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)

There’s something unbelievably comforting about warm, creamy pasta baked with golden, bubbly cheese on top. This Cheesy Baked Mac and Cheese Recipe strikes the perfect balance between ooey-gooey goodness and a satisfyingly crispy crust, making it an all-time family favorite in my kitchen.

This image shows a close-up of a cheesy macaroni dish being lifted with a wooden spoon. The dish has about three layers: the top layer is a golden-brown breadcrumb crust with crunchy texture; below it is a thick layer of yellow-orange melted cheddar cheese mixed with creamy white cheese sauce covering elbow macaroni pasta; the bottom layer appears to be a mixture of cheese sauce and pasta with a soft texture. Some cheese strings are stretching from the main dish to the spoon, showing melted cheese pull. The background surface is a white marbled texture. 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 seriously get so excited whenever I make this Cheesy Baked Mac and Cheese Recipe because it nails that dreamy texture and flavor combo. It’s the kind of dish that everyone smiles over—and often asks for seconds. Let me share why it stands out.

Perfectly Creamy Yet Crispy: The rich cheese sauce stays silky inside while the Panko breadcrumb topping crisps to perfection.
Sharp & Swiss Cheese Blend: Combining sharp cheddar with Swiss creates a layered cheesy flavor that’s anything but boring.
Onion & Garlic Depth: A little minced onion and garlic elevate the whole dish with subtle savory undertones.
Simple But Special: Made with basic ingredients, yet the technique and secret touches make it feel gourmet.

Ingredients & Why They Work

Choosing the right ingredients makes all the difference here—each one plays a role in creating that creamy, rich texture and bold cheese flavor. Use fresh, good-quality cheeses and don’t skip the minced onion; it adds a homemade touch that stands out.

Flat lay of dry elbow macaroni in a small white ceramic bowl, two whole brown eggs with clean shells, a few tablespoons of unsalted butter sticks on a white plate, a small white bowl of minced yellow onion, a small white bowl of minced garlic cloves, a small white bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl of sour cream, a white plate with freshly shredded sharp cheddar cheese, a white plate with freshly shredded Swiss cheese, a small white bowl of Panko breadcrumbs, a sprinkle of kosher salt next to a small pile of garlic powder, and a few sprigs of fresh chopped parsley arranged beautifully on simple white ceramic dishes, 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 holds the sauce well, with a nice bite—don’t overcook!
Unsalted Butter: Controls the salt level better, and adds a rich flavor base for the roux and topping.
Minced Onion: Adds subtle sweetness and depth, balancing the cheese intensity.
Garlic: Just a touch wakes up the savory layers without overpowering.
All-purpose Flour: Thickens the cheese sauce for that creamy, smooth texture.
Whole Milk: The best richness and creaminess for the sauce—room temp helps prevent lumps.
Sour Cream: The secret ingredient I swear by, it adds tang and silkiness to the cheese sauce.
Sharp Cheddar Cheese: Provides that vibrant, punchy cheesiness we crave.
Swiss Cheese: Melts beautifully and gives a nuttier, mellow flavor contrast.
Panko Breadcrumbs: For the ultra-crispy, golden topping that everyone fights for.
Kosher Salt & Garlic Powder: Enhance flavor and season the topping perfectly.
Fresh Parsley (optional): Adds a bright, fresh touch as a garnish when serving.

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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 love about this Cheesy Baked Mac and Cheese Recipe is how easy it is to tweak. You can experiment with your favorite cheeses, add-ins, or even spices to suit your taste perfectly.

Variation: Sometimes I add crispy cooked bacon or a few dashes of hot sauce for a smoky kick, and it never disappoints.
Vegetarian Upgrade: Stir in sautéed mushrooms and spinach for added texture and nutrients.
Lower Fat Option: Substitute part of the whole milk with evaporated milk and use reduced-fat cheese - still tasty but lighter.
Gluten-Free: Use gluten-free pasta and gluten-free breadcrumbs to keep the crunch without gluten worries.

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

Two white plates each hold a serving of creamy macaroni and cheese, with a golden-brown melted topping that adds a crunchy texture. The pasta is light yellow and baked unevenly, with some pieces browned more than others. Small green herb bits are sprinkled on top for a fresh look. Each plate has a gold fork resting near the pasta, one held by a woman's hand. Nearby are two small wooden bowls, one with chopped green herbs and the other with black pepper. A white and gray striped cloth is partly folded on a white marbled surface beneath the plates and bowls. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the Pasta Just Right

Start by boiling the elbow macaroni until just shy of al dente—think firm with a tiny bit of bite left. This step is key because the pasta will continue cooking in the oven, and you don’t want mushy mac and cheese. I usually cook it for about 7 minutes, drain, and toss with a touch of butter to keep it from sticking.

