The Perfect Baked Mac and Cheese

4.92 from 34 votes

Super creamy mac and cheese with 2 kinds of cheese will be the most decadent mac and cheese you've ever had... plus there's a crispy topping! Inspired by the queen.... Ina

Prep Time10

Cook Time50

Total Time1

Course: Side Dish, Main Course

Cuisine: American

Servings: people

Author: Gaby Dalkin

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 (estimated)