Creamy Baked Mac and Cheese

There’s something undeniably comforting about a bubbling, golden tray of creamy baked mac and cheese coming out of the oven. This version features tender elbow macaroni smothered in a velvety, three-cheese sauce, topped with buttery breadcrumbs for the perfect contrast of crispy and creamy. Whether served as a hearty side or a satisfying main dish, it’s a guaranteed crowd-pleaser for holidays, potlucks, or weeknight dinners.

This recipe brings together simple pantry staples to create a rich and indulgent dish that never fails to impress. It’s a classic elevated—easy enough for beginners, yet impressive enough for guests.

Why You’ll Love This Recipe

You’ll love this baked mac and cheese because it strikes the perfect balance of creamy and cheesy without being greasy or overly heavy. The three-cheese blend—sharp cheddar for bold flavor, mozzarella or Gruyère for stretch and richness, and Parmesan for umami depth—creates a sauce that clings to every bite of pasta. The golden breadcrumb topping adds a satisfying crunch that elevates it from simple stovetop mac to a next-level baked casserole. Plus, it’s customizable with add-ins like bacon, broccoli, or mushrooms, and it’s make-ahead friendly—perfect for prepping the day before gatherings or holidays

Ingredients

For the Pasta:

• 1 lb (450g) elbow macaroni or any pasta shape

For the Cheese Sauce:

• 4 tablespoons (60g) unsalted butter
• ¼ cup (30g) all-purpose flour
• 4 cups (1 liter) whole milk (or a combination of milk and heavy cream)
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon garlic powder
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 3 cups (300g) shredded sharp cheddar cheese
• 1 cup (100g) shredded mozzarella or Gruyère
• ½ cup (50g) grated Parmesan cheese

For the Topping:

• 1 cup (100g) breadcrumbs or panko
• 2 tablespoons (30g) unsalted butter, melted
• ¼ cup (25g) grated Parmesan cheese (optional)

Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.

Make the Roux:
In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth, lightly golden paste.

Add the Milk:
Gradually whisk in the milk to prevent lumps. Continue cooking for 5–7 minutes until the sauce thickens.

Make it Cheesy:
Reduce heat to low. Stir in Dijon mustard, garlic powder, salt, and pepper. Slowly add the cheeses—cheddar, mozzarella (or Gruyère), and Parmesan—stirring until melted and smooth.

Combine with Pasta:
Remove sauce from heat. Fold in the cooked pasta and mix until evenly coated.

Prepare for Baking:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour in the mac and cheese mixture and spread evenly.

Make the Topping:
Mix breadcrumbs with melted butter and Parmesan (if using). Sprinkle over the pasta.

Bake:
Bake for 20–25 minutes until golden and bubbling. For extra crisp topping, broil for 1–2 minutes at the end—watch closely.

Serve:
Let cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.

Notes & Tips

• Cheese Substitutions: Try Monterey Jack, Havarti, Fontina, or smoked Gouda for variety.
• Add-ins: Bacon, ham, sautéed mushrooms, or steamed broccoli work beautifully.
• Make Ahead: Assemble the dish (without baking), cover, and refrigerate for up to 24 hours. Bake when ready to serve.
• Storage: Refrigerate leftovers for up to 4 days. Reheat covered in the oven or microwave.

The Goods

Creamy Baked Mac and Cheese

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This creamy baked mac and cheese is packed with three cheeses, topped with buttery breadcrumbs, and baked to golden perfection. A classic comfort food everyone loves.

Course Main Course, Side Dish

Cuisine American

Recipes

For the Pasta:

• 1 lb 450g elbow macaroni or any pasta shape

For the Cheese Sauce:

• 4 tablespoons 60g unsalted butter
• ¼ cup 30g all-purpose flour
• 4 cups 1 liter whole milk (or a combination of milk and heavy cream)
• 1 teaspoon Dijon mustard optional
• 1 teaspoon garlic powder
• ½ teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• 3 cups 300g shredded sharp cheddar cheese
• 1 cup 100g shredded mozzarella or Gruyère
• ½ cup 50g grated Parmesan cheese

For the Topping:

• 1 cup 100g breadcrumbs or panko
• 2 tablespoons 30g unsalted butter, melted
• ¼ cup 25g grated Parmesan cheese (optional)

Instructions

Cook the Pasta:

• Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.

Make the Roux:

• In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1–2 minutes until it forms a smooth, lightly golden paste.

Add the Milk:

• Gradually whisk in the milk to prevent lumps. Continue cooking for 5–7 minutes until the sauce thickens.

Make it Cheesy:

• Reduce heat to low. Stir in Dijon mustard, garlic powder, salt, and pepper. Slowly add the cheeses—cheddar, mozzarella (or Gruyère), and Parmesan—stirring until melted and smooth.

Combine with Pasta:

• Remove sauce from heat. Fold in the cooked pasta and mix until evenly coated.

Prepare for Baking:

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Pour in the mac and cheese mixture and spread evenly.

Make the Topping:

• Mix breadcrumbs with melted butter and Parmesan (if using). Sprinkle over the pasta.

Bake:

• Bake for 20–25 minutes until golden and bubbling. For extra crisp topping, broil for 1–2 minutes at the end—watch closely.

Serve:

• Let cool for 5–10 minutes before serving. Garnish with fresh parsley if desired.