There's nothing more comforting than a warm bowl of homemade baked mac and cheese. This dish combines creamy, cheesy goodness with a perfectly golden, crispy topping that's pure perfection. Whether you're hosting a family dinner or just treating yourself, this recipe is bound to be a hit.

I first made this baked mac and cheese as a way to recreate a favorite childhood meal, and it has since become a staple in our home. With simple ingredients and a straightforward process, it's both nostalgic and indulgent.

Why You'll Love This Homemade Baked Mac and Cheese

Get ready to embrace a dish that’s as delicious as it is easy to make. This baked mac and cheese checks all the boxes for a satisfying comfort food experience.

First, it’s packed with layers of flavor and texture. The creamy, velvety cheese sauce hugs every piece of pasta, while the crispy breadcrumb topping adds a delightful crunch that contrasts beautifully.

It’s also incredibly versatile. You can keep it classic, or customize it with your favorite add-ins like bacon, veggies, or even a hint of spice for a fun twist.

This recipe is great for meal prep or feeding a crowd. Make it ahead of time and bake it just before serving for a stress-free dinner or potluck favorite.

Finally, it’s made from scratch with real ingredients. No processed cheese here—just wholesome, satisfying flavors that make every bite irresistible.

Ingredients Notes

The magic of this baked mac and cheese lies in its combination of simple, high-quality ingredients. Each one contributes to the dish's signature flavor and texture.

The pasta is the heart of the dish. Elbow macaroni is the classic choice, but feel free to use other shapes like cavatappi or shells for a fun twist. Just make sure to cook it al dente to prevent it from getting mushy after baking.

Cheese is the star of the show. A mix of sharp cheddar and Gruyère gives the dish a perfect balance of tangy and nutty flavors. You can also add some Parmesan for extra depth or use other melty cheeses like Monterey Jack or Colby.

The sauce starts with a basic roux made from butter and flour, which thickens the milk into a creamy base. From there, heavy cream or whole milk adds richness, while a touch of Dijon mustard and paprika enhances the flavor.

For the topping, a mixture of breadcrumbs and melted butter creates that irresistible golden crust. Sprinkle in a little Parmesan for extra flavor if you like.

You’ll need a large oven-safe baking dish and a whisk for the sauce. A box grater for shredding cheese is also helpful to ensure it melts evenly.

How To Make This Homemade Baked Mac and Cheese

Creating this comfort food classic is surprisingly simple, and the result is well worth the effort. Follow these steps to achieve mac and cheese perfection.

Start by preheating your oven to 375°F and greasing a large baking dish. Bring a pot of salted water to a boil, and cook the pasta until al dente. Drain it well and set aside.

In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux. Slowly pour in milk and cream, whisking constantly to avoid lumps. Continue stirring until the sauce thickens, about 5 minutes.

Lower the heat and stir in shredded cheddar and Gruyère, one handful at a time, until melted and smooth. Season with Dijon mustard, paprika, salt, and pepper to taste.

Combine the cooked pasta with the cheese sauce, ensuring every piece is well coated. Pour the mixture into the prepared baking dish, spreading it out evenly.

For the topping, mix breadcrumbs with melted butter and sprinkle it over the mac and cheese. Bake uncovered for 20-25 minutes, or until the top is golden brown and bubbling.

Let it rest for 5 minutes before serving to allow the flavors to settle and the cheese to thicken slightly.

Storage Options

Leftovers are a dream with baked mac and cheese, and they’re easy to store. Transfer cooled mac and cheese into an airtight container and refrigerate for up to 4 days.

To freeze, portion it into freezer-safe containers or wrap the entire baking dish tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months.

Reheat refrigerated mac and cheese in the oven at 350°F, covered with foil, until warmed through. Add a splash of milk if needed to restore creaminess. Frozen mac and cheese should be thawed overnight in the refrigerator before reheating.

Variations and Substitutions

One of the best things about this recipe is its flexibility. Here are some fun ways to make it your own:

Add cooked bacon or ham for a meaty twist. The smoky flavor pairs wonderfully with the creamy cheese.
Stir in roasted vegetables like broccoli, cauliflower, or bell peppers for added nutrition and color.
Spice it up with a pinch of cayenne pepper or a few dashes of hot sauce for a little heat.
Experiment with different cheeses, like pepper jack for a kick or fontina for extra creaminess.
Make it gluten-free by using gluten-free pasta and breadcrumbs.

Don’t be afraid to get creative—this recipe is a perfect canvas for your favorite flavors.