This post may contain affiliate links
Add Bake with Zoha as a preferred source on Google and find more of my tried-and-tested recipes.
This is the baked mac and cheese recipe to ruin all other mac and cheese recipes for you. It is perfect in every sense of the word: cheesy without being overwhelming, creamy without being soupy, and beautifully seasoned with a crispy garlic bread crumb topping. This recipe is made with cavatappi pasta (or regular macaroni) in a roux-based cheese sauce with shredded mozzarella, Colby jack and cheddar cheeses. It is then layered with more shredded cheese and topped with a mixture of seasoned bread crumbs and parmesan. Once baked, it has a golden crispy crust and cheese pulls for days, and is the perfect side to serve on Thanksgiving!
One issue I’ve always had with Mac And Cheese is how flat it can taste – just cheese on cheese with no real depth or texture. So three years ago, I started developing my own version. After many so-so attempts (including a recipe I published on this blog and ended up removing), this is the one that finally checks every box for me. It is inspired in part by Tini’s viral recipe, but I take it a step further with a garlicky, toasted breadcrumb topping that brings the crunch and x-factor every mac and cheese deserves.
The “perfect” cheeses for Mac and Cheese
There are A LOT of opinions when it comes to which cheese you should use for mac and cheese, but there is one thing most recipe developers agree: use cheese blocks and shred them yourself! Pre-shredded cheese usually has a coating on it which prevents it from melting smoothly, and often results in a grainy texture. When you’re putting in all this effort, it’s absolutely worth it to take it a step further. My favorite brand for cheese blocks which is available at most grocery stores is Tillamook.
For the types of cheese, here’s what I recommend:
- Mozzarella. It is light, slightly sweet, and gives you the cheese pulls you want
- Cheddar. This will give you the rich, salty, savory and umami cheese flavor. You can use mild or sharp depending on your preference
- Colby jack. For the third cheese, the safest and easily accessible choice is colby jack which gives a creamy buttery flavor. However, you can definitely play around here! Two other options I love as gouda for sweet nuttiness, or grueyere for a bolder, more complex nutty flavor. I’ve used all three, and sometimes even a combination (e.g., 1 lb colby jack or 1/2 lb gruyere + 1/2 lb colby jack)
If you’re familiar with cheeses, you can definitely play around with which cheese you add – just remember it should be a soft cheese that melts easily. Aged, hard cheeses don’t melt well and aren’t as suitable for mac and cheese.
Step by step photos
Here’s a quick overview of the steps to make this mac and cheese with pictures to help you visualize everything. The full recipe with quantities and detailed instructions is in the recipe card below!
Mix together the ingredients for the bread crumb topping and set aside.
Start by melting the butter on low heat.
Add all the seasonings and cook on low for 1 minute – this blooms the spices and makes them fragrant.
Add flour, and stir for another 2 minutes until no lumps remain.
Add the cream cheese and mix it in. This will be a bit tough and it may not mix completely, just try your best and press it down with a spatula to break lumps.
Add the milk and cream, starting with a small amount that you whisk in until no lumps remain, then follow with the rest. Cook and stir until the mixture comes to a boil and starts to thicken.
Now add the shredded cheeses, a little at a time. This allows the cheese to melt and incorporate properly.
You should have a smooth, velvety, cheesy sauce.
Stir in the boiled macaroni or cavatappi pasta.
Add half of the mac and cheese to a casserole dish – I use a 7×11″ one!
Cover with shredded cheese.
Repeat with another layer or mac and cheese and shredded cheese, and top with the bread crumb topping.
Bake at 350F for just about 20 minutes until the cheese has melted and the crumbs on top look golden. Serve warm and enjoy!
Hot take
Many recipes overbake the mac and cheese (e.g., 30-40 min + baking time). This is not necessary, because the pasta is already cooked. You just need to bake long enough for the added layers of cheese to melt, and the crust to get golden and crispy.
Know these tips before you start
Even though this is supposed to be a simple recipe, I know many people struggle to get it perfect, especially when it comes to the roux. PLEASE follow these tips and I promise you will get the results you want!
- Prep everything first. Bring the cream cheese to room temp, shred and mix the cheeses, boil and drain the pasta, combine the seasonings, and measure the milk and cream. Having it all ready makes the cooking smooth and stress free.
- Keep the heat low. Low heat gives you time to melt and mix without burning anything. If something feels too hot, lift the pan off the stove, mix, then return it.
- Add the milk and cream slowly. Start with about ½ cup and whisk until smooth before adding the rest. This prevents lumps of flour or cream cheese.
- Don’t overcook the roux. Once it starts to thicken and bubble, move on. Overcooking leads to a dry mac and cheese – you want the sauce to stay loose and creamy.
- Add cheese in batches. Mix in 3 to 4 handfuls one at a time. Adding it all at once cools the sauce too fast and can make it grainy.
- Watch the bake. If the breadcrumbs brown too quickly, cover with foil. Bake just until the cheese is melted and the top is golden.
- Serve hot. Mac and cheese is best straight from the oven. For make-ahead, assemble the dish, refrigerate overnight, and bake when ready.
Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!
