Baked Mac and Cheese square
Every bite of this creamy Baked Mac and Cheese has over the top delicious gooey cheese and is topped with crisp and crunchy panko topping, you will forever be converted!
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Table of Contents
  1. The Best Baked Mac and Cheese Recipe
  2. Ingredients / Shopping List
  3. How to Make the Best Homemade Macaroni and Cheese
  4. How to Store
  5. More Easy Pasta Recipes
  6. Baked Macaroni and Cheese Recipe
  7. Pro Tips for Making Homemade Mac and Cheese

Our Baked Mac and Cheese is the ultimate comfort food! The tender perfectly cooked pasta, the smooth and creamy texture, the over the top deliciousness of the gooey cheese, and the crisp and crunchy panko topping, you will forever be converted!

Creamy, cheesy, topped with crunchy breadcrumbs and only takes 20 minutes to pull together this delicious made-from-scratch weeknight dinner!

Baked Mac and Cheese featured

The Best Baked Mac and Cheese Recipe

There are very few people I know who can resist the temptation of a rich and creamy baked macaroni and cheese topped with crunchy panko! I know I can’t!

There are many versions of mac and cheese, we have a crockpot mac and cheese and our famous mac and cheese in a bread cone (copycat Disney recipe). But our all-time favorite is our baked mac and cheese.

The one thing I promise you is that once you try our baked mac and cheese from scratch you will never go back to the boxed version with the powdered cheese or the cheese sauces in the packets!

Baked Mac and Cheese full casserole dish

The tender perfectly cooked pasta, the smooth and creamy texture, the over the top deliciousness of the gooey cheese and the crisp and crunchy panko topping, you will forever be converted!

Ingredients / Shopping List

  • Large elbow macaroni
  • Olive oil
  • Butter
  • Flour
  • Whole milk
  • Evaporated milk
  • Salt & pepper
  • Mild cheddar cheese, shredded (freshly grated if possible)
  • White sharp cheddar cheese, shredded

Ingredients for the Panko Topping:

  • Butter
  • Herb panko bread crumbs
Baked Mac and Cheese close up on fork

How to Make the Best Homemade Macaroni and Cheese

  1. COOK macaroni according to package directions but cook it 1-2 minutes under. Drain the pasta and drizzle & toss with olive oil and set aside.
  2. MELT butter in the pan you just cooked the pasta in.
  3. ADD in the flour and whisk for 3 minutes continuously.
  4. POUR in whole milk and whisk until all lumps are gone. Add evaporated milk, salt, and pepper and whisk until the mixture is smooth and starts to boil and to thicken.
  5. STIR in cheese until melted. Remove from heat.
  6. STIR in the cooked macaroni shells.
  7. POUR into the prepared baking dish.
  8. SPRINKLE with remaining cheese.
  9. MIX together the Panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.
  10. BAKE for 20-25 minutes on 350 degrees until cheese is bubbly and top is golden brown.

NOTE: See recipe card below for full and detailed instructions.

Baked Mac and Cheese close up

How to Store

IN THE FRIDGE: Store in the fridge for 2-3 days. We recommend storing it without the breadcrumbs, they will get kind of soggy. If you are planning on storing it, only bake the amount your want to eat now and put the rest in the fridge and bake with the panko when ready to eat. Store it in an airtight container in the fridge.

IN THE FREEZER: Ditto for freezing the recipe. Stop before you bake with the panko on top and store it in an airtight container in the freezer for up to 2 months. When you are ready to make it, let it defrost and add the panko topping and bake following the instructions in the recipe card.

More Easy Pasta Recipes

One-Pot Chicken Parmesan Pasta | One Pot Pasta | The BEST Homemade Alfredo Sauce | Lasagna Casserole – Lazy Lasagna! | Million Dollar Spaghetti Casserole

Note: This recipe was updated on November 15, 2020.

