Golden Crusted Mac and Cheese

Baked Mac and Cheese isn’t just a side dish; it’s a culinary hug, a staple of comfort food that brings smiles to every table. Our recipe takes this classic to new heights, delivering a dish that is outrageously creamy, intensely cheesy, and wonderfully rich, all crowned with the most perfect, golden-crispy topping. Forget complicated steps and lengthy prep; this recipe is designed to be straightforward, allowing you to create a gourmet experience with ease. Prepare to impress with the ultimate homemade baked mac and cheese!

For those who love to experiment with their pasta dishes, be sure to explore these other delicious creations:

• Spicy Jalapeño Popper Mac & Cheese
• Hearty BBQ Pork Mac & Cheese

Author’s Note

The Quest for the Perfect Baked Mac and Cheese, Finally Mastered!

After nearly eight years of sharing countless recipes, it feels incredible to finally unveil my definitive recipe for classic baked mac and cheese. This journey has been a labor of love, filled with numerous kitchen experiments, testing endless cheese combinations, perfecting noodle-to-sauce ratios, and refining cooking techniques.

My goal was clear: to create a baked mac and cheese that is undeniably rich, incredibly creamy, and bursting with authentic cheese flavor, all without demanding hours of your precious time. I craved that deeply satisfying, comforting dish that everyone dreams of, yet also one that’s accessible for a weeknight dinner or a casual gathering. And so, after much dedication, I’m thrilled to share what I truly believe is the absolute best Baked Mac and Cheese recipe!

Prepare for a dish where every single elbow macaroni is generously coated in a luscious, thick cheese sauce. This isn’t your average watery or grainy mac and cheese; it’s a truly indulgent experience. The super creamy texture combined with a perfectly golden, crunchy topping will make this a new family favorite. Enjoy every decadent bite!

Why Homemade Baked Mac and Cheese Reigns Supreme

While boxed mac and cheese offers convenience, nothing compares to the depth of flavor and satisfying texture of a homemade baked version. Crafting your own allows you to control the quality of ingredients, customize the cheese blend, and achieve a creaminess that pre-packaged options simply can’t replicate. The baking process adds a dimension of golden, bubbling perfection and an irresistible crispy topping that elevates it from a simple side to a magnificent main course. Homemade baked mac and cheese is a true testament to the joy of cooking and the power of comfort food.

Essential Baked Mac and Cheese Ingredients

Crafting the perfect mac and cheese begins with selecting the right ingredients. Each component plays a crucial role in achieving that creamy, cheesy, and crunchy balance. Here’s what you’ll need and why each element is important:

• Elbow Macaroni: This classic pasta shape is ideal for holding rich cheese sauce. The key is to cook it just under the package recommended time—aim for al dente. This prevents mushy pasta during baking and ensures it absorbs the sauce beautifully.
• Unsalted Butter: Butter forms the base of our velvety cheese sauce and is essential for toasting the panko breadcrumbs. Using unsalted butter gives you control over the overall sodium content of the dish, allowing the cheese flavors to shine.
• Seasonings: A thoughtful blend of garlic powder, onion powder, ground mustard, salt, and pepper enhances the cheese flavor without overpowering it. Ground mustard, in particular, is a secret weapon in mac and cheese, deepening the cheesy notes. Feel free to adjust these spices to your preference; a little extra garlic can add a delightful zing!
• All-Purpose Flour: Flour is crucial for creating the roux, which thickens our cheese sauce to that perfect, luscious consistency. Whisking it thoroughly with melted butter is key to preventing lumps and ensuring a smooth, uniform sauce.
• Evaporated Milk or Whole Milk: Evaporated milk is highly recommended for its richness and ability to create a thicker, creamier sauce more quickly due to its lower water content. If using whole milk, warm it slightly before adding to the roux to help prevent lumps and ensure a smoother sauce. Avoid lower-fat or non-dairy alternatives if possible, as they won’t yield the same creamy texture. For a lactose-free option, Lactaid® whole milk works well.
• Freshly Shredded Cheese: This is perhaps the most critical ingredient. Grating your own cheese from blocks is non-negotiable for superior melting and texture. Pre-shredded cheeses often contain anti-caking agents that can give your sauce a grainy, powdery consistency and prevent it from melting smoothly. Choose high-quality cheeses for the best flavor.
• Panko Breadcrumbs: Panko is a Japanese-style breadcrumb known for its light, airy, and exceptionally crisp texture. It’s the secret to achieving that irresistible crunchy topping that contrasts beautifully with the creamy pasta beneath. Toasting them in butter until golden adds an extra layer of flavor and ensures maximum crispiness.

