Dinner

Easy Baked Mac and Cheese Recipe

ByMarina Montclair January 15, 2026January 15, 2026

Introduction

This easy baked mac and cheese recipe is a comforting classic that’s perfect for any night of the week. Creamy, cheesy, and topped with a crispy breadcrumb layer, it’s sure to please both kids and adults alike.

A baked macaroni and cheese dish in a white oval baking dish with red outer sides and handles is shown. The top layer is a golden-brown, crunchy breadcrumb crust with some herbs sprinkled throughout. Beneath the crispy topping, you can see creamy, yellow macaroni pasta with a smooth cheese sauce clinging to the curved pasta shapes. The white marbled texture surface surrounds the baking dish, and the background has a warm, cozy kitchen feel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk (warm)
2 cups sharp cheddar cheese (shredded)
1 cup mozzarella or Colby Jack cheese (shredded)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
1 cup breadcrumbs (for topping)
1 tablespoon melted butter (for breadcrumbs)

Instructions

Step 1: Cook macaroni in salted boiling water until al dente, about 7–8 minutes. Drain and set aside.
Step 2: Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
Step 3: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
Step 4: Slowly whisk in warm milk and stir continuously until the sauce thickens, about 5 minutes.
Step 5: Remove from heat and stir in shredded cheddar, mozzarella or Colby Jack, salt, pepper, and garlic powder until smooth and creamy.
Step 6: Mix the cooked macaroni into the cheese sauce, then pour everything into the prepared baking dish.
Step 7: Toss breadcrumbs with melted butter and sprinkle evenly over the top. Bake for 20–25 minutes until golden and bubbly.

Tips & Variations

For extra creaminess, add a splash of cream or an egg yolk to the cheese sauce.
Mix in cooked bacon or sautéed vegetables like broccoli for added flavor and texture.
Use panko breadcrumbs for a crunchier topping.
Swap cheddar for Gruyère or fontina for a different cheese profile.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to maintain creaminess, adding a splash of milk if needed to loosen the sauce.

How to Serve

A close-up view of a baked dish in a red oval ceramic baking dish with small handles on each side. The dish has three clear layers; the bottom layer is tender, slightly yellow pasta shaped in curls, the middle layer is creamy and cheesy in light yellow with smooth texture, and the top layer is a golden brown crumb topping with crunchy, toasted bits and some green herb specks evenly spread. The edges of the baking dish show some baked-on sauce remnants. The whole setup is resting on a wooden surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes instead of elbow macaroni?

Yes, any short pasta like shells, penne, or rotini works well in baked mac and cheese.

How do I prevent the sauce from being too runny or thick?

Make sure to cook the roux (butter and flour mixture) for a couple of minutes before adding warm milk slowly. Stir continuously until it thickens to a creamy consistency before adding cheese.