Easy Baked Mac and Cheese Recipe

This article delivers a fool-proof, restaurant-quality baked mac and cheese recipe that balances a silky cheese sauce with a crunchy topping. It explains why this version stands out, lists the exact ingredients and step-by-step instructions, and offers pro tips for the smoothest sauce and crispiest topping. It also covers storage and reheating advice to keep leftovers tasting fresh.

Why this is the best baked mac and cheese recipe

After testing dozens of variations, I’ve found that the key to the best baked mac and cheese is a combination of a silky smooth cheese sauce and a crunchy, golden topping. This recipe nails both. The sauce is made with a simple roux, whole milk, and a blend of sharp cheddar and Gruyère for the best flavor and melt. The topping is a mix of panko, Parmesan, and a touch of garlic powder for extra crunch. The pasta is cooked until just al dente so it doesn’t get mushy in the oven. Everything is baked until the top is golden and the sauce is bubbling around the edges. The result is a rich, creamy, and perfectly cheesy baked mac and cheese that’s ready in about 30 minutes.

Ingredients for the creamiest baked mac and cheese

Here's what you'll need to make the creamiest baked mac and cheese. The key is using a blend of cheeses for the smoothest sauce and topping it with a crunchy, cheesy crust.

Cheese sauce ingredients

• 3 cups whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp smoked paprika
• 1/4 tsp Worcestershire sauce
• 1/4 tsp hot sauce
• 1/4 tsp Dijon mustard
• 1/4 tsp freshly ground black pepper
• 1/4 tsp salt
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly ground black pepper
• 1/4 tsp freshly

Step-by-step: how to make baked mac and cheese from scratch

Here's how to make the creamiest baked mac and cheese from scratch. The key is to make a roux-based cheese sauce that won't break in the oven and to cook the pasta just right so it doesn't get mushy under the crunchy topping.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. The pasta will finish cooking in the oven, so you want it to be just underdone. Drain and set aside.

Step 2: Make the cheese sauce

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Slowly whisk in milk until smooth. Add the cheese and stir until melted and smooth. Season with salt, pepper, and a pinch of nutmeg.

Step 3: Combine and bake

Preheat the oven to 375°F. In a baking dish, combine the pasta and cheese sauce. Top with more cheese and breadcrumbs. Bake for 20-25 minutes until the top is golden and the sauce is bubbling around the edges.

Step 4: Serve and enjoy

Let it rest for 5 minutes to set. Serve hot and enjoy the creamiest, cheesiest baked mac and cheese you've ever tasted.

Pro tips for the perfect cheese sauce and crunchy topping

Here are the secrets to the perfect cheese sauce and crunchy topping for your baked mac and cheese. The key is to use a blend of cheeses for the smoothest melt and flavor, and to make a crunchy topping that adds texture without burning.

Cheese sauce pro tips

• Use a blend of cheeses like sharp cheddar and Gruyère for the smoothest melt and flavor.
• Grate the cheese yourself to avoid anti-caking agents that prevent smooth melting.
• Add the cheese off the heat to prevent it from seizing up and becoming grainy.
• Season with dry mustard, a pinch of nutmeg, and a dash of hot sauce to amp up the flavor.

Crunchy topping tips

• Toss panko with olive oil, garlic, and a little grated Parmesan for extra crunch and flavor.
• Spread in a thin, even layer to avoid burning and promote even browning.
• Watch carefully—panko can go from golden to burnt in under a minute.

These tips will ensure your baked mac and cheese has a rich, velvety cheese sauce and a perfectly crunchy topping every single time.

How to store and reheat leftover baked mac and cheese

Here's how to store and reheat your baked mac and cheese so it tastes just as creamy and cheesy as when it was first baked. The key is to keep the sauce from breaking and the pasta from getting mushy.

Storing leftover baked mac and cheese

• Let it cool to room temperature before storing to prevent condensation that can make the topping soggy.
• Store in an airtight container to keep it from drying out in the fridge.
• It will keep in the fridge for up to 3-4 days. Do not freeze, as the sauce can separate and the pasta can get mushy when thawed.

Reheating instructions

• Oven: Preheat to 350°F. Add a splash of milk to restore creaminess. Cover with foil to prevent drying out. Heat for 10-15 minutes until heated through.
• Microwave: Add a splash of milk, cover loosely, and heat in 30-second bursts, stirring in between, until hot and creamy again.
• Stovetop: Add a splash of milk and reheat gently over low heat, stirring constantly until hot and creamy.

These tips will keep your leftover baked mac and cheese tasting fresh and creamy, just like it was freshly baked.