Baked Mac and Cheese is the epitome of comfort food! Made with a blend of cheeses and baked to perfection with a crispy, crunchy panko topping. This mac and cheese is an easy, creamy, cheesy, flavor-packed dish that everyone will enjoy!
Mac and Cheese has to be one of everyone’s go-to comfort foods and this Baked Mac and Cheese will surely become a new favourite. Take your traditional bowl of cheesy goodness, amplify it with MORE cheese, a crispy, crunchy panko and parmesan topping, then bake to bubbly golden brown perfection and voila! Instant comfort.
Not only is this dish deliciously cheesy, it’s also incredibly easy! Made with a handful of simple ingredients – this is a recipe you can make anytime and it will be a guaranteed hit.
Cheese please
Cheese is my favourite food group, I don’t care if that’s not “correct” it’s TRUE. This is going to be the best baked mac and cheese you will ever have! We are using two kinds of cheese: both sharp cheddar and provolone (Technically 3 if you include the parmesan in the topping) and BOY, does this blend make it EPIC! For this recipe, you can use whatever cheese you prefer! A spicy jalapeno jack, mozzarella, swiss, gorgonzola, brie, you name it! The more, the merrier.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Noodles – I used classic elbow macaroni, uncooked.
- Butter –Â I used unsalted to control the sodium.
- Flour – I used all purpose, use what you have!
- Milk – We will be using both regular milk (any type dairy or non dairy) as well as evaporated milk.
- Salt & Pepper – To taste.
- Mustard – I used mustard powder, regular mustard will work as well if you can’t find powder. Mustard acts as an emulsifier and helps the sauce stay creamy and cheesy instead of it turning grainy.
- Worcestershire Sauce –Â This will add another flavor dimension to your baked mac and cheese, a must in my book.
- Cheese – We are using both sharp cheddar, shredded and provolone, shredded.
- Parsley – Freshly chopped.
Topping
- Bread Crumbs – For a crispy topping, I used panko breadcrumbs!
- Butter – I used unsalted, melted.
- Cheese – Parmesan cheese, shredded.
- Paprika – For flavor.
How to make baked mac and cheese
- Prep: Preheat the oven to 350F. Cook the macaroni al dente according to package instructions.
- Make the Roux: Meanwhile, melt the butter in a large oven-safe skillet over medium heat. Add the flour and whisk well to create a roux. Let the roux cook for 1-2 minutes, stirring occasionally.
- Add Ingredients: Add the evaporated milk, while whisking, and continue whisking until the mixture is smooth. While still whisking, slowly pour in the regular milk. Continue to whisk until the sauce is smooth and thickened. This may take a few minutes. Stir in the salt, pepper, mustard powder, and Worcestershire sauce.
- Incorporate Cheese: Add the cheeses. Stir until they melt and the sauce is creamy and smooth. Taste for seasoning and add salt and pepper if needed. Add the macaroni and toss well to coat evenly.
- Bake & Serve: Mix the topping ingredients together in a small bowl. Sprinkle evenly over the macaroni. Transfer the skillet to the oven and bake for 25-30 minutes, or until bubbly and browned. Garnish with parsley and serve.
What else can I add to my baked mac and cheese?
You can add whatever your little heart desires to this classic dish! I remember when I was younger, adding cut up hot dogs to my mac and cheese was a delicacy, but if hot dogs aren’t for you, why not try these options:
- Bacon
- Onion
- Hot Sauce
- Garlic
- Pancetta
- Chicken
- Ground Beef
- Seasonings – try chili seasoning or italian seasoning!
- Peas
Really amp it up by adding different flavors and textures!
What to serve with mac and cheese
This baked mac and cheese can be served as a side dish, accompanied by the best BBQ baby back ribs, or a nice juicy chicken breast or served as a meal on it’s own! It’s definitely a hit no matter HOW you choose to serve it.
How to store leftovers
Store leftovers in an airtight container in your fridge for up to 5 days.
Did you like this cheesy recipe? Try These!
- Creamy Cheese Sauce
- Cheesy Chicken Pasta
- Baked Creamy Cheesy Chicken Flautas
- Cheesy Chicken Fritters
- Cheesy Gnocchi Bake
- Instant Pot Mac and Cheese
- Cheesy Guacamole
- Crockpot Queso Blanco Dip
- Cheesy Taco Pasta
- Potatoes Au Gratin
- Cheesy Potato Casserole
- Spicy Cheesy Corn and Tomato Dip
- Cheesy Beef Quesadillas
- Cheesy Cauliflower Breadsticks
Craving More? Follow Along:
Baked Mac and Cheese
Ingredients
- 10 ounce elbow macaroni uncooked
- 1/3 cup butter unsalted
- 1/3 cup flour all purpose
- 12 ounce evaporated milk 1 can
- 2 1/4 cup milk
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1/2 teaspoon mustard powder
- 1 tablespoon Worcestershire sauce
- 4 cups sharp cheddar shredded
- 3 cups provolone shredded
- 1 tablespoon parsley freshly chopped
Topping
- 1 1/2 cups panko breadcrumbs
- 1/4 cup butter unsalted, melted
- 1/2 cup parmesan cheese shredded
- 1/2 teaspoon paprika
Instructions
- Prep: Preheat the oven to 350F. Cook the macaroni al dente according to package instructions.
- Make the Roux:Â Meanwhile, melt the butter in a large oven-safe skillet over medium heat. Add the flour and whisk well to create a roux. Let the roux cook for 1-2 minutes, stirring occasionally.
- Add Ingredients: Add the evaporated milk, while whisking, and continue whisking until the mixture is smooth. While still whisking, slowly pour in the regular milk. Continue to whisk until the sauce is smooth and thickened. This may take a few minutes. Stir in the salt, pepper, mustard powder, and Worcestershire sauce.
- Incorporate Cheese: Add the cheeses. Stir until they melt and the sauce is creamy and smooth. Taste for seasoning and add salt and pepper if needed. Add the macaroni and toss well to coat evenly.
- Bake & Serve: Mix the topping ingredients together in a small bowl. Sprinkle evenly over the macaroni. Transfer the skillet to the oven and bake for 25-30 minutes, or until bubbly and browned. Garnish with parsley and serve.
Tips & Notes:
- Store leftovers in an airtight container in your fridge for up to 5 days.
