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Take a break from the blue box mac. Homemade Baked Mac and Cheese is the epitome of comfort food! The irresistible garlic butter breadcrumb-topped casserole is a surprisingly easy dinner recipe, calling for just 10 minutes of prep time.
There are millions of ways to make homemade macaroni and cheese, but this way is my favorite.
I love the combination of cheeses (Gruyere is extra special, or I’ll substitute a delicious smoked Gouda), and the crunchy garlic-butter bread crumb topping puts the whole thing over the top.
It’s easy and delicious, ideal for comfy dinners, birthday parties, and all the holidays. You just can’t go wrong!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Macaroni: Any bite-size pasta is fine. Pick a favorite shape; something that will cling to the cheese sauce and deliver it right into your mouth. Cavatappi, farfalle, rotini, penne, rigatoni, ziti, orecchiette would also work wonderfully.
- Milk: Any fat percentage of milk you like. To make it even more indulgent, replace some of the milk in the recipe with evaporated milk.
- Cheese: My version of Baked Mac and Cheese calls for equal parts shredded cheddar and gruyère for creaminess and cheese-forward results. But feel free to mix things up with white cheddar, goat cheese, pepper jack, Velveeta, mozzarella, smoked cheddar, fontina, or even blue cheese. For depth of flavor, choose at least two. (Twist my arm!)
Step-by-step instructions
- Preheat oven to 350 degrees. Butter a 2 ½ quart or larger casserole dish. Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until just al dente, about 6 minutes. Drain well. Do not overcook and do not rinse macaroni. Return pot to stovetop. Over medium heat, melt 6 tablespoons butter until foaming. Whisk in flour and cook until bubbling but not browned, about 1 minute.
- Whisk in milk and bring to boil. Remove from heat and stir in cheeses until melted.
- Fold in macaroni and stir until uniformly combined. Season to taste with salt and hot sauce, if desired. Pour into prepared casserole dish.
- In a medium bowl, melt remaining 2 tablespoons butter in microwave. Stir in garlic until fragrant, about 30 seconds. Add breadcrumbs and toss until evenly coated.
- Pour breadcrumbs over macaroni. Bake until sauce is bubbling and breadcrumbs have browned, 30 to 40 minutes.
Recipe tips and variations
- Yield: This Baked Mac and Cheese makes nine 1-cup servings, ideal for dinner and complete round of leftovers for a small family.
- Storage: Transfer leftovers to an airtight container or cover the casserole with foil or plastic wrap, and store in the refrigerator for up to 4 days.
- Make ahead: Make it, just don’t bake it. Follow this Baked Mac and Cheese recipe through Step 4, then wait to add the breadcrumbs and bake. Cover the prepared casserole in foil and store it in the refrigerator for up to 48 hours. Bake covered (still at 350 degrees) for 20 minutes or until heated through, then add the breadcrumbs and finish in the oven for 20 minutes.
- Freezer: You can freeze the casserole before or after baking, but it stays creamier if you freeze it before the final bake; that way it isn’t heated up twice. Wrap tightly in plastic and foil, label, date, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- To go: Bake this casserole in the oven-safe insert of a 9×13-inch crockpot and then tote it with you to your family gathering. Bonus, you won’t have to ask your host to keep it warm!
- Season at every step: I like to salt and pepper at several stages so the flavors really pop. If you don’t season the sauce, the cheese mixture will be bland and tough to fix later.
- Get spicy: Make this Baked Mac and Cheese your own with a sprinkle of onion powder, garlic powder, or chopped herbs. A dash of smoked paprika adds smokiness without the heat. Or fold in canned chopped green chilies for a hint of acidity and mild heat.
- Bulk up your bake: Blanched or roasted broccoli or green peas are fabulous added during Step 4. You can also pump up the protein by incorporating shredded leftover or rotisserie chicken. Or mix crumbled cooked bacon in with the noodles, or sprinkle on top along with the breadcrumbs; this is my personal favorite mac upgrade.
Recipe FAQs
Leave your mac and cheese uncovered if you add any toppings (such as breadcrumbs or extra cheese) or if you love when cheese gets browned on top or in the corners. If you are reheating mac and cheese, or you made it ahead and are baking it when cold, covering it with aluminum foil will help it reheat most efficiently without drying out.
Creamy cheeses such as cheddar, gruyère, mozzarella, fontina, provolone, and American cheese all melt well. Just choose the one(s) that have the flavor you’re looking for in your casserole.
Do not rinse pasta after you cook it for mac and cheese. Extra starch from the pasta cooking water clings to the noodles and that helps the cheesy sauce stick to them.
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Baked Mac and Cheese
Ingredients
- Salt and freshly ground black pepper
- 1 pound elbow macaroni (see note 1)
- ½ cup butter divided, plus extra for buttering the dish
- ¼ cup all-purpose flour
- 3 cups milk hot (see note 2)
- 8 ounces cheddar cheese shredded (2 cups, see note 3)
- 8 ounces Gruyere cheese shredded (2 cups)
- Hot sauce to taste
- 1 clove garlic minced
- 1 cup bread crumbs
Instructions
- Preheat oven to 350 degrees. Butter a 2 ½ quart or larger casserole dish. Bring 4 quarts of water and 1 tablespoon salt to a rolling boil. Add macaroni and cook until just al dente, about 6 minutes. Drain well. Do not overcook and do not rinse macaroni.
