This is The Perfect Baked Mac and Cheese. It's got a melt-in-your-mouth cheese sauce, a golden-crumb top, and all the comfort you could ever want. If you love mac and cheese as much as I do, my Four Cheese Stovetop Mac and Cheese is the quick 20-minute version, my Butternut Squash Mac and Cheese is the cozy fall spin, and my Spinach Artichoke Mac and Cheese is the loaded veggie version.
Baked Mac and Cheese at a Glance
- 🕒 Total Time: ~45 minutes (10 min prep + 35 min cook)
- 👪 Servings: About 6 people
- 🍝 Cuisine Type: American Comfort / Baked Pasta
- 🧂 Flavor Profile: Ultra-creamy cheese sauce (Gruyère + extra cheese), buttery, toasty baked top, rich with a mild nutty edge
- 📖 Dietary Info: Contains dairy (cheese, butter), gluten (pasta), not vegetarian if meat-add-ons included; base version is vegetarian-friendly
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for 3-4 days; reheat in oven or microwave, add a splash of milk if sauce firms up. Freezing possible but texture may change due to dairy.
- ⭐ Why You’ll Love It: Takes classic mac and cheese to the next level with gourmet cheese blends and a baked golden crust—comfort food made special, perfect for weeknights or gatherings.
Summarize and save this content on
Why I Love This Recipe
This one is a new addition to my holiday menus! But I feel like Creamy Baked Mac and Cheese is just the right thing to do. It's an EXCELLENT vegetarian option if you have guests coming that don't eat meat. And kids and adults will love every aspects of this mac and cheese. There's endless possibilities when it comes to things you can add- peas and pancetta taste perfect in the spring mac and cheese or skip the oven and make it a stovetop mac and cheese. Check out the FAQs for more ideas!
The cheese sauce is uber cheesy and creamy. The buttered panko topping gives it that extra crunch you're looking for. The thyme bring it up another level so you can feel a tiny bit fancy. The cheeses used are easily found at any market so you don't have to search for any kinds of fancy cheese. And this Baked Mac and Cheese makes for incredible leftovers if you are lucky enough to wind up with any! All in all, you're looking at the best Creamy Baked Mac and Cheese to grace your table.
Jump to:
How do you make Baked Mac and Cheese?
Step 1: Cook the macaroni according to the package directions. Drain well.
Step 2: Heat the milk in a small saucepan until just simmering.
Step 3: Melt 6 tablespoons of butter in a large pot and add the flour to make a roux.
Step 4: Cook over low heat for 2 minutes, stirring frequently, until golden brown.
Step 5: Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken.
Step 6: Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg.
Step 7: Add the cooked macaroni and stir well.
Step 8: Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine.
Step 9: Pour the mac and cheese into a 3-4 quart baking dish and sprinkle the panko on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
How to Store Mac and Cheese
Once the Baked Mac and Cheese is cooled to room temperature, store leftovers in an airtight container or tightly wrapped for up to 3 days. To reheat, place it in an oven safe container and add some milk to prevent it from drying. Cover with a foil and heat till the macaroni is warmed through. You can take the foil off and heat for a few more minutes to get a crispy top! You can also microwave to reheat, just make sure you add a little milk!
How to Freeze Mac and Cheese
You can also freeze Baked Mac and Cheese in freezer bags or an airtight container for up to 3 months. Thaw it in the fridge for half a day, and use the same instructions to reheat as with refrigeration.
Tips & Tricks
🧀 Cheese Tips
- Use a mix of cheeses for depth like Gruyère + sharp cheddar
- Grate cheese yourself, pre-shredded cheese has anti-caking agents that prevent smooth melting.
- For extra creaminess, mix in a little Fontina, Havarti, or Monterey Jack.
- Add a small handful of cheese after baking for a glossy, gooey finish.
🍝 Pasta Tips
- Cook pasta just shy of al dente it will continue cooking in the sauce.
- Salt your pasta water well (it’s your first layer of flavor).
- Stick to shapes that hold sauce well elbows, cavatappi, shells, or orecchiette.
