Baked Mac and Cheese

Baked mac and cheese is cheesy, creamy, and topped with a crunchy breadcrumb topping. Your whole family will love this Southern comfort food favorite.

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Loved by both kids and adults, this creamy, baked mac and cheese takes a classic recipe and gives it a bit of an upgrade. Baked mac and cheese still has the creamy homemade cheese sauce we all love, but adds extra flavor and crunch with the breadcrumbs. That’s why it has become a Southern comfort food favorite!

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This baked mac and cheese is cheesy, creamy, and topped with a crunchy breadcrumb topping. Made from scratch with a delicious sauce and tender noodles, your whole family will love the baked version of this classic recipe.

For that ooey-gooey cheesy goodness that everyone loves, this baked macaroni and cheese casserole dish is best served hot. A favorite side dish, enjoy this mac and cheese alongside slow cooker chicken, fried pork chops, or any other dinner recipe that you would typically serve with mac and cheese. 

This homemade mac and cheese is a popular choice for holidays and potlucks. The ultimate mac and cheese recipe, this baked version gives you all the creamy goodness you get with the original, but with the addition of a tasty breadcrumb topping.

Baked Mac and Cheese Ingredients

• Macaroni - large elbow macaroni
• Oil - olive oil
• Butter
• Flour
• Milk - whole milk
• Milk - evaporated milk 
• Salt
• Pepper
• Cheese - mild cheddar cheese, shredded (freshly grated if possible)
• Cheese - white sharp cheddar cheese, shredded
• Bread crumbs - herb panko bread crumbs

It’s best to grate your own cheese rather than use the pre-grated version in the bag for this baked mac and cheese recipe. That’s because it usually has a preservative on it, which means it doesn’t melt as well.

You can swap the cheddar cheese for mozzarella or even Monterey Jack or pepper Jack cheese if you prefer. Or you can go for stronger types of cheese but remember, this will make the cheesy sauce taste stronger. Add a sprinkle of parmesan cheese for even more cheesy goodness for this classic comfort food.

If you’re serving a crowd, this recipe easily doubles or triples. You can also add meat or fish to the recipe to make it a little more filling. Chicken, shrimp, or mac and cheese with bacon are great ideas. You can also add extra nutrition by including broccoli or other veggies. Mix these in when you are mixing together the noodles and cheese together.

How to Make Baked Mac and Cheese

FIRST STEP: Preheat oven to 350°F.

SECOND STEP: Spray a 9x13 baking dish with nonstick spray. Set aside.

THIRD STEP: In a large pot, cook the macaroni according to package directions, but cook it for 1 to 2 minutes UNDER al dente. It will continue cooking as it bakes later. Drain the pasta, drizzle the olive oil over it, and toss it to keep it from drying out while you prepare the sauce. Set aside.

FOURTH STEP: In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once the butter is melted, add in the flour and whisk for a minute, whisking constantly so you don't burn the flour.

FIFTH STEP: Pour in the 2 cups of whole milk and whisk until all lumps are gone and the mixture is smooth, about 1 minute.

SIXTH STEP: Over medium-high heat, add the 2 cans of evaporated milk, salt, and pepper. Whisk until the mixture is smooth and starts to boil and thicken, about 8-10 minutes. Stir often so it doesn’t burn to the bottom of the pot.

SEVENTH STEP: Stir cheeses together in a large bowl.

EIGHTH STEP: Stir 4 cups of cheese into the pot and stir until the cheese is melted.

NINTH STEP: Remove from the heat and stir in the cooked macaroni shells.

TENTH STEP: Pour into the prepared baking dish. It will look a bit soupy but it will thicken as it cooks.

ELEVENTH STEP: Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.

TWELFTH STEP: In a small bowl, mix together the panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.

THIRTEENTH STEP: Bake for 20 to 25 minutes until the cheese is bubbly and the top is golden brown.

FOURTEENTH STEP: Serve hot.

How can I make my mac and cheese more flavorful? 