How To Master Homemade Baked Mac And Cheese

Creating this ultimate baked mac and cheese is a delightful process. Follow these detailed steps to achieve creamy, cheesy perfection with a golden, crispy crust:

1. Prepare Your Oven and Pan: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch (or 2-1/2 quart) baking pan with cooking spray. This crucial step prevents sticking and ensures easy serving.
2. Perfectly Cook the Pasta: Bring a large pot of water to a rolling boil. Generously salt the water—about 1 tablespoon for a large pot—to properly season the pasta from within. Add the elbow macaroni and cook for exactly one minute less than the package directions specify. This ensures the pasta remains al dente and won’t become mushy during baking. As soon as it’s done, drain it thoroughly and return it to the empty pot. Stir in 1 tablespoon of unsalted butter until melted and the pasta is lightly coated. Set aside to cool slightly.
3. Craft the Velvety Cheese Sauce: In a medium pot set over medium heat, melt 4 tablespoons of unsalted butter. Once the butter is fully melted, whisk in the garlic powder, onion powder, ground mustard, salt, and pepper. Continue whisking for about 30 seconds to allow the spices to bloom. Next, add the 1/3 cup of all-purpose flour and whisk vigorously until a smooth paste, or roux, forms. Cook this roux, stirring constantly, for 1 minute to cook out the raw flour taste.
4. Gradually Add Milk and Cheese: Begin gradually adding the evaporated milk (or warmed whole milk) to the roux, whisking constantly and briskly to prevent any lumps from forming. Continue whisking until the sauce is completely smooth. Bring the sauce to a gentle simmer and cook, whisking frequently, for about 5–7 minutes, until the mixture has thickened nicely to coat the back of a spoon (see “Tips for Success” below for a test). Remove the pot from the heat and stir in your freshly shredded cheeses until combined. It’s perfectly fine if the cheese isn’t fully melted at this stage, as it will continue to melt and become gooey in the oven.
5. Combine Pasta and Sauce: Using a spatula, scrape every last bit of that glorious cheese sauce over the slightly cooled elbow macaroni in the large pot. Gently stir until every piece of pasta is thoroughly coated in the rich, creamy sauce. Don’t be afraid if it looks very saucy; this ensures your baked mac and cheese remains incredibly creamy and doesn’t dry out in the oven.
6. Prepare the Crispy Panko Topping: In a skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat. Once melted, add the 2/3 cup of panko breadcrumbs and a sprinkle of salt (about 1/4 teaspoon). Stir gently but continuously until the butter is fully absorbed and the panko turns a beautiful light golden brown and becomes perfectly crisp. Remove from heat immediately.
7. Assemble and Bake: Pour the entire mac and cheese mixture into your prepared baking pan, spreading it evenly. Sprinkle the 1/4 cup of freshly grated Parmesan cheese (if using) over the top, followed by the toasted panko breadcrumbs, ensuring an even layer. Bake for 10–15 minutes, or until the top is a light golden brown and the cheese sauce is bubbly. Be careful not to overbake, as this can dry out the pasta.
8. Serve and Savor: Remove from the oven and let it rest for a few minutes before serving. This allows the sauce to set slightly and prevents it from being too runny. Dig in and enjoy your masterpiece!

