Creamy Baked Mac and Cheese
This baked Mac and Cheese is the ultimate comfort dish, combining three cheeses, a creamy béchamel sauce, and a crunchy sage breadcrumb topping. It's the perfect side dish for potlucks, family dinners, or holiday gatherings like Thanksgiving. Here, I make the mac and cheese in an oven-proof skillet so it can go directly from the stove to the oven in one pan!
For some other fun mac and cheese variations, try this buffalo mac and cheese, or this super creamy pumpkin mac and cheese.
Serve this Mac and Cheese with garlic mashed potatoes, crispy roasted green beans, honey-glazed carrots, potatoes au gratin, or even just a side of garlic bread. A side of roasted Brussels sprouts also makes a perfect complement for an amazing holiday dinner!
Ingredient Notes
Scroll down to the recipe card at the bottom of the page for the full ingredient quantities and instructions. Below, I've provided some notes on the ingredients you'll need and potential substitutions.
- Cheese Trio: This ultra-cheesy mac and cheese has a blend of three different cheeses: cheddar, Gloucester, and Monterey Jack. These all help to create that classic creamy, melty, and rich flavor. You could also add mozzarella for a super cheesy, gooey finish.
- Spices & Herbs: I love to season my mac and cheese with smoked paprika, sage, garlic, thyme, and oregano. You could also opt to add in a teaspoon of English mustard for a slightly tangy, spicy edge.
- Panko Breadcrumbs: The breadcrumbs add a crispy topping that contrasts so perfectly to the creamy pasta. Honestly, don't skip this step - it's a game changer!
Variations & Substitutions
- Different Cheeses: Try Gruyère or Fontina for a slightly nutty flavor.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes for a bit of heat. Or, add buffalo hot sauce like in this buffalo mac and cheese.
How To Make This Mac and Cheese
Below are some process shots and instructions for making your mac and cheese - make sure you scroll down to the recipe card to see the exact ingredient quantities required!
1. Prepare the Breadcrumb Topping
To start with, melt 1 tablespoon butter, then mix it into the panko breadcrumbs and sage. Set the breadcrumbs aside until you're ready to sprinkle them over the mac and cheese before baking.
2. Cook the Pasta
Cook macaroni according to the package instructions - while it's cooking, you can make your sauce.
3. Make the Béchamel Sauce
In a large skillet, melt the remaining butter (about 6 tbsp) over medium heat. Stir in the flour, whisking constantly for 2-3 minutes to cook off the raw taste. Pour in 0.5 cups of milk, whisking until smooth. Gradually add the remaining milk, whisking until the sauce is lump-free.
4. Season and Add Cheese
Remove the bechamel sauce from the heat and add your smoked paprika, garlic powder, oregano, thyme, nutmeg, salt, and pepper. Stir in ¾ of each type of cheese until it's melted into a smooth cheese sauce.
5. Combine Pasta and Sauce
Mix your cooked pasta into the cheese sauce until evenly coated. If you're not using an oven-safe pan, pour your macaroni and cheese into a baking dish.
Sprinkle the breadcrumb topping evenly, followed by the remaining cheese. Bake at 180°C (350°F) for 15 minutes, or place under a grill in the last 5 minutes for an extra golden topping.
Top Tips \ Chef's Notes
- Adding milk slowly ensures a smooth sauce without lumps. If your cheese sauce looks lumpy, use a whisk - ideally, you'll whisk the sauce constantly while adding the milk and afterward until it's thick, creamy, and smooth.
- Extra Golden Topping: For an extra-crispy finish, briefly broil the top with a little more cheese. Be careful not to burn the breadcrumbs if you're grilling the top, though. You could also omit the breadcrumbs and just grill the mac and cheese with a cheesy topping, but the breadcrumbs do add something special to this dish!
- Pasta: Once you've drained your cooked pasta, toss it in a little olive oil - this prevents the pasta from sticking, and also helps to reduce the amount of sauce the pasta will absorb as the mac and cheese bakes.
Garnish your mac and cheese with a sprinkle of fresh chives, parsley, or extra smoked paprika for a pop of color and flavor.
Storage
Refrigerate any leftovers in an airtight container for 4-5 days. Reheat your mac and cheese in the microwave or in an oven-safe dish, adding a splash of milk or water if needed to loosen the sauce.
FAQs
Yes, you can assemble it ahead, store it in the fridge, and bake it when ready. Add a few extra minutes to the bake time if it's cold.
Yes, freeze unbaked or baked portions in a freezer-safe container. Thaw overnight in the fridge and reheat in the oven.
Avoid overheating or using too much cheese at once. Adding cheese gradually and gently melting it off the heat ensures a smooth sauce.
Creamy Baked Mac and Cheese
The best crispy, creamy, cheesy baked mac and cheese you'll ever have! The perfect side dish for Thanksgiving, potlucks, or a treat for your family!
Ingredients
- 7 tablespoon butter
- 6 tablespoon plain flour
- 3.5 cups (820ml) milk
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.5 teaspoon nutmeg
- 100g grated cheddar cheese
- 50g gloucester cheese
- 50g monterey jack cheese
- 100g panko breadcrumbs
- 1 teaspoon dried sage
- 225g macaroni
Instructions
- Melt 1tbsp of the butter in a microwave safe dish, and mix it with the breadcrumbs and sage. Set aside.
- Preheat the oven to 180°C (350°F).
- Cook your macaroni according to the package instructions - when it’s cooked, drain the pasta and coat it in 0.5tbsp oil to prevent the pasta from sticking or from absorbing too much of the sauce when baking.
- Meanwhile, in your skillet or casserole pan, melt the remaining butter. Add the flour, mixing it into the butter to form a dough. Cook off the flour for 2-3 minutes.
- Add 0.5 cup of the milk, whisking constantly until you get a smooth paste, then slowly whisk in the remaining milk until you have a smooth sauce with no lumps.
- Remove the pan from the heat, then stir in the seasonings and ¾ of the cheese.
- Add the pasta to the sauce, mixing it until fully combined.
- Top the macaroni cheese with the breadcrumbs and remaining cheese, and bake in the oven for 15 minutes until the top is golden brown - you could also pop it under the grill with a sprinkle more cheese in the last 5 minutes to get an extra golden, bubbly topping.
Notes
Store any leftovers in an airtight container in the fridge for up to 4-5 days. Reheat in the microwave or in an ovensafe dish in the oven - you might need to add a splash of water or milk to loosen to sauce if it’s thickened
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 350Total Fat: 25gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 68mgSodium: 443mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 11g
How much pasta to use? It is not in the ingredients list. Thank you! Can't wait to try it.
Silly me! I’ve adjusted now, thank you so much for flagging that!!