Easy Baked Mac and Cheese

03.10.2025

Let’s be real—who doesn’t love a bowl of creamy, cheesy mac and cheese? There’s something so comforting about the combination of tender pasta, rich cheese, and a crispy golden topping. If you’ve ever found yourself craving that perfect cheesy dish, you’re not alone. I remember the first time I made homemade baked mac and cheese, I was skeptical about whether it would live up to the creamy goodness I craved. But once I pulled that bubbling dish out of the oven, with the cheese perfectly melted and the breadcrumbs golden brown, I knew I’d cracked the code.

In this post, I’ll walk you through how to make the creamiest cheesy baked mac and cheese, just like the one you’ve always dreamed of.

Ingredients You’ll Need for the Perfect Baked Mac and Cheese

Before we dive into the steps, let’s gather everything we’ll need to make this deliciously cheesy dish.

Pasta: 1 lb (450 g) elbow macaroni (or any pasta you like)
Butter: 4 tbsp (60 g) (for the roux)
Flour: 4 tbsp (32 g) (to thicken the cheese sauce)
Milk: 2 cups (480 mL) (whole milk works best for a creamy texture)
Heavy Cream: 1 cup (240 mL) (optional, but trust me, it makes it extra creamy)
Cheese: 2 cups (200 g) shredded sharp cheddar, 1 cup (100 g) mozzarella, and 1 cup (100 g) Gruyère (for depth of flavor)
Breadcrumbs: 1 cup (50 g), for the crispy topping
Parmesan: ½ cup (50 g), optional, for topping (adds extra crunch)
Seasoning: Salt, pepper, and a pinch of cayenne pepper (for a little heat)

Step 1: Cook Your Pasta

Start by bringing a large pot of salted water to a boil. Add the pasta and cook it just under al dente (about 1-2 minutes less than the package suggests). This is key—since you’ll be baking the pasta, you don’t want it to overcook and turn mushy in the oven. Once it’s cooked, drain the pasta and set it aside.

Step 2: Make the Cheese Sauce

The secret to creamy mac and cheese lies in the cheese sauce, so pay attention to this step!

In a large saucepan, melt 4 tablespoons (60 g) of butter over medium heat.
Once the butter is melted, whisk in the 4 tablespoons (32 g) of flour. This forms the roux, which will thicken your sauce. Stir for 1-2 minutes, ensuring it doesn’t burn.
Slowly add in the milk (480 mL) and cream (240 mL), whisking constantly to avoid lumps. Continue whisking for 3-5 minutes until the mixture thickens and becomes smooth.
Lower the heat and begin adding the shredded cheese—cheddar, mozzarella, and Gruyère. Stir until all the cheese is melted and the sauce is silky smooth.
Season with salt, pepper, and cayenne pepper (a pinch) to taste. A little bit of cayenne goes a long way, balancing the richness of the cheese and adding depth to the flavor.

Step 3: Combine Pasta and Cheese Sauce

Now for the fun part! Toss your cooked pasta into the cheese sauce and mix it until the pasta is fully coated. If the sauce feels too thick, you can add a splash of milk to reach your desired consistency. The more cheese, the creamier it gets!

Step 4: Prepare the Topping

For that crispy, golden finish, we need a perfect breadcrumb topping. In a small bowl, melt a tablespoon (14 g) of butter and mix it with the breadcrumbs until they are well coated. This will ensure they get crispy and brown while baking.

Optional: Mix in ½ cup (50 g) of grated Parmesan cheese to the breadcrumbs for an extra crispy, golden topping that adds even more flavor to the dish.

Step 5: Assemble and Bake

Preheat your oven to 350°F (175°C).
Transfer your cheesy pasta into a greased 9×13-inch baking dish.
Sprinkle the buttery breadcrumbs evenly over the top, and if you like, add a little extra shredded cheese on top for even more cheesiness.
Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling around the edges.

Step 6: Serve and Enjoy

Once out of the oven, let your mac and cheese cool for a few minutes before serving. I love topping mine with a little fresh parsley for color and a touch of freshness.

Why This Recipe Works:

Cheese Choices: Combining sharp cheddar for that familiar tangy flavor with mozzarella and Gruyère gives the dish a creamy texture and rich depth of flavor.
The Roux: The flour and butter mixture forms the foundation of the sauce, ensuring the cheese melts perfectly without becoming greasy.
Baking It: The crispy breadcrumb topping adds texture and a beautiful golden finish that contrasts with the creamy filling.
Optional Parmesan in the Topping: If you choose to add Parmesan, it contributes to an extra-crispy, rich top layer, making every bite more satisfying.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes, you can assemble everything and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time if it’s cold from the fridge.

Can I use a different type of cheese?
Absolutely! Feel free to experiment with different cheeses like fontina, gouda, or parmesan to make it your own.

Can I make this without heavy cream?
Yes, you can omit the heavy cream and use all milk. The texture might be slightly lighter, but it’ll still be delicious.

Conclusion:

This cheesy baked mac and cheese is the ultimate comfort food, perfect for a cozy dinner or as a side dish for a big family gathering. By following these simple steps, you can create a dish that’s both creamy and indulgent, with a perfect crispy top. Now, it’s your turn—gather your ingredients, follow the steps, and enjoy a dish that will make everyone ask for seconds!

So, what are you waiting for? Go ahead and make your own batch of creamy, cheesy baked mac and cheese, and don’t forget to share the love (and the recipe!) with your friends and family.