There's nothing quite like the comforting, creamy goodness of Homemade Baked Mac and Cheese. From the moment you pull it out of the oven, golden and bubbling, the smell of melted cheese and crispy breadcrumbs fills your kitchen, creating instant smiles all around. This dish is more than just a classic side; it's a soul-satisfying meal that's perfect for family dinners, potlucks, or anytime you crave a taste of nostalgic comfort.

I still remember the first time I perfected this recipe. I was hosting a casual dinner for friends, and this mac and cheese stole the show – with multiple guests asking for seconds and the recipe. Since then, it’s become a go-to in my cooking arsenal.
Why You’ll Love This Homemade Baked Mac and Cheese
Prepare to fall head over heels for the ultimate cheesy comfort food. This Homemade Baked Mac and Cheese isn’t just delicious – it’s a true kitchen hero.
First off, it boasts the dreamiest, creamiest cheese sauce you’ll ever taste. Made with a combination of sharp cheddar and melty mozzarella, each bite is decadently rich and packed with flavor. The secret? A dash of dry mustard and a hint of cayenne pepper to give it a subtle depth and warmth.
The texture is another highlight. Underneath the crunchy, buttery breadcrumb topping lies a perfectly cooked, velvety macaroni that holds the sauce beautifully. This contrast between crisp and creamy is what sets this dish apart from regular stovetop versions.
Not only is this recipe a crowd-pleaser, but it’s also surprisingly easy to whip up. With simple ingredients and a straightforward method, it’s a great dish even for novice cooks. The hardest part? Waiting patiently as it bakes to golden, bubbly perfection!
Plus, this mac and cheese is highly customizable. Want to sneak in some veggies? Or add a kick with jalapeños? It adapts beautifully to whatever you have in mind.
Ingredients Notes

The beauty of this Homemade Baked Mac and Cheese lies in its simple yet flavorful ingredients. Here’s what makes each component shine.
- Elbow Macaroni: Classic elbow pasta is my go-to for this dish, as its hollow shape traps the cheese sauce perfectly. You can also try cavatappi or shells if you prefer a twist.
- Sharp Cheddar Cheese: Using freshly shredded sharp cheddar is key. It melts more smoothly than pre-shredded cheese, which often contains anti-caking agents. The sharpness cuts through the creaminess, giving the dish a robust, cheesy flavor.
- Mozzarella Cheese: For an extra gooey factor, mozzarella is perfect. It balances the sharpness of the cheddar and creates that satisfying cheese pull. Feel free to swap this with Monterey Jack or Gruyère for a more complex taste.
- Butter and All-Purpose Flour: These form the base of a classic roux, which thickens the cheese sauce. Cook the roux until it’s just slightly golden to get rid of the raw flour taste but not too dark, as you don’t want to alter the sauce color.
- Milk and Heavy Cream: A mix of whole milk and heavy cream results in the creamiest texture. If you’re watching calories, you can use all milk, but the sauce won’t be as rich.
- Seasonings: Dry mustard and cayenne pepper add a subtle zing. Don’t worry – the cayenne doesn’t make the dish spicy; it just adds a hint of warmth. Salt and pepper are also crucial to enhance the overall flavor.
- Breadcrumbs: A mixture of panko breadcrumbs and melted butter is used for a crunchy topping. For a twist, try adding grated Parmesan or crushed Ritz crackers.
You’ll also need a large oven-safe baking dish and a sturdy whisk to ensure your cheese sauce comes out perfectly smooth.
How to Make This Homemade Baked Mac and Cheese