Expert Tips For Achieving Mac And Cheese Perfection

To elevate your baked mac and cheese from good to truly unforgettable, pay attention to these essential tips and tricks:

• Embrace Panko Breadcrumbs: For the ultimate crispy topping, Panko breadcrumbs are your best friend. Their larger, flakier texture results in a much crispier crunch compared to standard breadcrumbs. If you only have regular breadcrumbs, they will work, but the texture won’t be as light and airy.
• Generously Salt Your Pasta Water: This is a fundamental step often overlooked. Salting the water generously—about 1 teaspoon of salt per 4 cups of water—seasons the pasta from the inside out. This makes a noticeable difference in the overall flavor of your dish, ensuring the pasta isn’t bland.
• Select the Ideal Pasta Shape: While elbow macaroni is classic, any small to medium-sized pasta with ridges, curves, or holes works wonderfully. Shapes like cavatappi, shells, or rotini are excellent choices as they effectively “trap” the creamy cheese sauce in their nooks and crannies, ensuring a burst of flavor in every bite. Avoid very small or fragile pasta shapes, which can break down during cooking and baking.
• Utilize a Large Pot for Pasta: Always cook your pasta in a large pot with plenty of water. This gives the pasta room to move and prevents it from sticking together. After draining, tossing the pasta immediately with a tablespoon of butter also helps prevent clumping, keeping each noodle separate and ready to absorb the rich sauce.
• The Magic of Aged Cheese: For a deeper, more pronounced cheesy flavor, incorporate aged cheddar into your blend. Look for labels indicating “sharp” or “extra sharp,” which typically means the cheese has been aged for 9-15 months. Brands like Tillamook offer excellent aged cheddar options that add significant character and complexity to your sauce.
• Masterful Cheese Combinations: The right blend of cheeses is crucial for both flavor and texture. A perennial favorite mix includes equal parts sharp Cheddar, smoked Gouda, and Gruyere. This trio offers a balance of tanginess, smoky depth, and nutty creaminess. Other fantastic combinations include:
  • 2 cups sharp Cheddar with 1 cup smoked Gouda for a classic with a twist.
  • 2 cups Gruyere with 1 cup mozzarella for a gooier, milder, yet still incredibly flavorful option.

  Experiment to find your perfect blend!

• Grate Your Own Cheese: This cannot be stressed enough. Pre-shredded cheeses are often coated with cellulose or potato starch to prevent clumping. While convenient, these anti-caking agents can prevent the cheese from melting smoothly, resulting in a grainy or clumpy sauce. Freshly shredded cheese melts beautifully, creating a silky, luscious sauce.
• Test for Sauce Thickness: To ensure your cheese sauce is perfectly thick, use the “coat the back of a spoon” test. Dip a wooden spoon into the sauce, lift it out, and immediately trace a line across the back of the spoon with your fingertip. If the line holds a clear track, the sauce is thick enough. If it runs together, cook it for a few more minutes, whisking continually.
• A Pinch of Nutmeg: For an authentic, subtle warmth and a classic touch found in many French béchamel-based dishes, add a tiny pinch (about 1/8 teaspoon) of freshly grated nutmeg to your cheese sauce. It won’t make the mac and cheese taste like dessert; instead, it enhances the savory cheese flavors beautifully.

Explore More Delicious Pasta Dishes

If you’re a lover of hearty and flavorful pasta, be sure to check out these other incredible recipes from our collection:

• Creamy Butternut Squash Pasta with crispy bacon for a seasonal delight!
• Rich Creamy Chicken Pasta featuring sun-dried tomatoes and fresh spinach.
• Flavorful Sausage Rigatoni smothered in a luscious creamy tomato sauce.
• One-Pot Chicken Pot Pie Pasta – all the comfort, less cleanup!
• Hearty Chicken Orzo packed with savory chicken and Parmesan cheese.

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Baked Mac and Cheese

By

Chelsea Lords

This simple Baked Mac and Cheese is incredibly creamy, rich, and topped with a deliciously crispy panko crust.

Prep Time:

25 minutes

Cook Time:

15 minutes

Total Time:

40 minutes

Servings:

4 servings

Equipment

• 9 x 9-inch baking pan
• Large pot
• Medium pot

Ingredients

• 
  Cooking spray
  
• 2
  packed cups
  
  elbow pasta
  
• 7
  tablespoons
  unsalted butter
  divided
• 1
  teaspoon
  garlic powder
• 1/2
  teaspoon
  onion powder
• 1/2
  teaspoon
  ground mustard
• 1/2
  teaspoon
  
  salt
  
• 1/2
  teaspoon
  
  pepper
  
• 1/3
  cup
  flour
• 2
  (12-ounce) cans
  evaporated milk
  or 3 cups whole milk, see Note 1
• 3
  cups
  freshly shredded cheese
  see Note 2
• 1/4
  cup
  freshly grated Parmesan cheese
  optional
• 2/3
  cup
  panko breadcrumbs
  see Note 3

Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch (or 2-1/2 quart) baking pan with cooking spray and set aside.
2. Bring a large pot of water to a boil, then generously salt the water; I recommend adding 1 tablespoon. Once boiling, add pasta and cook for 1 minute less than the package directs. As soon as the pasta is done, drain thoroughly and return to the empty pot. Add 1 tablespoon butter and gently stir until the butter is melted and coats the pasta. Set aside to cool slightly.
3. In a medium pot, melt 4 tablespoons of butter on medium heat. Once melted, add in garlic powder, onion powder, mustard powder, salt, and pepper. Whisk well, then add the flour and whisk again until smooth. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
4. Very gradually, while whisking constantly and briskly, add in the evaporated milk. Continue to whisk until the sauce is completely smooth. Once smooth, cook, whisking frequently until the mixture has thickened nicely and coats the back of a spoon (about 5–7 minutes; see Note 4 for test). Once thickened, remove from heat. Add in the grated cheeses and stir until combined; it’s okay if the cheese isn’t fully melted, as it will finish melting during baking.
5. Add the last 2 tablespoons of butter to a skillet. Heat to medium, and once melted, add in the panko breadcrumbs and another sprinkle of salt, about 1/4 teaspoon. Gently stir continuously until the butter is absorbed and the panko is toasted to a beautiful light golden brown color and becomes crispy. Remove from heat.
6. Use a spatula to scrape every bit of the delicious cheese sauce onto the cooked elbow pasta. Gently stir to ensure all the pasta is well coated – it should look very saucy, as this prevents dry pasta after baking. Sprinkle the Parmesan cheese (if using) evenly over the top, followed by the toasted panko topping. Bake for 10–15 minutes or until the top is a light golden brown and the sauce is bubbly. Be careful not to bake too long, as this can dry out the pasta! Serve immediately and enjoy.

Recipe Notes

Note 1: Evaporated milk is highly recommended as it adds incredible flavor and creaminess while thickening quickly due to its concentrated nature. Whole milk is the best substitute if you don’t have evaporated milk; however, I do not recommend lower-fat or non-dairy options, as they will alter the texture and richness. For a lactose-free alternative, use whole Lactaid® milk.

Note 2: I have experimented with countless cheese combinations, and the optimal blend for balanced flavor and melt is equal parts sharp Cheddar, smoked Gouda, and Gruyere. For simpler two-cheese options, try: 2 cups Gruyere with 1 cup sharp Cheddar, 2 cups sharp Cheddar with 1 cup smoked Gouda, or 2 cups Gruyere with 1 cup mozzarella for extra gooeyness. Always remember to shred your own cheese from a block; pre-shredded varieties contain anti-caking agents that can give the sauce a powdery texture and hinder smooth melting.

Note 3: Panko breadcrumbs are superior for creating an exceptionally crispy topping due to their larger, flakier texture. However, if you only have regular breadcrumbs on hand, they will work, though the crunch may be less pronounced.

Note 4: To check if your cheese sauce has reached the perfect thickness, perform the “coat the back of a spoon” test. Dip a wooden spoon into the sauce, lift it, and immediately trace a clear line across the back of the spoon with your fingertip. If the line holds and doesn’t run, your sauce is thick enough. If it fills back in, the sauce needs to be cooked for a bit longer, whisking frequently.

Storage: This homemade baked mac and cheese is truly best enjoyed fresh, straight from the oven, for maximum creaminess and crispiness. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions until warmed through. For a crispy topping revival, lightly spray the surface with cooking spray before placing it under a broiler for about a minute – watch it very carefully to prevent burning!

Nutrition

Serving:
1
serving

|

Calories:
672
kcal

|

Carbohydrates:
57.8
g

|

Protein:
28.5
g

|

Fat:
36.3
g

|

Cholesterol:
92.5
mg

|

Sodium:
630.3
mg

|

Fiber:
1.7
g

|

Sugar:
10.1
g

Nutrition information is automatically calculated, so should only be used as an approximation.