Recipe

Ultimate Homemade Mac and Cheese

Creamy, rich, and deeply savory with a crisp, buttery top. This is the no regrets baked mac that tastes like a cozy weeknight and a holiday side at the same time.

By Matt Campbell

•

4.9

A bubbling cast iron skillet of baked mac and cheese with a golden browned breadcrumb topping and a spoon scooping out a creamy portion

Jump to Recipe

Mac and cheese should feel like a warm hug, but taste like you actually tried. This recipe hits that sweet spot: a silky sauce that clings to every noodle, sharp cheddar punch, a little smoky depth, and a crisp top that cracks when you drag the spoon through it.

No weird ingredients. No fussy chef stuff. Just a few smart moves that make it rich and savory without turning it into glue. We build a simple béchamel-based cheese sauce, season it like we mean it, and bake it just long enough to get those golden edges.

A saucepan of creamy cheese sauce being whisked until smooth on a stovetop

Why It Works

Ultra creamy, not grainy: We melt the cheese off the heat and use evaporated milk for extra insurance.
Big flavor with simple pantry staples: Mustard, garlic, and smoked paprika make the cheese taste cheesier.
Perfect texture: Slightly undercooked pasta keeps the bake from going soft and sad.
Golden, crisp topping: Buttery panko plus Parmesan gives you crunch in every bite.

Pairs Well With

Storage Tips

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

Reheat (best method): Add a splash of milk, cover, and warm in a 350°F oven for 15 to 25 minutes (time depends on how thick the portion is). Uncover for the last 5 minutes to re-crisp the top.

Microwave method: Add a small splash of milk, cover loosely, and heat in 30 to 45 second bursts, stirring between rounds. It will still be great, just less crunchy.

Freeze: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating. The sauce may loosen slightly after freezing, so stir in a tablespoon or two of warm milk while reheating if needed.

Common Questions

Why did my cheese sauce turn grainy?

Usually it is one of two things: the heat was too high, or the cheese went into the pot while the sauce was still boiling hot. Take the pot off the heat, let it cool 1 minute, then add cheese gradually and stir until just melted.

What cheeses work best?

Use a good melter plus a flavor cheese. My favorite combo here is sharp cheddar for bite, Gouda for smoky creaminess, and a little Parmesan for savoriness. Monterey Jack, fontina, and low-moisture mozzarella also melt nicely.

Can I make it ahead?

Yes. Assemble everything in the baking dish, cool, cover, and refrigerate up to 24 hours. Bake covered at 375°F for 20 minutes, then uncover and finish until hot and browned (about 15 to 25 minutes more).

How do I keep baked mac and cheese from drying out?

Do not overbake it. Pull it when the edges bubble and the center is hot. Also, slightly undercook the pasta and make the sauce a touch looser before baking. It thickens as it rests.

Can I skip the baked step?

Absolutely. If you want stovetop mac, skip the breadcrumb topping and baking. After combining pasta and sauce, keep it on low heat for 1 to 2 minutes, taste, and serve.

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 boiling pasta
Colander
Medium saucepan or Dutch oven for sauce
Whisk
Rubber spatula or wooden spoon
9 x 13-inch baking dish (or 12-inch cast iron skillet)
Measuring cups and spoons

I started making mac and cheese the way a lot of us do: boiling noodles, dumping in cheese, hoping for the best, and pretending the clumps were "rustic." Then I worked a few busy lines and learned the not-so-secret truth. The difference between okay mac and “who made this?” mac is just a couple of small decisions: control your heat, season the sauce, and choose cheeses that actually melt.

This version is the one I make when I want comfort food with crisp edges and a sauce that tastes like it has a plan. It is relaxed kitchen energy, but with serious results.

Ultimate Homemade Mac and Cheese

(4.9 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 8

Ingredients

Mac and Cheese

1 lb elbow macaroni (or cavatappi)
2 tsp kosher salt, plus more for pasta water
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
1 (12 oz) can evaporated milk
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1/4 tsp black pepper
1/8 tsp cayenne (optional, for gentle heat)
3 1/2 cups shredded sharp cheddar (about 14 oz)
1 1/2 cups shredded Gouda (about 6 oz)
1/2 cup finely grated Parmesan

Buttery Crunch Topping

1 1/2 cups panko breadcrumbs
3 tbsp unsalted butter, melted
2 tbsp grated Parmesan
Pinch of kosher salt
2 tbsp chopped parsley (optional)

Note: Shred your own cheese if you can. Pre-shredded cheese often has anti-caking agents that make the sauce less smooth.

Instructions

Heat the oven and prep the dish. Preheat to 375°F. Butter a 9 x 13-inch baking dish (or use a 12-inch cast iron skillet).
Boil the pasta. Bring a large pot of well-salted water to a boil. Cook pasta 1 to 2 minutes shy of the package directions. Drain well and set aside.
Make the roux. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, whisking constantly, until it smells lightly nutty and looks like wet sand.
Build the sauce. Slowly whisk in the whole milk, then whisk in the evaporated milk. Simmer gently, whisking often, until slightly thickened, 3 to 5 minutes. You want it to coat the back of a spoon.
Season it like you mean it. Whisk in Dijon, garlic powder, onion powder, smoked paprika, black pepper, cayenne (if using), and the 2 teaspoons kosher salt.
Melt in the cheese off the heat. Turn off the heat. Add cheddar and Gouda a handful at a time, stirring until smooth before adding more. Stir in the Parmesan last. Taste and adjust seasoning if needed.
Combine. Add drained pasta to the cheese sauce and fold until every piece is coated. If it looks too thick, add a splash of warm milk. The bake will tighten it up.
Top it. Pour into the baking dish. In a small bowl, mix panko, melted butter, Parmesan, salt, and parsley (if using). Sprinkle evenly over the top.
Bake. Bake uncovered until bubbling around the edges and golden on top, 18 to 22 minutes. For extra browning, broil for 1 to 2 minutes, watching closely.
Rest, then serve. Let it sit for 10 minutes so the sauce sets into that perfect creamy-scoopable texture. Serve hot.

A spoon lifting a creamy portion of baked mac and cheese showing stretchy melted cheese and browned topping

Nutrition information is estimated.

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