This Homemade Mac and Cheese recipe is the best old fashioned baked macaroni and cheese recipe – it’s an easy baked mac and cheese casserole with a creamy cheese sauce & crispy topping!

Estimated reading time: 9 minutes
Everybody loves a good helping of mac and cheese. It’s truly the epitome of comfort food, don’t you agree? Our Baked Mac and Cheese recipe is ultra creamy with a smooth, flavourful cheese sauce, and it’s topped with a savoury, crispy topping. It’s one of our go-to side dishes for the holidays and one of our go-to comfort dishes every other time of year. We can’t wait to tuck into a bowl of this old fashioned baked macaroni and cheese and we know you’re going to love it too!
Macaroni and Cheese, often affectionately called “Mac and Cheese,” is a popular dish with a few components: cooked macaroni pasta, a creamy cheese sauce, and an optional crispy topping (if you’re making baked mac and cheese).
Traditionally, mac and cheese uses cheddar cheese for its sauce, known for its sharp flavour which perfectly complements the mild flavoured pasta. There are many variations on the classic homemade mac and cheese that include other cheeses like Gruyère, Gouda, mozzarella, and Parmesan because these cheeses add a delicious depth of flavour. More modern recipes often include ingredients like milk or cream, butter, and a thickener like flour to create a roux-based sauce that’s thick and creamy. For a crispy topping, breadcrumbs or crushed crackers, or even crushed potato chips are sprinkled over the top before baking.
Mac and cheese is endlessly versatile, and it’s been adapted to include various spices, meats (like bacon or ground beef), vegetables, or even luxurious ingredients like truffles or lobster in more gourmet versions. Each variation can dramatically change the flavour profile, making mac and cheese a dish that’s perfect for a simple home-cooked meal or a high-end restaurant meal.

There are SO many reasons we LOVE this baked macaroni and cheese recipe! Here are just a few:
- It’s CREAMY and DECADENT: With the perfect mix of cheddar, mozzarella, and Gruyère, this cheese sauce is indulgently creamy and flavour-packed.
- It has the PERFECT CRISPY TOPPING: The golden-brown layer of panko breadcrumbs, Parmesan, and Italian seasoning adds the ideal crunch to balance the creaminess of the pasta.
- It’s CUSTOMIZABLE: You can easily replace cheeses to suit your taste or add extras like cooked bacon, roasted veggies, or even lobster for a gourmet twist.
- It’s EASY to make: It only takes 45 minutes to get this dish on the table, with minimal effort.
- It’s a KID and CROWD FAVOURITE: This recipe is a hit with young ones and adults as well, making it the perfect weeknight dinner or addition to a holiday meal.

For the BEST macaroni and cheese, follow our PRO tips and tricks!
For best results, buy blocks of cheese and grate them yourself. Ready-grated cheese that you buy in store has a coating that prevents it from clumping together that will mess up the consistency of your sauce.
Mix different cheeses for different purposes: mozzarella adds creaminess, cheddar cheese adds tang, and Gruyère adds nuttiness. If you have other favourite cheeses, feel free to mix and match them to your preference.
Make sure you cook your pasta just until al dente as it will finish cooking in the cheese sauce.
We know, these sound like weird ingredients for mac and cheese but they create a chemical reaction that prevents the sauce from becoming grainy and keeps it as creamy as possible. Don’t worry, you won’t be able to taste it!
The breadcrumb, Parmesan cheese, Italian seasoning and butter mixture add a crunchy twist that perfectly complements the creaminess of the pasta.

Running into trouble with this Macaroni and Cheese recipe? Try out troubleshooting ideas for common issues:
Make sure your milk mixture is not boiling when you add the cheese. Add the cheese gradually and make sure you use cheese that you grate yourself.
If your sauce is too thick, add a few splashes of warmed up milk until you reach the desired consistency, Keep in mind that the cheese sauce thickens a little bit as it cools.
To thicken your sauce a little, you can add in more grated cheese. Keep in mind that the cheese sauce will harden a little bit after it bakes and starts cooling.
Make sure your oven is hot enough or, alternatively, broil your mac and cheese for a few minutes.
Make sure you salt your pasta water, and that you use at least one mature cheese and taste as you go. If at any point you feel like it needs it, add more spices or salt to your mac and cheese.

Here’s a list of the basic kitchen equipment you’ll need to make this delicious old fashioned baked macaroni and cheese recipe (paid links):
- cheese grater
- Whisk
- Silicone Spatula
- measuring cups and spoons
- cast iron skillet
- small pot
- Large Pot
- large baking dish or cast iron skillet

