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    Home » Savory Baking » Baked Mac and Cheese

    Baked Mac and Cheese

    Posted on December 19, 2020 · Last Updated on December 19, 2020 · By Srividhya G · 22 Comments

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    baked mac and cheese in a casserole with text overlay

    The best vegetarian homemade baked mac and cheese recipe! Rich and creamy and cheesy baked mac and cheese made with three kinds of cheese topped with panko breadcrumbs. 

    Check out how to make this delicious mac-n-cheese with detailed step-wise pictures.

    overhead shot of baked mac and cheese with red silicone spoon inside the white casserole dish

    I know the holiday season is all about baking, but there are some cozy and comforting dishes that you can’t just miss, like this traditional baked mac and cheese! This mac and cheese is a perfect holiday dish – be it for a party or potlucks or if you are making it for your family, this creamy mac n cheese will definitely amaze everyone. 

    Jump to:
    • About this mac and cheese
    • The three cheese varieties that I used
    • Other ingredients that go in this mac and cheese
    • Prepping, planning, serving, and storing the mac and cheese
    • How to make baked mac and cheese
    • Bake the mac and cheese.
    • Tips for the best mac and cheese
    • More easy pasta recipes.
    • 📖 Recipe

    Mac and cheese are quite common in our household, and I usually pack it for lunch also. But I don’t bake it when I am making it on busy mornings. Also, I add whatever cheese that I have in hand, more like my white sauce pasta. 

    About this mac and cheese

    My vegetarian version of mac and cheese is slightly different from what you find on the internet. It’s cheesy but not-so-cheesy and heavy. 

    • I use less butter for the roux, and I don’t add any additional butter for the panko toppings. As I add less butter while making the roux, mine seizes up and becomes like cookie dough, as shown in the picture. But as you add cold milk and mix with a wire whisk, it beautifully breaks down and thickens the sauce. That’s how I have been making it for a long time; no issues so far. But you can increase the amount of butter if you wish to. 
    • As I look out for rennet-free cheese, it’s hard for me to find block cheese always. I go with what is available. I read that when you use shredded/grated cheese, the sauce will be slightly grainy. But trust me, folks, you will get smooth cheesy sauce when you frequently stir over medium-low heat. The ready-to-use or the pre-shredded cheese takes a bit longer to melt; that’s about it. I used shredded parmesan and cheddar for this recipe and used a block of gruyere cheese. It came out well.

    Now let’s talk about the cheese varieties and their alternatives.

    overhead shot of baked mac and cheese in white casserole dish

    The three cheese varieties that I used

    I used mild cheddar, parmesan, and Gruyère cheese for this mac and cheese. Do you know what makes this mac n cheese rich, smooth and creamy? It is the Gruyère cheese. 

    Gruyère cheese is a swiss cheese made from cow’s milk. Even though it’s a firm cheese that you can relish as a snack or use for a cheese board or in a sandwich, it melts nicely, and you can find it as a key ingredient in fondue and mac and cheese.

    These days you can find animal rennet-free cheese varieties easily. I was able to find Gruyere cheese with microbial rennet at whole foods and the other cheese varieties as well. 

    If you are particular about rennet-free cheese but if you can’t source rennet-free Gruyere, you can opt for any other rennet-free swiss cheese or try with other cheese varieties. I am sure you can easily find rennet-free parmesan and cheddar. 

    For this mac and cheese, I highly recommend mild cheddar than sharp ones. Mild cheddar has a high moisture content, and it melts nicely. 

    I used an equal measure of parmesan and cheddar and little extra Gruyere cheese for the sauce. And I used extra parmesan and cheddar for the toppings again. Yes, this mac-n-cheese is all cheesy!

    Other ingredients that go in this mac and cheese

    Apart from cheese, these are the ingredients that we need for this pasta.

    Elbow pasta: I have used the elbow-shaped pasta, and I have never tried with other shapes. But I am sure Ditalini, the small tube-sized pasta, should work as well.

    For cooking the pasta, we need some salt, water, and oil.

    Butter, oil, and flour: We need some butter, oil, and all-purpose flour for the roux.

    Milk and cream: I have used both milk and cream for this pasta. Make sure both are cold. Cold milk and cream help break down the hot roux, and you will get a nice creamy and thick sauce.

    Seasonings: I have used ground pepper and freshly grated nutmeg for this pasta. You can also include some onion powder, garlic powder for added flavor.

