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–+ servings
Close-up of baked mac and cheese.
5 from 4 votes
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Yield: 8 servings

Best Easy Baked Mac and Cheese Recipe

This is definitely the best Baked Mac and Cheese you will ever eat! Super creamy and cheesy, it's a gourmet take on the classic. The crispy topping puts it over the top!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes

Ingredients

  • 8 oz elbow macaroni
  • 6 tablespoons butter, divided
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon freshly grated nutmeg
  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • 2 cups freshly shredded Gruyère cheese
  • 1 cup freshly shredded mozzarella
  • ¾ cup French fried onions, or seasoned Panko breadcrumbs

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Instructions 

  • Preheat the oven to 350°F. Spray (or butter) a 9x13 inch casserole dish with non-stick cooking spray. Set aside.
  • Cook the noodles until just al dente, according to the package directions. Drain then add 2 tablespoons of butter and stir into the hot noodles.
  • Melt 4 tablespoons of butter, then stir in the flour, garlic powder, onion powder, salt, pepper, and nutmeg and cook for one minute.
  • Whisk in the milk and heavy cream and cook until the sauce has thickened.
  • Stir in the shredded Gruyere and mozzarella cheese until melted and smooth. Pour the sauce over the noodles, then spread them into the prepared dish.
  • Using a food processor or plastic zip top bag with a rolling pin, crush the French fried onions until they are very small crumbs. Evenly spread over the top of mac and cheese.
  • Bake for 25 minutes, until hot and bubbly. Let stand for 5 minutes, then serve!

Video

Notes

Store: Transfer to an airtight container, or cover casserole dish tightly with a lid or foil, and refrigerate for up to 4 days.
Reheat: Reheat individual portions in the microwave. Heat the entire casserole dish, covered with foil, in the oven at 350°F until heated through, about 15 minutes.
Freeze: Transfer cooled mac and cheese to a freezer-safe container (or tightly wrap it in two layers of plastic wrap, foil etc). Store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Prep Baked Mac and Cheese Ahead:
  1. Transfer mac and cheese to the casserole dish and let cool completely. Do not add any toppings.
  2. Wrap dish tightly with saran wrap or foil and refrigerate for up to 24 hours.
  3. Let casserole warm up at room temperature for at least 30 minutes before baking. Top with fried onions, and bake according to recipe directions.
Freshly Shredded Cheese:Pre-shredded cheese is coated in anti-caking agents that act as a thickener in sauces and can also make it grainy. I know it’s an extra step, but I highly recommend shredding your own cheese!
Melted Cheese Topping: If you like a melty, cheesy topping, add more shredded cheese on top of the macaroni, but underneath the fried onions.

Nutrition

Serving: 1 serving, Calories: 504kcal, Carbohydrates: 31g, Protein: 20g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 96mg, Sodium: 615mg, Potassium: 243mg, Fiber: 1g, Sugar: 5g, Vitamin A: 1013IU, Vitamin C: 0.1mg, Calcium: 518mg, Iron: 1mg
Cuisine: American
Category: Side Dishes