Macaroni smothered in ooey-gooey cheese — what's not to love? This Baked Mac and Cheese recipe is quick, easy, and can be made any time of the year. But it is most definitely holiday-worthy. A crispy breadcrumb topping seals the deal on this ultimate comfort food classic.

Watch the full video below to see exactly how I make this creamy, dreamy mac and cheese from scratch. For more recipes like this, visit my YouTube channel.

Baked Mac and Cheese Video

About This Recipe

Macaroni and cheese — also called mac and cheese in the United States and macaroni cheese in the United Kingdom — is a dish of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as breadcrumbs or meat.

Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a saucepan on top of the stove. The cheese is often first incorporated into a béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered the ultimate comfort food.

This version uses a blend of gruyere, sharp cheddar, and parmesan for a rich, complex flavor. The toasted breadcrumb topping adds the perfect crunch to contrast the creamy cheese sauce underneath.

Ingredients for Baked Mac and Cheese

1 pound pasta — elbow macaroni works best
3 cups milk — whole milk for the creamiest result
1 cup heavy cream — adds richness to the sauce
½ cup flour — thickens the béchamel base
½ cup unsalted butter — for the roux and breadcrumbs
½ teaspoon nutmeg — a classic French touch
¼ teaspoon paprika — subtle warmth and color
¾ teaspoon salt — plus 1 teaspoon for salting the pasta water
¾ teaspoon black pepper — freshly ground
10 oz gruyere cheese — freshly grated for smooth melting
10 oz sharp cheddar — freshly grated, plus more for topping
⅓ cup parmesan — adds a salty, nutty depth
1 cup bread crumbs — for the crispy golden topping

How to Make Baked Mac and Cheese

Add pasta to a pot of boiling salted water. Cook according to package instructions and drain when al dente. The pasta should be ready just before your sauce.
While the pasta is cooking, heat the milk and cream in a pot, making sure not to allow it to come to a boil.
Melt 7 tablespoons of unsalted butter in a large pot. Add the flour and whisk while it cooks on low heat for 2 to 3 minutes.
Add the hot milk and cream while whisking and cook until thickened, 3-4 minutes.
Remove from heat and mix in the gruyere, cheddar, parmesan, salt, nutmeg, paprika, and pepper.
Melt one or two tablespoons of butter in a pan and mix with the breadcrumbs. Cook over medium heat while stirring until the breadcrumbs are a light golden color. Season with salt and pepper to taste, then mix in about three tablespoons of shredded parmesan.
Add the cooked pasta to the cheese sauce and mix well. Transfer to a baking dish and top with more cheddar, parmesan, and the toasted breadcrumb mixture.
Bake at 375°F for about 35 minutes until golden and bubbly.

What to Serve With Baked Mac and Cheese

BBQ ribs or pulled pork — mac and cheese is the classic cookout side
Fried chicken — a soul food pairing that never misses
Steamed broccoli or green beans — balance out the richness
Cornbread — another comfort food staple alongside mac
A simple side salad — something fresh to cut through the cheese

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the mac and cheese in the baking dish, cover tightly with foil, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking. You may need an extra 5-10 minutes in the oven since it will be cold.

Can I use pre-shredded cheese?
I strongly recommend freshly grating your cheese. Pre-shredded cheese contains anti-caking agents like cellulose that prevent it from melting smoothly and can result in a grainy sauce.

What pasta shape works best?
Elbow macaroni is the classic choice, but cavatappi, shells, or penne also work great — any shape with curves or ridges to hold the cheese sauce.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F with a splash of milk to restore creaminess, or microwave individual portions.