Why You’ll Love This Recipe

This version stands out because of its balance. The sauce is luxuriously creamy without being overly heavy (no cream needed), the pasta is cooked just right so it doesn’t go mushy, and the crunchy topping gives an added texture contrast that most mac and cheeses lack. It’s been described as “everything you want in a knock-your-socks-off mac and cheese” – cheesy, saucy, with a buttery top that makes it a go-to for holiday dinners or when you really want comfort food.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pasta and butter
unsalted butter or oil
Short pasta (like macaroni/elbows or other short shape)

Topping
panko breadcrumbs
melted unsalted butter
salt

Sauce
unsalted butter
all-purpose flour
warm milk (low- or full-fat)
freshly shredded main melting cheese (Gruyère preferred, or cheddar/Colby etc)
freshly shredded mozzarella (or additional melting cheese of choice)
salt

Optional seasonings
garlic powder
onion powder
mustard powder

Directions

Cook the pasta: Bring a large pot of water to boil. Add the short pasta and cook according to the packet directions minus about 1 minute (so it’s slightly under-done).
Toss with butter: Drain the pasta, return it to the pot, add the butter (or oil) and toss to coat. Set aside to cool slightly while you prepare the sauce.
Prepare the topping: In a bowl mix the panko breadcrumbs, melted butter and salt. Set aside.
Make the sauce: Preheat oven to 180 °C/350 °F. In a large saucepan or ovenproof skillet, melt the butter over medium heat. Add the flour and stir constantly for about 1 minute to form a roux.
Gradually add warm milk: Pour in about one-third of the milk and stir to loosen the roux, then add the rest of the milk while stirring until the mixture is lump-free (use a whisk if needed).
Add seasonings: Stir in salt and optional garlic powder, onion powder and mustard powder if using. Continue cooking, stirring or whisking regularly, about 5–8 minutes until the sauce thickens to a cream-coat-the-spoon consistency.
Add the cheeses: Remove from heat, add the freshly shredded cheeses and stir until melted and smoothly combined. Taste and adjust salt if required.
Assemble: Pour the cheese sauce into the pot with the butter-tossed pasta (or transfer the pasta into the skillet of sauce). Stir quickly to coat. Then pour the mixture into a baking dish (roughly 2.5 L/2.5 qt size) if not already in an ovenproof skillet. Sprinkle the breadcrumb topping evenly over the surface.
Bake: Place in the preheated oven and bake for about 25 minutes or until the top is light golden and the sauce is bubbly. Don’t over-bake, or the sauce may dry out.
Serve immediately: Best served hot, with optionally a sprinkle of parsley for color.

Servings and timing

Makes about 6–8 servings as a side dish, or about 4 servings as a main.
Prep time: 10 minutes
Cook time (including baking): 1 hour
Total time: 1 hour 10 minutes

Variations

Swap the main melting cheese: If you don’t have Gruyère, use cheddar, Colby, Swiss, or Emmental.
Add extra cheese: Instead of mozzarella for the stretch, use more of your main cheese.
Add-ins: Mix in cooked shredded chicken, sautéed onions, bell peppers, bacon bits, or a splash of hot sauce.
Alternate pasta shapes: Penne, ziti, or other short pastas work well in place of elbow macaroni.
Make ahead: Assemble completely but don’t bake. Refrigerate or freeze. On the day of serving, bake covered (if cold), then uncover and bake until golden.

Storage/Reheating

Storage: After baking, allow to cool slightly, then refrigerate. Keeps well for 3–5 days.
Freezing: Assemble up to baking stage, cool completely, then freeze. Thaw fully in the fridge before baking.
Reheating: Reheat in the microwave, then broil briefly to restore the crunchy topping.

FAQs

What kind of pasta is best for mac and cheese?

Short pastas like elbow macaroni, penne, ziti, or twirls are ideal because they hold sauce well and don’t overcook during baking.

Do I need to use cream in the sauce?

No. This recipe uses a roux and milk for a creamy, rich base without the heaviness of cream.

Can I use pre-shredded cheese?

Freshly shredded cheese is best, as pre-shredded versions often contain additives that prevent smooth melting.

Why toss the pasta with butter before mixing with sauce?

It helps coat the pasta and reduces how much sauce is absorbed during baking, keeping everything moist.

How do I know when the sauce is thickened enough?

It should coat the back of a spoon. If you run a finger through it, the trail should stay visible.

Can I make this ahead of time?

Yes. You can fully assemble the dish and refrigerate or freeze it unbaked. Just adjust the baking time accordingly.

Can I freeze the baked version?

Freezing before baking is better. Baked and frozen mac and cheese may separate a bit when reheated.

How do I get a really crisp breadcrumb topping?

Use panko, mix it with melted butter and a bit of salt, and bake until golden.

What if the sauce seems too thick before baking?

If it feels too dense, stir in a splash of milk before combining it with the pasta.

Can I serve this as a vegetarian main?

Absolutely. Omit any meat add-ins and pair with a salad or vegetables for a complete meal.

Conclusion

This baked mac and cheese hits every note — creamy, cheesy, crunchy, and deeply satisfying. It’s a classic that’s been thoughtfully refined for modern tastes, with easy options for customization, make-ahead prep, and leftovers. Whether for a cozy night or a festive gathering, this dish always delivers.