Baked Mac and Cheese

Prep Time 10 minutes
Total Time 45 minutes
Servings 8 servings

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The best homemade Baked Mac and Cheese is ready in just 45 minutes! This dish features a rich, creamy cheese sauce made with cheddar cheese and topped with a crunchy Panko breadcrumb layer.

a scoop full of baked mac and cheese in pan.

Want more easy mac and cheese recipes? Try this Instant Pot Mac and CheeseCrock Pot Mac and Cheese recipe, and Baked Mac and Cheese Cups (gluten-free)!

We all know and love classic Mac and Cheese, but this Baked Mac and Cheese takes things to the next level! It’s like a more indulgent spin on Healthier Baked Mac and Cheese for those who want all the rich, indulgent goodness!

This recipe uses sharp cheddar cheese, a hint of hot sauce for a depth of flavor, and a few simple pantry staples guaranteed to become a family favorite! 

There are plenty of ways to customize this Baked Macaroni and Cheese recipe! Just scroll down the variations section for delicious ideas.

a blue and white plate full of baked mac and cheese.

Why we love this Baked Macaroni and Cheese recipe:

  • Easy to Make: In under an hour, you can whip up a comforting dish that’s perfect for busy weeknights or special occasions.
  • Ultimate comfort food: The melty cheese paired with the buttery, crunchy crust is a cozy combo that will bring you back to your childhood.
  • Make-ahead friendly: You can prep the entire dish ahead of time and bake right before serving!
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Creamy Mac and Cheese ingredients:

ingredients needed for baked mac and cheese in bowls.
  • Uncooked macaroni noodles: you’ll cook these to al dente before adding them to the cheese sauce! 
  • Salted butter: this is the rich base for the cheese sauce. You can also use unsalted butter and add a pinch of salt. 
  • Low sodium liquid chicken bouillon (optional): I highly recommend adding this for extra flavor!
  • Hot sauce: adds a depth of flavor but doesn’t make the mac and cheese spicy. You can leave it out if you like.
  • Spices: I use a blend of ground mustard and onion powder. The sharpness of the mustard powder helps cut through the creaminess of the cheese and adds a depth of flavor!
  • All-purpose flour: thickens up the cheese sauce. 
  • Whole milk: adds creaminess and a rich flavor. You can use low-fat milk but it won’t have the same flavor or creamy texture. 
  • Reserved pasta water: the starch from the pasta water helps bind the sauce to the pasta for a creamier effect!
  • Shredded cheddar cheese: or whatever type of cheese you like. See the variations below for some inspiration!
  • Panko bread crumbs: these are added on top of the mac and cheese for extra crunch, but you can leave them off if you like. 
  • Oil or melted butter: this is mixed with the breadcrumbs to ensure they bake up golden brown.

How to make homemade Baked Macaroni and Cheese:

In just 45 minutes, you can create a deliciously cheesy dish that’s sure to impress! Scroll down to the recipe card for more in-depth recipe instructions. 

  • Cook macaroni in a large pot of salted water until al dente, then drain and save some pasta water.
  • In a large skillet, melt butter and add seasonings.
  • Whisk in flour until smooth.
  • Slowly whisk in the milk. Then, stir in the reserved pasta water and most of the cheese.
  • Pour the cheese sauce over the cooked noodles and mix to coat.
  • Combine Panko with oil or melted butter and sprinkle on top. Bake until hot and bubbly.

Tips, tricks, & notes:

  • Cooking the pasta: Cooking the pasta al dente or slightly undercooked will prevent it from becoming mushy as the macaroni bakes. 
  • Shredding the cheese: Shred your own cheese instead of pre-shredded cheese. Pre-shredded cheese has a coating that prevents it from melty smoothly, so it won’t have that same cheesy goodness as shredding the cheese by hand!

Variations and Substitutions

  • Make this recipe gluten-free by swapping the macaroni pasta for gluten-free pasta!
  • You can substitute the breadcrumbs with crushed Ritz crackers for a saltier finish!
  • Play around with different seasonings to get a unique flavor profile. I use mustard powder and onion powder, but you could add paprika, garlic powder, cayenne pepper, or anything else you like.
  • Add in cooked, crumbled baconshredded chicken, or leftover homemade meatballs for extra protein and flavor!
  • Toss in some pre-cooked veggies like bell pepper, mushrooms, broccoli, peas, and onions.
  • Feel free to use your favorite type of melty cheese. Some great options are Monterey Jack, white cheddar, gruyere cheese, Colby Jack, and pepper Jack cheese!

