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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The creaminess level is off the charts in this recipe. The cheese mix also adds just a little bit of funk to up the ante on this dish.
Having been raised on the boxed kind, I didn’t think homemade could be so much better! I make time to cook Mac and cheese from scratch with this recipe; though it is quick and easy. Before I made the recipe, I was worried about two things. First, I am in the creamy camp instead of a drier, baked dish. Toppings were a no-no too. However, don’t let either thought stop you from preparing the recipe as written. It’s creamy and the topping makes it. Sometimes, I add chopped sun-dried tomatoes or roasted green and/or red peppers. This one of my favorite comfort food recipes on the site.
Woah – this mac and cheese was delicious! The variety of cheeses and crunchy topping is exactly how I like my mac and cheese. The leftovers were a little dry but I added a bit of milk and it helped a lot. I made this with penne which is my absolute favorite pasta to make mac and cheese with. Highly recommended if you have some cheesy pasta lovers!!
I have made this recipe a hundred times and it is wonderful! Sometimes I add 1/4 cup finely diced onion to the butter when making the sauce or substitute dry mustard and sweet paprika for the nutmeg. All in all it is the best mac n cheese recipe I have come across!
This is the most amazing mac and cheese EVER! Creamy, flavorful, perfect in every way. Love adding culinary lavender – so unique and delicious. Two words: Nailed It!
Attempting to make this today for try super bowl! Do you think I could sub Gouda for the Gruyere? I hate making substitutions to your recipes but I only have Gouda and Cheddar on hand!
Hi Sophie, I think I’m weighing in too late to help — sorry! For future reference, Gouda will work here. 🙂
I made this for the first time this past Thanksgiving. I used to always use the old timey recipe my mom made but no longer. This recipe is so incredibly creamy and loads of flavor. My new favorite!
Thanks for the recipes on this site as all of the ones I have tried are simply delicious and I love using fresh ingredients!
This is a great recipe! I love the different cheeses! This Mac and cheese is perfectly creamy and delicious. A hit for the whole family!
What’s not to love about Jen’s version of Mac and Cheese?! I had not tried the combination of Gruyere with Cheddar before, but now it will be my go-to recipe for this best of comfort foods. I use Cabot’s Seriously Sharp Cheddar along with Wisconsin made Gruyere. Definitely worth following every step!
Absolutely delicious!! Creamy, sharp, and comforting.
I made this recipe at Thanksgiving this year. This was by far the most decadent mac I have ever made! I have gotten so many comments and requests to make it again. I always though my version was good, but this elevates you to Mac and Cheese Queen status for sure!
great for adults and the grandkids loved it too!
This recipe was a big hit with the grandkids.
Best tasting Mac and cheese they ever had
All your recipes are easy to follow
Delicious recipe that my family now requests! I have tried mac and cheese from scratch in the past and never loved the results. This recipe is perfect!! The crunchy topping is fabulous. I have served it with grilled sausages and a green salad. Also served it as a main course with roasted broccoli on the side. Yum!
This is so comforting, especially on a wintery day. I don’t break my keto diet often but with this dish I do, and I don’t even feel guilty.
I made this recepie it was the best ,what I like about it is we are just 2 in our house ,quick to make , tasty and eve better as a leftover,
Merci
Love, love, love this recipe. It’s a hit with kids and adults alike.
Delish. It has the right amount of creaminess and crunch. Not too heavy in the belly. jenni is my girl! She never disappoints!
Macaroni and Cheese is a big favorite, but I could never get making it from scratch just right. My cheese combinations always came out bland. This recipe had the perfect blend of cheeses and I never knew how to make the toppings come out crunchy – now I do! My family loved this recipe.
PS I added French onions on top.
This is the only mac and cheese I will make. My three grandsons ask for this all the time, as does my husband. The 12 year old said it was better than the mac and cheese he had at a Nashville restaurant they visited last year. I don’t change a thing. It is always perfect!
Jan
After years of the kids saying they like the box Mac and cheese best, I made this for New Year’s Day with honey baked ham and everyone loved it! My new go to recipe.
Thanks, Chef!! You’re recipes never fail.
Karen
This is delicious and very rich! I know you can use many different cheeses, but the gruyère really makes this sing. Gives it a decidedly grown-up flavor. And for once the portions are correct! This really makes 3-4 servings, so the calories are accurate (and high!) comfort food at its best!
Looking forward to making this. I like the panko suggestion.
I love this recipe. The creaminess and the crunchy top are a perfect combination. I sometimes add a dash of white wine.
Hi Jenn – made this yesterday and it was outstanding. Quick question – why no microwave for reheating?
Thanks
Glad you liked it, Chuck! If you’re reheating an individual portion, using the microwave is fine. If you want to reheat the whole dish, the oven is your best option. Hope that clarifies!
This is the BEST Mac and Cheese Recipe. I made this for dinner and my sister, the Cook in the family, asked for the recipe. That made me smile! Thank You.
Hi Jenn – making tonight – just curious – how come no microwave for reheating?
Thanks. Chuck.
Hi Chuck, if you’re reheating an individual portion, I think using the microwave is fine. If you want to reheat the whole dish, the oven is your best option. Hope that clarifies!
Firstly, I NEVER eat mac and cheese. I’ve tried, even with bacon, but have never liked. Several years ago, I tried your recipe, based on your choice of cheeses. Not only did family rave, I enjoyed as well. Today I am giving your updated recipe a shot. (I just might add bacon).
