Best Mac and Cheese Recipe for 9x13 Pan

Mac and cheese is a classic comfort food loved by many, and baking it in a 9×13 pan creates a creamy, cheesy casserole perfect for family dinners or potlucks. This recipe yields a rich, flavorful dish with a golden crust on top, ensuring everyone gets their favorite cheesy bites. It’s easy to prepare ahead, customize with your favorite add-ins, and serve straight from the pan for convenience and crowd-pleasing appeal.

Ingredients

1 pound (16 ounces) elbow macaroni or pasta of choice
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/2 cup grated Parmesan cheese
1 cup panko bread crumbs
2 tablespoons olive oil or melted butter

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually about 1 minute less than the package suggests). Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute to form a roux, stirring constantly.
Gradually add the milk and heavy cream to the roux, whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens, about 3-5 minutes.

Reduce heat to low and stir in the shredded cheeses (cheddar and mozzarella). Mix until the cheese is fully melted and the sauce is smooth. Season with salt, pepper, and paprika if using.
Add the cooked pasta to the cheese sauce and stir well to coat evenly. Transfer the mixture to the prepared 9×13 baking dish.
In a small bowl, combine panko bread crumbs with olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole. Sprinkle Parmesan cheese over the breadcrumbs for added flavor.

Bake uncovered in the preheated oven for 20-25 minutes, until the top is golden brown and bubbling.
Remove from oven and let rest for 5 minutes before serving. This helps the cheese set slightly for easier serving.

Tips

For a creamier texture, add an extra 1/4 cup of heavy cream or a splash of sour cream into the cheese sauce before baking.

You can substitute different cheeses like Gruyère, Monterey Jack, or Pepper Jack for varied flavor profiles.
To make the dish gluten-free, use gluten-free pasta and gluten-free panko or crushed gluten-free crackers for the topping.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk to restore creaminess.

Serving Suggestions

Serve hot alongside a simple green salad or steamed vegetables for a balanced meal.
Add cooked bacon, sautéed mushrooms, or caramelized onions into the cheese mixture for extra flavor.
Pair with a crisp white wine or a cold sparkling water with lemon for a satisfying contrast.

Variations

Spicy Mac and Cheese: Incorporate diced jalapeños or hot sauce into the cheese sauce for a spicy kick.
BBQ Chicken Mac and Cheese: Mix in cooked shredded chicken coated with barbecue sauce before baking.
Vegetarian Version: Add sautéed spinach, roasted bell peppers, or broccoli into the pasta before mixing with the cheese sauce.

Vegan Adaptation: Use plant-based cheese, almond or soy milk, and omit the butter or substitute with vegan margarine. Use gluten-free pasta if needed.

Storage and Reheating

Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Alternatively, reheat in a covered oven-safe dish at 350°F (175°C) for about 15-20 minutes, adding a splash of milk or cream to maintain creaminess. For best results, consume leftovers within 3 days to enjoy the dish at its peak flavor and texture.

Frequently Asked Questions

Can I prepare this mac and cheese ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake. You might need to add an extra 5-10 minutes to the baking time if it’s coming straight from the fridge.

Can I freeze leftovers?

While it’s possible to freeze baked mac and cheese, the texture may change slightly upon thawing and reheating, especially the topping. To freeze, let it cool completely, then transfer to an airtight container or cover tightly with plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as described above.

What pasta shape works best for baked mac and cheese?

Elbow macaroni is traditional, but you can use other shapes like cavatappi, shells, or penne. Short, sturdy pasta holds onto the sauce well and provides a satisfying bite. Avoid long, delicate shapes that may fall apart during baking.

How do I prevent the top from burning or becoming too crispy?

Cover the dish with foil during the first 15-20 minutes of baking if you notice the topping browning too quickly. Remove the foil for the last 5 minutes to allow the topping to crisp up without burning. Keep an eye on it, especially if your oven has hot spots.

Can I make this recipe vegetarian or vegan?

Yes, simply substitute dairy ingredients with plant-based alternatives such as vegan cheese, almond milk, or coconut milk. Use vegan butter or margarine and ensure the pasta is egg-free if needed. For a vegetarian version, just omit any meat-based add-ins and focus on vegetables and cheese.

Best Mac and Cheese Recipe for 9×13 Pan