Are you ready to make the richest, creamiest, cheesiest, and most unbelievably delicious Baked Mac and Cheese of your life? A true, from-scratch, show-stopping version that is guaranteed to be the star of your holiday table or any special occasion? This incredible “Company-Worthy” Mac and Cheese, with its velvety three-cheese sauce, crispy bacon, and a crunchy, golden-brown breadcrumb topping, is that legendary recipe.
This isn’t just another mac and cheese recipe; it’s your definitive guide to mastering the ultimate comfort food. We’ll show you the simple secrets to a perfectly smooth and luxurious cheese sauce that is never grainy, and the best blend of cheeses for the most complex, delicious flavor. Forget the stuff from a box; this is the real deal, and it’s destined to become a new family tradition.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Holiday Side Dish
What makes this Baked Mac and Cheese truly “company-worthy” is its commitment to from-scratch techniques and high-quality ingredients that build incredible, deep flavor. The foundation is a classic, foolproof roux, which is transformed into a luscious, velvety cheese sauce with the addition of milk, half-and-half, and a spectacular blend of three different cheeses. Loaded with salty, crispy bacon and earthy spinach, and crowned with a crunchy Parmesan-breadcrumb topping, every single bite is a symphony of textures and savory, cheesy goodness.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 10-12 |
The Essential Ingredients for the Best Mac and Cheese
This recipe uses a handful of classic, high-quality ingredients to create its signature rich and decadent flavor.
- The Three-Cheese Sauce: This is the heart and soul of our mac and cheese.
- The Roux: A simple mixture of unsalted butter and all-purpose flour is the classic, non-negotiable foundation for a stable, thick, and creamy cheese sauce.
- The Cheese Blend: The secret to the most complex and delicious flavor is to use a blend of good melting cheeses. This recipe’s combination is spectacular: sharp white cheddar (for a classic, tangy flavor), regular sharp cheddar (for that beautiful orange color and more sharp flavor), and Gouda (for a wonderful, smoky, nutty flavor and an incredibly creamy melt).
- Pro Tip: For the absolute smoothest, creamiest, and best-melting sauce, it is always best to shred your own cheese from a block. Pre-shredded cheeses are coated in starches that can make your sauce slightly grainy.
- Ground Mustard: A pinch of ground mustard is a classic secret ingredient in mac and cheese! It won’t make your sauce taste like mustard; instead, its acidity works to brilliantly enhance and sharpen the flavor of the cheese.
- The Add-Ins:
- Bacon: Salty, crispy, chopped bacon adds a wonderful, smoky flavor and a fantastic textural contrast to the creamy pasta.
- Fresh Spinach: A few handfuls of fresh spinach, quickly sautéed with garlic, add a beautiful fleck of green, an earthy flavor, and a boost of nutrients.
- The Crispy Topping: A simple combination of Panko breadcrumbs and shredded Parmesan cheese creates the perfect, golden-brown, crunchy crust.
Step-by-Step to the Creamiest Baked Mac and Cheese
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: Prep Your Add-Ins and Cook the Pasta
Step 1: Cook your 12 slices of bacon according to the package directions until it is crispy. Let it cool on a paper towel-lined plate, and then chop it into small pieces. While the bacon is cooking, you can sauté the 3 cups of fresh spinach with the 1 teaspoon of minced garlic in a separate skillet until the spinach has wilted. Set both aside.
Step 2: Bring a large pot of salted water to a boil. Cook your 1 pound of elbow pasta until it is al dente (about 1 minute less than the package cook time). Drain the cooked pasta, pour it into a large bowl, and stir in 2 tablespoons of the butter.
Pro Tip: Cooking the pasta only to al dente is crucial! It will continue to cook in the hot cheese sauce and in the oven, and this step ensures that your final pasta is perfectly cooked, not soft and mushy.
Part 2: The Ultimate Three-Cheese Sauce
Step 1: In a large saucepan or Dutch oven, melt the remaining 6 tablespoons of butter over medium heat.
