Homemade Baked Mac and Cheese is the ultimate comfort food, featuring tender elbow macaroni coated in an ultra-creamy cheese sauce and finished with a crunchy Panko-Parmesan topping. Made with sharp cheddar, Gruyere, butter, milk, and heavy cream, this classic American dish delivers rich cheesy flavor in every bite.
Unlike boxed macaroni and cheese, this homemade version starts with a creamy cheese sauce made from scratch. A simple butter-and-flour roux helps thicken the sauce, while whole milk and heavy cream create a smooth, velvety consistency. Two kinds of cheese melt into the sauce, coating every piece of pasta with delicious flavor.
The finishing touch is a crispy topping made with Panko breadcrumbs, freshly shredded Parmesan, melted butter, and paprika. As the macaroni and cheese bakes, the topping turns golden brown and crunchy, creating a wonderful contrast with the creamy pasta underneath.
This baked mac and cheese is perfect for family dinners, holiday gatherings, potlucks, and special occasions. It is hearty enough to serve as a main dish and versatile enough to accompany roasted chicken, barbecue, or other savory favorites.
With simple ingredients and a straightforward cooking method, this recipe is an excellent choice whenever you want homemade macaroni and cheese that feels extra special.
Why You’ll Love This Homemade Baked Mac and Cheese
Extra creamy cheese sauce: A homemade roux, whole milk, and heavy cream create a rich sauce that coats the pasta beautifully.
Three types of cheese: Sharp cheddar and Gruyere provide the main cheesy flavor, while Parmesan adds another layer of flavor to the crunchy topping.
Golden, crispy topping: Panko breadcrumbs mixed with butter, Parmesan, and paprika bake into a delicious crust.
Made from scratch: The cheese sauce is prepared at home, giving you control over the ingredients and texture.
Perfect for sharing: This recipe makes 12 servings, making it suitable for family dinners, parties, and holiday meals.
Easy to customize: You can experiment with other melting cheeses, use different tubular pasta shapes, or adjust the seasoning to suit your preferences.
Comfort food for any occasion: Serve it as a satisfying main dish or pair it with your favorite meat, vegetables, or barbecue.
Recipe Overview
- Recipe name: The Best Homemade Baked Mac and Cheese
- Author: Trish, Mom On Timeout
- Cuisine: American
- Course: Dinner
- Prep time: 20 minutes
- Cook time: 30 minutes
- Total time: 1 hour, as listed in the original recipe
- Servings: 12
- Oven temperature: 350°F
- Main ingredients: Elbow macaroni, sharp cheddar, Gruyere, milk, heavy cream, and butter
- Topping: Panko breadcrumbs, Parmesan, butter, and paprika
Ingredients for Homemade Baked Mac and Cheese
This recipe uses everyday ingredients to create a rich cheese sauce and a crunchy baked topping. For the best results, measure everything before you begin and shred the cheese yourself.
1. Elbow Macaroni
You will need 16 ounces of elbow macaroni, cooked, or another tubular pasta.
Elbow macaroni is the classic choice because its shape holds the cheese sauce well. Other tubular pasta shapes can also work, allowing you to use what you already have in your pantry.
Cook the pasta until it is slightly firmer than al dente. The macaroni will continue cooking in the oven, so stopping early helps prevent it from becoming too soft.
2. Extra-Virgin Olive Oil
Use 1 tablespoon of extra-virgin olive oil.
After draining the pasta, drizzle it with olive oil and stir to coat. This helps keep the pasta from sticking together while you prepare the cheese sauce.
3. Unsalted Butter
The recipe calls for 6 tablespoons of unsalted butter for the cheese sauce and another 4 tablespoons of melted butter for the topping.
The butter used in the sauce forms the base of the roux when combined with flour. In the topping, melted butter helps the Panko breadcrumbs brown and become crisp in the oven.
Keep the two amounts separate so you have the correct quantity for each part of the recipe.
4. All-Purpose Flour
Use 1/3 cup of all-purpose flour.
