When there’s any question about which comfort food you should fill your plate with, Baked Mac and Cheese is always the answer! Perfectly cooked pasta, melty cheese, and a delicious crispy topping make our version of this classic impossible to resist.
Table of Contents
- What is Baked Mac and Cheese?
- Ingredients You Need for Easy Baked Mac and Cheese
- Variations
- Troubleshooting Baked Mac and Cheese
- Can I Store Leftovers?
- Common Questions About This Homemade Easy Baked Mac and Cheese Recipe
- More Mac and Cheese Recipes
- Baked Mac and Cheese (Easy, Creamy, Crispy Topping) Recipe
What is Baked Mac and Cheese?
Our baked mac and cheese is an easy take on the traditional pasta dish made with tender noodles tossed in a rich cheese sauce and finished in the oven until hot and bubbling. The baking step creates layers of texture with ultra-creamy pasta underneath and a lightly crisp top that adds the perfect contrast.
While stovetop versions are quick and easy, baking takes things a step further by allowing the sauce to thicken and cling to every noodle. Slightly undercooked pasta finishes cooking in the oven, which helps prevent mushy noodles and keeps the final dish creamy, cheesy, and super comforting.
Ingredients You Need for Easy Baked Mac and Cheese
- Pasta – We recommend cavatappi noodles because their spiral shape grabs onto the creamy sauce. Elbow macaroni or shells are also great options and work well if that’s what you have on hand.
- Milk – Whole milk creates the richest, creamiest sauce, but 2% milk works well too. It helps loosen the cheese sauce so that it stays silky instead of thick or clumpy.
- Broth – Chicken or vegetable broth adds an extra layer of savory flavor while the pasta cooks. Using a low-sodium option lets you control the amount of salt.
- Garlic – Fresh garlic adds a subtle aromatic flavor. For the best taste, mince the cloves yourself instead of using packaged garlic.
- Herbs and Spices – Kosher salt, black pepper, smoked paprika, and ground mustard add gentle warmth and depth to the sauce.
- Shredded Cheese – White cheddar is our favorite for this recipe! Freshly shredding the cheese is key because pre-shredded varieties contain anti-caking agents that can make the sauce grainy.
- Butter – Butter adds rich flavor and helps the sauce come together. It’s also a key component to ensuring that the bread crumbs crisp up in the topping.
- Panko Bread Crumbs – These are the secret to a perfectly crispy topping.
- Parmesan – This cheese adds a nutty flavor to the panko topping.
How to Make Homemade Baked Mac and Cheese
- Prepare the pasta and the base. Pour the pasta into a baking dish and stir in part of the milk, the minced garlic, and the seasonings. Toss everything together so the noodles are evenly coated.
- Bake. Place the dish in the preheated oven and bake.
- Prepare the panko topping. Combine the butter, Parmesan, and panko and set aside.
- Add the remaining ingredients. Remove the dish from the oven, sprinkle the shredded cheddar evenly across the pasta, and add the butter before stirring it all together. Then top with bread crumbs and return it to the oven to boil briefly. Remove it when the cheese bubbles and the top is golden brown.
- Serve. Cover the dish and place it in the oven until the cheeses melt and everything becomes hot and bubbly. Serve on its own or with roasted vegetables, brisket, roasted chicken, or a salad.
Variations
- Cheeses – Swap out some or all of the cheddar for Gruyere, Gouda, mozzarella, and/or Monterey Jack with the cheddar for layers of flavor.
- Topping – Instead of panko, try using traditional bread crumbs, Italian-seasoned bread crumbs, or crushed buttery crackers.
- Spiciness – Add a pinch of cayenne pepper or diced jalapeños to introduce a gentle heat that balances the richness of the cheese.
- Bacon – Stir crispy chopped bacon into the pasta before baking for smoky flavor and a bit of crunchiness.
- Veggies – Fold in steamed broccoli, roasted cauliflower, or sautéed mushrooms to add color and nutrients.
- Gluten-Free– Use your favorite gluten-free pasta and double-check that your broth and seasonings are gluten-free as well.
- Dairy-Free– Swap out the milk and cheese for your favorite plant-based alternatives.
- Extra Creamy – Replace part of the milk with heavy cream for a richer sauce that stays silky even after baking.
Troubleshooting Baked Mac and Cheese
- Dry mac – If the pasta looks dry after baking, it may have been baked too long. Keep an eye on it in the final 5-10 minutes of cooking and remove it from the oven when it just starts to bubble.
- Mushy Pasta – Overcooking is the most common culprit when it comes to mushy noodles. Be sure to keep an eye on the dish to avoid cooking for too long.
- Sauce that’s Too Thick – Pasta continues absorbing liquid while baking. If the mixture looks stiff when you stir it, add a splash of warm milk until the sauce loosens up.
