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: 1 hour (10 minutes prep + 50 minutes cooking)
- 👪 Servings: 8 people
- 🍝 Cuisine Type: American Comfort Food / Baked Pasta
- 🧀 Flavor Profile: Ultra-creamy Gruyère and extra-sharp cheddar cheese sauce with fresh thyme, a hint of nutmeg, and a buttery, golden panko topping.
- 📖 Dietary Info: Contains dairy and gluten. Can be vegetarian when made with cheeses produced without animal rennet.
- 📦 Storage Notes: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently with a splash of milk to restore creaminess.
- ⭐ Why You'll Love It: Rich, creamy, and loaded with cheesy goodness, with a crispy breadcrumb topping that makes it perfect for holidays, gatherings, or whenever you need serious comfort food.
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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; just make sure you're using vegetarian-friendly cheeses. And kids and adults will love every aspect of this mac and cheese. There are endless possibilities when it comes to things you can add. Peas and pancetta are perfect in my 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 brings 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 fancy cheeses. 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.
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Ingredients
How to Make The Perfect Baked Mac and Cheese
Step 1: Preheat the oven to 375°F. 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 to 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 top.
Tips & Tricks for the Perfect Baked Mac & Cheese
🧀 Cheese Tips
- Use a mix of cheeses. Gruyère adds a slightly nutty flavor, while extra-sharp cheddar brings that classic mac and cheese goodness.
- Grate the cheese yourself. Freshly grated cheese generally melts more smoothly than packaged pre-shredded cheese.
- Mix it up. Fontina, Havarti, or Monterey Jack are great options if you want to experiment with different cheese combinations.
🍝 Pasta Tips
- Choose pasta that holds the sauce. Elbows and cavatappi are my favorites, but shells and orecchiette work beautifully too.
- Don't overcook the pasta. It will continue cooking in the oven, so you want it to have a little bite when you drain it.
- Drain well, but don't rinse. A little starch on the pasta helps that creamy cheese sauce cling to every bite.
🧈 Sauce (Roux) Tips
- Warm the milk first. Adding warm milk gradually to the roux helps create a smooth sauce without lumps.
- Keep stirring. Cook the butter and flour over low heat for about 2 minutes before adding the milk, stirring frequently.
- Add the cheese off the heat. Once the sauce has thickened, remove the pot from the burner before stirring in the cheeses.
- Don't skip the thyme and nutmeg. They add just enough flavor to make this mac and cheese feel a little fancy.
🥣 Baking Tips
- Butter those breadcrumbs. Toss the panko with melted butter before sprinkling it over the mac and cheese for a golden, crispy topping.
- Bake until bubbly and golden. About 30–35 minutes at 375°F should do it.
- Watch the topping. If the breadcrumbs are browning too quickly, loosely cover the dish with foil.
- Give it a few minutes. Let the mac and cheese rest for 5–10 minutes before serving so the sauce can settle slightly.
🔥 Flavor Upgrades
- Add something savory. Crispy pancetta, bacon, or caramelized onions are all delicious additions.
- Bring a little heat. A pinch of cayenne or mustard powder adds another layer of flavor.
- Try extra herbs. Fresh thyme, roasted garlic, or a little Dalkin&Co. seasoning can give the topping a different spin.
🧊 Make-Ahead & Storage
- Make it ahead. Assemble the mac and cheese up to 24 hours in advance, cover tightly, and refrigerate until you're ready to bake.
- Save the topping for last. Add the buttered panko just before baking so it stays crispy.
- Reheat leftovers gently. Add a splash of milk to help loosen the sauce, cover, and heat until warmed through.
- Freeze for later. Freeze baked mac and cheese in airtight portions for up to 3 months. The texture may change slightly after thawing.
🚫 Common Mistakes to Avoid
- Overbaking. Too much oven time can dry out the pasta and cheese sauce.
- Not seasoning the sauce. Salt, pepper, thyme, and nutmeg make a big difference. Taste and adjust before baking.
FAQs
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!
The key is to use cheeses that melt really easily. I love the combination of Gruyère and extra-sharp cheddar in this recipe, but you can switch up the flavor with Fontina, Gouda, Monterey Jack, or Pepper Jack. Parmesan or goat cheese can also add extra flavor when combined with a good melting cheese. I always find that using 2–3 different cheeses gives the sauce great depth.
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!
Yes! Assemble the mac and cheese up to 24 hours in advance, cover tightly, and refrigerate. When you're ready to bake, add the buttery panko topping and bake until hot and bubbly. You may need a little extra oven time if it's coming straight from the refrigerator.
Add a splash of milk to help loosen the cheese sauce, cover, and reheat gently in the oven or microwave until heated through. This helps bring back some of that creamy texture.
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
The Perfect Baked 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 to the skillet and toss to combine, then sprinkle on top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
Notes
🧀 Cheese Tips
- Use a mix of cheeses. Gruyère adds a slightly nutty flavor, while extra-sharp cheddar brings that classic mac and cheese goodness.
- Grate the cheese yourself. Freshly grated cheese generally melts more smoothly than packaged pre-shredded cheese.