Flour combines with the butter to form a roux, which thickens the milk and cream into a smooth cheese sauce.
Whisk the flour into the melted butter and cook for approximately one minute, until the mixture is bubbly and golden. This step is important for creating the right consistency before adding the dairy.
5. Whole Milk
Add 3 cups of whole milk.
Whole milk provides the liquid base for the cheese sauce and helps create its creamy texture. It is added gradually to the roux so the flour blends smoothly without forming lumps.
6. Heavy Whipping Cream
Use 1 cup of heavy whipping cream.
Heavy cream adds richness and helps make the cheese sauce smooth and luxurious. Combined with whole milk, it creates a creamy base that coats the macaroni.
7. Sharp Cheddar Cheese
You will need 4 cups of shredded sharp cheddar cheese.
Sharp cheddar contributes the familiar, bold flavor associated with homemade mac and cheese. It melts into the sauce and helps create a rich, cheesy coating.
For the best melting results, buy a block of cheese and shred it yourself rather than using pre-shredded cheese.
8. Gruyere Cheese
Add 2 cups of shredded Gruyere cheese.
Gruyere complements the sharp cheddar with its distinctive savory flavor and excellent melting qualities.
If you cannot find Gruyere, the original recipe recommends Jarlsberg Swiss cheese as the best substitute. Mozzarella, Monterey Jack, pepper Jack, American cheese, and Velveeta are other possible options for different flavor and texture variations.
9. Salt and Black Pepper
Use salt and black pepper to taste.
These seasonings enhance the cheese sauce and balance its richness. Add them after incorporating the milk and cream, then taste the sauce before combining it with the pasta.
10. Panko Breadcrumbs
Use 1 1/2 cups of Panko breadcrumbs.
Panko breadcrumbs create the crunchy topping that distinguishes this baked mac and cheese. Their light, coarse texture helps the surface become golden and crisp during baking.
11. Parmesan Cheese
Add 1/2 cup of shredded Parmesan cheese to the topping.
Parmesan contributes a savory, slightly nutty flavor and combines with the Panko breadcrumbs to create a delicious crust.
Freshly shredded Parmesan is a great option for this recipe.
12. Paprika
Use 1/4 teaspoon of smoked paprika or regular paprika.
Paprika adds color and a subtle flavor to the breadcrumb topping. Smoked paprika contributes a smoky note, while regular paprika offers a milder taste.
Ingredient Summary
For the macaroni and cheese:
- 16 ounces elbow macaroni, cooked, or other tubular pasta
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- Salt and pepper, to taste
For the Panko-Parmesan topping:
- 1 1/2 cups Panko breadcrumbs
- 4 tablespoons butter, melted
- 1/2 cup shredded Parmesan cheese
- 1/4 teaspoon smoked paprika or regular paprika
Equipment You’ll Need
Gathering your equipment before cooking makes the preparation easier.
- Large pot: For boiling the pasta.
- Colander: For draining the cooked macaroni.
- Large bowl: For combining the shredded cheeses.
- Deep saucepan, Dutch oven, or stockpot: For preparing the cheese sauce.
- Whisk: For combining the roux with the milk and cream.
- Wooden spoon or spatula: For stirring the pasta into the cheese sauce.
- Small mixing bowl: For preparing the Panko-Parmesan topping.
- Large 3-quart or 4-quart baking dish: For assembling and baking the macaroni and cheese.
- Measuring cups and spoons: For accurate ingredient measurements.
- Cheese grater: For shredding the cheddar, Gruyere, and Parmesan.
A deep saucepan or Dutch oven is particularly helpful because the sauce needs enough room for whisking before the pasta is added.
How to Make Homemade Baked Mac and Cheese
Follow these steps to prepare the pasta, make the cheese sauce, assemble the casserole, and bake it until the topping is golden and crisp.
Step 1: Preheat the Oven and Prepare the Baking Dish
Preheat your oven to 350°F.
Lightly grease a large 3-quart or 4-quart baking dish and set it aside.
Greasing the dish helps prevent the macaroni and cheese from sticking to the sides and makes serving easier after baking.
