Mac and Cheese
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Ultra-creamy and topped with crispy panko and herbs, this baked mac and cheese is a real crowd-pleaser.
Good homemade baked mac and cheese begins with al dente noodles and a rich sauce made from butter, flour, milk, and loads of shredded cheese. The noodles are tossed with the cheesy sauce, transferred to a baking dish, topped with crispy breadcrumbs, and then baked until bubbling and golden. Since I find most homemade mac and cheese recipes to be a bit dry, I developed this version to be ultra-creamy. The crispy panko and herb topping is inspired by the delicious mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown – it absolutely makes the dish! The recipe serves four as a main dish and six as a side; if you’d like to double it for a crowd, bake the mac and cheese in a 9×13-inch dish and increase the cooking time to 30 to 35 minutes.
What you’ll need to make mac and cheese
I use three different kinds of cheese in this recipe: Gruyère, extra-sharp Cheddar, and Parmigiano-Reggiano. Using more than one type of cheese adds dimension to the dish.
Be sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is made according to government-mandated quality standards. Similarly, it’s important to use authentic Parmigiano-Reggiano, which has a lot more flavor than domestic Parmesan. You can tell if it’s the real deal by the rind, which should be embossed with the name over and over. (If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”)
I go the traditional route with the pasta and use elbow macaroni, but any pasta that has lots of nooks and crannies will work nicely.
Step-by-Step Instructions
Step 1: Boil the Noodles
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don’t want it fully cooked.) Drain well and rinse with cold water.
Step 2: Make the Cheese Sauce
Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat and add the flour.
Stir with a whisk until the flour is combined. This mixture is called a roux.
Continue cooking, whisking constantly, for 2 minutes. The roux will look foamy.
While whisking constantly, pour in the milk. Bring to a boil, then reduce the heat to low and cook for a few minutes more, until thickened and smooth. This French “mother sauce” is known as béchamel, or a sauce made from a white roux and milk.
Off the heat, add the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg.
Whisk until the cheese is completely melted; if necessary, place the pan back over low heat but do not boil. The finished cheese sauce is known as Mornay sauce, or a béchamel sauce to which shredded or grated cheese is added.
Step 3: Combine the Noodles with the Sauce
Add the cooked pasta to the sauce.
Stir to combine. It will seem way too soupy and creamy – that’s okay, that’s what you want!
Pour into a buttered 2-quart baking dish and set aside.
Step 4: Prepare the Crispy Topping
In a small sauté pan over medium heat, melt the remaining tablespoon of butter and add the panko.
Cook, stirring often, until golden brown, and then stir in the herbes de Provence or thyme. This step of browning the panko may seem unnecessary — you’d think it would brown in the oven — but I find it needs a head start on the stove to get really golden and crispy.
Step 5: Bake
Sprinkle the toasted panko over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano.
Bake for 25 to 30 minutes, or until bubbly and golden brown.
Serve warm out of the oven and enjoy. (Note: this recipe was originally posted on the blog in 2009 and updated in November of 2018. To download the original recipe, click here.)
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Mac and Cheese
Ultra-creamy and topped with crispy panko and herbs, this baked mac and cheese is a real crowd-pleaser.
Ingredients
- ½ pound (8 ounces) macaroni, cavatappi or penne pasta
- 4 tablespoons unsalted butter, divided, plus more for greasing the pan
- ¼ cup all purpose flour
- 2½ cups whole milk
- 6 ounces Gruyere, grated (about 2 cups)
- 4 ounces extra-sharp Cheddar, grated (about 1 cup)
- ¼ cup plus 1 tablespoon grated Parmigiano-Reggiano
- ½ teaspoon salt, plus more for the pasta water
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- ½ cup panko bread crumbs
- ½ teaspoon herbes de Provence or dried thyme
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
- Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the cheese doesn't fully melt off the heat, it's okay to place the pan back over low heat, but do not let the sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that's good. Pour into the prepared baking dish and set aside.
- In a small skillet over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining tablespoon Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.
- Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.
- Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 807
- Fat: 45 g
- Saturated fat: 26 g
- Carbohydrates: 62 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 38 g
- Sodium: 760 mg
- Cholesterol: 130 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Is there any other cheese that can be used instead of the gruyere? It’s a tad bit expensive for a small slice everywhere I look.
Hi Gloria, you could use grated Parmigiano-Reggiano, Swiss or Cheddar. Hope you enjoy!
Hi Jenn,
I love your site, I have been working my way through many different recipes and am pleased with the results! This mac and cheese tasted a little bland to me, but I think I didn’t have the ideal gruyere and extra sharp cheddar. Do you have particular brands you recommend?
Hi Alexis, I’m sorry you found this to be a bit bland! I don’t have any particular brands of cheese that I’d recommend, but I’d definitely go with something that’s good quality. (Also, rather than the cheese, it could’ve been that this just needed a bit more salt.)
