Baked Mac & Cheese

This baked mac and cheese is deliciously cheesy and an excellent dish for the whole dinner table. Rich and creamy, this recipe is the ultimate comfort food.

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This baked mac and cheese recipe is a true winner! Full of deliciously melty cheese and a rich sauce, this mac and cheese gets even better when it’s topped with a panko breadcrumb topping. Baked to golden brown and bubbly perfection, comfort meals don’t get better than this.

Baked Mac and Cheese Ingredients

You’ll need:

For the Mac and Cheese

• 2½ cups large elbow macaroni
• ½ tbsp olive oil
• 4 tbsp butter
• 1 tbsp all-purpose flour
• 2 cups whole milk
• 2 (12-oz) cans evaporated milk
• 1½ tsp salt
• 1 tsp pepper
• 2½ cups mild cheddar cheese, shredded (freshly grated if possible)
• 2½ cups white sharp cheddar cheese, shredded

For the Topping

• 4 tbsp butter, melted
• 1 cup herb panko bread crumbs

Substitutions and Additions 

CHEESE: Substitute cheddar cheese for another of your favorites, like Monterey Jack, colby, or mozzarella. If you like stronger cheeses, feel free to swap them out. Just keep in mind the cheese sauce will be stronger. 

BREAD CRUMBS: If you can’t find herb panko crumbs, use normal panko and add dried herbs before continuing with the recipe.

PASTA: This recipe calls for large elbow macaroni, but feel free to use any size you’d like. If you want a larger pasta, you can also use other shapes. 

ADDITIONS: There are lots of delicious things you can add to this recipe, like chicken, shrimp, or bacon. If you want to keep this dish vegetarian, add mushrooms and caramelized onions. The options are endless!

SPICE: If you like spicy mac and cheese, try adding in hot sauce, cayenne, or jalapenos. 

How to Make This Baked Mac and Cheese Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray, then set aside.

STEP TWO: In a large pot, cook macaroni for 1 to 2 minutes less than the package claims. It will continue to cook in the oven. Drain the pasta, drizzle it with olive oil, and mix it to keep it from drying out while you prepare the sauce. Set the cooked macaroni aside.

STEP THREE: Melt the butter over medium-low heat in the same pot you used for the macaroni. Once melted, add in the flour and whisk for a minute.

STEP FOUR: Pour in whole milk and whisk until all lumps are gone and the mixture is smooth, about 1 minute.

PRO TIP: Keep the cooking temperature low and stir continuously, so the ingredients don’t burn. 

STEP FIVE: Over medium-high heat, add the evaporated milk, salt, and pepper. Whisk until the mixture is smooth and starts to boil and thicken, about 8 to 10 minutes. Stir often so it doesn’t burn to the bottom of the pot.

STEP SIX: In a large bowl, stir the cheeses together.

STEP SEVEN: Stir 4 cups of cheese into the pot and stir until the cheese is melted.

STEP EIGHT: Remove the pot from the heat and stir in the cooked pasta.

STEP NINE: Pour the pasta mixture into the prepared baking dish. It will look a bit soupy, but the mac and cheese thickens as it cooks.

STEP TEN: Sprinkle the remaining shredded cheese over the mac and cheese.

PRO TIP: I recommend using cheese you’ve grated yourself, as it tends to melt better. 

STEP ELEVEN: Mix the panko bread crumbs and melted butter in a small bowl. Sprinkle the mixture evenly over the top of the mac and cheese.

STEP TWELVE: Bake mac and cheese for 20 to 25 minutes until the cheese is bubbly and the top is golden brown.

STEP THIRTEEN: Serve hot.

How To Serve 

This dish is satisfying on its own, but you can serve it with garlic bread and Caesar salad for a heartier meal. 

Storage

IN THE FRIDGE: Store any leftovers in the fridge for 2 to 3 days, but it’s best to store the mac and cheese before adding the panko topping. 

IN THE FREEZER: If you plan on freezing an entire batch of mac and cheese, stop at Step 5 and freeze for up to 2 months. Allow it to defrost, then reheat it in the pan. Resume the recipe where you left off, adding the breadcrumbs and baking in the oven.

REHEATING INSTRUCTIONS: Reheat the mac and cheese in the microwave. 

This baked mac and cheese is always a good idea! Full of delicious, gooey cheese and a crispy, flavorful topping, it’s a hit every time! 

FAQ:

Question: Can I double this recipe?

Answer: This baked mac and cheese recipe is easy to double or triple, making it perfect for large get-togethers!

Question: Why didn’t my cheese melt?

Answer: If you used pre-shredded or low-fat cheese, this might be why it is not melting. I recommend using full-fat cheese that you grate yourself for the best melt.

Question: Should I cover my mac and cheese while it bakes?

Answer: It’s not necessary for this recipe. Baking it uncovered allows the bread crumbs to brown up nicely. 

Baked Mac and Cheese

This baked mac and cheese is deliciously cheesy and an excellent dish for the whole dinner table. Rich and creamy, this recipe is the ultimate comfort food.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Dinner

Cuisine American

Servings 10

Ingredients

  

Mac and Cheese

• 2½ cups large elbow macaroni
• ½ tablespoon olive oil
• 4 tablespoons butter
• 1 tablespoon flour
• 2 cups whole milk
• 24 ounces evaporated milk 12-ounce cans
• 1½ teaspoons salt
• 1 teaspoon pepper
• 2½ cups mild cheddar cheese shredded (freshly grated if possible)
• 2½ cups white sharp cheddar cheese shredded

Topping

• 4 tablespoons butter melted
• 1 cup herb panko bread crumbs

Instructions

 

• Preheat oven to 350°F.
• Spray a 9×13 baking dish with nonstick spray. Set aside.
• In a large pot, cook the macaroni according to package directions, but cook it for 1 to 2 minutes UNDER al dente. It will continue cooking as it bakes later. Drain the pasta, drizzle the olive oil over it, and toss it to keep it from drying out while you prepare the sauce. Set aside.
• In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once butter is melted, add in the flour and whisk for a minute, whisking constantly so you don’t burn the flour.
• Pour in the 2 cups of whole milk and whisk until all lumps are gone and the mixture is smooth, about 1 minute.
• Over medium-high heat, add the 2 cans of evaporated milk, salt, and pepper. Whisk until the mixture is smooth and starts to boil and thicken, about 8-10 minutes. Stir often so it doesn’t burn to the bottom of the pot.
• Stir cheeses together in a large bowl.
• Stir 4 cups of cheese into the pot and stir until the cheese is melted.
• Remove from the heat and stir in the cooked macaroni shells.
• Pour into the prepared baking dish. It will look a bit soupy but it will thicken as it cooks.
• Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
• In a small bowl, mix together the panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.
• Bake for 20 to 25 minutes until the cheese is bubbly and top is golden brown.
• Serve hot.

Notes

If you’re serving a crowd, this recipe easily doubles or triples.

Make sure you whisk constantly so that you don’t burn the flour.

It’s best to grate your own cheese rather than use the pre-grated version in the bag. That’s because it usually has a preservative on it, which means it doesn’t melt as well.

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your mac and cheese at the lower end of the recommended baking time.

Keyword Baked Mac and Cheese Recipe