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This Baked Mac and Cheese is the ultimate comfort food side, with tender elbow macaroni in a rich, creamy homemade cheese sauce under a crispy buttery panko crust. It is the from-scratch classic my family fights over, and it disappears right next to our cheesy fried chicken every single time.
Made entirely from real ingredients with no powdered packets in sight, this is the baked mac and cheese that earns a permanent spot on the holiday table.
Baked Mac and Cheese Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 60 minutes
- 🍽️ Serving: 10 servings
- ⚡ Calories: 358kcal
- 🌶️ Flavor Profile: Rich, creamy, and cheesy with a crispy buttery topping
- ✋ Difficulty: Easy, on par with our garlic mashed potatoes
Quick Answer
Cook elbow macaroni to al dente. Whisk butter and flour into a roux, add seasonings and milk, and simmer until thick, then temper in an egg and melt in sharp cheddar. Stir in the pasta, spread it in a baking dish, top with colby jack and a buttered panko mixture, and bake at 350 degrees for 30 minutes until bubbly and golden for the creamiest Baked Mac and Cheese.
Jump to:
- Baked Mac and Cheese Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Baked Mac and Cheese
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Baked Mac and Cheese FAQs
- Other Recommended Comfort Food Recipes
- Classic Baked Mac and Cheese
Why This Recipe Works
Click to see the technique science
- A real cheese sauce melts smooth. Building a quick roux and bechamel means the cheese melts into a silky sauce instead of turning grainy.
- Two cheeses do double duty. Sharp cheddar in the sauce gives bold flavor, while colby jack on top melts into gooey, stretchy strands.
- The egg sets it just right. Tempering an egg into the warm sauce gives the casserole structure so every scoop holds together.
- The panko topping adds crunch. Buttery breadcrumbs bake into a crispy golden crust that contrasts the creamy pasta underneath.
- It is made entirely from scratch. No boxed powder or canned cheese, just simple real ingredients for the best flavor and texture.
Why You’ll Love This Recipe
- It is the ultimate creamy, cheesy comfort food, perfect next to our cheesy meatloaf for a cozy dinner.
- The from-scratch cheese sauce plus a crispy panko top beats any boxed version by a mile.
- It feeds a crowd and reheats beautifully, so it is ideal for holidays and potlucks.
Key Ingredients
Just a handful of simple, real ingredients makes the creamiest baked mac and cheese. Here is what each one does.
- Elbow Macaroni: The classic shape, with all those little curves and holes that grab and hold the cheese sauce.
- Sharp Cheddar: The flavor backbone. Sharp cheddar melts into a rich, tangy sauce, with colby jack on top for extra gooey pull.
- Butter, Flour, and Milk: The base of a simple homemade cheese sauce, whisked into a smooth, velvety bechamel.
- Egg: Tempered into the warm sauce, it sets the casserole just enough so every scoop holds together.
- Panko Breadcrumbs: Tossed with butter and a little sugar and garlic, they bake into the irresistible crispy golden top.
See recipe card for exact quantities.
Variations and Substitutions
This Baked Mac and Cheese is easy to make your own. Here are a few favorite twists.
- Mix up the cheese with gruyere, gouda, pepper jack, or a little parmesan for extra depth.
- Stir in cooked bacon, diced ham, or shredded chicken to turn it into a full meal.
- Add a pinch of cayenne or a swirl of hot sauce for a little kick.
- Serve it as a hearty side with our ham and Swiss sliders for an easy, crowd-pleasing spread.
How to Make Baked Mac and Cheese
- Heat the oven to 350 degrees and cook the macaroni to al dente. Meanwhile, whisk the butter and flour into a paste in a saucepan, stir in the paprika, garlic powder, and onion powder, then whisk in the milk. Simmer until thickened, about 10 minutes, temper in the egg, remove from the heat, and stir in the sharp cheddar until smooth.
- Stir the drained macaroni into the cheese sauce until every piece is coated, then spread it into a greased baking dish.
- Sprinkle the colby jack over the top. In a bag, toss the panko with the melted butter, sugar, garlic powder, salt, and pepper, then scatter it over the cheese. Bake uncovered for 30 minutes until bubbly and golden, and let it cool 10 minutes before serving.
Recipe Tips & Tricks
- Cook the pasta to al dente. It keeps cooking in the oven, so slightly firm noodles stay tender instead of mushy.
