Homemade Baked Mac and Cheese
Nothing quite compares to this homemade baked mac and cheese fresh from the oven. A rich, creamy cheese sauce made from scratch with sharp cheddar and Gruyere coats perfectly tender elbow macaroni, all topped with a golden, buttery panko crust that bakes to irresistible crunch. This is the ultimate comfort food — restaurant-quality, make-ahead friendly, and guaranteed to be requested again and again.
Equipment
- Large pot - For boiling pasta
- 9x13-inch baking dish
- Medium saucepan - For cheese sauce
- Wire whisk
- Box grater - Or food processor with shredding attachment
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Colander - For draining pasta
- Small mixing bowl - For breadcrumb topping
- Aluminum foil - To tent if topping browns too quickly
Ingredients
Pasta
- 1 lb elbow macaroni - 450g
Cheese Sauce
- 4 tbsp unsalted butter - 60g, for the roux
- 1/2 cup all-purpose flour - 60g
- 4 cups whole milk - 960ml, at room temperature
- 1 cup heavy cream - 240ml, at room temperature
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper - Optional, for a subtle kick
- 1 tsp salt - Plus more for pasta water
- 1/2 tsp black pepper
- 3 cups sharp cheddar cheese - 340g, freshly shredded
- 2 cups Gruyere cheese - 225g, freshly shredded
Topping
- 2 tbsp unsalted butter - 25g, melted
- 1 cup mild cheddar cheese - 115g, freshly shredded
- 1 1/2 cups panko breadcrumbs - 90g
- 1/2 cup Parmesan cheese - 50g, grated
- 1/2 tsp paprika
Instructions
- Preheat oven to 350°F (175°C) and position rack in the center. Bring a large pot of salted water to a boil, add elbow macaroni, and cook for 2 minutes less than package directions (about 5–6 minutes). Drain thoroughly without rinsing and set aside.
- Melt 4 tbsp butter in a medium saucepan over medium heat. Add flour all at once and whisk constantly for 2–3 minutes until the mixture is golden, smooth, and smells nutty.
- Gradually pour in the whole milk, about ½ cup at a time, whisking constantly to prevent lumps. Add the heavy cream, bring to a gentle simmer, and cook 5–7 minutes until the sauce coats the back of a spoon.
- Stir in the Dijon mustard, garlic powder, onion powder, cayenne (if using), salt, and black pepper until evenly combined.
- Reduce heat to low and remove pan from direct heat. Add sharp cheddar and Gruyere in batches, stirring after each addition until completely melted and the sauce is glossy and smooth.
- Fold the drained pasta into the cheese sauce until every piece is fully coated. Pour into a greased 9x13-inch baking dish and spread evenly. Sprinkle the shredded mild cheddar over the top.
- Combine panko, Parmesan, and paprika in a small bowl. Drizzle with 2 tbsp melted butter and stir until the breadcrumbs are evenly coated and slightly clumped. Spread evenly over the cheese layer.
- Bake uncovered for 25–30 minutes until the sauce is bubbling at the edges and the topping is deep golden brown. For extra crunch, broil for the final 2–3 minutes, watching carefully.
- Let the mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly, making it easier to portion cleanly.
Notes
- Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make the sauce grainy or gritty.
- Room temperature dairy: Set milk and cream out 30 minutes before cooking — cold liquids cause lumps when added to the roux.
- Don't skip cooking the roux: Whisking for the full 2–3 minutes eliminates the raw flour taste and is key to a silky sauce.
- Add cheese off the heat: High heat causes cheese proteins to seize, resulting in a grainy, separated sauce.
- Undercook the pasta: Cook 2 minutes less than package directions since it continues cooking in the oven and absorbing sauce.
- Cheese layer trick: Add half the pasta to the dish, sprinkle with extra shredded cheese, then add the rest for pockets of melted cheese throughout.
- Topping browning too fast: Tent loosely with aluminum foil and/or move the rack one level lower to reduce direct top heat.
- Make-ahead: Assemble up to 24 hours ahead, refrigerate covered, then bake from cold adding 10–15 extra minutes to bake time.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze individual portions for up to 3 months.
- Reheating: Warm in a 350°F oven covered with foil for 20–25 minutes, adding a splash of milk to revive creaminess.