Crunchy Baked Mac and Cheese

There’s something magical about homemade mac and cheese that just can’t be beat. Sure, the boxed stuff is quick and easy, but when you want real comfort food that makes everyone at the table happy, baked mac and cheese is where it’s at. I’ve been making this recipe for years, and it never fails to disappear completely.

The best part about baked mac and cheese is that you can make it ahead of time. I love putting it together in the afternoon when the kids are doing homework, then just popping it in the oven when dinner time rolls around. The creamy cheese sauce mixed with tender pasta, then baked until golden and bubbly on top? That’s dinner done right.

Want to feed a crowd? This recipe doubles easily. Need to sneak in some veggies? Throw in some broccoli or cauliflower. Honestly, this dish is so forgiving and always turns out great.

What Kind of Cheese Should I Use?

The beauty of mac and cheese is that you can mix and match different cheeses to create your perfect flavor combination. Sharp cheddar is the classic choice and gives you that tangy, rich taste we all love, while white cheddar adds a milder, creamier note. Gruyere brings a nutty, slightly sweet flavor that makes this dish feel more grown-up, but if you can’t find it or it’s too pricey, Swiss cheese works as a good substitute. Feel free to swap in other favorites like smoked gouda, fontina, or even a bit of cream cheese for extra richness – just stick to good melting cheeses and avoid pre-shredded if possible since freshly grated cheese melts much better.

Options for Substitutions

This mac and cheese recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Macaroni pasta: While elbow macaroni is classic, you can use other short pasta shapes like shells, cavatappi, or penne. Just stick with something that has curves or ridges to hold onto that creamy cheese sauce.
• Half and Half: Don’t have half and half? You can use all whole milk (so 4 cups total) or substitute with heavy cream, though you might want to thin it with a splash of regular milk if using cream.
• Gruyere cheese: Gruyere can be pricey, so feel free to swap it with Swiss cheese, fontina, or even more sharp cheddar. The key is keeping about 6 cups of cheese total for that creamy texture.
• White Cheddar: If you only have yellow cheddar on hand, just use 4 cups of sharp cheddar total. The flavor will be just as good.
• Panko breadcrumbs: Regular breadcrumbs work fine here, or you can make your own by crushing up some crackers or even crushed cornflakes for extra crunch.
• Dried mustard: No dried mustard? You can use 1 teaspoon of Dijon mustard instead, or just leave it out – it adds flavor but isn’t essential.

Watch Out for These Mistakes While Baking

The biggest mistake people make with baked mac and cheese is overcooking the pasta initially – since it continues cooking in the oven, you want to undercook it by about 2 minutes so it doesn’t turn mushy in the final dish.

Another common error is adding the cheese to a roux that’s too hot, which can cause the cheese to seize up and create a grainy texture instead of smooth and creamy – let your milk mixture cool slightly before whisking in those beautiful cheeses.

Don’t skip the step of gradually adding the milk to your flour and butter mixture while whisking constantly, as this prevents lumps from forming in your cheese sauce.

Finally, resist the urge to crank up the oven temperature to speed things along, as baking at too high heat will cause the top to brown too quickly while leaving the center cold and the edges dried out.

What to Serve With Baked Mac and Cheese?

Since baked mac and cheese is already pretty rich and filling, I like to balance it out with something fresh and crisp like a simple green salad or some roasted vegetables. A side of steamed broccoli or green beans works great too, and honestly, the kids usually don’t mind eating their veggies when there’s mac and cheese on the plate! If you’re going all-out comfort food style, some barbecue pulled pork or grilled chicken makes this into a serious hearty meal. For family gatherings, I often serve it alongside coleslaw and cornbread, which gives you that perfect mix of creamy, crunchy, and tangy flavors that everyone loves.

Storage Instructions

Refrigerate: Leftover baked mac and cheese keeps really well in the fridge for up to 4 days when covered tightly with foil or plastic wrap. I actually think it tastes even better the next day because all those cheesy flavors have time to meld together. Just make sure to let it cool completely before covering to avoid condensation.

