Nothing beats the comforting, creamy, and cheesy goodness of homemade baked mac and cheese. This recipe delivers the ultimate balance of rich, velvety cheese sauce, tender pasta, and a golden, crispy topping. Perfect for weeknight dinners, potlucks, or holiday gatherings, this dish will have everyone coming back for seconds.

Why You’ll Love This Recipe

Ultra Creamy & Cheesy – A blend of cheeses creates a rich and luscious sauce.
Perfectly Baked – The crispy, golden breadcrumb topping adds texture.
Great for Any Occasion – A crowd-pleaser for family dinners or special events.
Customizable – Easily swap cheeses or add mix-ins like bacon or jalapeños.
Make-Ahead Friendly – Can be prepped in advance and baked when needed.

Ingredients

Elbow macaroni
Butter
All-purpose flour
Whole milk
Heavy cream
Sharp cheddar cheese
Mozzarella cheese
Parmesan cheese
Salt and pepper
Garlic powder
Paprika
Bread crumbs
Olive oil or melted butter

Directions

Cook the Pasta – Boil the elbow macaroni until al dente, then drain and set aside.
Make the Cheese Sauce – Melt butter in a saucepan, whisk in flour, then gradually add milk and heavy cream, stirring until thickened.
Add Cheese & Seasonings – Stir in the cheddar, mozzarella, and parmesan until melted. Season with salt, pepper, garlic powder, and paprika.
Combine with Pasta – Mix the cooked macaroni with the cheese sauce, ensuring every piece is coated.
Assemble & Top – Transfer to a baking dish, sprinkle with bread crumbs tossed in olive oil or melted butter.
Bake – Bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.
Serve & Enjoy – Let it cool slightly before serving for the perfect texture.

Servings and Timing

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

Extra Cheesy: Add a layer of cheese between pasta layers for an even gooier dish.
Spicy Kick: Mix in diced jalapeños or a dash of cayenne pepper.
Protein Boost: Add shredded chicken, bacon, or ground beef.
Veggie Option: Stir in spinach, roasted broccoli, or caramelized onions.
Gluten-Free: Use gluten-free pasta and substitute flour with cornstarch.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in a freezer-safe dish for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave in 30-second intervals, stirring in between.

FAQs

How do I prevent the mac and cheese from drying out?

To keep it creamy, add a splash of milk when reheating and cover with foil while baking.

What’s the best cheese combination?

Sharp cheddar, mozzarella, and parmesan create a perfect blend, but feel free to mix in gouda, gruyère, or Monterey Jack.

Can I make this ahead of time?

Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Bake when ready.

Can I use pre-shredded cheese?

It’s best to shred your own cheese for a smoother sauce, as pre-shredded cheese contains anti-caking agents that can affect texture.

Can I make this without baking?

Absolutely! Simply cook the pasta and mix it with the cheese sauce for a stovetop version.

How do I make it creamier?

Use a mix of whole milk and heavy cream, and don’t overbake. Extra cheese in the sauce also helps.

What pasta works best?

Elbow macaroni is classic, but shells, cavatappi, or penne work well too.

Can I add eggs to the cheese sauce?

Some recipes use eggs for a custard-like texture, but this version stays creamy without them.

How do I get a crispy topping?

Mix breadcrumbs with melted butter or olive oil before sprinkling over the mac and cheese.

Is this kid-friendly?

Yes! It’s a favorite among kids. You can also sneak in veggies for added nutrition.

Conclusion

This homemade baked mac and cheese is the perfect blend of creamy, cheesy goodness with a crispy topping. Whether served as a main dish or a side, it’s guaranteed to be a hit. Try it out and enjoy the ultimate comfort food!