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, for garnish)

There's just something magical about a dish that’s comfort food and a crowd-pleaser all in one. This Cheesy Baked Mac and Cheese Recipe delivers creamy, ooey-gooey cheese layers topped with a satisfyingly crispy crust that makes every bite unforgettable. Trust me, it’s worth making from scratch to get that perfect balance of melty and crunchy.

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 have to say, this recipe quickly became a staple in my kitchen. It’s that kind of dish that feels like a warm hug on a plate, and it gets better every time you make it. The secret? A combo of sharp cheddar and Swiss cheese with a tangy touch of sour cream, plus a toasty breadcrumb topping that adds just the right crunch.

Rich, Creamy Texture: The mix of whole milk and sour cream makes the sauce unbelievably smooth and indulgent without being too heavy.
Cheese Blend Perfection: Combining sharp cheddar with Swiss introduces depth and nuttiness you won’t find in plain cheddar versions.
Crispy, Golden Topping: Panko breadcrumbs mixed with butter and a dash of garlic powder create that crave-worthy crunch.
Easy to Customize: This recipe is like a canvas—you can add extras or swap cheeses to make it your signature dish.

Ingredients & Why They Work

Each ingredient in this Cheesy Baked Mac and Cheese Recipe plays a vital role. The key to success is balancing creaminess and flavor in the sauce while ensuring the cheesiness shines through. When shopping, pick sharp cheddar that's freshly shredded (packaged pre-shredded usually has additives), and use whole milk at room temperature for the smoothest sauce.

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 for holding onto all that luscious cheese sauce.
Unsalted butter: Used twice—to build the roux for the sauce and to brown the breadcrumbs for a perfect topping.
Minced onion: Adds a subtle savory base that enhances the cheese flavor without overpowering.
Garlic: Minced garlic amps up aroma and adds a gentle complexity to the sauce and breadcrumb topping.
All-purpose flour: The foundation of a silky roux that thickens the milk into a creamy cheese sauce.
Whole milk: Room temperature milk blends smoothly into the roux for a creamy texture.
Sour cream: My secret ingredient—adds tang and richness that makes the sauce less one-note cheesy.
Sharp cheddar cheese: Brings the classic, bold mac and cheese flavor.
Swiss cheese: Adds nuttiness and helps the cheese sauce melt beautifully.
Panko breadcrumbs: Their airy texture crisps up perfectly when baked with butter.
Kosher salt & garlic powder: Season and elevate every layer of flavor.
Fresh parsley (optional): A pop of color and fresh flavor to brighten the dish at the end.

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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’ve found that while this recipe stands strong on its own, it’s also incredibly flexible. You can easily add in extras or swap cheeses depending on what you have or like. For example, I often toss in a handful of cooked bacon or switch up the Swiss cheese for Gruyère when I want an extra nutty, fancy touch.

Vegetable Boost: Adding steamed broccoli or roasted cauliflower makes it a bit more wholesome without losing comfort food vibes—my kids actually enjoy this sneaky version.
Spicy Kick: Mix in a pinch of cayenne pepper or diced jalapeño if you want to wake up your taste buds.
Dairy-Free Option: Use plant-based milk and vegan cheese, but expect a different texture and flavor profile.

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 Macaroni Just Right

Start by boiling the elbow macaroni in salted water until it’s al dente—firm to the bite but fully cooked. I find cooking it a minute less than package directions helps prevent mush once it bakes. Drain well and set aside while you make the sauce.

Step 2: Whip Up the Creamy Cheese Sauce

In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat, then add the minced onion and garlic, cooking until fragrant and soft (about 2–3 minutes). Sprinkle in the flour and whisk constantly to create a roux—cook it for about 2 minutes without browning so the raw flour taste cooks out. Slowly pour in the room-temperature milk, whisking continuously to keep it smooth. Once thickened, remove from heat and stir in sour cream, sharp cheddar, and Swiss cheese until melted into a silky sauce.

Step 3: Combine Pasta and Cheese Sauce

Mix your cooked macaroni into the cheese sauce until every noodle is coated generously. This is where the magic really begins—take a moment to appreciate that creamy, cheesy masterpiece before it heads into the oven.

