mac n cheese recipe
The Best mac n cheese recipe
One of the best things about this recipe is how easy it is to customize. I usually use whole wheat pasta for a little extra fiber, and I sneak in some pureed butternut squash or cauliflower into the cheese sauce for added nutrients without anyone noticing. The kids still think it’s just regular mac and cheese, but I know they’re getting a little more out of it. And let’s be real—any meal that gets my picky eaters to finish their plates without complaint is a win in my book. It’s also a great way to use up leftover veggies or even add in some shredded chicken for extra protein if you’re looking to make it a full meal. Simple, satisfying, and always a hit—that’s why this recipe has earned a permanent spot in my rotation.
Creamy Baked Mac and Cheese
A rich and comforting classic mac and cheese with a crispy breadcrumb topping. This dish is perfect for a cozy dinner or as a side for your favorite meals.
🥘Ingredients
- 12 oz elbow macaroni
- 1 tbsp salt (for pasta water)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Bring a large pot of water to a boil. Add 1 tbsp salt and cook the elbow macaroni according to package instructions until al dente. Drain and set aside. -
3
In a medium saucepan, melt 4 tbsp butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux. -
4
Slowly pour in the warmed milk while whisking continuously to prevent lumps. Cook for 3-5 minutes until the sauce thickens. -
5
Remove the saucepan from heat and stir in the salt, black pepper, garlic powder, and mustard powder. Add the shredded cheddar and Gruyère (or Monterey Jack) cheeses, stirring until fully melted and smooth. -
6
Combine the cooked macaroni with the cheese sauce in a large bowl, mixing until the pasta is evenly coated. Transfer the mixture to the prepared baking dish. -
7
In a small bowl, mix the panko breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle the topping evenly over the mac and cheese. -
8
Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Mac and Cheese Works
❓ Frequently Asked Questions About Creamy Baked Mac and Cheese
1. Can I make mac and cheese ahead of time?
Yes! You can prepare mac and cheese ahead of time by assembling it (without baking) and storing it in the fridge for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time since it will be cold. Alternatively, you can bake it fully, refrigerate, and reheat covered in the oven at 350°F (175°C) until warmed through.
2. How do I make my mac and cheese extra creamy?
For ultra-creamy mac and cheese, use a combination of cheeses like sharp cheddar, Gruyère, or Monterey Jack. Adding a splash of heavy cream or evaporated milk to the cheese sauce helps, too. Avoid overcooking the pasta—it should be al dente since it will continue to soften in the oven. Some recipes also call for a touch of cream cheese or a roux-based sauce for extra richness.
3. Can I freeze mac and cheese?
Yes, but the texture may change slightly. For best results, freeze unbaked mac and cheese in a freezer-safe dish for up to 3 months. Thaw it in the fridge overnight before baking. If freezing after baking, let it cool completely, portion it, and wrap tightly in foil or plastic wrap. Reheat in the oven at 350°F (175°C) until heated through, adding a splash of milk if needed.
4. What’s the best cheese for mac and cheese?
The best cheeses for mac and cheese are those that melt smoothly and have bold flavors. Sharp cheddar is a classic choice, but mixing in Gruyère, fontina, or Monterey Jack adds depth. Avoid pre-shredded cheese, as it often contains anti-caking agents that can make the sauce grainy. Freshly grated cheese melts better and creates a creamier texture.
5. How do I prevent my mac and cheese from drying out in the oven?
To keep mac and cheese moist, avoid overbaking—remove it from the oven as soon as the top is golden and bubbly. Covering the dish with foil for the first half of baking helps retain moisture. You can also stir in a little extra milk or cream before baking or top it with a buttery breadcrumb mixture to create a barrier against drying out.
