You know that mac and cheese that hijacks your willpower and makes you forget about salad? This is that—only smarter.

We’re swapping elbows for penne, building a silky cheese sauce that clings to every ridge, and finishing with a golden, shatter-crisp crust. It’s indulgent, practical, and honestly… dangerous.

Make it for a family night, a potluck flex, or that week you need a guaranteed win. Warning: leftovers mysteriously vanish.

Why You’ll Love This Recipe

Perfect texture contrast: Creamy interior, crunchy top, and penne that holds sauce like a champ.
Ridiculously cheesy: A blend of sharp cheddar, Gruyère, and Parmesan for depth—not just dairy sludge.
Meal-prep friendly: Assemble ahead, bake later.
Your future self says thanks.
Customizable: Add bacon, broccoli, buffalo chicken—whatever your soul is craving.
Crowd-pleaser: Kids adore it, adults ask for seconds, and no one leaves hungry.

Baked Penne Mac and Cheese: Crispy, Creamy, Unforgettable

Recipe by Lori AndersonCourse: Dinner, Pasta

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

Pasta: 1 pound penne (rigate preferred for better sauce grip)
Butter: 6 tablespoons, divided (for roux and topping)
Flour: 1/3 cup all-purpose (to thicken the sauce)
Milk: 3 cups whole milk (warmer is better for clump-free sauce)
Heavy cream: 1 cup (for extra richness and smoothness)
Cheddar: 2 cups sharp, freshly grated
Gruyère or Swiss: 1 cup, grated (nutty depth)
Parmesan: 1/2 cup, finely grated (salty umami booster)
Mustard: 1 teaspoon Dijon (quietly makes cheese taste cheesier)
Garlic powder: 1 teaspoon (optional but effective)
Smoked paprika: 1/2 teaspoon (sub regular paprika if needed)
Salt & pepper: To taste (start with 1 teaspoon salt, 1/2 teaspoon pepper)
Bread crumbs: 1 cup panko (for max crunch)
Olive oil: 1 tablespoon (helps crisp topping)
Optional add-ins: 6 slices cooked bacon (crumbled), 1 cup steamed broccoli, 1/2 cup caramelized onions, or 1 cup shredded rotisserie chicken

Directions

Boil the penne: Bring a large pot of salted water to a boil. Cook penne until just shy of al dente (1–2 minutes less than box). Drain and set aside. Don’t overcook—soggy pasta equals sad casserole.
Preheat and prep: Heat oven to 375°F (190°C). Grease a 9×13–inch baking dish.
Start the roux: In a large pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook 1–2 minutes until it smells nutty, not raw. No brown bits, please.
Build the sauce: Slowly whisk in milk and cream. Keep whisking until smooth. Simmer 4–6 minutes, stirring, until thick enough to coat a spoon.
Season the base: Stir in Dijon, garlic powder, smoked paprika, salt, and pepper. Taste. It should already be delicious before cheese goes in. Adjust seasoning now—cheese adds salt but not magic.
Melt in the cheese: Reduce heat to low. Stir in cheddar and Gruyère in handfuls until melted and velvety. Fold in half the Parmesan.
Combine with pasta: Add drained penne and any optional add-ins. Stir gently to coat every tube. Transfer to the baking dish.
Make the topping: Melt remaining 2 tablespoons butter. Mix panko, melted butter, olive oil, and remaining Parmesan. Sprinkle evenly over the pasta.
Bake: Bake 20–25 minutes until bubbling at the edges. For extra crunch, broil 1–2 minutes at the end, watching like a hawk.
Rest and serve: Let it sit 5–10 minutes to set. Scoop, garnish with chopped parsley if you want to look fancy, and serve.

How to Store It Right

Fridge: Cool completely, then store in airtight containers up to 4 days.
Freezer: Wrap tightly and freeze up to 2 months.
For best results, freeze unbaked; bake from thawed for max texture.
Reheat: Add a splash of milk, cover with foil, and warm at 325°F until hot. Single portions reheat well in a skillet over medium-low with a touch of water or milk.
Avoid drying out: Cover while reheating and don’t overcook.
Dry mac is a tragedy, IMO.

Benefits of This Recipe

Family-proof: Hits the picky eater sweet spot while satisfying the foodies.
Budget-friendly luxury: Everyday ingredients, restaurant-level payoff.
Prep-then-bake convenience: Assemble in the morning, bake before dinner—zero chaos.
Scalable: Doubles for parties, halves for date night. Math that tastes good.

Nutrition Stats

Per serving (estimate, 1/8 of recipe): ~520 calories; ~25g fat; ~50g carbs; ~23g protein; ~2g fiber; ~900mg sodium.

These numbers vary based on cheese choices, add-ins, and how generous you are with that topping (we see you).

Don’t Make These Errors

Overcooking the pasta: It keeps cooking in the oven. Aim for firm bite pre-bake.
Using pre-shredded cheese: Anti-caking agents = grainy sauce.
Shred your own. Yes, it’s worth it.
Skipping the seasoning: Bland white sauce stays bland.
Season before adding cheese.
Thin sauce syndrome: Simmer until it coats a spoon before adding cheese; otherwise it won’t cling.
Uneven topping: Patchy crumbs burn. Spread in an even layer and don’t broil unattended—FYI, broilers are savages.

Variations You Can Try

Buffalo Chicken: Fold in shredded chicken and 1/4 cup buffalo sauce; drizzle ranch on top after baking.
Green Veg Boost: Add steamed broccoli florets, peas, or spinach for color and bite.
Bacon-Jalapeño: Crumbled bacon + sliced pickled jalapeños + a dusting of chili flakes.
Mushroom Truffle: Sautéed cremini mushrooms and a few drops of truffle oil post-bake.
Four-Cheese: Swap Gruyère for fontina and add dollops of ricotta before baking.
Gluten-Free: Use GF penne and a 1:1 GF flour blend; top with crushed GF crackers.

FAQ

Can I make this ahead?

Yes.

Assemble up to the topping, cover, and refrigerate up to 24 hours. Add 5–10 minutes to the bake time.

For max crunch, add the panko right before baking.

What cheeses work best if I don’t have Gruyère?

Fontina, Monterey Jack, or a good Swiss are great swaps. Avoid super aged, dry cheeses as the primary melt—they can break the sauce.

Balance sharp cheddar with something melty.

How do I prevent a grainy sauce?

Warm your milk, cook the roux briefly (but don’t brown), and add cheese off the heat. Stir gently until just melted.

Boiling after the cheese goes in is a one-way ticket to grain town.

Can I skip the cream?

Use all milk and add an extra tablespoon of butter. The sauce will be slightly lighter but still creamy if reduced properly.

Is penne really better than elbows?

Penne rigate has ridges and a wider tube, which grabs sauce inside and out.

Translation: more cheese per bite. Elbows are fine, but penne is the cheat code.

Final Thoughts

Baked Penne Mac and Cheese is that reliable, overachieving comfort dish—simple to make, hard to forget.

It nails the trifecta: molten interior, structured bite, and a topping that crackles. Keep it classic or stack it with add-ins; either way, it’s your new “everyone’s coming over” move.

Make it once, memorize the flow, and you’ll have a crowd-pleaser on speed dial. Your only problem now?

Fighting for the crispy corners.

Baked Penne Mac and Cheese: Crispy, Creamy, Unforgettable

Why You’ll Love This Recipe