Step 4: Prepare the Topping and Bake

In a small skillet, melt 3 tablespoons of butter and toss in the panko breadcrumbs, kosher salt, and garlic powder. Stir frequently until the crumbs are golden brown and crispy. Then, sprinkle this delicious topping evenly over your mac and cheese in a buttered baking dish. Bake at 350°F (175°C) for about 25–30 minutes until bubbly and the topping is perfectly crisp.

Top Tip

After making this recipe several times, I’ve learned a few tricks that take it from simply good to absolutely crave-worthy:

Onion and Garlic Freshness: Sauté the onions until soft but not brown, and fresh garlic makes all the difference in depth of flavor.
Room Temperature Milk and Sour Cream: Adding these at room temp helps prevent lumps and keeps the sauce super smooth.
Don’t Overboil Pasta: Undercook your macaroni slightly since it will continue cooking in the oven—this avoids mushy mac and cheese.
Toast Breadcrumbs Just Right: Brown them in butter separately to get that perfect crispy topping instead of soggy bits.

How to Serve Cheesy Baked Mac and Cheese Recipe

cheesy baked mac and cheese - Serving Suggestion

Garnishes

I usually sprinkle chopped fresh parsley on top right before serving for a fresh, bright pop of color and subtle herbal note that cuts through the richness. Sometimes a pinch of smoked paprika adds an inviting warmth and a little extra visual appeal. Both really make the dish look as good as it tastes.

Side Dishes

This Cheesy Baked Mac and Cheese Recipe pairs wonderfully with simple sides like steamed green beans, a crisp salad with a tangy vinaigrette, or oven-roasted Brussels sprouts. For heartier meals, I like serving it alongside grilled chicken or barbecue ribs—the creamy mac and cheese balances smoky flavors perfectly.

Creative Ways to Present

For special occasions, I’ve baked the mac and cheese in individual ramekins to create charming personal portions. You can also swirl in a little pesto or caramelized onions before baking to impress guests with surprising flavor twists. A sprinkle of crunchy bacon bits on top adds an irresistible finishing touch.

Make Ahead and Storage

Storing Leftovers

I store leftover mac and cheese covered tightly in an airtight container in the fridge for up to 3 days. When you reheat, it might seem a bit thick or dry, so I recommend adding a splash of milk to loosen it back up to creamy perfection.

Freezing

Freezing works well if you prep a big batch. Just cool completely, cover tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating, adding a little milk to refresh the texture.

Reheating

Reheat covered in a 325°F oven until warm throughout—about 20 minutes—adding a drizzle of milk to keep it creamy. Alternatively, microwave with a damp paper towel cover, stirring every minute or so for even heat.

Frequently Asked Questions:

Can I use different types of pasta for this baked mac and cheese recipe?

Absolutely! While elbow macaroni is traditional and holds sauce well, you can use shells, cavatappi, or even penne. Just make sure to adjust cooking time so the pasta is al dente before baking.

What’s the secret to getting that crispy breadcrumb topping?

The secret is browning the panko breadcrumbs in butter before sprinkling them on top. This gives them a golden color and rich flavor that bakes up perfectly crisp instead of soggy. A dash of garlic powder adds extra oomph!

Is sour cream really necessary in the cheese sauce?

Sour cream adds a subtle tang and richness that balances the sharpness of the cheese, making the sauce taste richer and less one-dimensional. If you don’t have sour cream, a bit of cream cheese or Greek yogurt can work as a substitute.

How do I avoid a grainy texture in my baked mac and cheese?

Use freshly shredded cheese, not pre-shredded, which often contains anti-caking agents that affect melt quality. Also, add cheese off the heat to prevent it from overheating and separating. Stir constantly and gently for a creamy sauce.

Final Thoughts

This Cheesy Baked Mac and Cheese Recipe is a labor of love that delivers results worth every minute spent. It’s the kind of dish I always go back to when I want something soulful, decadent, and welcoming. I hope you enjoy making it as much as I do—and I promise, once you've tried it, it’ll become a favorite in your kitchen too. So go ahead, gather your ingredients, and enjoy the cheesy, crispy comfort waiting for you!