Reader FavoriteMac and Cheese Bake
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Classic baked macaroni and cheese with a creamy three-cheese sauce and a golden, crispy breadcrumb top. The ultimate from-scratch comfort food for a crowd.
By Mia HartwellUpdated December 30, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- A creamy three-cheese sauce with a crispy panko top
- From-scratch comfort food that feeds six
- Make-ahead friendly for holidays and potlucks
- Vegetarian and endlessly crowd-pleasing
Mac and Cheese Bake
45 min totalServes 6
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 600kcal
- Protein
- 24g
- Carbs
- 56g
- Fat
- 31g
- Fiber
- 2g
- Sugar
- 6g
Step-by-Step Instructions
- 1
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Cook the macaroni 1-2 minutes short of al dente, then drain.
- 2
Melt 4 tbsp butter in a large pot, whisk in the flour, and cook 1-2 minutes. Gradually whisk in the warm milk and simmer 4-5 minutes until thickened.
- 3
Reduce the heat to low and stir in the cheddar, Gruyere, Parmesan, mustard powder, and garlic powder until smooth. Season with salt and pepper.
- 4
Fold the macaroni into the cheese sauce, then transfer to the baking dish.
- 5
Melt the remaining 1 tbsp butter and toss with the panko, then scatter over the top.
- 6
Bake 22-28 minutes until bubbling and the top is golden and crisp. Rest 5 minutes before serving.
Pro Tips for the Best Results
- Shred the cheese yourself — pre-shredded has starch that keeps the sauce from melting smoothly.
- Warm the milk before adding it so the sauce comes together faster without lumps.
- Undercook the macaroni since it bakes again; make the sauce a little loose as the pasta absorbs it.
- The buttered panko top is what gives that irresistible crispy contrast — don't skip it.
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How to Cook Mac and Cheese Bake
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Make a silky cheese sauce
The base is a bechamel: butter and flour cooked into a roux, then warm milk whisked in and simmered until thick. Cooking the flour first removes any raw taste, and warm milk prevents lumps. Stir the cheeses in off the boil so the sauce stays smooth, not grainy.
Combine with par-cooked pasta
Boil the macaroni a minute or two short, since it bakes again and absorbs sauce. Fold it into a slightly loose cheese sauce — it will tighten in the oven, and a too-thick sauce now means a dry bake later.
Top and bake
A buttered panko topping bakes into a golden, crunchy crust that contrasts the creamy interior. Bake until bubbling and golden, then rest briefly so it sets enough to scoop into clean portions.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days; reheat covered with a splash of milk. The baked dish can be frozen up to 2 months, though it's creamiest fresh.
Serving Suggestions
This mac and cheese bake pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
What cheeses melt best?+
Sharp cheddar for flavor plus a good melter like Gruyere or Monterey Jack. Avoid relying only on pre-shredded cheese.
Can I make it ahead?+
Assemble it (without the topping) and refrigerate up to a day, then add the panko and bake, allowing a few extra minutes from cold.
Why is my sauce grainy?+
Usually from boiling it or adding cheese over high heat. Keep the heat low when stirring in the cheese and use freshly shredded.
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