This creamy baked mac and cheese is a crowd pleasing side dish to serve at your next holiday meal. Macaroni is coated in a rich, creamy cheese sauce and topped with a crunchy panko crust.
Recipe summary
Flavor/texture: Tender, al dente pasta is coated in a rich, creamy cheddar and gruyere cheese sauce. Panko crust adds a crunchy texture on top.
Optional baking directions: This recipe can be prepared on the stovetop and served as is or finished in the oven for a thicker casserole consistency.
Yield: 12 hearty servings in a 9x13 pan.
Perfect for: Thanksgiving, Christmas, Easter, Sunday dinner.
Serve with: Marmalade Glazed Ham or Oven Roasted Turkey Breast
Similar to: Stovetop Mac and Cheese and Loaded Mac and Cheese
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Ingredients and substitutions
- Butter - Unsalted butter can be substituted with salted butter if desired.
- Flour - All-purpose flour is necessary to mix with the listed butter to make a roux, which thickens the cream sauce.
- Macaroni - Can be substituted with 16 ounces of any medium sized pasta. Shells are a great alternative.
- Cheese - I like to use a combination of half gruyere cheese and half sharp cheddar cheese. Gruyere can be substituted with swiss cheese for a similar flavor. Monterey jack cheese is a great substitute for either cheese because it melts easily into a creamy, smooth sauce.
- Seasoning - Salt, pepper, and paprika add flavor to the mac and cheese.
- Panko bread crumbs - Can be substituted with traditional bread crumbs or crushed butter crackers (like Ritz brand). Panko gives this casserole a nice crunchy crust, but any of these options will work.
- Hot sauce - I use hot sauce to season my mac and cheese. It adds flavor and warmth without the heat (since we're using a small amount). If you have extremely sensitive taste buds in your home, you're welcome to omit it. I promise that the small amount of hot sauce does not make this mac and cheese hot or spicy - it is just enough to add flavor.
- Whole milk - Can be substituted with 2% milk if needed. I do not recommend using skim milk because the lower fat content can cause the cream sauce to break.
How to make baked mac and cheese
- Cook macaroni according to package directions. While your pasta cooks, prepare the cheese sauce. Add flour and butter to a saucepan over medium heat and whisk to create a roux.
- Add milk and seasoning, whisking to incorporate. Cook for about 3-4 minutes, or until mixture has thickened slightly.
- Remove from heat and add hot sauce and cheese. Stir until cheese has melted. Add macaroni and toss to coat.
- Mac and cheese can be served as is, or transferred to a 9x13 pan. Top with panko crust. Broil for about 2 minutes, or until crust has browned. Serve hot from the oven.
Tips and tricks
Use a whisk - When making your roux and incorporating the liquid, use a whisk to prevent lumps from forming.
Cook until the sauce thickens - Allow the sauce to cook until it thickly coats the back of a spoon. If you're doubling this recipe to make multiple casseroles, this step can take longer. Be patient - the sauce will thicken as it simmers.
Don't walk away while the broiler is on - Your broiler gets very hot very quickly. The panko crust can go from browned to burnt in a matter of seconds, so don't walk away from your oven during the broiling step.
Want a thick, casserole-style mac and cheese? - Follow the directions below for the "classic baked mac and cheese" variation. This allows the ingredients to congeal and thicken further in the oven.
Storage
Leftovers will keep in the refrigerator for 3 to 4 days in a tightly sealed container.
Cheese sauces don't tend to freeze and thaw well, so I don't recommend freezing this recipe.
Frequently asked questions
No. One tablespoon of hot sauce is used in this recipe. This is just enough to add flavor without the added heat or spice - the flavor is very mild. If you have extremely sensitive taste buds, you are welcome to omit the hot sauce from the recipe. Omitting the hot sauce will not affect the texture or consistency.
No, this macaroni and cheese is ready to enjoy straight from the stovetop if you prefer. You could also try my recipe for stovetop mac and cheese, which serves six.
If you don't have room in the oven, you can lightly brown your panko bread crumbs on the stove top. I've included these alternative directions in the recipe card notes below.
To save time, the pasta could be boiled, drained, and stored (without sauce) a day ahead of time. The cheese sauce is is best served immediately for creamiest texture.
If made a day ahead and reheated, your mac and cheese will have the consistency of a traditional baked mac and cheese - more of a thick casserole than a creamy sauce.
Recommended
📖 Recipe
Creamy Baked Mac and Cheese
Ingredients
- 16 ounces macaroni, uncooked
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon paprika
- 1 tablespoon hot sauce
- 8 ounces gruyere cheese, or swiss cheese, freshly shredded
- 8 ounces sharp cheddar cheese, freshly shredded
Panko crust
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Cook macaroni according to package directions for al dente pasta. Drain, rinse, and set aside.
- In a stock pot over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for one minute. Add milk, salt, pepper, and paprika, whisking to combine. Cook for about 3-4 minutes, whisking frequently, until mixture thickly coats the back of a spoon. Remove from heat.
- Add hot sauce and stir to incorporate. Add shredded cheeses and stir until melted. Add cooked macaroni and stir to coat. Pour into a lightly greased 9x13 casserole dish and spread into an even layer. Set aside.
- In a small bowl, combine panko bread crumbs and melted butter for panko crust. Sprinkle over your casserole in an even layer.
- Place casserole in oven (no need to preheat) and turn on the broiler. Broil for about 2 minutes, or until bread crumbs have browned across the top. Keep an eye on your casserole and do not walk away - it will brown very quickly. Remove from oven and serve immediately.
Classic baked mac and cheese variation (for a thick casserole consistency)
- Preheat oven to 350℉.
- Follow the directions above for cooking and assembly (skipping the last step of broiling). Bake uncovered for 20-25 minutes, or until hot and bubbly throughout.
- Remove from oven and serve immediately.
Equipment Recommendations
Notes
- Use freshly grated cheese: Fresh shredded cheese from a block works best for this recipe. Bagged, pre-shredded cheeses contain anti-clumping powders which make your sauce grainy when melted.
- To make panko crust without baking: Add butter to a skillet over medium heat and melt. Add bread crumbs and cook for 3-4 minutes, or until bread crumbs lightly brown. Sprinkle over your mac and cheese and serve.
- Make ahead/reheating: Your mac and cheese will be less creamy if made ahead and reheated, but will still taste great. Prepare mac and cheese as directed but before broiling, cover and refrigerate. Preheat oven to 350F and remove casserole from refrigerator while oven preheats. Bake uncovered for 20-25 minutes, or until hot and bubbling throughout.
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.
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