Easy Baked Mac and Cheese Recipe

This article shares a foolproof, restaurant-style baked mac and cheese recipe that skips the roux, uses a stovetop cheese sauce, and finishes under the broiler for a golden crust. It explains why this method prevents the sauce from splitting, how the pasta finishes cooking in the sauce instead of plain water, and how to store and reheat leftovers so they taste fresh.

Why this baked mac and cheese recipe stands out

Most baked mac and cheese recipes call for a roux-based cheese sauce that can turn grainy or split in the oven. This one skips the roux entirely, so the sauce stays silky smooth and clings to every noodle. The trick is a quick stovetop cheese sauce that’s poured over par-cooked pasta, then finished under the broiler so the top gets golden while the inside stays creamy. You get the crunchy lid and the creamy center without the risk of a broken sauce.

Another difference: no pre-cooking the pasta in plain water. Instead, the noodles finish in the sauce itself, so they soak up flavour instead of getting bland. That means every bite tastes like cheese, not just the sauce you spoon over plain pasta. The result is a deeper, richer flavour that tastes like you spent hours making it, even though the whole thing is table-ready in under 30 minutes.

Finally, the topping is not just a sprinkle of breadcrumbs. A mix of sharp cheddar and parmesan with a touch of garlic powder and a pinch of cayenne creates a crust that crackles and adds a punch of umami. The contrast between the creamy inside and the crunchy top is what makes this baked mac and cheese feel like a restaurant-quality dish even though it’s basically just pasta, cheese and milk.

Ingredients for the best baked mac and cheese

Here's what you'll need to make the best baked mac and cheese. The list is short because the magic is in the technique, not a long shopping list.

Essential Ingredients

• 1/2 pound elbow macaroni or cavatappi
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar, shredded
• 1/2 cup parmesan, grated
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Pinch of nutmeg

Optional Add-ins

• 1/2 cup panko breadcrumbs
• 1/4 cup butter, melted
• 1/4 cup parmesan, grated
• Pinch of cayenne pepper

That's it. The key is using block cheese you shred yourself and whole milk, not the pre-shredded stuff or skim milk. The rest is just pantry staples. You can make this with what's in your kitchen right now.

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

Here's the foolproof way to make baked mac and cheese from scratch. The key is to cook the pasta in the sauce so it absorbs the flavour instead of just boiling in plain water. This is how you get that restaurant-quality taste at home.

Step 1: Start the pasta water and preheat the oven

Put a pot of water on to boil for the pasta. Preheat your oven to 375°F. You want the oven hot so the top gets golden and crunchy while the inside stays creamy.

Step 2: Make the cheese sauce

In a saucepan, melt 2 tbsp butter. Whisk in an equal amount of flour to make a roux. Slowly whisk in milk and cream. Once the sauce thickens, add the shredded cheese a handful at a time until it's melted and smooth. Season with salt, pepper, and a pinch of nutmeg.

Step 3: Cook the pasta in the sauce

When the water boils, salt it well and add the pasta. Cook until just al dente. Drain and add the pasta to the cheese sauce. This way the noodles absorb the flavour instead of just being plain starch.

Step 4: Assemble and bake

Pour the pasta and sauce into a buttered baking dish. Top with more cheese and the breadcrumb mixture. Bake 15-20 minutes until the top is golden and bubbly. Let stand 5 minutes to set before serving.

That's it. The whole thing takes about 30 minutes, and you only need one pot and one baking dish to wash. The sauce is so rich and creamy because the starch from the pasta thickens it, and the cheese is melted right into the pasta instead of being a separate sauce that can break in the oven.

Pro tips for the creamiest, cheesiest results

These are the secrets to getting that restaurant-quality texture at home. The key is to use block cheese you shred yourself and whole milk, not the pre-shredded stuff or skim milk. The anti-caking agents in pre-shredded cheese stop it melting smoothly, and low-fat milk makes the sauce thin and watery.

Pro tip 1: Use block cheese and shred it yourself

Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly. Buy a block and shred it yourself for the creamiest sauce.

Pro tip 2: Use whole milk, not skim

Whole milk makes the sauce thick and rich. Skim milk will make it watery and the cheese won't bind properly.

Pro tip 3: Don't overcook the pasta

Stop the pasta a minute before al dente. It will finish cooking in the sauce in the oven so it doesn't get mushy.

Pro tip 4: Save some cheese to mix in right before baking

Reserve a handful of cheese to stir in right before it goes in the oven. This makes it extra creamy and prevents the sauce from breaking under the heat.

Pro tip 5: Add a little mustard or hot sauce

Just a dash of Dijon or a few drops of hot sauce enhances the cheese flavour without making it taste like mustard or hot sauce. It just makes it taste more cheesy.

These are the secrets to getting that restaurant-quality texture at home. The key is to use block cheese you shred yourself and whole milk, not the pre-shredded stuff or skim milk. The anti-caking agents in pre-shredded cheese stop it melting smoothly, and low-fat milk makes the sauce thin and watery.

How to store and reheat leftover baked mac and cheese

Leftover baked mac and cheese can be stored in the fridge for up to 3 days or frozen for up to 3 months. The key is to add a splash of milk before reheating to restore the creamy texture. Here's how to do it right.

Storing leftovers

• Let the mac and cheese cool to room temperature before storing to prevent condensation that can make the topping soggy.
• Use an airtight container to keep it from drying out or absorbing fridge odours.
• If freezing, portion into freezer-safe bags and squeeze out the air to prevent freezer burn.

Reheating instructions

• Preheat oven to 350°F. Add a splash of milk and cover with foil to keep it moist.
• Microwave: add milk, cover loosely, heat 30 seconds at a time, stirring in between, until hot.
• Stovetop: add milk and heat on low, stirring until creamy again.

These steps will keep your baked mac and cheese tasting just-made fresh. The key is the splash of milk to restore the creaminess and gentle reheating to prevent the sauce from breaking.