    Panko bread crumbs: For the topping, you need some panko bread crumbs. You can use the plain variety with added seasonings. I used the panko with Italian seasoning.

    Prepping, planning, serving, and storing the mac and cheese

    I usually make the pasta and sauce fresh and bake it right away. The procedure might sound lengthy, but it is are straightforward and effortless. 

    If you are making it a big batch, you can cook the pasta well ahead and drain it. Add some oil and store it. Use when needed. I have never tried making the sauce ahead and storing it, so I can’t talk about it much.

    This mac and cheese can be your main dish for holiday parties, and you can serve it along with a soup or with some veggie sides like potatoes, asparagus, or brussels sprouts. 

    overhead shot of baked mac and cheese with red silicone spoon inside the white casserole dish

    You can refrigerate the leftovers and microwave before serving. 

    How to make baked mac and cheese

    Prep-work:

    • Preheat oven to 350 degrees F. Grease the baking dish with oil and butter and set aside. I used my Corningware 2.5 qt oval baking dish. Grate the required amount of cheese and set it aside. Mix all the three-cheese varieties required for the sauce and keep it ready. 
    grated cheese

    Cook the pasta.

    • Add 8 cups of water to a saucepan and add the salt and olive oil. Bring it to a rolling boil.
    • Add pasta to the boiling water and cook for 6 minutes, 1 minute less than the time mentioned in the pasta package instructions for aldente pasta. 
    • Reserve ¼ cup of pasta water and drain the remaining water.
    cooking the pasta

    Prepare the sauce.

    • Add the 1 tbsp of butter and 1 tbsp olive oil to a heavy-bottomed pan. I used my Dutch-oven. Let the butter melt, and when it is hot, add the all-purpose flour and mix.
    preparing the roux
    • Cook for 45 seconds to a minute, and when it forms like cookie dough as shown in the picture, add 1 cup of cold milk. 
    the roux
    • Using a wire whisk, mix until the sauce is nice and smooth. Then add the heavy cream and keep mixing until the sauce thickens. 
    adding the milk and preparing a smooth sauce
    • Now add half the measure of the mixed cheese and whisk until smooth. 
    adding half the cheese measure
    • Now add the remaining cheese, freshly ground pepper, nutmeg powder and continue whisking until the sauce is creamy and smooth.
    adding remaining cheese and spices
    • The sauce should be thick and creamy like below. Set aside ½ cup of sauce from this measure.
    thick and creamy sauce
    • Now add the cooked pasta, reserved pasta water, and mix thoroughly.
    adding pasta and reserved water
    • Cook for two minutes and turn off the heat. 
    cooked pasta

    Bake the mac and cheese.

    • Add the reserved ½ cup of the cheese sauce to the baking dish and form a bed. 
    adding the sauce to the casserole dish
    • Now spread the prepared mac and cheese into the baking dish and spread it evenly.
    add the pasta to the casserole dish
    • Sprinkle the bread crumbs evenly on top, and then add the grated cheddar and parmesan cheese.
    topping with panko bread crumbs and cheese
    • Bake this mac and cheese for 15 minutes at 350 deg F and after 15 minutes, turn off the oven. Let the mac and cheese sit in the oven for 5 minutes and then remove it from the oven. Serve it right away!
    mac and cheese after baking to golden bread crumbs

    Skip the baking: If you want to skip the baking part, then cook the pasta as mentioned in the package. And add the panko directly and cook for a couple of minutes and serve it. 

    Tips for the best mac and cheese

    • Do not overcook the pasta. Always cook a minute or two less than the time mentioned on the package instructions. As we are baking the pasta again with the sauce, overcooked pasta might become mushy. 
    • Use cold milk and cream for this recipe as it helps to break down the roux. Whisk, whisk, and whisk while adding the milk. First, add the milk, ensure there aren’t any lumps, and then add the heavy cream.
    • Add cheese in batches. Let the first batch melt, and then add the remaining. Again keep mixing, and that’s the key. 
    • This cheese measure works well for us. It’s cheesy but not too cheesy and heavy. But you can always increase or decrease the cheese measure and the butter according to your preference.
    • Adjust the seasonings as per your preference. Add additional seasonings or dried herbs of your choice. 
    • If you can’t source Gruyere cheese, use any other swiss cheese or any available cheese. The taste might differ, but you can mix and match and find the right combination that you like. 
    • I highly recommend mild cheddar, parmesan, and Gruyere for this classic mac and cheese, but you can choose as per the availability.
    • You don’t need to bake for a longer time. I usually bake for 15 minutes at a max of 20 minutes and remove it from the oven as soon the cheese is bubbly, and the cheese is light brown. 

