Name: Baked Cheesy 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)

There’s something magical about that golden, bubbling top, the rich, creamy cheese sauce hugging every elbow macaroni just right. This Baked Cheesy Mac and Cheese Recipe is the ultimate comfort food that feels like a warm hug on a plate — and trust me, you’ll want to make it again and again.

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 Baked Cheesy Mac and Cheese Recipe
Top Tip
How to Serve Baked Cheesy Mac and Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Cheesy Mac and Cheese Recipe

Why You'll Love This Recipe

This is not just any mac and cheese — it’s the kind that wows your crowd, with a crispy golden breadcrumb topping and a velvety, cheesilicious interior that’s packed with sharp cheddar and smooth Swiss. Every bite feels indulgent yet familiar, and I love how easy it is to pull together for busy weeknights or special dinners.

Rich, Layered Cheese Flavor: Blending sharp cheddar with Swiss creates a nuanced, gooey sauce that melts perfectly.
Crispy Topping: Panko breadcrumbs toasted in butter add that irresistible crunchy contrast to the creamy mac.
Secret Ingredient Magic: A touch of sour cream adds creaminess and tang that takes this recipe over the top.
Simple Steps Yield Big Results: Even if you’re new to homemade mac and cheese, you’ll nail this recipe with ease.

Ingredients & Why They Work

Each ingredient plays a starring role here, from the pasta to the cheeses to the breadcrumb topping. I find using freshly shredded cheese (never pre-shredded) really makes a difference in melt and flavor. Also, start with room temperature milk and sour cream so your sauce comes together smoothly without clumps.

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: Classic shape that holds sauce well and gives you that nostalgic “mac and cheese” feel.
Unsalted Butter: You'll use this both for the roux (thickening the sauce) and to toast the breadcrumbs; controlling salt level is easier with unsalted.
Minced Onion & Garlic: These add subtle depth and savory warmth without overpowering the cheese flavors.
All-Purpose Flour: Creates the roux base, crucial for that smooth, creamy cheese sauce.
Whole Milk: Gives richness and creaminess – I always use whole milk to get the best texture.
Sour Cream: The secret weapon! Adds tang and velvety texture, making the sauce extra luscious.
Sharp Cheddar Cheese: Provides bold, classic cheesy flavor and the gooey factor.
Swiss Cheese: Adds nuttiness and a mellow balance to cheddar’s sharpness.
Panko Breadcrumbs: For that crisp, golden topping that contrasts the creamy pasta below.
Kosher Salt & Garlic Powder: Season the crumbs and bring the whole dish to life.
Fresh Parsley (optional): A pop of color and freshness that brightens up the rich dish.

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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

I love how this Baked Cheesy Mac and Cheese Recipe is a canvas for your own flavor tweaks. Personally, I sometimes toss in cooked bacon or sprinkle smoked paprika for a smoky twist. You should definitely play around with cheeses or spices to make it yours!

Variation: I once swapped Swiss with Gruyère—super fancy and silky. It was a total crowd pleaser!
Dairy-Free Twist: You can try a cashew cream sauce and dairy-free cheese, but expect a slightly different texture.
Vegetable Add-In: Throw in some steamed broccoli or roasted butternut squash for extra color and nutrition.

Step-by-Step: How I Make Baked Cheesy 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 the Pasta Perfectly

Bring a large pot of salted water to boil and cook the elbow macaroni just until al dente—you want a little bite because the pasta will cook further in the oven. Drain it well and set aside. I usually toss it with a tiny drizzle of butter or oil so it doesn’t stick before mixing into the sauce.

Step 2: Make the Flavor-Packed Cheese Sauce

In a large saucepan, melt 5 tablespoons of butter over medium heat. Add the minced onion and garlic, sautéing gently until softened and fragrant—about 2-3 minutes. Stir in the flour and cook for a minute or so, till it smells nutty (this is your roux, which thickens the sauce).

Slowly whisk in the whole milk and keep stirring until the sauce thickens and is silky-smooth—around 5-7 minutes. Off the heat, stir in the sour cream. Then add the shredded cheddar and Swiss cheeses a handful at a time, stirring until melted and luscious.

