There’s nothing quite like the creamy, indulgent comfort of Baked Mac and Cheese, a dish that’s as satisfying as it is simple to make. In just 30 minutes, you’ll have a golden, bubbling masterpiece with a crispy top layer giving way to a velvety, cheesy interior.
The blend of sharp cheddar and rich cream creates a flavor that’s both nostalgic and irresistible, while the tender pasta soaks up every bit of that luscious sauce. Perfect for family dinners or cozy nights in, this dish is a guaranteed crowd-pleaser that brings warmth to any table.
Each bite offers a delightful contrast of textures, from the crunchy breadcrumb topping to the smooth, gooey cheese beneath. Packed with 20g of protein and a hearty dose of calcium, it’s comfort food that feels a little indulgent yet nourishing. Whether you’re serving it as a main dish or a side, this Baked Mac and Cheese is a timeless classic that’s sure to leave everyone reaching for seconds. Quick, easy, and utterly delicious—it’s the ultimate recipe for happiness.
Ingredients for Baked Mac and Cheese
- 12 oz (340 g) dry macaroni noodles (cook 1 minute less than package instructions for best results)
- 4 Tablespoons (55 g) butter
- ¼ cup (31 g) all-purpose flour
- 3 cups (710 ml) whole milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 2 cups (226 g) shredded sharp cheddar cheese (substitute with your favorite cheese if desired)
- 1 ½ cups (170 g) shredded mozzarella cheese
- 2 Tablespoons butter (for panko topping)
- 1 Tablespoon olive oil (for panko topping)
- 1 cup (60 g) seasoned panko crumbs
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Cook pasta: Boil macaroni noodles according to package instructions, cooking 1 minute less than indicated. Drain, drizzle with a bit of olive oil, and toss to prevent sticking.
- Make the sauce: In a 10″ cast iron pan, melt 4 Tablespoons butter over medium heat. Add ¼ cup flour and whisk until smooth and lump-free.
- Combine milk and spices: Add 3 cups milk, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon ground mustard. Stir well and bring to a boil, stirring frequently until thickened.
- Add cheese: Reduce heat to low and stir in 2 cups cheddar cheese and 1 ½ cups mozzarella cheese until melted and smooth.
- Combine pasta and sauce: Add cooked noodles to the sauce and stir until well coated. Set aside.
- Prepare panko topping: In a small saucepan, melt 2 Tablespoons butter with 1 Tablespoon olive oil over medium heat. Add 1 cup panko crumbs and stir until lightly toasted and golden brown.
- Assemble and bake: Sprinkle toasted panko evenly over the mac and cheese. Bake uncovered at 350°F (175°C) for 15 minutes.
- Serve: Garnish with parsley if desired and enjoy!
Perfect Pairings: Serving Suggestions
This baked mac and cheese is a star on its own, but it pairs wonderfully with a fresh green salad or steamed broccoli for a balanced meal. For a heartier option, serve it alongside roasted chicken or grilled sausages. Don’t forget a slice of crusty bread to soak up every last bit of cheesy goodness!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in an oven-safe dish, add a splash of milk to keep it creamy, and bake at 350°F (175°C) for 10-15 minutes. For a quick fix, microwave in 30-second intervals, stirring in between, until heated through.
Mix It Up: Recipe Variations
Feel free to get creative! Swap out the cheddar for Gouda or Monterey Jack, or add a smoky twist with smoked paprika. For a protein boost, mix in cooked bacon, diced ham, or shredded chicken. Vegetarian? Stir in sautéed spinach or roasted veggies for extra flavor and nutrients.
Time-Saving Hacks for Busy Cooks
To save time, prep your cheese and spices ahead of time. You can also cook the pasta a day in advance—just toss it with a bit of olive oil and store it in the fridge. When ready to bake, simply reheat the pasta in warm water for a minute before adding it to the sauce.
Cast Iron Magic: Equipment Guidance
Using a cast iron skillet not only makes this recipe a one-pan wonder but also gives the mac and cheese a deliciously crispy edge. If you don’t have one, no worries! A 9×13-inch baking dish works just as well. Just be sure to grease it lightly before adding the mac and cheese.
Baked Mac and Cheese
Ingredients
- 12 oz dry macaroni noodles see note
- 4 Tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 2 cups shredded sharp cheddar cheese ¹
- 1 1/2 cup shredded mozzarella cheese
Panko Topping
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1 cup seasoned panko crumbs
Instructions
- Preheat oven to 350F (175C)
- Begin cooking your pasta according to package instructions. Do not over-cook, in fact, for best results cook one minute less than indicated time. Once finished, drain, drizzle with a tiny bit of olive oil and toss to coat so the noodles don’t stick together while sitting.
- Meanwhile, melt butter in a 10″ cast iron pan² over medium heat. Once it has melted, add flour and whisk until smooth and no lumps remain..
- Add milk and spices (salt, pepper, garlic powder, onion powder, and ground mustard), stir well and bring to a boil. You may notice that the milk and butter will separate — continue to heat, stirring frequently, until the milk is heated and they combine
- Once mixture comes to a boil, reduce heat, bring to a simmer, and stir frequently until mixture is thickened.
- Reduce heat to low and add cheddar and mozzarella cheese. Stir until cheeses are melted and mixture is smooth.
- Add cooked, drained pasta noodles and stir until well coated by the sauce.
- Set aside while you prepare your Panko topping.
- Combine butter and olive oil in a small saucepan over medium heat. Heat, stirring occasionally, until melted.
- Add panko and stir well until the butter and oil has been mostly absorbed. Continue to stir until panko is lightly toasted and turns a light-medium brown color
- Sprinkle toasted panko evenly over mac and cheese.
- Transfer to oven and bake uncovered on 350F (175C) for 15 minutes.
- Garnish with parsley, if desired, and serve.