Dinner

Classic Baked Mac and Cheese Recipe

ByVictor Layne December 12, 2025December 12, 2025

Introduction

Classic Baked Mac and Cheese is a comforting dish that combines creamy cheese sauce with tender pasta and a crispy breadcrumb topping. Perfect for family dinners or special occasions, this recipe delivers rich, cheesy flavor with a golden, crunchy finish.

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 a large pot of 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 to form a roux and cook for about 2 minutes, stirring constantly.
Step 3: Slowly whisk in the whole milk and heavy cream. Continue stirring until the mixture thickens and coats the back of a spoon.
Step 4: Add Dijon mustard, garlic powder, salt, and pepper. Stir in the shredded cheddar and Gruyère cheeses until fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, ensuring all pasta is well coated. Pour the mixture into a greased baking dish.
Step 6: In a small bowl, mix the panko breadcrumbs with the 2 tablespoons melted butter. Sprinkle evenly over the top of the pasta.
Step 7: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden. For extra crunch, broil for 1 to 2 minutes, watching carefully to avoid burning.

Tips & Variations

Use a mix of sharp cheddar and Gruyère for a deeper, nuttier flavor.
For a smoother sauce, temper the milk by warming it slightly before adding to the roux.
Swap panko breadcrumbs for crushed crackers or crushed cornflakes for a different texture.
Add cooked bacon or caramelized onions inside the cheese sauce for extra richness.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave with a damp paper towel covering to retain moisture.

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 different types of pasta?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, cavatappi, or penne. Just be sure to adjust cooking time accordingly.

How do I prevent the sauce from becoming grainy?

Make the roux carefully by cooking the flour and butter together without browning, and add milk gradually while whisking continuously. Melting cheese slowly into a warm sauce also helps keep it smooth.