If you are craving cheesy, comforting, and delightfully creamy pasta without a mess, you have to try this Baked One Pot Mac and Cheese Recipe. It’s the perfect balance of gooey cheeses, tender macaroni, and a satisfyingly crunchy topping all cooked together in a single pan. Not only is this recipe a breeze to prepare, it fills your kitchen with the kind of warm, nostalgic aroma that makes everyone eager to gather around the table. Trust me, once you try this baked mac and cheese, it will quickly become one of your go-to meals for cozy nights in or whenever you need a little cheesy hug in a bowl.
Ingredients You’ll Need
The magic of this Baked One Pot Mac and Cheese Recipe lies in its simple yet essential ingredients. Each component is carefully chosen to create the perfect creamy texture, sharp flavor, and golden crust that define a classic mac and cheese.
- 4 tbsp unsalted butter: The richness that starts the sauce and adds depth to every bite.
- 6 tbsp flour: Helps create a smooth roux, the base for that velvety cheese sauce.
- 3 cups of milk (full or low fat): Adds creaminess and sweetness to balance the cheese.
- 2 cups of water: Keeps the pasta perfectly cooked inside the sauce.
- 1 tsp salt: Enhances all the flavors without overpowering.
- Black pepper: A subtle kick that brightens the dish.
- 1/2 lb / 250g dried macaroni (elbow pasta): The classic pasta shape that holds sauce so well.
- 2 cups (150g / 5oz) grated tasty or cheddar cheese: Delivers sharp, melty goodness.
- 1 cup (75g / 2.5 oz) grated provolone dolce cheese: Adds a smooth, mild melting texture.
- 1/4 cup panko breadcrumbs: Creates a crispy topping contrast.
- 1/4 cup parmesan cheese, grated: Boosts umami and gives a golden finish.
- 1/2 tbsp fresh parsley, finely chopped (optional): Adds a fresh, vibrant touch to the final dish.
How to Make Baked One Pot Mac and Cheese Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 180C/350F so it’s warm and ready to bake the mac and cheese just right. A properly preheated oven ensures that the pasta finishes cooking perfectly and the topping crisps up beautifully under the grill later.
Step 2: Create the Roux Base
In a deep frying pan or skillet over medium heat, melt your butter and then add the flour, stirring constantly to form a smooth, thick paste called a roux. This step is critical for making that luscious cheese sauce, so keep stirring for about a minute before moving on.
Step 3: Add Milk Gradually
Pour half of the milk into the roux and whisk energetically to dissolve the mixture. This trick helps prevent lumps and gives a silky texture. Then add the remaining milk while whisking in small circles to fully incorporate everything into a creamy base.
Step 4: Combine Water, Seasoning, and Macaroni
Add water, salt, and some freshly ground black pepper to the sauce. Heat it up until it just starts to steam and thicken, coating the edges of the pan. Next, stir in the dried macaroni and cook gently for a minute to start softening the pasta while keeping it from getting mushy.
Step 5: Bake in the Oven
Cover the pan, transfer it onto the middle shelf of the oven, and bake for 12 minutes. At this point, the sauce will seem a bit loose, but the pasta should be tender and al dente. The residual heat will continue to thicken the sauce as you move to the next step.
Step 6: Finish with Cheese and Crispy Topping
Turn off the oven and switch the grill (broiler) on high. Stir the cheeses through the macaroni, melting them into the sauce without over-stirring to maintain a creamy texture. Sprinkle over the panko and parmesan then place under the grill for a few minutes until the topping turns golden and crunchy.
Step 7: Rest and Serve
Let the dish rest for about 5 minutes after removing it from the grill. This rest time gives the sauce time to thicken up and the flavors to meld beautifully, ensuring every bite of your Baked One Pot Mac and Cheese Recipe is creamy, cheesy, and irresistible.
How to Serve Baked One Pot Mac and Cheese Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a burst of color and a hint of freshness that perfectly complements the rich, cheesy mac and cheese. If you want a little extra zing, a pinch of smoked paprika or a drizzle of truffle oil can elevate the flavors even more.
Side Dishes
This mac and cheese is rich and filling on its own but pairs wonderfully with simple sides like a crisp green salad tossed in lemon vinaigrette or roasted vegetables to add some crunch and balance. For a heartier meal, try serving it alongside crispy fried chicken or smoky grilled sausages.
Creative Ways to Present
Serve the Baked One Pot Mac and Cheese Recipe in individual oven-safe ramekins for an elegant presentation perfect for dinner parties. Or scoop it into a bread bowl for a fun twist that makes the cheesy sauce even more indulgent. The crispy top and creamy interior make it stunning in any form.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, cool any leftovers quickly and store them in an airtight container in the refrigerator. They will keep well for up to 3 days and reheat beautifully without losing texture or flavor.
Freezing
This recipe also freezes really well. Portion portions into freezer-safe containers, making sure to let the mac and cheese cool completely before freezing. When ready, thaw overnight in the fridge and reheat gently to maintain that creamy texture.
Reheating
Reheat in the oven at 160C/320F covered with foil to prevent drying out, or microwave on medium power stirring halfway through. Adding a splash of milk or cream when reheating helps restore the sauce’s luscious creaminess perfectly.