Choose a baking dish large enough to hold the pasta and sauce comfortably, including the layers of cheese and breadcrumb topping.
Step 2: Shred and Combine the Cheeses
Shred the sharp cheddar and Gruyere cheeses.
Place the shredded cheeses in a large bowl and mix them together. Set aside.
The recipe uses a total of six cups of cheddar and Gruyere. Four cups are sharp cheddar, and two cups are Gruyere.
Using freshly shredded cheese is important because packaged pre-shredded cheese often contains coatings that can interfere with smooth melting. Shredding cheese from a block helps the sauce achieve a creamier consistency.
Step 3: Cook the Pasta
Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions, stopping one minute before al dente.
This slightly shorter cooking time is important because the pasta will continue cooking in the cheese sauce while the casserole bakes.
Drain the macaroni and transfer it to a large bowl.
Drizzle the pasta with the tablespoon of extra-virgin olive oil and stir to coat. Set it aside to cool slightly while you prepare the cheese sauce.
Avoid overcooking the pasta during this stage. Macaroni that is already completely soft can become mushy after another 30 minutes in the oven.
Step 4: Melt the Butter for the Roux
Place a deep saucepan, Dutch oven, or stockpot over medium heat.
Add the 6 tablespoons of unsalted butter and allow it to melt.
Once the butter has melted, whisk in the 1/3 cup of all-purpose flour.
Continue whisking for approximately 1 minute, until the mixture becomes bubbly and golden.
This butter-and-flour mixture is called a roux. It provides the thickening base for the cheese sauce and helps create a smooth, creamy consistency.
Keep the mixture moving with the whisk so the flour cooks evenly without burning.
Step 5: Gradually Add the Milk and Cream
Gradually whisk the 3 cups of whole milk and 1 cup of heavy whipping cream into the roux.
Adding the liquids slowly while whisking helps prevent flour lumps from forming. Continue whisking until the mixture is smooth.
The original recipe specifically recommends using cold milk rather than warm milk when making the roux-based sauce. Whisking the milk and cream into the roux gradually helps create a smooth mixture.
Continue cooking and whisking until bubbles appear on the surface. Once the sauce begins bubbling, cook for another 2 minutes, whisking as you go.
The sauce should begin to thicken during this stage.
Step 6: Season the Sauce
Whisk salt and black pepper into the sauce to taste.
Start with a modest amount, then adjust after the cheese has melted if necessary.
The cheeses contribute plenty of flavor, so it is best to season gradually rather than adding too much salt at once.
Step 7: Melt the Cheese Into the Sauce
Add 2 cups of the shredded cheese mixture to the sauce.
Whisk until the cheese has melted and the sauce becomes smooth.
Add another 2 cups of shredded cheese and continue whisking until the sauce is creamy and smooth.
The original recipe specifies adding the cheese in two stages, which helps it melt evenly into the thickened dairy mixture.
At this point, the cheese sauce should be thick enough to coat a spoon and cling to the pasta.
Keep whisking gently until the cheese is fully incorporated.
Step 8: Combine the Pasta and Cheese Sauce
Add the cooled macaroni to the cheese sauce.
Stir until all the pasta is evenly coated.
Make sure to reach the bottom and sides of the saucepan so the sauce is distributed throughout the macaroni.
The goal is to coat every piece of pasta generously. A well-coated mixture helps keep the baked macaroni and cheese creamy rather than dry.
Step 9: Assemble the Casserole
Spoon half of the macaroni and cheese into the prepared baking dish.
Sprinkle the remaining 2 cups of shredded cheese over this first layer.
Add the remaining macaroni and cheese on top.
This layering method creates additional melted cheese throughout the casserole instead of relying entirely on the cheese sauce.
Spread the top layer evenly so the dish bakes consistently.
Step 10: Prepare the Panko-Parmesan Topping
In a small bowl, combine the following ingredients:
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup shredded Parmesan cheese
- 4 tablespoons melted butter
- 1/4 teaspoon smoked paprika or regular paprika
Mix until the melted butter is distributed throughout the breadcrumbs and the Parmesan and paprika are evenly incorporated.