Freeze: This mac and cheese freezes like a dream! You can freeze the whole casserole or portion it out into individual servings for easy weeknight dinners. Wrap it well in plastic wrap and foil, and it’ll stay good for up to 3 months. I love having single portions ready to go when I need comfort food fast.

Reheat: To bring back that creamy goodness, reheat in the oven at 350°F covered with foil until warmed through, about 20-30 minutes depending on the size. For individual portions, the microwave works great too – just add a splash of milk and heat in 30-second intervals, stirring between each one to keep it creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4400-5000
• Protein: 150-180 g
• Fat: 230-270 g
• Carbohydrates: 390-440 g

Ingredients

For the pasta and cheese sauce:

• 1 lb dry macaroni noodles
• 8 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 cups half & half
• 1/2 tsp ground black pepper
• 1 pinch nutmeg
• 1 tsp garlic powder
• 1/2 tsp dry mustard
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded white cheddar cheese
• 2 cups shredded gruyere cheese

For the crunchy topping:

• 1/2 cup panko breadcrumbs
• 3 tbsp melted butter
• 1/4 tsp seasoned salt

Step 1: Prep Oven, Dish, and Topping

• 1/2 cup panko breadcrumbs
• 3 tbsp melted butter
• 1/4 tsp seasoned salt

Preheat the oven to 350°F (175°C).

Grease a 9×13-inch (3 Qt) baking dish with cooking spray or melted butter and set it aside.

In a small bowl, combine the panko breadcrumbs, melted butter, and seasoned salt to make the crunchy topping.

Mix well and set aside for later.

Step 2: Cook the Macaroni Noodles

• 1 lb dry macaroni noodles

Bring a large pot of salted water to a boil.

Add the dry macaroni noodles and cook according to package instructions until almost al dente (about 2 minutes less than the time listed on the package).

Drain the pasta, then transfer it to a large bowl.

Drizzle with a bit of olive oil or butter and toss gently to prevent sticking.

I find a small amount goes a long way in keeping the noodles separated until you add the cheese sauce.

Step 3: Make the Cheese Sauce

• 8 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 cups half & half
• 1/2 tsp ground black pepper
• 1 pinch nutmeg
• 1 tsp garlic powder
• 1/2 tsp dry mustard

In a large saucepan over medium-high heat, melt the unsalted butter (be careful not to let it brown).

Sprinkle in the flour and whisk to form a roux, cooking and stirring for about 1 minute.

Gradually whisk in the whole milk in a thin, steady stream, then add the half & half, whisking constantly until combined and smooth.

Whisk in the ground black pepper, pinch of nutmeg, garlic powder, and dry mustard.

Continue to cook and stir until the sauce comes to a simmer and thickens, about 6–8 minutes.

You’ll know it’s ready when the sauce coats the back of a spoon and you can draw a line through it with your finger.

Step 4: Melt in the Cheeses

• 3 cups shredded sharp cheddar cheese
• 1 cup shredded white cheddar cheese
• 2 cups shredded Gruyere cheese

Reduce the heat to low.

Working in increments, add the shredded sharp cheddar cheese to the hot sauce, stirring until each addition is fully melted and combined.

Next, add the white cheddar cheese gradually, stirring into the mixture until melted, saving a portion for topping the pasta later.

Then, add the Gruyere cheese and stir until the sauce becomes smooth and creamy.

Remove the sauce from the heat.

I like to add the cheese little by little to keep the sauce extra smooth and prevent clumps.

Step 5: Combine Pasta and Cheese Sauce

• cooked macaroni noodles (from Step 2)
• cheese sauce (from Step 4)

Pour the finished cheese sauce from Step 4 over the cooked macaroni noodles from Step 2.

Mix until all the pasta is evenly coated.

Stir in any reserved white cheddar cheese and mix well.