Hi Jenn,
For the bread crumbs, should they be toasted first? I’ve never used bread crumbs that were toasted (even when baking in the oven).
Thanks!
Katy
No Katy, they don’t need to be toasted first. Hope you enjoy!
Outstanding recipe! I used medium shell pasta and followed every thing else exactly as written! Best Mac n Cheese I’ve ever made!
I tried and it is VERY creamy. My kids like it less so (I actually make them Cooking Light’s version which they love). That being said, for them it made a perfect side. I’d also adjust a tad less for the sauce if you don’t like to super saucy. It worked for me because the kids dipped their haricot verts into it.
Hi Jenn!
I made this twice and my family loves it. Just wondering what your thoughts on adding a little cream cheese to this dish?
Hi Lily, Glad your family likes it! I’ve never tried adding cream cheese to this, so I can’t say for sure, but I think you could get away with adding a little; maybe 1/4 cup at the most. I’d love to hear how it turns out this way!
Should this be like soup when I pour it into the baking dish? It looks like I should have another 8 ounces of pasta!
Hi Jenn, hmmm, this should be saucy but not soupy- are you sure you measured everything correctly?
Yes I checked and rechecked. Oh well—it came out good and reheated well too! Thanks for another great recipe!
Glad to hear it turned out well– all’s well that ends well :)!
This is undeniably the best Mac & cheese I’ve ever eaten and I’ve had quite a few. I just follow your instructions to the letter and it comes out perfectly. You can’t substitute cheeses because this combo is the best. Thank you!
I made this for Thanksgiving this year and everyone at the table loved it (toddler and 1st grader through grandparents)! I used cavatappi pasta. I made the dish the day before Thanksgiving and just put it in the oven to heat it up before the meal. I actually think it tasted better the day after!
Incredible! I made it for my friends and they would not stop complimenting it. I did not add the bread topping (personal preference) and it goes great with broccoli.
how large is the container that this goes in? ie how big is the baking dish supposed to be?
This should be baked in a 2-quart baking dish. Enjoy!
Can this be made ahead of time?
Sure Sue, Feel free to make it ahead. If you’re baking it right before serving, add breadcrumbs just before putting it in the oven.
Hi!
How long in advance can I assemble this before adding the breadcrumbs and putting it in the oven?
Thanks!
Hi Lily, I’d say it’s fine to prep it up to two days ahead of time.
Yes, someone that really knows how to cook proper mac n’ cheese. I appreciate your take as I also do the rue method, but have only used sharp cheddar. This may seem a bit odd, but I like to add garlic and some Texas Pete sauce and it turns into a yummy different take…
Jen,
Follow up,
It cooked up nicely! My husband loved! So I guess I did this correctly. Another five stars! Thank you, Susie
I must have done something wrong because when I poured it into the dish it was very liquidity.. I must have not have had hot enough milk when I poured it into the melted butter and flour mixture?.. I stirred for 10 minutes and it never got thick…im baking it now.. Ha hopefully we can still eat it. I love your recipes! Susie
I have a question. . . If I wanted to make this for a dinner with french people 🙂 How could I dress up the flavor? I think the recipe is awesome the way it is. . . Just wanted to add an awe factor.
Hug
Sara
Hi Sara, Not sure you need to any additional ingredients to the dish, but you could serve it with this traditional French Carrot Salad on the side.
Finally! After so many years trying to find a good mac and cheese recipe. . . yours is delicious and not as messy if even messy.
Everyone loved it. I added peas for my girls . . . and used penne as you suggested, so yummy.
I am making it again for a playdate! Yeah! So happy.
A big hug from a huge fan.
Sara
Oh, my. A six-star recipe. I followed this recipe exactly and in return received a combination of flavors that were beyond delightful.
For the next make I am going to add lobster — I believe it will make this a perfect over-the-top tailgate recipe. Thanks, Jenn!
I was wondering about the bread crumbs…can I use grated? If not, do I need to only use white bread? Thank you.
Sure Joann, you could use grated bread crumbs if you prefer and it really can be any type of bread. Enjoy!
Hi Jenn,
Do you have the measurements in metric? =x
Hi, I’ve started to have metric conversions for recipes on the site, but just haven’t updated that one yet. I will update that it within the next few days. Thanks!
The Mac and Cheese recipe now has metric conversions. (Look for the metric/cup measure toggle slightly above the ingredients in the recipe.)
Thanks Jenn! 😀
Another winner! Quick question — what changes would you suggest if I wanted to add broccoli? Would I add chopped broccoli when I add the cooked pasta? Are there any pitfalls that I should be aware of if adding a vegetable?
I made this tonight and it was a big hit! Be careful when doubling the recipe…..I screwed up some things but it came out GREAT! Thanks, Jenn, for another wonderful recipe.