Here’s everything you’ll need to make this delicious old fashioned baked macaroni and cheese recipe (paid links):
- 1 pound elbow macaroni
- 1 teaspoon baking soda
- 2 tablespoons lemon juice
- 4 tablespoons butter
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 1/2 cups milk
- 1 1/3 cups half and half
- 2 1/2 cups red mature cheddar
- 1 1/2 cups Gruyère or Emmental cheese or a mix of both
- 1 cup mozzarella cheese
- butter for the baking dish
For the crispy topping:
- 3/4 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- 4 tablespoons butter melted
- 2-3 tablespoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Want to take this old fashioned baked macaroni and cheese to the next level? Here’s a few of our favourite ways to make this mac and cheese recipe even more flavourful!
- Bacon: Add chopped bacon when you mix the macaroni and cheese. Don’t forget to save some to sprinkle on top!
- Spicy: Add a few tablespoons of sriracha to the sauce along some chopped up pickled jalapeños.
- Veggie: Add some grated carrots and small broccoli florets in with the macaroni when you mix them with the cheese sauce.
- BBQ: Add pulled pork and barbecue sauce to give your mac and cheese a BBQ twist.
- Buffalo: Add some buffalo sauce and blue cheese to the mixture, then sprinkle some blue cheese on top.
- Creamy: If you prefer the mac and cheese to not have a crunch, turn this into a stovetop version by skipping the crispy topping and baking time.

Time needed: 45 minutes
Here’s how to make the best baked mac and cheese!
- Prepare your ingredients
Boil your pasta per package instructions and drain it.
In a small bowl, mix the baking soda and lemon juice and set them aside for the chemical reaction to finish.
Mix the milk and half and half in a small pot and warm them up well.
Grate all your cheese. - Make the cheese sauce
In a large pot, melt the butter, add the flour and spices and make a roux. Mix well with a whisk.
Add the lemon and baking soda mixture and mix well.
Add the milk and half and half and mix well. Your mixture should be hot at this point. If it isn’t, keep it over medium heat, mixing continuously until it gets hot.
Remove the mixture from the heat and gradually mix in your grated cheeses. Mix with a whisk or silicone spatula until melted.
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Add the boiled pasta to the sauce and mix well. - Assemble and bake
Mix all of the crispy topping ingredients together.
Pour the mac and cheese in the cast iron skillet or baking dish and sprinkle with the crispy topping.
Bake for 10 minutes or until the crispy topping is lightly browned.

Can I make mac and cheese in advance?
Yes! Make the mac and cheese without adding the topping and refrigerate for up to 24 hours, preferably in the baking dish. When ready to serve, add the crispy topping, then bake. Let the mac and cheese come to room temperature in the baking dish before baking (so that the dish does not crack in the oven) or, if transferring the mac and cheese to a new baking dish, give it a little more baking time.
Can I freeze mac and cheese?
Yes! You can either freeze the leftovers or prepare the mac and cheese up to the point where you have to add the topping. Let it cool completely, cover tightly with plastic wrap or aluminum foil, and freeze for up to 2 months. Thaw in the fridge overnight, add the topping, and bake as directed. (Let it sit at room temperature for a short while so that the dish does not crack when put in the oven.)
What’s the best cheese for mac and cheese?
It is best to use a mix of cheeses for the best flavour and texture. Mature cheddar cheese is the classic option, while Gruyère, Parmesan, or mozzarella add depth and creaminess. Avoid using only mild cheeses as they can make the dish less flavourful.
Can I make mac and cheese without baking it?
Yes, of course. Simply skip the last step and serve it straight from the stovetop.
We hope you love this homemade mac and cheese recipe as much as we do! Let us know in the comments below, what’s your favourite comfort food recipe? We’d love to know!
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Mac and Cheese

Recipe: Equipment
- large baking dish optional
Recipe: Ingredients
- 1 pound elbow macaroni
- 1 teaspoon baking soda
- 2 tablespoons lemon juice
- 4 tablespoons butter
- 3 tablespoons all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 2 1/2 cups milk
- 1 1/3 cups half and half
- 2 1/2 cups red mature cheddar
- 1 1/2 cups Gruyère or Emmental cheese or a mix of both
- 1 cup mozzarella cheese
- butter for the baking dish
For the crispy topping:
- 3/4 cup panko breadcrumbs
- 1/2 cup Parmesan cheese
- 4 tablespoons butter melted
- 2-3 tablespoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Recipe: Instructions
- Boil your pasta per package instructions and drain it. Make sure you only cook it until al dente.
- In a small bowl, mix the baking soda and lemon juice and set them aside for the chemical reaction to finish.
- Mix the milk and half and half in a small pot and warm them up well. Grate all your cheese.
- In a large pot, melt the butter, add the flour and spices and make a roux. Mix well with a whisk. Let the roux cook for a while until it gets a nutty colour and flavour.
- Add the lemon and baking soda mixture and mix well.
- Add the milk and half and half and mix well. Your mixture should be hot at this point. If it isn't, keep it over medium heat, mixing continuously until it gets hot but doesn't boil.
- Remove the mixture from the heat and gradually mix in your grated cheeses. Mix with a whisk or silicone spatula until melted.
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Add the boiled pasta to the sauce and mix well.
- Mix all of the crispy topping ingredients together. Butter the cast iron or baking dish.
- Pour the mac and cheese in the cast iron skillet or baking dish and sprinkle with the crispy topping.
- Bake for 10 minutes or until the crispy topping is lightly browned.
Recipe: Notes
Storage Instructions
The mac and cheese keeps well in an airtight container in the fridge for up to 3 days. You can freeze the mac and cheese for up to two months if stored in an airtight container or freezer bag.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.