Baked Macaroni and Cheese

Amazing baked macaroni and cheese with crunchy panko bread crumbs on top. A childhood favorite that kids will love but elevated enough that adults will too!

This homemade baked macaroni and cheese recipe uses a traditional roux base to help thicken the sauce. Combining melty shredded cheeses and milk helps nail the right creamy texture to coat those noodles. You’re going to love the crunchy panko bread crumbs on top!

My love for this comfort food began like most American kids born in the ’80s. Our pantry was stocked with blue boxes of Kraft mac n’ cheese that contained two essential ingredients: elbow noodles and a packet of cheese powder that never completely dissolved. This recipe uses wholesome ingredients to maximize flavor without the extra preservatives.

Key ingredients

• Pasta: Using shorter types of pasta such as elbow, rotini, shells, or cavatappi is perfect for thicker cheese sauces because they hold their shape. They also catch the sauce inside the noodle for more flavor.
• Add a Roux: To achieve a creamy sauce texture, add starch to the cheese as it melts to prevent clumping. A roux-based sauce uses flour and melted butter as a base with milk, then allows the starches to swell and thicken, essentially creating a béchamel sauce.
• Choosing the cheese: I use sharp Cheddar cheese and Monterey Jack cheese for the sauce. Add equal ratios of each cheese. The aged cheddar provides a subtle flavor, while the Monetary Jack creates a super creamy, velveta-like consistency because it’s a higher moisture level.

Cook the pasta

Cook the dried macaroni in a large pot of salted water until al dente, with a slight chew. The pasta will continue to cook in the oven, absorbing more moisture. You don’t want them to become too soft and mushy before baking.

Make the roux

One typical homemade mac and cheese recipe pitfall is that the cheese may become gritty and clumpy once added to the cream sauce. The proteins in the cheese must break down with heat before they can flow. As the proteins regroup, you may get a gritty texture and a pool of oil that separates. It’s more noticeable for higher-fat cheeses and makes for an unattractive broken sauce.

To address this issue, add some starch! By making a flour and butter roux, the starches thicken the sauce and coat the proteins in the cheese to prevent them from clumping together. I season the mixture with salt, cayenne, and nutmeg to infuse warm flavors into this side dish. Cook for about 2 minutes, until the roux is lightly golden in hue.

Make the cheese sauce 

Once the roux is prepared, gradually whisk in the milk. Always add a cold liquid to a hot roux for proper mixing. Bring it to a boil, constantly whisking to prevent the starches from clumping. Reduce to a simmer and cook until the sauce is thickened.

The process takes about 5 minutes. Off the heat, whisk in the shredded cheddar and Monterey Jack cheese. It should melt entirely into the bechamel sauce.

Bake the macaroni and cheese

Add the cooked macaroni to the cheese sauce and stir it! The rich and creamy sauce should cling to the noodles. You could eat it straight from the pan (we often do!). However, to take the dish to the next level, make it a baked mac and cheese. Add the noodles to a greased 13 by 9-inch baking dish. Alternatively, it can be baked directly in a large cast iron skillet if you use one to make the roux.

Combine melted butter with coarse panko bread crumbs to make the crunchy topping. Sprinkle it evenly over the pasta casserole. Bake at 350ºF (177ºC) until golden brown and crisp. Baking times vary between 15 to 25 minutes, so keep a close eye on color changes. Taking the extra 30 minutes to add a contrast between creamy pasta and crispy bread is worth the wait.

Flavor variations

So now that you know how to make baked macaroni and cheese, you can experiment and switch things up with different mix-ins. Try these tasty suggestions when making your next batch:

• Cheese: For more robust, more pungent flavors, add in some aged Parmesan, Pecorino Romano, or extra sharp cheddar. Try Gruyere or Gouda in combination with Cheddar and Monterey Jack cheese.
• Topping: Use finer traditional bread crumbs or Italian seasoned bread crumbs for a more compact crunch. Crush up salty Ritz crackers, Chez-it’s, or Goldfish crackers to add on top.
• Seasoning: Keep it simple with salt and pepper, or add cajun seasoning to make it spicier in taste. Add mustard powder or Dijon for a tangier flavor. Hot sauce of extra heat! Smoked paprika for a lightly charred taste. Add truffle oil for a gourmet aroma and taste.
• Herbs: Mix into the bread crumb topping or sauce, dried Italian seasoning or fresh parsley, thyme, or basil. Alternatively, use it as a garnish.
• Seafood:
• Vegetables: Peas, caramelized onions, broccoli, or cauliflower for extra fiber.
• Seafood: Lobster, shrimp, crab, or tuna are delicious additions.
• Meat: Add diced ham, chicken, turkey, pancetta, prosciutto, or crispy bacon.

Serving suggestions

• Garlic bread
• Buttermilk biscuits
• Caesar salad
• Coleslaw or baked beans
• Fried chicken or roasted chicken
• Pulled pork

Frequently asked questions