Taste and adjust seasoning with salt and pepper if desired.

Step 6: Bake the Macaroni and Cheese

• cheesy macaroni (from Step 5)
• panko topping (from Step 1)

Transfer the cheesy pasta mixture into the prepared baking dish.

Smooth the surface into an even layer.

Sprinkle the panko breadcrumb topping from Step 1 evenly over the pasta.

Bake at 350°F (175°C) for 20 minutes, or until bubbling and set.

If the top needs extra browning, place it under the broiler for 2-3 minutes, watching carefully to prevent burning.

I always keep a close eye during broiling—the difference between golden and burnt is only a minute!

Step 7: Cool and Serve

Remove the mac and cheese from the oven and let it rest for 10 minutes before serving.

This rest time helps the sauce thicken and makes the dish easier to serve.

Crunchy Baked Mac and Cheese

Delicious Crunchy Baked Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 4700 kcal

Ingredients

  

For the pasta and cheese sauce:

• 1 lb dry macaroni noodles
• 8 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 2 cups whole milk
• 2 cups half & half
• 1/2 tsp ground black pepper
• 1 pinch nutmeg
• 1 tsp garlic powder
• 1/2 tsp dry mustard
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded white cheddar cheese
• 2 cups shredded Gruyere cheese

For the crunchy topping:

• 1/2 cup panko breadcrumbs
• 3 tbsp melted butter
• 1/4 tsp seasoned salt

Instructions

 

• Preheat the oven to 350°F (175°C). Grease a 9x13-inch (3 Qt) baking dish with cooking spray or melted butter and set it aside. In a small bowl, combine the panko breadcrumbs, melted butter, and seasoned salt to make the crunchy topping. Mix well and set aside for later.
• Bring a large pot of salted water to a boil. Add the dry macaroni noodles and cook according to package instructions until almost al dente (about 2 minutes less than the time listed on the package). Drain the pasta, then transfer it to a large bowl. Drizzle with a bit of olive oil or butter and toss gently to prevent sticking. I find a small amount goes a long way in keeping the noodles separated until you add the cheese sauce.
• In a large saucepan over medium-high heat, melt the unsalted butter (be careful not to let it brown). Sprinkle in the flour and whisk to form a roux, cooking and stirring for about 1 minute. Gradually whisk in the whole milk in a thin, steady stream, then add the half & half, whisking constantly until combined and smooth. Whisk in the ground black pepper, pinch of nutmeg, garlic powder, and dry mustard. Continue to cook and stir until the sauce comes to a simmer and thickens, about 6–8 minutes. You'll know it's ready when the sauce coats the back of a spoon and you can draw a line through it with your finger.
• Reduce the heat to low. Working in increments, add the shredded sharp cheddar cheese to the hot sauce, stirring until each addition is fully melted and combined. Next, add the white cheddar cheese gradually, stirring into the mixture until melted, saving a portion for topping the pasta later. Then, add the Gruyere cheese and stir until the sauce becomes smooth and creamy. Remove the sauce from the heat. I like to add the cheese little by little to keep the sauce extra smooth and prevent clumps.
• Pour the finished cheese sauce from Step 4 over the cooked macaroni noodles from Step 2. Mix until all the pasta is evenly coated. Stir in any reserved white cheddar cheese and mix well. Taste and adjust seasoning with salt and pepper if desired.
• Transfer the cheesy pasta mixture into the prepared baking dish. Smooth the surface into an even layer. Sprinkle the panko breadcrumb topping from Step 1 evenly over the pasta. Bake at 350°F (175°C) for 20 minutes, or until bubbling and set. If the top needs extra browning, place it under the broiler for 2-3 minutes, watching carefully to prevent burning. I always keep a close eye during broiling—the difference between golden and burnt is only a minute!
• Remove the mac and cheese from the oven and let it rest for 10 minutes before serving. This rest time helps the sauce thicken and makes the dish easier to serve.