Are you ready to make the best, creamiest, cheesiest, and most incredible homemade Baked Mac and Cheese of your life? The kind of soul-hugging comfort food that is a true showstopper at any holiday table, potluck, or cozy Sunday dinner? This is that perfect recipe. We’re talking about a rich, velvety, from-scratch cheese sauce made with two glorious kinds of cheese, tender elbow macaroni, and a perfectly golden-brown, crispy breadcrumb topping. This is the real deal, and it’s so much easier than you think.
This isn’t just a recipe; it’s your ultimate guide to mastering the undisputed king of comfort food. We’ll show you the simple but crucial secrets to a flawlessly smooth and luxurious cheese sauce that is never grainy, and how to achieve that perfect contrast between the creamy interior and the crunchy topping. Get ready to create a new family-favorite that will have everyone scraping the bottom of the dish.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Comfort Food Masterpiece
What makes this Baked Mac and Cheese truly “the best” is its incredible, from-scratch cheese sauce and its perfect combination of textures. The heart and soul of the dish is a classic, rich, and savory Mornay sauce, which is a béchamel sauce that has been enriched with a generous amount of cheese. The flavor is a sophisticated and perfectly balanced blend of sharp, tangy cheddar cheese and a nutty, complex, and incredible melting Gruyère cheese. This luscious, velvety sauce is tossed with classic elbow macaroni, poured into a baking dish, and crowned with a crispy, savory, homemade breadcrumb topping before being baked to golden, bubbly perfection.
| Metric | Time / Level |
| Total Time | 50 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for This Cheesy Classic
This iconic dish uses a handful of high-quality ingredients to create its signature rich and savory flavor.
- The Cheese Sauce (The Star of the Show!):
- The Roux: A classic mixture of unsalted butter and all-purpose flour is the foolproof thickener that transforms a thin liquid into a rich and creamy béchamel, which is the non-negotiable foundation for a stable, luxurious cheese sauce.
- The Cheese Blend: For the absolute best, most complex and authentic flavor, it is essential to use a high-quality blend of cheeses.
- Sharp Cheddar Cheese: Provides that classic, bold, tangy, and quintessential “mac and cheese” flavor.
- Gruyère Cheese: A classic Swiss cheese that is prized for its wonderful, nutty, and slightly sweet flavor, and its fantastic, smooth melting quality.
- Pro Tip (The #1 Secret to a Smooth Sauce!): You must shred your own cheese from a block. Pre-shredded, bagged cheeses are coated in starches like potato starch or cellulose to prevent them from clumping. These anti-caking agents are the number one culprit behind a cheese sauce that is grainy or stringy.
- The Crispy Topping: A simple combination of coarse breadcrumbs (Panko is fantastic for this!), olive oil, and salty, nutty Pecorino cheese creates the perfect, golden-brown, crunchy crust.
- The Pasta: A classic, medium-sized pasta shape is perfect for catching all that glorious sauce. Elbow macaroni is the timeless choice.
Step-by-Step to the Best Baked Mac and Cheese
This delicious, one-dish meal is incredibly simple to prepare.
Step 1: Make the Crispy Topping and Cook the Pasta
Step 1: First, preheat your oven to 425°F (218°C). Generously butter a 9×13-inch baking dish.
Step 2: In a small bowl, prepare your topping. Place the 2 cups of coarse breadcrumbs and the 2 tablespoons of olive oil in the bowl and toss to coat the breadcrumbs. Then, add the 1/4 cup of grated Pecorino cheese and toss to combine.
Step 3: Bring a large pot of heavily salted water to a boil. Prepare your 1 pound of elbow macaroni according to the package instructions, but be sure to cook it for 1 minute less than the recommended al dente time.
Pro Tip: This is a crucial step! The pasta will continue to cook in the hot sauce in the oven, so slightly undercooking it at this stage is the key that prevents your final mac and cheese from being soft and mushy. Drain the pasta and set it aside.
Part 2: Create the Ultimate Creamy Cheese Sauce
Step 1: In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat.
Step 2 (Make the Roux): Add the 1/4 cup of all-purpose flour and cook, whisking continuously, until the mixture is a light golden brown and smells slightly nutty. This will take about 4 minutes.
Step 3: Slowly and gradually, while whisking constantly, pour in the 4 cups of whole milk until the mixture is completely smooth and free of lumps.
Step 4: Add the 1 grated garlic clove, the 1 teaspoon of Dijon mustard, the 1/2 teaspoon of smoked paprika, the 1/2 teaspoon of sea salt, and several grinds of fresh black pepper. Bring the sauce to a simmer, whisking continuously.
Step 5: Reduce the heat to medium-low. Add your 10 ounces of freshly shredded sharp cheddar cheese and your 10 ounces of freshly shredded Gruyère cheese to the pot. Whisk until the cheese has completely melted into the sauce.
Step 6: Let the sauce continue to cook, whisking often, for 6 to 8 minutes, until it has thickened slightly.
Part 3: Assemble and Bake Your Mac and Cheese
Step 1: Add your cooked and drained pasta to the pot with the cheese sauce and stir to coat.
Step 2: Transfer the mac and cheese to your prepared 9×13-inch baking dish.
