Baked Mac and Cheese – Spend With Pennies

Mac and cheese, any way you serve it, is at the very top of my favorites list!

This baked mac and cheese is easy to make with pasta in a rich cheesy homemade sauce (and lots of it) baked until bubbly under a golden crumb topping.

What You Need to Make Baked Mac and Cheese

• Pasta: I love elbow macaroni for mac and cheese. Elbows can be replaced with any medium or small shapes. Ridges or holes hold the sauce best—try shells or cavatappi.
• Butter/Flour: Butter and flour create a roux which thickens the sauce.
• Dairy: I use a combination of milk and cream to make it nice and creamy.
• Cheese: Sharp shredded cheddar adds a bold cheese flavor to make the best mac and cheese. You can replace 1 cup of cheddar for Swiss or Gruyere cheese.
• Topping: Panko has a nice crunch, but you can use crushed cracker crumbs (saltines or Ritz) instead.

How to Make Baked Mac and Cheese

1. Cook pasta: Cook the pasta al dente (recipe below).
2. Cook sauce: Cook butter, flour, and seasonings and whisk in milk and cream.
3. Add cheese: Stir in cheeses and whisk until smooth—stir in pasta.
4. Bake: Sprinkle the crumb topping over the mac and cheese and bake. Easy peasy!

Storing Baked Mac and Cheese

• Leftovers: Keep leftover baked mac and cheese in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to 3 months. Reheat on the stovetop or in the microwave with a little milk added to loosen the cheese sauce.
• Make Ahead: Prep mac and cheese ahead (keep the topping separate) and keep it covered in the refrigerator for up to 2 days. Let the mac and cheese rest at room temperature for about 45 minutes. Stir in ½ cup of warm milk after baking for 20 minutes. Add topping and bake until hot and bubbly.
• Freezing: Freeze unbaked mac and cheese (without the topping) by assembling it in a foil-lined casserole dish. Once frozen, lift the casserole out and wrap it in plastic wrap (so the casserole dish can be used elsewhere) and freeze. To bake, return the casserole to the baking dish and thaw overnight in the refrigerator. Let the mac and cheese rest at room temperature for about 30 minutes. Add topping and bake until hot and bubbly.

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Baked Mac and Cheese

This baked mac and cheese recipe has extra sauce for the perfect mix! It’s all topped with a buttery crumb mixture, and baked until hot and bubbly.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the oven to 400°F.

• In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.

• Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

• Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.

• Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.

• Remove the sauce from the heat and add cheddar cheese, parmesan cheese, and seasonings. Whisk until melted and smooth.

• Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.

• Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.

Cheese: Use 3 ½ cups of cheddar cheese as directed in the recipe, or substitute ½ cup of the cheddar cheese for Gruyère if desired. Pre-shredded cheese works but doesn’t melt as smoothly. Remove the sauce from the heat before adding in the cheese.
Pasta: Cook the pasta just until al dente (firm), as it will cook more as it bakes.
Baking: If the mac and cheese is overcooked, it won’t be creamy. Cook just until hot, and the topping is browned. Cool for 10 minutes before serving. 
Topping: Adding bread crumbs to the topping is optional, this mac and cheese can be topped with just cheese if you prefer.

Make Ahead: Prepare this baked Mac and Cheese up to 2 days in advance and keep it in the fridge, with the topping stored separately. Take it out of the fridge 45 minutes before baking. Cover with foil and bake for 20 minutes. Then, remove the foil and stir in up to ½ cup of warm milk or as needed to achieve a creamy texture. Add the topping, and bake uncovered for another 10 to 12 minutes or until browned.

Leftovers: Keep covered in the fridge for up to 5 days. Add a splash of milk or cream and reheat in the microwave or on the stovetop using low heat. 

Serving: 1cup | Calories: 650 | Carbohydrates: 57g | Protein: 28g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 100mg | Sodium: 630mg | Potassium: 332mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1135IU | Calcium: 634mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Main Course, Pasta, Side Dish

Cuisine American

Diet Vegetarian

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