If you’re searching for the ultimate comfort food that warms the soul and makes every gathering a little more special, look no further than Homemade Baked Mac and Cheese. This recipe is the perfect marriage of creamy, cheesy pasta and a golden, crunchy topping, all baked to bubbly perfection. Whether you’re feeding a family, prepping for a potluck, or just treating yourself, this dish is guaranteed to steal the show and bring smiles to every table.
Ingredients You’ll Need
The beauty of Homemade Baked Mac and Cheese is in its simplicity—each ingredient has a clear purpose, from the rich dairy that creates the creamy sauce to the crisp topping that provides the perfect contrast. Here’s what you’ll need and why each one matters:
- Elbow macaroni (16 ounces): The classic pasta shape that holds onto the cheesy sauce in every bite.
- Unsalted butter (4 tablespoons): Essential for starting the roux and adding a buttery undertone.
- All-purpose flour (1/4 cup): Thickens the sauce and ensures it clings beautifully to the noodles.
- Whole milk (3 cups): The creamy backbone of the sauce, providing richness and body.
- Heavy cream (1 cup): Adds extra silkiness and luxurious texture to the cheese sauce.
- Dijon mustard (2 teaspoons, optional): A subtle kick that brightens all that cheese (highly recommended!).
- Garlic powder (1/2 teaspoon): Brings a gentle savory depth to the sauce.
- Onion powder (1/2 teaspoon): Enhances the overall flavor profile without overpowering.
- Salt (1/2 teaspoon): Essential for seasoning every layer of the dish.
- Black pepper (1/4 teaspoon): Adds a hint of warmth and balance.
- Shredded sharp cheddar cheese (3 cups): The star player, delivering that classic tangy-cheesy flavor.
- Shredded mozzarella cheese (1 cup): Gives the sauce a wonderful melt and stretch.
- Grated Parmesan cheese (1/2 cup): Boosts the savoriness and adds depth.
- Panko breadcrumbs (1 cup): For an irresistibly crunchy and light topping.
- Melted butter (2 tablespoons): Helps the breadcrumbs toast up golden and flavorful.
- Paprika (1/4 teaspoon, optional): Adds a gentle smokiness and color to the topping.
- Grated Parmesan cheese for topping (2 tablespoons): Lends an extra pop of savory, salty flavor right on the crust.
How to Make Homemade Baked Mac and Cheese
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil, then cook your elbow macaroni until just al dente—about one to two minutes less than the package instructions. This little trick keeps the pasta from becoming mushy after baking. Drain the noodles well and set them aside while you move on to the sauce.
Step 2: Make the Creamy Cheese Sauce
In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about one to two minutes to create a smooth roux. This step is key for thickening the sauce and creating that signature creamy texture. Slowly pour in the whole milk and heavy cream, whisking as you go to keep things smooth. Add the Dijon mustard (if using), garlic powder, onion powder, salt, and black pepper. Keep stirring until the mixture thickens and coats the back of a spoon—this usually takes about five to six minutes.
Step 3: Add the Cheeses
Once your sauce is thick and luscious, turn the heat down low and stir in the sharp cheddar, mozzarella, and Parmesan cheeses. Watch as they melt into the sauce, transforming it into a glorious, silky blanket of cheese. Make sure everything is completely melted and smooth before moving on.
Step 4: Combine Pasta and Sauce
Add the cooked macaroni to your pot of cheese sauce and stir gently to coat every noodle in that dreamy mixture. Pour everything into your greased 9×13-inch baking dish, using a spatula to smooth out the top.
Step 5: Make the Buttery Topping
In a small bowl, mix together the panko breadcrumbs, melted butter, paprika (if using), and grated Parmesan. Sprinkle this mixture evenly over the mac and cheese, making sure every inch is covered. This topping will bake up crisp and golden, providing the perfect contrast to the creamy pasta beneath.
Step 6: Bake to Golden Perfection
Slide your dish into the preheated 375°F oven. Bake for 20 to 25 minutes, or until the Homemade Baked Mac and Cheese is bubbling around the edges and the top is gloriously golden brown. Let it rest for five minutes before serving to allow everything to set and make it easier to scoop.
How to Serve Homemade Baked Mac and Cheese
Garnishes
Take your Homemade Baked Mac and Cheese from comforting to stunning by sprinkling fresh chopped parsley, chives, or even a bit of extra grated Parmesan right before serving. A light dusting of paprika or cracked black pepper can also add a pop of color and flavor without much effort.
