By Krista Teigen
Updated Dec 4, 2024
Everyone has their favorite baked mac and cheese recipe, and this one is mine. I dug through the archives (aka: mom’s cupboard) to bring you my family’s secret recipe for the gooiest, cheesiest baked macaroni and cheese with the crispiest topping. My recipe is made with cheddar, Swiss, and a secret ingredient– sour cream! I hope you love it as much as I do.
It’s not often that I get permission to share a family recipe with the whole of the Internet, so I’m taking advantage. As soon as I got the green light from my mom, I got right to work perfecting this baked mac and cheese recipe to share with all of you. This macaroni and cheese is thickened with a classic roux and made with two kinds of cheese for a super cheesy flavor. The Panko topping gets soooo crispy in the oven… I’m drooling just thinking about it!
What’s in This Baked Mac and Cheese Recipe?
- Pasta : I love classic elbow macaroni, but any short pasta shape will work.
- Butter: Unsalted butter adds flavor to the mac and cheese and helps create a crispy topping.
- Onion + Garlic: Create a savory base of flavor for the cheese sauce.
- Flour: All-purpose flour helps thicken the cheese sauce.
- Whole Milk: Creates a rich and creamy sauce.
- Sour Cream: My secret weapon for an extra rich, creamy, and slightly tangy sauce.
- Cheese: I used a mixture of freshly shredded sharp cheddar and Swiss cheese. Any combination of cheddar, Colby, Monterey jack, gouda, or Swiss cheese would work.
- Breadcrumbs: Panko breadcrumbs create the crispiest topping.
- Garlic Powder: Adds savory flavor to the topping.
Tips for Success
- I recommend generously salting your pasta water; it adds a lot of flavor.
- Cook the pasta al dente; it pasta will continue to cook in the oven.
- I like to rinse the pasta thoroughly to remove excess starch and prevent the pasta from overcooking.
- Use room-temperature milk and sour cream to avoid curdling the sauce.
- Shred your own cheeses for the best consistency. Pre-shredded cheeses are coated in starch to keep them from sticking, but that also makes them more difficult to melt, and the starch can affect the consistency of the sauce.
- When adding the cheeses, stir constantly to avoid a lumpy sauce.
- You can prepare (but not bake) up to 2 days ahead. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
- At the end of baking, I like to broil the casserole for a few minutes for an extra crispy crust.
- I recommend letting the casserole rest for 10 minutes before serving to give it time to set.
How to Store and Reheat
Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Serving Suggestions
I’m not gonna lie, I sometimes curl up with an extra-large bowl of this baked mac and cheese for dinner. It’s just that good! It’s on my Thanksgiving table every year, but I also love it with St. Louis Ribs , grilled chicken , and this Cracker Barrel style meatloaf too!
Ingredients1x2x3x
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
Video
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
- 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
- Stir in the flour until the mixture becomes pasty. ¼ cup all-purpose flour
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened. 3¼ cups whole milk
- Whisk in the sour cream. Then, take the skillet off the heat. ½ cup sour cream
- 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.
- Add the cooked pasta to the skillet and stir to coat. Transfer the mixture to a 9×13-inch baking pan.
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
- Top the macaroni with the remaining cheese and the breadcrumbs.
- 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
Equipment
- 9×13 Baking Pan
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Baked Mac and Cheese Step by Step
Boil the Pasta: Preheat the oven to 375°F. In a pot of salted water, boil 1 pound (1 box) of elbow macaroni to al dente according to package directions. Drain and rinse under cold water.
Sauté the Onion: While the pasta cooks, melt 5 tablespoons of unsalted butter in a large oven-safe skillet. Add in ¼ cup of minced onion and a sprinkle of salt and sauté for a couple of minutes until softened. Then, add in 2 cloves of minced garlic.
Stir in the Flour: Stir in ¼ cup of all-purpose flour until the mixture becomes pasty.
Pour in the Milk: Gradually pour in 3¼ cups of room-temperature whole milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened.
Add the Sour Cream: Whisk in ½ cup of room-temperature sour cream. Then, take the skillet off the heat.
Melt in the Cheeses: Combine 4 cups of freshly shredded sharp cheddar cheese and 2 cups of freshly shredded Swiss cheese. Reserve 2 cups of the mixture. Add the remaining 4 cups of cheese to the skillet and stir until melted and combined.
Stir in the Pasta: Add the cooked pasta to the skillet and stir to coat. Transfer the mixture to a 9×13-inch baking pan.
Toast the Breadcrumbs: In a small saucepan or skillet, melt 3 tablespoons of unsalted butter over medium heat. Add in 1 cup of Panko breadcrumbs, ½ teaspoon of kosher salt, and ¼ teaspoon of garlic powder, and stir until combined.
Top the Casserole: Top the macaroni with the reserved 2 cups of cheese and the breadcrumbs.
Bake the Casserole: Bake for 15 minutes until the mixture is bubbly and the breadcrumbs are toasted and golden brown. Top with chopped fresh parsley, if desired.
More Mac and Cheese Recipes to Try!
Chili Mac (One Pot Recipe)
Chicken Mac and Cheese Soup (Macaroni Soup)
Loaded Mac and Cheese
Crockpot Mac and Cheese
Mexican Mac and Cheese
Baked Mac and Cheese Recipe
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
- 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
- Stir in the flour until the mixture becomes pasty. ¼ cup all-purpose flour
- Gradually pour in the milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened. 3¼ cups whole milk
- Whisk in the sour cream. Then, take the skillet off the heat. ½ cup sour cream
- 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.
- Add the cooked pasta to the skillet and stir to coat. Transfer the mixture to a 9x13-inch baking pan.
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
- Top the macaroni with the remaining cheese and the breadcrumbs.
- 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
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
