Introduction

Homemade baked mac and cheese is one of those dishes that instantly feels like comfort—warm, creamy pasta coated in a rich cheese sauce, topped with a golden, buttery crunch. This version keeps things classic and dependable: sharp cheddar for bold flavor, Parmesan for a salty savory edge, and a crisp panko topping that turns beautifully toasty in the oven.

It’s the kind of recipe you can make for a cozy weeknight dinner, a potluck side dish, or a holiday table where you want something everyone will happily scoop seconds of. Even better, it’s simple: you cook the pasta, whisk together a quick stovetop cheese sauce, combine everything, and bake until bubbly. The oven does the final magic—melding flavors while keeping the topping crunchy.

If you’ve ever made mac and cheese that turned out grainy, bland, or dry, don’t worry. This guide walks you through the small techniques that make a huge difference: choosing the right cheese, thickening the sauce properly, and timing the bake so it stays creamy. Once you nail it, you’ll have a go-to recipe you can tweak endlessly—add spice, mix cheeses, or toss in veggies.

Why You’ll Love This Recipe

• Creamy, rich, and cheesy with sharp cheddar + Parmesan

• Crispy topping thanks to buttery toasted panko

• Beginner-friendly: straightforward steps and reliable results

• Perfect for meal prep: make ahead, bake later, reheat well

Equipment

• 9×13-inch baking dish

• Large pot (for pasta)

• Colander (to drain pasta)

• Large saucepan (for cheese sauce)

• Whisk

• Skillet (for toasting panko)

• Measuring cups and spoons

• Spatula or wooden spoon

Ingredients

Main Ingredients

• 8 oz elbow macaroni

• 6 tablespoons butter, divided

• 3 tablespoons all-purpose flour

• 3 cups milk

• 2 cups shredded sharp cheddar cheese (about 8 oz)

• 1/2 cup grated Parmesan cheese (about 2 oz)

• 1/2 cup panko bread crumbs

• Paprika (optional)

• Fresh chopped parsley (for garnish)

Optional Ingredients

• 1/2 teaspoon garlic powder (adds savory depth)

• 1/4 teaspoon mustard powder (boosts cheese flavor without tasting “mustardy”)

• Black pepper (highly recommended)

• Pinch of cayenne (for gentle heat)

• 1/2 cup mozzarella (for extra stretch, replace part of cheddar)

Instructions

Step 1: Preparation

1. Preheat the oven to 350°F (175°C).

2. Bring a large pot of salted water to a boil for the pasta.

3. Lightly grease a 9×13-inch baking dish (or butter it) so nothing sticks.

Step 2: Mixing / Assembling

Cook the pasta

1. Cook macaroni according to package instructions until just al dente (slightly firm).

2. Drain well and set aside.

   • Tip: Slightly undercooking is helpful because the pasta will continue cooking in the oven.

Make the cheese sauce

3. In a large saucepan over medium heat, melt 4 tablespoons butter.

4. Whisk in the flour and cook for 2 minutes, stirring constantly. This cooks out the raw flour taste and builds a smooth base.

5. Slowly pour in the milk, whisking continuously to prevent lumps.

6. When the mixture is smooth, stir in the cheddar and Parmesan, then reduce heat to low.

7. Cook and stir until the cheese is melted and the sauce thickens—about 3 minutes.

8. Add the drained macaroni and stir until every piece is coated.

Transfer to the pan

9. Spoon the mac and cheese into the prepared baking dish and spread evenly.

Step 3: Cooking / Baking

Toast the panko topping

1. In a skillet over medium heat, melt the remaining 2 tablespoons butter.

2. Add the panko and stir until golden and toasted. This adds flavor and keeps the topping crisp after baking.

3. Sprinkle toasted panko evenly over the mac and cheese.

4. Add a light dusting of paprika if using.

Bake

5. Bake for about 30 minutes, or until the edges are bubbling and the top looks lightly golden.

Step 4: Resting / Finishing

1. Let the mac and cheese rest for 5–10 minutes before serving. This helps it set slightly and keeps it creamy.

2. Garnish with fresh chopped parsley and serve warm.

Tips & Notes

• Tip for best texture: Shred cheese yourself if possible—pre-shredded cheese can contain anti-caking agents that sometimes make sauce less smooth.

• Tip for flavor enhancement: Sharp cheddar is key. Mild cheddar can taste flat after baking.

• Common mistake to avoid: Boiling the sauce hard after adding cheese can cause graininess. Keep heat low once cheese goes in.

• Optional substitutions:

  • Milk: Whole milk gives the creamiest result, but 2% works too.

  • Parmesan: Swap with Pecorino Romano for a saltier punch.

  • Pasta shape: Shells or cavatappi hold sauce beautifully.

Variations

Ingredient Variations

• Three-cheese mac: Add Gruyère or Monterey Jack for extra richness.

• Spicy mac: Add cayenne, hot sauce, or diced jalapeños.

• Veggie boost: Stir in steamed broccoli, sautéed mushrooms, or roasted cauliflower.

• Crunch upgrade: Mix panko with a little grated Parmesan for a more savory topping.

Dietary Variations

• Vegetarian: This recipe is vegetarian as written.

• Gluten-free: Use gluten-free pasta + gluten-free flour blend + gluten-free panko.

• Dairy-free: Use plant-based butter, unsweetened non-dairy milk, and dairy-free cheeses (note: texture may be slightly different).

Storage & Make-Ahead

• How to store leftovers: Cool completely, then cover tightly or transfer to an airtight container.

• Refrigerator duration: 3–4 days.

• Freezer instructions: Freeze in a freezer-safe container up to 2 months. Thaw overnight in the fridge before reheating.

• Make-ahead tips:

  • Assemble everything (except topping), cover, and refrigerate up to 24 hours.

  • Toast panko fresh and sprinkle on right before baking.

Serving Suggestions

• Side dishes: roasted vegetables, sautéed green beans, or a simple tomato salad

• Salads: crisp green salad with a tangy vinaigrette

• Bread or grains: garlic bread, dinner rolls, or a crusty baguette

• Beverage pairings: sparkling water with lemon, iced tea, or a light crisp soda

Time Breakdown

• Preparation Time: 10 minutes

• Cooking Time: 40 minutes

• Baking Time: 30 minutes

• Total Time: 50 minutes

• Servings: 4

Nutritional Information (Per Serving)

Approximate values per serving:

• Calories: 858

• Protein: 38g

• Carbohydrates: 67g

• Fat: 49g

• Sodium: 879mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. You can swap pasta shapes, change cheese blends, or add veggies. If you use a different cheese, choose ones that melt smoothly (cheddar, Jack, Gruyère, mozzarella) and avoid very dry aged cheeses as the main cheese.

Can I make this recipe ahead of time?

Definitely. Assemble the mac and cheese, refrigerate, and bake later. Add the toasted panko topping right before baking so it stays crisp.

How do I reheat it properly?

Reheat covered in the oven at 325°F until hot (about 15–20 minutes). Add a splash of milk and stir if it seems dry. For microwave reheating, use medium power and stir halfway.

Can I freeze this recipe?

Yes. Freeze portions for easy meals. Thaw overnight in the fridge, then reheat in the oven. The sauce may thicken slightly after freezing, so adding a splash of milk helps restore creaminess.

Conclusion

This baked mac and cheese checks every comfort-food box: creamy sauce, bold cheese flavor, and that irresistible crunchy topping. It’s easy enough for a weeknight but impressive enough for guests—and once you’ve made it, you can customize it endlessly with different cheeses, spices, and add-ins. Make it once, and it’ll quickly become a favorite in your rotation.