Are you ready to say goodbye to the box forever and learn the simple secrets to making the absolute best, creamiest, cheesiest, and most incredible homemade Baked Macaroni and Cheese of your life? If you’re searching for that one perfect, soul-satisfying recipe with a rich, velvety, from-scratch sauce and a super-crunchy, golden-brown topping, you have found it.
This isn’t just any mac and cheese; this is the ultimate version, inspired by the classic techniques of Chef John. We’ll show you how to create a luxurious, custard-style cheese sauce that is unbelievably rich and stable, thanks to one simple, secret step. Topped with a buttery, crispy panko crust, this is a show-stopping casserole that will instantly become the most requested dish at every family dinner and holiday gathering.
Table of Contents
Table of Contents
Recipe Overview: The King of Comfort Food, Perfected
What makes this Baked Macaroni and Cheese the absolute best is its incredible, from-scratch, custard-style cheese sauce. Unlike simpler versions, this recipe includes a tempered egg, which creates a sauce that is exceptionally rich, velvety, and bakes up beautifully without breaking or becoming greasy. The subtle blend of background seasonings like dry mustard and nutmeg elevates the flavor from simple to sophisticated. It’s a foolproof guide to mastering the king of all comfort foods.
| Metric | Time / Level |
| Total Time | 1 hour 5 minutes |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 6-8 |
The Essential Ingredients for the Best Mac and Cheese
This recipe uses a handful of classic, high-impact ingredients to create its signature cheesy and comforting flavor.
- The Custard-Style Cheese Sauce: This is the heart of the dish and the secret to its luxuriousness.
- The Roux (Butter, Flour & Dry Mustard): A simple paste made from melted butter, all-purpose flour, and a touch of powdered mustard is the classic foundation for a stable, thick, and creamy sauce. The dry mustard is a secret weapon that enhances the sharpness of the cheese.
- Milk: We use whole milk to transform the roux into a classic white sauce, or béchamel.
- Sharp Cheddar Cheese: For the best, most intense cheese flavor and smoothest texture, it is crucial to use a good quality block of sharp cheddar cheese that you grate yourself. Pre-shredded cheeses are coated in starches that can make your sauce grainy.
- A Large Egg: This is the key to our rich, custard-style sauce. We “temper” the egg into the warm sauce, which adds incredible richness and helps the casserole to set up beautifully.
- Elbow Macaroni: The classic, nostalgic pasta shape for this iconic dish. Its hollow, curved shape is perfect for capturing the creamy cheese sauce.
- The Crispy Topping (Panko & Butter): The perfect crunchy finish. Panko breadcrumbs are Japanese-style breadcrumbs that are flakier and lighter than regular breadcrumbs. They absorb less oil and toast up to a wonderfully light, airy, and super-crispy texture.
Step-by-Step to the Creamiest Mac and Cheese
Follow these detailed steps to create a perfect, from-scratch cheese sauce and a stunning baked macaroni and cheese.
Part 1: Cook the Pasta
Step 1: First, preheat your oven to 350°F (175°C).
Step 2: Bring a large pot of generously salted water to a rolling boil. Add the 1/2 pound of elbow macaroni and cook according to the package directions until it is just al dente (tender, but still with a firm bite).
Pro Tip: It is very important to cook the pasta al dente because it will continue to cook and absorb the delicious sauce in the oven. If you cook it all the way through on the stovetop, it can become mushy in the finished casserole.
Step 3: Drain the cooked macaroni well and set it aside.
Part 2: Create the Rich, Custard-Style Cheese Sauce
Step 1 (The Roux): In a large saucepan, melt the 3 tablespoons of butter over medium heat. When the butter starts to foam, whisk in the 3 tablespoons of flour and the 1 tablespoon of powdered mustard. Cook, whisking constantly, for about five minutes. The mixture (the “roux”) should be smooth and bubbly. This step is crucial for cooking out the raw flour taste.
Step 2 (The Béchamel): While whisking constantly, slowly pour in the 3 cups of milk. Add the finely diced onion, the bay leaf, and the paprika. Continue to whisk until the sauce is smooth. Bring the sauce to a gentle simmer and let it cook for about ten minutes, stirring often, until it has thickened enough to coat the back of a spoon. Remove the bay leaf.
Step 3 (The Tempering Step!): In a separate small bowl, lightly beat the 1 large egg. Now, you must temper the egg. While whisking the egg constantly, slowly drizzle about a half-cup of the warm milk sauce into the egg. This gently raises the temperature of the egg without scrambling it. Once it’s combined, pour the tempered egg mixture back into the saucepan with the rest of the sauce, whisking as you pour.
Step 4 (The Mornay): Turn the heat off. Add 3/4 of your shredded sharp cheddar (reserving the rest for the topping) to the hot sauce. Stir with a whisk or a wooden spoon until the cheese is completely melted and the sauce is smooth and velvety. Season with the salt and pepper.
