Name: Cheesy Baked Mac and Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound dry elbow macaroni (1 box); 5 tablespoons unsalted butter (⅝ stick); ¼ cup minced onion; 2 cloves garlic (minced); ¼ cup all-purpose flour; 3¼ cups whole milk (room temperature); ½ cup sour cream (room temperature); 4 cups freshly shredded sharp cheddar cheese; 2 cups freshly shredded Swiss cheese; 3 tablespoons unsalted butter (⅜ stick); 1 cup Panko breadcrumbs; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; Chopped fresh parsley (optional)

Nothing beats that warm, bubbly comfort food feeling like a Cheesy Baked Mac and Cheese Recipe fresh out of the oven. It’s that perfect balance of creamy, gooey cheese and a golden, crispy crust that makes it a winner every time you serve it.

The dish is a close-up view of macaroni and cheese with a crispy breadcrumb topping. It shows one scoop lifted by a wooden spoon, revealing three layers: a top layer of golden brown, crunchy breadcrumbs; a middle layer of bright orange melted cheese; and a bottom layer of pale yellow macaroni mixed with creamy cheese sauce. The textures look soft and gooey under the crunchy topping, with strands of melted cheese stretching from the scoop back into the dish. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Baked Mac and Cheese Recipe
Top Tip
How to Serve Cheesy Baked Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Baked Mac and Cheese Recipe

Why You'll Love This Recipe

I’ve made plenty of mac and cheese over the years, but this Cheesy Baked Mac and Cheese Recipe never fails to impress. It’s rich without being too heavy, with just the right mix of cheeses and a crunchy topping that’s pure magic. Trust me, once you make it, it’ll become your go-to comfort dish.

Extra cheesy goodness: Using both sharp cheddar and Swiss creates layers of flavor you don’t expect from classic mac and cheese.
Crispy topping perfection: Toasted panko breadcrumbs with buttery garlic add the perfect crunch that contrasts the creamy interior.
Simple and reliable: The homemade cheese sauce melts evenly and coats the pasta beautifully, no clumps or dryness here.
Family favorite: This recipe always wins over kids and adults, making it a versatile meal for any occasion.

Ingredients & Why They Work

This Cheesy Baked Mac and Cheese Recipe comes together with ingredients that bring classic comfort and a few little secrets to amp up the flavor and texture. Here’s why each one matters and some tips for picking the best.

Flat lay of a small pile of dry elbow macaroni, two uncracked brown eggs, a small mound of minced fresh onion, two peeled garlic cloves, a small handful of all-purpose flour on a white ceramic plate, a generous heap of freshly shredded sharp cheddar cheese, a separate heap of freshly shredded Swiss cheese, two small white ceramic bowls with unsalted butter, a small white ceramic bowl with whole milk, a small white ceramic bowl with sour cream, a small white ceramic bowl filled with Panko breadcrumbs, a pinch of kosher salt in a tiny white ceramic bowl, a pinch of garlic powder in another tiny white ceramic bowl, a few bright sprigs of chopped fresh parsley scattered nearby, all arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Elbow macaroni: This pasta holds sauce in all the right nooks and has the perfect bite — don’t overcook it or you’ll lose that ideal texture after baking.
Unsalted butter: Using unsalted lets you control the salt perfectly, especially for the sauce and topping.
Minced onion and garlic: These add a subtle depth of savory flavor — sautéing them first brings out their sweetness without overpowering the cheese.
All-purpose flour: Thickens the sauce to creamy perfection without lumps when combined properly with butter and milk.
Whole milk and sour cream: Mixing these gives you a tangy richness that balances the cheese’s sharpness perfectly.
Sharp cheddar cheese: Brings a bold cheddar punch that everyone expects in a baked mac and cheese.
Swiss cheese: Adds nuttiness and extra meltability to the sauce, rounding out the flavors beautifully.
Panko breadcrumbs: For that irresistible crunchy topping — mix with melted butter to get golden, crispy results.
Kosher salt and garlic powder: Simple seasonings that lift both the sauce and crust without competing with the cheese.
Fresh parsley (optional): A sprinkle of green adds a fresh pop of color and brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

Everyone’s got their own twist on mac and cheese, and I love seeing how you make this recipe your own. Personally, I sometimes swap out Swiss for Gruyère for a more pronounced nutty flavor, or add a sprinkle of smoked paprika for a bit of warmth.

Variation: Once, I stirred in some cooked bacon and green onions before baking — it added a smoky crunch that the family went crazy for.
Dairy-free version: You can substitute the milk and sour cream with plant-based options and use dairy-free cheeses, but keep in mind the texture won’t be quite the same.
Spicy kick: Adding a pinch of cayenne or some diced jalapeños can bring an exciting heat level without overpowering the cheesy star.
Make it gluten-free: Use gluten-free elbow macaroni and a gluten-free flour substitute to keep this comfort food accessible.