Creating this mouthwatering Homemade Baked Mac and Cheese is simpler than you might think. Let me walk you through the process step by step.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13-inch baking dish. Next, bring a large pot of salted water to a boil and cook your elbow macaroni until al dente, about 1-2 minutes shy of the package instructions. Drain the pasta, and set it aside while you make the sauce.
In a large saucepan over medium heat, melt butter and add the all-purpose flour to form a roux. Whisk continuously for about 2 minutes, or until it becomes slightly golden. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Let the mixture simmer gently until it thickens enough to coat the back of a spoon.
Now for the fun part: adding the cheese. Turn off the heat and stir in the sharp cheddar and mozzarella, one handful at a time. The sauce should be velvety and smooth. Season with dry mustard, cayenne pepper, salt, and pepper. Taste and adjust as needed.
Fold the cooked pasta into the cheese sauce, making sure every piece is thoroughly coated. Transfer everything to your prepared baking dish and smooth out the top. In a small bowl, combine panko breadcrumbs and melted butter, then sprinkle the mixture evenly over the mac and cheese.
Bake for 25-30 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve.
Storage Options
Storing leftover Homemade Baked Mac and Cheese is a breeze, and it reheats beautifully.
- Refrigerate: Allow the mac and cheese to cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 4 days. When you’re ready to reheat, add a splash of milk to revive the creaminess and warm it in the oven or microwave.
- Freeze: If you want to make this dish ahead of time, assemble the mac and cheese (but don’t bake it), cover it tightly with foil, and freeze for up to 2 months. When baking from frozen, extend the cooking time by 15-20 minutes and cover with foil for the first 30 minutes to prevent over-browning.
- Reheating: For best results, reheat in a 350°F oven until warmed through. The microwave works in a pinch but might dry out the sauce slightly, so always add a bit of milk.
Variations and Substitutions
One of the best things about Homemade Baked Mac and Cheese is how versatile it is. Here are some fun ways to customize it.
- Add Protein: Toss in cooked bacon, diced ham, or shredded rotisserie chicken to make it a more filling main dish. Crumbled sausage or sautéed ground beef also work well.
- Sneak in Veggies: Stir in cooked broccoli florets, peas, or roasted butternut squash for a more balanced meal. The cheese sauce is so delicious that even picky eaters won’t notice the extra nutrition.
- Kick Up the Heat: Love spicy food? Add chopped jalapeños, a dash of hot sauce, or use pepper jack cheese instead of mozzarella for an extra kick.
- Alternative Cheeses: Feel free to experiment with different cheeses like smoked gouda, blue cheese, or fontina. A mix of cheeses can add layers of flavor and keep things interesting.
- Gluten-Free Option: Use gluten-free pasta and a 1:1 gluten-free flour blend to make this dish suitable for those with dietary restrictions.
Don’t be afraid to get creative and make this mac and cheese your own. It’s a forgiving recipe that loves a bit of experimentation!
Enjoy every cheesy, comforting bite!
PrintHomemade Baked Mac And Cheese Recipe
This Homemade Baked Mac and Cheese recipe delivers rich, creamy cheese sauce combined with perfectly cooked pasta and topped with a crispy golden crust. Ideal as a main dish or a side, this baked mac and cheese is the ultimate comfort food that's easy to make and incredibly satisfying.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish / Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Elbow macaroni
- Cheddar cheese (shredded)
- Mozzarella cheese (shredded)
- Gruyère cheese (shredded)
- Whole milk
- Heavy cream
- Unsalted butter
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Bread crumbs (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add flour and whisk constantly to form a roux.
- Gradually add the whole milk and heavy cream, continuing to whisk until smooth and thickened.
- Add shredded cheddar, mozzarella, and Gruyère to the sauce, stirring until completely melted and smooth.
- Season with salt, pepper, garlic powder, onion powder, and paprika.
- Combine the cooked macaroni with the cheese sauce, mixing well.
- Pour the mixture into a greased baking dish. Sprinkle bread crumbs on top for extra crunch, if desired.
- Bake for 20-25 minutes or until the top is bubbly and golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a creamier mac and cheese, use extra heavy cream.
- Customize with your favorite cheeses or mix in cooked bacon or jalapeños for added flavor.
- Use panko bread crumbs for a crunchier topping.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
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