens the palate. This dish truly shines at family dinners, potlucks, and cozy weekend meals when you want something that feels like a hug on a plate.

Variations

I love how flexible The BEST Homemade Baked Mac and Cheese Recipe can be. If you want to switch up the cheeses, try substituting fontina or Monterey Jack for a milder flavor or add a bit of mozzarella for extra stretchiness. For a smoky twist, using smoked gouda or adding crispy bacon makes a fantastic upgrade.

If you or your guests require dietary modifications, you can easily swap the all-purpose flour for gluten-free flour blends and make sure to use gluten-free pasta. For a dairy-free version, I’ve experimented successfully with plant-based milks like oat milk and vegan cheese alternatives, although the flavor will be slightly different but still very comforting.

For a twist on the classic bake, some folks like to stir in cooked vegetables such as broccoli or caramelized onions for extra flavor layers. You could also try cooking it on the stovetop without baking for a creamy stovetop mac and cheese, then finishing with a quick broil of the panko topping if you want the crunch without the longer bake time.

Storage and Reheating

Storing Leftovers

I always store any leftover mac and cheese in an airtight container in the refrigerator. It stays fresh and delicious for up to 4 days. Using a glass or BPA-free plastic container with a tight-fitting lid helps keep the moisture and flavor locked in so it doesn't dry out.

Freezing

This baked mac and cheese freezes really well, which makes it perfect for meal prep or saving a portion for later. I recommend freezing it in a freezer-safe container with a tight lid or wrapped tightly with aluminum foil. It will keep its best quality for up to 2 months. When you’re ready to eat, thaw it overnight in the refrigerator before reheating.

Reheating

The best way to reheat leftover baked mac and cheese is in the oven at 325 degrees Fahrenheit, covered loosely with foil to prevent drying, for about 20 minutes or until heated through. This method keeps the texture creamy and the topping crisp. Microwaving works in a pinch, but can sometimes make the pasta a bit gummy, so if you go that route, add a splash of milk and heat in short bursts.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While elbow macaroni is traditional and works perfectly to hold the sauce, you can substitute with other tubular pastas like cavatappi, penne, or shells—anything that catches that cheesy sauce well.

Is it better to use pre-shredded cheese or shred my own?

I always recommend shredding your own cheese because pre-shredded varieties often have anti-caking agents that can affect the sauce’s smoothness. Freshly shredded cheese melts more evenly and makes for a creamier sauce.

Can this recipe be made ahead of time?

Yes! You can prepare the mac and cheese up to the point before baking, cover it well, and refrigerate for up to 24 hours. When ready, sprinkle the breadcrumb topping and bake as directed, adding a few extra minutes to compensate for the cold dish.

How do I get a crunchy topping on my baked mac and cheese?

The key is combining panko breadcrumbs with melted butter and Parmesan cheese, then spreading it evenly over the top before baking. This mixture crisps up beautifully in the oven and contrasts perfectly with the creamy interior.

Can I make this recipe vegan?

Making this exact recipe vegan requires some adaptations, like using plant-based cheeses and nondairy milk alternatives. I’ve found that vegan cheddar-style shreds and cashew cream can come close, but it won’t taste exactly the same. Experimenting with seasonings is key to achieving a satisfying flavor.

Conclusion

If you’re craving a cozy, deeply satisfying dish, I wholeheartedly encourage you to try The BEST Homemade Baked Mac and Cheese Recipe. It’s a beautiful balance of creamy, cheesy comfort with a crunchy top that feels like a little celebration in every forkful. Making it from scratch is easier than you might think, and once you taste it, you’ll understand why it’s become such a beloved classic in my kitchen. I can’t wait for you to enjoy it as much as I do!