This is the absolute best Homemade Baked Mac and Cheese! This creamy and cheesy mac and cheese is made with 3 cheeses and topped with a crispy and tasty topping. This baked mac and cheese recipe is definitely the perfect comfort food dinner or holiday side dish.
If you are looking for other comfort food favorites check out my Maple Roasted Sweet Potatoes, creamy Instant Pot Mashed Potatoes and my ultimate Slow Cooker Potato Corn Chowder.
There are thousands of macaroni and cheese recipes, from quick and easy mac and cheese, fancy mac and cheese, adult mac and cheese (whatever that means) to glow-in-the-dark boxed mac and cheese. I think it is safe to say we all love the pure comfort food quality of cheesy pasta.
Mac n cheese can be served as a side dish, main course (think macaroni and cheese casserole), and it’s a must have side dish for the holidays, especially Thanksgiving.
Bechamel Mac and Cheese
This recipe for oven baked mac and cheese defines cheesy and creamy in a new way! Elbow Macaroni is tossed with the creamiest cheese sauce made with some of the best cheese for mac and cheese. Cheddar cheese, Gruyere and white cheddar. The result is the best homemade mac and cheese ever!
Creamy Homemade Mac and Cheese Ingredients
- Pasta: Use any short pasta like elbow macaroni, farfalle or fusilli.
- Four: All purpose.
- Butter: I prefer unsalted butter but use what you have at home.
- Milk and half and half: Whole milk produces a richer and creamier sauce.
- Seasonings: Salt, ground black pepper, nutmeg, garlic powder and dried mustard.
- Cheeses: Shredded sharp cheddar, Gruyere and white cheddar cheese.
- Panko Topping: Panko bread crumbs, melted butter, seasoned salt.
How to make Mac and Cheese with Bechamel
For me, the best mac and cheese starts with a béchamel sauce made with a basic roux. The roux in this easy recipe is made with butter and flour. This is the base of most cheese sauces unless, you use processed cheese like Velveeta.
- Preheat the oven and grease a 3 qt. baking dish.
- In a small bowl, mix the topping ingredients.
- Cook the pasta in salted water until slightly less than al dente. Drain and toss it with a tiny bit of oil to prevent the pasta from sticking.
- To make the creamy cheese sauce, start by making a roux by whisking butter and flour together over medium heat. Slowly pour in the milk and then the half and half whisking constantly until combined and smooth. Add seasonings and cook until the sauce thickens. Add the cheddar cheese and Gruyere cheese. Mix to combine.
- Pour the cheese over the noodles and toss. Add the white cheddar cheese and mix well.
- Pour the creamy mac and cheese mixture in the baking dish. Top with the Panko mixture and bake.
Bechamel Sauce Pro Tip
Before adding the cheeses to the sauce, make sure the sauce is at the right consistency. The sauce is ready for the cheese addition when your finger leaves a path mark on a sauce coated spoon (see picture below). All you have to do is – coat the spoon with sauce and rub your finger through the spoon as if drawing a path. (be careful the sauce will be hot). If it leaves a mark, add the cheese otherwise keep simmering the sauce until ready. Adding the cheese too soon can cause the cheese sauce to break and turn oily.
For the creamiest results, I highly recommend shredding the cheese from a block of cheese. Pre-shredded cheese contains additives that prevent the cheese from naturally sticking together. The additives also change the way cheese naturally melts.
No, I don’t cover the mac n cheese baking dish while baking. Covering the casserole will prevent the topping from getting crispy.
Absolutely! Actually, the cheesy pasta is ready to eat right after the cheese sauce is tossed with the noodles. You can skip the baking if you prefer.
The Best Cheese for Creamy Mac and Cheese
There are many good options when making this dish. Sharp Cheddar, White Cheddar, Gruyere cheese, Fontina cheese, Mozzarella and Gouda are great and popular options. Parmesan cheese adds great flavor to mac & cheese however, it gives the sauce a slightly grainy texture.
The Best Pasta for Baked Macaroni and Cheese
Any short pasta that can hold the cheese sauce works. Elbow macaroni small shells, farfalle, cavatappi, rotini and mini penne all work well.
Creamy Homemade Mac and Cheese Tips
- Cook the pasta until just al dente (firm and slightly under cooked). This will prevent the pasta from getting mushy and too soft while baking.
