Best Baked Mac and Cheese Recipe

This article presents a foolproof, one-pan baked mac and cheese recipe that avoids the common pitfalls of grainy sauce or dried-out pasta. The key is a 3-cheese sauce that stays smooth, a panko-parmesan crust for crunch, and a quick bake that locks in moisture without curdling the cheese. The recipe serves 4-6 people in under 30 minutes, uses everyday ingredients, and includes pro tips for storage and reheating to keep leftovers creamy.

Why this baked mac and cheese recipe stands out

Most baked mac and cheese recipes promise creaminess but end up grainy or dry. This one keeps the sauce silky smooth by combining a quick stovetop cheese sauce with a short, high-heat bake that locks in moisture without curdling the cheese. The result is a crusty top layer and a creamy core in under 30 minutes.

Key differences that make this the best baked mac and cheese recipe:

• Uses a 3-cheese blend for depth of flavor and meltability
• Stovetop sauce + oven finish prevents curdling or graininess
• Crunchy panko-parmesan topping adds texture contrast without drying out the pasta
• One-pan method means less cleanup and no pre-boiling pasta in a separate pot

Perfect for busy weeknights or when you want comfort food without the fuss. Serve straight from the oven in the same skillet you cooked it in for maximum ease.

Ingredients for the best baked mac and cheese

Here's what you'll need to make the best baked mac and cheese. The key is using a blend of cheeses for the smoothest sauce and a crunchy topping that doesn't dry out the pasta.

Cheese sauce

• 2 cups sharp cheddar, shredded (don't use pre-shredded)
• 1/2 cup Gruyère, shredded
• 1/2 cup Parmesan, grated
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp nutmeg

Pasta and topping

• 1 pound elbow macaroni or cavatappi
• 1/2 cup panko breadcrumbs
• 2 tbsp butter, melted
• 1/2 cup Parmesan, grated
• 1/2 cup sharp cheddar, shredded

All ingredients serve 4-6 people and take under 30 minutes to prep and cook. The blend of cheeses and the panko topping are what make this the best baked mac and cheese recipe in terms of both flavor and texture.

Step-by-step instructions for perfect baked mac and cheese

Follow these exact steps for the creamiest baked mac and cheese. The key is to undercook the pasta slightly, make the sauce while the pasta drains, then combine and bake just long enough to melt the cheeses without curdling the sauce.

Step 1: Cook the pasta

Bring a large pot of salted water to a boil. Add 1 pound of elbow macaroni or cavatappi and cook 2 minutes less than package directions. Drain and set aside.

Step 2: Make the 3-cheese sauce

Melt 2 tbsp butter in a saucepan. Whisk in 2 tbsp flour and cook 1 minute. Slowly whisk in 2 cups milk until smooth. Add 1/2 cup sharp cheddar, 1/2 cup Gruyère, and 1/2 cup Parmesan. Stir until melted. Season with 1 tsp Dijon, 1/2 tsp garlic powder, 1/2 tsp paprika, and a pinch of cayenne and nutmeg.

Step 3: Combine and bake

Preheat oven to 375°F. Toss the pasta with the sauce. Pour into a buttered 9x13 baking dish. Top with panko mixed with extra Parmesan. Bake 15-20 minutes until golden and bubbly. Rest 5 minutes before serving.

Total time: 30 minutes. Serves 6. The sauce can be made while the pasta cooks, so everything finishes at the same time.

Pro tips for the creamiest, cheesiest results

These pro tips will ensure your baked mac and cheese turns out restaurant-quality every time. The key is preventing the sauce from breaking or the pasta from overcooking.

Preventing grainy sauce

• Remove the sauce from heat before adding cheese to stop it seizing up
• Whisk in the cheese a handful at a time until melted before adding more
• Keep the sauce warm but don't let it boil once the cheese is in or it will get stringy

Preventing mushy pasta

• Undercook the pasta by 2 minutes because it finishes in the oven
• Drain but don't rinse so the starch helps the sauce stick
• Don't leave the pasta sitting around once it's drained or it will clump

Make-ahead and storage

• Assemble up to this point, cover and refrigerate up to 2 days before baking
• Leftovers keep 3 days in the fridge or 3 months frozen
• Reheat with a splash of milk in the oven or microwave to keep it creamy

These tips will keep your baked mac and cheese creamy and cheesy every time. The sauce won't break or get grainy and the pasta won't get mushy or clump together.

How to store and reheat your baked mac and cheese

Proper storage and reheating keeps your baked mac and cheese creamy and prevents the sauce from breaking or the pasta getting mushy. Follow these steps to keep it tasting fresh.

Storing leftover baked mac and cheese

• Cool completely before refrigerating to prevent condensation making the topping soggy
• Store in an airtight container with a paper towel to absorb excess moisture
• Can be frozen for up to 3 months if you portion it out first

Reheating without drying out the sauce

• Oven: 350°F for 10-15 minutes with a splash of milk to keep it creamy
• Microwave: 30-60 seconds with a splash of milk and covered to keep moisture in
• Stovetop: Add a splash of milk and reheat gently over low heat, stirring constantly

These steps will keep your baked mac and cheese tasting fresh and creamy. The key is adding moisture back in and not overheating the cheese sauce so it doesn't break or get grainy.