There’s something magical about pulling a bubbling dish of the best homemade baked mac and cheese from the oven. The golden, crispy top gives way to creamy, cheesy pasta underneath—it’s pure comfort in every bite. I remember the first time I made this for Lila and Jack after a particularly long week.
Mark had been deployed, and I needed something that felt like a warm hug. The kids sat at the kitchen table, their eyes lighting up as I scooped generous portions onto their plates. Grace called that evening, and I could hear her smile through the phone when I told her what we were having.
“That’s the good stuff,” she said. And she was right. This recipe has become our family favorite, the one we turn to for celebrations, tough days, and everything in between. If you’re looking for the best homemade baked mac and cheese, the kind that reminds you why simple ingredients and a little love create the most memorable meals, you’ve found it.
Why You’ll Love The Best Homemade Baked Mac and Cheese
This isn’t just any mac and cheese recipe. The best homemade baked mac and cheese delivers on every level. First, it’s incredibly creamy without being heavy.
The cheese sauce clings to every piece of pasta perfectly. Second, that crispy, golden topping adds texture that makes each bite interesting. Additionally, you probably have most ingredients in your pantry right now. No fancy cheeses or hard-to-find items required.
Moreover, this recipe feeds a crowd easily. Whether you’re hosting a potluck or feeding hungry kids after soccer practice, it stretches beautifully. The leftovers?
Even better the next day. Furthermore, you can customize it endlessly. Add bacon, swap cheeses, or throw in some vegetables. The base recipe is so solid that it welcomes creativity.
Finally, making the best homemade baked mac and cheese fills your kitchen with the most wonderful aroma. It’s the smell of home, comfort, and togetherness. My dad used to say that good food brings people to the table, but great food keeps them there. This recipe does exactly that.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating the best homemade baked mac and cheese. I always line everything up on my counter before starting. It makes the process smoother and ensures nothing gets forgotten.
| Ingredient | Amount |
|---|---|
| Elbow macaroni | 1 pound |
| Unsalted butter | 6 tablespoons |
| All-purpose flour | 1/4 cup |
| Whole milk | 3 cups |
| Heavy cream | 1 cup |
| Sharp cheddar cheese, shredded | 3 cups |
| Gruyere cheese, shredded | 1 cup |
| Cream cheese | 4 ounces |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Dry mustard powder | 1/4 teaspoon |
| Panko breadcrumbs | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
Substitutions & Variations
One reason this is the best homemade baked mac and cheese is its flexibility. Don’t have Gruyere? Use more sharp cheddar or try Gouda.
Both work beautifully. If you prefer a lighter version, substitute half-and-half for the heavy cream. The sauce won’t be quite as rich, but it’s still delicious.
For pasta, elbow macaroni is classic. However, shells, cavatappi, or penne also hold the cheese sauce wonderfully. Additionally, you can make this gluten-free by using gluten-free pasta and a gluten-free flour blend for the roux.
Want to add protein? Crispy bacon bits, diced ham, or rotisserie chicken fold right in. My kids love when I add chunks of leftover turkey after Thanksgiving. For vegetables, steamed broccoli or roasted butternut squash add color and nutrition without compromising the comfort factor.
The topping invites creativity too. Mix in crushed Ritz crackers with the panko for extra buttery flavor. A pinch of cayenne pepper in the breadcrumb mixture adds a subtle kick that adults appreciate.
Step-by-Step Instructions
Creating the best homemade baked mac and cheese requires attention but not stress. Follow these steps, and you’ll nail it every time.
Step 1: Preheat your oven to 350°F. Grease a 9×13-inch baking dish generously with butter. This prevents sticking and adds flavor.
Step 2: Cook the elbow macaroni according to package directions, but reduce cooking time by 2 minutes. You want it slightly underdone since it’ll bake later. Drain well and set aside.
Step 3: In a large pot over medium heat, melt 4 tablespoons of butter. Once melted and bubbling, whisk in the flour. Keep whisking constantly for about 2 minutes. This cooks out the raw flour taste and creates your roux.
Step 4: Gradually pour in the milk and heavy cream while whisking continuously. This prevents lumps from forming. Continue whisking until the mixture thickens, about 5-7 minutes. You’ll know it’s ready when it coats the back of a spoon.
Step 5: Reduce heat to low. Add the cream cheese in chunks, stirring until completely melted and smooth. Then add the shredded cheddar and Gruyere, one handful at a time. Stir after each addition until fully incorporated.
