Our Favorite Baked Mac and Cheese
We are a major mac and cheese family. My boys would happily survive on solely on Goodles if we them, my husband and I have loved this one-pot broccoli mac for years, and this smoky pumpkin mac is a family favorite each fall. But whenever we’re craving a classic, real-deal skillet of baked mac and cheese — the kind with crispy golden edges and bubbling sauce and the most delicious crunchy garlicky topping — this is the recipe we all love best. ♡
It’s easy to pull together. You just build a creamy cheese sauce right in the skillet, stir in the pasta, toast up buttery garlicky breadcrumbs to sprinkle on top, and then let the oven work its magic. It’s made with the perfect blend of cheeses, plus a hint of Dijon and smoked paprika to quietly enhance all the flavors. And it bakes up irresistibly creamy and cheesy every single time.
I usually pop a batch of veggies in the air fryer while the mac and cheese bakes, or toss together a quick green salad to round things out. But let’s be honest — everyone’s really just waiting to dive into that golden, crispy-edged skillet at the center of the table. Let’s make some!!
Recipe Tips
This recipe is very simple, but here are a few tips to keep in mind to make sure it turns out perfectly:
- Salt your pasta water well. Don’t forget to season the pasta water! This is your only chance to season the actual pasta itself.
- Cook the pasta just to al dente. It will continue cooking more in the oven, so slightly underdone pasta keeps everything from getting mushy.
- Warm the milk before adding it to the roux. Cold milk can cause the sauce to seize or get lumpy. If you warm it slightly, it will blend in smoothly and keep the sauce silky.
- Remove the skillet from the heat before adding the cheese. This keeps the cheese from overheating and turning grainy. Stir it in gently until smooth.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make sauces less creamy. So grab a box grater or the grating attachment on your food processor and grate blocks of cheese by hand for a smooth sauce.
- Toast the panko separately first. The topping doesn’t brown that much in the oven, so I recommend a quick toast on the stovetop first before baking.
Recipe Variations
This mac and cheese is a dream as written, but it’s also incredibly adaptable. Try one of these twists:
- Add crispy bacon for some extra smoky flavor.
- Add shredded rotisserie chicken or Italian sausage if you’d like to add some additional protein.
- Add veggies such as sautéed mushrooms or steamed broccoli florets.
- Swap Gruyère for fontina or Monterey Jack for a milder, meltier vibe.
- Add a pinch of cayenne or hot sauce to give it subtle heat.
- Top with crushed Ritz crackers instead of panko for a buttery, nostalgic crunch.
FAQ
Sure! Just asemble everything (including the topping), cover tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 20–30 minutes before baking.
You can, though the texture may soften a bit after thawing. Wrap tightly and freeze for up to 2 months. Reheat covered, then uncover at the end to re-crisp the top.
It’s usually from overheating the cheese. Always remove the pan from heat before stirring it in, and avoid boiling the sauce after the cheese is added.
Technically no — you can serve it straight from the skillet as a stovetop mac and cheese. But the baked version gives you those deliciously crispy edges!
No prob! Just transfer everything to a lightly greased 9×9-inch baking dish before adding the topping and baking.
Baked Mac and Cheese
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
Description
This baked mac and cheese is ultra-creamy with sharp cheddar and Gruyère, topped with golden garlicky panko, and baked until bubbly and perfectly crisp around the edges.
Ingredients
Mac and cheese:
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon Dijon mustard
- 2 cups (8 ounces) freshly grated sharp cheddar cheese
- 1 cup (4 ounces) freshly grated Gruyère cheese (or more cheddar)
- 1/2 cup freshly grated Parmesan cheese
- 1–2 tablespoons finely chopped fresh parsley
Garlicky panko topping:
- 1/2 cup panko breadcrumbs
- 1 tablespoon unsalted butter
- 1 large clove garlic, minced
- 1/4 teaspoon fine sea salt
Instructions
- Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the macaroni until just al dente according to package instructions. Drain and set aside.
- Make the roux. Heat a 10-inch oven-safe skillet (I used cast iron) over medium heat. Add the butter and melt completely. Whisk in the flour and cook for 1–2 minutes, whisking constantly, until smooth and lightly golden.
- Build the sauce. Slowly whisk in the warmed milk until smooth. Add the garlic powder, salt, pepper, smoked paprika, and Dijon mustard. Continue cooking, whisking often, for 4–5 minutes, until the sauce thickens enough to coat the back of a spoon.
- Add the cheese. Remove the skillet from the heat. Stir in the cheddar, Gruyère, and Parmesan until fully melted and smooth. Taste and adjust seasoning as needed.
- Stir in the pasta. Add the cooked macaroni directly to the skillet and stir until evenly coated in the cheese sauce.
- Make the garlicky panko topping. In a small skillet over medium heat, melt the butter. Add the panko, minced garlic, and salt. Cook, stirring frequently, for 2–3 minutes, until golden and fragrant. Remove from heat immediately to prevent burning.
- Top the mac and cheese. Sprinkle the toasted panko evenly over the macaroni.
- Bake. Bake at 375°F (190°C) for 20–25 minutes, until bubbly around the edges. If the panko topping starts to get too dark, just gently lay a sheet of foil over the top of the pan.
- Finish and serve. Sprinkle with fresh parsley. Serve warm and enjoy!
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