This three cheese homemade Mac and Cheese recipe is loaded with a gooey cheese sauce and carb filled macaroni pasta, a sprinkling of bread crumbs on top gives it a delicate crunchy texture. It makes the perfect side dish or main dish for any family get together or Sunday supper.
Easy comfort food recipes are a must especially for company! If you are looking for more delicious recipes, try these Cheddar Garlic Mashed Potatoes , delicious! Or Stuffed Cheesy Garlic Bread, it is so easy and tasty.
When the craving for something hot, creamy, and cheesy strikes, nothing hits the spot like easy baked macaroni and cheese.
It doesn’t get better than perfectly cooked pasta noodles coated in creamy sauce that is made with a combination of cheeses. This is the ultimate comfort food and it just seems to make everything better.
Had a bad day? Comfort yourself with mac and cheese. Had a good day? Celebrate with mac and cheese.
This simple recipe is easy enough to make as a weeknight dinner meal or side dish for busy evenings or special occasions.
It’s the best homemade mac and cheese! You are gonna love it. For a low fat version, check out this healthier mac and cheese.
What is Oven Baked Mac and Cheese?
In this classic mac and cheese recipe, elbow noodles get cooked to just under an al dente texture, which means “to the tooth.” It is when the pasta is chewy but firm, not smushy and over cooked.
To create the simple béchamel sauce make a roux (mix fat with flour over heat), that will be the basis for your sauce. Whisk in milk, seasoning, and of course, the star of the show, the cheese. Stir those cooked noodles with the cheesy sauce.
Stove top macaroni and cheese would have you stop there and there is nothing wrong with that. But, we took this luxurious recipe a step further by topping it with panko breadcrumbs and popping it in the oven so the cheese can get all gooey and that topping gets crisp.
There aren’t many other recipes out there that are as special and timeless as baked macaroni and cheese.
It’s simplicity and decadence makes it the ideal side dish for any family gathering or any holidays like Thanksgiving, Christmas, or Easter.
Why you’ll love this Bechamel Mac and Cheese
- Easy recipe! This is seriously some easy macaroni n cheese.
- Popular casserole dish. This is great for holidays or when company comes over.
- Family favorite. No fighting at dinnertime over this meal. The whole family will agree that this is a classic recipe that everyone loves!
- Cure your craving for cheese. If you are a cheese lover like me, this pasta dish will get you your fill of cheese.
Baked Macaroni and Cheese Ingredients
Here are the simple ingredients needed to make homemade macaroni and cheese. Check out the recipe card at the bottom of this blog post for the full ingredients.
- Pasta: The pasta we use here is the classic elbow macaroni noodles, but any short pasta noodles will work.
- Butter: I use unsalted butter, but you can use salted butter instead.
- Flour: All-purpose flour is used to create the roux.
- Milk: Whole milk helps contribute to the creaminess of the sauce. If you want a reduced calorie lighter sauce, use 2% milk instead. For and even richer sauce, use heavy cream in place of the milk.
- Half and Half: Makes a smooth velvety sauce.
- Nutmeg: Just a small pinch in needed. This will add depth to your recipe and a warm, slightly nutty flavor. If you don’t like nutmeg, just leave it out.
- Garlic Powder: Adds a little garlic flavor.
- Mustard Powder: Give a slight tangy flavor.
- Black Pepper: Freshly ground pepper will give the best flavor.
- Cheese: This recipe uses three different cheeses; sharp cheddar cheese, gruyere cheese, and white cheddar cheese. I like to hand grate the cheese myself.
- Bread Crumbs: Using Panko breadcrumbs will give you the perfect crunch.
- Seasoned Salt: Will add the perfect blend of seasonings and salt to the topping.
How to Make the Best Mac and Cheese
Check out the recipe card for full step by step instructions.
STEP 1: Fill a large pot with water and add salt. Bring the water to a boil and add in pasta. Cook pasta according to the package instructions until almost al dente. Drain, then dump the pasta back into the cooking pot and toss with a little butter to keep it from sticking.
STEP 2: Preheat the oven. Use butter or non-stick cooking spray to coat a 9×13-inch baking dish (3 quart).
STEP 3: In a small bowl, mix together the breadcrumbs, melted butter, and seasoned salt. Set aside.