Adults loved it, kids not so much.
Unlike many people, mac ‘n cheese was not a staple in our family when I was growing up. Therefore, I cannot recite my mom’s “from scratch” recipe from memory and, quite frankly, thought of mac ‘n cheese as an emergency meal that was made from a boxed mix when it was necessary to get food on the table quickly and there wasn’t time to prepare a real meal. This recipe changed my ideas about mac ‘n cheese. I first made it to appease the appetite of our 6 year old granddaughter and another picky eater in our family. It not only satisfied this need, but it also received rave reviews from the carnivores who enjoyed it as a side dish. I will make this again and again – if you make it you will only resort to a boxed mix in an extreme emergency. Enjoy!
Best mac n cheese I have ever made!!!! This one IS a family favorite and will make many times over. Very easy and flavorful and WAY better than the store bought junk!
This is a great recipe. I made it exactly as written. Everyone loved it. Great for leftovers. Truly. This will be in my go-to rotation from now on.
Absolutely delicious! This recipe was incredibly easy to put together and the results are a bit beyond belief. The hardest part of the process was waiting for it to bake; I was so ready to just dive right into it and sweated out minute after minute until it came out golden brown and near restaurant quality. This is officially going in my short list of fave recipes.
Love this recipe!!! Perfect mac n cheese no matter what cheese you use. Thank you!
Great mac& cheese ! Iam new to your site
And looking forward to try other great recipes. Thank you for sharing! !
I didn’t have nutmeg on hand when I made this recipe but thought the dish was delicious without it.
What would be the issue with using salted butter instead of unsalted? Thanks!
Hi Sylina, Just allows you to control the salt level.
My go-to mac ‘n cheese recipe! I cut corners a little and sometimes use already grated cheese, and panko for the bread crumbs and it comes out just fine.
Excellent! I loved the penne in it! I even used low fat milk & cheese in it & it was great! I also omitted the bread crumbs & just topped with a little cheese. Another keeper!
This is a great recipe! I skipped the fancy cheese and just used cheddar and it was still divine. I found that this was enough sauce for almost an entire box (16 ounces) of pasta. I will definitely be making this again and again in the upcoming colder months.
This is great. I like to sprinkle some paprika in it to add a little new flavor. Love this!
Made thia last night for guests as a side dish to the beef brisket – it was a huge hit! Creamy and rich, but not too heavy (and gave me an excuse to finally buy a grater). Thanks for another winner. 🙂
If I double the recipe, do I also double the cooking time?
Hi Erin, It will take longer to cook but not double…just check it every five minutes or so after the recommended cooking time.
Comfort food doesn’t get better than this! Kids love it!
Makes yummy mac and cheese. I mix up the cheeses based on what’s in the fridge.
Hi Jen, I am planning on making this as a side dish with for some company. Do you know if I can make most of the recipe ahead of time (morning) and leave it in the fridge, and then add breadcrumbs and bake at the last minute?
Hi Rachel! Should be fine to make most of the recipe ahead, then add breadcrumbs and bake at last minute. 🙂
Being an Asian immigrant, and therefore no any pass-me-down western recipes from my family, I’ve been looking for a long time a from-scratch mac and cheese recipe to please my U.S. born children. Most of the mac and cheese recipes I’ve tried are all dry but this one is flavorful and moist, a keeper!
I like the combination of cheeses.
Never made it from scratch, but this might make me start trying!
Adore Mac & Cheese and Ina Garten!
Mac and cheese is the best when the sauce is made from a roux. I started doing this last year and haven’t looked back since. Adding a little bit of dijon mustard to the sauce gives it a nice kick too!
The BEST mac & cheese…..always a comfort food….this one is gourmet comfort!!!! Yummy, yummy, yummy!!!!
This was REALLY good, but I did feel like this needed a bit more seasoning. We added more black pepper and a dash of red pepper flakes at serving. Loved the consistency and base flavors. Might try mixing up the cheese blend next time. Keep the great recipes coming! I’m trying out your pancakes tomorrow morning. yum!
soo good. reheating leftovers tonight with some barbeque. josh gets sooo excited when he hears I am trying one of your recipes – so cute!
A definite keeper! There’s a restaurant here in LA that makes a wonderful mac & cheese w/ truffles on occasion. Amazing.
http://mydinnerswithrichard.blogspot.com/
your blog is absolutely fantastic! i’ve made this recipe, the pumpkin bread and the supernatural brownies (it’s officially now my go-to brownie recipe). just wanted to say that you are doing a fantastic job! the blog is beautiful and your photos are gorgeous and incredibly helpful. i can’t wait to try more of your recipes.
Brandy – You can use olive oil in the pasta water but definitely still use unsalted butter for the cheese sauce. Enjoy!
could the vegetable oil be substituted with olive oil?