- Cook the pasta in salted water.
- After the pasta is cooked, drain it and place it in a mixing bowl or back in the pot (if you want to have less cleaning to do) and drizzle some olive oil to prevent the pasta from sticking. Butter can be used instead of the olive oil.
- Don’t over bake. If you would like the topping extra golden, place the pasta bake under the broiler for a few minutes. Over baking may result in dried mac n cheese.
- Add about 1/4 cup of Parmesan cheese to the Panko topping for extra cheesiness.
Wondering what goes well with Homemade Baked Mac and Cheese? Here are a few options:
This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same.
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Homemade Mac and Cheese (Baked)
Ingredients
- 1 pound dry macaroni pasta
- 8 tablespoons butter (1 stick)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups Half and Half
- 1/2 teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried mustard
- 3 cups Sharp Cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup White Cheddar cheese, shredded
Topping
- 1/2 cup panko
- 3 tablespoons butter melted
- 1/4 teaspoon seasoned salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 Qt) baking dish with butter and set aside.
- In a small bowl, mix the topping ingredients and set aside.
- Bring a large pot of salted water to a boil. Cook the pasta just shy of al dente, about 2 minutes less than the cooking time indicated on the package. Drain, transfer the pasta to a large bowl and drizzle with a little bit of olive oil or butter to keep from sticking. Toss the pasta until well coated.
- In a large saucepan over medium high heat, melt the butter (do not allow it to brown). Sprinkle in the flour and whisk to combine. Continue to cook, stirring for about 1 minute. Whisking constantly, slowly pour in the milk in a thin, steady stream, Slowly pour the half and half whisking constantly until combined and smooth,
- Whisk in the black pepper, pinch of nutmeg, garlic powder and ground mustard and heat, stirring, until sauce comes to a simmer and begins to thicken.This will take about 6 – 8 minutes. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Then you know the sauce is ready.
- Reduce the heat to low and working in increments, add the cheddar cheese stirring until well combined and completely melted. Add the Gruyere cheese and mix well. The sauce should be smooth and creamy. Remove from the stove.
- Pour the cheese sauce into the cooked pasta and mix until evenly coated. Add the White Cheddar cheese and mix well. Season with salt and pepper to taste.
- Pour the cheesy pasta into the baking dish and smooth the top into an even layer. Sprinkle the panko topping and bake for 20 minutes. If the top is not golden enough, place the baking dish under the broiler for 2-3 minutes. Keep an eye on it.
- Remove from the oven and let it sit for 10 minutes before serving.
Chef’s Tips
- After adding the cheese, do not let the sauce boil.
- Don’t over bake. If you would like the topping extra golden, place the pasta bake under the broiler for a few minutes. Over baking may result in dried mac n cheese.
- Add about 1/4 cup of Parmesan cheese to the Panko topping for extra cheesiness.
Nell says
Thank you for this recipe. I was wondering if the Mac and Cheese could be cooked in the crockpot instead?
Kathy says
Sure thing!
Jess b says
So so so good!!! I added a little chopped onion and fresh garlic to the roux and it lever it up even more! To top it off I added some crispy bacon! This did not disappoint!!!
Kathy says
Thanks for the feedback Jess. Onion, garlic and bacon always make things better!!
Jennifer A Stewart says
I love all your tips! So many times I tried to make mac and cheese and it turned out grainy! Once I started with a roux, everything changed. And of course, that perfectly salted water to cook the pasta in! Can’t wait to make this for Connor!
Kathy says
Thank you! Yes salting the water is a must. Enjoy
Madi says
This looks like the perfect mac and cheese! This would be so perfect for dinner tonight!
michele says
Oh boy… this is calling my name. … of course I love all Mac and cheese but Ive never tried baking one…. I have to make this asap! I love the topping too!
Kathy says
Thank you! The crispy topping rocks!
Sandra Shaffer says
Nothing tastes as good as homemade mac and cheese! So creamy and delicious. Looking forward to sharing this with my family.
Healing Tomato says
You have me at mac and cheese! This looks so good and nothing beats a homemade mac and cheese.
Julie says
I love mac and cheese and this one looks creamy delicious!
debi at Life Currents says
Homemade mac & cheese is one of life’s little pleasures that should never be forgotten. Your recipe looks amazing.
Kathy says
Thank you!!!