If you’re searching for the creamiest, most indulgent baked mac and cheese recipe, you’ve come to the right place. This dish is packed with a rich, velvety cheese sauce, layers of sharp cheddar, Gruyere, and mozzarella, and topped with a crisp golden panko crust.

Why You’ll Love This Recipe

• Rich and Creamy: The combination of cheddar, Gruyere, and mozzarella creates a perfectly smooth, flavorful cheese sauce.
• Crispy Topping: A buttery, golden panko topping adds the perfect crunch to contrast the creamy pasta.
• Perfect for Any Occasion: This dish is great for potlucks, family dinners, or holiday gatherings.
• Easily Customizable: You can add proteins like bacon or lobster, mix in different cheeses, or spice it up to your preference.

Macaroni

• 1 (16-oz) box dried elbow macaroni (uncooked)
• 1 tablespoon unsalted butter

Cheese Blend

• 1 (16-oz) block sharp cheddar cheese, freshly shredded (about 4 cups), divided
• 1 (8-oz) block Gruyere cheese, freshly shredded (about 2 cups)
• ½ (8-oz) block low-moisture part-skim mozzarella cheese, freshly shredded (about 1 cup)

Cheese Sauce

• 8 tablespoons unsalted butter
• ½ cup all-purpose flour
• 3 ½ cups whole milk, warmed
• 1 cup half-and-half OR heavy cream OR additional whole milk (depending on desired richness)

Seasonings

• 1 teaspoon Dijon mustard
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon ground paprika
• ⅛ teaspoon ground nutmeg
• Ground black pepper to taste

Topping (Optional)

• 1 cup panko breadcrumbs (or more to taste)
• 1 tablespoon unsalted butter, melted
• ⅛ teaspoon salt

• Large pot for boiling macaroni
• 3-quart casserole dish
• Cheese grater
• Wide, deep skillet
• Whisk
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons

Step 1: Prepare the Oven and Casserole Dish

Preheat your oven to 350°F and lightly grease a 3-quart casserole dish.

Step 2: Cook the Macaroni

Boil the elbow macaroni according to package directions. Drain well, then toss with 1 tablespoon of unsalted butter to prevent sticking. Spread the pasta evenly in the prepared casserole dish and set aside.

Step 3: Shred the Cheese

While the pasta is cooking, shred all of your cheeses. Reserve 1 cup of shredded cheddar for topping. Combine the remaining cheddar, Gruyere, and mozzarella in a bowl and set aside.

Step 4: Make the Cheese Sauce

1. Melt 8 tablespoons of unsalted butter in a large, deep skillet over medium heat.
2. Whisk in ½ cup all-purpose flour and cook, whisking constantly, until the mixture is golden and no longer foamy (about 1-2 minutes).
3. Gradually whisk in the warmed whole milk, stirring constantly to prevent lumps. Cook for about 5 minutes until smooth and slightly thickened.
4. Stir in the half-and-half (or heavy cream) and continue to heat for another 1-2 minutes. Remove from heat.
5. Add the Dijon mustard, salt, onion powder, garlic powder, paprika, nutmeg, and black pepper. Stir well.
6. Add the combined shredded cheeses (except the reserved cheddar) and stir until melted and smooth.

Step 5: Assemble and Bake

1. Pour the creamy cheese sauce over the macaroni and stir until evenly coated.
2. Sprinkle the reserved cheddar over the top.
3. In a small bowl, mix the panko breadcrumbs with melted butter and salt, then sprinkle evenly over the cheese layer.
4. Bake for 20-25 minutes or until the top is golden brown and the edges are bubbling. Let stand for 5-10 minutes before serving.

• Spicy Kick: Add diced jalapeños or a dash of cayenne pepper.
• Meaty Additions: Stir in cooked bacon, ham, or shredded rotisserie chicken.
• Extra Creamy Version: Replace half of the whole milk with heavy cream.
• Gourmet Twist: Swap Gruyere for smoked Gouda or Brie for an upscale flavor.

Refrigerating:

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheating:

• Oven: Cover with foil and bake at 350°F for about 15 minutes.
• Microwave: Heat in 30-second intervals, stirring in between.
• Tip: Add a splash of milk before reheating to maintain creaminess.

Freezing:

You can freeze baked mac and cheese (without breadcrumbs) for up to 2 months. Thaw overnight in the fridge before reheating.

• Protein Pairings: Fried chicken, BBQ ribs, or grilled steak
• Vegetables: Roasted Brussels sprouts, sautéed spinach, or a fresh garden salad
• Drinks: A crisp white wine like Chardonnay or a light beer pairs beautifully

Can I make this ahead of time?

Yes! Assemble the dish but don’t bake it. Cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before placing in the oven.

Why is my cheese sauce grainy?

This can happen if the heat is too high when adding cheese. Make sure to remove the sauce from heat before stirring in the cheese.

Can I use pre-shredded cheese?

It’s best to use freshly shredded cheese since pre-shredded varieties contain anti-caking agents that affect the sauce’s texture.

This creamy homemade baked mac and cheese is a must-try recipe that’s perfect for any occasion. Whether you serve it as a main dish or a side, it’s guaranteed to be a hit. If you enjoyed this recipe, don’t forget to share it with friends and family and subscribe to our blog for more delicious recipes! Let us know in the comments how it turned out for you. Happy cooking!