Why is there so much sauce?

It may look like you’ve made way too much sauce for the amount of pasta, but don’t worry, that’s intentional. The sauce thickens significantly as it bakes, coating every piece of pasta and turning irresistibly creamy. Starting with a generous amount ensures the final dish doesn’t dry out and stays rich and gooey, even after baking. In fact, it’s this saucy base that gives baked mac and cheese its signature comfort-food texture.

Is mac and cheese supposed to be baked?

Not always! Stovetop mac and cheese is creamy and gooey, while baked versions add a crunchy topping. Both are delicious and it just depends on your mood. If you can’t wait the extra 30 minutes it takes to bake, you can absolutely enjoy it straight from the stovetop (just be sure to cook the pasta fully to al dente). That said, I highly recommend baking it. The oven creates a golden, crunchy breadcrumb topping, locks in flavor, and helps the sauce thicken into a creamier, more cohesive layer. Without baking, the sauce-to-pasta ratio can feel a bit heavy, so you may want to add more pasta if you skip the bake.

What ingredients do I need for mac and cheese?

The basics are pasta, cheese, milk, butter, and flour. Extras like mustard powder, breadcrumbs, or spices make it extra flavorful.

What is the secret to the best mac and cheese?

The secret ingredient isn’t just one thing — it’s about layering flavor. Using freshly grated cheese makes a huge difference, as does a dash of mustard powder in the sauce for tang. A buttery breadcrumb topping seals everything together. Some cooks also swear by adding a touch of cream cheese for extra creaminess. At the end of the day, the best mac and cheese balances creaminess, flavor, and texture.

What is the trick to keeping mac and cheese creamy?

Make a proper roux, shred your own cheese, and don’t overbake. A splash of milk when reheating also helps keep leftovers creamy.

What cheeses are best for baked mac and cheese?

The best cheese for baked mac and cheese is one that melts well and has lots of flavor. A sharp, flavorful cheddar is the classic base, but mixing in other cheeses makes the dish even better. Gruyere adds a nutty, sophisticated taste, while smoked gouda brings a subtle smokiness. Colby and Swiss melt beautifully, pepper jack cheese gives it a little kick, and manchego adds a salty, tangy edge. Avoid cheeses that don’t melt well, like feta.

What cheeses should I avoid when making mac and cheese?

Avoid crumbly cheeses like feta, queso fresco, or cotija, since they don’t melt smoothly. Stick with cheeses that melt well.

What is the best combination of cheese for mac and cheese?

Cheddar, Parmesan, and mozzarella is a classic trio. For a fancier version, try Gruyère and fontina mixed in.

Why can’t I use shredded cheese for mac and cheese?

Pre-shredded cheese contains anti-caking agents that prevent smooth melting and can make sauces grainy. Always shred from a block for best results.

How long does mac and cheese take to make?

From start to finish, about 45–50 minutes, including prep, sauce, assembly, and baking.

Can baked mac and cheese be made ahead of time?

Yes! Assemble without the breadcrumb topping, refrigerate for up to 2 days, then add topping and bake when ready to serve.

Can you bake mac and cheese in an air fryer?

Yes — make smaller portions in ramekins and cook at 350°F for 10–12 minutes until bubbly and golden.

What to cook baked mac and cheese on?

Bake on the middle rack of your oven for even cooking and browning.

Can baked mac and cheese sit out overnight?

No, it’s not safe. Refrigerate within 2 hours of cooking to avoid bacterial growth.

Classic Baked Mac and Cheese

Name: Baked Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 cup panko breadcrumbs; 1 clove garlic, minced; 1/8 teaspoon paprika; 1/4 teaspoon salt; 1 1/2 cups (about 1/2 pound or 8 ounces) elbow macaroni pasta, uncooked; 1/3 cup unsalted butter; 4 tablespoons all-purpose flour; 2 1/2 cups milk; 1/2 tablespoon mustard powder; 2 cups sharp cheddar cheese, grated; 1/3 cup fresh Parmesan cheese, grated; 1/4 cup mozzarella cheese, grated

Description

Classic Baked Mac and Cheese is creamy, cheesy, and topped with golden garlic breadcrumbs. The ultimate comfort food, ready in under an hour.

Ingredients

Scale

Breadcrumb Topping:

2 tablespoons unsalted butter
1 cup panko breadcrumbs
1 clove garlic, minced
1/8 teaspoon paprika
1/4 teaspoon salt

Macaroni and Cheese:

1 1/2 cups (about 1/2 pound or 8 ounces) elbow macaroni pasta, uncooked
1/3 cup unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups milk
1/2 tablespoon mustard powder
2 cups sharp cheddar cheese, grated
1/3 cup fresh Parmesan cheese, grated
1/4 cup mozzarella cheese, grated

Cook Mode Prevent your screen from going dark

Instructions

For the breadcrumb topping:

In a large skillet, melt the butter on medium heat. Add panko breadcrumbs and garlic. Stir and cook for about 5 minutes until the breadcrumbs turn golden brown.
Transfer into a small bowl and mix in the paprika and salt. Set aside.

For the macaroni and cheese:

Preheat the oven to 350°F.
Bring a large pot of salted water to a boil over medium high heat. Add macaroni pasta and cook just until it hits al dente, about 6-8 minutes (you want it slightly undercooked as it will cook further when baked). Drain well, rinse with cold water, and set aside.
In a large saucepan melt the butter over medium heat. Whisk in the flour to make a roux. Stir constantly for about 1-2 minutes until roux is light and golden.
Gradually add in milk, whisking constantly to incorporate. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Add in the mustard powder and stir until cheese has melted.
Add in cooked macaroni and stir together to fully coat with the cheese sauce.
Transfer the macaroni into a 2.5 quart casserole dish (or an 8-inch square casserole dish). Sprinkle the panko breadcrumb topping evenly on top.
Bake for 30 minutes until bubbly and golden brown. Let cool down for 5 minutes before serving.

Notes

No bake option: If you really cannot wait the extra 30 minutes it takes to bake, you can skip the baking part entirely. Just cook the pasta fully to al dente. Although I highly recommend baking it! The baking process makes the breadcrumb topping extra crunchy, while locking the flavour inside and thickens up the sauce to make it extra creamy and full.

How to store: Leftover baked macaroni and cheese keeps for up to 2-3 days in the fridge. Let the mac and cheese cool to room temperature, then transfer to an airtight container or wrap the casserole pan tightly with plastic cling wrap or aluminum foil, before refrigerating.

How to reheat: Reheat in the oven at 350°F, covered with foil, until heated through (about 15-20 minutes). Add a splash of milk to keep it creamy. For quick portions, microwave with a little extra cheese stirred in. If reheated from frozen, it will take longer to warm through (about 45 minutes-1 hour).

How to freeze: This mac and cheese is also freezer-friendly before or after baking. Freeze unbaked mac and cheese (without the topping) in a freezer-safe dish for up to 3 months. When ready to serve, thaw overnight, add breadcrumbs, and bake. Freeze cooked mac and cheese in an airtight container or wrap the casserole pan tightly with plastic cling wrap and aluminum foil. It will last in the freezer for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Pasta
Method: Baked
Cuisine: American