Ingredients
- Garlic bread crumb topping: (see notes on how to skip this)
- 1 cup bread crumbs (130g) – *see notes to make your own with King’s Hawaiian bread
- 1/2 cup grated parmesan cheese (40g)
- 4 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 tsp dry parsley
Mac & cheese:
- 1 lb (16oz) cavatappi pasta or elbow macaroni
- 4 tbsp unsalted butter (56g)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 3 tbsp all-purpose flour
- 2oz cream cheese, room temp*
- 1 3/4 cup whole milk (420g)
- 1 cup heavy cream (240g)
- 1 lb shredded mozzarella cheese
- 1 lb shredded Colby jack cheese
- 1/2 lb shredded cheddar cheese
- 1 tbsp chopped fresh parsley
Instructions
Prep (do these steps before you start cooking):
- In a bowl, gently mix the bread crumbs, parmesan cheese, melted butter and seasonings to make the bread crumb topping. It should have a crumbly texture. Set aside
- Boil the macaroni or cavatappi in salted water following the box instructions to reach al dente (it should be cooked through but not soft or mushy). Strain and set aside
- Shred the three types of cheeses using a grater, and mix them up. Divide them into 2 halves – one half will be incorporated into the sauce, and the other half will be layered during assembly
- In a small bowl, measure and mix the salt, pepper, garlic powder, paprika, and onion powder for the mac and cheese.
- Mix the milk and cream in a bowl or jar
Cooking:
- Preheat oven to 350F (conventional / no fan)
- Melt the butter in a large nonstick pan at low heat. Once melted, add the mixed seasonings (from step 4 under prep) and cook and stir for 1-2 minutes until fragrant. This will toast and bloom the spices to bring out their flavor; make sure to keep the heat on low throughout
- Add the flour and mix it for another minute until combined
- Then add the cream cheese, and use a spatula to press it down and mix it in as much as possible. It’s ok if there are some small lumps
- Add about half a cup of the milk and cream mixture, and use a whisk to mix it with the rest of the mixture in the pan. Take your time at this step to break down any lumps of flour or cream cheese so the mixture is completely smooth; you can also remove the pan from the heat if needed
- Then add the rest of the milk and cream mixture. Cook and stir on low heat for a few minutes until the mixture starts to bubble. It will also start to feel thicker around the same time. Once it starts to thicken, move on to the next step
- Now add half of the shredded cheese (from step 3 under prep) to the sauce in 3-4 batches, whisking to incorporate each batch before adding the next. Keep the heat on the lowest setting and only cook until the cheese has melted
- Once the cheese has been mixed in, turn off the heat and add the boiled pasta (from step 2 under prep). Mix it until combined – you should have a very creamy, saucy mac and and cheese
- In a 7×11 or 9×13 casserole dish, add half of the mac and cheese and spread it out. Top with half of the remaining shredded cheese. Then repeat with the rest of the mac and cheese and rest of the shredded cheese
- Finally, add the bread crumb topping on top of the mac and cheese and spread it out
- Place the casserole dish in the preheated oven and bake for ~20-25 minutes, until the cheese has melted (you will see it bubbling on the corners or the dish) and the breadcrumb topping is golden brown. If the topping starts to brown too quickly before the cheese melts, add a sheet of foil on top of the dish and continue baking.
- Remove from the oven, garnish with fresh parsley, serve and enjoy!
Video Tutorial
Notes
- Breadcrumb topping: You can skip the breadcrumb topping to make regular baked mac and cheese. If you do this, end the bake with a 2 minute broil (500F) so the cheese layer on top of the mac and cheese gets golden brown and crispy
- Making your own bread crumbs: I like to make my own breadcrumbs with King’s Hawaiian Original Hawaiian Sweet Rolls. To do this, blitz 6 rolls in the food processor until they form crumbs, spread on a baking sheet, and bake at 300F for 6 minutes, mixing halfway through. They should be golden and crispy!
- Cream cheese: Feel free to skip the cream cheese if you don’t want the hassle
- Dish size: I bake this mac and cheese in a 7×11″ casserole dish that is 3″ tall. You can also use a regular 9×13 casserole dish (or a similar size); just keep an eye on the bake and watch out for when the cheese is bubbling and the top is golden
- Make ahead: If you want, you can prepare this mac and cheese ahead of time. Assemble with the shredded cheese and breadcrumb topping, cover with cling wrap, and refrigerate for up to 5 days. Then bake fresh on the day you want to serve. It is best eaten hot and fresh and doesn’t reheat to the same effect
Comments
Marwa
Best recipe ever!
Zoha Malik
Thank you, Marwa!
Nabiha ABBAS
I really want to try this recipe but I live in the UK and we don’t have Colby Jack. What would be good substitute?
Yen
The best! My family loved it! ❤️
Rabia
My husband said it’s the best Mac n cheese i have made.
Zoha
Tell him I said thank you!
Zoha
YAY!
Amber
Making this now! 🙂
P.S. are Steps 13-19 an older version of the same process?
Zoha
Hi Amber! So weird, there should only be 12 steps. Are you still seeing 13-19?
Saneya Qadir
mac&cheese of my dreams! just made this!
Zoha
AH yay!!!
Nyma
Bomb dot com
Anne
It was delicious!!! My son, who is a very picky eater LOVED it! Thank you Zoha!
Zoha
Awh, thank you so much! I am so happy he liked the mac and cheese