The BEST Homemade Baked Mac and Cheese

There’s no better comfort food than The BEST Homemade Baked Mac and Cheese. Whether you’re craving a simple side dish or a main course that will steal the show, this creamy, cheesy baked mac and cheese recipe is guaranteed to satisfy every time. With perfectly cooked pasta, a silky cheese sauce, and a golden-brown, crunchy topping, this dish will quickly become your go-to recipe for any occasion.

From the moment you pull it out of the oven, the irresistible aroma of melted cheese fills the air, and the rich, creamy sauce coats each piece of pasta in pure comfort. It’s a timeless classic, but with a homemade touch that elevates the experience to something truly unforgettable.

Why This is the BEST Homemade Baked Mac and Cheese

What sets this mac and cheese apart is the perfect balance of a smooth and creamy cheese sauce, al dente pasta, and a crispy golden top. The secret to its richness lies in using a combination of cheeses—sharp cheddar, mozzarella, and a hint of Parmesan—which together create the ultimate velvety texture and flavor.

This homemade baked mac and cheese is simple to make but packed with flavor. No need for any fancy ingredients, just a few staples from your kitchen and you’re ready to create the best mac and cheese you’ve ever had.

Ingredients (in grams)

Here’s what you’ll need to make The BEST Homemade Baked Mac and Cheese:

• 225g elbow macaroni (or any pasta of your choice)
• 4 tablespoons (56g) unsalted butter
• 4 tablespoons (56g) all-purpose flour
• 480ml whole milk (2 cups)
• 240ml heavy cream (1 cup)
• 240g shredded sharp cheddar cheese (2 cups)
• 120g shredded mozzarella cheese (1 cup)
• 60g grated Parmesan cheese (½ cup)
• 1 teaspoon (2g) Dijon mustard
• ½ teaspoon (1g) garlic powder
• ½ teaspoon (1g) onion powder
• Salt and pepper to taste
• 1 cup (50g) panko breadcrumbs (optional for topping)
• 2 tablespoons (28g) unsalted butter (for topping)

Instructions

1. Cook the Pasta: Begin by cooking the elbow macaroni according to the package instructions until it’s al dente. Drain the pasta and set it aside.
2. Make the Cheese Sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk to create a smooth roux. Cook the roux for about 1-2 minutes, stirring constantly to prevent burning.
3. Add Milk and Cream: Gradually pour in the whole milk and heavy cream, whisking constantly to avoid any lumps. Continue cooking for about 4-5 minutes until the sauce thickens to a creamy consistency.
4. Add the Cheeses: Once the sauce has thickened, reduce the heat to low. Stir in the shredded cheddar, mozzarella, and Parmesan cheeses, letting them melt into the sauce. Add the Dijon mustard, garlic powder, onion powder, salt, and pepper. Stir to combine and taste to adjust the seasoning if needed.
5. Combine Pasta and Cheese Sauce: Add the cooked pasta into the cheese sauce and stir to coat each piece of pasta evenly with the creamy sauce.
6. Prepare for Baking: Preheat your oven to 180°C (350°F). Grease a 9×13-inch baking dish with butter or non-stick spray. Transfer the mac and cheese mixture into the baking dish, spreading it evenly.
7. Add the Topping: In a small bowl, melt 2 tablespoons of butter. Mix the melted butter with the panko breadcrumbs, then sprinkle the breadcrumb mixture evenly over the top of the mac and cheese for a crispy, golden topping.
8. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the cheese is bubbling.
9. Serve: Once baked, remove the mac and cheese from the oven and let it cool for a few minutes before serving. This will allow the sauce to set and make it easier to serve. Enjoy!

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Nutrition Information (per serving)

Here’s a rough estimate of the nutritional content per serving (based on 6 servings):

• Calories: 480 kcal
• Protein: 16g
• Carbohydrates: 42g
• Fat: 28g
• Saturated Fat: 16g
• Fiber: 2g
• Sugar: 6g
• Sodium: 720mg
• Cholesterol: 75mg
• Calcium: 400mg
• Iron: 2mg

(Note: Nutritional values may vary depending on the exact ingredients used and portion sizes.)

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Tips and Tricks for the Best Homemade Baked Mac and Cheese

1. Cheese Variety: To make the sauce extra creamy and flavorful, use a combination of cheeses. Sharp cheddar is a must for its bold flavor, while mozzarella helps create that gooey, stretchy texture. Parmesan adds a touch of nuttiness and depth.
2. Breadcrumb Topping: For an extra crispy topping, don’t skip the panko breadcrumbs! If you like your topping extra crunchy, use panko instead of regular breadcrumbs. You can also add a little garlic powder to the breadcrumbs for added flavor.
3. Make It Spicy: If you like a bit of heat, add some cayenne pepper or hot sauce to the cheese sauce. A little kick will balance the richness and add depth to the flavor.
4. Use Heavy Cream for Extra Richness: If you want the creamiest, dreamiest mac and cheese, use all heavy cream instead of milk. This will give the sauce a velvety smooth texture and rich flavor.
5. Add Meat or Veggies: For a heartier dish, feel free to add cooked bacon, sausage, or even chicken. You can also mix in veggies like peas, spinach, or roasted broccoli to add some nutrition and variety.
6. Make Ahead: This mac and cheese can be made in advance! Prepare the dish, cover it, and refrigerate it for up to 2 days before baking. When you’re ready, bake it as directed, but you may need to add an extra 5-10 minutes to the baking time.
7. Freezer-Friendly: To freeze, prepare the mac and cheese, but don’t bake it. Instead, cover it tightly with foil and freeze for up to 3 months. When ready to eat, bake it from frozen, adding extra time as needed to heat through.