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closeup view lifting a scoop of baked mac and cheese from a casserole dish with a wooden spoon.
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5 from 3 votes

Baked Mac and Cheese Recipe

This is the gooiest, cheesiest baked mac and cheese with the crispiest topping. The secret ingredient will blow your mind!
Step-by-step photos can be seen below the recipe card.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 8
Author: Krista Teigen

Equipment

  • 9x13 Baking Pan

Ingredients

For the Pasta

  • 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

For the Topping

  • 3 tablespoons unsalted butter (⅜ stick)
  • 1 cup Panko breadcrumbs
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • Chopped fresh parsley optional, for garnish

Instructions

For the Pasta

  • Preheat the oven to 375°F. In a pot of salted water, boil the pasta to al dente according to package directions. Drain and rinse under cold water.
    1 pound dry elbow macaroni
    cooked macaroni in a colander.
  • While the pasta cooks, melt 5 tablespoons of unsalted butter in a large oven-safe skillet. Add in the onion and a sprinkle of salt and sauté for a couple of minutes until softened. Then, add in the garlic.
    5 tablespoons unsalted butter, ¼ cup minced onion, 2 cloves garlic
    sauteeing onion in a pan with a wooden spoon.
  • Stir in the flour until the mixture becomes pasty.
    ¼ cup all-purpose flour
    flour-coated onions in a pan with a wooden spoon.
  • Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
    3¼ cups whole milk
    pouring milk into an onion roux in a pan with a wooden spoon.
  • Whisk in the sour cream. Then, take the skillet off the heat.
    ½ cup sour cream
    thick and creamy white sauce in a pan with a whisk.
  • Combine the cheeses, and reserve 2 cups of the mixture.
    4 cups freshly shredded sharp cheddar cheese, 2 cups freshly shredded Swiss cheese
  • Add the remaining cheese to the skillet and stir until melted and combined.
    stirring shredded cheeses into white sauce in a pan with a wooden spoon.
  • Add the cooked pasta to the skillet and stir to coat. Transfer the mixture to a 9x13-inch baking pan.
    stirring cooked macaroni into cheese sauce in a pan with a wooden spoon.

For the Topping

  • In a small saucepan or skillet, melt the butter over medium heat.
    3 tablespoons unsalted butter
  • Add in the Panko breadcrumbs, salt, and garlic powder, and stir until combined.
    1 cup Panko breadcrumbs, ½ teaspoon kosher salt, ¼ teaspoon garlic powder
    toasting breadcrumbs in a pan with a wooden spoon.
  • Top the macaroni with the remaining cheese and the breadcrumbs.
    breadcrumbs and cheese sprinkled over mac and cheese in a casserole dish.
  • Bake for 15 minutes until the mixture is bubbly and the breadcrumbs are toasted and golden brown. Top with chopped fresh parsley, if desired.
    Chopped fresh parsley
    baked mac and cheese in a casserole dish.

Video

Notes

Storage: Store baked mac and cheese tightly covered in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 783kcal | Carbohydrates: 59g | Protein: 33g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 132mg | Sodium: 667mg | Potassium: 389mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1390IU | Vitamin C: 1mg | Calcium: 808mg | Iron: 1mg