Baked Mac And Cheese Recipe

This Baked Mac And Cheese Recipe brings together velvety cheese sauce, tender pasta, and a golden, crunchy breadcrumb topping for pure comfort food bliss.

I’ve been making this creamy, homemade casserole for decades—first at my daughter’s preschool potlucks, then at every holiday table I could cajole myself onto. What makes it special? A blend of sharp cheddar and nutty Gruyère, plus a secret splash of Greek yogurt that keeps things silky without weighing you down. Honestly, it feels indulgent and lighter all at once—perfect when the leaves turn and you’re craving cozy comfort food.

Why You’ll Love This Baked Mac And Cheese Recipe

• Utterly creamy cheese recipe that melts in your mouth
• Baked to a golden-brown crust with a buttery crunch
• Kid-friendly pasta casserole everyone requests again
• Family favorite at weeknight dinners and holiday gatherings
• Made with pantry staples—no special shopping trips
• Ready in under an hour, even with cleanup
• Customizable to swap in veggies, proteins, or gluten-free pasta
• Freezes beautifully for busy days or surprise guests

Ingredients

• 12 ounces elbow macaroni (or small shells for extra nooks)
• 3 cups whole milk (or unsweetened almond milk for a lighter touch)
• 1 cup whole-milk Greek yogurt (adds creaminess without heaviness)
• 3 tablespoons unsalted butter (Kerrygold or Land O’Lakes work great)
• 3 tablespoons all-purpose flour (gluten-free blend if needed)
• 2 cups sharp cheddar cheese, shredded fresh (avoid pre-shredded for meltiness)
• 1 cup Gruyère cheese, grated (provides a nutty, sophisticated note)
• ½ teaspoon ground nutmeg (trust me, it elevates the flavor)
• ½ teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper
• 1 cup panko breadcrumbs (for that crave-worthy crunch)
• 2 tablespoons chopped fresh parsley (optional garnish)

(Substitutions: swap cheddar for Colby Jack, use Greek feta for tang, or stir in ½ cup pumpkin puree for autumn flair.)

Directions

1. Preheat your oven to 375°F and butter a 9×13-inch baking dish. (You want the casserole to slide right out for plating.)
2. Bring a large pot of salted water to a boil. Cook pasta one minute less than package directions—al dente is key so it won’t get mushy later. Drain and set aside.
3. In the same pot, melt butter over medium heat. Whisk in flour, stirring until it bubbles and the mixture is pale gold—about 1–2 minutes. This roux is your sauce’s foundation.
4. Gradually whisk in milk, pouring slowly to avoid lumps. Keep whisking until the sauce thickens, about 4–5 minutes. You’ll see it coat the back of a spoon—perfect.
5. Remove from heat, stir in Greek yogurt until smooth, then fold in half the cheddar and all the Gruyère. Season with nutmeg, salt, and pepper. Taste and tweak—adding a pinch more salt if it seems shy.
6. Stir cooked pasta into the cheese sauce until every curl is coated. Pour into your prepared dish.
7. Sprinkle the remaining cheddar, then the panko breadcrumbs over the top. For extra richness, dot with tiny bits of butter or drizzle a teaspoon of olive oil.
8. Bake until bubbly around the edges and the topping is golden, 20–25 minutes. If you like a deeper crust, broil for the last 1–2 minutes—watch carefully!
9. Let it rest 5–10 minutes before serving so the sauce sets slightly. Garnish with parsley and dig in.

Servings & Timing

Makes 6 hearty servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (including that precious resting time)

Variations

• Bacon Bliss: Stir in ½ cup crisp-cooked bacon bits before baking.
• Veggie Upgrade: Fold in steamed broccoli florets or sautéed spinach.
• Gluten-Free Comfort: Use brown rice or chickpea pasta and gluten-free flour.
• Buffalo Kick: Swirl in ¼ cup hot sauce and top with blue cheese crumbles.
• Truffle Twist: Drizzle 1 teaspoon truffle oil over the finished bake.
• Vegan Style: Swap dairy for cashew-based cheese sauce and nutritional yeast.

Storage & Reheating

Store in an airtight container in the fridge for up to 4 days, or freeze portions (wrapped well) for 2 months. To reheat, thaw overnight if frozen, then bake at 350°F covered with foil until warmed through (about 15–20 minutes). Microwave single servings with a splash of milk for 1–2 minutes on medium power.

Notes

• Let it rest: Giving the casserole a few minutes to cool helps the sauce thicken just right—no runny disappointments.
• Cheese choice matters: Freshly shredded releases less starch, so it melts smoother.
• Sauce consistency: If too thick before baking, stir in a little extra milk; too thin? Return to heat and whisk until it coats the spoon.
• Breadcrumb tip: Mix panko with a teaspoon of paprika or garlic powder for an extra flavor pop.

FAQs

Q: Can I make this Baked Mac And Cheese Recipe ahead?
A: Absolutely—assemble, cover, and refrigerate up to 24 hours; bake straight from the fridge, adding a few extra minutes.

Q: My sauce turned grainy—what happened?
A: Likely overheated dairy or lumps in the roux; whisk constantly and keep sauce over moderate heat.

Q: Is there a lighter version?
A: Swap half the cheese for low-fat, use skim milk, and add Greek yogurt as shown for tang and thickness.

Q: Can I skip the topping?
A: You can, but you’ll miss out on that crunchy, golden bite—one of my favorite parts!

Q: What’s the best way to reheat leftovers?
A: Oven is ideal—350°F covered with foil and finish uncovered to crisp the top.

Q: Any tips for making this gluten-free?
A: Use certified gluten-free pasta and a 1:1 GF flour blend for the roux.

Q: How do I prevent pasta from sticking?
A: Stir as it boils, and undercook by a minute so it holds up better in the bake.

Conclusion

This creamy, cheesy Baked Mac And Cheese Recipe is a tried-and-true family favorite that doubles as an easy weeknight meal or a standout side at gatherings. Give it a whirl, and let me know if your crowd requests seconds (and thirds!). If you enjoyed this, you might also love my Homemade Garlic Bread or Classic Mashed Potatoes—links below. Happy baking, and drop a comment to share your twists!