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; 5 tablespoons unsalted butter; 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; 1 cup Panko breadcrumbs; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; Chopped fresh parsley (optional)

There’s something irresistibly comforting about a golden, bubbly dish fresh from the oven, and this Baked Cheesy Mac and Cheese Recipe delivers exactly that. It’s creamy, deeply cheesy, and topped with a crispy breadcrumb layer that makes every bite unforgettable. Let me show you how to nail this classic indulgence at home!

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 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

I’m pretty picky about mac and cheese— it has to have the right balance of ooey-gooey inside and a satisfyingly crunchy top. This recipe hits that sweet spot every time, and it’s become a family favorite for weeknight dinners or casual gatherings.

Ultimate Creaminess: The mix of sharp cheddar and Swiss cheese melts into a silky sauce that’s rich but not overwhelming.
Crunchy Topping: The butter-toasted Panko breadcrumbs give you that perfect golden crust that contrasts the creamy pasta beneath.
Flavor Depth: Adding minced onion and garlic creates subtle savory layers you don’t always expect in mac and cheese.
Easy and Reliable: Once you master the base roux and sauce, it’s a straightforward bake that’s hard to mess up.

Ingredients & Why They Work

What makes this baked cheesy mac and cheese recipe stand apart isn’t just the cheese blend but how each ingredient plays its role perfectly. Here’s a quick rundown to prep you for success—and a few tips I’ve picked up along the way.

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

Dry elbow macaroni: The classic choice — its curves and hollows trap the sauce beautifully.
Unsalted butter: You’ll need this well-balanced to control the saltiness and build a smooth roux.
Minced onion: Adds a mild sweetness and aromatic base—don’t skip it!
Garlic: Fresh minced garlic offers a subtle kick that complements the cheese.
All-purpose flour: The key to thickening your cheese sauce without lumps.
Whole milk: Creamy and full-fat to get smooth, velvety cheese sauce consistency.
Sour cream: This secret ingredient adds tang and creaminess that lifts the flavor.
Sharp cheddar cheese: Gives that classic sharp cheesiness you crave.
Swiss cheese: Provides meltiness and nutty undertones, balancing the cheddar.
Panko breadcrumbs: Crunchy topping magic — they crisp up beautifully when toasted with butter.
Kosher salt & garlic powder: Seasoning essentials that layer flavor perfectly.
Chopped fresh parsley: Optional garnish, but adds a fresh, pretty touch.

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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 versatile this baked cheesy mac and cheese recipe is. Whether you want to add some smoky bacon, a hint of spice, or keep it vegetarian, the creamy base welcomes all kinds of tweaks — and that’s part of the fun.

Variation: I sometimes stir in cooked crispy bacon or diced jalapeños for a smoky, slightly spicy twist that my crowd can’t get enough of.
Dietary adjustments: Using gluten-free pasta and flour works great if you swap in a gluten-free Panko alternative too.
Cheese swaps: Occasionally, I add Gruyère instead of Swiss to boost the nutty flavor.
Make it lighter: Try reducing the butter and cheese slightly, but honestly, part of the magic is in that rich, cheesy indulgence!

Step-by-Step: How I Make Baked Cheesy 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 to Al Dente

Start by boiling the elbow macaroni in salted water until it’s just al dente — that means cooking it so it’s still slightly firm when you bite into it. Trust me, this is key because the pasta will keep cooking in the oven, and you don’t want it mushy. Drain and set aside while you make your cheese sauce.

Step 2: Build Your Cheese Sauce Base

Melt the first batch of butter in a saucepan over medium heat, then gently sauté the minced onion and garlic until fragrant and soft (about 2-3 minutes). Next, sprinkle in the flour and whisk continuously for a minute or so — this is your roux, which thickens the sauce and prevents lumps.

Gradually add the room-temperature whole milk while whisking consistently to keep the texture silky smooth. Let it simmer gently until it thickens up a bit, around 5-7 minutes. This step might require some patience, but you’re building that perfect sauce foundation here.

