Best Homemade Baked Mac and Cheese

This classic baked mac and cheese recipe delivers the perfect balance of creamy, cheesy goodness with a delightful golden crust. Made with simple pantry ingredients, it transforms humble elbow macaroni into a comforting dish that’s sure to please everyone at your table.

Why You’ll Love This Recipe

This homemade baked mac and cheese stands head and shoulders above any boxed version. The rich, silky cheese sauce coats every piece of pasta for the ultimate comfort food experience. The contrast between the creamy interior and the slightly crispy top layer creates a textural masterpiece that’s impossible to resist. Plus, it’s completely customizable to your taste preferences and makes fantastic leftovers (if there are any!).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Elbow macaroni serves as the traditional base for this dish, with its hollow shape perfectly capturing the cheese sauce. Any short pasta with nooks and crannies works well as a substitute.

All-purpose flour combines with butter to create a roux, which thickens the sauce and ensures a smooth, creamy consistency rather than a stringy or separated cheese mixture.

Butter adds richness to the sauce and helps create that crucial roux base. Use unsalted butter if you want more control over the salt level in your dish.

Milk forms the liquid component of your cheese sauce. Whole milk creates the richest result, but you can use 2% or even skim milk if preferred.

Cheddar cheese provides that classic sharp, tangy flavor that defines mac and cheese. Choose a medium or sharp variety for more pronounced flavor.

Mozzarella cheese brings a mild flavor and creates that coveted stretchy, pullable texture when the mac and cheese is served hot.

Garlic powder adds a subtle depth of flavor without overwhelming the dish. It enhances the savory quality without adding visible pieces of garlic.

Mustard powder is a secret ingredient that enhances the cheese flavor without making the dish taste like mustard. It adds complexity and a slight tanginess.

Breadcrumbs create that irresistible golden, crunchy topping that provides textural contrast to the creamy pasta beneath.

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Cook the macaroni according to package directions, drain, and set aside.

3. In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux and cook for 1 minute.

4. Slowly whisk in the milk, then bring to a simmer. Stir in the garlic powder, mustard powder, salt, and pepper.

5. Add the shredded cheeses to the sauce and stir until melted and smooth.

6. Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish. Top with breadcrumbs if desired.

7. Bake for 20-25 minutes, or until the top is golden and bubbly.

Servings and Timing

This recipe yields 6 generous servings, perfect for a family dinner. The preparation takes about 10 minutes, with 25 minutes of baking time, for a total of 35 minutes from start to finish. Each serving contains approximately 500 calories.

Variations

Extra Cheesy Version: Add an additional half cup of cheese to the sauce, or sprinkle some on top before the breadcrumbs for an even more indulgent dish.

Protein-Packed: Mix in cooked  shredded chicken before baking.

Veggie Boost: Fold in steamed broccoli florets, peas, or sautéed mushrooms for added nutrition and flavor.

Spicy Kick: Add a pinch of cayenne pepper to the sauce or top with sliced jalapeños before baking.

Deluxe Topping: Mix breadcrumbs with melted butter and grated Parmesan for an even more flavorful crust.

Gluten-Free Option: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.

Storage/Reheating

Refrigerator Storage: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.

Freezer Storage: This dish freezes well for up to 2 months. Portion into individual servings for easier reheating, and wrap tightly in plastic wrap, then aluminum foil.

Reheating in Oven: For the best texture, reheat covered in a 350°F oven for about 20 minutes, or until heated through. Remove the cover for the last 5 minutes to re-crisp the top.

Reheating in Microwave: For quick single servings, microwave on medium power, stirring occasionally, until heated through (about 2-3 minutes depending on portion size).

Reviving Dryness: Add a splash of milk before reheating to restore creaminess if the pasta has absorbed much of the sauce.

FAQs

Why is my mac and cheese grainy instead of smooth?

Grainy mac and cheese usually happens when the cheese sauce is overheated or when the cheese is added to a sauce that’s too hot. To prevent this, remove your white sauce from the heat before adding cheese, and stir in the cheese gradually until just melted.

Can I make this mac and cheese ahead of time?

Yes! You can prepare it up to the baking step, cover, refrigerate for up to 24 hours, and bake when ready. You may need to add 5-10 minutes to the baking time if cooking from cold.

 Why add mustard powder to mac and cheese?

Mustard powder enhances the flavor of the cheese without adding a noticeable mustard taste. It contains acids that help break down proteins in cheese, resulting in a smoother sauce and more pronounced cheese flavor.

 What’s the best cheese to use for mac and cheese?

The best mac and cheese usually combines cheeses: a sharp or medium cheddar for flavor, and something like mozzarella or monterey jack for meltability. Feel free to experiment with your favorites!

My sauce is too thick/thin. How do I fix it?

If your sauce is too thick, add more milk, a tablespoon at a time. If it’s too thin, you can either cook it longer to reduce, or make a small amount of additional roux in a separate pan and add it to your sauce.

Can I make this recipe without baking it?

Absolutely! After combining the cooked pasta and cheese sauce, you can serve it immediately as a stovetop mac and cheese. The texture will be creamier without the slight setting that happens during baking.

Why did my sauce separate during baking?

Sauce separation can occur if your roux wasn’t cooked long enough, if you added the milk too quickly, or if the dish was overcooked. Make sure to cook the flour and butter for at least 1 minute and whisk continuously when adding milk.

What can I use instead of breadcrumbs for the topping?

Crushed crackers, crushed potato chips, or crushed cornflakes make excellent alternatives to breadcrumbs. You can also use grated Parmesan cheese or simply more shredded cheese.

Is it necessary to cook the pasta beforehand?

Yes, for this recipe, pre-cooking the pasta is necessary. There are “no-boil” mac and cheese recipes, but they require different liquid ratios and cooking methods.

How do I know when the mac and cheese is done baking?

The mac and cheese is done when the edges are bubbling, the top is golden brown, and a knife inserted in the center comes out hot. The internal temperature should reach about 160°F.

Conclusion

This homemade baked mac and cheese recipe delivers restaurant-quality comfort food right in your own kitchen. The combination of two cheeses creates the perfect flavor and texture, while the crispy breadcrumb topping adds that special finishing touch. Whether you’re serving it as a hearty side dish or the star of a weeknight dinner, this mac and cheese promises to satisfy cravings and create moments of pure culinary joy around your table. Make it once, and it’s bound to become a requested favorite in your household.

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