This baked mac and cheese is the ultimate comfort food with a wholesome twist.
Featuring a creamy, protein-rich cheese sauce, golden panko topping, and fiber-packed pasta, it’s both hearty and nourishing.
Balanced with calcium, good fats, and slow-release carbs, it fuels energy while satisfying cravings.
Perfect for weeknights or gatherings, this dish is easy to prepare, meal-prep friendly, and guaranteed to stay creamy without drying out.
Creamy Baked Mac and Cheese
Equipment
- 1 large pot (for boiling pasta)
- 1 Strainer/Colander (for draining pasta)
- 1 Large Saucepan or Ovenproof Skillet (about 26cm / 9-inch)
- 1 2.5L / 2.5qt (10-cup) Baking Dish
- 1 wooden spoon or silicone spatula
- 1 whisk
- 2 Mixing Bowls (medium size, for sauce and topping)
- 1 Cheese Grater
- 1 Measuring cups and spoons set
Ingredients
Pasta
- 250 g 8 oz elbow macaroni
- 1 tbsp 15 g unsalted butter (or 2 tsp oil)
Topping
- ⅔ cup panko breadcrumbs
- 2 tbsp 30 g unsalted butter, melted
- ¼ tsp salt
Cheese Sauce
- 4 tbsp 60 g unsalted butter
- ⅓ cup all-purpose flour
- 3 cups warm milk low-fat or whole milk
- 2 cups freshly grated Gruyere cheese or Cheddar/Colby alternative
- 1 cup freshly grated mozzarella cheese or more of the main cheese
- ¾ tsp salt
Optional Seasonings
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
Instructions
- Boil the Pasta: Fill a large pot with water and bring it to a rolling boil over high heat. Once bubbling, add a generous pinch of salt to season the water—this helps flavor the pasta from within. Add the macaroni and cook according to the package directions, but stop about one minute before the recommended cooking time. The pasta should be slightly undercooked, or “al dente,” since it will continue cooking in the oven later. This prevents the macaroni from becoming mushy.
- Coat Pasta with Butter: Drain the macaroni in a strainer and return it to the same pot. Add the unsalted butter while the pasta is still warm, and toss well until every piece is lightly coated. This thin coating of fat creates a protective layer that stops the pasta from absorbing too much sauce or bloating while baking. If you prefer a lighter version, you may use olive oil instead of butter. Set aside to cool slightly while you prepare the sauce.
- Prepare the Breadcrumb Topping: In a medium mixing bowl, combine the panko breadcrumbs, melted butter, and salt. Stir until all the crumbs are evenly coated with butter. This ensures the topping will bake into a golden, crunchy layer instead of turning dry. Panko breadcrumbs are recommended because they are larger and give a crispier texture, but regular breadcrumbs will also work if that’s what you have on hand. Set the mixture aside for later.
- Begin the Cheese Sauce with a Roux: In a large saucepan or ovenproof skillet, melt the butter over medium heat until it begins to foam. Sprinkle in the flour and immediately whisk or stir with a wooden spoon to form a smooth paste. This is called a roux, the base of the cheese sauce. Cook the roux for about 1 minute, stirring constantly, to remove the raw flour taste while preventing it from browning. The mixture should stay pale and slightly bubbly.
- Incorporate the Milk: Gradually pour in about 1 cup of the warm milk, whisking vigorously to dissolve the roux into the liquid. This step helps avoid lumps. Once the mixture looks smooth, slowly add the remaining milk in a steady stream, continuing to whisk until you have a silky liquid with no clumps of flour. Keeping the milk warm makes it easier to achieve a lump-free sauce.
- Season and Thicken the Sauce: Stir in the salt and any optional seasonings such as garlic powder, onion powder, or mustard powder. Continue cooking the sauce over medium heat, stirring frequently with a whisk or spoon. In about 5–8 minutes, the sauce will thicken to the consistency of heavy cream. To check, dip a wooden spoon into the sauce and run your finger across the back; if it leaves a clear path, the sauce is ready.
- Add the Cheese: Remove the saucepan from the heat. Immediately add the grated Gruyere (or your preferred main cheese) along with the mozzarella. Stir until the cheeses are fully incorporated into the sauce. The cheese does not need to completely melt at this stage—the residual heat will soften it enough to blend smoothly. Taste the sauce and adjust with a pinch of extra salt if needed, depending on how salty your cheeses are.
- Combine Pasta and Cheese Sauce: Pour the hot cheese sauce over the buttered macaroni in the pot. Using a large spoon, fold the mixture gently until every piece of pasta is well coated. Work fairly quickly so the sauce remains creamy and doesn’t begin to thicken too much before baking. At this stage, the dish should already look luxuriously creamy and tempting.
