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, for garnish)

Nothing beats the scent of bubbling cheese and buttery breadcrumbs wafting through the kitchen. This Cheesy Baked Mac and Cheese Recipe is the ultimate comfort food you’ll want on repeat—rich, creamy, and with just the right golden crunch that makes every bite irresistible.

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 have to say, this recipe holds a special place in my heart (and my stomach). It’s that perfect balance of creamy, cheesy, and crunchy that hits all the right notes after a long day or when feeding a crowd. Plus, it’s easier than you'd think, even if you’re not a pro in the kitchen.

Extra Creamy Sauce: Combining sharp cheddar and Swiss cheese with sour cream adds a rich depth of flavor and unbeatable creaminess.
Crispy Topping: The buttery Panko breadcrumb crust offers that satisfying crunch that makes baked mac and cheese so special.
Simple Ingredients: You likely have everything on hand, making it a perfect weeknight or unexpected guest meal.
Family Favorite: Whenever I make this, it disappears fast—guaranteed to please both kids and adults alike.

Ingredients & Why They Work

Each ingredient in this Cheesy Baked Mac and Cheese Recipe plays its part beautifully—from the pasta’s shape holding sauce to the mix of cheeses creating layers of sharpness and mellow smoothness. I always suggest fresh, quality cheese when you can—it makes all the difference.

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: Its curved shape cradles all that luscious cheese sauce perfectly.
Unsalted butter: Used twice—once for the roux and again for the topping to ensure richness throughout.
Minced onion and garlic: These aromatics add subtle depth without overpowering the cheese.
All-purpose flour: The base for the roux that thickens your sauce into that silky consistency.
Whole milk: Room temperature milk blends smoothly and prevents lumps in the sauce.
Sour cream: The secret weapon for tangy creaminess that keeps things from feeling too heavy.
Sharp cheddar cheese: Brings bold, classic cheesiness with a bite.
Swiss cheese: Adds nuttiness and helps with a creamy melt.
Panko breadcrumbs: For that golden, crunchy topping—trust me, it’s worth the extra step.
Kosher salt and garlic powder: Simple seasonings that round everything out.
Fresh parsley (optional): A bright, fresh garnish to lighten each bite and add color.

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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

One of the things I adore about this Cheesy Baked Mac and Cheese Recipe is how easy it is to customize. Whether you want it spicier, lighter, or packed with extras, it’s your kitchen playground.

Variation: For a smoky twist, I like adding a bit of smoked paprika or crumbled cooked bacon—gives it that cozy depth you won’t regret.
Dietary swaps: You can swap half-and-half or a blend of milk with cream instead of whole milk for creamier results, or use gluten-free pasta and flour if needed.
Seasonal upgrades: Stir in steamed broccoli or peas for a pop of color and nutrition. Sometimes I throw in caramelized onions for a touch of sweetness.

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 and Drain the Pasta

Start by boiling the elbow macaroni in salted water until it’s just al dente—about a minute less than package instructions recommend. This keeps the pasta from getting mushy after baking. Drain it well and set aside while you make the sauce.

Step 2: Make the Roux and Aromatics

Melt 5 tablespoons of unsalted butter in a large saucepan over medium heat. Add minced onion and garlic, cooking gently for about 2 minutes until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1 to 2 minutes to cook out that raw flour taste—this forms your thickening base.

Step 3: Add Milk and Sour Cream

Gradually pour in the room temperature whole milk, whisking constantly to prevent lumps. Bring it to a gentle simmer, stirring until it thickens—this takes about 5 minutes. Stir in the sour cream until the sauce is silky smooth.

Step 4: Melt the Cheeses

Remove the sauce from heat and stir in the shredded sharp cheddar and Swiss cheeses. Mix well until melted and creamy—this cheesy sauce is what makes the recipe shine, so don't rush it. Taste and adjust salt if needed.

Step 5: Combine and Transfer to Baking Dish

Fold the drained pasta into the cheese sauce until every piece is beautifully coated. Pour everything into a buttered casserole dish, spreading evenly.

