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I absolutely adore mac and cheese, and honestly, this version is hands down my favorite to make at home. When I say The BEST Homemade Baked Mac and Cheese Recipe, I mean it in every sense—from its rich, creamy cheese sauce to its perfectly crispy, golden topping. It’s that warm, comforting dish that feels like a big, delicious hug. Whether I’m serving it at a gathering or just treating myself after a long day, this baked mac and cheese never fails to bring smiles and satisfy cravings.

Why You’ll Love This The BEST Homemade Baked Mac and Cheese Recipe

What really makes this recipe special to me is the flavor. The combination of sharp cheddar and nutty Gruyere creates this deep, velvety cheesy flavor that feels luxurious without being over-the-top. It’s creamy and smooth thanks to the blend of whole milk and heavy cream, but that crunchy, buttery panko and Parmesan crust on top adds the perfect textural contrast—and that’s where I think it really stands out. You get that gooey, indulgent mac and cheese underneath with a satisfyingly crisp, golden topping every time I pull it from the oven.

Also, I have to mention how approachable this recipe is! It feels like a fancy dish, but it doesn’t require any complicated techniques or strange ingredients. I love serving it for big family dinners, potlucks, and even holiday meals because it’s easy to make in a large batch. Plus, you can prepare most of it ahead of time and simply bake it before serving. It’s a showstopper that’s surprisingly easy to pull together, which makes it one of my absolute go-tos for feeding a crowd or just indulging in cozy comfort food at home.

Ingredients You’ll Need

A white oval baking dish filled with baked macaroni and cheese topped with a thick, golden-brown crumb crust that looks crispy and crunchy. A scoop has been removed from the dish, showing soft, creamy macaroni pasta coated in melted cheese underneath the crispy topping. A large spoon is inside the dish scooping some of the macaroni. The dish sits on a wooden table with green leafy herbs nearby, and a white plate with macaroni and cheese and a silver fork is partially visible in the background. The photo is taken with an iphone --ar 4:5 --v 7

The ingredients in this recipe are simple yet essential for achieving that luscious flavor and texture that defines The BEST Homemade Baked Mac and Cheese Recipe. Each component, from the pasta to the cheeses and seasonings, plays a vital role in making the dish just right—from rich creaminess to golden crisp topping.

Elbow macaroni (16 oz): Classic tubular pasta that holds onto sauce perfectly for that comforting bite.
Extra virgin olive oil (1 tbsp): A light coating to keep the pasta from sticking and add subtle flavor.
Unsalted butter (6 tbsp): Used for the roux base, giving the cheese sauce a silky texture.
All purpose flour (1/3 cup): Thickens the sauce into a rich, creamy consistency.
Whole milk (3 cups): Adds creaminess and balances richness in the cheese sauce.
Heavy whipping cream (1 cup): Key to that luxurious, velvety mouthfeel I love.
Sharp cheddar cheese (4 cups, shredded): Provides classic sharpness and depth of flavor.
Gruyere cheese (2 cups, shredded): Brings nuttiness and smooth melt that elevate the sauce.
Salt and pepper: Perfectly seasons the sauce to enhance all the flavors.
Panko crumbs (1 1/2 cups): Creates the crisp, crunchy topping that contrasts beautifully with the creamy pasta.
Melted butter (4 tbsp): Binds the crumb topping and adds golden color and richness.
Parmesan cheese (1/2 cup, shredded): Sharp and nutty, it amps up the topping’s complexity.
Smoked paprika (1/4 tsp): Adds a subtle smoky warmth to the crunchy topping.

Directions

Step 1: Preheat your oven to 350°F. Lightly grease a large 3 to 4 quart baking dish and set it aside. Then, combine all your shredded cheeses in a large bowl and keep them handy.

Step 2: Cook the elbow macaroni just shy of al dente—about one minute less than the package suggests—so it finishes cooking perfectly when baked. Drain it well and transfer it into a large mixing bowl.

Step 3: Drizzle the cooked pasta with extra virgin olive oil and toss gently to coat each piece. This little step keeps everything from sticking and adds a subtle hint of flavor. Set the pasta aside to cool slightly while you get the cheese sauce ready.

Step 4: Melt 6 tablespoons of unsalted butter in a deep saucepan over medium heat. Once melted, whisk in the flour and cook it for about a minute until it’s bubbly and turns a light golden color. This is your roux, the foundation for the creamy sauce.

Step 5: Gradually whisk in the whole milk and heavy cream, making sure the mixture stays smooth. Keep whisking until you see bubbles appear on the surface. Then cook and whisk for another two minutes so the sauce thickens perfectly.

Step 6: Season the sauce with salt and pepper to taste. Then start mixing in the shredded cheeses. First, add two cups and whisk until completely melted and smooth. Add the next two cups of cheese and whisk again until creamy. The sauce should be thick, smooth, and silky.

Step 7: Stir the cooled pasta into the cheese sauce, ensuring every macaroni is fully coated in that luscious cheesy goodness.

Step 8: Pour half of the mac and cheese into the prepared baking dish. Sprinkle the remaining two cups of shredded cheese evenly over the top, then spoon the rest of the mac and cheese over that cheese layer—this layering helps with a fabulously cheesy bake.

Step 9: In a small bowl, mix together panko crumbs, Parmesan cheese, melted butter, and smoked paprika. Sprinkle this mixture evenly over the top for that incredible crunchy crust.

Step 10: Bake uncovered for about 30 minutes, until the top is golden brown and bubbly. Serve immediately for the best melty, crispy contrast.