The butter helps the Panko turn golden and crisp in the oven. Parmesan adds a savory flavor, while paprika contributes color and a subtle seasoning.
Step 11: Add the Topping
Sprinkle the Panko-Parmesan mixture evenly over the assembled macaroni and cheese.
Try to cover the surface from edge to edge so the finished casserole has a crunchy topping in every portion.
The Panko layer contrasts with the creamy pasta underneath, giving the dish its signature combination of textures.
Step 12: Bake Until Golden and Bubbly
Place the baking dish in the preheated 350°F oven.
Bake for approximately 30 minutes, until the cheese sauce is bubbling and the breadcrumb topping is golden brown.
The exact appearance may vary depending on your oven and baking dish. Look for a crisp, lightly browned surface and bubbling cheese around the edges.
Avoid extending the baking time unnecessarily, as the pasta continues absorbing moisture from the sauce while in the oven.
Step 13: Serve Immediately
Remove the casserole carefully from the oven and allow it to settle briefly before serving.
Spoon the macaroni and cheese onto plates while it is hot and creamy, making sure each serving includes some of the crunchy Panko-Parmesan topping.
Serve it as a main dish or alongside your favorite chicken, barbecue, or other savory meals.
Tips for the Best Homemade Baked Mac and Cheese
Shred Your Own Cheese
For the best cheese sauce, use blocks of sharp cheddar and Gruyere and shred them yourself.
Pre-shredded cheese often contains anti-caking ingredients that can interfere with smooth melting. Freshly shredded cheese helps create the creamy texture that makes homemade mac and cheese so satisfying.
Cook the Pasta One Minute Less Than Al Dente
The pasta will continue cooking when it is mixed with the hot cheese sauce and baked.
Stopping one minute before al dente helps prevent the macaroni from becoming too soft. This is particularly important because the casserole spends approximately 30 minutes in the oven.
Make a Proper Roux
The roux is essential for thickening the cheese sauce.
Whisk the butter and flour together over medium heat for about one minute, until bubbly and golden. Then gradually add the milk and cream while whisking continuously.
Cooking the roux properly helps prevent a raw flour flavor and creates a stable base for the sauce.
Whisk in the Milk Gradually
Adding the milk and cream gradually helps the flour blend evenly into the liquid.
Continue whisking until the mixture is smooth before allowing it to thicken. This reduces the chance of lumps forming in the sauce.
Let the Sauce Thicken Before Adding the Cheese
After the milk and cream have been incorporated, wait until bubbles appear on the surface. Continue cooking for another two minutes before adding the cheese, as directed in the recipe.
This step helps the roux-based sauce reach the right consistency before the cheese is added.
Add the Cheese in Stages
The recipe recommends adding two cups of shredded cheese at a time and whisking until smooth.
This gradual approach makes it easier for the cheese to melt evenly and helps prevent large clumps from forming.
Use Panko for a Crunchy Topping
Panko breadcrumbs are especially suitable for baked macaroni and cheese because they create a light, crunchy crust.
Mix them with melted butter, Parmesan, and paprika before sprinkling them over the casserole. This combination adds texture and flavor to the finished dish.
Watch the Baking Time
The recipe calls for approximately 30 minutes in a 350°F oven.
Bake until the cheese is bubbling and the topping is golden brown. Avoid baking longer than necessary, since excessive oven time can cause the pasta to absorb too much sauce.
Season Gradually
Sharp cheddar, Gruyere, and Parmesan all contribute flavor. Add salt and pepper to the sauce gradually, then taste before finalizing the seasoning.
This helps prevent the finished dish from becoming overly salty.
What Kind of Cheese Is Best for Mac and Cheese?
The original recipe uses sharp cheddar and Gruyere in the cheese sauce, with Parmesan in the topping.
This combination provides a strong cheese flavor, a creamy sauce, and a savory, crunchy finish.
