Baked Mac and Cheese Recipe
This is the best baked mac and cheese recipe ever! It’s ultra-creamy, irresistibly cheesy and a perfect side dish for any holiday or a great main dish for a weeknight meal.
Servings: 16 Servings
Cost: $8
Equipment
Ingredients
- 16 ounces elbow macaroni uncooked
Cheese Sauce:
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 1 teaspoon fine sea salt
- 2 cups whole milk
- 1 cup half and half
- ½ cup sour cream (or Greek yogurt)
- 16 ounces shredded cheddar cheese*
Topping:
- 8 ounces shredded cheddar cheese
- ½ cup panko breadcrumbs
- ¼ teaspoon fine sea salt
Instructions
- Cook elbow macaroni according to package instructions. Be sure to add salt to the water used to boil the noodles. Drain, and set aside.
- Preheat oven to 350 degrees F. Lightly grease a 9x13” pan.
Make the Topping
- Combine breadcrumbs, sea salt and cheese, set aside.
Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Add flour and sea salt and whisk to combine.
- Cook for 1 minute until mixture is slightly brown.
- Add milk and half and half and whisk until the mixture is smooth.
- Add sour cream (or Greek yogurt) and whisk until smooth.
- Cook on medium-high heat until the mixture is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.
- Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth.
Assemble & Bake
- Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
- Transfer mac and cheese to the baking dish and spread in an even layer.
- Sprinkle topping over the mixture.
- Bake for 10-15 minutes or until cheese is melted. If you like a crispy top, bake until the top is lightly browned.
Cool & Serve
- Remove from oven and let cool for 5 minutes, serve warm.
Video
Notes
How to Make Homemade Breadcrumbs
Tear apart 4 slices of bread. Place them on a baking sheet in the preheated oven for 3-5 minutes until toasted. Place in a blender or food processor and pulse until fine crumbs form. Use in recipe.
Ingredient Substitutions
- Elbow macaroni. Use a shaped-pasta of choice (bowties, wheels, etc). if you don't have elbows.
- All-purpose flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
- Whole milk/half and half. this recipe calls for 3 cups of liquid dairy. I prefer full-fat dairy products because it makes this dish incredibly creamy. You can change the ratios and use more half and half than whole milk, or even use heavy cream if you want. The lowest fat percentage I suggest is 2% milk for part of the liquid dairy.
- Sour cream. I recommend full-fat sour cream. Full-fat Greek yogurt is a good substitute.
- *Cheddar cheese. you can replace replace up to 8 oz (2 cups) with gouda, guyre, etc.
- Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. Or make your own (as directed above).
- Assemble & freeze unbaked: You can assemble the dish, wrap it with plastic wrap, cover it with foil and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and then bake according to the recipe instructions.
- Freeze baked mac (full). Bake the recipe, loosely cover it with foil and let it cool completely. Then wrap it tightly so no air gets to it and freeze. Thaw in the refrigerator and warm in the oven set until heated through before serving.
- Freeze individual portions. Portion out leftovers and freeze in an airtight container for up to two months. Warm in the microwave. I suggest using these silicone cubes to store individual portions.
Nutrition
Serving: 0.5cup | Calories: 368kcal | Carbohydrates: 27g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 511mg | Potassium: 181mg | Fiber: 1g | Sugar: 3g | Vitamin A: 661IU | Vitamin C: 1mg | Calcium: 374mg | Iron: 1mg