Step 3: Top with the prepared breadcrumb mixture.
Step 4: Bake for about 20 minutes, until the topping is a beautiful, deep golden brown and crispy and the cheese sauce is hot and bubbly around the edges.
Let the mac and cheese rest for a few minutes before serving.
The Best Creamy Homemade Baked Mac and Cheese
A classic, from-scratch recipe for a rich and creamy homemade baked macaroni and cheese. This comforting dish features a classic béchamel sauce that is enriched with a flavorful blend of grated sharp cheddar and Gruyère cheeses, and seasoned with Dijon mustard and smoked paprika. The smooth cheese sauce is tossed with elbow macaroni that has been cooked just shy of al dente. The entire casserole is then topped with a crispy layer of olive oil- and Pecorino-coated breadcrumbs and baked until golden brown and bubbly.
Ingredients
- 2 cups coarse bread crumbs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ¼ cup grated pecorino cheese
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter, plus more for the pan
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese, grated (about 4 cups)
- 10 ounces Gruyère cheese, grated (about 4 cups)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and butter a 9×13-inch baking dish.
- Prepare the Topping and Pasta: In a small bowl, toss the bread crumbs with the olive oil to coat. Add the pecorino cheese and toss to combine. Set aside.
- Bring a large pot of salted water to a boil. Cook the macaroni for one minute less than the package directs for al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- Make the Cheese Sauce: In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and cook, whisking continuously, for about 4 minutes, until the mixture is light golden brown.
- Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper. Bring the sauce to a simmer, whisking continuously.
- Add the shredded cheddar and Gruyère cheeses and whisk until melted. Continue to cook over medium-low heat for 6 to 8 minutes, whisking often, until the sauce thickens slightly.
- Add the cooked pasta to the cheese sauce and stir to coat.
- Bake the Casserole: Transfer the macaroni and cheese to the prepared baking dish and top with the bread crumb mixture.
- Bake for about 20 minutes, until the topping is crisp and the cheese is bubbling. Let it rest for a few minutes before serving.
Notes
- Cooking the pasta until it is ‘a minute shy of al dente’ is a key step that prevents it from becoming mushy after it continues to cook in the oven.
- The cheese sauce is a classic béchamel, which is thickened with a roux (a cooked mixture of butter and flour).
- This recipe uses a blend of three cheeses (cheddar, Gruyère, and Pecorino) for a complex and savory flavor.
Storage and Make-Ahead Tips
Baked Mac and Cheese is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked casserole (it’s best to wait to add the breadcrumb topping until just before baking) up to 2 days in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Freezing: You can freeze the baked or unbaked casserole. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before baking or reheating.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, all-in-one meal, you can stir in about 2 cups of your favorite cooked protein, such as crispy, crumbled bacon, diced ham, shredded chicken, or even some savory lobster meat for a truly decadent version.
- Use Different Cheeses: This recipe is a fantastic template! You can easily substitute the Gruyère with an equal amount of another delicious, high-quality melting cheese, like a creamy fontina, a smoked Gouda, or even a spicy pepper jack for a kick.
- Add Some “Hidden” Veggies: For an extra boost of nutrition, you can stir in about 1 to 2 cups of steamed broccoli florets, some sautéed mushrooms, or even some puréed butternut squash (stir it into the cheese sauce).
Enjoy The Ultimate Comfort Food Masterpiece!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This classic Baked Mac and Cheese is a testament to the power of a simple, from-scratch meal to bring the whole family together. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite for special occasions.
We hope you enjoy every last, perfect, cheesy, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a creamy, not grainy, baked mac and cheese?
The secret is to shred your own cheese from a block! Pre-shredded, bagged cheeses are coated in starches (like potato starch or cellulose) to prevent them from clumping in the bag, and these anti-caking agents are the number one culprit behind a cheese sauce that is grainy or stringy. The second secret is to add your freshly shredded cheese to the hot sauce base over a very low heat, stirring gently until it has just melted.
Q2: Can I make this mac and cheese ahead of time for a party?
Yes, this is a perfect make-ahead dish! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 2 days. When you are ready to bake, you can sprinkle on the fresh breadcrumb topping and pop it in the oven (you may need to add 15-20 minutes to the baking time, as it will be starting from cold).
Q3: What are the absolute best cheeses to use for a rich and flavorful mac and cheese?
The key is to use a combination of cheeses! You want one cheese that provides a bold, sharp flavor, like an extra-sharp cheddar, and another cheese that has a superior, creamy and gooey melt, like a Gruyère, a fontina, or even a simple, low-moisture mozzarella.
Q4: Should I cover my baked mac and cheese with foil when I bake it?
For this recipe, it is best to bake it uncovered. Because we are using a from-scratch, stable cheese sauce and have not overcooked our pasta, there is no need to cover it. Baking it uncovered is the key that allows the breadcrumb topping to become beautifully golden brown, toasty, and perfectly crispy.
Q5: Can I make this recipe gluten-free?
Yes! To make this recipe gluten-free, simply substitute the elbow macaroni with your favorite brand of gluten-free pasta, use a high-quality, all-purpose gluten-free flour blend for the roux, and use gluten-free breadcrumbs for the topping.