    More easy pasta recipes.

    • Instant Pot Mixed Vegetable Pasta Soup
    • Instant Pot Curried Sweet Potato Sauce Pasta
    • Simple Macaroni Salad | Pasta Salad with Veggies
    • Instant Pot Spinach Pesto Pasta | Vegan Pesto Pasta

    P.S.:  If you try this baked mac and cheese, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it A.S.A.P. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates! You can also sign-up for my newsletter for weekly updates.

    📖 Recipe

    square image of baked mac and cheese in a casserole
    Pin Recipe Print Recipe
    5 from 5 votes

    Baked Mac and Cheese

    The best vegetarian homemade baked mac and cheese recipe! Rich and creamy and cheesy baked mac and cheese made with three kinds of cheese topped with panko breadcrumbs.
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Entree
    Cuisine: American
    Servings: 6
    Calories: 444kcal
    Author: Srividhya G

    Equipment

    • saucepan or Dutch oven
    • cheese grater
    • conventional oven

    Ingredients

    Measurement Details: 1 cup=240ml; 1tsp=5ml;1tbsp=15ml;

      For the pasta

      • ½ lb elbow pasta
      • 8 cups of water
      • 2 tsp salt
      • 2 tsp olive oil

      For the sauce

      • 1 tbsp butter
      • 1 tbsp olive oil plus 1 tsp to grease the baking dish
      • ¼ cup all-purpose flour
      • 1 cup milk
      • ½ cup heavy cream
      • ¼ cup reserved water
      • ⅓ cup parmesan cheese
      • ½ cup gruyere cheese
      • ⅓ cup mild cheddar
      • ½ tsp ground pepper or to taste
      • ½ tsp nutmeg powder or to taste

      For the topping

      • 2 tbsp parmesan
      • 2 tbsp mild cheddar
      • 3 to 4 tbsp panko bread crumbs

      Instructions

      Prep-work:

      • Preheat oven to 350 degrees F. Grease the baking dish with oil and butter and set aside. I used my Corningware 2.5 qt oval baking dish. Grate the required amount of cheese and set it aside. Mix all the three-cheese varieties required for the sauce and keep it ready.
        grated cheese

      Cook the pasta.

      • Add 8 cups of water to a saucepan and add the salt and olive oil. Bring it to a rolling boil. Add pasta to the boiling water and cook for 6 minutes, 1 minute less than the time mentioned in the pasta package instructions for aldente pasta. Reserve ¼ cup of pasta water and drain the remaining water.
        cooking the pasta

      Prepare the sauce.

      • Add the 1 tbsp of butter and 1 tbsp olive oil to a heavy-bottomed pan. I used my Dutch-oven. Let the butter melt, and when it is hot, add the all-purpose flour and mix.
        preparing the roux
      • Cook for 45 seconds to a minute, and when it forms like cookie dough as shown in the picture, add 1 cup of cold milk.
        the roux
      • Using a wire whisk, mix until the sauce is nice and smooth. Then add the heavy cream and keep mixing until the sauce thickens.
        adding the milk and preparing a smooth sauce
      • Now add half the measure of the mixed cheese and whisk until smooth.
        adding half the cheese measure
      • Now add the remaining cheese, freshly ground pepper, nutmeg powder and continue whisking until the sauce is creamy and smooth.
        adding remaining cheese and spices
      • The sauce should be thick and creamy and like below. Set aside ½ cup of sauce from this measure.
        thick and creamy sauce
      • Now add the cooked pasta, reserved pasta water, and mix thoroughly.
        adding pasta and reserved water
      • Cook for two minutes and turn off the heat.
        cooked pasta

      Bake the mac and cheese.