Adding onion powder, garlic powder, paprika, black pepper, or a splash of hot sauce will add flavor to your mac and cheese. You can also make this dish spicier by adding a dash of hot sauce, a sprinkle of cayenne pepper or red pepper flakes, or by mixing jalapeño jack cheese into your cheese mixture.

Why did my cheese not melt properly? 

If you are using pre-shredded cheese, it comes coated with a preservative that prevents it from melting well. It is best for this recipe to shred your own cheese. Not using enough cheese will also result in mac and cheese that is not creamy.

Can I use a different type of pasta? 

While we used a classic elbow pasta if you’d like something a little thicker and more substantial, swap it for corkscrew pasta, known as cavatappi or cellentani. 

What if I can’t find herb-flavored breadcrumbs? 

If you can’t find any herb-flavored breadcrumbs, use normal panko breadcrumbs, and add dried mixed herbs. Mix the two, then use them as per the instructions.

How to Store Baked Mac and Cheese 

IN THE FRIDGE: You can store leftover baked mac and cheese in an airtight container in the refrigerator for 2 to 3 days, however, the breadcrumbs do tend to get a bit soggy. If you plan to store your pasta, we recommend that you stop at step five and cool down the pasta, and then store it in an airtight container in the fridge. 

If you’d like to reheat mac and cheese in the microwave, add a tablespoon of milk for each cup of mac and cheese, and reheat at 50% power until heated through. To reheat in the oven, add milk and reheat at 350°F for 20-30 minutes, or until heated through.

IN THE FREEZER: The same applies to freezing the recipe. Stop at step five and allow the pasta to cool. Store it in an airtight container in the freezer for 1 to 2 months. Lift out and allow to defrost. Reheat in the pan, then resume the recipe to add the breadcrumbs and bake in the oven.

Baked Mac and Cheese

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Author: Shauna

Baked mac and cheese is cheesy, creamy, and topped with a crunchy breadcrumb topping. Your whole family will love this Southern comfort food favorite.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 10

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Ingredients

  

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Mac and Cheese

• 2½ cups large elbow macaroni
• ½ tablespoon olive oil
• 4 tablespoons butter
• 1 tablespoon flour
• 2 cups whole milk
• 24 ounces evaporated milk 12-ounce cans
• 1½ teaspoons salt
• 1 teaspoon pepper
• 2½ cups mild cheddar cheese shredded (freshly grated if possible)
• 2½ cups white sharp cheddar cheese shredded

Topping

• 4 tablespoons butter melted
• 1 cup herb panko bread crumbs

Instructions

 

• Preheat oven to 350°F.
• Spray a 9x13 baking dish with nonstick spray. Set aside.
• In a large pot, cook the macaroni according to package directions, but cook it for 1 to 2 minutes UNDER al dente. It will continue cooking as it bakes later. Drain the pasta, drizzle the olive oil over it, and toss it to keep it from drying out while you prepare the sauce. Set aside.
• In the pot you just cooked the pasta in, melt the butter over medium-low heat. Once the butter is melted, add in the flour and whisk for a minute, whisking constantly so you don't burn the flour.
• Pour in the 2 cups of whole milk and whisk until all lumps are gone and the mixture is smooth, about 1 minute.
• Over medium-high heat, add the 2 cans of evaporated milk, salt, and pepper. Whisk until the mixture is smooth and starts to boil and thicken, about 8-10 minutes. Stir often so it doesn’t burn to the bottom of the pot.
• Stir cheeses together in a large bowl.
• Stir 4 cups of cheese into the pot and stir until the cheese is melted.
• Remove from the heat and stir in the cooked macaroni shells.
• Pour into the prepared baking dish. It will look a bit soupy but it will thicken as it cooks.
• Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
• In a small bowl, mix together the panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.
• Bake for 20 to 25 minutes until the cheese is bubbly and the top is golden brown.
• Serve hot.

Nutrition

Calories: 595kcal | Carbohydrates: 42g | Protein: 25g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 106mg | Sodium: 927mg | Potassium: 419mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1089IU | Vitamin C: 1mg | Calcium: 659mg | Iron: 1mg

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