STEP 4: Melt one stick of butter over medium high heat in a large saucepan, but don’t allow it to brown. Whisk in the flour to combine, stir for about a minute. Whisking constantly, slowly pour in milk in a thin stream. Then repeat with the half and half in the same manner. Whisk until smooth.
STEP 5: Whisk in garlic powder, ground mustard, pepper, and nutmeg. Continue stirring until the sauce is simmering and starts to thicken. You will know the sauce is ready when it coats the back of a wooden spoon and you can draw a line in it with your finger.
STEP 6: Reduce the heat down to low and slowly add the cheddar cheese, stir until it is completely melted. Add in the gruyere cheese and mix until melted. You should have a smooth sauce, this is béchamel sauce. Remove from heat.
STEP 7: Pour the white sauce over the cooked pasta noodles and stir until it is all coated. Add in the remaining cheese, the shredded white cheddar cheese, mix well. Add salt and pepper to taste.
STEP 8: Pour the cheesy pasta into the reserved baking pan, smoothing out the top. Sprinkle on Panko topping and bake. To make the top golden brown, put the pan under the broiler.
STEP 9: Let cooked Mac and cheese set, then enjoy!
Tips for Success
- Good quality cheese. Using a good qulity cheese is going to improve the taste of your dish. And I recommend shredding your own cheese from a block instead of buying pre-shredded cheese.
- Definitely salt pasta water. Make sure to salt your pasta water for the best tasting pasta.
- Cooking pasta. Don’t overcook the pasta, you want it a little chewy. I usually boil pasta for about 4-5 minutes just before it is al dente.
- Broil. If you want the top of the Mac and cheese super crispy, don’t over bake it. Just place the dish under the broiler for a couple minutes.
- Even cheesier. For even more cheese, add 1/4 cup parmesan cheese to the panko mix.
- Cheese. If you want you can just use two types of cheese instead, just up the amounts of those two.
Recipe Variations
- Make it spicy mac and cheese. To add a hint of spice, use Monterey pepper jack cheese in place of the white cheddar and 1/4-1/2 teaspoon of cayenne pepper. You can also add chopped up pickled jalapeños.
- Caramelized onion mac and cheese. Sauté some onions on the stove and mix them in with the pasta and cheese sauce.
- Broccoli and cheddar mac and cheese. Steam some broccoli and throw it in with the pasta and sauce.
Frequently Asked Questions
What is the best cheese to use in macaroni and cheese? There are several cheeses that are great to use in baked mac n cheese. You can use your favorite cheeses, but make sure it’s a good melting cheese. Some good options are mild cheddar cheese, Monterey Jack, Colby Jack, Gouda, Muenster, Fontina, or Havarti.
Should Mac and cheese sauce be runny before baking? No, you want to make sure that the sauce has thickened before mixing it with the tender elbow noodles. It should not be runny, but thick and creamy. If it is too runny, it may be because the flour and butter were not cooked long enough.
Is it better to bake mac and cheese covered or uncovered? Leave the Mac and cheese uncovered as it bakes, you want to the top to become nicely browned.
Why isn’t my home made mac and cheese creamy? Mac and cheese can get dried out if it bakes for too long, so just stick to the recipe and you will have creamy Mac and cheese. Also, make sure you are using 14 ounces of pasta noodles, if you use more there will not be enough sauce.
Why add dry mustard to mac ‘n cheese? The mustard powder that gets added to this pasta dish helps give it a more complex flavor, it adds tanginess and keeps the sauce from tasting too plain.
Do I have to add the topping on top? Nope, you can leave it off and bake it just the same. Or skip baking it all together and serve it straight from the pot after mixing together the pasta with the béchamel cream sauce.
Do I need to pre-cook my macaroni before baking? Yes, the pasta has to be boiled before mixing it with the cheese sauce. Otherwise, the noodles will be hard and crunchy.
How to Store & Reheat
Can this mac and cheese be made ahead of time? This is a great recipe to make in advance. But, there are a couple guidelines to follow. After mixing the elbow pasta into the cheese sauce, pour that into the baking dish. Make sure it is completely cool then cover and refrigerate no more than 2 days.
