Baked Mac and Cheese Recipe: Creamy, Cheesy, and Make-Ahead

Baked mac and cheese is the holiday side dish that disappears first. Tender elbow macaroni is folded into a silky sharp cheddar and Gruyere sauce, then baked under a golden, buttery breadcrumb crust.

This creamy baked mac and cheese from scratch uses a simple roux-based sauce with no processed cheese. It is a make ahead Thanksgiving mac and cheese with a crunchy panko topping that works for holidays, potlucks, and Sunday dinners.

Recipe at a Glance

Why You’ll Love This Baked Mac and Cheese

• Silky, creamy cheese sauce made from scratch
• A crisp, golden panko and Parmesan topping
• Sharp cheddar and nutty Gruyere for big flavor
• Easy to assemble ahead for holidays
• Feeds a crowd and reheats well

Ingredients You’ll Need

• 1 pound elbow macaroni
• 4 tablespoons butter and ¼ cup all-purpose flour
• 3 cups whole milk, warmed
• 1 teaspoon mustard powder, ½ teaspoon paprika, ¼ teaspoon nutmeg, 1 teaspoon salt, and ½ teaspoon black pepper
• 3 cups (12 ounces) shredded sharp cheddar and 1 cup (4 ounces) shredded Gruyere cheese
• For the topping: 1 cup panko breadcrumbs, 2 tablespoons melted butter, and ¼ cup grated Parmesan

How to Make Creamy Baked Mac and Cheese from Scratch

1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Boil the macaroni in salted water for 2 minutes less than the package directions, then drain.
3. Melt the butter in a large pot over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the warm milk and simmer for 4 to 5 minutes, stirring, until thickened.
4. Remove from the heat and stir in the mustard powder, paprika, nutmeg, salt, pepper, and the cheeses until melted and smooth.
5. Fold in the macaroni, pour into the baking dish, and mix the panko, melted butter, and Parmesan for the topping.
6. Sprinkle the topping over the macaroni and bake for 25 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Tips for the Best Baked Mac and Cheese with Breadcrumb Topping

• Undercook the pasta slightly; it keeps cooking in the oven.
• Shred the cheese yourself for the smoothest sauce.
• Use warm milk to prevent lumps in the roux.
• Remove the sauce from the heat before adding the cheese to prevent graininess.
• Let it rest before serving so the sauce thickens.

Variations to Try: Baked Mac and Cheese Ideas

• Add crispy bacon or sauteed breadcrumbs with garlic.
• Stir in roasted broccoli or cooked ham.
• Swap Gruyere for Monterey Jack, fontina, or smoked Gouda.
• Add a dash of hot sauce for a little kick.

How to Store It

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 20 minutes or microwave with a splash of milk. To make ahead, assemble without the topping up to 1 day ahead, then add the topping and bake, adding about 10 minutes.

Frequently Asked Questions

Can I make baked mac and cheese ahead of time?

Yes. Assemble it up to a day ahead without the topping, refrigerate, then add the topping and bake, adding a few extra minutes.

Why is my mac and cheese dry?

It likely needed more sauce or was overbaked. Use plenty of sauce and bake just until bubbly.

What cheese is best for baked mac and cheese?

A blend of sharp cheddar for flavor and Gruyere or fontina for creaminess works best.

Can I use evaporated milk in mac and cheese?

Yes. Evaporated milk makes a creamy, stable sauce, though whole milk with a roux gives the best flavor.

Creamy Baked Mac and Cheese

Classic from-scratch baked macaroni and cheese with a silky cheddar and Gruyere sauce and a crunchy buttery panko topping.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Servings: 10

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound elbow macaroni
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk warmed
• 1 teaspoon mustard powder
• ½ teaspoon paprika
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese

Equipment

• 9x13-inch baking dish
• Large pot (for the pasta)
• Large saucepan or Dutch oven (for the sauce)
• Whisk
• Box grater

Method

 

1. Step 1: Preheat the oven to 375°F and grease a 9x13-inch dish.
2. Step 2: Boil the macaroni 2 minutes shy of al dente and drain.
3. Step 3: Make a roux with the butter and flour, then whisk in the warm milk and simmer until thickened.
4. Tip: Use warm milk to prevent lumps.
5. Step 4: Off the heat, stir in the seasonings and cheeses until smooth.
6. Step 5: Fold in the macaroni and transfer to the dish.
7. Step 6: Mix the panko, melted butter, and Parmesan, sprinkle on top, and bake 25 minutes.
8. Tip: Rest 5 minutes before serving.

Notes

Calories are an estimate per serving.
Assemble up to a day ahead without the topping.