Part 3: Assemble and Bake to Golden Perfection
Step 1: Fold the cooked and drained macaroni into the cheese sauce until every noodle is thoroughly coated. Pour the mixture into a 2-quart casserole dish.
Step 2: Top the macaroni with the remaining shredded cheddar cheese.
Step 3: In a small saute pan, melt the 3 tablespoons of butter. Add the 1 cup of panko bread crumbs and toss them in the butter until they are evenly coated and lightly toasted.
Step 4: Sprinkle the buttered panko bread crumbs evenly over the top of the macaroni and cheese.
Step 5: Bake in the preheated oven for 30 minutes, until the topping is a beautiful deep golden brown and the sauce is hot and bubbly around the edges.
Let the mac and cheese rest for at least five minutes before serving. This allows the hot, creamy sauce to set up slightly.
The Best Part: Fried Mac and Cheese Leftovers!
This rich, custardy mac and cheese is the absolute best for making fried mac and cheese the next day.
- Chill: Pack the leftovers firmly into a loaf pan or a square dish and chill overnight until completely firm.
- Slice: Turn the cold mac and cheese out onto a cutting board and slice it into thick, 1-inch slabs.
- Fry: Pan-fry the slabs in a hot, buttered skillet for a few minutes per side, until they have a deep golden-brown and crispy crust. Serve hot!
Storage and Make-Ahead Tips
This baked macaroni and cheese is a fantastic dish for leftovers.
- Make-Ahead: You can prepare the entire cheese sauce up to 2 days in advance. Let it cool, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and store it in the refrigerator. You can also assemble the entire casserole (without the panko topping) a day in advance.
- Storage: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat baked mac and cheese is in the oven. Place it in an oven-safe dish, add a splash of milk to loosen the sauce, cover with foil, and bake at 350°F until it is hot and bubbly.
For more recipe follow my Pinterest account
Creative Recipe Variations
This classic recipe is a perfect canvas for your own delicious and creative additions.
- Use a Gourmet Cheese Blend: While sharp cheddar is the classic, you can create an even more complex flavor by using a blend of cheeses. Try a combination of sharp cheddar, nutty Gruyère, and a little bit of smoked Gouda for a sophisticated, smoky flavor.
- Add Some Crispy Bacon: For a salty, smoky, and savory addition, you can stir 1 cup of cooked, crumbled bacon into the pasta along with the cheese sauce. You can also sprinkle some extra bacon on top with the panko.
- Add a Veggie Boost: To make this a more complete meal, you can stir in about 2 cups of steamed, chopped broccoli florets or sweet peas into the pasta and sauce mixture before you bake it.
Enjoy The Ultimate Comfort Food!
You’ve just created the king of all comfort foods. This classic, from-scratch baked Macaroni and Cheese is a perfect harmony of creamy, cheesy, and crunchy. It’s a rewarding, deeply satisfying, and nostalgic dish that is guaranteed to be a massive hit with your family and friends. This is the recipe that turns any meal into a special occasion.
We hope you enjoy every last, perfect, cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, classic mac and cheese!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a super creamy, not grainy, cheese sauce?
The two most important secrets are to shred your own cheese from a block (pre-shredded cheese has anti-caking agents that prevent smooth melting) and to turn off the heat before you add the shredded cheese to your white sauce. Adding cheese to a liquid that is too hot or boiling can cause the fats in the cheese to separate, or “break,” resulting in a grainy or oily texture.
Q2: Why do you add a raw egg to the mac and cheese sauce? Is it safe?
Adding an egg is the secret to a custard-style baked mac and cheese. It makes the sauce incredibly rich and helps it to set up beautifully when it bakes, so it’s not runny. And yes, it is completely safe! The process of tempering—slowly whisking a little of the hot sauce into the beaten egg first—gently raises the temperature of the egg without scrambling it. It then gets fully cooked during the 30-minute bake in the oven.
Q3: Can I make this mac and cheese ahead of time for a party?
Yes, this is a great make-ahead dish. You can assemble the entire casserole (without the panko topping), let it cool, and store it, covered, in the refrigerator for up to 2 days. When you are ready to bake, let it sit out at room temperature for about 30 minutes, then add the fresh panko topping and bake as directed. You may need to add 5-10 minutes to the baking time.
Q4: What is the best kind of cheese to use for baked mac and cheese?
A good, flavorful melting cheese is key. A sharp or extra-sharp cheddar cheese is the classic and perfect choice for that signature, tangy “cheesy” flavor. Other great melting cheeses that are fantastic in a mac and cheese include Gruyère, Fontina, Gouda, and Monterey Jack.
Q5: What does the powdered mustard do? Will it taste like mustard?
A little bit of dry or powdered mustard is a classic, secret ingredient in a great cheese sauce. It will not make your sauce taste like mustard. Instead, it acts as an emulsifier, which helps to keep the cheese sauce smooth and stable, and it has a magical ability to amplify and enhance the sharp flavor of the cheddar cheese.