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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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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.