Baked Macaroni Double Cheese is a timeless comfort food made with tender macaroni coated in a rich, creamy cheese sauce, then baked until golden with a crisp breadcrumb topping. Featuring sharp cheddar, Parmesan, and a hint of mustard for depth, this oven-baked mac and cheese is indulgent, satisfying, and perfect for family dinners, potlucks, or cozy nights at home.
Why You’ll Love This Recipe
You’ll love this baked macaroni double cheese recipe because it delivers everything a great mac and cheese should be: creamy, cheesy, and perfectly baked with a crispy topping. The homemade roux-based cheese sauce ensures a smooth, velvety texture, while the combination of cheddar and Parmesan adds bold flavor. It’s easy to make, endlessly comforting, and guaranteed to please both kids and adults alike.
Baked Macaroni Double Cheese
Baked macaroni and cheese is one of the most beloved comfort foods around the world, and this double cheese version takes it to the next level.
This recipe focuses on balance—creamy on the inside, golden and crunchy on the top—creating the perfect contrast in every bite.
Using a classic roux-based cheese sauce ensures the macaroni is evenly coated and luxuriously smooth, without becoming greasy or grainy.
Sharp cheddar provides the main cheesy backbone, delivering that unmistakable mac and cheese flavor everyone craves.
Parmesan adds depth, a subtle nuttiness, and enhances the savory notes of the dish without overpowering it.
A small amount of prepared mustard may seem unexpected, but it enhances the cheese flavor and adds complexity without tasting “mustardy.”
Baking the macaroni allows the flavors to meld together while forming a lightly crisp top layer that seals in moisture.
The breadcrumb topping adds texture and visual appeal, making this dish feel special enough for holidays or gatherings.
This baked macaroni double cheese recipe works beautifully as a main dish or as a side alongside roasted meats or vegetables.
Whether you’re cooking for family, friends, or pure comfort, this classic baked mac and cheese never goes out of style.
Servings & Time
Servings: 4–6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: About 45 minutes
Ingredients
Macaroni & Cheese
5 cups cooked macaroni
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 tablespoon prepared mustard
2 cups milk
2 cups shredded cheddar cheese (or firm mozzarella)
1/4 cup freshly grated Parmesan cheese
Topping
1/4 cup bread crumbs or panko crumbs
1 1/2 tablespoons freshly grated Parmesan cheese
1 teaspoon fresh chopped Italian parsley
Instructions
Preheat oven to 400°F (200°C) and grease a medium baking pan (10 x 8 inches) or oven-safe skillet.
Cook macaroni in salted boiling water until very al dente, drain well, and set aside.
In a small bowl, mix breadcrumbs, Parmesan cheese, and parsley; set aside.
In a large pot over low-medium heat, melt butter.
Whisk in flour and salt until smooth, then add mustard.
Gradually whisk in milk and cook until thickened and smooth.
Add cheddar and Parmesan cheese, stirring until mostly melted.
Stir in cooked macaroni until fully coated.
Transfer mixture to prepared baking dish and sprinkle with breadcrumb topping.
Bake for about 25 minutes, until golden and bubbly.
Let rest 3–5 minutes before serving.
Tips
Ingredient Substitutions
Swap cheddar with Gruyère, Colby Jack, or a cheese blend.
Use gluten-free pasta and flour if needed.
Replace milk with half-and-half for extra richness.
Make-Ahead
Assemble the dish up to 24 hours ahead and refrigerate.
Bake just before serving, adding 5–10 extra minutes if chilled.
Serving Variations
Add cooked bacon, ham, or sautéed mushrooms.
Mix in steamed broccoli or peas for a veggie boost.
Serve as a side with roasted chicken or grilled meats.
Avoid Mistakes
Don’t overcook the pasta—it will continue cooking in the oven.
Whisk constantly when making the roux to avoid lumps.
Avoid overbaking to keep the mac and cheese creamy.
Baked Macaroni Double Cheese
Ingredients
Macaroni & Cheese
- 5 cups cooked macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1/4 teaspoon salt
- 1/4 tablespoon prepared mustard
- 2 cups milk
- 2 cups shredded cheddar cheese or firm mozzarella
- 1/4 cup freshly grated Parmesan cheese
Topping
- 1/4 cup bread crumbs or panko crumbs
- 1 1/2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon fresh chopped Italian parsley
Instructions
- Preheat oven to 400°F (200°C) and grease a medium baking pan (10 x 8 inches) or oven-safe skillet.
- Cook macaroni in salted boiling water until very al dente, drain well, and set aside.
- In a small bowl, mix breadcrumbs, Parmesan cheese, and parsley; set aside.
- In a large pot over low-medium heat, melt butter.
- Whisk in flour and salt until smooth, then add mustard.
- Gradually whisk in milk and cook until thickened and smooth.
- Add cheddar and Parmesan cheese, stirring until mostly melted.
- Stir in cooked macaroni until fully coated.
- Transfer mixture to prepared baking dish and sprinkle with breadcrumb topping.
- Bake for about 25 minutes, until golden and bubbly.
- Let rest 3–5 minutes before serving.
Notes
Ingredient Substitutions
- Swap cheddar with Gruyère, Colby Jack, or a cheese blend.
- Use gluten-free pasta and flour if needed.
- Replace milk with half-and-half for extra richness.
Make-Ahead
- Assemble the dish up to 24 hours ahead and refrigerate.
- Bake just before serving, adding 5–10 extra minutes if chilled.
Serving Variations
- Add cooked bacon, ham, or sautéed mushrooms.
- Mix in steamed broccoli or peas for a veggie boost.
- Serve as a side with roasted chicken or grilled meats.
Avoid Mistakes
- Don’t overcook the pasta—it will continue cooking in the oven.
- Whisk constantly when making the roux to avoid lumps.
- Avoid overbaking to keep the mac and cheese creamy.