Servings and Timing

This recipe makes twelve generous servings, making it perfect for family dinners or casual gatherings. Preparation time clocks in at about 20 minutes, mostly for cooking the pasta and making the cheese sauce. The baking takes around 30 minutes, with an additional few minutes to let it set once out of the oven if you want cleaner slices. Altogether, you’ll spend about one hour from start to finish preparing this crowd-pleaser.

How to Serve This The BEST Homemade Baked Mac and Cheese Recipe

A close-up view of a spoonful of baked macaroni and cheese held above a white marbled surface. The dish has two layers: the top layer is golden-yellow melted cheese with slightly browned spots and small green herbs sprinkled on top, giving it a crispy texture. Underneath, creamy, pale yellow macaroni pasta is visible, soft and covered in smooth cheese sauce, with some cheese stretching down from the spoon. The background shows the white baking dish filled with more macaroni and cheese. Photo taken with an iphone --ar 4:5 --v 7

When I serve this mac and cheese, I love pairing it with a fresh, crisp green salad dressed simply with lemon vinaigrette or a tangy coleslaw to cut through the richness. Roasted vegetables like Brussels sprouts or asparagus also complement the dish beautifully and add color to the plate. For heartier meals, I often serve it alongside baked chicken, pork chops, or even BBQ ribs for a total comfort food feast.

To make it even more special, I sprinkle fresh herbs like chopped parsley or chives over each portion just before serving. It adds a bright touch of color and a pop of freshness that balances the creamy sauce. When plating, I scoop generous portions into warm bowls or shallow plates and serve it hot so the cheese pulls and melts perfectly on the fork.

As for drinks, a chilled glass of crisp white wine such as Sauvignon Blanc or a light, fruity red like Pinot Noir pairs wonderfully. If you prefer non-alcoholic options, sparkling lemonade or iced tea with lemon provide refreshing contrasts. This dish shines on weeknights, holiday dinners, potlucks, and anytime you want to impress guests or just indulge yourself in something deliciously comforting.

Variations

I love mixing things up with this recipe depending on what I have on hand or the type of meal I want to serve. For a gluten-free version, I simply swap the all-purpose flour for a gluten-free blend and use gluten-free pasta. You can also experiment with different cheese combinations—like swapping Gruyere for Fontina or adding a little spicy pepper jack for a kick.

If you’re looking for a vegan or dairy-free option, I’ve tried using plant-based butters and milk substitutes like oat or cashew milk, and vegan cheese shreds work okay in a pinch, though the texture is a little less creamy. Another twist I adore is adding cooked, crumbled bacon or sautéed mushrooms right into the sauce for extra flavor and heartiness.

For a bit of a shortcut, some people bake the mac and cheese with only the sauce mixed in and sprinkle all the cheese on top before baking, but I prefer mixing the cheese into the sauce first—it creates this richer, creamier texture. You can also try different baking dishes—cast iron pans work great to get that crispy edge that I absolutely crave.

Storage and Reheating

Storing Leftovers

After enjoying your mac and cheese, I like to store any leftovers in airtight containers. This helps keep the flavors fresh and the sauce creamy. Leftovers can be safely refrigerated for up to three to four days. When storing, let the dish cool down to room temperature before sealing to avoid excess condensation, which could make the topping soggy.

Freezing

Good news: this mac and cheese freezes really well! I usually portion it into freezer-safe containers or wrap it tightly with aluminum foil and plastic wrap to prevent freezer burn. It keeps wonderfully for up to two months. When freezing, I recommend leaving off the crunchy topping and adding fresh panko and Parmesan just before baking after thawing for the best texture.

Reheating

To reheat, I find the oven method works best to revive the crispy top and creamy interior. Preheat your oven to 350°F, cover the dish loosely with foil to prevent drying out, and heat for about 20-25 minutes or until bubbly. If you’re reheating single servings, a toaster oven or covered skillet on low heat works too. Avoid microwaving unless you’re in a pinch—it tends to make the crumbs soggy and the sauce less silky.

FAQs

Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni is classic because it holds sauce so well, you can swap it for other tubular or short pasta shapes like penne, cavatappi, or shells. Just make sure to cook it just shy of al dente so it doesn’t get mushy when baked.

What can I do if my cheese sauce is too thick or too thin?

If your sauce turns out too thick, gently whisk in a bit more milk or cream to loosen it up. Conversely, if it’s too thin, continue cooking over medium heat while whisking until it thickens. A properly thick sauce should thoroughly coat the pasta but still feel smooth and creamy.

Is the smoked paprika necessary for the topping?

The smoked paprika isn’t mandatory, but I highly recommend it! It adds a subtle smoky warmth that beautifully complements the rich cheese and buttery crumbs. If you don’t have smoked paprika, regular paprika or even a pinch of cayenne pepper can add a lovely touch.

Can I make this recipe ahead of time?

Yes! You can assemble the mac and cheese up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking. Just add the topping before putting it in the oven. This is a huge time saver for busy days or entertaining.

How do I get a really crispy topping?

The panko crumbs mixed with melted butter and Parmesan really do the trick for a crunchy topping. Make sure to spread it evenly and bake uncovered so the heat crisps things up nicely. For an extra touch, broil the last 2-3 minutes, watching carefully so it doesn’t burn.

Conclusion

I hope you feel inspired to try out The BEST Homemade Baked Mac and Cheese Recipe soon. It’s one of those dishes I always come back to because it’s both comforting and impressive, simple yet so flavorful. Once you taste this creamy, cheesy, crunchy masterpiece fresh from the oven, I’m confident it will become a favorite in your home, just like it is in mine!

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