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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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!
Best Mac and cheese EVER! I doubled the recipe and made it for Christmas and it was a hit! It was gone really fast and everyone asked for the recipe. One thing I don’t like about other Mac and cheese recipes is, after you bake it, it gets drier and not creamy. Well with this recipe, the Mac and cheese is so creamy and cheesy! So delicious!
The only thing I didn’t do was add any herbs de Provence or thyme and it tasted amazing still. Thank you for this delicious recipe!
Best mac n cheese I have ever made! My 3 year old even asked for seconds which never happens! Thanks so much for sharing!
By far the best Mac and Cheese Recipe I’ve tried. We don’t use bread crumbs on top, but will sprinkle a little bit of thyme and more Parmigiano-Reggiano on top and pop in the oven and it’s perfect. Every recipe I try from Once Upon A Chef has been absolutely amazing.
Jenn,
This turned out great! Will definitely make again. Love all your recipes I’ve tried so far! Looking forward to trying more. Thanks for sharing!
Very good recipe.
Doubled the recipe and it took about 30 minutes longer to cook through.
I like my roux a bit darker, so I cooked it a little longer. It gave the cream sauce a more golden color.
I used a 1 1/2 cups panko, and 4 tbsp more butter. The thyme was a very nice touch in the topping. The cheese quantities were a very good combination. I was concerned the Gruyere might be a bit too strong for the younger folks, but no one noticed at all.
I will definitively make this again.
I’ve made this half a dozen times already and love it! Usually I double the recipe for events. It works best for me if I add more flour to the roux and cook it to blonde. Great recipe.
This was so delicious. I loved that it used Gruyere for a bit of a different flavor. It was so incredibly rich and creamy. It was very cheesy and the panko provided a great crunch on top. Will definitely make again.
Jenn,
Thank you for a shout out to our tiny Maple Ave Restaurant!
Today a couple came by for lunch, telling us they found us through your blog – a nice surprise.
By the way, your recipe is very close to how we actually do our mac!
Thanks,
Chef Juste
So nice to hear from you Juste! (❤️ your restaurant)
This recipe is definitely Make-Again. Great taste, and has a nice presentation, with the toasted bread crumbs.
It was a trifle pot/pan/utensil intensive, but that’s probably just the way I cook. Well, OK, not probably.
Regarding sauce lumpiness, the recipes for bechamel/mornay sauce (and that’s basically what we’re making here) all say to heat the milk first. And Jenn’s reply to one of the recent comments was spot on: don’t dump all of the milk in at once. Tame the roux with maybe 1/2 cup of the milk and whisk it smooth, then add the rest slowly.
Thanks for the recipe, Jenn.
Joe
This is by far the best Mac and cheese recipe. So delicious!!!
This mac and cheese is easy and delicious. It adapts well to the ingredients you have on hand. (I had sharp cheddar and a Mexican cheese blend.) Also, I used 2% milk and it was very creamy. I think toasting the bread crumbs was a great idea. The thyme was a nice touch. My husband loved it! Thank you for another successful recipe.
Delicious!
Hi Jenn. Just wondering- the measurement for the parmigiano reggianno is that with the cheese grated fine or coarse?
Thankyou
Hi Dana, I used coarse. Hope you enjoy! 🙂
Haven’t made this yet, but am wondering if skim milk would work? Has anyone tried it?
Thank you!
Hi Sue, technically skim milk will work but it won’t be nearly as creamy. If you feel comfortable using 2 percent milk, I would encourage that. Hope that helps!
Your recipe sounds great, however whenever I have to melt butter and whisk in the flour, it turns really lumpy, especially after I add in the milk and I can never get it looking like yours. What am I doing wrong?
Hi Jessie, The key to adding to getting a white sauce that isn’t lumpy is to add the milk very slowly. I always start out by adding about a quarter of the milk and whisking it constantly until all of the lumps are gone. And after that, I continue to add it slowly. Also, a flat whisk (like the one I have in the picture) really helps as it allows you to get into the corners of the pan. Hope that helps!
I learned from a chef on the television that you should always add in warm milk to a roux and never cold milk to avoid lumps.
For Jessie, re: the lumpy roux issue. I agree with the other comments, and also find it helpful after whisking in the flour, to pull the pan off the heat and then whisk in the first half to three quarters cup of the milk. Use a whisk if possible. When that first addition of milk has ‘loosened’ the roux, I return it to the heat and continue whisking in the balance of the milk.
