This Mac and Cheese is the ultimate comfort food, crafted from scratch with a luxuriously creamy cheese sauce and a crispy, buttery panko topping. It’s ready in about an hour, transforms weeknight dinners into something special, and is always a hit at potlucks and family gatherings.

I have always believed that a truly great Mac and Cheese is a culinary ritual, a dish that transforms simple ingredients into a symphony of comfort. My version, perfected over countless family suppers and casual dinners with friends, is a tribute to that belief. The aroma of sharp cheddar and nutmeg mingling as the sauce thickens is a scent I associate with home, a perfect pairing for a cozy evening or a hearty side to my favorite Chicken Parmesan. It’s the kind of Homemade Mac and Cheese that turns an ordinary meal into a memorable occasion, much like serving it alongside a warm loaf of Cheesy Garlic Bliss Bread.

Why You’ll Love This Mac and Cheese

Irresistibly Creamy Texture: The smooth roux-based sauce ensures every bite is luxuriously creamy, not grainy.
Perfectly Balanced Flavor: A blend of sharp cheddar and Monterey Jack creates a rich, complex cheesiness.
Crowd-Pleasing Simplicity: It’s a straightforward recipe that delivers impressive results every single time.
Make-Ahead Convenience: You can assemble the entire dish ahead of time and bake it when you’re ready.

What You’ll Need for Classic Mac and Cheese

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Pasta and Sauce

Elbow Macaroni: The classic shape that holds the creamy sauce perfectly in every nook.
Unsalted Butter and All-Purpose Flour: The base for a smooth, lump-free roux that thickens the sauce.
Warmed Whole Milk: Using warm milk helps it incorporate seamlessly into the roux for a velvety texture.
Sharp Cheddar and Monterey Jack Cheeses: Freshly shred these yourself for the best melt and flavor.

For Seasoning and Topping

Dry Mustard and Nutmeg: These warm spices deepen the cheesy flavor beautifully.
Panko Breadcrumbs: They create a wonderfully light and crispy topping that doesn’t get soggy.

Baked Mac and Cheese

Create the ultimate homemade baked mac and cheese with this classic recipe featuring sharp cheddar, Monterey Jack, and a crispy panko topping. Perfect comfort food!

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dinner, Side Dish

Cuisine American

Servings 8 servings

Calories 680 kcal

Equipment

large pot
measuring cups
measuring spoons
knife
cutting board
saucepan or Dutch oven
whisk
oven
9×13-inch baking dish
small bowl
spatula

Ingredients

1 pound elbow macaroni
1/2 cup unsalted butter divided
1/2 cup all-purpose flour
4 cups whole milk warmed
12 ounces sharp cheddar cheese freshly shredded
8 ounces Monterey Jack cheese freshly shredded
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard powder
1/4 tsp freshly grated nutmeg
1 cup Panko breadcrumbs

Instructions

Preheat your oven to 375 degrees Fahrenheit. Bring a large pot of lightly salted water to a rolling boil over high heat. Add the 1 pound of elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. The pasta should still have a slight bite. Drain the pasta well and set it aside; do not rinse.
While the pasta cooks, begin preparing the cheese sauce. In a large, heavy-bottomed saucepan or Dutch oven, melt the 1/2 cup of unsalted butter over medium heat. Once the butter is fully melted, whisk in the 1/2 cup of all-purpose flour. Continue to whisk constantly for 1-2 minutes to create a smooth, pale golden roux.
Gradually whisk in the 4 cups of warmed whole milk, adding a little at a time to ensure no lumps form. Continue whisking gently over medium heat, bringing the sauce to a gentle simmer. Cook for 5-7 minutes, stirring frequently, until the sauce has thickened enough to smoothly coat the back of a spoon.
Remove the saucepan from the heat. Stir in the 1 teaspoon of salt, 1/2 teaspoon of freshly ground black pepper, 1/2 teaspoon of dry mustard powder, and 1/4 teaspoon of freshly grated nutmeg. Add the 12 ounces of freshly shredded sharp cheddar cheese and 8 ounces of freshly shredded Monterey Jack cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
Add the cooked and drained elbow macaroni to the cheese sauce. Stir gently with a large spoon or spatula until all the pasta is evenly coated with the rich, creamy sauce.
Pour the mac and cheese mixture into a 9×13-inch baking dish. In a small bowl, combine the 1 cup of Panko breadcrumbs with the 2 tablespoons of melted unsalted butter. Sprinkle this breadcrumb topping evenly over the mac and cheese.
Bake for 20-25 minutes, or until the topping is golden brown and the mac and cheese is bubbly around the edges.
Let the mac and cheese rest for 5-10 minutes before serving. This allows the sauce to set slightly, preventing it from being too runny and ensuring optimal texture.

Notes

Let the baked mac and cheese rest for 5-10 minutes before serving to allow the sauce to set.

Keyword comfort food, mac and cheese, pasta

Creative Mac and Cheese Variations

Add Some Protein: Stir in cooked, crumbled bacon or diced ham for a heartier main dish.
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
Vegetable Boost: Fold in steamed broccoli florets or sautéed mushrooms for extra color and nutrition.

My Pro Tips for Perfect Mac and Cheese

Shred Your Own Cheese: Pre-shredded bags contain anti-caking agents that can make your sauce grainy.
Don’t Rinse the Pasta: The residual starch helps the creamy sauce cling to the macaroni.
Warm the Milk: This prevents the sauce from seizing and ensures a smooth, lump-free consistency.
Let It Rest: Allowing the baked mac and cheese to sit for 5-10 minutes helps the sauce set perfectly.

How to Store and Reheat Mac and Cheese

Store: Cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
Freeze: Portion the cooled mac and cheese into freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat: For best results, reheat in a 350°F oven for 15-20 minutes, or until hot and bubbly. Add a splash of milk if it seems dry.
Make-Ahead Tip: Assemble the entire dish, cover, and refrigerate unbaked for up to 24 hours. Add 5-10 minutes to the baking time.

Frequently Asked Questions

How do you keep mac and cheese creamy?

The key to creamy mac and cheese is using a roux-based sauce and not overcooking it. Make sure to cook your roux for just a minute, then gradually whisk in warm milk. Removing the sauce from the heat before stirring in the cheese also prevents it from breaking and becoming oily.

What is the best cheese combination for mac and cheese?

A combination of a sharp, flavorful cheese like cheddar and a excellent melting cheese like Monterey Jack or Gruyère works wonderfully. The cheddar provides a robust flavor, while the other cheese ensures a smooth, creamy melt. For more cheesy inspiration, check out our Cheesy Baked Eggs.

Can you make mac and cheese without flour?

Yes, you can make a sauce using cornstarch as a thickener or by creating a slurry, but a roux made with flour and butter provides the most classic, stable texture and rich flavor for baked macaroni cheese.

Why did my mac and cheese come out dry?

Dry mac and cheese usually results from overcooking the pasta before baking, using too much pasta relative to the sauce, or baking for too long. Ensure your sauce is sufficiently saucy before combining it with the pasta to allow for absorption during baking.

More Comforting Pasta Recipes to Try

Why This Mac and Cheese Becomes a Favorite

With its foolproof creamy sauce and satisfying crispy topping, this Baked Mac and Cheese is destined for your regular recipe rotation. It’s the kind of reliable, from-scratch comfort food that brings everyone to the table with a smile. I hope it becomes a cherished favorite in your home, too.

Classic Mac and Cheese