Baked Mac and Cheese (Ultimate)
My kids think this is the reason I exist. I have accepted my role.
Ingredients
For the Cheese Sauce
- 1 pound elbow pasta or cavatappi 450g
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 cup gruyere, shredded
- 4 oz cream cheese, cubed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt, pepper, pinch of nutmeg
For the Panko Topping
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- 1/4 cup grated parmesan
Method
Cook the Pasta
-
Boil pasta in salted water until 2 minutes short of al dente. It’ll continue cooking in the oven, so you want it slightly firm now. Drain and set aside.
Make the Cheese Sauce
-
Melt butter in a large pot over medium heat. Add flour and whisk for 2 minutes until golden — this is your roux, and it’s what gives the sauce body. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-6 minutes, still whisking, until the sauce thickens enough to coat the back of a spoon.
-
Remove from heat. Stir in the cream cheese first — it melts quickly and creates a smooth base. Then add the cheddar and gruyere in handfuls, stirring after each addition until fully melted. Add the Dijon, garlic powder, smoked paprika, nutmeg, salt, and pepper. The mustard doesn’t make it taste like mustard — it enhances the cheese flavour. Same trick I use in cowboy butter pasta. Dijon is a secret weapon.
-
Fold in the pasta until every piece is coated. Pour into a greased 9×13 baking dish.
Add the Topping
-
Mix panko with melted butter and parmesan. Scatter evenly over the mac and cheese. The butter helps the panko toast, and the parmesan adds another layer of salty, cheesy crunch.
Bake
-
Bake at 190C / 375F for 25-30 minutes until the top is golden and the edges are bubbling. Let it rest 10 minutes before serving — I know this is hard, but the sauce needs time to thicken slightly or it’ll be soupy on the plate.
Notes
Keeps in the fridge 4-5 days. Reheat in the oven at 175C / 350F for 15-20 minutes with a splash of milk to restore creaminess. The panko topping will re-crisp in the oven. Don’t microwave if you can avoid it — you lose the crispy top. Freezes well for 3 months. Thaw overnight in the fridge and rebake.
Ultimate Baked Mac and Cheese — Three Cheeses, Breadcrumb Crust, Zero Leftovers
My kids think this is the reason I exist. I have accepted my role.
Mac and cheese is the universal language of childhood, but homemade baked mac and cheese is the dialect that separates the amateurs from the committed. I’m talking about a three-cheese sauce made from scratch, poured over perfectly cooked pasta, topped with buttery panko breadcrumbs, and baked until the top is golden and the edges are bubbling with that caramelised cheese crust that people fight over. This is not Kraft from a box. (Though I have zero judgement about Kraft from a box. I’ve fed it to my kids approximately 300 times. It has its place. That place is “I forgot to go grocery shopping.”)
This recipe took me a dozen attempts to get right. I went through a period where I was obsessed with finding the perfect cheese combination — too much cheddar was flat, gruyere alone was too strong, mozzarella melted beautifully but had no flavour. The winning blend: sharp cheddar for tang and colour, gruyere for depth and that stretchy pull, and a bit of cream cheese for silky smoothness. The cream cheese was the breakthrough. It acts as an emulsifier that keeps the sauce from breaking, and it adds a subtle creaminess that makes people ask what’s in it. My secret. Well, not anymore.
Ingredients
For the Cheese Sauce
- • 1 pound (450g) elbow pasta or cavatappi
- • 4 tablespoons butter
- • 1/4 cup all-purpose flour
- • 3 cups whole milk
- • 2 cups sharp cheddar, shredded
- • 1 cup gruyere, shredded
- • 4 oz cream cheese, cubed
- • 1 teaspoon Dijon mustard
- • 1/2 teaspoon garlic powder
- • 1/2 teaspoon smoked paprika
- • Salt, pepper, pinch of nutmeg
For the Panko Topping
- • 1 cup panko breadcrumbs
- • 3 tablespoons melted butter
- • 1/4 cup grated parmesan
How to Make It
Cook the Pasta
Boil pasta in salted water until 2 minutes short of al dente. It’ll continue cooking in the oven, so you want it slightly firm now. Drain and set aside.