Delicious! I followed the recipe almost exactly, except I used thyme. I tasted it prior to baking it and I was like – it’s ok… but then after baking it for 30 minutes and tasting it with the baked butter/bread/parmesan/thyme topping – YUM! Next time I will try it with the Herbes de Provence. I made it for my son’s 12th birthday as he says homemade Mac n Cheese is the best. He loved it too!
We loved it, but I have to admit that I had to change the recipe a little due to my own stupidity. While shopping I bought way more cheddar cheese than needed and I couldn’t find Gouda so I bought Jarlsberg, and I bought too little of that, so my cheese ratios were backwards and the types weren’t per the recipe. I gave the recipe five stars because it was delicious as I made it, and is most likely better if you actually follow the recipe. I guess the bottom line is the recipe appears to be a little flexible cheese-wise if you need to made some substitutions.
I can’t find Gruyere where I live, can I just use cheddar?
Sure!
I was looking for a mac n cheese recipe worth repeating and this is it. I’ve made it several times now and it has turned out every time. The mix of gruyere and cheddar is delicious and I love the panko topping. I actually have frozen leftovers in individual servings and they reheat fine. I make sure it’s thawed first and then reheat in the oven and the topping turns out crispy. This is my favorite homemade mac n cheese.
Can this recipe be doubled for a larger crowd?
Sure, Kim. I’d cook it in a 9×13-inch dish. And be sure to increase the cooking time to 30-35 min. Enjoy!
This dish turned out fantastic! I think this is my new go to mac n’ cheese. I followed the directions exactly and it was delicious. The mix of the gruyere and cheddar was great with the touch of parmesan-reggiano. It also reheated well, I did about a minute or so in the microwave and then a few in the oven to get the bread crumbs nice and crunchy. Can’t wait to make it again.
I saved this to my paprika recipe collection so I will be making it agin. I made this for a Christmas gift. However, I will use 2 cups of milk, 1/2 tsp more salt, 1/4 tsp more pepper (white), and more of a stronger cheddar Cheese… I make a white sauce And like to have browned butter and then cool the roux, and add the milk a bit at a time with whisking in between each addition. I never bother to warm, the milk—cooking is such an individual sport. Lol
Also I would like to have the recipe state that it really need to stress the al dente for freezing before baking and to not cook it before freezing for eating later And there’s nowhere in the instructions about freezing to not add the Panko topping. I need that information up top… like if not baking it right away, don’t add the Panko topping.
I’ll be trying it again.
This is delicious: can it be frozen?
Thanks,
Judy
Glad you like it! Because it has so much dairy, I don’t think it will freeze very well – sorry!
Can I bake the Mac and cheese frozen? I gave a dish to my son and he is impatient about waiting for it to defrost. Do you have a suggestion on how to bake it frozen? Btw, it was frozen in a Pyrex dish.
Hi Julie, Yes, it can be baked without being thawed. While the pyrex should be okay going directly into the oven, I think it would be safer to thaw it first (even leaving it out at room temp for 30 minutes would help). Hope your son enjoys!
Excellent mac and cheese. Love the consistency — smooth and saucy, gooey, but not too thick and starchy like some other versions. And you get epic cheese pulls, like something out of a commercial. Really nice breadcrumb topping, too. I used a little mild cheddar in place of some of the sharp, just to take some of that bite/edge off that I find a tad off-putting with a lot of sharp cheddar.
I’ve made this before and it was a keeper! How might I add lobster for a different vibe?
Glad you like this, Dolly! I would just stir some lobster into the pasta and cheese mixture before pouring it all into the baking dish. Sounds delish! 🙂
Can you use gluten free pasta for this dish?
Sure!
I doubled the recipe and used a 13×9 pan (as suggested) for my church group meeting. It was a big hit and people were asking for the recipe!
This is my very first time writing a review for any recipe. I just had to after the reaction I got after serving this. I’ve been making baked Mac n’ cheese for years and I too have found it always to be a little dry. Tried this recipe last night and I was told this was the best I ever made. It came out exactly as I was hoping for.
Can’t wait to try this. If I wanted to add some Fontina to this recipe, do you think it would work? Any recommendations on how to do it? Thanks so much for your help, Jenn!
Sure, Maura – I would just add it in place of some of the gruyere. Just keep in mind that it doesn’t have as much flavor. 🙂
Mac n’ Cheese: This was the best recipe ever…creamy, cheesy, wonderful comfort food!
This mac n’ cheese is fabulous! It’s extremely rich and creamy. I made it per the recipe and we enjoyed it immensely!
