Best Ever Baked Mac and Cheese Recipe – Creamy, Cheesy & Easy Comfort Food!

There’s something so comforting about a warm, bubbling dish of mac and cheese—it’s the kind of food that wraps you up like a soft blanket and brings back memories of family dinners. This Best Ever Baked Mac and Cheese is simple to make, uses everyday pantry staples, and delivers creamy, cheesy goodness in every bite. Perfect for beginners and busy families alike—this dish is cozy, effortless, and bursting with familiar, delicious flavor.

Recipe Info

Ingredients You’ll Need

• 8 oz (about 2 cups) elbow macaroni or other short pasta
• Salt (for boiling pasta)
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2¼ cups whole milk (or mix with light cream if you like even richer sauce)
• 2 cups shredded sharp Cheddar cheese
• 1 cup shredded Monterey Jack (or Mozzarella, Fontina, or a blend)
• ½ teaspoon dry mustard powder (optional but classic for flavor balance)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ¾ cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)

Step‑By‑Step Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente—about 1–2 minutes less than package directions. Drain and set aside. Undercooking helps the pasta finish cooking in the oven without getting mushy.
2. Make the Cheese Sauce: In the same pot, melt 4 Tbsp butter over medium heat. Stir in the flour and cook for about 1 minute to eliminate raw flour taste. Slowly whisk in the milk until the mixture is smooth. Add dry mustard if using. Keep stirring until the sauce thickens slightly—just until it coats the back of a spoon.
3. Melt in the Cheese: Remove from heat. Stir in Cheddar and Jack cheeses until melted and silky. Season with salt and pepper—taste and adjust as needed.
4. Combine & Transfer: Add cooked pasta to the cheese sauce, gently stirring to coat every noodle. Pour the mixture into a buttered 8×8-inch (or similar) baking dish.
5. Add Crunchy Topping: Mix panko with melted butter until evenly coated. Sprinkle evenly over the mac and cheese.
6. Bake: Place in a preheated oven at 375 °F (190 °C) and bake for 20–25 minutes, until golden and bubbly on top.
7. Rest & Serve: Let it sit for 5 minutes before serving—this helps it set slightly and makes it even more comforting.

Tip: If your top is browning too quickly, tent with foil during baking.

Helpful Notes & Tips

• Cheese quality matters—grating from a block delivers creamier, meltier results than pre‑shredded.
• Sauce consistency—if your sauce seems thin before baking, that’s okay—it will firm up beautifully in the oven.
• Make ahead—you can assemble the dish and refrigerate before baking. Just pop it in the preheated oven and add a few extra minutes to cook through.
• Storage—store leftovers covered in the fridge for up to 3 days. Reheat in the oven (covered) at 350 °F (175 °C) until warmed through, about 15–20 minutes.

Recipe Variations

• Add Protein: Stir in diced cooked chicken breast or cubed beef ham for a heartier dish.
• Spicy Kick: Add a pinch of cayenne powder or mix in chopped mild green chilies for a gentle heat.
• Lighter Dairy: Substitute half the milk with low‑fat milk or use part skim mozzarella for a lighter yet still creamy texture.

Serving Suggestions

Serve this sentimental mac and cheese with a crisp green side salad or steamed veggies—think roasted broccoli or peas for a pop of color and freshness. A sprinkle of chopped parsley or a dusting of paprika adds a bright, lovely finishing touch.

Conclusion

Nothing beats a good baked mac and cheese—the kind that hugs your soul and brings everyone to the table. Whether it’s a weekday dinner or a cozy weekend favorite, this dish invites you to sit back, relax, and savor every creamy spoonful. Enjoy it warm, share it with loved ones, and let it become a beloved comfort classic in your home.