A classic for a reason! This Baked Mac and Cheese is a recipe that needs to be in everyone’s recipe box. It’s cheesy and delicious and topped with the perfect breadcrumb topping.
It’s all about the mac and cheese! For more macaroni and cheese, make sure to also click over to this Sloppy Joe Mac and Cheese, this Homemade Mac and Cheese with Ham and Leeks, or Stovetop Sausage Mac and Cheese.
I was just talking to someone today about how far I’ve come since I first started blogging in 2007.
Take this Baked Mac and Cheese, for example.
Back in 2007, (when it was very first posted), I had never made homemade mac and cheese before.
And now I feel like a mac and cheese veteran.
Whether you are new to homemade mac and cheese or if you’ve made it a hundred times before, I’ll still say that this recipe belongs in your recipe box. It’s the perfect baked mac and cheese recipe. A creamy, velvety, cheesy sauce is combined with pasta, then topped with an easy breadcrumb topping and baked to perfection.
Ingredients
- Pasta: While elbow macaroni is traditional, feel free to switch it up to any short cut pasta. I usually stick to the elbow, but I’ve used cavatapi before, as well.
- Milk and Half and Half: I like to use a mix of milk and half and half. If you have cream on hand, you can use 1 cup of cream and 3 cups of milk.
- Butter: You need the butter to make your cheese sauce. I like to use unsalted butter so that I can control the saltiness.
- Flour: This will thicken your cheese sauce. I have only tested this with all-purpose flour.
- Cheese: Read the section below for notes about what kind of cheese to use.
- Seasonings: I keep things simple and just use salt, pepper, and a little bit of nutmeg. Don’t be afraid of the nutmeg – it just adds a flavor in the background.
- Breadcrumbs: I like to use panko breadcrumbs because they are lighter and give a better texture. But you could use regular breadcrumbs, as well.
- Parsley: The parsley adds in some color, flavor, and freshness.
What Kind of Cheese to Use for Mac and Cheese
In this recipe, I used a mixture of gruyere and sharp cheddar. The biggest thing you want to look for is a cheese that melts really well and will stay creamy. Gruyere melts beautifully and has a wonderful, nutty taste. When it comes to cheddar, sharp cheddar is my favorite for mac and cheese because the flavor is bold. But mild or medium cheddar will give you a creamier sauce.
You could also sub in mozzarella, monterey jack, or gouda as these will all melt really well. I love the flavor of Parmesan in mac and cheese, but you won’t get the super creamy, cheesy texture from it. So I just use Parmesan in the topping.
If you want to go a little more bold, add in a bit of blue cheese. Brie also goes really well with pasta (it’s fantastic in this Bacon and Brie Fettuccine), but once again, you won’t have the same creamy texture that you are used to with mac and cheese recipes.
How to Make Baked Mac and Cheese
With this recipe, you get a ton of food without a ton of effort!
- Start by putting your noodles on to boil. Make sure the water is salted!
- Make the cheese sauce by combining butter and flour, then whisking in half and half and milk.
- Add the cheese and stir until it is combined and you have a cheesy, smooth sauce.
- Stir in the noodles, then put this all into a baking dish.
- Top with a combination of Panko breadcrumbs, Parmesan cheese and parsley.
- Bake until golden and perfect!
Tips and Tricks
- This is one of those recipes that you’re just going to have to go all in on. Don’t try to cut back on the cheese, because it just won’t be as good. 🙂
- Don’t overcook your pasta when you are initially boiling it, as it will continue to cook as it bakes.
- Always freshly grate your cheese when you are making mac and cheese. The pre-grated cheese is coated and won’t melt nearly as well. It’s totally worth the extra time and effort to grate your cheese.
- This is definitely best served right after making it. Mac and cheese doesn’t usually reheat well. If you do have leftovers, add in a little bit of extra milk when you are reheating so that it isn’t too dried out. I prefer to reheat in the microwave versus in the oven.
More Cheesy Dinner Ideas
Broccoli Cheese Soup
Slow Cooker Cheeseburger Soup
Penne Pasta Bake
Pumpkin Cheddar Mac and Cheese
BLT Baked Mac and Cheese
Ham and Cheese Crescent Bake
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Baked Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 2 cups half and half
- 2 cups milk (I usually use 2%)
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 8 oz Gruyere grated
- 16 oz Sharp Cheddar grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon nutmeg
- 1 cup Panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Bring a large pot of water to a boil and salt generously. Cook the pasta until it is al dente, about 7-10 minutes.
- While the noodles are cooking, preheat the oven to 375ºF. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Heat the half and half and milk in a pot over medium heat. Don’t boil it, you just want it warmed through.
- In a large skillet, melt the butter over medium heat. Add in the flour and whisk to combine. Cook, whisking constantly, for about 2 minutes, until the flour has started to brown.
- As you continue to whisk, slowly add in the warmed milk mixture. Cook, whisking, for another minute or two, until it is thickened and smooth.
- Remove the skillet from the heat.
- Start adding in the cheese, one handful at a time, whisking the cheese in until combined.
- Add the salt, pepper and nutmeg and whisk until smooth.
- When the pasta is finished cooking, drain and return it to the pot.
- Pour the cheese sauce over the pasta and stir to combine. Pour into the prepared baking dish.
- In a bowl, combine the Panko, Parmesan and parsley. Sprinkle over the top of the mac and cheese.
- Bake in the preheated oven until the cheese is bubbly and the topping is browned, about 30-35 minutes.
- Let the mac and cheese sit for about 10 minutes before serving.
KayKay says
5 star recipe!
KayKay says
Excellent recipe! I wondered about the amount of flour but it turned out perfectly. I’ll definitely make this again! Thanks!
Kristen says
I have seen this recipe and have really wanted to try it. I love my mom’s homemade mac and cheese recipe so much though that I never stray. Maybe some day! Yours looks fantastic!