Recipe

Best Baked Mac and Cheese

Creamy, ultra cheesy baked mac with crisp edges, a buttery cracker topping, and a sauce that stays smooth, not grainy. Comfort food that shows up and delivers.

By Matt Campbell

•

4.9

A bubbling cast iron skillet of baked mac and cheese with a golden cracker topping and crispy browned edges on a wooden table

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If mac and cheese is your love language, this is the baked version that actually says something. We are talking silky cheese sauce, cozy noodles, and those crisp, browned edges that make you “just one more bite” yourself straight from the pan.

This recipe is my go-to when I want it extra cheesy but still straightforward and reliable. No weird grit. No sauce that breaks. No bland noodle situation. Just a simple method that turns everyday ingredients into the kind of casserole that disappears fast.

A spoon lifting a stretchy scoop of creamy mac and cheese from a baking dish with steam rising

Why It Works

Stable, creamy cheese sauce: A quick roux plus gentle heat helps keep things smooth and glossy.
Big flavor with accessible cheeses: Sharp cheddar for punch, mozzarella for stretch, and Parmesan for that salty, savory finish.
Perfect texture: Noodles are cooked just shy of done so they do not go soft after baking.
Crispy topping and edges: Buttered crackers brown fast and the corners caramelize in the best way.
Make-ahead friendly: Assemble, chill, bake when you are ready.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge for best texture. Note: the cracker topping will soften. If you can, freeze without the topping and add fresh crackers and butter right before reheating.

Reheat without drying it out: Add a splash of milk, cover, and warm at 325°F until hot in the center (about 165°F). If using a microwave, reheat in short bursts and stir, adding a little milk as needed.

Pro tip: If the top lost its crunch, uncover for the last few minutes or hit it under the broiler briefly.

Common Questions

How do I keep baked mac and cheese from getting grainy?

Keep the sauce away from high heat. Once your sauce base is thickened, turn off the heat and stir in the cheese a handful at a time so it melts gently from the residual heat. Also, shred your own cheese if you can. Pre-shredded cheese often has anti-caking agents that can make sauces less smooth.

What are the best cheeses for extra cheesy mac?

My favorite combo here is sharp cheddar for flavor, low-moisture mozzarella for melt and stretch, and Parmesan for salty depth. You can swap in Monterey Jack, Colby, fontina, or gouda.

Can I make it ahead?

Yes. Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. For the crunchiest top, add the cracker topping right before baking. Bake covered for 20 minutes, then uncover and finish until bubbly and browned. If you are baking straight from the fridge, it may need an extra 10 to 15 minutes. It is ready when the center is hot (about 165°F) and the edges are bubbling.

Why is my mac and cheese dry after baking?

Usually it is one of two things: noodles cooked too long, or not enough sauce. Cook pasta just to al dente and make sure the sauce looks slightly loose before baking. It thickens in the oven.

Can I add protein or mix-ins?

Absolutely. Stir in cooked bacon, shredded chicken, sautéed mushrooms, or steamed broccoli. Keep add-ins to about 2 cups total so the sauce still coats everything.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Medium saucepan or deep skillet
Whisk
Measuring cups and spoons
9x13-inch baking dish or 12-inch cast iron skillet
Microplane or grater (for fresh Parmesan)
Instant-read thermometer (optional, for checking the center)

I love ambitious cooking projects, but mac and cheese is where I go when I want a guaranteed win. The first time I tried to “wing it” with baked mac, I cranked the heat, dumped in the cheese, and ended up with a sauce that looked fine until it hit the oven and turned a little gritty. Still edible. Still gone by morning. But I knew we could do better.

This version is my no-drama fix: gentle heat, a solid roux, and a cheese blend that melts like it was born for it. The topping is buttery and crunchy, and the corners get those crispy edges that people fight over. If your kitchen gets a little chaotic, you are in good company. Just keep tasting.