Dinner

Classic Baked Mac and Cheese Recipe

ByLily Cross December 11, 2025December 11, 2025

Introduction

Classic baked mac and cheese is a comforting, cheesy dish that’s perfect for any occasion. Creamy and rich, it’s topped with a crunchy golden crust that makes every bite irresistible.

A close-up view of a creamy macaroni and cheese square on a white plate, showing three layers: the bottom layer is pale yellow cooked elbow macaroni, the middle layer is thick, melted cheese sauce with a smooth texture, and the top layer is a golden brown, crispy breadcrumb crust covering the macaroni. The cheese sauce oozes slightly around the edges, with a rich and gooey look. The plate sits on a white marbled surface, and soft natural light highlights the textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni
2 cups shredded cheddar cheese
1 cup shredded Gruyère cheese
2 cups whole milk
1 cup heavy cream
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons melted butter (for topping)

Instructions

Step 1: Cook the elbow macaroni in boiling water until just al dente. Drain and set aside.
Step 2: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour to create a roux and cook for 2 minutes, stirring constantly.
Step 3: Gradually whisk in the whole milk and heavy cream. Continue stirring until the sauce thickens and coats the back of a spoon.
Step 4: Add the Dijon mustard, garlic powder, salt, and pepper. Stir in the shredded cheddar and Gruyère cheese until fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, then pour the mixture into a greased baking dish.
Step 6: In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle this evenly over the mac and cheese.
Step 7: Bake at 375°F (190°C) for 20 to 25 minutes or until the sauce is bubbly and the topping is golden. For extra crunch, broil for 1 to 2 minutes, watching carefully to avoid burning.

Tips & Variations

Use sharp cheddar for a more intense cheese flavor or add a pinch of smoked paprika to the breadcrumb topping for a smoky twist.
Substitute half of the Gruyère with mozzarella for a stretchier texture.
For a gluten-free version, use gluten-free flour and breadcrumbs.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to keep it creamy.

How to Serve

A close-up view of a square slice of creamy macaroni and cheese on a white plate with small dark speckles around the edge, sitting on a white marbled surface. The macaroni pasta is covered in smooth, melted yellow cheese with a thick, gooey texture, and it is topped with a golden-brown crispy breadcrumb layer. The edges of the pasta are soft, and the cheese looks rich and velvety, oozing slightly from the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow macaroni is traditional, you can use other small pasta shapes like shells, rotini, or penne. Just adjust the cooking time accordingly.

How can I make this recipe ahead of time?

Assemble the dish up to the breadcrumb topping stage, cover it tightly, and refrigerate for up to 24 hours. When ready, add the topping and bake as directed.