- Drain well but don’t rinse; the starch helps sauce cling to noodles.
🧈 Sauce (Roux) Tips
- Warm the milk before adding to the roux it prevents lumps.
- Whisk constantly while adding milk to avoid clumping.
- Cook the roux 2–3 minutes to remove raw flour taste; it should smell nutty.
- A pinch of nutmeg brings warmth and balance.
- Add kosher salt, black pepper, and thyme for subtle depth.
- Don’t over-thicken the sauce; it should be creamy, not pasty.
🥣 Baking Tips
- Butter the baking dish to prevent sticking.
- Top with panko breadcrumbs tossed in butter for a crispy crust.
- Bake at 375°F for about 30–35 minutes until bubbly and golden.
- If topping browns too fast, tent with foil halfway through.
- Rest 5–10 minutes before serving so sauce sets slightly.
🔥 Flavor Upgrades
- Stir in cooked pancetta, bacon, or caramelized onions before baking.
- Add a dash of cayenne or mustard powder to sharpen flavor.
- Sprinkle in Dalkin&Co. Tuscan or Everyday blend for an herb or garlic kick.
- Mix chopped herbs or roasted garlic into the breadcrumb topping.
- A drizzle of truffle oil after baking gives a restaurant finish.
🧊 Make-Ahead & Storage
- Assemble up to a day ahead; add a splash of milk before baking to keep creamy.
- Cover tightly and refrigerate (unbaked) up to 24 hours.
- Leftovers: reheat with a splash of milk, covered with foil, at 350°F until warm.
- Freeze baked mac and cheese in portions for up to 3 months.
🚫 Common Mistakes to Avoid
- Over-baking: dries out pasta and splits the sauce.
- Too much flour: makes sauce gluey.
- Using cold milk: causes lumps.
- Not seasoning enough: bland sauce = boring mac. Taste as you go.
- Skipping the rest after baking: sauce won’t have time to set.
FAQs
What can I add to Baked Mac and Cheese to make it even better?
1. Crispy pancetta
2. A large spoonful or two of pesto
3. A few handfuls of chopped spinach
4. Roasted butternut squash
5. Caramelized onions and/or leeks
6. Steamed broccoli florets
7. cooked lobster or crab
8. the possibilities are endless!
What cheese do I use for Baked Mac and Cheese?
The only key here is to use cheese that melt really easily. You can change up the flavor profile quite easily by using any combination of: Parmesan, Cheddar, Pepperjack, Gouda, Fontina, Gruyere, Goat Cheese, or Brie. I always find it's best to use 2-3 different kinds of cheese to really give it a great deep flavor.
Do I have to bake this Mac and Cheese?
If you want to skip the panko topping and just serve this as a stovetop mac and cheese.... be my guest! It's still delicious!
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Creamy Mac and Cheese
Ingredients
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- ½ cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar
- 4-6 sprigs fresh thyme, leaves removed and stems discarded
- Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- ½ cup panko bread crumbs, more if desired
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni according to the package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan until just simmering!
- Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
- Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes
🧀 Cheese Tips
- Use a mix of cheeses for depth like Gruyère + sharp cheddar
- Grate cheese yourself, pre-shredded cheese has anti-caking agents that prevent smooth melting.
- For extra creaminess, mix in a little Fontina, Havarti, or Monterey Jack.
- Add a small handful of cheese after baking for a glossy, gooey finish.
🍝 Pasta Tips
- Cook pasta just shy of al dente it will continue cooking in the sauce.
- Salt your pasta water well (it’s your first layer of flavor).
- Stick to shapes that hold sauce well elbows, cavatappi, shells, or orecchiette.
- Drain well but don’t rinse; the starch helps sauce cling to noodles.
🧈 Sauce (Roux) Tips
- Warm the milk before adding to the roux it prevents lumps.
- Whisk constantly while adding milk to avoid clumping.
- Cook the roux 2–3 minutes to remove raw flour taste; it should smell nutty.
- A pinch of nutmeg brings warmth and balance.
- Add kosher salt, black pepper, and thyme for subtle depth.
