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This baked mac and cheese recipe has a creamy three-cheese sauce and a crisp, golden topping.
This baked mac and cheese is everything the classic should be: ultra-creamy and cheesy on the inside, with a crisp, golden panko topping. The trick to getting it just right is using plenty of cheese sauce, made with extra-sharp cheddar, Gruyère, and Parmigiano-Reggiano, and slightly undercooking the pasta so it finishes cooking and absorbs some of the sauce in the oven.
But what really sets this mac and cheese recipe apart is the crispy panko and herb topping, inspired by a “fancy” mac and cheese I once enjoyed at a restaurant. And rather than relying on the oven to brown the breadcrumbs, I toast them in butter first, which guarantees a crunchy, golden crust.
This dish just as at home on a holiday table as it is for a cozy family dinner. And for easy entertaining, it can be assembled ahead of time and baked just before serving.
“I took it to a dinner party last night and it was an absolute hit with all of the adults and children. Gone in minutes and I doubled the recipe!”
What You’ll Need To Make Homemade Mac and Cheese
- Macaroni, cavatappi, or penne pasta: Elbow macaroni is traditional, but any short pasta with plenty of nooks and crannies to catch the creamy cheese sauce works well. Cavatappi is another favorite because its ridges and twists hold onto the sauce beautifully.
- Unsalted butter: Forms the base of the roux and is also used to toast the panko topping. Using unsalted butter gives you better control over the seasoning.
- All-purpose flour: Combines with the butter to make a roux, which thickens the milk into a smooth béchamel and gives the cheese sauce its creamy consistency.
- Whole milk: I prefer whole milk here for the richest, creamiest sauce. Low-fat milk will work, but the finished sauce won’t be quite as rich.
- Gruyère, extra-sharp Cheddar, and Parmigiano-Reggiano: Using three cheeses instead of one gives the sauce more depth of flavor. Gruyère is nutty and melts beautifully, extra-sharp Cheddar adds that classic mac-and-cheese flavor, and Parmigiano-Reggiano brings a salty, savory note. For the smoothest sauce, grate the cheeses yourself rather than using pre-shredded cheese.
- Nutmeg: Just a pinch is traditional in béchamel-based sauces; you won’t really taste it, but it adds warmth and brings out the flavor of the cheese.
- Panko breadcrumbs: Their light, flaky texture makes a much crispier topping than ordinary breadcrumbs. Toasting them in butter before baking guarantees a golden, crunchy crust.
- Herbes de Provence or dried thyme: The herbs give the buttery panko topping a savory, aromatic note.
- Jump to the printable recipe for precise measurements
How To Make Baked Mac and Cheese
Boil the noodles: Cook the pasta until it is just shy of al dente. It should still have a little firmness in the center, since it will continue to cook in the oven and absorb some of the cheese sauce as it bakes. Drain well and set aside.
Make the cheese sauce: Start by cooking the butter and flour together to form a smooth roux. Gradually whisk in the milk, and cook until it thickens into a creamy sauce. Whisk in the Gruyère, Cheddar, and Parmigiano-Reggiano along with the seasonings. Once the cheeses have melted, the sauce should be silky, smooth, and thick enough to coat a spoon. This cheese-enriched béchamel is known as a Mornay sauce.
Assemble: Stir the cooked pasta into the cheese sauce until every piece is well coated. The mixture will look very loose and saucy at this point—almost excessively so—but that is exactly what you want. The pasta will absorb some of the sauce as it bakes, which is what keeps the finished mac and cheese creamy rather than dry. Transfer the mixture to the baking dish and spread it into an even layer.
Prepare the crispy topping: Toast the panko in butter until it begins to turn golden, then stir in the herbs. Giving the breadcrumbs a head start on the stovetop ensures they become deeply golden and crisp in the oven without having to overbake the mac and cheese. Scatter the toasted panko and more Parmesan cheese evenly over the pasta.
Bake: Bake the mac and cheese until the sauce is bubbling around the edges and the topping is crisp and golden. Let it rest briefly before serving so the sauce can settle slightly while remaining creamy. Enjoy!
Make-Ahead & Freezing Instructions
The mac and cheese can be assembled up to 1 day ahead of time and refrigerated. Bake directly from the fridge, allowing a few extra minutes in the oven.