How to store this delicious Baked Mac and Cheese:

Store leftover Baked Mac and Cheese in an airtight container in the fridge for 3-4 days. To reheat, add a splash of water or broth and pop the mac and cheese into the oven or microwave.

You can also reheat in the oven, but I find the longer time required can make the pasta too soft.

Make-ahead option:

Assemble the mac and cheese as directed (minus the breadcrumbs), but hold off on baking it. Once you’ve mixed everything, transfer it to a casserole dish. Cover it up tightly with foil and pop it in the fridge for a day or two.

When you’re ready to bake, sprinkle the breadcrumbs on top, and pop it in the oven at 350 for 15 to 20 minutes until it’s hot and bubbly!

Serving suggestions:

This Baked Mac and Cheese is perfect for the holidays! I love serving it as a side dish alongside some Crockpot Turkey Breast or Garlic Brown Sugar Dry Brine Turkey.

If you’re not serving this for the holidays, serve it as a cheesy side dish with The BEST Oven-Fried ChickenAir Fryer Burgers, or The BEST Crock Pot Pulled Pork!

More cheesy recipes you’ll love:

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Perfect Baked Mac and Cheese

5 from 1 vote
The best homemade Baked Mac and Cheese is ready in just 45 minutes! This dish features a rich, creamy cheese sauce made with cheddar cheese and topped with a crunchy Panko breadcrumb layer.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Cuisine American
Course Main Course, Side Dish
Servings 8 servings
Calories 485cal

Ingredients

  • 1 lb uncooked macaroni (about 4 cups) 454 grams
  • ¼ cup salted butter
  • 1 teaspoon salt
  • 1 teaspoon low sodium liquid chicken bouillon (optional — adds great flavor!)
  • ½ teaspoon hot sauce
  • ½ teaspoon ground mustard
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
  • ¼ cup all purpose flour
  • 4 cups whole milk
  • ¼ cup reserved pasta water
  • 4 cups shredded cheddar cheese (divided)
  • cup Panko bread crumbs
  • 2 tablespoons oil or melted butter

Instructions

  • Preheat oven to 400 degrees if baking and serving right away (you can also refrigerate and bake another day). Lightly grease a 9×13" baking dish.
  • Bring a large pot of salted water to a boil. Add macaroni and cook just until al dente — they will soften slightly in the oven so you don't want to overcook.
  • Reserve ¼ cup pasta water and drain. Place macaroni in prepared pan.
  • Meanwhile, melt butter in a large skillet over medium-high heat.
  • Add salt, chicken bouillon (if using), hot sauce, mustard, pepper, and onion powder. Cook and stir 1 minute.
  • Whisk in flour until smooth.
  • Whisk in milk and cook over medium heat, stirring often, until smooth and thickened. Stir in ¼ cup reserved pasta water and 3 cups of the shredded cheese.
  • Pour over macaroni in pan and stir to coat.
  • Top with remaining 1 cup cheese. Stir together Panko and 2 tablespoons oil and sprinkle over top.
  • Bake, uncovered, for 15 minutes or until golden and bubbly. Serve.

Notes

Ingredients and Substitutions:
  • Pasta: you can use whole grain, gluten-free, or any other shape of pasta here. Just boil to al dente, or a little less before draining.
  • Chicken bouillon: this adds a ton of flavor but is optional. Be sure to choose a low sodium option, or reduce the added salt if using.
  • Hot sauce: this does not make it spicy, but adds another layer of flavor. My kids don’t like spicy food and they all love this recipe!
  • Milk: you can use low fat milk, but the flavor will not be as rich and you run the risk of it curdling. Evaporated milk is another option. 
  • Cheese: feel free to swap with Gruyere, Mozzarella, Monterey Jack, or another good melting cheese you enjoy. 
  • Panko topping: feel free to skip the Panko if you don’t enjoy a crispy top.
Additions:
There are so many ways you can jazz up this recipe! Add in cooked, crumbled baconshredded chicken or leftover homemade meatballs. Add in leftover cooked vegetables, frozen vegetables or finely chopped spinach or broccoli before baking. 
 

Nutrition Information

Serving: 286grams | Calories: 485cal | Carbohydrates: 56g | Protein: 27g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 777mg | Potassium: 361mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 493IU | Vitamin C: 0.2mg | Calcium: 420mg | Iron: 3mg
Keywords baked mac and cheese, baked macaroni and cheese

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Susy says

    My family loved this!
    The texture was amazing! I omitted the hot sauce, primarily because I donโ€™t have any in hand but I might try next. Super easy to make. Thanks!

  2. Val says

    Is the chicken bouillon mentioned in the recipe the paste in a jar (chicken or beef) that Costco sells and generally you mix it with boiling water?

5 from 1 vote

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