When it comes to Baked Mac and Cheese, I want ultra-creamy macaroni and a golden, crunchy breadcrumb topping. After countless rounds of testing, I’ve finally got that combination just right in this from-scratch recipe, with a rich, flavorful cheese sauce made from sharp cheddar and Colby Jack. Simple seasonings and bouillon in the pasta water also add extra savory depth, making this the baked mac and cheese dreams are made of! At just $1.11 per serving, it’s an affordable side dish for weeknight dinners, holiday spreads, or anytime you’re craving a really good cheesy mac.
A Baked Mac and Cheese Worth Turning On the Oven For
There’s nothing more disappointing than making a beautifully creamy pot of mac and cheese, only for it to dry out in the oven. That’s exactly what I wanted to avoid with this recipe. I wanted the macaroni to stay creamy after baking, with plenty of cheesy sauce and a crunchy topping to contrast all that richness. A simple butter-and-flour roux gives the homemade sauce a little extra body, and using whole milk means there’s no need to splurge on heavy cream. I also prefer the combination of sharp cheddar for its bold flavor and Colby Jack for its smooth, creamy, gooey melt. Both are affordable and easy to find, which is always a bonus!
The topping deserves some attention, too. I love a good layer of melted cheese, but the buttery, seasoned panko adds a crunch that makes baked mac and cheese so good. I even layer a little extra cheese through the middle (because more cheese is always the right answer here!) This recipe takes a few extra steps compared to our stovetop mac and cheese, but nothing complicated, and the whole dish still comes together in less than an hour. I’ve shared all my top tips below to help you get that creamy sauce just right.
Recipe Success Tips
- Undercook the macaroni to avoid mushy pasta. I cook mine for just 6 minutes, about 1-2 minutes shy of al dente. The pasta will absorb liquid from the cheese sauce as it bakes, so starting with fully cooked macaroni can make the noodles too soft and the sauce less creamy. You want the pasta to still have a firm bite when you drain it. Check your package directions, as cooking times vary between brands and shapes.
- Grate your own cheese for the best melt. Freshly grated cheddar and Colby Jack melt more smoothly than pre-shredded cheese, which often contains anti-caking agents that can affect the sauce’s texture. Remember to set aside the cheese for layering before making the sauce!
- Add the warm milk gradually and let it thicken. I whisk the warm milk into the roux a little at a time, making sure it’s smooth before adding more. This helps the flour incorporate evenly without forming lumps. Then let the sauce gently simmer until it coats the back of a spoon (see photo). A properly thickened sauce clings to the macaroni instead of pooling at the bottom of the baking dish.
- Add the cheese off the heat. I let the sauce cool for about a minute before stirring in the cheese, one handful at a time. Too much heat can cause the cheese to separate, leaving you with a grainy or oily sauce instead of a smooth and creamy one.
- Don’t overbake! At 350°F, start checking around 25 minutes. You’re looking for bubbling edges and a golden breadcrumb topping. Baking too long can dry out the sauce as the pasta absorbs more moisture. If I think the topping needs more color, I’ll broil it for about a minute, watching closely. Let it rest for 5 minutes before serving so the sauce can settle and thicken.
- Add more flavor by seasoning in layers. I was very intentional about the seasonings in this baked mac and cheese recipe. Bouillon in the pasta water gives the macaroni extra savory flavor from the start. Then I let the seasonings simmer in the sauce for a few minutes to distribute and develop their flavors before adding the cheese. Even the buttery panko topping gets its own helping of garlic powder, smoked paprika, and black pepper! This builds flavor throughout the dish, so it’s not just the cheese doing all the heavy lifting.
Baked Mac and Cheese
Equipment
- Large Pot
- Colander
- 8×8 Baking Dish (2-quart)
- Large Saucepan
Ingredients
Baked Mac and Cheese
- 8 oz. elbow macaroni uncooked, $0.68
- 2 quarts water $0.00
- 1 Tbsp chicken bouillon $0.54*
- ¼ cup salted butter $0.38
- ¼ cup all-purpose flour $0.05
- 3 cups whole milk warmed, $0.89
- ½ tsp ground mustard powder $0.08
- ½ tsp garlic powder $0.03
- ¼ tsp smoked paprika $0.03
- ¼ tsp black pepper freshly cracked, $0.03
- ¾ tsp salt or to taste, $0.03
- 8 oz. sharp cheddar freshly grated & divided, (2 cups) $1.87**
- 4 oz Colby Jack freshly grated & divided, (1 cup) $0.94**
- 1 Tbsp salted butter for the cooked pasta, $0.10
Breadcrumb Topping
- 2 Tbsp butter melted, $0.19
- ½ cup panko breadcrumbs $0.51
- ¼ tsp garlic powder $0.02
- ¼ tsp smoked paprika $0.03
- ⅛ tsp black pepper freshly cracked, $0.02
- 1 oz sharp cheddar freshly grated, (¼ cup) $0.23**
Instructions
- Gather all ingredients. Preheat the oven to 350°F and grease a 2-quart baking dish.