Step 2: Build the Flavorful Cheese Sauce

While the pasta cooks, melt 5 tablespoons of butter in a large skillet over medium heat. Add the minced onion and garlic and cook gently until soft and fragrant—don’t rush this step; those flavors make all the difference. Then sprinkle in the flour and whisk continuously, cooking for about 2 minutes so the raw flour taste cooks out. Slowly pour in warm milk, whisking constantly to create a smooth base. Let it thicken slightly, then stir in sour cream for that silky tang. Lower the heat and gradually add the shredded cheddar and Swiss cheese, stirring until perfectly melted and creamy.

Step 3: Combine & Pour Into Your Baking Dish

Fold the cooked pasta into your luscious cheese sauce, coating every bit evenly. Transfer everything into a buttered baking dish—I love using a deep, ceramic dish for even baking. Spread the mixture smoothly to get a nice even top for the toppings.

Step 4: Create the Crispy Panko Topping

Melt the remaining 3 tablespoons of butter and mix it with the Panko breadcrumbs, kosher salt, and garlic powder. Sprinkle this generous topping evenly over the mac and cheese. This step guarantees the crispy crunch that balances the creamy pasta underneath.

Step 5: Bake Until Golden & Bubbling

Pop your dish into a 350°F oven for about 25–30 minutes until the top is beautifully golden and crunchy, and you see bubbles peeking around the edges. Let it rest a few minutes before serving to help everything settle and thicken up—the hardest part!

Top Tip

From countless times making this recipe, I’ve picked up some little tricks that really elevate the results. These tips will help you avoid common pitfalls and get that rich, creamy, crunchy perfection every time.

Don’t Skip Room Temperature Dairy: Using room temp milk and sour cream helps the sauce come together without lumps.
Simmer Gently: When cooking the roux and cheese sauce, keep the heat moderate to avoid scorching and graininess.
Freshly Grated Cheese: Grate your own cheese for better melt and flavor instead of pre-shredded cheese with anti-caking agents.
Crispy Topping Magic: Toss the Panko with melted butter evenly; this little step makes all the difference to a golden crunch.

How to Serve Cheesy Baked Mac and Cheese Recipe

baked mac and cheese - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley on top just before serving—it adds a pop of color and a mild freshness that balances the richness wonderfully. Sometimes, a light drizzle of hot sauce or a sprinkle of smoked paprika works great if you want a little extra zing.

Side Dishes

Because this dish is pretty rich, I usually pair it with a crisp green salad dressed with simple vinaigrette or some roasted seasonal veggies that can cut through the cheesy decadence. A side of garlic bread or honey-glazed carrots also complements the flavors beautifully.

Creative Ways to Present

For special occasions, I’ve baked this mac and cheese in individual ramekins for personal servings, topped with mini details like breadcrumbs mixed with Parmesan for an upscale twist. You could also jazz it up with different cheese blends or add a crunchy topping of crushed pretzels or nuts for a fun texture experiment.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store any leftovers in an airtight container in the refrigerator. It keeps well for 3-4 days, and the flavors often taste even better the next day as they meld together more.

Freezing

I’ve frozen this recipe by portioning it into freezer-safe containers before baking. When you want to enjoy, just thaw overnight in the fridge and bake with the breadcrumb topping added fresh for best texture. It won’t be quite as crispy as fresh, but still deliciously cheesy.

Reheating

To reheat, I recommend warming in the oven at 325°F covered with foil to prevent drying out. Remove the foil for the last 5-10 minutes to refresh the crunchy topping. Microwave works too but can make the topping soggy.

Frequently Asked Questions:

Can I make this Cheesy Baked Mac and Cheese Recipe ahead of time?

Absolutely! You can prepare the mac and cheese up to the point before baking, cover it tightly, and refrigerate it overnight. When ready to serve, add the breadcrumb topping and bake as directed for fresh, bubbly results.

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

The addition of sour cream to the cheese sauce adds a tangy richness and velvety texture that balances out the sharp cheddar and creamy Swiss, making the sauce silkier and more flavorful than a classic recipe.

Can I use other types of cheese in this recipe?

Yes! While sharp cheddar and Swiss are my favorite combo, feel free to experiment with cheeses like Gruyère, Fontina, or even a bit of mozzarella for a stretchier texture. Just keep the total amount similar for creaminess.

How do I prevent the mac and cheese from becoming dry when baking?

Making sure the pasta is cooked just before al dente helps; also, avoid overbaking by checking at 25 minutes. Keeping the cheese sauce nice and saucy before baking ensures it stays creamy inside. The buttered Panko topping helps lock in moisture while creating crunch.

Final Thoughts

This Cheesy Baked Mac and Cheese Recipe will quickly become your go-to when you want comfort food that feels special but doesn’t require a ton of fuss. It’s the kind of recipe I love serving to friends because it always brings warm smiles and full plates. Trust me, once you nail that creamy sauce and crispy topping, you’ll look forward to making it again and again.