Dinner

Classic Baked Mac and Cheese Recipe

ByElla Hart December 14, 2025December 14, 2025

Introduction

Classic baked mac and cheese is a comforting, cheesy dish that brings warmth and nostalgia to any meal. With a creamy cheese sauce and a crunchy breadcrumb topping, it’s perfect for family dinners or special occasions.

A close-up view of a creamy macaroni and cheese square on a white plate, showing three layers: the bottom layer is pale yellow cooked elbow macaroni, the middle layer is thick, melted cheese sauce with a smooth texture, and the top layer is a golden brown, crispy breadcrumb crust covering the macaroni. The cheese sauce oozes slightly around the edges, with a rich and gooey look. The plate sits on a white marbled surface, and soft natural light highlights the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Gruyère cheese
2 cups whole milk
1 cup heavy cream
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons melted butter (for topping)

Instructions

Step 1: Cook the elbow macaroni in salted boiling water until just al dente. Drain and set aside.
Step 2: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 2 minutes to form a roux.
Step 3: Slowly whisk in the whole milk and heavy cream, stirring constantly until the sauce thickens and coats the back of a spoon.
Step 4: Stir in the Dijon mustard, garlic powder, salt, and pepper. Add the shredded cheddar and Gruyère cheeses, stirring until fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, mixing well. Pour the mixture into a greased baking dish.
Step 6: Mix the panko breadcrumbs with the melted butter, then evenly sprinkle this mixture over the pasta.
Step 7: Bake in a preheated oven at 375°F for 20–25 minutes, or until bubbly and golden on top. For an extra crunchy topping, broil for 1–2 minutes, watching carefully to avoid burning.

Tips & Variations

For a sharper flavor, substitute part of the cheddar with smoked gouda or fontina cheese.
Use fresh breadcrumbs instead of panko for a softer topping.
Add cooked bacon or caramelized onions to the cheese sauce for added depth.
To make it lighter, use half-and-half instead of heavy cream.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or cover the dish with foil and bake at 350°F until heated through. The breadcrumb topping will soften slightly upon reheating.

How to Serve

A close-up view of a square slice of creamy macaroni and cheese on a white plate with small dark speckles around the edge, sitting on a white marbled surface. The macaroni pasta is covered in smooth, melted yellow cheese with a thick, gooey texture, and it is topped with a golden-brown crispy breadcrumb layer. The edges of the pasta are soft, and the cheese looks rich and velvety, oozing slightly from the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for baked mac and cheese?

Yes, while elbow macaroni is traditional, you can use other short pasta shapes like shells, cavatappi, or penne to hold the cheese sauce well.

How can I make this recipe gluten-free?

Use a gluten-free flour blend in place of all-purpose flour to make the roux, and ensure your panko breadcrumbs are gluten-free or substitute with crushed gluten-free crackers or nuts for the topping.