There's nothing quite like the creamy, cheesy goodness of a homemade baked mac and cheese straight out of the oven. This comfort food classic is a guaranteed crowd-pleaser, perfect for cozy family dinners or impressing guests at potlucks.
I still remember the first time I made this recipe—it was a chilly Sunday afternoon, and I wanted something warm and satisfying that didn’t come from a box. Since then, it’s become a staple, loved for its velvety sauce and golden, crispy topping. Let’s dive in and create a dish that will surely become a family favorite.
Why You'll Love This Homemade Baked Mac and Cheese
Get ready to fall head over heels for this rich and indulgent mac and cheese. It's the perfect combination of creamy and crunchy, making it irresistible from the first bite to the last.
First, it’s unbelievably easy to make. While the result tastes like you’ve spent hours in the kitchen, this dish comes together quickly with just a handful of pantry staples. You’ll love how simple it is to whip up, even on busy nights.
Another reason to adore this recipe? It’s made from scratch, so you have full control over the ingredients. No preservatives, no artificial flavors—just pure, cheesy goodness you can feel good about serving your family.
Finally, it’s versatile enough to suit any occasion. Whether you’re preparing a weeknight dinner, a holiday feast, or a potluck contribution, this dish adapts beautifully to fit the moment. Dress it up with fancy cheeses or keep it classic with sharp cheddar—it’s entirely up to you.
Ingredients Notes

The beauty of this baked mac and cheese lies in its simple yet flavorful ingredients. Each one plays a key role in creating the perfect blend of creamy sauce and crispy topping.
The pasta is the foundation of the dish. Elbow macaroni is the classic choice, but feel free to use shells, cavatappi, or any short pasta you have on hand. The important thing is to cook it al dente, as it will continue cooking in the oven.
For the sauce, you’ll need a blend of butter, flour, milk, and cheese to create a creamy béchamel base. Whole milk works best for a rich consistency, but you can substitute it with 2% milk if needed.
Speaking of cheese, sharp cheddar is the star of this dish, offering that classic mac and cheese flavor. I like to mix in some Gruyère for its nutty richness, but feel free to experiment with your favorite varieties, like mozzarella, Monterey Jack, or Parmesan.
Don’t forget the breadcrumbs for the topping. They toast up beautifully in the oven, adding a satisfying crunch to every bite. Panko breadcrumbs are my go-to for their light and airy texture, but regular breadcrumbs work well too.
Finally, while not technically an ingredient, a good-quality baking dish is essential. An oven-safe, 9x13-inch casserole dish ensures even baking and makes serving a breeze.
How To Make This Homemade Baked Mac and Cheese

Making this homemade baked mac and cheese is a straightforward process that yields incredible results. Let’s break it down step by step.
Start by preheating your oven to 350°F and greasing your baking dish with butter or nonstick spray. Meanwhile, bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and set aside.
While the pasta is cooking, prepare the cheese sauce. In a large saucepan, melt butter over medium heat, then whisk in the flour to create a roux. Cook the mixture for about one minute, stirring constantly, until it turns golden and starts to smell nutty.
Gradually pour in the milk, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes. Remove the pan from heat and stir in shredded cheddar and Gruyère until fully melted and smooth. Season with salt, pepper, and a pinch of nutmeg for extra depth.
Combine the cooked pasta with the cheese sauce, making sure every piece is coated. Transfer the mixture to your prepared baking dish and spread it out evenly.
For the topping, sprinkle breadcrumbs generously over the pasta, then dot the surface with small pats of butter. This ensures the breadcrumbs brown evenly and adds extra richness.
Bake your mac and cheese in the preheated oven for 20-25 minutes, or until the top is golden and bubbly. For an extra crispy crust, broil it for 2-3 minutes at the end, keeping a close eye to prevent burning.
Storage Options
If you have leftovers (though that’s rare in my house!), this baked mac and cheese stores beautifully. Let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
To freeze, portion the mac and cheese into freezer-safe containers. It’ll keep for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge before reheating.
Reheat in the oven at 350°F until warmed through, adding a splash of milk to restore the creamy texture. For a quicker option, microwave individual portions on medium heat, stirring halfway through.
Variations and Substitutions
This recipe is endlessly customizable, making it a true kitchen staple. Here are some ideas to make it your own:
- Add protein: Stir in cooked chicken, crumbled bacon, or even lobster for a heartier version.
- Experiment with cheese: Swap cheddar for smoked gouda, pepper jack, or blue cheese for a bold twist.
- Boost the veggies: Incorporate steamed broccoli, sautéed spinach, or roasted butternut squash for added nutrition.
- Go gluten-free: Use gluten-free pasta and breadcrumbs to make this dish suitable for dietary needs.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a little kick.
No matter how you customize it, this baked mac and cheese is guaranteed to impress. Get creative, and don’t be afraid to make it your own!
PrintHomemade Baked Mac And Cheese Recipe
This easy homemade baked mac and cheese recipe is creamy, cheesy, and topped with a crunchy golden crust. Perfect for weeknight meals, family dinners, or holiday gatherings, it combines rich flavors and simple steps to create a crowd-pleasing dish that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions; drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually add milk, whisking constantly, until smooth and thickened.
- Stir in cheddar, mozzarella, and Parmesan until melted. Add Dijon mustard, garlic powder, salt, and pepper.
- Mix cooked macaroni with the cheese sauce.
- Pour into a greased baking dish. Combine breadcrumbs with melted butter and sprinkle over the top.
- Bake for 20-25 minutes, until golden and bubbly. Serve hot.
Notes
- For extra flavor, add a pinch of smoked paprika to the cheese sauce.
- You can substitute cheeses based on preference (e.g., Gruyère or Gouda).
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 460mg
Leave a Reply