This is one of the first recipes I ever created, and I still make it all the time. Everywhere I take it, I always get asked for the recipe! It’s also one of the most versatile sides you can make: fancy enough for the Thanksgiving table, but easy enough for a weeknight side. It’s even hearty enough to be the main dish! This also doubles and triples easily to feed a crowd.
Why You’ll Love This Baked Mac and Cheese
- Three cheeses: sharp cheddar, mozzarella and Parmesan make it extra creamy and full of flavor.
- Buttery crumb topping: homemade Parmesan bread crumbs bake up golden and crunchy.
- Versatile: it works for holidays, potlucks and busy weeknights.
- Freezer friendly: assemble it ahead and bake it whenever you need it.
Ingredient Notes
- Pasta: I use large elbow macaroni. You could try other pasta shapes, but this is my favorite option for classic “mac and cheese” vibes.
- Cheese: sharp cheddar, mozzarella and Parmesan all go into the sauce, with a little extra Parmesan in the crumb topping.
- Worcestershire sauce: seems a little strange, but this adds a savory depth to the cheese sauce that will have people coming back for more.
- Bread: 2-3 slices of white bread pulsed in a food processor make about 1 cup of fresh crumbs for the topping.
Tips for the Best Baked Mac and Cheese
- Cook the butter and flour first. Stir them together until the mixture is bubbly, about 1 minute, before adding the milk.
- Add the cheese off the heat. Take the pan off the burner, stir in the cheese, then return it to low heat until everything is melted and smooth.
- Brown the topping to your liking. Bake for 20-30 minutes, until the mac and cheese is hot and bubbly and the crumbs are as golden as you want them.
How to Freeze Baked Mac and Cheese
This is one of my favorite freezer meals! My biggest tip: undercook the noodles just slightly so they don’t absorb too much moisture and get soggy.
- To freeze: Assemble the mac and cheese in the baking dish but leave off the crumb topping. Cover and freeze.
- To bake after thawing: Let it thaw overnight in the fridge, add the crumb topping right before baking and bake as normal.
- To bake from frozen: Cover with foil and bake for about 30 minutes. Then add the crumb topping and bake uncovered for about 15 more minutes, until the topping is golden and the mac and cheese is bubbly.
Bringing this to a BBQ or potluck? It pairs perfectly with my Cowboy Caviar!
The Best Baked Mac and Cheese
Creamy baked mac and cheese with a buttery Parmesan crumb topping. Fancy enough for the Thanksgiving table, easy enough for a weeknight side, and it freezes beautifully!
Ingredients
Mac and Cheese
- 2 cups uncooked large elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1 1/2 teaspoons Worcestershire sauce
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
Crumb Topping
- 2-3 slices white bread
- 2 tablespoons unsalted butter melted
- 1/4 cup Parmesan cheese grated
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish.
- Cook the macaroni according to the package directions, then drain well. If you plan to freeze it, cook the noodles just slightly less than the package says so they don’t get soggy.
- While the pasta cooks, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring, until the mixture is bubbly, about 1 minute.
- Slowly add the milk, stirring constantly until the sauce thickens. Stir in the salt and Worcestershire sauce and cook for 1 more minute.
- Remove the pan from the heat and add the cheddar, mozzarella and 1/4 cup Parmesan. Return the pan to low heat and stir until the cheese is completely melted.
- Stir in the cooked macaroni until it’s coated, then spread it into the prepared baking dish.
- For the crumb topping, tear the bread into small pieces and pulse in a food processor until you have about 1 cup of crumbs. Stir in the melted butter and the remaining 1/4 cup Parmesan, then sprinkle it evenly over the mac and cheese.
- Bake for 20-30 minutes, until hot and bubbly and the topping is browned to your liking.
Notes
To freeze: Slightly undercook the noodles so they don’t absorb too much moisture and get soggy. Assemble the mac and cheese in the baking dish but leave off the crumb topping, then cover and freeze.
To bake after thawing: Let it thaw overnight in the fridge, add the crumb topping and bake as directed.
To bake from frozen: Cover with foil and bake for about 30 minutes. Then add the crumb topping and bake uncovered for about 15 more minutes, until the topping is golden and the mac and cheese is bubbly.