- Shred the cheddar and Colby Jack using the large holes of a box grater. Microwave the milk for 1-2 minutes, until warm but not hot.***
- Bring the water and bouillon to a boil in a large pot. Add the macaroni and cook for 6 minutes, or until slightly underdone. Drain in a colander, add 1 tablespoon of butter, and toss until melted. Set aside while you prepare the sauce.****
- In a small bowl, combine the panko, melted butter, garlic powder, smoked paprika, black pepper, and grated cheddar for the topping. Mix until the breadcrumbs are evenly coated.
- Melt ¼ cup butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until the mixture is pale blond and slightly nutty.
- Gradually whisk in the warm milk, adding a splash at a time and whisking until smooth before each addition. Stir in the dry mustard, garlic powder, smoked paprika, black pepper, and salt.
- Bring the sauce to a gentle simmer and cook for 2-3 minutes, whisking frequently and scraping the corners of the pan, until thick enough to coat the back of a spoon.
- Remove the pan from the heat and let the sauce cool for about 1 minute. Add the cheddar and Colby Jack a handful at a time, stirring until melted before adding more. Reserve ½ cup of the combined cheese for layering in the casserole. If the sauce becomes too thick to stir easily, whisk in a splash of milk.*****
- Fold the cooked macaroni into the cheese sauce until evenly coated.
- Spread half of the macaroni mixture into the prepared baking dish. Sprinkle the reserved ½ cup of cheese evenly over the top.
- Add the remaining macaroni mixture and spread it evenly. Sprinkle the breadcrumb topping over the surface without pressing it down.
- Bake for about 25 minutes, until the edges are bubbling and the topping is golden. If the topping needs more color, broil for about 1 minute, watching closely to prevent burning. Let the mac and cheese rest for 5 minutes before serving.
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Notes
Nutrition
How to Make Baked Mac and Cheese Step-by-Step Photos
Gather your ingredients for the baked mac and cheese: You’ll need 8 oz. elbow macaroni (uncooked), 2 quarts water, 1 Tbsp chicken bouillon, ¼ cup salted butter, ¼ cup all-purpose flour, 3 cups whole milk, ½ tsp ground mustard powder, ½ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp black pepper, ¾ tsp salt, 8 oz. sharp cheddar, 4 oz. Colby Jack, and 1 Tbsp butter for the cooked pasta. Preheat your oven to 350°F and grease a 2-quart baking dish.
Gather the ingredients for the breadcrumb topping: You’ll need ½ cup panko breadcrumbs, 2 Tbsp melted butter, ¼ tsp garlic powder, ¼ tsp smoked paprika, ⅛ tsp black pepper, and 1 oz. freshly grated sharp cheddar.
Shred the cheeses: Use the large holes of a box grater to shred 8 oz. sharp cheddar and 4 oz. Colby Jack. Freshly grated cheese melts more smoothly into the sauce than pre-shredded varieties. Set aside ½ cup of the combined cheeses for layering in the casserole. Also keep the additional 1 oz. cheddar for the topping separate. Warm the 3 cups of whole milk in the microwave for 1-2 minutes until warm but not hot.
Boil the water with the bouillon: Add 2 quarts of water and 1 Tbsp chicken bouillon to a large pot and bring to a boil. Stir to dissolve the bouillon, then add 8 oz. elbow macaroni and cook for about 6 minutes, or until slightly underdone. The pasta should still have a firm bite, as it’ll continue to soften in the oven.
Drain and butter the macaroni: Drain the pasta in a colander, then add 1 Tbsp butter and toss until melted and evenly coated. This helps keep the macaroni from sticking together while you prepare the cheese sauce. Set aside.
Make the breadcrumb topping: Combine ½ cup panko, 1 oz. grated cheddar, ¼ tsp garlic powder, ¼ tsp smoked paprika, and ⅛ tsp black pepper in a small bowl. Pour in the 2 Tbsp melted butter and stir until the breadcrumbs are evenly coated and the mixture looks crumbly. Set aside.
Make the roux: Melt ¼ cup butter in a large saucepan over medium heat. Sprinkle in ¼ cup flour and whisk constantly for about 2 minutes, until the mixture is smooth, pale blond, and smells slightly nutty. Keep it moving so the flour cooks evenly without browning too much.
