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Best Baked Mac & Cheese Recipe

This baked mac cheese recipe is the ultimate comfort food, delivering an incredibly creamy sauce and a perfectly golden, crispy topping. Designed for maximum flavor and that satisfying cheese pull, it's a dish that brings smiles to any table. Whether you're a beginner cook or a seasoned pro, this recipe is straightforward to follow and yields spectacular results. Experience the joy of homemade baked mac cheese that rivals any restaurant version.
Print Recipe
Prep Time 1 hour
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 2-3 slices white bread, toasted
  • 7 tablespoons butter, divided
  • 2 tablespoons flour
  • 1 12-ounce can evaporated milk
  • 1/2 cup whole milk
  • 1 teaspoon ground mustard
  • 1 1/2 pounds cheddar cheese, grated
  • 8 ounces American, Gruyere, or any other smooth melting cheese, grated or cut into chunks
  • 2 eggs, beaten

Method
 

  1. Preheat oven to 375°F (190°C). Pour macaroni into a large bowl, cover with hot water, stir in salt. Let soak for 30 minutes.
  2. Melt 2 tbsp butter. Pulse toasted white bread in a food processor until coarse crumbs form. Add melted butter and pulse to combine. Set aside.
  3. Melt remaining 5 tbsp butter in a large saucepan over medium heat. Add flour, cook, stirring constantly, until light golden blonde. Whisk in evaporated milk and whole milk VERY slowly, creating a smooth, thick sauce. Stir in ground mustard. Bring to a simmer, then remove from heat.
  4. Stir in grated cheddar and melting cheese until completely melted and smooth. Season to taste.
  5. Whisk about 1 cup of cheese sauce with the beaten eggs in a separate bowl to temper them. Gradually add this egg mixture back into the main sauce, stirring constantly. Add drained macaroni and stir to combine everything.
  6. Pour the mac and cheese mixture into a greased rectangular or square baking dish. Sprinkle the prepared breadcrumbs evenly over the top.
  7. Bake for 25-30 minutes, or until bubbly and the top is golden brown and crispy. Let stand for 5-10 minutes before serving.

Notes

- For an extra gooey cheese pull, use a blend of sharp cheddar and a good melting cheese like Gruyere or Monterey Jack.
- Toasting the bread for the crumbs ensures a crispy, not soggy, topping.
- Tempering the eggs by whisking them with a bit of warm sauce before adding to the main pot prevents scrambling.