Step 6: Season the cheese sauce with salt, pepper, garlic powder, and mustard powder. Taste and adjust seasonings as needed. The sauce should taste slightly saltier than you’d prefer since the pasta will absorb some.
Step 7: Add the cooked macaroni to the cheese sauce. Fold gently until every piece is coated. Pour this glorious mixture into your prepared baking dish, spreading it evenly.
Step 8: In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the panko breadcrumbs and Parmesan cheese until combined. Sprinkle this evenly over the mac and cheese.
Step 9: Bake for 25-30 minutes until the top is golden brown and the edges are bubbling. If you want extra crispiness, broil for the final 2 minutes, watching carefully to prevent burning.
Step 10: Let the dish rest for 5-10 minutes before serving. This allows the sauce to set slightly, making serving easier.
Creating the best homemade baked mac and cheese requires attention but not stress. For a delightful treat after your meal, consider trying these Dipped Sugar Cookies that will surely satisfy your sweet tooth.
Pro Tips for Success
After making the best homemade baked mac and cheese countless times, I’ve learned a few tricks. First, always shred cheese yourself. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese creates a silkier sauce.
Second, don’t skip the cream cheese. It adds tanginess and incredible creaminess that sets this recipe apart. Room temperature cream cheese incorporates more easily than cold.
Third, undercook your pasta. This seems counterintuitive, but the pasta continues cooking in the oven. Overcooked pasta becomes mushy and unpleasant.
Furthermore, cook pasta in well-salted water. This is your only chance to season the pasta itself.
Additionally, make sure your cheese sauce is slightly loose before baking. It will thicken as it bakes and as it cools. If it looks too thick in the pot, whisk in a splash more milk.
For the crispiest topping, use panko instead of regular breadcrumbs. The larger flakes create better texture. Also, don’t press the topping down. Sprinkle it loosely for maximum crunch.
Finally, resist cutting into the best homemade baked mac and cheese immediately. I know it’s tempting! Those few minutes of resting time make a real difference in texture and presentation.
Storage & Reheating Tips
Leftover the best homemade baked mac and cheese stores beautifully. Let it cool completely first. Then cover tightly with aluminum foil or transfer to an airtight container. It keeps in the refrigerator for up to 4 days.
For reheating, I prefer the oven method. Preheat to 350°F, add a splash of milk over the mac and cheese, cover with foil, and heat for 20 minutes. This revives the creaminess without drying it out.
Microwave reheating works in a pinch. Use 50% power in 1-minute intervals, stirring between each.
You can also freeze this dish. Assemble everything but don’t bake it. Wrap tightly in plastic wrap, then foil.
Freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding 10 extra minutes to the bake time.
Alternatively, freeze baked portions in individual containers. These make excellent quick lunches. Jack often grabs one before school activities.
Leftover the best homemade baked mac and cheese stores beautifully. If you’re in the mood for something sweet to accompany your meal, check out these delicious oatmeal raisin cookies that make for a perfect dessert.
What to Serve With This Recipe
While the best homemade baked mac and cheese shines as a main dish, it pairs wonderfully with several sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. I toss mixed greens with cherry tomatoes, cucumbers, and a lemon-Dijon dressing.
Roasted vegetables also complement beautifully. Try Brussels sprouts, green beans, or asparagus. The slightly charred edges and natural sweetness balance the creamy pasta.
For a complete comfort meal, serve alongside barbecue chicken or pulled pork. The combination feels like a backyard cookout, even in winter. Lila requests this pairing for her birthday every year.
Cornbread makes another excellent companion. The slight sweetness and crumbly texture contrast nicely with the smooth, savory mac and cheese. Additionally, coleslaw adds crunch and acidity that refreshes your palate between bites.
Don’t forget about simple steamed broccoli. Grace always says vegetables make everything a balanced meal. The kids don’t argue when there’s plenty of cheese sauce to dip them in!
FAQs
Can I make the best homemade baked mac and cheese ahead of time?
Absolutely! Assemble the entire dish up to 24 hours in advance. Cover tightly and refrigerate.
When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed. You might need to add 5-10 extra minutes since it starts cold.
Why is my baked mac and cheese dry?
Dry mac and cheese usually means the sauce was too thick before baking or the pasta was overcooked. Make sure your cheese sauce is slightly loose and runny before mixing with pasta. Also, undercook the pasta by 2 minutes. Cover with foil during baking if the top browns too quickly.