Make the Cheese Sauce
Melt butter in a large pot over medium heat. Add flour and whisk for 2 minutes until golden — this is your roux, and it’s what gives the sauce body. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-6 minutes, still whisking, until the sauce thickens enough to coat the back of a spoon.
Remove from heat. Stir in the cream cheese first — it melts quickly and creates a smooth base. Then add the cheddar and gruyere in handfuls, stirring after each addition until fully melted. Add the Dijon, garlic powder, smoked paprika, nutmeg, salt, and pepper. The mustard doesn’t make it taste like mustard — it enhances the cheese flavour. Same trick I use in cowboy butter pasta. Dijon is a secret weapon.
Fold in the pasta until every piece is coated. Pour into a greased 9×13 baking dish.
Add the Topping
Mix panko with melted butter and parmesan. Scatter evenly over the mac and cheese. The butter helps the panko toast, and the parmesan adds another layer of salty, cheesy crunch.
Bake
Bake at 190C / 375F for 25-30 minutes until the top is golden and the edges are bubbling. Let it rest 10 minutes before serving — I know this is hard, but the sauce needs time to thicken slightly or it’ll be soupy on the plate.
The Cheese Combination
After testing too many combinations to count, here’s what I learned:
• Sharp cheddar: The backbone. Provides tang, colour, and the flavour most people expect from mac and cheese.
• Gruyere: Adds nutty depth and incredible melt. It’s what takes this from “good” to “restaurant quality.”
• Cream cheese: The emulsifier. Keeps the sauce smooth and prevents the grainy, broken texture that plagues many baked mac and cheeses. This was my discovery after 12 attempts, and it changed everything.
Don’t use pre-shredded cheese from a bag. It has anti-caking agents (usually cellulose) that prevent smooth melting. Grate from blocks. The extra 3 minutes of effort produces a dramatically better sauce.
Tips
💡 Pro Tips
✓ Undercook the pasta. It bakes for 25-30 more minutes. Al dente now = mush later. Two minutes short is perfect.
✓ Low heat for the cheese. Remove the pot from heat before adding cheese. Too much heat makes cheese grainy and oily.
✓ Dijon mustard is invisible magic. You won’t taste mustard. You’ll taste better, deeper cheese flavour.
✓ Let it rest before serving. 10 minutes. The sauce firms up slightly and each scoop holds together instead of running everywhere.
Variations
• Spicy jalapeno: Add diced pickled jalapenos to the sauce and use pepper jack instead of gruyere. The kick is incredible and my husband requests this version specifically.
• Bacon mac and cheese: Fold crumbled bacon into the sauce. Because bacon makes everything better and I will not pretend otherwise.
• With kielbasa: Because I’m Polish Mom. Dice and brown kielbasa, fold into the mac before baking. The smoky sausage and cheese are a perfect match.
• Truffle mac: Add a drizzle of truffle oil to the finished sauce. Date night mac and cheese. Pair with the garlic steak tortellini for an absurd but glorious comfort food dinner.
How to Store
Keeps in the fridge 4-5 days. Reheat in the oven at 175C / 350F for 15-20 minutes with a splash of milk to restore creaminess. The panko topping will re-crisp in the oven. Don’t microwave if you can avoid it — you lose the crispy top. Freezes well for 3 months. Thaw overnight in the fridge and rebake.
Frequently Asked Questions
Can I make this ahead?
Yes — assemble everything in the baking dish, cover with foil, and refrigerate for up to 24 hours. Add the panko topping right before baking. Add 10 minutes to the bake time since it’s going in cold. This is my go-to for potlucks and holidays.
Why is my sauce grainy?
Too much heat when adding cheese, or using pre-shredded cheese. Remove the pot from heat, let it cool for 1 minute, then add cheese gradually. And always shred your own from blocks.
Is this kid-friendly?
This is THE kid dish. All four of mine eat it without negotiation, complaint, or requests for substitution. That alone makes it priceless. The panko topping is crunchy enough to satisfy kids who like texture, and the sauce is creamy enough for kids who don’t. It’s the great unifier of our dinner table, and I don’t use that term lightly.
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