Side Dishes
Pair this creamy, cheesy masterpiece with a crisp green salad, roasted vegetables, or classic garlic bread to round out your meal. The freshness and crunch of a simple salad is a perfect counterpoint to the richness of the mac and cheese, while bread lets you soak up every last bit of that cheesy sauce.
Creative Ways to Present
If you want to make your Homemade Baked Mac and Cheese extra memorable, try serving it in individual ramekins for a dinner party or family gathering. For a fun twist, scoop the hot mac and cheese into muffin tins, bake until golden, and serve as delightful finger food at your next get-together.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Baked Mac and Cheese stores like a dream. Simply let it cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to four days, making it a fantastic option for meal prepping or quick weeknight dinners.
Freezing
If you want to make this dish ahead or save some for later, you can absolutely freeze it. Assemble the mac and cheese up to the point before baking, cover tightly with foil, and freeze for up to two months. When ready to enjoy, thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
Reheating
To reheat, splash a little milk over the top to help restore the creamy texture. Warm in a 350°F oven, covered with foil, for 20–25 minutes or until heated through. Individual portions can also be microwaved in short bursts, stirring in between, until piping hot.
FAQs
Can I use different types of cheese in Homemade Baked Mac and Cheese?
Absolutely! While sharp cheddar, mozzarella, and Parmesan give a classic flavor, you can mix in Gruyère, Monterey Jack, or even a hint of blue cheese for a unique spin. Just be sure to use quality cheese and shred it yourself for the best melt.
What’s the secret to getting a really creamy sauce?
The magic is in the roux and the slow addition of dairy. Whisking the flour and butter together thoroughly, then gradually pouring in the milk and cream, prevents lumps and creates that ultra-smooth, velvety base. Don’t rush the thickening process—patience pays off!
Can I make Homemade Baked Mac and Cheese ahead of time?
Yes! You can assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, adding a few extra minutes to ensure it’s hot and bubbly throughout.
How do I prevent the mac and cheese from becoming dry?
Be sure not to overbake, as this can dry out the sauce. Also, undercooking the pasta slightly before baking helps keep it from absorbing too much sauce. Adding a splash of milk before reheating leftovers keeps things creamy, too.
What protein or veggie add-ins work well with this recipe?
Cooked bacon, caramelized onions, sautéed spinach, or roasted broccoli are all delicious additions that play nicely with the cheesy base. Fold them in before baking for extra flavor, texture, and nutrition.
Final Thoughts
There’s just something magical about sharing a bubbling dish of Homemade Baked Mac and Cheese with people you love. Whether you’re making it for a special occasion or just because, this recipe will quickly become a cherished go-to. So gather your ingredients, dive in, and get ready for the kind of comfort only a classic like this can deliver!
Print
Homemade Baked Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course or Side
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade baked mac and cheese recipe offers a creamy, cheesy, and comforting dish with a crispy golden breadcrumb topping. Made from scratch with a blend of sharp cheddar, mozzarella, and Parmesan cheeses, it’s perfect as a main course or side dish and features a rich roux-based cheese sauce infused with subtle spices and Dijon mustard for extra depth.
Ingredients
For the Mac and Cheese:
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons Dijon mustard (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Topping:
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/4 teaspoon paprika (optional)
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and grease a 9×13-inch baking dish to prevent sticking.
- Cook Pasta: In a large pot of salted boiling water, cook the elbow macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside to avoid overcooking during baking.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture is bubbly and slightly golden, forming a roux that will thicken the sauce.
- Add Dairy and Seasonings: Slowly whisk in the whole milk and heavy cream until smooth. Add Dijon mustard (if using), garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring frequently, until the mixture thickens, about 5–6 minutes.
- Incorporate Cheese: Reduce heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan until the cheese melts completely into a smooth, velvety sauce.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all pasta evenly with the creamy cheese mixture.
- Prepare Topping: In a small bowl, mix the panko breadcrumbs with melted butter, paprika (if using), and grated Parmesan cheese to create a flavorful crispy topping.
- Assemble and Bake: Pour the mac and cheese mixture into the prepared baking dish. Evenly sprinkle the breadcrumb topping over the surface.
- Bake: Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
- Rest and Serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to thicken and flavors to meld.
Notes
- Use freshly shredded cheese for the best melt and richest flavor.
- For variety, add cooked bacon, caramelized onions, or roasted broccoli to the cheese sauce before baking.
- Leftover mac and cheese reheats well in the oven or microwave; add a splash of milk when reheating to maintain creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