- Mix it up. Fontina, Havarti, or Monterey Jack are great options if you want to experiment with different cheese combinations.
🍝 Pasta Tips
- Choose pasta that holds the sauce. Elbows and cavatappi are my favorites, but shells and orecchiette work beautifully too.
- Don't overcook the pasta. It will continue cooking in the oven, so you want it to have a little bite when you drain it.
- Drain well, but don't rinse. A little starch on the pasta helps that creamy cheese sauce cling to every bite.
🧈 Sauce (Roux) Tips
- Warm the milk first. Adding warm milk gradually to the roux helps create a smooth sauce without lumps.
- Keep stirring. Cook the butter and flour over low heat for about 2 minutes before adding the milk, stirring frequently.
- Add the cheese off the heat. Once the sauce has thickened, remove the pot from the burner before stirring in the cheeses.
- Don't skip the thyme and nutmeg. They add just enough flavor to make this mac and cheese feel a little fancy.
🥣 Baking Tips
- Butter those breadcrumbs. Toss the panko with melted butter before sprinkling it over the mac and cheese for a golden, crispy topping.
- Bake until bubbly and golden. About 30–35 minutes at 375°F should do it.
- Watch the topping. If the breadcrumbs are browning too quickly, loosely cover the dish with foil.
- Give it a few minutes. Let the mac and cheese rest for 5–10 minutes before serving so the sauce can settle slightly.
🔥 Flavor Upgrades
- Add something savory. Crispy pancetta, bacon, or caramelized onions are all delicious additions.
- Bring a little heat. A pinch of cayenne or mustard powder adds another layer of flavor.
- Try extra herbs. Fresh thyme, roasted garlic, or a little Dalkin&Co. seasoning can give the topping a different spin.
🧊 Make-Ahead & Storage
- Make it ahead. Assemble the mac and cheese up to 24 hours in advance, cover tightly, and refrigerate until you're ready to bake.
- Save the topping for last. Add the buttered panko just before baking so it stays crispy.
- Reheat leftovers gently. Add a splash of milk to help loosen the sauce, cover, and heat until warmed through.
- Freeze for later. Freeze baked mac and cheese in airtight portions for up to 3 months. The texture may change slightly after thawing.
🚫 Common Mistakes to Avoid
- Overbaking. Too much oven time can dry out the pasta and cheese sauce.
- Not seasoning the sauce. Salt, pepper, thyme, and nutmeg make a big difference. Taste and adjust before baking.
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes
Hello! Does it matter what milk you use?
nope!
Can I use instead all cheddar, I'm not a fan of Gruyère cheese? Thank you.
sure can
Best macaroni and cheese EVER! I’ve made this recipe twice now. The first time was for a pre-Thanksgiving family dinner, and the second was for a football gathering with friends. Both times it was delicious and I received lots of compliments. I made the recipe up until the baking portion each time, let it sit for an hour or so and then popped it in the oven for 30 min closer to dinner time. Made it easy to enjoy myself and the mac & cheese was still very creamy. This will be my go-to moving forward!
This is the best mac and cheese recipe. I made it exactly as written. Perfection. Thank you Gaby!
Yummy creamy mac n cheese. I cut it in half for two people and it came perfect. I also used half regular panko and half sriracha panko and it gave it a great kick to it. This will be my go to mac n cheese from now on.
This recipe is epic!! I subbed some of the cheddar for Irish cheddar just because I made it for St Paddy’s day, and a girl like a theme, but other than that, made it as-is. Perfection! I can always count on Gaby’s recipes to get me compliments. Thank you!
I really want to make this for Christmas as a main for my vegetarian daughter and a side for my omnivore guest. Can I make this gluten free? What would you substitute for the flour?
I'm not a thyme person. Can I just skip the fresh herbs?
sure
Oh my gosh this is the best mac and cheese recipe! I did not add any of the suggestions (spinach, pancetta, etc.). Just made it "plain". So creamy and delicious. I used gruyere, sharp cheddar and gouda. Great combo! Gaby does it AGAIN!!!!!
Hi! I have about 15 people for the day. Can I make this and freeze it and then bake the day before Thanksgiving?
yes you can!! It just might need a splash of milk and a stir before you pop it back into the oven and bake day of!
Could I use rosemary instead of thyme?
totally!!
This Mac n cheese is fantastic! Creamy cheese sauce and the Panko topping adds such great texture. I added spinach and chopped red bell pepper. For the cheese I used Gaby’s recommendation of Gruyère and used a spicy Mexican cheese (cheddar). Yum! Easy to make and if you double your recipe you can freeze some for next time. (That is if you even have any extra)!
This was a truly epic Mac and cheese that baked up wonderfully. This dish is by far the best homemade Mac I’ve ever made and it was a show stopper are the family party I made it for! Thanks so much Gaby for having such reliable great recipes. I know I can always come to you site and find something that will turn out wonderfully!!
We have used the recipe for Thanksgiving and Christmas for the past 3 years and it never fails. It even won me best-dish-at-dinner bragging rights.
Best mac & cheese EVER!!! Made it for Friendsgiving and going to make it for Thanksgiving! Such a hit and we were told it was the best dish at Friendsgiving 🙂 thank you, Gaby!