Mac and Cheese
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Ultra-creamy with a blend of three cheeses and topped with golden, crispy panko, this homemade mac and cheese is second to none.
Great homemade mac and cheese starts with al dente noodles—the kind with lots of crevices, like elbow macaroni or cavatappi—and a rich sauce made from butter, flour, milk, and heaps of good-quality shredded cheese. The noodles are tossed with the cheesy sauce, spread in a baking dish, topped with crispy breadcrumbs, and baked until bubbling and golden. Since many homemade mac and cheese recipes tend to be a bit dry, I developed this version to be ultra-creamy. The crispy panko and herb topping, inspired by a “fancy” mac and cheese I enjoyed at a restaurant, truly makes the dish!
“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 pasta with lots of nooks and crannies to hold the creamy cheese sauce will work beautifully.
- Unsalted butter: Creates the base of the roux and adds richness to the sauce; also used to grease the pan.
- All-purpose flour: Thickens the sauce to give it that perfect creamy texture.
- Whole milk: The liquid base of the cheese sauce, adding creaminess and richness.
- Gruyère, extra-sharp Cheddar, and Parmigiano-Reggiano: A combination of these three cheeses adds depth and dimension. Gruyère brings a nutty flavor, Cheddar adds sharpness, and Parmigiano-Reggiano contributes a salty, umami kick.
- Nutmeg: Adds a subtle warmth and enhances the overall flavor of the cheese sauce.
- Panko bread crumbs: Gives the topping a nice crunch and golden brown finish.
- Herbes de Provence or dried thyme: Adds depth of flavor and an herbal note that complements the rich cheese sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Boil the Noodles
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 well and rinse with cold water.
Step 2: Make the Cheese Sauce
Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat and add the flour. Stir with a whisk until the flour is combined. This mixture is called a roux. Continue cooking, whisking constantly, for 2 minutes. The roux will look foamy.
While whisking constantly, pour in the milk. Bring to a boil, then reduce the heat to low and cook for a few minutes more, until thickened and smooth. This French “mother sauce” is known as béchamel, or a sauce made from a white roux and milk.
Off the heat, add the Gruyere, Cheddar, 1/4 cup Parmigiano-Reggiano, salt, pepper, and nutmeg.
Whisk until the cheese is completely melted; if necessary, place the pan back over low heat but do not boil. The finished cheese sauce is known as Mornay sauce, or a béchamel sauce to which shredded or grated cheese is added.
Step 3: Combine the Noodles with the Sauce
Add the cooked pasta to the sauce.
Stir to combine. It will seem way too soupy and creamy – that’s okay, that’s what you want! Pour into a buttered 2-quart baking dish and set aside.
Step 4: Prepare the Crispy Topping
In a small sauté pan over medium heat, melt the remaining butter and add the panko. Cook, stirring often, until golden brown, and then stir in the herbes de Provence or thyme. This step of browning the panko may seem unnecessary—you’d think it would brown in the oven—but I find it needs a head start on the stove to get really golden and crispy.
Sprinkle the toasted panko over the pasta and cheese sauce, followed by the remaining 2 tablespoons Parmigiano-Reggiano.
Step 5: Bake
Bake for 25 to 30 minutes, or until bubbly and golden brown.
Serve warm out of the oven and enjoy.
Video Tutorial
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Mac and Cheese
Ultra-creamy with a blend of three cheeses and topped with golden, crispy panko, this homemade mac and cheese is second to none.
Ingredients
- 1 pound (16 ounces) macaroni, cavatappi or penne pasta
- 1 stick (½ cup) unsalted butter, divided, plus more for greasing the pan
- ½ cup all-purpose flour
- 5 cups whole milk
- 12 ounces Gruyere, shredded (about 4 cups)
- 8 ounces extra-sharp Cheddar, shredded (about 2 cups)
- ⅔ cup grated Parmigiano-Reggiano
- 1 teaspoon salt, plus more for the pasta water
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup panko bread crumbs
- 1 teaspoon herbes de Provence or dried thyme
Instructions
- Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 9x13-inch 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 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 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 tablespoon Parmigiano-Reggiano. Bake for 30 to 35 minutes, or until bubbly and golden brown.
- Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.
- Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.
Pair with
Nutrition Information
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- Per serving (8 servings)
- Calories: 807
- Fat: 45 g
- Saturated fat: 26 g
- Carbohydrates: 62 g
- Sugar: 10 g
- Fiber: 2 g
- Protein: 38 g
- Sodium: 760 mg
- Cholesterol: 130 mg
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.
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Comments
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This is delicious: can it be frozen?
Thanks,
Judy
Glad you like it! Because it has so much dairy, I don’t think it will freeze very well – sorry!
Can I bake the Mac and cheese frozen? I gave a dish to my son and he is impatient about waiting for it to defrost. Do you have a suggestion on how to bake it frozen? Btw, it was frozen in a Pyrex dish.
Hi Julie, Yes, it can be baked without being thawed. While the pyrex should be okay going directly into the oven, I think it would be safer to thaw it first (even leaving it out at room temp for 30 minutes would help). Hope your son enjoys!
Excellent mac and cheese. Love the consistency — smooth and saucy, gooey, but not too thick and starchy like some other versions. And you get epic cheese pulls, like something out of a commercial. Really nice breadcrumb topping, too. I used a little mild cheddar in place of some of the sharp, just to take some of that bite/edge off that I find a tad off-putting with a lot of sharp cheddar.
I’ve made this before and it was a keeper! How might I add lobster for a different vibe?
Glad you like this, Dolly! I would just stir some lobster into the pasta and cheese mixture before pouring it all into the baking dish. Sounds delish! 🙂
Can you use gluten free pasta for this dish?
Sure!
I doubled the recipe and used a 13×9 pan (as suggested) for my church group meeting. It was a big hit and people were asking for the recipe!
This is my very first time writing a review for any recipe. I just had to after the reaction I got after serving this. I’ve been making baked Mac n’ cheese for years and I too have found it always to be a little dry. Tried this recipe last night and I was told this was the best I ever made. It came out exactly as I was hoping for.
Can’t wait to try this. If I wanted to add some Fontina to this recipe, do you think it would work? Any recommendations on how to do it? Thanks so much for your help, Jenn!
Sure, Maura – I would just add it in place of some of the gruyere. Just keep in mind that it doesn’t have as much flavor. 🙂
Mac n’ Cheese: This was the best recipe ever…creamy, cheesy, wonderful comfort food!
This mac n’ cheese is fabulous! It’s extremely rich and creamy. I made it per the recipe and we enjoyed it immensely!
Hello,
I plan to make this for a crowd of 100! Any tips? Ive done the math. Any help will be appreciated!
Hi Meghan, that’s a lot of Mac and Cheese! 🙂 My one suggestion would be to use a series of smaller baking dishes (like the disposable foil ones you can get at the grocery store). You won’t want to make the batches too big, or I’d be concerned that they wouldn’t cook evenly. Hope everyone enjoys!