Step-by-Step: How I Make Cheesy Baked Mac and Cheese Recipe

Two white plates with a light golden baked pasta dish, each plate holding a serving of curly elbow macaroni covered in creamy melted cheese with a slightly browned, crispy top layer. Small bits of chopped green herbs are scattered on top for color contrast. Each plate has a gold fork resting on it. Around the plates, there are two wooden bowls, one filled with green chopped herbs and the other with black pepper. A white and gray striped cloth is placed next to the right plate on top of a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook Pasta to Al Dente

Start by boiling your elbow macaroni in salted water until it’s just al dente — usually about 7 minutes. You want it firm because it’ll continue cooking in the oven. Drain it well and set it aside, tossing with a little butter or oil so it doesn’t stick.

Step 2: Sauté Onion and Garlic

In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and garlic and sauté until softened and fragrant, about 3-4 minutes. This base layer adds that subtle depth of flavor that lifts your sauce beyond ordinary.

Step 3: Make the Roux and Cheese Sauce

Sprinkle in the flour and whisk continuously for around 2 minutes — this cooks out the raw flour taste. Gradually pour in the warm milk while whisking steadily to prevent lumps. Keep stirring until the sauce thickens, about 5-7 minutes. Remove from heat and stir in the sour cream, sharp cheddar, and Swiss cheese until silky smooth and creamy.

Step 4: Combine Pasta and Cheese Sauce

Mix the cooked pasta into your cheese sauce, ensuring every little macaroni is coated beautifully. Taste and adjust salt and pepper if needed. Now comes the fun part — transferring this cheesy mixture into your baking dish.

Step 5: Prepare the Crispy Topping

Melt the remaining 3 tablespoons of butter and toss it with the panko breadcrumbs, kosher salt, and garlic powder. Sprinkle this over the mac and cheese evenly — it’s key for getting that irresistible crunch when baked.

Step 6: Bake Until Golden and Bubbling

Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until the top is golden and crispy and the mac and cheese is bubbling around the edges. Let it rest for a few minutes before serving to set up perfectly.

Top Tip

After making this Cheesy Baked Mac and Cheese Recipe many times, I’ve learned a few tricks that really make it shine, whether you’re a first-timer or a seasoned cook.

Use room temperature milk and sour cream: This helps the cheese melt evenly and prevents the sauce from breaking or clumping.
Don’t skip sautéing your aromatics: Cooking the onion and garlic beforehand adds a gentle sweetness and complexity that you won’t get otherwise.
Keep stirring your roux carefully: Whisk constantly and add milk gradually to avoid lumps and create that luscious texture.
Let it rest before serving: This lets the sauce thicken up and gives you those clean, beautiful spoonfuls everyone loves.

How to Serve Cheesy Baked Mac and Cheese Recipe

Cheesy Baked Mac and Cheese - Serving Suggestion

Garnishes

I like to finish this mac and cheese with a sprinkle of fresh chopped parsley — it adds a lovely pop of color and freshness that cuts through the richness. Sometimes I also toss on a little cracked black pepper for an extra touch.

Side Dishes

For a balanced meal, I pair it with a crisp green salad dressed lightly with lemon vinaigrette, or roasted vegetables like Brussels sprouts or broccoli. It also goes great alongside barbecue chicken or a simple grilled steak if you’re feeling indulgent.

Creative Ways to Present

I once baked this mac and cheese in individual ramekins topped with a sprinkling of extra sharp cheddar and breadcrumb crust — perfect for a dinner party. It feels fancy but is super easy to serve and makes guests feel special.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When you reheat it, it might get a little thick, so stirring in a splash of milk helps bring back that creamy consistency.

Freezing

This Cheesy Baked Mac and Cheese Recipe freezes well — divide into portions, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in a 350°F oven to keep the crust crisp, adding a splash of milk and covering loosely with foil to avoid drying out. Microwave works in a pinch, but you’ll lose some of the crispiness.

Frequently Asked Questions:

Can I use different types of cheese for this recipe?

Absolutely! While sharp cheddar and Swiss are classic here, feel free to experiment with Gruyère, mozzarella, or Monterey Jack to suit your taste preferences.

How do I prevent the cheese sauce from becoming grainy?

Make sure to add the cheese off the heat and stir gently until melted. Using good quality cheese and avoiding overheating the sauce are key to keeping it smooth.

Can I make this recipe ahead of time?

Yes! You can prepare the cheese sauce and pasta a day ahead and assemble it right before baking. Alternatively, assemble fully and store covered in the fridge; just add extra baking time when ready to cook.

What’s the secret to the crispy topping?

Mixing panko breadcrumbs with melted butter, kosher salt, and a touch of garlic powder and then baking until golden is the secret to that amazing crunchy crust everyone loves.

Final Thoughts

This Cheesy Baked Mac and Cheese Recipe holds a special place on my dinner table because it combines simplicity with extraordinary flavor and texture. It’s the kind of dish that comforts you after a long day and impresses guests without fuss. I promise, once you try it, you’ll want to make it again and again — just like I do!