Baked Mac and Cheese

Baked Mac and Cheese is the ultimate family favorite comfort food that is loved by people of all ages.  For this recipe, we use sharp cheddar to make a creamy cheese sauce that gets mixed with elbow macaroni, topped with buttery panko breadcrumbs and baked to golden brown perfection.

Jump to:

• Homemade Baked Mac and Cheese
• What’s the Best Cheese to Use?
• Ingredients in Homemade Mac and Cheese Casserole
• How to Make Baked Mac and Cheese
• Frequently Asked Questions about Baked Mac and Cheese
• Storing and Reheating
• Homemade Baked Mac and Cheese Recipe

Homemade Baked Mac and Cheese

Can you think of a side dish that is more beloved by family and friends of all ages?  This homemade mac and cheese with bread crumbs and Parmesan cheese topping is total “last meal” material.  It’s one of those dishes that you have to consciously resist going back for thirds... or not!

Sure, there are tons of variations to baked macaroni and cheese casserole, but we felt that this recipe was worth sharing.  It’s quick, easy and classic.  We’ve also provided answers to your most asked questions, as well as tips on the best cheeses to use and toppings that taste great.

Go ahead and serve this at your next holiday get together or make a huge batch for dinner tonight.  No matter what, you will thank yourself!

What’s the Best Cheese to Use?

The simplest answer to this question is that the best melting and best tasting cheese is the best cheese to use for homemade Baked Mac and Cheese!  While there really is no wrong cheese to use, there are definitely “better” options.

First and foremost, you want to avoid pre-shredded cheese if possible.  It will work, but not nearly as well as if you shred your own from a block of cheese.  The bagged shredded kind contains anti-caking elements that make it difficult to melt well.  It melts with almost a plasticky texture to it.  Also, the higher quality the cheese, the better your macaroni and cheese will taste.

As far as types of cheese, sharp cheddar is the most common and most popular.  The flavor is strong and familiar, and it melts extremely well.

Other great options to substitute or include are:

• Any other form of cheddar
• Gouda
• Goat cheese
• Monterey Jack
• Fontina
• Gruyere
• Pepper Jack
• Brie
• Parmesan
• American cheese

Ingredients in Homemade Mac and Cheese Casserole

• Macaroni Pasta - you can use macaroni, or any other tubular shaped pasta.  Mini shells work great, too!
• Butter - you can use salted or unsalted.  If you choose to use unsalted, you may want to reduce the amount of additional salt slightly.
• Flour - this is added to the butter and cooked to make a roux that helps thicken and bind the sauce.
• Salt and Pepper
• Milk - we recommend that you use either whole milk or 2%.
• Mustard - this adds a great flavor.
• Cayenne Pepper - this is optional, but tastes great.  There is a very small amount in the recipe - not enough to make it overpoweringly spicy.
• Nutmeg - this spice could also be combined with a touch of garlic powder if you’d like.
• Cheddar Cheese - we like to use sharp cheddar, but any type of cheddar will work.  We recommend that you grate your own cheese as opposed to purchasing pre-shredded.  The pre-shredded kind contains anti-caking elements that make it more difficult to melt.
• Panko Breadcrumbs - panko breadcrumbs stay nice and crispy and can be found in just about any grocery store these days.
• Parmesan Cheese - any type of grated or shredded Parmesan cheese will work.

How to Make Baked Mac and Cheese

1. Cook the pasta.  Cook pasta according to package instructions, then drain and set aside.
2. Make cheese sauce.  In the meantime, in a medium saucepan, melt butter over medium heat. Stir in flour and cook for 3-5 minutes stirring constantly to form a roux.  Add salt and pepper, then slowly add milk, stirring well after each addition.  Cook and stir until simmering, then add the dijon mustard, cayenne pepper and nutmeg.  Cook for an additional minute before stirring in the cheese.  Reduce the heat and stir until the cheese has completely melted.
3. Mix.  Add the cooked pasta into the cheese sauce and stir to coat, then pour into the prepared baking dish.
4. Make breadcrumb topping.  In a separate bowl, combine the panko breadcrumbs, Parmesan cheese and melted butter. Mix well. 
5. Finish and bake.  Sprinkle 1 cup of the reserved cheddar cheese evenly over the mac and cheese, then sprinkle the breadcrumb topping evenly over that.  Bake in a preheated 400 degree oven for about 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
6. Serve.  Remove from the oven and serve immediately.  Enjoy! 

Frequently Asked Questions about Baked Mac and Cheese

• Can you bake leftover macaroni and cheese?  Yup!  If you have leftover Stovetop Macaroni and Cheese, you can absolutely use this recipe method to bake it.  Just transfer to a baking dish, top with the breadcrumb and cheese topping and bake as directed.  If you don’t have enough leftover to fill an entire baking dish, you could also make individual portions in muffin cups!
• What are some good toppings for Baked Mac and Cheese?  Besides adding any other cheeses that you would want on top, you could also top with veggies (broccoli, red peppers or peas), chicken, bacon and/or red pepper flakes.  The options are truly endless!
• Do I really need to make a roux?  In order to get a thick, creamy cheese sauce you need to make a roux.  It helps bind everything together and makes the sauce stick to the noodles.  Be sure and cook your roux for a minute or two after adding the flour to “cook out” the raw flour flavor.
• What kinds of pasta can I use besides macaroni?  There is really no wrong pasta to use, just like there is really no absolute wrong cheese to use.  Some of the most common substitutes include cavatappi, shells, bowties, ziti, penne, rotini or fusilli.    
• How long should I cook the macaroni?  Cook according to the package instructions, but keep in mind that it’s a good idea to cook your macaroni slightly on the al dente side since you will be baking it in addition to boiling it.

Storing and Reheating

• Make-Ahead: to prep this baked macaroni and cheese recipe the day before, you can prep the macaroni and cheese sauce, mix together and transfer to a baking dish.  Wrap well, then store in the fridge overnight.  The next day, preheat the oven, pull the baking dish from the fridge, make your crumb topping and bake as directed. 
• Refrigerator:  any leftover Baked Mac and Cheese can be cooled, wrapped, covered and stored in the refrigerator for up to 4 days.
• Freezer: freezing isn’t exactly the best option, but it’s definitely doable.  If you want to freeze, you can prep your macaroni and cheese sauce and mix together.  Transfer to baking dish (preferably foil), cover and freeze for up to 2 months.  Once you are ready to finish, pull from the freezer and transfer to the fridge to thaw overnight.  The next day, preheat the oven and pull the baking dish from the fridge to come to room temp.  Sprinkle with extra cheese and your crumb topping, then bake as directed.
• Reheating:  to reheat in the oven, put into a preheated 350 degree oven (uncovered) and warm for about 10-15 minutes, depending on how much there is to reheat.

Here are some more simple pasta dishes that we love!

• Homemade Mac n Cheese {Stovetop}
• Easy Baked Ziti
• Chicken Pesto Pasta
• Slow Cooker Tortellini Pasta Bake
• Homemade Lasagna

If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

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