- Shred your own cheese. Pre-shredded cheese has anti-caking agents that keep it from melting as smoothly.
- Temper the egg slowly. Whisk a little warm sauce into the egg first so it blends in without scrambling.
- Do not skip the topping. The buttered panko is what gives every bite that signature crispy, golden crunch.
- Let it rest. Cooling for 10 minutes lets the sauce set so it scoops cleanly instead of running.
- Warm your milk. Adding slightly warm milk to the roux helps the sauce come together faster and smoother.
Serving Ideas and Suggestions
This Baked Mac and Cheese is the side dish that steals the show, perfect alongside our cheesy fried chicken or a holiday ham.
Round out the plate with our creamed spinach and a simple green salad for a comforting, balanced meal everyone loves.
It is a guaranteed potluck and holiday favorite, and any leftovers reheat into a creamy, cheesy lunch the next day.
Baked Mac and Cheese FAQs
Sharp cheddar is the classic choice for bold flavor, with colby jack or monterey jack on top for that gooey, stretchy pull. Gruyere, gouda, and a little parmesan also add great depth. Always shred your own for the smoothest melt.
Graininess usually comes from overheating the cheese or using pre-shredded cheese with anti-caking agents. Melt the cheese off the heat, stir gently, and shred your own block cheese for a silky, smooth sauce.
Yes. Assemble it through the topping, cover, and refrigerate for up to a day. Add a few extra minutes to the bake time since it is starting cold, and hold off on the panko until just before baking so it stays crisp.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 325 degree oven with a splash of milk stirred in to bring back the creamy texture, or microwave individual portions with a little milk.
Yes. Freeze it baked and cooled, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and reheat covered at 325 degrees with a splash of milk until hot and creamy throughout.
The egg helps the casserole set so it scoops cleanly, but you can leave it out for a looser, saucier mac and cheese. If you skip it, the dish will be a bit more pourable straight from the oven.
Craving another copycat? Try our creamy Chick-fil-A mac and cheese for a quick stovetop version everyone loves.
Classic Baked Mac and Cheese
Ingredients
- 1/2 pound elbow macaroni noodles
- 3 Tbls butter
- 3 Tbls all purpose flour
- 3 Cups milk
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg
- 2 Cups sharp cheddar cheese shredded
Topping:
- 1 Cup colby monterey jack shredded cheese blend
- 1 Cup panko breadcrumbs
- 2 Tbls butter melted
- 1 tsp granulated sugar
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Heat oven to 350 degrees. In a large stock pot, cook macaroni to directions on back of box. While pasta cooks, assemble the cheese sauce. In a large sauce pan, add the 3 Tbls butter and the flour. Whisk to combine and form a paste, add in the 1/2 tsp paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Add in the milk and whisk to combine. Bring to a simmer over medium heat and let cook for 10 minutes until thickened. Temper in the egg and take off the heat. Add in the cheese.
- Add cooked pasta into the cheese sauce pot and with a spoon mix until pasta is coated. In a baking dish sprayed with cooking spray, add in the pasta mixture.
- Sprinkle the remaining cheese on top. In a small zip lock bag, add the breadcrumbs, sugar, garlic powder, salt and pepper and butter. Toss until breadcrumbs are coated, Top macaroni and cheese with the mixture.
- Bake for 30 minutes, uncovered until bubbly. Take out of the oven and let cool for 10 minutes before serving, enjoy!
Nutrition
Love This Recipe?
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So true that mac and cheese is like pizza in that even when it’s bad it’s good! I’m always shocked when I hear of people who don’t like it… Like, huh?! I almost never make it as a side for some reason, so I think I need to take this beautiful recipe and change that ASAP!
I can’t think of a pasta dish I love more than macaroni and cheese and yours is the ultimate! I love all the wonderful cheese and spices, plus the crunchy topping is an added bonus!
I’m all about Mac and Cheese and this sounds awesome! This recipe sounds like it’s right up my alley! PINNED! And thank you for joining the Found & Foraged link up party. We hope to see you again this Saturday! Happy Thanksgiving!
I’ll raise my hand – I don’t like mac and cheese 🙂 but the rest of this house could eat it ALL DAY LONG! I think this looks much better than boxed. Thanks for sharing on Weekend Bites
Yum, Dana! I love mac & cheese and this looks soooo good!
Thank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
~ Megin of VMG206