Step 2 (Make the Roux): Once the butter is melted, whisk in the 1/4 cup of all-purpose flour to form a thick paste. This is your “roux.” Cook and whisk the paste for 1 full minute. This important step cooks out the raw flour taste.
Step 3: Slowly and gradually, while whisking constantly, pour in the 3 cups of whole milk and the 1 cup of half-and-half. Continue to whisk until the mixture is smooth. Add the 1/2 teaspoon of salt and the 1/2 teaspoon of ground mustard.
Step 4: Bring the sauce to a simmer and let it cook, stirring, for a few minutes until it has thickened into a beautiful, rich gravy consistency.
Step 5: Remove the pan from the heat. Add your 5 cups of shredded cheeses to the hot sauce and stir until the cheese is completely melted and the sauce is velvety-smooth.
Part 3: Assemble and Bake Your Masterpiece
Step 1: Preheat your oven to 400°F (204°C). Generously grease a 9×13-inch baking dish.
Step 2: Pour the hot cheese sauce over your buttered pasta in the large bowl. Add the cooked, chopped bacon and the sautéed spinach. Stir everything together until it is well combined.
Step 3: At this point, you can serve the mac and cheese immediately for a super-creamy, stovetop version. Or, for the ultimate baked casserole, continue to the next step.
Step 4: Spread the macaroni and cheese into your prepared baking dish. In a small bowl, toss together the 1/2 cup of panko breadcrumbs and the 1/2 cup of shredded Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Step 5: Cover the dish with aluminum foil and bake for 10 minutes. After 10 minutes, remove the foil and bake for 10 more minutes, until the casserole is hot and bubbly and the topping is a beautiful, deep golden brown.
Let the mac and cheese cool for about 10 minutes before serving. Garnish with some fresh parsley, if desired.
The Ultimate Creamy Baked Mac and Cheese (Company-Worthy!)
A rich and decadent ‘company-worthy’ macaroni and cheese that can be served creamy straight from the stovetop or baked into a classic casserole. The dish features a homemade, classic béchamel sauce enriched with a blend of three cheeses—sharp white cheddar, regular sharp cheddar, and gouda. The creamy sauce is tossed with cooked elbow pasta, crispy chopped bacon, and optional sautéed spinach. For the baked version, the casserole is topped with a crunchy crust of panko breadcrumbs and Parmesan cheese.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes (for baked version)
- Yield: 8-10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 12 slices uncooked bacon
- 1 teaspoon minced garlic
- 3 cups fresh spinach (optional)
- 1 pound dry elbow pasta
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 5 cups shredded cheese (3 cups sharp white cheddar, 1 cup sharp cheddar, 1 cup gouda recommended)
- 1/2 cup panko breadcrumbs (optional)
- 1/2 cup shredded parmesan cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the bacon according to package directions until crisp. Let it cool, then chop it into small pieces.
- If using, sauté the spinach with the minced garlic in a bit of the bacon grease or butter until wilted.
- Cook the pasta in a large pot of salted water until al dente, about 1 minute less than the package directions. Drain, pour into a large bowl, and stir in 2 tablespoons of butter.
- Make the Cheese Sauce: In a large saucepan, melt the remaining 6 tablespoons of butter over medium heat. Whisk in the flour to form a paste and cook for 1 minute.
- Slowly whisk in the milk and half-and-half. Add the salt and ground mustard. Bring the sauce to a simmer, then whisk in the shredded cheese until the sauce is smooth. Remove from the heat.
- Pour the cheese sauce over the buttered pasta. Stir in the chopped bacon and sautéed spinach.
- To Serve Stovetop: Serve immediately, garnished with fresh parsley.
- To Bake: Preheat the oven to 400°F. Spread the macaroni and cheese into a greased 9×13 inch baking dish. Top with breadcrumbs and parmesan cheese.
- Cover the dish with aluminum foil and bake for 10 minutes. Remove the foil and bake for 10 more minutes until bubbly and golden.
