There's nothing quite like the warm, comforting embrace of homemade baked mac and cheese. The smell of bubbling, golden cheese and tender pasta is enough to draw everyone into the kitchen before it’s even out of the oven. This creamy, cheesy, and irresistibly delicious dish is perfect for family dinners or special occasions.
I first perfected this recipe on a rainy afternoon when the whole family craved something rich and indulgent. With just a few pantry staples, it became an instant classic that we now make whenever we need a little extra comfort. Let's get into why this baked mac and cheese will be your new go-to.
Why You'll Love This Homemade Baked Mac And Cheese
Get ready to fall head over heels for this classic comfort dish. Once you try it, you’ll never look at store-bought macaroni the same way again.
First, the flavor is unmatched. Creamy, sharp cheddar cheese melts beautifully into every nook and cranny of the tender pasta, and a hint of buttery breadcrumb topping provides the perfect contrast of textures.
You’ll love how easy it is to make. In just under an hour, this crowd-pleaser can go from stovetop to oven to table, making it ideal for both busy weeknights and leisurely family gatherings. It’s a true one-dish wonder that doesn’t require hours of prep work.
It's also incredibly satisfying. Made with simple, wholesome ingredients, this dish packs enough flavor to make everyone happy while being hearty enough to serve as a main course. Plus, it can be paired with a variety of sides for a more complete meal.
Most importantly, this mac and cheese is endlessly customizable. From adding veggies to switching up the cheese blend, you can tweak the recipe to suit your family’s tastes. Now, let’s dive into the ingredients you'll need to make this dreamy dish.
Ingredients Notes

The magic of homemade baked mac and cheese lies in the balance of its rich, flavorful ingredients. Here’s a closer look at the key components and how they make this dish so delicious.
First, let’s talk pasta. Elbow macaroni is the classic choice, but you can use shells, cavatappi, or any other short pasta with grooves to catch the creamy sauce. Just make sure to cook it al dente, so it doesn't become mushy when baked.
The star of the sauce is sharp cheddar cheese. It provides the signature tangy, creamy flavor that makes mac and cheese so beloved. For best results, buy a block and grate it yourself. Pre-shredded cheese often contains anti-caking agents that can affect how it melts.
To create that ultra-smooth and luscious sauce, we use a simple roux made from butter and flour, combined with whole milk. Whole milk adds the right amount of creaminess without being too heavy. If you want a lighter version, you can substitute with 2% milk, but the sauce won't be as rich.
A touch of mustard powder and onion powder elevates the flavors without overpowering them. These seasonings bring out the natural sharpness of the cheddar and add depth to the dish, making it more than just a basic cheese sauce.
Finally, let’s not forget the topping. A generous sprinkling of buttery breadcrumbs adds a lovely crunch to each bite. Using fresh breadcrumbs or panko mixed with melted butter ensures a perfectly crispy crust that complements the gooey pasta underneath.
How To Make This Homemade Baked Mac And Cheese

Creating this mouthwatering baked mac and cheese is easier than you might think. Let me walk you through the steps to guarantee the best results.
Start by preheating your oven to 350°F (175°C). While the oven warms up, bring a large pot of salted water to a boil. Cook your elbow macaroni just shy of al dente, as it will continue to cook in the oven. Drain and set it aside.
Meanwhile, melt unsalted butter in a medium saucepan over medium heat. Once melted, whisk in all-purpose flour to make a smooth roux. Stir constantly for about 1-2 minutes, until the mixture turns a light golden color and smells slightly nutty. This ensures the flour taste cooks out.
Gradually add whole milk, whisking continuously to avoid lumps. Keep stirring as the sauce thickens, about 5-7 minutes. Once the sauce has thickened enough to coat the back of a spoon, remove it from the heat and stir in your grated sharp cheddar cheese, mustard powder, and onion powder. Mix until the cheese has fully melted and the sauce is velvety smooth.
In a large mixing bowl, combine the cooked pasta with the cheese sauce. Stir well to coat each piece of macaroni evenly. Transfer the cheesy pasta mixture into a greased 9x13-inch baking dish, spreading it out in an even layer.
For the topping, combine panko breadcrumbs with a few tablespoons of melted butter. Sprinkle the buttery crumbs evenly over the pasta. This layer will bake into a golden, crispy crust that contrasts beautifully with the creamy cheese sauce.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the cheese sauce is bubbling around the edges. Let the mac and cheese cool for about 5 minutes before serving. It will thicken slightly as it sits, making it easier to serve.
Storage Options
If you have any leftovers (which is rare!), this baked mac and cheese stores wonderfully. Transfer cooled portions into an airtight container and refrigerate for up to 3-4 days. The cheese sauce will stay creamy, and the flavors may even deepen.
To freeze, portion the mac and cheese into individual containers. Wrap each one tightly with plastic wrap or foil before placing it in the freezer for up to 2 months. When you're ready to enjoy, let it thaw in the fridge overnight.
Reheating is simple. For smaller portions, use the microwave in 30-second intervals, stirring between each to ensure even heating. If you’re reheating a large batch, cover the dish with foil and warm it in a 350°F oven until hot throughout.
Variations and Substitutions
One of the best things about this baked mac and cheese is its versatility. There are countless ways to make it your own!
For a more sophisticated twist, try using a mix of cheeses. Gruyère adds a nutty flavor, while Monterey Jack gives an extra creamy texture. A handful of Parmesan in the topping also brings a burst of savory depth.
Vegetable lovers can easily incorporate some extra nutrition. Broccoli florets, roasted cauliflower, or sautéed spinach mix beautifully into the pasta before baking. Just be sure to cook the veggies first to avoid adding extra moisture.
To make this dish extra hearty, stir in shredded rotisserie chicken or cubes of roasted butternut squash. These additions not only add flavor but also make the meal more filling.
Looking for a spicy kick? Add a few dashes of your favorite hot sauce to the cheese sauce or mix in diced jalapeños. The contrast between the heat and the creamy cheese is absolutely delicious.
Don’t be afraid to experiment and adjust the recipe to fit your family's tastes. After all, cooking is all about making the food you love most. Enjoy your homemade baked mac and cheese, and be prepared for everyone to ask for seconds!
PrintHomemade Baked Mac And Cheese Recipe
This homemade baked mac and cheese recipe features a creamy cheese sauce mixed with tender elbow macaroni, all baked to golden perfection. It's a classic comfort dish, perfect for family dinners or special occasions, made with simple ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 cups milk
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 cup panko breadcrumbs (for topping)
- 2 tbsp melted butter (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook the elbow macaroni in salted water until al dente. Drain and set aside.
- In a large saucepan, melt ½ cup of unsalted butter over medium heat. Add the flour and whisk until smooth, cooking for about 2 minutes.
- Gradually add the milk, whisking constantly until the sauce thickens, about 5-7 minutes.
- Add salt, black pepper, onion powder, and garlic powder to the sauce.
- Stir in 3 cups of shredded cheddar, all of the mozzarella, and the Parmesan cheese. Stir until completely melted and smooth.
- Combine the cheese sauce with the cooked macaroni, mixing well. Pour the mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
- In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle over the cheese layer.
- Bake for 25-30 minutes or until the top is golden brown and bubbling. Let cool for 5 minutes before serving.
Notes
- For an extra cheesy version, add more shredded cheese on top.
- You can add jalapeños for additional flavor.
- For a crispier crust, broil for the last 2 minutes of baking.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6g
- Sodium: 800mg
Leave a Reply