- Don’t over-thicken the sauce; it should be creamy, not pasty.
🥣 Baking Tips
- Butter the baking dish to prevent sticking.
- Top with panko breadcrumbs tossed in butter for a crispy crust.
- Bake at 375°F for about 30–35 minutes until bubbly and golden.
- If topping browns too fast, tent with foil halfway through.
- Rest 5–10 minutes before serving so sauce sets slightly.
🔥 Flavor Upgrades
- Stir in cooked pancetta, bacon, or caramelized onions before baking.
- Add a dash of cayenne or mustard powder to sharpen flavor.
- Sprinkle in Dalkin&Co. Tuscan or Everyday blend for an herb or garlic kick.
- Mix chopped herbs or roasted garlic into the breadcrumb topping.
- A drizzle of truffle oil after baking gives a restaurant finish.
🧊 Make-Ahead & Storage
- Assemble up to a day ahead; add a splash of milk before baking to keep creamy.
- Cover tightly and refrigerate (unbaked) up to 24 hours.
- Leftovers: reheat with a splash of milk, covered with foil, at 350°F until warm.
- Freeze baked mac and cheese in portions for up to 3 months.
🚫 Common Mistakes to Avoid
- Over-baking: dries out pasta and splits the sauce.
- Too much flour: makes sauce gluey.
- Using cold milk: causes lumps.
- Not seasoning enough: bland sauce = boring mac. Taste as you go.
- Skipping the rest after baking: sauce won’t have time to set.
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes
How many sprigs is "6 leaves of thyme." Just want to make sure I'm adding the right amount. 6 leaves or 6 sprigs?
sprigs!!!
Hi Gaby! If I wanted to buy the Gruyere and Cheddar as blocks and then shred myself, do you know how many ounces/grams it would take for 4 cups and 2 cups shredded respectively?
Thanks!
that is a great question and I don't know off the top of my head!! Sorry
My block of cheddar made 4 cups of shredded, and my block/wedge of Gruyere made about 3.
Is it ok to 1/2 this recipe?
absolutely!
Could I prep this the night before baking, or will it make the noodles soggy?
Would you suggest freezing before baking or after? Defrost overnight in fridge then bake?
I added mac and cheese to Thanksgiving menu a few years ago and now it is a yearly must serve. I need to do it ahead so any freezing tips helpful. I am looking forward to using your recipe this year!
I'd make it, freeze it, thaw and then bake.
Have you tried to freeze it and warm it up at a later date?
I have not!
I've used nothing but your recipes for every Thanksgiving I've ever hosted and I'm so excited that there's a baked mac and cheese recipe now! I do have a question though. I need to make this recipe gluten free for a friend that's celiac. Do you think this will still turn out okay if I use GF flour and GF macaroni? Or is there anything I should adjust in the process?
I think it would turn out just as fantastic with GF flour and GF pasta!
I'm just wondering how many people this meal was for and/or how many people most of the recipes serve? I wasn't able to find that in the post.
Thanks a lot!
Serves 6+ - when we re-launched the site last week all of my serving sizes didn't come over so I have to manually input them in 2000+ recipes!! Working on it 🙂
Going to an event right after work. I’m hoping I can make most of this the night before and pop it in the oven the day of the event. Can I do everything including breadcrumbs the night before, refrigerate overnight, bring back to room temp and bake it the night of? Are there any modifications I should make?
you nailed it!
I was hoping to make this ahead of time. What approach do you think would be best? Freezing it?
how far in advance? I'd do 2 days ahead and keep it in the fridge
Definitely going to use this for thanksgiving! I’m hosting for the first time this year and I have a dumb question but if you only have one oven can you cook this at 350 with the turkey just a bit longer? Or what do you suggest?
Ya - that would totally work
I’ve tried other baked macs and they never quite come out right. This sounds and looks so delicous, I can’t wish to try it! My son will especially love it!
Looks delish!
Can this be frozen and then add the panko crumbs when you bake it?
totally
Would this hold up well to thanksgiving at a friends?
are you talking about transporting it in a car - if so then YES
How many does it serve
8