FAQs
Can I use different pasta shapes in this recipe?
Absolutely! While elbow macaroni is traditional, you can experiment with shells, cavatappi, or even small penne. Just be mindful of the cooking time since some shapes might cook faster or slower.
What cheeses work best for this baked mac and cheese?
The classic combo is a sharp cheddar paired with a mild melting cheese like mozzarella or provolone dolce, but feel free to get creative. Gruyère, fontina, or even gouda can add wonderful depth and richness.
How do I prevent my mac and cheese from becoming dry when reheating?
Adding a little milk or cream before reheating and covering the dish either with foil or a microwave-safe lid helps retain moisture and keeps the sauce creamy instead of drying out.
Can I make this recipe dairy-free or vegan?
You can certainly adapt it by using plant-based milk options and vegan cheeses that melt well. Be sure to check for suitable butter substitutes and dairy-free parmesan alternatives to get that perfect flavor.
Is it possible to make this recipe gluten-free?
Yes! Simply substitute the regular flour with a gluten-free all-purpose blend and choose gluten-free pasta. Ensure your breadcrumbs are gluten-free too to keep the crunchy topping safe for all diets.
Final Thoughts
This Baked One Pot Mac and Cheese Recipe is the cozy, cheesy meal everyone deserves in their recipe rotation. It’s straightforward to make, uses everyday ingredients, and delivers fantastic comfort food vibes every time. I can’t wait for you to try it and experience the joy of that perfect golden crust paired with the richest, creamiest sauce you can imagine. Happy cooking and even happier eating!
Print
Baked One Pot Mac and Cheese Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 to 6 servings
- Category: Main Dish
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Baked One Pot Mac and Cheese recipe offers a creamy, cheesy comfort dish made entirely in one skillet, combining the convenience of stovetop cooking with the rich texture achieved by baking and broiling. The macaroni is simmered in a smooth béchamel sauce, layered with two types of cheese, and topped with golden breadcrumbs for a deliciously crispy finish.
Ingredients
Cheese Sauce
- 4 tbsp unsalted butter
- 6 tbsp flour
- 3 cups milk (full or low fat, low fat recommended)
- 2 cups water
- 1 tsp salt
- Black pepper (5 grinds)
- 1/2 lb (250g) dried macaroni (elbow pasta)
- 2 cups (150g / 5oz) grated tasty or cheddar cheese (or any sharp, flavored cheese that melts well)
- 1 cup (75g / 2.5 oz) grated provolone dolce cheese (or mozzarella or other mild flavored good melting cheese)
Topping
- 1/4 cup panko breadcrumbs (or ordinary breadcrumbs)
- 1/4 cup grated parmesan cheese
- 1/2 tbsp fresh parsley, finely chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 180C/350F to prepare for baking the mac and cheese later.
- Melt Butter: In a deep frying pan or skillet over medium heat, melt the unsalted butter fully to start making the roux.
- Make Roux: Add the flour to the melted butter and stir constantly until it forms a thick paste, cooking for about 1 minute to remove the raw flour taste.
- Add Milk Gradually: Pour in half of the milk while whisking continuously to dissolve the roux smoothly, then gradually add the remaining milk, whisking thoroughly to prevent lumps.
- Add Water and Seasoning: Stir in 2 cups of water, 1 tsp salt, and 5 grinds of black pepper. Increase heat to medium-high, whisking cautiously to avoid sticking. When the sauce starts steaming and thickens to coat the pan edges (2-3 minutes), add the dried macaroni.
- Cook Macaroni Briefly: Reduce heat to medium and gently stir with a wooden spoon to mix macaroni, cooking for exactly 1 minute without overcooking to maintain perfect sauciness and pasta texture.
- Cover and Bake: Cover the frying pan with a lid and immediately transfer it to the oven, placing it on the middle rack for 12 minutes until the pasta is al dente and sauce settles.
- Remove from Oven: Take the pan out of the oven; the sauce may appear loose but will thicken in the next steps.
- Turn On Grill/Broiler: Switch off the oven and turn the grill or broiler to high to prepare for browning.
- Add Cheese: Stir in both grated cheeses just enough to distribute them; the cheese will melt and thicken the sauce without over-stirring to avoid excessive evaporation.
- Add Toppings and Broil: Evenly sprinkle panko breadcrumbs and grated parmesan cheese over the top. Place the pan under the grill/broiler for a few minutes until the topping is golden and crispy.
- Rest and Serve: Remove from the grill and let the dish rest for 5 minutes before serving to allow the sauce to thicken further and flavors to meld.
Notes
- Use low-fat milk for a lighter version, but full-fat milk works well for creamier texture.
- Elbow macaroni is traditional, but other short pasta shapes that hold sauce can substitute.
- Provolone dolce adds mild flavor; mozzarella or any good melting mild cheese can be used instead.
- A deep frying pan or oven-safe skillet is essential to cook on stovetop and transfer to the oven safely.
- Whisking thoroughly when adding the milk prevents lumps in the béchamel sauce.
- Covering the pan before baking traps moisture and cooks pasta evenly.
