Velvety, creamy, and super easy, this Mac and Cheese Recipe is made from scratch and comes together so quickly! You just can’t beat a homemade recipe!
Don’t forget to serve it with some sauteed asparagus or my garlic breaded baked chicken.
Table Of Contents
Recipe Details
When I think of comfort food, the first thing that comes to mind is something warm, creamy, and let’s be real… carb heavy! This easy Mac and Cheese recipe is everything you want in a comforting dish and the baked bread topping takes it to the next level.
- TASTE: This Mac and Cheese is super cheesy and has a garlicky breadcrumb topping that’s browned to perfection.
- TEXTURE: The creamy, rich cheese sauce, al dente pasta, and crunchy Panko topping is addictively good.
- TIME: This recipe take 35 minutes.
- EASE: This dish is really easy to make. Follow these step-by-step instructions and photos and you’ll be serving delicious mac and cheese in no time.
What You’ll Need
Ingredient Notes
- Macaroni– All pasta tastes the same but the most popular one for mac and cheese is the elbow macaroni.
- Cheese– This is where you can get very creative! I like to keep it simple by using a mix of extra sharp, sharp cheddar, and Gruyere cheese.
- Sauce– A mixture of flour, butter, milk, and spices will make the cheese creamier and bind better to the pasta.
- Bread crumb topping– This is optional but who doesn’t love the addition of crunchy toasted bread crumbs on top?! Use Panko breadcrumbs for extra crunch and fresh garlic clove for flavor.
Add-ins and Substitutions
- Substitute the Panko- If you have no Panko, regular breadcrumbs also work. As a gluten-free alternative, you can crush up Corn Flakes as a substitute.
- Make it with meat- Add ground beef, chopped ham, or bacon bits to this Mac and Cheese for extra flavor and a more filling meal.
- Add vegetables- Get some veggies in there with chopped broccoli florets, spinach, corn, or peas. The kids won’t even mind 😉
- Make it spicy- Add cayenne pepper, hot sauce, or Sriracha to this dish for a cheesy, spicy meal your family will love.
How to Make Mac and Cheese
- Make the crunchy topping. In a small bowl, combine the Panko bread crumbs, melted butter, and pressed garlic. Mix everything well, then set aside.
- Cook the pasta. Cook the macaroni in salted boiling water until al dente. Then drain the water out and pour it into a 9×13 inch baking dish.
- Shred the cheeses. Shred the extra sharp cheddar, sharp cheddar, and Swiss cheese with a grater and set aside for the sauce.
- Make the sauce. You can make the easy béchamel in a saucepan. Simply melt the butter and brown the flour in it with the garlic powder, white, pepper, and salt. Then stir in the milk.
- Add the cheese. Now remove the pan from the heat and add the cheese to the sauce. Stir until melted.
- Bake. Add the cooked pasta to a 9 x 13-inch baking dish and add in the shredded cheese, and carefully pour the sauce over. Then top it with the homemade croutons and bake in the oven at 350 degrees Fahrenheit for 25 minutes.
Pro Tip: To brown the breadcrumbs even more, broil the Mac and Cheese for the last few minutes.
Recipe Tips
- Cook the macaroni al dente- Cook the pasta a little bit under the first time so it does not get mushy while baking.
- Don’t use pre-shredded cheese– When you use the shredded packaged stuff, it tends to come with a starchy filler that can cause your sauce to separate. Always buy cheese by the block and shred it yourself. It tastes so much better, too!
- Avoid high heat– The main reason your sauce might curdle or separate is that the heat was too high. In order to avoid this, turn the heat off before adding cheese into the sauce.
- Pre-mix the macaroni and cheese sauce- Combine the cheese sauce and macaroni pasta before adding it to the baking dish to avoid any pasta sticking together and getting hard while it bakes.
FAQs
What kind of cheese is good for mac and cheese?
The most common cheese in macaroni and cheese is sharp cheddar, but you can use medium or white cheddar along with fontina, smoked gouda, swiss, gruyere, and even mozzarella cheese.
Should mac and cheese be made day of or before?
This Mac and Cheese can be made ahead of time or on the day you’ll serve it. It’s the perfect freezer meal, too, because it easily reheats and the breadcrumb topping stays crisp when heated in the oven uncovered.