When you plan to bake it, let it sit out at room temp for 20 minutes. If it looks a little dry, just mix in a couple tablespoons of milk. Add the bread topping and bake according to the directions below.
Storing. Let the homemade mac ‘n cheese cool to room temperature and put in an airtight container or cover container well with plastic wrap. It should last about 3-4 days in the fridge.
How do you reheat mac and cheese? Pop the container in the microwave and heat for 30 second increments until heated through. Bake cold pasta in a preheated 350 degree Fahrenheit oven for 15-20 minutes or on the stovetop over medium heat with a little milk to add moisture.
Can I Freeze Baked Mac and Cheese?
How to freeze mac and cheese? Let it cool completely before putting into an airtight, freezer safe container. It can be frozen for 1-2months, just be sure to label with the recipe and date.
How to thaw macaroni and cheese? Thaw frozen cooked pasta in the refrigerator overnight until defrosted.
What to serve with mac and cheese?
- Air Fryer London Broil
- Spicy Grilled Shrimp
- Lemon Pepper Wings
- Air Fryer Brussels Sprouts with Bacon
- Air Fryer Chicken Breast without breading
- Honey Garlic Marinated Chicken Thighs
Try these other pasta recipes!
- Flamin Hot Cheeto Mac and Cheese
- Taco Pasta with Ground Turkey
- Instant Pot Tortellini Soup
- Lobster Ravioli with Cream Sauce
- Trenette al Pesto
- Tortellini alla Panna
If you’ve tried the best macaroni and cheese recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Creamy Homemade Baked Mac and Cheese
Ingredients
- 14 ounces macaroni pasta dry
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 1/2 teaspoon black pepper
- pinch nutmeg
- 1 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 3 cups sharp cheddar cheese shredded
- 2 cups gruyere cheese
- 1 cup white cheddar cheese shredded
Panko Topping
- 1/2 cup Panko breadcrumbs
- 3 tablespoons butter melted
- 1/4 teaspoon seasoned salt
Instructions
- Fill a large pot with water and add salt. Bring the water to a boil and add in pasta. Cook pasta according to the package instructions until almost al dente, about 2 minutes less than what is on the package. Drain, then dump the pasta back into the cooking pot and toss with a little butter to keep it from sticking.
- Preheat the oven to 350° Fahrenheit. Use butter or non-stick cooking spray to coat a 9×13-inch baking dish (3 quart).
- In a small bowl, mix together the breadcrumbs, 3 tablespoons melted butter, and seasoned salt. Set aside.
- Melt one stick of butter over medium high heat in a large saucepan, but don't allow it to brown. Whisk in the flour to combine, stir for about a minute. Whisking constantly, slowly pour in milk in a thin stream. Then repeat with the half and half in the same manner. Whisk until smooth.
- Whisk in garlic powder, ground mustard, pepper, and nutmeg. Continue stirring until the sauce is simmering and starts to thicken, this will take 6-8 minutes. You will know the sauce is ready when it coats the back of a wooden spoon and you can draw a line in it with your finger.
- Reduce the heat down to low and slowly add the cheddar cheese, stir until it is completely melted. Add in the gruyere cheese and mix until melted. You should have a smooth sauce. Remove from heat.
- Pour the white sauce over the cooked pasta noodles and stir until it is all coated. Add in the shredded white cheddar cheese, mix well. Add salt and pepper to taste.
- Pour the cheesy pasta into the reserved baking pan, smoothing out the top. Sprinkle on Panko topping and bake for 20 minutes. To make the top golden brown, put the pan under the broiler for 2-3 minutes, but pay close attention to it.
- Let cooked Mac and cheese set for 10 minutes, then enjoy!
Notes
-
- Cooking pasta. Don’t overcook the pasta, you want it a little chewy. I usually boil pasta for about 4-5 minutes just before it is al dente.
-
- Broil. If you want the top of the Mac and cheese super crispy, don’t over bake it. Just place the dish under the broiler for a couple minutes.
-
- Even cheesier. For even more cheese, add 1/4 cup parmesan cheese to the panko mix.
-
- Cheese. If you want you can just use two types of cheese instead, just up the amounts of those two.
- Leftovers can be put into an airtight container and stored in the fridge for 3-4 days.
Nutrition
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Thank you for this delicious recipe! We especially loved the crumb topping!