Step 3: Combine Pasta and Sauce, Then Prepare the Topping

Fold the cooked macaroni gently into the cheese sauce until every piece is deliciously coated. Pour this mixture into a buttered casserole dish.

In a small pan, melt 3 tablespoons of butter and mix it with the Panko breadcrumbs, kosher salt, and garlic powder. Sprinkle this evenly over the mac and cheese for that crispy top layer.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake uncovered for about 25-30 minutes until the topping is golden brown and the cheese sauce is bubbling around the edges. Let it rest a few minutes before serving so the sauce thickens slightly—this makes it easier to dish out and enjoy.

Top Tip

Having made this mac and cheese dozens of times, I’ve learned a few tricks to hit that perfect balance between creamy interior and crunchy topping. These tips have saved me from a dry or bland bake more than once!

Don’t Overcook the Pasta: Al dente is key because the oven bake finishes the cooking; mushy pasta means a sad mac and cheese.
Shred Cheese Fresh: Pre-shredded often has anti-caking agents that prevent smooth melting, so grab a block and shred yourself.
Butter Your Breadcrumbs: Mixing melted butter with panko before topping ensures crispy, golden breadcrumbs instead of burnt or dry crumbs.
Rest Before Serving: Allowing the casserole to sit after baking lets the sauce thicken up nicely, so it’s less runny and more satisfying.

How to Serve Baked Cheesy Mac and Cheese Recipe

baked mac and cheese - Serving Suggestion

Garnishes

I love to sprinkle fresh chopped parsley right before serving—it brightens the rich dish and adds a lovely pop of green. Sometimes I’ll dust a little smoked paprika if I want a subtle smoky hint or some thinly sliced green onions for a sharp contrast.

Side Dishes

This baked mac and cheese pairs perfectly with simple green salads, roasted veggies like Brussels sprouts or green beans, or even crispy chicken tenders if you want a hearty meal. For a casual meal, I serve it alongside garlic bread and a crisp apple slaw.

Creative Ways to Present

For holiday dinners, I’ve baked this recipe individual-size in ramekins for a cute personal touch. They look adorable, and guests feel like they’ve got their very own cheesy treasure. Another fun idea is stuffing bell peppers or tomatoes with mac and cheese for a hearty, colorful presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep beautifully for up to 3 days. When storing, I like to leave the breadcrumb topping off and add it fresh before reheating to keep it crisp.

Freezing

This recipe freezes surprisingly well! I recommend freezing it before baking, covering tightly with foil and plastic wrap. When you’re ready, bake straight from frozen, adding a little extra time until bubbling and golden on top.

Reheating

To reheat, I pop leftovers in a 350°F oven for 15-20 minutes, covered with foil to retain moisture. For a crispy topping, remove the foil in the last 5 minutes. You can also microwave, but the oven is best to revive that fresh-baked texture.

Frequently Asked Questions:

Can I use a different type of pasta for this recipe?

Absolutely! While elbow macaroni is traditional, you can swap in cavatappi, shells, or small penne. Just watch the cooking time so the pasta stays al dente before baking.

What’s the secret ingredient that makes this mac and cheese extra creamy?

The sour cream added to the cheese sauce is the secret weapon. It adds tang and silkiness that makes the sauce extra luscious without overpowering the cheese flavor.

Can I make this recipe ahead of time?

Yes! You can assemble the dish up to the point of baking, then cover and refrigerate for up to 24 hours before baking. This is great for meal prep or entertaining.

How do I get a perfectly crispy topping without burning it?

Mix the breadcrumbs with melted butter and evenly sprinkle over the mac and cheese just before baking. Keep an eye on it during the last few minutes of baking and if it browns too fast, tent with foil.

Final Thoughts

This Baked Cheesy Mac and Cheese Recipe holds a special spot in my kitchen and heart — it’s my go-to for feeding friends, cheering up a gloomy day, or celebrating simple joys. It’s straightforward, satisfying, and endlessly adaptable, so I hope you love it as much as I do. Give it a try and savor every gooey, crunchy bite; I know it’ll become a favorite in your home too.