Serving Suggestions
This Mac and Cheese recipe is everyone’s favorite comfort food, so you can serve it with just about anything. Here are a few great ways to enjoy it.
- Meats: Serve this with a Ribeye Steak, Juicy Air Fryer Pork Chops (VIDEO), Grilled Chicken Kabobs, or Cedar Plank Salmon.
- Salad: Pair this Mac and Cheese with Caprese Salad, Cucumber Tomato Feta Salad, Spinach Salad, or Cucumber Radish Salad.
- Vegetables: Enjoy this dish with some Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, or Crispy Air Fryer Broccoli.
- Potatoes: Serve it alongside these Scalloped Potatoes, Parmesan Roasted Potatoes, or Air Fryer Baked Potato.
Make This Recipe in Advance
Make ahead: You can make this dish in advance and store it in the fridge or freezer. To reheat portions, you can use the microwave or stovetop over medium heat. For the entire baking dish, reheat it in the oven at 350 degrees Fahrenheit for about 20 minutes.
Storing: Store any leftovers of this Mac and Cheese recipe in an airtight container in the refrigerator. It will last for up to 5 days.
Freeze: You can freeze it in a foil food tray (tightly wrapped with more foil) for up to 6 months.
More Creamy Pasta Dishes!
Full Recipe Instructions
Mac and Cheese Recipe
The best and easiest mac and cheese you'll ever make. These garlic cheese sauce and crunchy bread topping are simply out of this world!
Print Pin Rate Servings: 8
Calories: 549kcal
Ingredients
For the crouton topping
- 1 cup panko bread crumbs
- 2 tbsp unsalted butter
- 1 clove Garlic (pressed)
For the macaroni & cheese
- 1 lb elbow macaroni 1 heaping tbsp salt
- 2 cups extra-sharp Cheddar
- 2 cups sharp cheddar
- 1 cup Gruyere cheese
bechamel sauce
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 1 1/2 tsp Salt
- 1/4 tsp white pepper
- 1/2 tsp garlic powder
- 4 cups whole milk
Instructions
- In a small bowl combine 1 cup of panko bread crumbs with 2 Tbsp melted butter and 1 clove of pressed garlic. Then set aside.
- Cook the macaroni according to the package, making sure to salt the pasta water. After the macaroni is cooked al dente, drain the water out and pour it into a 9×13 inch baking dish.
- Shred the extra sharp cheddar, sharp cheddar, and Swiss cheese and set aside for the sauce.
- In a saucepan, melt 6 Tbsp of butter with 6 Tbsp of flour over low heat. Then add the salt, garlic powder, and white pepper.
- Slowly pour the milk into the saucepan, making sure to stir constantly. Keep it over medium-high heat for about 5 minutes.
- Remove the saucepan from the heat then add in the shredded cheeses.
- Once the cheese is all melted, pour the sauce over the macaroni.
- Mix the macaroni around with a spoon to distribute the sauce evenly. Then spread the buttery bread crumbs over the top. Preheat the oven to 350 degrees and bake for 25 minutes. To brown the bread crumbs even more, broil for the last few minutes.
Notes
- Cook the macaroni al dente- Cook the pasta a little bit under the first time so it does not get mushy while baking.
- Don’t use pre-shredded cheese– When you use the shredded packaged stuff, it tends to come with a starchy filler that can cause your sauce to separate. Always buy cheese by the block and shred it yourself. It tastes so much better, too!
- Avoid high heat– The main reason your sauce might curdle or separate is that the heat was too high. In order to avoid this, turn the heat off before adding cheese into the sauce.
- Pre-mix the macaroni and cheese sauce- Combine the cheese sauce and macaroni pasta before adding it to the baking dish to avoid any pasta sticking together and getting hard while it bakes.
Nutrition
Calories: 549kcal | Carbohydrates: 26g | Protein: 25g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 114mg | Sodium: 1094mg | Potassium: 265mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 0.1mg | Calcium: 666mg | Iron: 1.6mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
This recipe was originally posted on May 2, 2015, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Alfredo Linnecke says
Good write-up. I certainly love this website. Thanks!
Dina says
Thank you so much!