What’s the best cheese combination for baked mac and cheese?
For the best homemade baked mac and cheese, I use sharp cheddar for flavor, Gruyere for nuttiness, and cream cheese for extra creaminess. However, Gouda, fontina, or white cheddar also work wonderfully. Avoid pre-shredded cheese for the smoothest sauce.
How do I make my mac and cheese extra creamy?
Several factors contribute to creaminess. Use whole milk and heavy cream, not low-fat options. Add cream cheese to your sauce.
Don’t overbake, which can dry out the dish. Finally, let it rest after baking so the sauce redistributes evenly.
Can I make this recipe in a slow cooker?
Yes, though the texture differs slightly. Cook pasta separately and drain. Mix cheese sauce ingredients (except breadcrumbs) in the slow cooker on low.
Once cheese melts, add pasta. Cook on low for 2 hours. For a crispy top, transfer portions to ramekins, add breadcrumbs, and broil briefly.
Nutrition Information (per serving)
Based on 12 servings:
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Cholesterol | 85mg |
| Sodium | 520mg |
| Total Carbohydrates | 38g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 20g |
The best homemade baked mac and cheese represents everything I love about cooking: simple ingredients, straightforward techniques, and results that bring smiles to everyone at the table. This recipe has carried us through celebrations, comforted us during difficult times, and created countless memories around our kitchen table. Mark always said that a good meal is one you remember, but a great meal is one you crave.
This mac and cheese? We crave it constantly. Whether you’re making it for a weeknight dinner, a holiday gathering, or just because Tuesday needs a little extra comfort, this recipe delivers every single time.
The golden, crispy topping gives way to the creamiest, most flavorful pasta you’ve ever tasted. It’s not fancy or complicated. It’s simply the best homemade baked mac and cheese, made with love, just like my dad taught me all those years ago in Oregon.
Grab your ingredients, preheat that oven, and get ready to make something truly special. Your family will thank you, I promise.
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the best homemade baked mac and cheese
- Total Time: 50 mins
- Yield: 12 servings 1x
- Diet: Gluten Free (with substitutions)
Description
The best homemade baked mac and cheese delivers on every level with its creamy cheese sauce, crispy topping, and comforting flavors. It's perfect for celebrations, tough days, and everything in between.
Ingredients
1 pound Elbow macaroni
6 tablespoons Unsalted butter
1/4 cup All-purpose flour
3 cups Whole milk
1 cup Heavy cream
3 cups Sharp cheddar cheese, shredded
1 cup Gruyere cheese, shredded
4 ounces Cream cheese
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
1/4 teaspoon Dry mustard powder
1 cup Panko breadcrumbs
1/2 cup Parmesan cheese, grated
Instructions
- Step 1: Preheat your oven to 350°F. Grease a 9×13-inch baking dish generously with butter
- Step 2: Cook the elbow macaroni according to package directions, but reduce cooking time by 2 minutes. Drain well and set aside
- Step 3: In a large pot over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for about 2 minutes
- Step 4: Gradually pour in the milk and heavy cream while whisking continuously until the mixture thickens, about 5-7 minutes
- Step 5: Reduce heat to low. Add the cream cheese in chunks, stirring until melted. Then add the shredded cheddar and Gruyere, one handful at a time
- Step 6: Season the cheese sauce with salt, pepper, garlic powder, and mustard powder. Adjust seasonings as needed
- Step 7: Add the cooked macaroni to the cheese sauce and fold gently until coated. Pour into the prepared baking dish
- Step 8: In a small bowl, melt the remaining 2 tablespoons of butter. Mix in the panko breadcrumbs and Parmesan cheese. Sprinkle over the mac and cheese
- Step 9: Bake for 25-30 minutes until the top is golden brown and the edges are bubbling. Broil for the final 2 minutes for extra crispiness
- Step 10: Let the dish rest for 5-10 minutes before serving
Notes
Always shred cheese yourself for a smoother sauce.
Don't skip the cream cheese for added creaminess.
Undercook your pasta slightly as it will continue cooking in the oven.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 85 mg
The best homemade baked mac and cheese is a beloved dish that combines pasta with a creamy cheese sauce, often topped with breadcrumbs for added texture. This classic comfort food is perfect for gatherings and can be customized with various ingredients to suit personal tastes, making it a versatile favorite in many households. For more information, visit this Macaroni and Cheese page.