- Let the baked casserole cool for 10 minutes before serving.
Notes
- This recipe is versatile, offering both a quick, creamy stovetop version and a classic baked casserole version with a crispy topping.
- Cooking the pasta ‘al dente’ is important, as it will continue to absorb sauce and soften, especially in the baked version.
- The recipe notes that leftovers will thicken in the refrigerator but can be thinned out with a splash of milk when reheating.
Storage and Make-Ahead Tips
This Baked Mac and Cheese is a fantastic make-ahead casserole for a holiday or a potluck.
- Make-Ahead: You can fully assemble the entire, unbaked casserole in your baking dish (without the breadcrumb topping) up to 2 days in advance. Let it cool completely, then cover it tightly and store it in the refrigerator. When you are ready to bake, add the breadcrumb topping and bake as directed (you may need to add 10-15 minutes to the initial covered baking time).
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 5 days.
- Reheating: As the recipe notes, the sauce will thicken considerably as it cools. The best way to reheat the casserole is to cover it with foil and bake it in a 350°F oven for about 20-25 minutes, until it is hot and bubbly. You can also reheat individual portions in the microwave.
For more recipe follow my Pinterest account
Creative Recipe Variations
- Experiment with Different Cheeses: The cheese blend is endlessly customizable! Try adding other great melting cheeses like Gruyère, fontina, Monterey Jack, or even a smoked Gouda for a different flavor profile.
- Add a Different Protein: If you’re not a fan of bacon, this mac and cheese is also absolutely fantastic with an equal amount of cooked, crumbled Italian sausage, diced ham, or even shredded buffalo chicken.
- Make it a Spicy Mac and Cheese: For a delicious, spicy-smoky kick, you can add 1/2 teaspoon of smoked paprika and a pinch of cayenne pepper to the roux along with the other seasonings.
Enjoy The Ultimate Comfort Food!
You’ve just created a truly special dish that is the very definition of homemade comfort. This “Company-Worthy” Baked Mac and Cheese, with its rich and creamy three-cheese sauce and its crunchy, golden-brown topping, is a rewarding and deeply satisfying meal that is sure to become a new family favorite. It’s the kind of timeless dish that makes any occasion feel like a celebration.
We hope you enjoy every last, perfect, and cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, old-fashioned comfort food meal!
Frequently Asked Questions (FAQs)
Q1: What are the absolute best cheeses to use for a baked mac and cheese?
The secret to the best flavor is to use a blend of cheeses! You want at least one sharp, flavorful cheese (like a sharp cheddar or a Gruyère) and one excellent melting cheese (like a Gouda, a fontina, or a Monterey Jack). This combination will give you a sauce that is both incredibly flavorful and wonderfully smooth and creamy.
Q2: How do I keep my cheese sauce from being grainy or oily?
There are two main secrets. First, always shred your own cheese from a block. Pre-shredded cheeses are coated in starches that can make your sauce grainy. Second, after you have made your smooth béchamel sauce, be sure to remove it from the heat before you stir in the shredded cheese. The residual heat of the sauce is more than enough to melt the cheese perfectly without making it oily or separated.
Q3: Can I make this mac and cheese ahead of time for a holiday?
Yes, this is an absolutely perfect make-ahead dish! You can fully prepare and assemble the entire casserole (without the topping) and store it, covered, in the refrigerator for up to 2 days. When you are ready to bake, just add the fresh breadcrumb topping and pop it in the oven.
Q4: Can I use different kinds of pasta?
Of course! While classic elbow macaroni is traditional, this creamy sauce is fantastic with any medium pasta shape that has lots of nooks and crannies to catch the sauce. Try it with shells, cavatappi, rotini, or penne.
Q5: Can I freeze this mac and cheese?
Yes, this is a great freezer meal! You can bake the entire casserole, let it cool completely, and then freeze it, well-covered, for up to 3 months. Let it thaw overnight in the refrigerator before you reheat it, covered, in a 350°F oven until it is hot and bubbly.