Gradually add the warm milk: Pour in a small splash of the warmed milk and whisk until completely smooth before adding more. Continue until all 3 cups have been incorporated. The mixture will thicken initially, then loosen as you add the remaining milk. Adding it gradually helps prevent lumps.
Season and thicken the sauce: Whisk in ½ tsp ground mustard, ½ tsp garlic powder, ¼ tsp smoked paprika, ¼ tsp black pepper, and ¾ tsp salt (or to taste). Bring the sauce to a gentle simmer and cook for 2-3 minutes, whisking frequently and scraping the corners of the saucepan. It’s ready when it’s smooth and thick enough to coat the back of a spoon. If it’s still runny, let it simmer a little longer.
Melt the cheese into the sauce: Remove the saucepan from the heat and let it cool for about 1 minute. Add the remaining shredded cheddar and Colby Jack (from the 8 oz. cheddar and 4 oz. Colby Jack, after reserving ½ cup for layering) a handful at a time, stirring until each addition has melted before adding more. The finished sauce should be smooth, creamy, and free of lumps. If it becomes too thick to stir easily, whisk in a splash of milk to loosen it.
Combine with the sauce: Add the cooked macaroni to the saucepan and gently fold everything together until the pasta is evenly coated. The mixture should look nice and saucy at this stage, as the macaroni will absorb more of the sauce while baking.
Layer the pasta: Spread half of the macaroni mixture evenly into your prepared baking dish. Sprinkle the reserved ½ cup of shredded cheese over the top. Try to make sure it’s distributed across the dish so you get extra melted cheese throughout the casserole.
Add the remaining macaroni and breadcrumb topping: Spoon the rest of the macaroni mixture over the cheese layer and spread it evenly. Scatter the prepared panko topping over the surface, covering it as evenly as possible without pressing it down. Keeping the crumbs loose helps them turn golden and crispy in the oven.
Bake until golden and bubbling: Transfer the baking dish to the preheated 350°F oven and bake for about 25 minutes, until the edges are bubbling and the breadcrumb topping is golden brown and crunchy. If the topping needs a little more color, broil for about 1 minute, watching carefully so it doesn’t burn. Let the pasta rest for 5 minutes before serving so the sauce has a chance to settle slightly. Enjoy!
What to Serve with Baked Mac and Cheese
This baked mac and cheese is right at home on a holiday dinner table alongside baked ham or roast turkey. Our baked ham cooks at 350°F, too, so you can pop the pasta into the oven toward the end of the ham’s cooking time if there’s enough room. For Thanksgiving, you could bake it while the turkey rests, allowing about 30 minutes for baking and the mac and cheese’s short rest. I love serving it straight from the baking dish so everyone can help themselves, especially at family gatherings and potlucks. This recipe makes six servings of about 1 cup each.
For a more casual dinner, try it alongside slow cooker pulled pork piled into slider buns, or serve it with meatloaf and a simple green salad. I also love the idea of adding some roasted veggies like carrots, Brussels sprouts, or oven roasted broccoli to the table to balance out all that creamy cheese. The broccoli normally roasts at 400°F, but you can cook it on a separate tray at 350°F (which is the temp needed for this macaroni recipe) if you allow extra time.
Storage & reheating
Store leftover baked mac and cheese in an airtight container in the refrigerator for 3-4 days. Let it cool slightly before storing, but be sure to refrigerate it within 2 hours of baking.
Reheating
Reheat individual portions in the microwave with a splash of milk, stirring halfway through, until heated through. For larger portions, cover the baking dish with foil and reheat in a 325°F oven until warmed through. Add a little milk before reheating to help restore the creamy sauce.
Freezing
For the best texture, I recommend freezing leftover portions rather than freezing the entire casserole before baking. Let it cool completely, then portion it into airtight, freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat with a splash of milk. The sauce may be slightly less smooth after freezing, and the breadcrumb topping will lose some crispness.
Love Mac and Cheese? Try These Recipes Next!
- Skip the oven and have our creamy Homemade Mac and Cheese on the table in just 25 minutes!
- When I’m feeding a crowd, I love making my Crockpot Mac and Cheese because I can keep it warm in the slow cooker and let everyone help themselves.
- Crispy bacon, tender broccoli, and a silky cheese sauce make our Bacon Broccoli Mac and Cheese a hearty, all-in-one dinner.
- If you’re anything like me and love a little extra flavor in your mac, try our Green Chile Mac and Cheese with Monterey Jack, green chiles, cumin, and a pinch of crushed red pepper.
More Baked Pasta Recipes
Our Baked Mac and Cheese recipe was originally published 4/1/23. It was retested, reworked, and republished to be better than ever 11/11/26.
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