- Return pot to stovetop. Over medium heat, melt 6 tablespoons butter until foaming. Whisk in flour and cook until bubbling but not browned, about 1 minute. Whisk in milk and bring to boil. Remove from heat and stir in cheeses until melted.
- Fold in macaroni and stir until uniformly combined. Season to taste with salt and hot sauce, if desired. Pour into prepared casserole dish.
- In a medium bowl, melt remaining 2 tablespoons butter in microwave. Stir in garlic until fragrant, about 30 seconds. Add breadcrumbs and toss until evenly coated.
- Pour breadcrumbs over macaroni. Bake until sauce is bubbling and breadcrumbs have browned, 30 to 40 minutes.
Recipe Video
Notes
- Macaroni: Any bite-size pasta is fine. Pick a favorite shape; something that will cling to the cheese sauce and deliver it right into your mouth. Cavatappi, farfalle, rotini, penne, rigatoni, ziti, orecchiette would also work wonderfully.
- Milk: Any fat percentage of milk you like. To make it even more indulgent, replace some of the milk in the recipe with evaporated milk.
- Cheese: My version of Baked Mac and Cheese calls for equal parts shredded cheddar and gruyère for creaminess and cheese-forward results. But feel free to mix things up with white cheddar, goat cheese, pepper jack, Velveeta, mozzarella, smoked cheddar, fontina, or even blue cheese. For depth of flavor, choose at least two. (Twist my arm!)
- Yield: This Baked Mac and Cheese makes nine 1-cup servings, ideal for dinner and complete round of leftovers for a small family.
- Storage: Transfer leftovers to an airtight container or cover the casserole with foil or plastic wrap, and store in the refrigerator for up to 4 days.
- Make ahead: Make it, just don’t bake it. Follow this Baked Mac and Cheese recipe through Step 4, then wait to add the breadcrumbs and bake. Cover the prepared casserole in foil and store it in the refrigerator for up to 48 hours. Bake covered (still at 350 degrees) for 20 minutes or until heated through, then add the breadcrumbs and finish in the oven for 20 minutes.
- Freezer: You can freeze the casserole before or after baking, but it stays creamier if you freeze it before the final bake; that way it isn’t heated up twice. Wrap tightly in plastic and foil, label, date, and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
My husband loved it. I thought it was very bland. I made the recipe as listed, with MILD cheddar and Gruyere. I wish now I had at least used sharp cheddar. Or layered the crumbs with the macaroni. The garlic offered some zip, but just in the first bite. I usually love your recipes. But, this one didn’t do it for me.
Hi Sammye, thank you for your comment, I’m glad your husband loved it. I’m sorry it didn’t hit the mark for you. I hope you’re able to make it again nd adjust it to both of your all’s liking. Sorry again! – Meggan
I made this recipe with gluten free flour and gf breadcrumbs. I also substituted lactose free milk and dairy free cheese due to my mom’s dietary needs. I’m always a little nervous when I make substitutions for her, but this recipe still came out super delicious! I used your suggestion to add green chilies and plenty of hot sauce! The whole family loved it at Thanksgiving!
Hi Tina, thank you for trying this recipe! I’m glad it was a hit! – Meggan
Delish! My family loved it!!
Hi Meghan, looking forward to making this tonight! I plan on using the cheddar gruyere by Trader Joe’s. What other cheese would you suggest for the other 2 cups?
Thanks!
Hi Yolanda! It’s totally up to you! I love the combination of Gruyere and cheddar! I would suggest maybe some swiss and some grated Parmesan. – Meggan
Hi! This looks terrific, but wondering if you have a conversion to use an instant pot. Many thanks! Your recipes are top notch.
Diane
Very tasty!
Made this last night using 2 cups mild cheddar and 2 cups Monterey Jack, because that is what I had on hand. When I added the pasta it seemed really thick, but I went ahead and turned it out into the casserole. I used panko bread crumbs, again because it was what I had on hand. This recipe is exactly how we like our mac. Perfection. Every one of your recipes have been perfect, especially your Chipotle recipes. Keep them coming!!!
Hi Barbara, thank you so much! Really. I spend a lot of time testing recipes and trying to make sure they are great, so it’s nice when other people agree. :) You’ve made my day. Thanks again! If you need anything, just shoot me an email. -Meggan
This recipe was easy to make and delicious! The entire family thoroughly enjoyed firsts and seconds!
I use 3x to 4x the amount of cheese I use the recommended amount then I coat the pan with both cheese then pour half the noodles in then I repeat and then add more sharp cheddar then add the rest off the noodles then repeat with more cheese 2x more cheddar then mozzarella
Why waste the extra cheese? This recipe is perfect as is.