Hello,
I plan to make this for a crowd of 100! Any tips? Ive done the math. Any help will be appreciated!
Hi Meghan, that’s a lot of Mac and Cheese! 🙂 My one suggestion would be to use a series of smaller baking dishes (like the disposable foil ones you can get at the grocery store). You won’t want to make the batches too big, or I’d be concerned that they wouldn’t cook evenly. Hope everyone enjoys!
Delish! Made as directed but omitted the bread crumbs on top! Family loved it & have made it twice since then with same outstanding results!
Excellent!!! I’ve been looking for a good macaroni and cheese recipe since losing a great recipe I had years ago. This is just as good as my original recipe. I don’t like parmigiano-reggianno so I just substituted more cheddar and might try Fontina next time.
I’m excited to make this for tonight’s dinner. Minor quibble: the recipe calls for whisking in “the hot milk”, but nowhere does it say to heat the milk. I like to have my mis-en-place ready before I start cooking, and had I not studied the recipe, I would have gotten to the step of adding the milk and had to stop and heat it.
Love all your recipes, and I’ll come back and rate this one after we eat it.
Hi Tom, So sorry – that’s a typo. There’s no need to heat the milk, although it’s fine if you do. Thanks for catching that!
Made this dish tonight. Heating the milk helps. It’s the best Mac and Cheese we ever ate. I can see adding lobster or crab meat to this dish. Truly awesome. Thanks again.
I would like to make this recipe for Thanksgiving, as a side dish. Would you simply double your recipe?
I’m excited to try this 5 star recipe
Thank you
Rita
Yep and cook in a 9×13-inch dish; be sure to increase the cooking time to 30-35 min, too.
I’m thinking about Thanksgiving myself– could I make and refrigerate early in the day and bake before dinner?
Hi Martha, Sure it’s fine to make it ahead — just wait to add the breadcrumbs until right before you put it in the oven. Hope everyone enjoys!
Hi Jen! I’m a super-fan of your website and I have your book, in addition to the binder full of all your recipes that I’ve printed! So you see, I had made my own version of your new book before you even had it published!! : – ) Your recipes are a real blessing — they never fail! The photos are compelling, the instructions are clear, and the results are excellent! The only downside is that I spend way too much time reading them over, trying to figure out which one to try next.
I have a question regarding your Mac n’ Cheese recipe — it has Freezer-Friendly Instructions indicating it can be frozen for up to 3 months, but in the review section you responded to a reader’s question about freezing with the comment that you wouldn’t recommend freezing this dish because of all the dairy it contains. So which is it…??
Thank you for your answer and for making our meals so enjoyable!
Hi Toni, So glad you’re enjoying the site and the cookbook! Sorry for the confusion — the dish can be frozen unbaked but not after it’s cooked. 🙂
Hi Jenn,
Should it be frozen with or without the panko and additional cheese?
Thanks!!!
Hi Katy, You can freeze it with toppings. 🙂
Jenn, hello. Can you make the mac and cheese recipe ahead of time? If I made it early a.m. put in the frig then cooked it around 12:30 would that be ok?
Thanks.
Barb
Sure, Barb, that will work – just add breadcrumbs just before putting it in the oven. Hope you enjoy!
Jenn,
I’m a huge fan, love your recipes!
I only have regular bread crumbs
in the pantry 🙁
Will topping be ok without panko?
Nancy
So glad you like the recipes! Sure, regular bread crumbs will work here. Enjoy! 🙂
How would I make this in a large crockpot.
Hi Janice, I don’t have any experience using a slow cooker, so I’m not sure how well it would convert. Here are some tips that may help. I’d love to hear if you try it and how it turns out!
I made this last night for dinner. Another winner! I didn’t have Gruyere, so I used Parmigiana-Reggiano per recommended in a previous review. I altered the amount of cheese by adding 1 less of the PR and 1 more of the cheddar. It was delicious! Thanks again Jenn! My son had been requesting Mac and cheese and he thoroughly enjoyed this one.
~ your cookbook is supposed to arrive today and I’m super excited!!!
Even my fussy eaters loved it!
Hi Jenn, Love so many of your recipes.
Just tried the mac and cheese. It was excellent. Just wondering if you could recommend another cheese instead if Gruyere. Thanks, Nicole from Canada
Nicole, so glad you’re enjoying the recipes! If you’d prefer a different cheese, you could use Swiss, grated Parmigiano-Reggiano, or Cheddar.