Easy-baked mac and cheese is creamy, dreamy comfort food baked to cheesy, bubbly perfection in the oven. This is still the best macaroni and cheese I’ve ever had, and it is easy to make in 30 minutes.
Mac and cheese is a classic dish that everyone loves—or almost loves. It’s creamy, cheesy, and comforting in one bite. However, not all mac and cheese is created equally. This easy-baked recipe, though, is something that you will enjoy and make on repeat.

The ingredients
This creamy baked macaroni and cheese only takes a few ingredients to make, and here’s a list:
- Macaroni. You can use any brand in any shape, from penne, ziti, etc., but my favorite is elbow pasta
- Gruyere and mozzarella cheese, grated or shaved so they can evenly spread when baked. Always use freshly grated cheese and not pre-shredded
- Breadcrumbs. I use panko because it provides a specific texture and crunch to it
- Milk and butter to mix everything
- Flour. I use all-purpose flour
- Nutmeg to give a punchy flavor
- Salt and black pepper for flavoring
How to make easy creamy baked mac and cheese
Cook pasta in salted water until al dente. Get them out of the water. Preheat the oven to 360F. Melt the butter in a saucepan. Add all-purpose flour, salt, pepper, and nutmeg. Mix thoroughly.
Pour in the milk and keep stirring. Make sure to stir constantly as you pour the milk.
The result should be a homogeneous white sauce without lumps.
Add 1 cup of cheese and stir. Heat 3 more minutes until the cheese is completely melted.
Add pasta to the skillet and stir to coat thoroughly. Transfer pasta with sauce to a baking dish and flatten.
Mix the remaining cheese with breadcrumbs and sprinkle over the pasta. Place the baking dish in the oven and cook for 25 minutes.
Cut the finished macaroni and cheese into portions and serve.
Best cheese for mac and cheese
I like the combination of gruyere and mozzarella cheese. They both make the best duet with the best melting qualities. However, you can also use cheddar, Swiss, or Emmental.
Kitchen Tips
- Always use freshly grated cheese and not pre-shredded
- Continue stirring the sauce to avoid big lumps
Freezing and Storing
This easy-baked mac and cheese is a keeper because leftovers stay good in the fridge for 3-5 days. You can also freeze it before baking it. When you’re ready to enjoy it, thaw and bake it.
Mac and cheese are worthy of serving as a meal in their own right. You can serve it with fresh salad, baked salmon, or garlic parmesan broccoli – nothing heavy because macaroni cheese is so rich as it is!
Easy Baked Mac and Cheese
Ingredients
- 2/3 cup macaroni
- 2 cups grated Gruyere and mozzarella cheese
- 1 cup panko breadcrumbs
- 1 cup milk
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/5 teaspoon nutmeg
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Cook pasta in salted water until al dente. Get them out of the water. Preheat the oven to 360F. Melt the butter in a saucepan.
- Add all-purpose flour, salt, pepper, and nutmeg. Mix thoroughly.
- Pour in the milk and keep stirring. Make sure to stir constantly as you pour the milk. The result should be a homogeneous white sauce without lumps.
- Add 1 cup of cheese and stir. Heat 3 more minutes until the cheese is completely melted.
- Add pasta to the skillet and stir to coat completely. Transfer pasta with sauce to a baking dish and flatten.
- Mix the remaining cheese with breadcrumbs and put on top of the pasta. Put the baking dish in the oven and cook for 25 minutes. Cut the finished macaroni and cheese into portions and serve.
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