Ultra-creamy cheese sauce under a golden breadcrumb crust
Baked Mac and Cheese
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Servings
8
1 large casserole
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
The ultimate comfort food: elbow macaroni smothered in a three-cheese sauce and baked until bubbly with a crispy, buttery breadcrumb topping.
Cuisine: American
Category: Main Course, Pasta, Side Dish
Difficulty: Easy
Cost: $
Dietary: Vegetarian
Quick Summary
55 min total time|8 servings|Easy difficulty
The ultimate comfort food: elbow macaroni smothered in a three-cheese sauce and baked until bubbly with a crispy, buttery breadcrumb topping.
AmericanVegetarian
Sarah Chen
(Updated )
There is mac and cheese from a box, and then there is this. A from-scratch bechamel enriched with sharp cheddar, Gruyere, and cream cheese, poured over perfectly cooked elbows, and baked until the top shatters into golden breadcrumb perfection. It is everything you want comfort food to be.
This recipe strikes the ideal balance between creamy stovetop mac and hearty baked casserole. The sauce stays lusciously smooth thanks to a proper roux and the addition of cream cheese, while the breadcrumb topping adds the textural contrast that makes each bite satisfying.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz Gruyere cheese, shredded
- 4 oz cream cheese, cubed
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- Kosher salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tbsp melted butter for topping
- 2 tbsp grated Parmesan for topping
Instructions
- 1
Preheat oven to 375°F. Grease a 9x13 baking dish. Cook macaroni in salted boiling water until 2 minutes shy of al dente. Drain and set aside.
- 2
In the same pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring, for 1 minute to make a roux.
- 3
Gradually whisk in milk. Cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- 4
Remove from heat. Stir in cheddar, Gruyere, and cream cheese until fully melted and smooth. Add Dijon mustard, garlic powder, cayenne, salt, and pepper.
- 5
Fold the cooked macaroni into the cheese sauce. Pour into the prepared baking dish.
- 6
In a small bowl, toss panko with melted butter and Parmesan. Scatter evenly over the mac and cheese.
- 7
Bake for 25 minutes until bubbly around the edges and the topping is deeply golden. Let rest 5 minutes before serving.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Finish with freshly grated Parmesan and a crack of black pepper
Pair with garlic bread and a side salad for a complete meal
Substitutions
Elbow macaroniCavatappi or shells
Ridged or cupped shapes hold more sauce.
GruyereFontina or Gouda
Both melt beautifully and add similar nuttiness.
Whole milkEvaporated milk
Creates an even creamier, more concentrated sauce.
Tips & Storage
Pro Tips
Shred your own cheese from blocks — pre-shredded cheese contains starches that can make the sauce gritty.
For extra-crispy topping, broil for the last 2 minutes, watching carefully.
Add cooked bacon, roasted broccoli, or caramelized onions for easy variations.
Storage
Cover tightly and refrigerate for up to 4 days. Freeze unbaked or baked for up to 2 months.
Reheating
Reheat in a 350°F oven covered with foil for 20 minutes, then uncover for 5 minutes to re-crisp the top. Microwave works in a pinch — add a splash of milk.
Nutrition Facts
Per serving (1 generous scoop) · 8 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein20g
Carbohydrates42g
Fat26g
Fiber1g
Sugar5g
Sodium620mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this ahead?
- Assemble without the breadcrumb topping, cover, and refrigerate up to 24 hours. Add topping and bake, adding 10 minutes to the time.
- Why did my sauce turn grainy?
- The cheese was likely added over too-high heat. Always remove the pot from the burner before stirring in cheese.
- What other cheeses work?
- Fontina, Monterey Jack, Gouda, or smoked cheddar are all excellent choices.
You May Also Search For
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →