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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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Love your recipes!!! Thank you so much for sharing them.
Quick question: I followed the recipe exactly. However, my mac and cheese had some graininess in the texture. Where did I go wrong? Many thanks again!!!!!
Hi Uma, What type/brand of Cheddar cheese did you use?
Hi Jenn, just wondering if I make this for Sunday can I prepare on Saturday and just bake on Sunday or should I complete on Saturday and just reheat on Sunday?
Love your recipes!
Hi Mary, you can go either way with this. If you just assemble it ahead, wait to add the breadcrumbs until right before you put it in the oven. Hope everyone enjoys!
For us this was good, not great. It was definitely creamy & has tons of potential. But for our family it was lacking in flavour. We felt like it could use a little bit of heat to zip it up. The nutmeg was nice but needed so much more. I will definitely use this recipe again as a base but will add a series of spices for our taste. All of that being said, I did double up on the recipe for leftovers & substituted some cream for some of the milk & didn’t use the breadcrumbs because my son isn’t a fan. So by doubling up, I’m sure I changed the flavour profile as a result. Still love Jenn’s recipes!
You mentioned that the blue pan is Emile Henry. Which size did you use in the photo? Someone mentioned that it was 13×9 but that would only be if you double the recipe? Thanks.
Hi Randi, It is a 7 x 11-inch dish. 🙂
As usual I love your recipes. I plan on making this for my son tomorrow when he comes to visit but he doesn’t like breadcrumbs on top of it usually. He’s a bit fussy when it comes to that unfortunately. Can I omit those?
Sure, that should be fine. You could make 1/2 the breadcrumb mixture and cover half of the mac and cheese with them if you’d like them as a topping. Hope that helps!
Never thought of that. Oh well, next time. Right now it’s in the oven and looking and smelling delicious. :0) Stay tuned!
Hi Jenn,
Love your recipes! You have made me a better cook! Thank you.
Quick question re the Mac and Cheese recipe – I see the make ahead instructions for assembling and freezing, then thawing overnight. If I want to make this dish today, and bake tomorrow, should I simply put it in the refrigerator after it’s assembled? Should I wait to add the crumb topping until tomorrow? And should the dish sit outside on the counter for a certain period of time to come to room temperature before I bake it? Thanks!
So glad you like the recipes! Yes, after assembling this I would cover and put in the fridge. I’d wait to add the panko topping until right before you bake it. And while it’s not absolutely necessary, feel free to let it come to room temperature before you bake it. Hope you enjoy!
Hey planning on making this for Thanksgiving! How long will it take to reheat in the oven? Thank you
Hi Michaela, I would guess it would take 30 minutes give or take.
Hi! How far in advance can I make this without freezing? I want to make maybe Wednesday afternoon for Thanksgiving, and keep refrigerated until Thursday afternoon. Will that work if I wait to add the panko topping? Thanks so much!!!
Hi Sara, Yes, feel free to make it up to 2 days ahead. If you’re baking it right before serving, add breadcrumbs just before putting it in the oven. Enjoy!
Hello!!! I am making this for Thanksgiving. I bought the ingredients and then made the decision to double it. The store was out of Gruyère this time. Can I substitute with Swiss or is there a better alternative? (I have one block of Gruyère.). Thank you!!! (P.S. I love your cookbooks. I have made tons of your recipes!)
Hi Allison, Swiss will work nicely. Enjoy…and so glad you like the cookbooks! ❤️
Thank you and Happy Thanksgiving!!! 🦃
I want to take this to a thanksgiving lunch where we expect about 30 people. Do I just quadruple the ingredients?
Thank you.
Yep 🙂
I want to know where you got that beautiful blue baking dish! And, it goes without saying, the mac and cheese is incredible!!
Glad you like it! And the baking dish is by Emile Henry.