Perfect Baked Mac and Cheese with Bread Crumbs

I didn’t try baked mac and cheese until I was in my twenties. Growing up, we always made it from the box—you know, the kind with the orange powder. My mom would boil the noodles, stir in some butter and milk with that cheese packet, and call it dinner.

But baked mac and cheese is a whole different thing. You make a real cheese sauce, pour it over pasta, and top it with bread crumbs before sliding it in the oven. Those golden, crunchy bread crumbs on top make all the difference. It takes a little more time than the boxed stuff, but it’s worth every extra minute.

What Kind of Cheese Should I Use?

For the best baked mac and cheese, you’ll want to use a combination of cheeses that melt well and bring different flavors to the table. Sharp cheddar is a classic choice that gives you that familiar mac and cheese taste, while Gruyere adds a nutty, sophisticated flavor that takes this dish up a notch. You can substitute the Gruyere with other good melting cheeses like fontina, gouda, or even monterey jack if that’s what you have on hand. Just make sure to buy block cheese and shred it yourself rather than using pre-shredded – the anti-caking agents in pre-shredded cheese can make your sauce less smooth and creamy.

Options for Substitutions

This mac and cheese recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Elbow macaroni: Any short pasta works great here – try shells, cavatappi, rotini, or penne. The key is picking something with nooks and crannies that will hold onto all that cheese sauce.
• Gruyere cheese: If Gruyere is too pricey or hard to find, swap it for sharp white cheddar, fontina, or even cream cheese (use about 6 ounces). Each will give you a slightly different flavor but still plenty of creaminess.
• Cheddar cheese: Feel free to mix things up with other melting cheeses like Monterey Jack, Gouda, or a Mexican cheese blend. Just avoid pre-shredded if possible – freshly grated melts much smoother.
• Milk: Heavy cream makes it richer, while half-and-half is a nice middle ground. You can even use whole milk if that’s what you have, though it won’t be quite as creamy.
• Bread crumbs: Crushed crackers like Ritz or panko work wonderfully. For extra flavor, try crushing up some buttery crackers or mixing in a bit of grated Parmesan with your crumbs.
• Butter: You can substitute with equal amounts of olive oil for the roux, though butter definitely gives the best flavor and texture.

Watch Out for These Mistakes While Baking

The biggest mistake people make with baked mac and cheese is not cooking the pasta al dente – overcooked noodles will turn mushy during baking, so stop cooking them about 1-2 minutes before the package directions suggest.

Another common error is adding cold milk to your roux, which can cause lumps in your cheese sauce – always use hot milk and whisk constantly while adding it slowly to create a smooth base.

Don’t dump all your cheese in at once either, as this can cause the sauce to break and become grainy – instead, remove the pan from heat and add the cheese gradually, stirring until each addition melts completely.

Finally, resist the urge to skip buttering your baking dish and tossing those breadcrumbs with a little melted butter, as this prevents sticking and gives you that golden, crispy top that makes baked mac and cheese so irresistible.

What to Serve With Baked Mac and Cheese?

This rich and cheesy mac and cheese is perfect as a side dish for barbecue favorites like pulled pork, grilled chicken, or smoky ribs. If you’re serving it as the main event, I love pairing it with something fresh and crisp like a simple green salad or coleslaw to cut through all that creamy goodness. Roasted vegetables like broccoli, Brussels sprouts, or green beans also make great companions since they add some color and nutrition to your plate. For a true comfort food feast, serve it alongside some cornbread or dinner rolls for the perfect cozy meal.

Storage Instructions

Refrigerate: Leftover mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The cheese sauce might look a little separated when cold, but don’t worry – it comes back together beautifully when you reheat it. I actually think it tastes even better the next day!

Freeze: You can freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can grab just what I need for a quick lunch. Let it thaw in the fridge overnight before reheating for best results.

Reheat: Warm it up in the oven at 350°F covered with foil until heated through, or use the microwave on medium power while stirring every 30 seconds. Add a splash of milk if it seems too thick. The bread crumb topping might lose some crunch, but you can always sprinkle on fresh breadcrumbs and pop it under the broiler for a minute.

Preparation Time	15-20 minutes
Cooking Time	30-40 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 85-100 g
• Fat: 150-170 g
• Carbohydrates: 270-310 g

Ingredients

For the macaroni and cheese:

• 6 tbsp unsalted butter
• 8 oz sharp cheddar cheese (freshly shredded for best melt)
• 1 tbsp salt (for boiling pasta water)
• 3 cups whole milk (warmed gently)
• 1 lb elbow macaroni
• Kosher salt and black pepper
• Hot sauce (to taste, for a subtle kick)
• 1/4 cup all-purpose flour (I always use King Arthur all-purpose flour)
• 8 oz gruyere cheese (shredded, for nutty flavor)

For the garlic crumb topping:

• 2 tbsp unsalted butter
• 1 cup panko bread crumbs (for extra crunch)
• 1 clove garlic (finely minced)

To prepare the baking dish:

• Unsalted butter (for greasing the dish, about 1 tbsp)

Step 1: Preheat and Prepare the Casserole Dish

• extra butter, for greasing

Preheat your oven to 350°F (175°C).

Generously butter a 2 1/2-quart or larger casserole dish to prevent the macaroni and cheese from sticking during baking.

Step 2: Cook the Macaroni

• 1 lb elbow macaroni
• 1 tbsp salt, for boiling water

Bring 4 quarts of water and 1 tablespoon of salt to a rolling boil in a large pot.

Add the elbow macaroni and cook until just al dente, about 6 minutes.

Drain the macaroni well, making sure not to overcook or rinse it.

Let the cooked macaroni sit while you prepare the cheese sauce.

Step 3: Prepare the Cheese Sauce

• 6 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups hot milk
• 8 oz sharp cheddar cheese, shredded (2 cups)
• 8 oz Gruyere cheese, shredded (2 cups)

Return the empty pot to the stovetop over medium heat and melt 6 tablespoons of butter until foaming.

Whisk in the flour and cook, stirring constantly, until the mixture is bubbling but not browned, about 1 minute.

Gradually whisk in the hot milk and bring to a boil, allowing the sauce to thicken.

Remove the pot from heat and stir in the shredded sharp cheddar cheese and Gruyere cheese until fully melted and smooth.

Step 4: Combine Macaroni and Cheese Sauce

• cooked macaroni (from Step 2)
• cheese sauce (from Step 3)
• kosher salt and ground black pepper, as needed
• hot sauce, to taste

Fold the drained macaroni (from Step 2) into the cheese sauce (from Step 3) and stir until everything is evenly coated and combined.

Season with kosher salt, ground black pepper, and hot sauce to taste.

Pour the macaroni and cheese mixture evenly into your prepared casserole dish (from Step 1).

I like to add a few extra drops of hot sauce at this stage for a subtle kick.

Step 5: Make and Add the Garlic Breadcrumb Topping

• 2 tbsp butter
• 1 clove garlic, minced
• 1 cup bread crumbs

In a medium microwave-safe bowl, melt the remaining 2 tablespoons of butter.

Stir in the minced garlic and let it become fragrant, about 30 seconds.

Add the bread crumbs and toss until they are evenly coated with the buttery garlic mixture.

Sprinkle the breadcrumb topping evenly over the macaroni in the casserole dish.

Step 6: Bake the Macaroni and Cheese

Bake the macaroni and cheese uncovered in your preheated oven at 350°F (175°C) until the sauce is bubbling and the breadcrumb topping is golden brown, 30 to 40 minutes.

Let it cool for a few minutes before serving to allow the sauce to thicken slightly for perfect scooping.