Dinner

Classic Baked Mac and Cheese Recipe

ByGabriel Langdon December 13, 2025December 13, 2025

Introduction

Classic baked mac and cheese is a comforting dish that combines creamy, cheesy sauce with tender elbow macaroni and a crispy golden topping. This recipe uses a blend of cheddar and Gruyère cheeses for rich flavor and a velvety texture that’s perfect for any occasion.

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 macaroni in boiling salted water until just al dente, then drain and set aside.
Step 2: In a saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
Step 3: Slowly pour in the milk and heavy cream, whisking continuously until the mixture thickens and is smooth.
Step 4: Stir in the Dijon mustard, garlic powder, salt, and pepper. Add the shredded cheddar and Gruyère cheeses and stir until completely melted and combined.
Step 5: Mix the cooked macaroni with the cheese sauce until fully coated, then transfer to a greased baking dish.
Step 6: Combine the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the top of the macaroni and cheese.
Step 7: Bake in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown. For extra crunch, broil for 1 to 2 minutes—watch carefully to avoid burning.

Tips & Variations

Use sharp cheddar for a more intense cheese flavor, or substitute Gruyère with mozzarella for a milder taste.
Adding a pinch of smoked paprika or cayenne pepper can give the dish a subtle kick.
For a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
Mix in cooked bacon or sautéed mushrooms before baking for additional texture and flavor.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 350°F (175°C) until heated through, or microwave in short bursts to maintain creaminess. Avoid overheating to prevent the sauce from separating.

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 prepare the mac and cheese ahead of time?

Yes, you can assemble the dish up to a day in advance, cover it, and refrigerate. Bake just before serving, adding a few extra minutes to the cooking time if baking directly from cold.

What if I don’t have Gruyère cheese?

You can substitute Gruyère with other melty cheeses like mozzarella, fontina, or Monterey Jack. Each will alter the flavor slightly but still provide a creamy texture.