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A serving spoon scoops creamy Baked Mac and Cheese with a golden, crispy breadcrumb topping from a white baking dish, garnished with small green herbs.
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4.92 from 50 votes

Easy Baked Mac and Cheese Recipe

This easy baked mac and cheese recipe is so creamy and cheesy. The delicious bread crumb topping makes this Southern mac and cheese amazing! 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 9
Author: Carrie Barnard
Cost: $17.14 Per Recipe, $1.90 Per Serving

Ingredients

For the Mac & Cheese:

  • 16 ounces Elbow Macaroni
  • 6 Tablespoons Unsalted Butter
  • 6 Tablespoons All Purpose Flour
  • 2 cups whole milk
  • 1 cup Heavy Whipping Cream
  • ½ teaspoon Onion Powder
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper
  • 4 cups Sharp Cheddar Cheese (shredded)
  • 2 cups Gruyere Cheese (shredded)

For the Topping:

  • ½ cup panko bread crumbs
  • 2 Tablespoons Butter (melted)
  • ½ cup Grated Parmesan Cheese

Instructions

  • Preheat the oven to 350°F and grease a 9×13-inch baking dish.
  • Cook the macaroni according to the package directions. Drain and set aside.
  • Melt the butter in a large saucepan over medium heat.
  • Whisk in the flour and cook for 1–2 minutes, until lightly browned.
  • Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens.
  • Stir in the onion powder, garlic powder, salt, and pepper.
  • Add the cheddar and Gruyere cheese, stirring until melted and smooth.
  • Stir the cooked macaroni into the cheese sauce, then spread the mixture evenly in the prepared baking dish.
  • In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the pasta.
  • Bake for 20–25 minutes, until bubbly and golden brown.
  • Let rest for a few minutes and serve warm.

Video

Notes

I recommend shredding your own cheese for the best results instead of buying pre-shredded. 
You can use a 3 or 4 quart baking dish instead of the 9X13 baking dish. 
Refrigerate the leftovers in an airtight container for up to 5 days. 

Nutrition

Calories: 781kcal | Carbohydrates: 49g | Protein: 32g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 970mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1617IU | Vitamin C: 0.2mg | Calcium: 806mg | Iron: 1mg
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