Sharp Cheddar
Sharp cheddar is the main flavor in this recipe. It provides the familiar tangy, cheesy taste that many people associate with homemade macaroni and cheese.
The recipe uses four cups of shredded sharp cheddar.
Gruyere
Gruyere adds another layer of flavor and helps create a rich, smooth sauce.
The recipe calls for two cups of shredded Gruyere. If it is unavailable, Jarlsberg Swiss cheese is recommended as the closest substitute in the original source.
Parmesan
Parmesan is used in the breadcrumb topping rather than the main cheese sauce.
Its savory flavor complements the Panko breadcrumbs and helps create a delicious crust.
Other Cheese Options
The original recipe notes that several other cheeses can work in different combinations, including:
- Mozzarella
- Monterey Jack
- Pepper Jack
- American cheese
- Velveeta
Mozzarella and Monterey Jack offer different melting qualities, while pepper Jack can add a little heat. American cheese and Velveeta can contribute a creamier texture.
If you experiment with other cheeses, remember that their flavor, saltiness, and melting characteristics may change the finished result.
For the closest match to the original recipe, stick with sharp cheddar and Gruyere.
What to Serve With Baked Mac and Cheese
Homemade baked mac and cheese can be served as a hearty main dish or as a side for a larger meal.
Roasted Chicken
Serve it alongside roasted or baked chicken for a comforting dinner. The savory chicken complements the creamy pasta and crunchy topping.
Barbecue
Mac and cheese is a natural companion to barbecue dishes, including pulled chicken and other slow-cooked meats.
Its creamy texture balances smoky, savory flavors and makes it a popular choice for casual gatherings.
Beef Dishes
Pair the casserole with beef brisket, steak, or another savory beef main course. The cheese sauce and pasta create a filling side that works particularly well with grilled or roasted meats.
Pork
Roasted pork or pork chops can be served alongside baked macaroni and cheese for a hearty family meal.
Add a green vegetable or simple salad to balance the richness of the dish.
Green Vegetables
Serve the casserole with green beans, broccoli, Brussels sprouts, or a fresh salad.
A vegetable side adds color and freshness to the plate while complementing the rich cheese sauce.
Holiday Meals
Baked mac and cheese can also be included on a holiday buffet alongside turkey, ham, mashed potatoes, and other traditional sides.
Because this recipe makes 12 servings, it is useful for gatherings where you need a substantial dish to share.
Frequently Asked Questions
Can I use a different pasta shape?
Yes. The original recipe calls for elbow macaroni but allows other tubular pasta shapes.
Choose pasta that can hold the cheese sauce well. Cook it one minute shy of al dente so it retains its texture during baking.
Why should I shred the cheese myself?
Freshly shredded cheese generally melts more smoothly because it does not contain the same anti-caking coatings often found on packaged pre-shredded cheese.
For the creamiest sauce, shred the sharp cheddar and Gruyere from blocks.
Why is my cheese sauce lumpy?
Lumps can form if the flour is not incorporated smoothly into the liquid.
Whisk the butter and flour together first, then gradually add the milk and cream while whisking continuously. Make sure the mixture is smooth before it thickens.
How do I make the sauce thick and creamy?
Start with the correct butter-and-flour roux, add the milk and cream gradually, and cook until bubbles appear on the surface. Continue cooking for another two minutes before adding the cheese.
The original recipe then adds the shredded cheese in two stages, whisking until smooth each time.
Can I use pre-shredded cheese?
You can, but the original recipe recommends shredding cheese from a block.
Pre-shredded cheese is often coated with anti-caking ingredients that may interfere with melting. Freshly shredded cheese is preferred for the smoothest sauce.
What is the purpose of the Panko topping?
Panko breadcrumbs create a crunchy contrast with the creamy macaroni and cheese.
Mixing them with melted butter, Parmesan, and paprika helps the topping develop a golden color and savory flavor during baking.
How do I prevent soggy pasta?
Cook the pasta one minute shy of al dente before combining it with the sauce.
Because the macaroni continues cooking in the oven, slightly undercooking it initially helps preserve a better texture in the finished casserole.
