This Baked Mac and Cheese is a warm, cheesy hug in a bowl! With creamy cheese and perfectly cooked pasta, it’s comfort food at its best.
Seriously, who can resist that bubbly, golden topping? I love serving it with a sprinkle of parsley—it looks fancy and tastes just as good! 🧀
It’s so easy to whip up this dish, and it’s always a crowd-pleaser! Plus, the leftovers are perfect for lunch the next day (if they last that long!).
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta shape for mac and cheese, but you can swap it out for shells, cavatappi, or fusilli. Just make sure the shape holds the cheese sauce well!
Cheeses: Sharp cheddar gives a nice tang, while Gruyère adds a creamy, nutty flavor. If you’re looking for a budget-friendly option, you can stick to just cheddar. Other good substitutes include Monterey Jack or a blend of your favorite cheeses.
Milk and Cream: Whole milk and heavy cream provide richness, but if you’re looking to lighten it up, try using low-fat milk or almond milk (just ensure it’s unsweetened). You can skip the cream for a simpler sauce, too.
Butter: Unsalted butter is ideal for controlling saltiness. If you’re dairy-free, use a vegan butter or olive oil as a substitute.
Panko Breadcrumbs: These give a crunchy topping! You can replace them with regular breadcrumbs, but panko is lighter and crispier. For a gluten-free option, look for gluten-free breadcrumbs.
How Do I Make a Creamy Cheese Sauce?
The cheese sauce is the heart of your mac and cheese, and it’s crucial to get it creamy without lumps. Here’s how to nail it:
- Start with a roux: Melt butter in a saucepan, add flour, and whisk until it forms a paste—this helps thicken the sauce.
- Slowly whisk in the milk and cream to prevent lumps. Keep whisking as it cooks until it’s thickened, about 6-8 minutes.
- Remove the pan from heat before adding the cheese. This prevents the cheese from becoming gritty. Stir until melted and smooth!
Remember, if your sauce looks too thick, you can always add a splash more milk to achieve your desired creaminess!
How to Make Baked Mac and Cheese
Ingredients You’ll Need:
For The Mac and Cheese:
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese (or extra cheddar)
- 4 cups whole milk
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp Dijon mustard (optional, for added depth)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
For The Topping:
- 1 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This delicious Baked Mac and Cheese takes about 10 minutes to prepare and around 30 minutes to bake. Altogether, you’re looking at about 40 minutes from start to finish, perfect for a cozy meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, butter a 9×13 inch baking dish or whichever casserole dish you have handy. This helps keep your mac and cheese from sticking!
2. Cook the Macaroni:
In a large pot, bring salted water to a boil. Add the macaroni and cook according to the package instructions until al dente, which usually takes about 7-8 minutes. Once cooked, drain the macaroni and set it aside. You want it to be slightly firm as it will cook a bit more in the oven.
3. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk continuously for about 1-2 minutes until the mixture turns a light golden color and is no longer floury. This is your roux!
4. Add Milk and Cream:
Slowly whisk in the milk and heavy cream. Continue to whisk until the mixture thickens and becomes creamy, which should take about 6-8 minutes. It’s important to stir constantly to prevent lumps!
5. Season the Sauce:
Once thickened, remove the saucepan from heat and stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper to taste. This will add lots of flavor!
6. Add the Cheese:
Gradually add in the shredded cheddar and Gruyère cheeses, stirring until fully melted and smooth. If you find the mixture too thick, you can add a splash of milk to loosen it up.
7. Combine with Macaroni:
Now, gently fold the cooked macaroni into the cheese sauce. Make sure every piece of pasta is coated in that creamy goodness!
8. Transfer to Baking Dish:
Pour the mac and cheese mixture into the prepared baking dish and spread it out evenly.
9. Prepare the Topping:
In a small bowl, mix together the panko breadcrumbs with the grated Parmesan cheese and a tablespoon of melted butter. This will make a crunchy topping. Sprinkle it evenly over the mac and cheese.
10. Bake to Perfection:
Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and bubbly. If you want an extra golden top, you can broil it for 1-2 minutes at the end—just keep a close eye on it to prevent burning!
11. Rest and Serve:
Once baked, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh thyme or parsley if you like for a pop of color.
12. Enjoy!
Your creamy, cheesy Baked Mac and Cheese is now ready to be enjoyed! Serve it as a side dish or as a main course—either way, it’s sure to be a hit!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is classic, you can use shells, cavatappi, or even penne. Just make sure to adjust the cooking time as needed if the pasta shape requires it!
What Cheese Can I Substitute?
If you don’t have Gruyère, feel free to use more cheddar or try other melty cheeses like Monterey Jack, fontina, or a combination of cheeses for extra flavor!
Can I Make This Recipe Gluten-Free?
Yes! Simply use gluten-free elbow macaroni and replace the all-purpose flour with a gluten-free flour blend or cornstarch for the roux. The rest of the ingredients are naturally gluten-free.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through. You may want to add a splash of milk to restore creaminess!
