Mac and Cheese Recipe

Rich, creamy, and irresistibly cheesy this mac and cheese recipe is the ultimate comfort food that never disappoints. Whether you’re searching for a quick stovetop mac and cheese for weeknights or a baked version that’s perfect for gatherings, this dish brings restaurant-level flavor to your table. With its velvety cheese sauce, tender pasta, and crisp, golden Panko-Parmesan topping, this truly is the best mac and cheese recipe you’ll ever make.

Loved by both kids and adults alike, this creamy baked macaroni and cheese strikes the perfect balance between texture and taste — crispy on top, gooey in the middle, and packed with rich, cheesy flavor in every bite.

Ingredients

16 oz elbow macaroni (or another short, tubular pasta)
1 tablespoon olive oil
6 tablespoons unsalted butter
⅓ cup all-purpose flour
3 cups whole milk (or 2% milk)
1 cup heavy cream (or evaporated milk)
4 cups sharp cheddar cheese, shredded
2 cups Gruyère cheese, shredded (or Swiss for a milder taste)
Salt and pepper, to taste

For the Crispy Topping:

1½ cups Panko breadcrumbs
4 tablespoons melted butter
½ cup Parmesan cheese, shredded
¼ teaspoon smoked paprika

Directions / How to Cook

Preheat the Oven:
Set your oven to 350°F (175°C). Lightly grease a 3-quart or 4-quart baking dish and set aside.

Cook the Pasta:
Bring a large pot of salted water to a boil and cook the macaroni until it’s about one minute shy of al dente, since it will finish baking later. Drain, drizzle with olive oil, and toss to prevent sticking.

Make the Cheese Sauce:
In a large pot, melt the butter over medium heat. Add the flour and whisk constantly for about 1 minute, until it becomes bubbly and lightly golden. Gradually pour in the milk and heavy cream, whisking continuously until smooth. Continue to cook for 2–3 minutes, or until the sauce slightly thickens. Season with salt and pepper.

Add the Cheese:
Lower the heat and add the cheddar and Gruyère cheese, a handful at a time, stirring until completely melted and silky smooth. You now have a perfectly rich cheese sauce for your mac and cheese base.

Combine Pasta and Sauce:
Add the cooked pasta into the cheese sauce, stirring gently to coat each piece evenly.

Layer and Top:
Pour half of the cheesy pasta mixture into your prepared baking dish, sprinkle with a bit more shredded cheese, and add the remaining mac and cheese on top.

Prepare the Topping:
In a separate bowl, mix together Panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika. Spread the topping evenly over the mac and cheese.

Bake:
Place in the preheated oven and bake for 25–30 minutes, or until the top turns golden and the edges are bubbling.

Serve:
Allow the mac and cheese to rest for 5 minutes before serving. Enjoy it as a main dish or serve alongside garlic bread, salad, or roasted veggies for a full meal.

Pro Tip: Prefer stovetop mac and cheese? Skip the baking step and serve directly after combining the sauce and pasta for an extra creamy, ultra-smooth version.

Preparation Details

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Yield: 1 large 3-quart casserole dish