Can I use Jarlsberg instead of Gruyere?
Yes. The original recipe specifically recommends Jarlsberg Swiss cheese as the best substitute if Gruyere is unavailable.
Use the same quantity specified for the Gruyere: two cups of shredded cheese.
Can I make the recipe with different cheeses?
The original recipe mentions mozzarella, Monterey Jack, pepper Jack, American cheese, and Velveeta as other options.
Different cheeses will change the flavor and texture, so the most reliable result comes from using the original combination of sharp cheddar and Gruyere.
How do I know when the casserole is ready?
Bake the casserole at 350°F for approximately 30 minutes, until the cheese is bubbling and the Panko-Parmesan topping is golden brown.
Avoid leaving it in the oven longer than necessary, as the pasta may become too soft.
The Best Homemade Baked Mac and Cheese Recipe Card
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour, as listed in the original recipe
Servings: 12
Oven Temperature: 350°F
Calories: 642 kcal per serving
Ingredients
For the macaroni and cheese:
- 16 ounces elbow macaroni, cooked, or other tubular pasta
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- Salt and pepper, to taste
For the topping:
- 1 1/2 cups Panko breadcrumbs
- 4 tablespoons butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 teaspoon smoked paprika or regular paprika
Instructions
- Preheat the oven to 350°F. Lightly grease a large 3-quart or 4-quart baking dish.
- Shred the cheddar and Gruyere cheeses, combine them in a large bowl, and set aside.
- Cook the macaroni according to the package directions, stopping one minute shy of al dente. Drain, transfer to a large bowl, drizzle with olive oil, and stir to coat.
- Melt the unsalted butter in a deep saucepan, Dutch oven, or stockpot over medium heat.
- Whisk in the flour and cook for approximately one minute, until bubbly and golden.
- Gradually whisk in the whole milk and heavy cream until smooth. Cook until bubbles appear on the surface, then continue whisking for another two minutes.
- Season the sauce with salt and pepper to taste.
- Add two cups of the shredded cheese and whisk until smooth. Add another two cups and continue whisking until the sauce is creamy and thick.
- Stir the cooled pasta into the cheese sauce until thoroughly coated.
- Pour half the macaroni and cheese into the prepared baking dish. Sprinkle the remaining two cups of shredded cheese over the first layer, then add the remaining macaroni and cheese.
- In a small bowl, combine the Panko breadcrumbs, Parmesan, melted butter, and paprika.
- Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake for approximately 30 minutes, until the cheese is bubbling and the topping is golden brown.
- Serve immediately.
Nutrition Information
The original recipe lists the following nutrition information per serving:
- Calories: 642 kcal
- Carbohydrates: 40 g
- Protein: 26 g
- Fat: 41 g
- Saturated fat: 24 g
- Cholesterol: 125 mg
- Sodium: 550 mg
- Potassium: 256 mg
- Fiber: 1 g
- Sugar: 4 g
- Vitamin A: 1,325 IU
- Vitamin C: 0.1 mg
- Calcium: 650 mg
- Iron: 1.4 mg
Nutrition values are reproduced from the original recipe and may vary depending on the ingredients and brands used.
Final Thoughts
The Best Homemade Baked Mac and Cheese brings together everything that makes comfort food so satisfying: tender pasta, a rich homemade cheese sauce, and a crunchy golden topping.
Sharp cheddar and Gruyere create a flavorful, creamy base, while the Panko-Parmesan mixture adds a crisp finish that contrasts beautifully with the soft macaroni underneath. A simple roux helps thicken the sauce, and cooking the pasta one minute shy of al dente helps it retain its texture during baking.
Serve this homemade mac and cheese as a main dish for a cozy family dinner or alongside chicken, beef, pork, or barbecue. With 12 servings and straightforward preparation, it is also a wonderful option for potlucks, holiday gatherings, and meals shared with friends.
Once you experience the combination of creamy cheese sauce and crunchy topping, this baked macaroni and cheese may become a regular favorite at your table.