Name: Creamy Baked Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 ounces (226 grams) elbow macaroni; 2 cups shredded sharp cheddar cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 3 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 cups milk (whole or 2%); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon paprika; Salt and black pepper to taste; 1/2 cup panko breadcrumbs; 2 tablespoons unsalted butter, melted; 1/4 cup grated Parmesan cheese

Why I Love This Recipe

I love this recipe for its rich, homemade flavor that tastes far better than anything from a box. The combination of sharp cheddar, mozzarella, and Parmesan creates a deep, creamy cheese base, while the crispy panko topping adds the perfect crunch. It’s simple to make but feels like something special, and it’s just as good for a weeknight meal as it is for sharing during holidays or gatherings. Plus, it’s versatile—I can dress it up with mix-ins or keep it classic.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients:
8 ounces elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Dairy and Thickening Ingredients:
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk (whole or 2%)

Seasoning and Topping Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper to taste
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

Directions

I start by preheating the oven to 180°C (350°F) and lightly greasing a 2-quart baking dish.
While that warms up, I cook the elbow macaroni in salted boiling water until it’s tender but still has a bite. After draining, I set it aside.
I make a roux by melting butter in a saucepan over medium heat, then whisking in the flour and cooking it for about 1 minute until it smells nutty.
I slowly pour in the milk while whisking constantly to keep it smooth, then let it simmer until it thickens.
With the heat on low, I stir in the cheddar, mozzarella, and Parmesan until everything melts into a smooth, cheesy sauce. Then I season it with garlic powder, onion powder, paprika, salt, and black pepper.
I fold the cooked macaroni into the sauce, making sure it’s fully coated.
I pour the mac and cheese into the baking dish and spread it evenly.
For the topping, I mix the panko breadcrumbs with melted butter and Parmesan, then sprinkle it over the top.
I bake it for 25–30 minutes until it’s bubbling and the top is golden brown.
Once it’s out of the oven, I let it rest for 5–10 minutes before serving.

Servings and Timing

This recipe serves 4 people generously.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I like switching things up depending on what I have. Sometimes I mix in roasted broccoli or spinach before baking for a veggie boost. For extra decadence, I stir in a bit of sour cream or heavy cream to the sauce. If I want a smoky flavor, I swap in smoked cheddar or toss in some cooked bacon. When I need a gluten-free version, I use gluten-free pasta and replace the flour with cornstarch.

Storage/Reheating

Leftovers store well in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk to keep it creamy and warm it in the oven or microwave. If freezing, I wrap it tightly and use it within 2 months. I thaw overnight in the fridge before reheating.

FAQs

How do I keep baked mac and cheese from drying out?

I like to add a splash of milk or a dollop of sour cream to the cheese sauce before baking. Letting it rest after baking also helps the sauce set without drying out.

Can I make this ahead of time?

Yes, I often prepare it up to the baking step, then cover and refrigerate. When I’m ready to serve, I bake it as directed, adding a few extra minutes since it’s cold.

What cheeses work best for mac and cheese?

Sharp cheddar is my go-to for flavor, but I love combining it with mozzarella for meltiness and Parmesan for depth. I sometimes use Gruyère or Monterey Jack for a twist.

Can I freeze baked mac and cheese?

Absolutely. I freeze it either before baking (without the topping) or after it’s baked and cooled. I reheat in the oven until hot throughout.

What’s the best pasta for this recipe?

Elbow macaroni is the classic choice, but I’ve also used shells, cavatappi, or penne with great results. The key is using a shape that holds onto the cheese sauce.

Conclusion

This creamy baked mac and cheese is a staple in my comfort food rotation. It’s rich, satisfying, and endlessly customizable. Whether I serve it as a main dish or a side, it’s always a crowd-pleaser. With its creamy texture and crispy topping, it hits all the right notes—every single time.