      • Add the reserved ½ cup of the cheese sauce to the baking dish and form a bed.
        adding the sauce to the casserole dish
      • Now spread the prepared mac and cheese into the baking dish and spread it evenly.
        add the pasta to the casserole dish
      • Sprinkle the bread crumbs evenly on top, and then add the grated cheddar and parmesan cheese.
        topping with panko bread crumbs and cheese
      • Bake this mac and cheese for 15 minutes at 350 deg F and after 15 minutes, turn off the oven. Let the mac and cheese sit in the oven for 5 minutes and then remove it from the oven. Serve it right away!
        Mac and cheese after baking to golden bread crumbs

      Notes

      • Do not overcook the pasta. Always cook a minute or two less than the time mentioned on the package instructions. As we are baking the pasta again with the sauce, overcooked pasta might become mushy. 
      • Use cold milk and cream for this recipe as it helps to break down the roux. Whisk, whisk, and whisk while adding the milk. First, add the milk, ensure there aren’t any lumps, and then add the heavy cream.
      • Add cheese in batches. Let the first batch melt, and then add the remaining. Again keep mixing, and that’s the key. 
      • This cheese measure works well for us. It’s cheesy but not too cheesy and heavy. But you can always increase or decrease the cheese measure and the butter according to your preference.
      • Adjust the seasonings as per your preference. Add additional seasonings or dried herbs of your choice. 
      • If you can’t source Gruyere cheese, use any other swiss cheese or any available cheese. The taste might differ, but you can mix and match and find the right combination that you like. 
      • I highly recommend mild cheddar, parmesan, and Gruyere for this classic mac and cheese, but you can choose as per the availability.
      • I don’t bake for a longer time. I usually bake for 15 minutes at a max of 20 minutes. I remove it from the oven as soon the cheese is bubbly, and the cheese is light brown. 
      • Skip the baking: If you want to skip the baking part, then cook the pasta as mentioned in the package. And add the panko directly and cook for a couple of minutes and serve it.

      Nutrition

      Calories: 444kcal | Carbohydrates: 39g | Protein: 17g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 1095mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 690IU | Calcium: 363mg | Iron: 1mg

      I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

      Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
      For Video RecipesCheck out My YouTube Channel

      Update Notes: Earlier posted on 2014, updated with new pictures, recipe card in 2020.

      369 shares
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      Filed Under: Savory Baking, USA Tagged With: baked, Blogging Marathon, Italian, Kid's, mac n cheese, rolls

      Reader Interactions

      Comments

      1. sizzlingtastebuds says

        October 16, 2014 at 5:49 pm

        totally a kids’ delight….

        Reply
        • srividhya says

          October 16, 2014 at 10:08 pm

          true

          Reply
      2. Harini says

        October 15, 2014 at 4:24 pm

        My kids love this!

        Reply
        • srividhya says

          October 15, 2014 at 6:17 pm

          Yup kids favorite :-)

          Reply
      3. Denny says

        October 15, 2014 at 1:01 pm

        My kid would just eat this off the screen. He loves mac and cheese..

        Reply
        • srividhya says

          October 15, 2014 at 6:17 pm

          :-) :-)

          Reply
      4. Srivalli says

        October 15, 2014 at 2:06 am

        Absolutely inviting..thanks for sending it across..

        Reply
        • srividhya says

          October 15, 2014 at 6:18 pm

          Thanks :-)

          Reply
      5. PJ says

        October 14, 2014 at 12:47 am

        Cheese and pasta!A kids delight indeed!

        Reply
        • srividhya says

          October 14, 2014 at 5:53 am

          Thanks

          Reply
      6. snehadatar says

        October 12, 2014 at 10:25 am

        Yummy and delicious and cheesy.

        Reply
        • srividhya says

          October 12, 2014 at 10:01 pm

          True.. thanks sneha

          Reply
      7. Chef Mireille says

        October 11, 2014 at 6:29 pm

        one of my all time fave dishes

        Reply
        • srividhya says

          October 11, 2014 at 6:43 pm

          yeah ours too

          Reply
      8. Priya says

        October 11, 2014 at 11:51 am

        My mouth is watering here, mac n cheese is our family favourite..

        Reply
        • srividhya says

          October 11, 2014 at 6:43 pm

          Great.. yum

          Reply
      9. Malar says

        October 11, 2014 at 9:07 am

        Yay yummy :)

        Reply
        • srividhya says

          October 11, 2014 at 6:43 pm

          :-) :-)

          Reply
      10. Varada says

        October 11, 2014 at 8:33 am

        Your menu is looking good so far. Baked Mac and cheese is a fav at our house.

        Reply
        • srividhya says

          October 11, 2014 at 6:43 pm

          Thanks Varada

          Reply
      11. Suma Gandlur says

        October 11, 2014 at 8:11 am

        This would be a feast for cheesy pasta lovers.

        Reply
        • srividhya says

          October 11, 2014 at 6:42 pm

          True

          Reply

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