This baked mac and cheese combines tender elbow macaroni with a creamy cheddar and Gruyère cheese sauce and a buttery Panko topping. The sauce starts with a simple roux, whole milk, and heavy cream, then the dish goes into the oven until the edges are bubbling and the breadcrumbs are golden. Serve it as a main dish or a side for family dinners and holiday meals. For the smoothest cheese sauce, shred the cheese from a block and stir it in after removing the sauce from the heat.

Why You’ll Love This Recipe

• Creamy cheese sauce: A butter-and-flour roux helps create a thick sauce that coats the pasta.
• Two-cheese blend: Sharp cheddar adds a familiar cheesy flavor, while Gruyère brings a mild, nutty note.
• Crispy topping: Buttered Panko breadcrumbs add crunch to the creamy pasta.
• Make-ahead option: Assemble the dish ahead of time and add the breadcrumb topping just before baking.

Key Ingredients

• Elbow macaroni: The classic choice for baked mac and cheese. Cook it slightly under al dente so it doesn’t become too soft in the oven.
• Sharp yellow cheddar: Provides the main cheese flavor.
• Gruyère cheese: Adds a nutty flavor and complements the cheddar. Monterey Jack can be used instead for a milder taste.
• Unsalted butter and all-purpose flour: Form the roux that thickens the sauce.
• Whole milk and heavy cream: Create a rich, creamy base.
• Seasonings: Garlic powder, onion powder, ground mustard, black pepper, salt, and a pinch of cayenne add flavor without making the dish noticeably spicy.
• Panko breadcrumbs: Make a light, crunchy topping.

How to Make Creamy Baked Mac and Cheese

Step 1: Cook the Pasta

Preheat the oven to 375°F (190°C). Grease a 9 × 13-inch baking dish with butter or cooking spray. Bring a large pot of salted water to a boil. Cook the elbow macaroni for about 5–6 minutes, or until it is slightly under al dente. Cooking time varies by brand, so check the package instructions and taste the pasta before draining. Drain well and set aside while you prepare the cheese sauce.

Step 2: Make the Roux

Melt ½ cup (8 tablespoons) of unsalted butter in a large saucepan or Dutch oven over medium heat. Whisk in ⅓ cup of all-purpose flour. Cook for 1–2 minutes, whisking constantly, until the mixture is bubbly and the raw flour smell has faded. Keep the heat moderate and avoid browning the roux.

Step 3: Prepare the Cheese Sauce

Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream. Add the liquids slowly, whisking as you go to help prevent lumps. Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Remove the saucepan from the heat before adding the cheese.

Step 4: Season and Add the Cheese

Stir in:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground mustard
• 1 teaspoon salt, or to taste
• ¼ teaspoon black pepper
• 1 pinch cayenne pepper

Gradually stir in 3 cups of the shredded cheese mixture (2¼ cups sharp cheddar and ¾ cup Gruyère) until melted and smooth. Reserve the remaining 1 cup of cheese (¾ cup sharp cheddar and ¼ cup Gruyère) for layering in the baking dish.

Step 5: Assemble the Dish

Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated. Spread half of the macaroni mixture in the prepared baking dish. Sprinkle with ½ cup of the reserved shredded cheese, then add the remaining macaroni mixture. Top with the final ½ cup of cheese. In a small bowl, combine 1 cup of Panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the mixture evenly over the pasta.

Step 6: Bake

Bake uncovered for 20–25 minutes, or until the edges are bubbling and the breadcrumb topping is golden brown. Let the mac and cheese rest for about 10 minutes before serving. This gives the sauce time to settle and makes the portions easier to serve.

Tips for the Best Baked Mac and Cheese

• Shred the cheese yourself: Block cheese often melts more smoothly than pre-shredded cheese.
• Add the cheese off the heat: This helps reduce the risk of a grainy or separated sauce.
• Don’t overbake: Remove the dish when the edges are bubbling and the topping is golden to help keep the pasta creamy.

Variations

• Bacon: Add cooked, crumbled bacon.
• Spicy: Mix in diced jalapeños or hot sauce.
• Chicken: Stir in cooked, shredded chicken.
• Milder flavor: Replace Gruyère with Monterey Jack.

Storage and Reheating

Refrigerate leftovers in an airtight container for 3–4 days. Reheat with a splash of milk in the microwave or in a covered dish at 325°F (165°C) until heated through.

Frequently Asked Questions

Can I make it ahead of time?

Yes. Assemble the dish without the breadcrumb topping, cover, and refrigerate for up to 24 hours. Add the buttered Panko before baking. Bake until the center is hot, the edges are bubbling, and the topping is golden.

Why is my cheese sauce grainy?

Overheating can cause the cheese to separate. Remove the sauce from the heat before adding the shredded cheese.

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