Easy Mac and Cheese Recipe for 9x9 Pan

Mac and cheese is a classic comfort food that combines creamy cheese sauce with tender pasta, baked to perfection in a 9×9-inch pan. This recipe is perfect for family dinners, potlucks, or meal prep because it yields a hearty, cheesy dish that’s easy to assemble and serve. Whether you’re craving a homemade version or looking for a simple crowd-pleaser, this baked mac and cheese hits all the right notes with a crispy top and gooey interior.

Ingredients

8 ounces elbow macaroni (about 2 cups)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 cup heavy cream (optional for extra creaminess)
1 ½ cups shredded sharp cheddar cheese
½ cup grated Parmesan cheese
½ teaspoon salt

<¼ teaspoon black pepper

<¼ teaspoon paprika (optional, for color and flavor)

<½ cup panko breadcrumbs (for topping)

1 tablespoon olive oil or melted butter (for breadcrumbs)

Instructions

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

Cook the pasta in a large pot of salted boiling water according to package instructions until al dente, usually about 8 minutes. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
Gradually pour in the milk and heavy cream (if using), whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens slightly, about 3-5 minutes.

Remove the sauce from heat and stir in the shredded cheddar, Parmesan cheese, salt, black pepper, and paprika. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta to the cheese sauce and stir well to coat evenly. Transfer the mixture to the prepared 9×9-inch baking dish, spreading it out evenly.
In a small bowl, toss the panko breadcrumbs with olive oil or melted butter. Sprinkle the breadcrumbs evenly over the top of the mac and cheese.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy. For extra browning, you can broil for an additional 2-3 minutes, but watch carefully to prevent burning.
Remove from the oven and let sit for 5 minutes before serving. This allows the dish to set slightly and makes serving easier.

Tips

For a creamier texture, add a splash of heavy cream or cream cheese to the cheese sauce.

Use a mix of cheeses like Monterey Jack, Gruyère, or mozzarella for different flavor profiles.
If you prefer a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch, and use gluten-free pasta.
Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of milk to maintain creaminess.

To prevent the breadcrumbs from becoming soggy, add the topping just before baking and avoid covering the dish during baking.

Serving Suggestions

This baked mac and cheese pairs wonderfully with a simple green salad, steamed vegetables like broccoli or green beans, or a side of garlic bread. It’s also a great main dish for casual gatherings or family dinners, offering a comforting and satisfying meal.

Variations

Meat Lover’s: Add cooked bacon, diced ham, or shredded rotisserie chicken to the pasta before baking for added protein.

Spicy Kick: Mix in a dash of hot sauce or diced jalapeños into the cheese sauce for some heat.
Vegetarian: Incorporate cooked vegetables like spinach, bell peppers, or mushrooms into the pasta mixture for added nutrition and flavor.
Vegan: Use plant-based cheese, almond milk, and vegan bread crumbs, and substitute butter with vegan margarine or oil.

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, add a splash of milk or cream, and microwave in 30-60 second intervals, stirring in between until heated through. Alternatively, reheating in a covered oven-safe dish at 350°F (175°C) for 15-20 minutes will restore its cheesy, baked texture. For best results, add breadcrumbs fresh before reheating to maintain crunch.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the pasta and cheese sauce ahead of time and assemble everything just before baking. Alternatively, assemble the baked mac and cheese, cover tightly, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking to keep it crispy.

Can I freeze baked mac and cheese?

Yes, baked mac and cheese freezes well. Allow it to cool completely, then transfer to an airtight container or freezer-safe dish. It can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes until heated through and bubbling.

What if my cheese sauce is too thick or lumpy?

If the sauce is too thick, whisk in a little warm milk to loosen it. If lumps form, you can strain the sauce through a fine sieve or use an immersion blender to smooth it out. Properly whisking the flour with butter and gradually adding milk helps prevent lumps during cooking.

Can I use different pasta shapes?

Absolutely. While elbow macaroni is traditional, you can substitute with shells, rotini, cavatappi, or penne. Just ensure the pasta is cooked al dente and adjusted for cooking time if using different shapes.

How do I prevent the top from burning during baking?

To avoid burning the breadcrumb topping, keep an eye on the dish during the last few minutes of baking. If the breadcrumbs are browning too quickly, loosely cover the dish with aluminum foil and finish baking. Broiling should be brief and monitored closely.

Is it possible to make this recipe vegan?

Yes, substitute dairy ingredients with plant-based options like vegan cheese, almond milk, and vegan margarine. Use gluten-free or regular pasta as desired. The flavor and texture will differ slightly, but it remains a delicious, comforting dish.

Easy Mac and Cheese Recipe for 9×9 Pan