Comforting Baked Macaroni and Cheese Recipe

Baked macaroni and cheese is one of the most popular comfort food dishes, loved for its creamy sauce, tender pasta, and rich layers of melted cheese. This recipe balances the right amount of cheddar and Parmesan with a buttery breadcrumb topping that turns golden and crisp in the oven. It works well as a filling main course for family dinners or as a satisfying side dish that pairs with many meals.

Unlike stovetop macaroni and cheese, this baked version offers extra texture and flavor thanks to the oven-baked crust. The sauce stays creamy inside while the top develops a perfectly crunchy finish. With simple ingredients and straightforward steps, it’s a recipe that’s easy to prepare yet impressive enough to serve on special occasions.

Why You’ll Love This Recipe

• Classic and comforting: This baked mac and cheese delivers the rich flavor and texture people expect from a traditional recipe.
• Creamy and cheesy: The combination of cheddar and Parmesan creates a smooth, flavorful sauce that coats every piece of pasta.
• Golden topping: The layer of breadcrumbs and cheese provides a crisp bite that balances the creaminess underneath.
• Easy to customize: You can keep it classic or add your own twist with bacon, ham, chicken, or vegetables.
• Family-friendly: It’s a dish that appeals to all ages and works for both weeknight meals and holiday gatherings.
• Make-ahead option: Assemble it in advance, refrigerate, and bake when ready for a stress-free meal.

Ingredients Needed

To make a creamy and flavorful baked macaroni and cheese, you’ll need simple pantry staples and a few fresh items. Each ingredient has a role in building the perfect balance of creaminess, flavor, and texture.

• Elbow macaroni (8 oz / about 2 cups uncooked): The classic pasta choice that holds the sauce well. You can substitute with cavatappi or shells for a slightly different texture.
• Shredded cheddar cheese (2 cups): Sharp cheddar works best for flavor, but mild cheddar can be used if you prefer a lighter taste. Using freshly shredded cheese instead of pre-packaged gives better melting results.
• Grated Parmesan cheese (1/2 cup): Adds depth of flavor and a slightly salty kick that complements the cheddar.
• Butter (3 tablespoons): Creates the base of the roux, which thickens the cheese sauce.
• All-purpose flour (3 tablespoons): Works with the butter to form a smooth roux that holds the sauce together.
• Milk (2 cups): Whole milk is recommended for a rich and creamy sauce, but 2% milk can also be used. Avoid skim milk, as it will make the sauce thinner.
• Salt (1/2 teaspoon): Enhances the overall flavor.
• Black pepper (1/4 teaspoon): Balances the richness of the cheese with a hint of spice.
• Paprika (1/4 teaspoon): Adds a subtle smoky flavor and color. This is optional but recommended.
• Breadcrumbs (1/2 cup): Provides the crispy topping that contrasts with the creamy pasta. Panko breadcrumbs create extra crunch, while regular breadcrumbs give a more classic texture.

Step-by-Step Instructions

Step 1: Cook the Pasta

• Fill a large pot with water, add a pinch of salt, and bring it to a boil.
• Add the elbow macaroni and cook until just al dente, usually about 7–8 minutes. Avoid overcooking, as the pasta will continue to cook in the oven.
• Drain the pasta well and set it aside while you prepare the sauce.

Step 2: Make the Roux

• In a medium saucepan, melt the butter over medium heat.
• Add the flour and whisk constantly for about 1 minute. This helps remove the raw flour taste and creates the thickening base for your sauce.

Step 3: Prepare the Cheese Sauce

• Slowly pour in the milk while whisking to avoid lumps.
• Continue whisking and cooking for 5–7 minutes, until the mixture thickens and coats the back of a spoon.
• Remove from heat and stir in 1 1/2 cups of the shredded cheddar, the Parmesan, salt, pepper, and paprika. Stir until the cheese melts and the sauce is smooth.

Step 4: Combine Pasta and Sauce

• Add the cooked macaroni to the cheese sauce.
• Stir well until all the pasta is evenly coated with the creamy sauce.

Step 5: Assemble the Dish

• Preheat your oven to 375°F (190°C).
• Lightly grease a 2-quart baking dish with butter or cooking spray.
• Pour the macaroni and cheese mixture into the dish, spreading it out evenly.
• Sprinkle the remaining 1/2 cup of cheddar cheese on top.
• Mix the breadcrumbs with a little melted butter (optional for extra crunch) and spread them evenly over the cheese layer.

Step 6: Bake

• Place the dish in the oven and bake uncovered for 20–25 minutes.
• The top should be golden brown and bubbling when it’s ready.

Step 7: Serve

• Allow the baked macaroni and cheese to rest for about 5 minutes before serving. This helps the sauce set slightly and makes it easier to scoop.

Tips for the Best Baked Mac and Cheese

• Use a mix of cheeses for more flavor—Gruyère, mozzarella, or Monterey Jack can be combined with cheddar.
• Warm the milk before adding it to the roux to prevent lumps.
• For extra creaminess, stir in a splash of heavy cream or a spoonful of cream cheese.

Storage and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.
• Reheat: Warm in the oven at 350°F (175°C) covered with foil to prevent drying, or reheat in the microwave with a splash of milk.