4.68 from 59 votes
Baked Mac and Cheese square

Baked Macaroni and Cheese

Serves — 12
Every bite of this creamy Baked Mac and Cheese has over the top delicious gooey cheese and is topped with crisp and crunchy panko topping, you will forever be converted!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Ingredients
  

  • 2 ½ cups large elbow macaroni
  • ½ tablespoon olive oil
  • 4 tablespoons butter
  • 1 tablespoon flour
  • 2 cups whole milk
  • 24 ounces evaporated milk (2) 12-ounce cans
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 ½ cups mild cheddar cheese shredded (freshly grated if possible)
  • 2 ½ cups white sharp cheddar cheese shredded

Panko Topping:

  • 4 tablespoons butter melted
  • 1 cup herb panko bread crumbs

Instructions
 

  • Preheat oven to 350 degrees.
  • Spray a 9×13 baking dish with nonstick spray. Set aside.
  • In a large pan cook the macaroni according to package directions but cook it 1-2 minutes UNDER. It will continue cooking as it bakes later. Drain the pasta and drizzle the olive oil over it and toss it to keep it from drying out while you prepare the sauce. Set aside.
  • In the pan you just cooked the pasta in melt the butter over medium-low heat. Once butter is melted add in the flour and whisk for about 3 minutes whisking constantly being careful not to burn the flour.
  • Pour in the whole milk and whisk until all lumps are gone and mixture is smooth.
  • Add the 2 cans of evaporated milk, salt and pepper and whisk until mixture is smooth and starts to boil and to thicken.
  • Stir in 4 cups of the cheese and stir until cheese is melted.
  • Remove from heat and stir in the cooked macaroni shells.
  • Pour into the prepared baking dish.
  • Sprinkle the remaining one cup of shredded cheese over the top of the mac and cheese.
  • In a small bowl mix together the Panko bread crumbs and melted butter. Sprinkle over the top of the macaroni and cheese.
  • Bake for 20-25 minutes until cheese is bubbly and top is golden brown.

Jenn’s Notes

Pro Tips for Making Homemade Mac and Cheese

  • Block cheese! Don’t buy the packaged shredded cheese. Take a few extra minutes and take a block of cheese and shred it. I promise it will be worth the time investment!
  • Can you skip baking the mac and cheese? Well, then it isn’t really baked mac and cheese, but yes, you can. If you don’t have time to throw it in the oven, I would skip the toppings. It is still super yummy and won’t affect the overall taste, but take the extra few minutes and put the panko toppings on and throw it in the oven – you will thank me!
  • Add in’s – Try these amazing add in’s and throw them into your mac and cheese to up the make and cheese game: Crab, lobster, parmesan cheese, bacon, chicken, broccoli.
  • Try different combinations of shredded cheeses – some others that we really love are Monterey jack cheese, pepper jack cheese, mozzarella cheese, and gouda cheese.
I updated this recipe in November 2020. If you are looking for the old version of the recipe, please see below:
Ingredients
1 pound Macaroni
3 cups water
1 teaspoon salt
2 cups evaporated milk
8 ounces Sharp Cheddar Cheese grated
8 ounces Extra Sharp Cheddar Cheese grated
Toppings
1 cup panko bread crumbs
3 tablespoons butter melted
1 teaspoon garlic salt
1/2 teaspoon paprika
Instructions
  1. Add macaroni, water, and salt to a large skillet. Place over high heat and bring to a boil for about 5 minutes or until the water has cooked down. Stir consistently.
  2. Add evaporated milk and bring to a boil. Remove from heat and add cheese. Stir until the cheese has melted completely.
  3. In a small bowl, mix topping ingredients until well combined. Generously sprinkle over macaroni.
  4. Place dish under a low broiler for 5 minutes or until golden brown and serve immediately.
 

Video

Nutrition Info

Calories: 497kcal | Carbohydrates: 34g | Protein: 22g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 768mg | Potassium: 353mg | Fiber: 1g | Sugar: 9g | Vitamin A: 912IU | Vitamin C: 1mg | Calcium: 557mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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Comments

  1. Hi, in the ingredients you say 2 1/2 cups of milk, but then in the directions you say pour in the 1 cup of milk. Could you tell me which is correct?

  2. your recipe says 1 tablespoonS of flour. we have tried this twice now on thanksgiving morning and both times it never thickened. i finally watched your video and see that you put way more than 1 tablespoon. i wish it was the correct measurement so we could eat this today. so sad.

  3. 1 star
    I was so excited to try this recipe but it seems that some of the measurements are off. It turned out very, very runny and when I watched the video I realized that you used way more noodles, flour, etc. than the recipe said. Also, it calls for “2 cans of evap. milk” but does not specify what size can. Super disappointed because it looks great in the video. Let me know if you update with the correct measurements! Would like to try again.

  4. It would be helpful to note what size can for evaporated milk. I used 12ix and by the consistency I’ll assume it should have been small cans.

    1. You are so right – I don’t know how I missed that! I just updated the recipe card – thank you for letting me know!