Step 6: Prepare and Add the Breadcrumb Topping

Melt the remaining 3 tablespoons of butter and toss it with Panko breadcrumbs, kosher salt, and garlic powder. Sprinkle evenly over the mac and cheese for that signature crunchy finish.

Step 7: Bake

Bake at 350°F (175°C) for about 25 to 30 minutes, or until the topping is golden brown and the sauce is bubbling up at the edges. Keep an eye on that crust so it doesn't burn—sometimes ovens vary a bit.

Top Tip

After making this Cheesy Baked Mac and Cheese Recipe several times, a few little tips consistently helped me get it just right every time—these are the tricks I swear by and want you to have, too.

Milk Temperature: Always use room temperature milk to avoid lumps in your sauce; cold milk can create a weird texture and clumps you don’t want.
Cheese Shredding: Shred your own cheese rather than using pre-shredded—store-bought often contains anti-caking agents that don’t melt as smoothly.
Baking Dish Prep: Butter your casserole dish generously so the edges caramelize slightly, adding extra flavor and preventing sticking.
Watch the Breadcrumbs: Keep a close eye on the topping in the last 5 minutes of baking to avoid burning—it can go from golden to burnt quickly.

How to Serve Cheesy Baked Mac and Cheese Recipe

Cheesy Baked Mac and Cheese - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley right on top before serving—not only does it look pretty, but it also adds a fresh, herbaceous lift to cut through the richness. Sometimes I jazz it up with a pinch of smoked paprika or extra cracked black pepper as well.

Side Dishes

This mac and cheese pairs beautifully with crisp green salads, steamed veggies like broccoli or green beans, or even a simple fruit salad to balance out the indulgence. If I’m making it for dinner, I love adding roasted chicken or crispy bacon on the side for protein.

Creative Ways to Present

For entertaining, I’ve served this recipe in individual ramekins with a personalized crust topping (like a mix of Parmesan and herbs). It makes a fancy-yet-comforting dish that always impresses. Another time, I baked it inside hollowed-out mini pumpkins for a festive fall twist—super fun and delicious!

Make Ahead and Storage

Storing Leftovers

Leftover mac and cheese tastes just as good the next day if you store it properly. I transfer it to an airtight container and keep it in the fridge for up to 3 days. You’ll want to cover it tightly so it doesn’t dry out—especially that crunchy topping.

Freezing

I’ve frozen this Cheesy Baked Mac and Cheese Recipe a few times with decent results. It’s best frozen before baking: assemble everything in a freezer-safe dish, cover well with foil and plastic wrap, then thaw overnight in the fridge before baking as usual. The texture might be a smidge less crisp on top after freezing, but still incredibly tasty.

Reheating

Reheat leftovers in the oven at 350°F for about 15-20 minutes uncovered to refresh that crispy topping. If you’re in a rush, microwave it covered for 2-3 minutes, stirring halfway through—but the oven method keeps it tasting freshly baked.

Frequently Asked Questions:

What type of cheese is best for this Cheesy Baked Mac and Cheese Recipe?

For the best balance of flavor and meltiness, I recommend a combination of sharp cheddar for bold cheesiness and Swiss cheese for a nutty, creamy texture. Avoid pre-shredded cheese if you can, as it often contains additives that prevent proper melting.

Can I make this recipe ahead of time?

Absolutely! You can prepare the entire dish and refrigerate it covered for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

What’s the secret to a crispy topping on baked mac and cheese?

The key is using Panko breadcrumbs tossed with melted butter and spreading them evenly on top before baking. Watching it closely toward the end of baking makes sure the topping gets golden without burning.

How do I prevent my mac and cheese from being too watery?

Make sure to cook the pasta just until al dente and drain it well. Also, thicken the cheese sauce properly using the roux before combining. Don’t add extra liquid after mixing—it should be creamy but not runny.

Final Thoughts

This Cheesy Baked Mac and Cheese Recipe really is my go-to when I want something that feels like a warm hug in food form. It’s a little bit fuss, but every creamy, crunchy bite is worth it—and I know you’ll feel the same once you make it. Seriously, make a batch, share it with people you love, and enjoy all the smiles that follow!