The mac and cheese can be frozen, unbaked, for up to 3 months. To bake, thaw it in the refrigerator for 24 hours, then follow the baking instructions in the recipe.
How To Reheat Mac & Cheese
To reheat leftovers, cover with aluminum foil and warm in a 300°F (150°C) oven. For best results, do not microwave.
Video Tutorial
Baked Mac and Cheese
Ingredients
- 16 oz macaroni, cavatappi or penne pasta
- ½ cup (1 stick) unsalted butter, divided, plus more for greasing the pan
- ½ cup all-purpose flour
- 5 cups whole milk
- 12 oz Gruyere, shredded (about 4 cups)
- 8 oz extra-sharp Cheddar, shredded (about 2 cups)
- ⅔ cup grated Parmigiano-Reggiano
- 1 teaspoon salt, plus more for the pasta water
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup panko breadcrumbs
- 1 teaspoon herbes de Provence or dried thyme
Instructions
- Preheat the oven to 375°F (190°C) and set an oven rack in the middle position. Grease a 9 x 13-in (23 x 33-cm) 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 6 tablespoons (84 g) of the butter in a medium 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, ½ cup (50 g) of the 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 2 tablespoons 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 Parmigiano-Reggiano (about 2½ tablespoons). Bake for 30 to 35 minutes, or until bubbly and golden brown.
Nutrition Information
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.
What To Serve with Mac and Cheese
Baked mac and cheese can be served as a main dish with a simple green salad or roasted vegetables, or as a side with comfort-food favorites like meatloaf, barbecue chicken, pulled pork, or ribs. It’s also a natural fit for holiday meals alongside ham or turkey.
More Cheesy Pasta Recipes
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The best ever Mac n Cheese recipe! Jenn, you are a true master! Everything I’ve made of yours is fantastic!
The quality of the cheese can make it okay or out of this world – be sure to splurge on the best!
I always have to double and make 2 at a time-one for my house one for my boyfriends’ house.
❤️
My ten year son pronounced this the best macaroni and cheese he has ever tasted. It was so creamy and delicious; we all had second helpings! Thanks for another great recipe.
Delicious!!! I made it exactly as written, with high quality cheeses (3 year old cheddar, aged Swiss Gruyere, and imported Parmesan). The Gruyere was an excellent idea with its nutty flavor, but you could use all cheddar and I bet it would be equally good. It was really excellent as written, and extremely rich. As my husband said, we don’t eat mac and cheese often, so when we do, it’s worth doing right!
Great recipe! Everything I try on Once Upon a Chef comes out delicious. Thanks for such wonderful rested recipes.
I made this tonight when I had friends with kids over and it was a big hit with everyone. I didn’t even go fancy on the cheese- I live in the sticks and we don’t have nice cheese easily available, so I had to use pre-shredded sharp cheddar, Swiss (instead of gruyère) and Parmesan, and everyone was still eating the heck out of it, so I can only imagine how good it would be with real cheese.
Hi Jenn,
This is such an easy and delicious recipe! Thank you ! I have just recently stumbled onto your blog and have since purchased your book. I have made so many recipes already and they have turned out wonderfully. I love your clear-cut style of writing recipes and your helpful tips and tricks. You are my go-to chef now for all of my cooking needs! Thank you!
So glad you stumbled onto the blog and have been pleased with the recipes — happy to have you! 🙂
I made your mac and cheese tonight and it was well received. My husband said it is the best ever! A simple dish with great consistency to the cheese sauce, and perfect proportion of sauce to pasta. Will absolutely make it again.
This is the best macaroni and cheese I’ve ever had and the only one I make now. Sometimes I use whatever cheese I have on hand, and it still is delicious. I just make sure I take my time making the sauce and slowly add the milk.
I want to bring this to a potluck over a weekend. Which do you think would be better – keeping it unbaked in the fridge overnight and baking the next morning, with probably some slight reheating needed at the location, or baking, chilling, and completely reheating the next day? TY!
It’s truly fine to go either way, so I’d just do whatever is most convenient.
Hi there…when freezing this recipe then baking it, does it separate?…just wondering. I have a problem with freezing items with milk or cream in it such as soups…if it separates, it’s not very appealing to eat…make sense?…thx Jenn
Hi Marlene, as long as you freeze it unbaked, it shouldn’t separate. Hope you enjoy!