Step 3: Melt in the Cheese and Sour Cream

Turn the heat to low and stir in the shredded cheddar and Swiss cheese bit by bit until it’s fully melted. Then fold in the sour cream for extra creaminess and tang that really wakes up the flavors. Taste and add salt or a pinch of garlic powder accordingly.

Step 4: Combine Pasta and Sauce, then Transfer

Pour the cheesy sauce over your cooked macaroni and stir gently but thoroughly to coat every piece. Transfer everything to a greased casserole dish — this is your ticket to that classic baked finish.

Step 5: Toast the Topping and Bake

Melt the second batch of butter and toss it with the Panko breadcrumbs, kosher salt, and a little garlic powder. Sprinkle this over the mac and cheese evenly, then pop the dish in a preheated 350°F (175°C) oven. Bake for about 25-30 minutes, or until the top is golden and crisp, and you see bubbly cheese peeking through.

Top Tip

After making this baked cheesy mac and cheese recipe countless times, a few tips have consistently made a big difference in the results — here’s what I’ve learned you won’t want to miss.

Don’t overcook pasta: Getting the pasta just al dente in the boiling water is essential to avoid mushy mac later.
Use room temperature dairy: Whole milk and sour cream at room temp prevent clumping and help your sauce stay silky.
Toast the crumbs in butter: Mixing Panko with melted butter before sprinkling ensures the topping crisps to golden perfection instead of drying out.
Be patient with the roux: Whisk slowly while adding milk to avoid lumps — a smooth sauce is worth the extra minute or two!

How to Serve Baked Cheesy Mac and Cheese Recipe

baked cheesy mac and cheese - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley on top before serving for a pop of color and a subtle fresh note that balances the richness. A dash of smoked paprika also works beautifully if you want a little extra warmth.

Side Dishes

This baked cheesy mac and cheese goes hand-in-hand with crisp green salads, roasted veggies like broccoli or Brussels sprouts, and some garlicky garlic bread. I often pair it with a simple cucumber tomato salad to cut through the richness.

Creative Ways to Present

For special occasions, I’ve baked individual portions in ramekins topped with tiny herb sprigs — it’s fun and feels a bit fancy. You can also add cooked crispy pancetta or diced sun-dried tomatoes stirred in just before baking to impress guests with extra flavor layers.

Make Ahead and Storage

Storing Leftovers

Any leftover mac and cheese stores well in an airtight container in the fridge for 3-4 days. I like to loosen it up with a splash of milk when reheating to recapture that creamy texture.

Freezing

This recipe freezes beautifully. Just bake it, cool it completely, then cover tightly with foil or plastic wrap before freezing. When you want a comfort food fix, thaw overnight in the fridge and reheat in the oven until warmed through and bubbly.

Reheating

I find reheating in the oven gives the best results: cover with foil to prevent drying, warm at 325°F (160°C) for 15–20 minutes, then uncover for 5 minutes to crisp the top again. Microwaving works but can make it a bit dense.

Frequently Asked Questions:

Can I use other pasta shapes in this baked cheesy mac and cheese recipe?

Absolutely! While elbow macaroni is classic because it holds the sauce well, small shells, cavatappi, or rotini also work wonderfully for capturing cheesy goodness.

How can I make this recipe vegetarian?

This baked cheesy mac and cheese recipe is naturally vegetarian as long as you use cheese without animal rennet. Double check your cheddar and Swiss labels, or try vegetarian-friendly cheese brands.

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

The inclusion of sour cream in the cheese sauce is my secret weapon — it adds an unexpected tang and creaminess that really makes this baked cheesy mac and cheese recipe stand out.

Can I prepare this baked cheesy mac and cheese recipe ahead of time?

Yes! You can prepare the cheese sauce and pasta ahead, then store separately or combined in the fridge before adding the breadcrumb topping and baking right before serving for fresh crispiness.

Final Thoughts

This baked cheesy mac and cheese recipe is one I come back to whenever I want that perfect combo of comfort and crispiness. It’s approachable, forgiving, and endlessly customizable — which means you can truly make it your own. I hope you’ll give it a try soon and enjoy it as much as I do, whether it’s for a cozy night in or sharing with friends!