Hi Jen, How far in advance can I make this ahead and keep unbaked in the fridge? Thanks!
Hi Yvonne, I think you can get away with assembling it up to 2 days ahead of time. Enjoy!
HI Jenn, once again I turn to you for inspiration! My daughter wants a Mac and Cheese dish tonight, any suggestions for a dish to go with it?
Thanks!!
Jean
Hi Jean, The mac and cheese would pair nicely with this Kale, Apple, and Pancetta Salad. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps and you and your daughter enjoy!
Amazing ! This is the 7th recepie i have made from Jenn and like always it was a HIT!
Would this recipe work for a large group – if I tripled the recipe and placed in large aluminum pan??Sounds delicious but wondering about increasing all ingredients.
Hi Katie, I think it will work, but the time in the oven may be different, so keep a close eye on it. Hope everyone enjoys!
Like many of Jenn’s recipes, this mac and cheese was sublime. I was a bit worried about the sauce to noodle ratio at first, but it turned out perfectly! This will be the only mac and cheese recipe I’ll use from now on.
Hi Jenn, I only have pre-shredded parmesan and cheddar on hand. Would the recipe still work with these? I understand it may not be as flavorful of course but wondering if it’ll affect texture or bake time or anything like that.
Hi Tanuja, It should work and bake time should be the same. Hope you enjoy it!
This is the best Mac n cheese. I’ve tried many recipes and this one appeals to adults and kids. It’s delicious, especially the topping
This was a wonderful recipe and will be making it again!
Can I make ahead?
Yes, feel free to make it ahead. If you’re baking it right before serving, add breadcrumbs just before putting it in the oven. Enjoy!
This is the best mac and cheese recipe I’ve made and I’ve made many! I couldn’t find Gruyere, so I ended up using Jarlsberg. It was a good substitution. This will be my go-to mac and cheese recipe from now on.
Yum! So delicious! Great balance of flavors and I think toasting the panko crumbs beforehand made a huge difference.
Hi Jenn, can I use shredded mozzarella cheese with this? Where I come from, it’s hard to find gruyere cheese.
The mozzarella will lend a different flavor, but yes, it will work. Hope you enjoy!
Tried it and it tastes good! Thanks Jenn!
Good to hear — thanks for reporting back!
Can you please provide Nutritional info for my fitness pal! I am tracking my calories, etc…
Thank you,
Maria
Hi Maria, I just added it. 🙂
Can you please provide Nutritional info for my fitness pal! I am tracking my calories, etc…per serving.
Thank you,
Maria
Hi Maria, I just added them. Hope you enjoy!
I have tried several of your recipes and found them to be the absolute best!!! After each one I make I seem to call someone or several people to tell them how great my dinner was.
Thank You so much for sharing your step by step instructions that are soo helpful
So glad you’re enjoying the recipes! 🙂
One of the best recipes for Mac and Cheese. I used a variety of strong and smoked cheeses and added prosciutto to the panko topping. The creaminess was completely balanced. I doubled the recipe hoping to freeze some but there were no left overs
Made it exactly as you wrote.was very easy to do. The pictures are a big help. Awesome..gone in minutes as a side plate. No kidding.
Pat
Made this for the first time last night. It stayed saucy and didn’t dry out, which was great. I’ll add more toasted panko next time to maximize the crunchy contrast to the creaminess of the mac and cheese.
Just made this last night and it was delicious! The extra sharp cheddar I used was kraft and pretty hard to melt, so I may look for a different brand next time. Still was amazing. Such a comfort food!
Made as directed as I had everything except I used ziti for the pasta but it worked great. I used a white sharp cheddar. Everyone loved it. Great comfort food during these times.
Hi Jenn,
I’ve made a lot of your recipes and they are always 5-star. I want to make this one too because as you said on every mac and cheese recipe I’ve tried are a bit dry.
Can you tell me where to buy real Parmigiano Reggiano that is a good brand at a reasonable price? I live in the Dallas/Fort Worth area so we have lots of resources.
Thanks!
Ray
Hi Ray, so glad you enjoy the recipes! I buy Parmigiano Reggiano at my local Whole Foods (and it’s not a particular brand, but, rather, just packaged and priced by weight). If you belong to Costco, I believe they sell it at a much more reasonable price and I would guess that the quality is good.
Thank you so much for the helpful reply! I actually have a membership there so I’ll check it out. It seems that cheeses are almost a science lol!
I am very anxious to try this delicious looking mac & cheese. The parm does not say if the 1/4c is grated or shredded, which makes a difference. Or can you provide the approximate number of ounces for the parm?
Hi Kim, It’s finely shredded – sorry about that! Will update now. 🙂
Wonderful! It was the first time I had made Mac and cheese and neither I nor my daughter regretted choosing this recipe.
This is so good but sometimes I have a problem with the finished product having sort of a grainy texture. What do you think attributes to that? Thank you in advance Chef!
Hi Dan, I suspect it could be the Cheddar cheese. What brand are you using?
Thats what it is! This time around I used a different brand of cheese than what I usually use.
Mystery solved!
I’ve tried many Mac n cheese recipes over the years and this was by far the best! I started making most of Jen’s dishes since a friend turned me to her recipes! They are always perfect! This recipe highlighted the Maple Ave restaurant in Vienna, living only 3 miles from there, I agree it’s a good cozy spot! Thanks for your recipes Jen!! Keep them coming!
I made this recipe and added fresh crabmeat (1 cup). My husband said it was the best seafood recipe EVER!! It was delicious….