There is something so comforting about a bubbling pan of baked mac and cheese with a crisp breadcrumb top. This version is rich, creamy, and full of cozy flavor, perfect for family dinners, potlucks, or a quiet night at home.

Cheesy Baked Mac and Cheese

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner

Cuisine American

Servings 4 people

Equipment

1 Large Pot for boiling pasta
1 Saucepan
1 Whisk
1 Greased baking dish
1 Small bowl for breadcrumb topping

Ingredients

8 oz elbow macaroni
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
0.5 cup grated Parmesan cheese
1 tsp salt
0.5 tsp black pepper
0.5 tsp garlic powder
0.25 tsp paprika
1 cup breadcrumbs
2 tbsp melted butter

Instructions

Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain and set aside.
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute until smooth. Slowly whisk in the milk and cream, then cook until the sauce thickens.
Reduce the heat to low. Stir in the cheddar, mozzarella, and Parmesan until melted and creamy. Mix in the salt, pepper, garlic powder, and paprika.
Add the drained macaroni to the cheese sauce and stir until every piece is coated.
In a small bowl, mix the breadcrumbs with the melted butter until evenly combined.
Transfer the mac and cheese to a greased baking dish. Sprinkle the breadcrumb mixture over the top, then bake at 375°F until hot and bubbling with a golden crust.
Let it sit for a few minutes before serving so the sauce settles a little and scoops neatly.

Notes

Shred the cheese from a block if you can, since it melts more smoothly than pre-shredded cheese. Keep the heat low when adding the cheese so the sauce stays creamy instead of grainy. If you love a deeper flavor, a little extra Parmesan on top adds a lovely salty finish.

Try stirring in cooked broccoli, peas, or roasted cauliflower for a veggie boost. You can also add cooked turkey bacon for a smoky twist, or mix in a pinch of mustard powder for more savory depth. For a spicier version, a little cayenne or diced jalapeño works beautifully.

This mac and cheese goes well with a simple green salad, roasted chicken, steamed vegetables, or baked meatballs. It also makes a great side for holiday meals and weekend gatherings.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered with foil or in the microwave with a splash of milk to help bring back the creaminess. If you want to freeze it, let it cool completely first, then wrap it well and store for up to 2 months.

Yes, you can assemble the mac and cheese a day ahead, cover it, and refrigerate it. Bake it just before serving, and add a few extra minutes if it goes into the oven cold.

That usually happens when the heat is too high. Keep the sauce over low heat when the cheese goes in, and stir gently until smooth.

Absolutely. Shells, cavatappi, or penne all work well because they hold onto the sauce nicely.

Use panko breadcrumbs and mix them well with melted butter. You can also broil the top for a minute or two at the end, watching closely so it does not burn.

This cheesy baked mac and cheese is the kind of recipe that feels like a warm hug from the oven. With its creamy center and crunchy breadcrumb crust, it is one of those comforting dishes you will want to make again and again.

Why You’ll Love This This Recipe

This baked mac and cheese has a silky cheese sauce, tender pasta, and a golden breadcrumb crust that adds just the right crunch. It feels special enough for guests, but it is still simple enough to make on a weeknight.

This Recipe Ingredients & Substitutions

8 ounces elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 cup breadcrumbs
2 tablespoons melted butter

If you want a little extra richness, swap part of the milk for more cream. You can also use mild cheddar, Monterey Jack, or a blend of cheeses if that is what you have on hand. For the topping, panko breadcrumbs give a lighter crunch, while regular breadcrumbs make a softer crust.

Step-by-Step Instructions to Make This Recipe

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, then drain and set aside.

2. Make the cheese sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute until smooth. Slowly whisk in the milk and cream, then cook until the sauce thickens.

3. Add the cheese and seasonings

Reduce the heat to low. Stir in the cheddar, mozzarella, and Parmesan until melted and creamy. Mix in the salt, pepper, garlic powder, and paprika.

4. Combine with the pasta

Add the drained macaroni to the cheese sauce and stir until every piece is coated.

5. Prepare the breadcrumb topping

In a small bowl, mix the breadcrumbs with the melted butter until evenly combined.

6. Assemble and bake

Transfer the mac and cheese to a greased baking dish. Sprinkle the breadcrumb mixture over the top, then bake at 375°F until hot and bubbling with a golden crust.

7. Rest and serve

Let it sit for a few minutes before serving so the sauce settles a little and scoops neatly.

Tips for Success

Variations of This Recipe

Serving Suggestions: What to Pair with This Recipe