- Sauce that’s Too Thin – If the sauce looks watery after baking, return the dish to the oven uncovered for a few minutes so some of the moisture evaporates, and the sauce thickens to a rich and creamy consistency
Can I Store Leftovers?
Leftover baked mac and cheese can thicken slightly as it sits because the pasta continues to absorb the sauce. Add a splash of milk when you’re reheating to help thin it out if needed.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven, on the stovetop, or in intervals in the microwave.
We don’t typically like to freeze creamy dishes like this one because their texture can change when thawed. But if you choose to, you can freeze baked mac and cheese for 2-3 months. You can also assemble the dish up to 24-48 hours ahead of time, refrigerate it unbaked, and cook it when you’re ready to serve.
Common Questions About This Homemade Easy Baked Mac and Cheese Recipe
We love cheddar because it melts well and gives the mac its classic flavor. You can also combine cheddar with cheeses like Gouda, Gruyere, Monterey Jack, or even mozzarella to change it up, though!.
Most baked mac and cheese recipes start covered so the cheese melts smoothly. Removing the cover toward the end allows the top to crisp up and become golden brown.
Grainy sauce usually happens when it is cooked at too high a temperature or if the cheese is added too quickly without stirring. Also, be sure to use freshly shredded cheese, which melts more smoothly than the pre-shredded versions. Finally, using room temperature cheese and milk will help to prevent the sauce from breaking, too.
Short pasta shapes like cavatappi, elbow macaroni, shells, or rotini work best because their curves and ridges hold onto the creamy sauce.
More Mac and Cheese Recipes
If you’re a mac and cheese fan like we are, you know there’s always room for another cheesy pasta recipe! These favorites bring big comfort-food energy and are perfect on their own or as side dishes.
Hidden Veggie Green Mac and Cheese
Baked Mac and Cheese (Easy, Creamy, Crispy Topping)
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Ingredients
- 16 ounces cavatappi pasta or similar shape (uncooked)
- 4 cups whole milk
- 1 cup chicken OR veggie broth
- 6 cloves grated garlic
- 2 teaspoons kosher salt more or less to taste
- 1 teaspoon black pepper more or less to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground mustard
- 2 cups shredded white cheddar cheese
- 3 tablespoons butter
Panko Parmesan Topping
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375 degrees Fahrenheit. In a baking dish add pasta, milk, broth, garlic, and spices. Cover and bake for 45-50 minutes.16 ounces cavatappi pasta, 4 cups whole milk, 1 cup chicken OR veggie broth, 6 cloves grated garlic, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/2 teaspoon ground mustard
- Add cheese and butter. Stir until cheese is melted.3 tablespoons butter, 2 cups shredded white cheddar cheese
- In a separate bowl add all the ingredients for the topping. Top the macaroni and cheese. Broil for 5-10 minutes or until top is golden brown!1/2 cup panko bread crumbs, 1/2 cup grated Parmesan cheese, 2 tablespoons melted butter
Video
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Your instructions and ingredients are very confusing!!! First you mention adding cream cheese , but it isn’t listed in the ingredient list….???? How much???? When do you add it???? In some places you say the pasta is uncooked but in other places you suggest undercooking the pasta???? This recipe is very confusing!!!!! You need to clear up these instructions!!!!
So excited ! Trying tonight ☺️
DELICIOUS and EASY!! I did add more cheese than it called for because it didn’t seem cheesy enough, but maybe it was just because it hadn’t thickened up yet. Thank you for the great recipe!
What size is the dish, recipe looks amazing!
This dish is approx. 12×8!
Mine came out way too runny! What did I do wrong? It was more milk and Mac than Mac and cheese!
It will thicken as it sits!
Most importantly, this dish is phenomenal!! So delicious, amazing flavor, and beautiful texture as promised in the video. What’s even more game changing for me is the simplified preparation – everything in one dish – I’m so here for it!! As a mom of two toddlers – every minute and dish saved helps!
love, love this! So glad we can help <3
Si simple et si bon !!
I bought all the ingredients! Can’t wait to try it!
Where did you buy the awesome oval baking dish?
This one was from HomeGoods!
I followed this recipe and found my Mac and cheese to have a lot of liquid before adding the cheese. Once I added the cheese, it still did not thicken up. I added about 1/2 cup more of white cheddar before broiling it with the panko topping and let is sit when finished. I hoped that the extra cheese would help to create more of the creaminess pictured in the video but it just didn’t result in that. I’m not sure what went wrong. After letting it sit, there’s still liquid in the bottom of the pan and the noodles are not binded with creamy cheese.
Oh no! Sorry this recipe disappointed. Did you use pre shredded cheese or a block?
Sorry but this is really bad.
I threw it in the garbage.
Not enough cheese to taste cheesy and the smoked paprika takes over the dish.
So excited to try this
Let us know what you think!