This is the best baked mac and cheese recipe ever! It’s ultra-creamy, irresistibly cheesy and a perfect side dish for any holiday or a great main dish for a weeknight meal.
With 6 kids, you can imagine we eat a lot of mac and cheese around here (a lot of mac & cheese).
We have our favorite recipe for 15-minute homemade mac and cheese that we make all the time to replace boxed varieties, but I also love this baked mac and cheese recipe.
It’s ultra creamy, irresistibly cheesy and makes a great main dish or side! The crunchy breadcrumb topping and the combination of ingredients (and their ratios) make this baked mac and cheese recipe extra special and delicious. Also, try these single-serving mac and cheese cups!
Baked mac and cheese: ingredients & substitutions
This recipe is made with simple ingredients, and we’ll discuss them in more detail as well as possible substitutions.
- Elbow macaroni. I have many different noodle varieties to make this recipe and it always turns out delicious. I do recommend a shape (bowties, shells rotini, etc.) instead of spaghetti noodles, but they do work if it’s all you have! You can also use gluten-free pasta, whole wheat pasta, chickpea pasta (my personal favorite), etc.
- Salted butter. Unsalted butter can also be used.
- All-purpose flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
- Whole milk/half and half. this baked macaroni and cheese recipe calls for 3 cups of liquid dairy. I prefer full-fat dairy products because it makes this dish incredibly creamy. You can change the ratios and use more half and half than whole milk, or even use heavy cream if you want. The lowest fat percentage I suggest is 2% milk for part of the liquid dairy.
- Sour cream. Again, I recommend full-fat sour cream. Full-fat Greek yogurt is a great substitute.
- Cheddar cheese. The quality of the cheese that you use in this recipe really matters. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. I often use half sharp cheddar, half shredded gouda and it’s so, so good.
- Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. I explain how to make your own in the recipe card.
How to make Baked Mac & Cheese
Follow these step-by-step instructions to learn how to make baked mac and cheese, and don’t forget to watch the video!
Cook the macaroni
Begin this recipe by cooking the macaroni according to the package instructions (or whichever shape noodle you choose). Be sure to add salt to the water used to boil the noodles. Drain, and set aside. When it’s done drain the pasta, but do not rinse.
Make the topping
While the macaroni is cooking, make the topping by mixing the ingredients together in a medium-sized bowl.
Make the cheese sauce
Then, (also while the noodles are cooking) make the cheese sauce. This sauce is thickened by first making a roux. To do this, melt the butter in a large saucepan over medium heat.
Then, add the flour and sea salt and whisk to combine. Cook the roux for 1 minute until mixture is slightly brown.
Next, add the milk and half and half to the roux and whisk until the mixture is smooth. Then add the sour cream (or Greek yogurt) and whisk until smooth.
Cook the mixture on medium-high heat until it is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.
Once the mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Then whisk until the cheese is melted and mixture is smooth.
Assemble the Baked Macaroni & Cheese
Now it’s time to assemble. Add the cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Then, transfer the mac and cheese to a prepared baking dish and spread in an even layer. Sprinkle topping over the mixture.
Bake
Bake for 10-15 minutes or until cheese is melted. If you like a crispy top, bake until the top is lightly browned.
Store
Store in an airtight container in the refrigerator for 5-7 days.
How to Freeze Baked Mac and Cheese
There are a few ways you can freeze this recipe:
- Assemble & freeze unbaked: You can assemble the dish, wrap it with plastic wrap, cover it with foil and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and then bake according to the recipe instructions.
- Freeze baked mac (full). Bake the recipe, loosely cover it with foil and let it cool completely. Then wrap it tightly so no air gets to it and freeze. Thaw in the refrigerator and warm in the oven set until heated through before serving.
- Freeze individual portions. Portion out leftovers and freeze in an airtight container for up to two months. Warm in the microwave. I suggest using these silicone cubes to store individual portions.
FAQs about Baked Macaroni & Cheese
Should you cover your mac and cheese when baking?
No, you want to bake this recipe uncovered so the top gets nice and crispy.
How do you keep mac and cheese from drying out in the oven?
Making sure you don’t over bake it is the most important thing you can do to prevent dry mac and cheese.
How do you tell if baked mac and cheese is done?
The top will be lightly browned and the filling with be bubbling ever so slightly.
How do you keep mac and cheese creamy?
Don’t over bake it, and store it in an airtight container in the refrigerator. Once it’s pulled from the oven, you can loosely cover it with foil (tent it) so that it doesn’t dry out as it cools.
What is the best milk to use in mac and cheese?
I suggest using full-fat dairy: whole milk, half and half or heavy cream.
Do you rinse macaroni for mac and cheese?
No. Do not rinse the macaroni after it has been cooked.