- Assemble the Casserole: Transfer the macaroni and cheese mixture into a lightly greased 2.5 L / 2.5 qt baking dish or ovenproof skillet. Spread it out evenly with the back of a spoon or spatula. Sprinkle the prepared breadcrumb mixture evenly over the top, covering the pasta completely so you’ll get a beautiful golden crust after baking.
- Bake to Perfection: Preheat your oven to 180°C / 350°F. Place the dish on the middle rack and bake uncovered for about 25 minutes, or until the top turns lightly golden and crisp. Be careful not to overbake, as this can cause the sauce to dry out. The goal is to warm everything through, keep the inside creamy, and create a crunchy topping.
- Serve and Enjoy: Remove the mac and cheese from the oven and let it rest for about 5 minutes before serving—this helps the sauce settle slightly for easier scooping. Garnish with freshly chopped parsley if desired, and serve immediately while hot and bubbling. This dish is delicious as a standalone main meal or as a comforting side alongside roasted meats, grilled vegetables, or a fresh salad.
Notes
- Cheese Choices Matter: For the best creamy sauce, use a combination of Gruyere for flavor and mozzarella for meltiness. Freshly grated cheese ensures a silky texture, while pre-shredded cheese may contain anti-caking agents that can make the sauce grainy.
- Prevent Overcooked Pasta: Stop cooking macaroni one minute before al dente. This ensures the pasta holds its shape and doesn’t become mushy during baking.
- Crispy Topping: Panko breadcrumbs create a light, crunchy top, while regular breadcrumbs can work in a pinch but will be slightly less crisp. Toss them with melted butter to achieve even browning.
- Temperature Tips: Warm milk for the sauce to prevent lumps, and let the pasta cool slightly after buttering so it absorbs the sauce evenly.
- Make-Ahead Advantage: Mac and cheese can be assembled ahead of time and baked later. Refrigerate or freeze, then bake until golden and bubbly for a convenient meal solution.
Chef’s Secrets for Perfect Results
Achieving the perfect baked mac and cheese requires attention to a few key techniques.
Tossing the pasta in butter before adding the cheese sauce prevents bloating and ensures each macaroni is evenly coated.
Using a roux to thicken the sauce creates a creamy, velvety texture without relying on excessive cheese.
Grating your own cheese rather than using pre-shredded types eliminates anti-caking agents, resulting in a smoother, silkier sauce.
Finally, spreading the panko topping evenly and brushing it lightly with butter guarantees a golden, crunchy finish.
Small steps like these elevate a classic comfort dish into a restaurant-quality experience.
Serving Suggestions for Maximum Enjoyment
Baked mac and cheese is versatile and pairs beautifully with many sides.
Serve it alongside a crisp green salad or roasted vegetables to balance the richness.
It also complements roasted chicken, grilled fish, or sautéed sausages for a complete meal.
For gatherings, portion it into individual ramekins and sprinkle with fresh herbs like parsley or chives for a visually appealing presentation.
Leftovers reheat well and can even be enjoyed cold for a hearty snack or lunch.
Storage Tips for Freshness
To maintain creamy texture, store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in the microwave or oven; brushing the top with a bit of butter or oil will revive the crisp topping.
For longer storage, freeze the dish before baking, or after baking and cooling.
Thaw completely in the fridge before reheating to ensure even warming.
Avoid overbaking leftovers, as this can dry out the cheese sauce.
Frequently Asked Questions
1. Can I use different pasta types?
Yes! While elbow macaroni is traditional, penne, shells, or fusilli work well. Choose pasta with ridges to hold onto the sauce.
Remember to slightly undercook it to prevent mushiness when baked.
2. Can I make this recipe ahead of time?
Absolutely. Assemble the pasta and cheese sauce, sprinkle with breadcrumbs, and refrigerate or freeze.
Bake from cold until golden and bubbly. This method is perfect for meal prep or entertaining.
3. How do I prevent the sauce from becoming grainy?
Always grate your own cheese and warm your milk before adding it to the roux.
Stir continuously while cooking the sauce to avoid clumps and achieve a smooth, creamy consistency.
4. Can I make a lighter or lower-fat version?
Yes. Use low-fat milk, reduce the butter in the sauce, and swap some cheese for a lighter melting cheese.
While the texture will be slightly less rich, it will still be creamy and delicious.
5. How can I make the topping extra crunchy?
Use panko breadcrumbs and mix them with melted butter before sprinkling over the mac and cheese.
For extra flair, add a small amount of grated Parmesan to the topping for added flavor and crispiness.
