If you’re craving culinary comfort, let me introduce you to the ultimate Baked Mac and Cheese. Golden, bubbling, and blissfully creamy with a crown of cheddar, this irresistible classic is pure joy in every spoonful—easy enough for weeknights but decadent enough for celebrations!
Why You’ll Love This Recipe
- Ultra Creamy Sauce: Silky-smooth cheddar and a velvety white sauce hug every noodle for the dreamiest bite.
- Crowd-Pleasing Flavor: The bold tang of fresh cheddar delivers rich, nostalgic comfort—everyone will be coming back for seconds.
- Simple Pantry Staples: No fancy tools or hard-to-find ingredients—just the good stuff you already have at home.
- Perfect Baked Finish: That irresistible golden cheese layer brings both crisp edges and gooey center—absolute baked mac and cheese magic.
Ingredients You’ll Need
The beauty of this baked mac and cheese is all in the basics: every ingredient has a delicious job, building layers of flavor, texture, and pure comfort. Here’s the lineup that makes magic in your casserole dish!
- Elbow macaroni: The classic shape—holds onto the luscious cheese sauce in all its nooks and crannies.
- Butter: Adds rich depth to the sauce and helps create that plush, melt-in-your-mouth texture.
- All-purpose flour: Forms the roux, thickening the sauce for that signature creaminess—no runny cheese pools here!
- Salt & black pepper: Highlights every bit of savory, cheesy flavor without overpowering.
- Milk (any kind): The base of your béchamel—feel free to use whole, 2%, or even your favorite non-dairy alternative.
- Half and half: Brings luxurious body and that extra-creamy bite you crave.
- Shredded cheddar cheese: Go for a bold, sharp cheddar for the most melt and flavor—freshly grated if possible!
Variations
One of my favorite things about baked mac and cheese is how endlessly customizable it is. Whether you’re craving bold flavors, looking to sneak in veggies, or have dietary needs, these easy tweaks keep things delicious and exciting!
- Spicy Kick: Stir in a pinch of cayenne pepper or diced jalapeños to bring some heat to your cheesy bake.
- Veggie Add-Ins: Fold in cooked broccoli florets, roasted cauliflower, or spinach for extra color and nutrition.
- Protein Boost: Add shredded rotisserie chicken, crispy bacon, or sautéed sausage for an all-in-one meal.
- Gluten-Free Friendly: Simply swap in your favorite gluten-free elbow noodles and all-purpose flour substitute—no one will taste the difference!
How to Make Baked Mac and Cheese
Step 1: Cook the Pasta
Start by boiling your elbow macaroni until it’s just al dente. Be careful not to overcook them—those sturdy little elbows hold up best in the oven when they still have a hint of bite. Once they’re done, drain and set aside so you’re ready for assembly.
Step 2: Make the Cheese Sauce
Melt butter in a saucepan over medium heat, then whisk in flour, salt, and pepper to form a smooth roux. Let it bubble gently for a couple minutes (this erases any floury taste), then slowly whisk in the milk and half-and-half. Keep stirring until it thickens to the consistency of rich gravy, about 5–7 minutes. Remove the pot from heat and stir in one cup of shredded cheddar until heavenly and melty.
Step 3: Combine Pasta and Sauce
Toss your cooked pasta right into the cheesy pot and stir until every elbow is perfectly coated. The sauce should be creamy, clinging to every crevice for maximum flavor payoff in the finished dish.
Step 4: Layer and Top with Cheese
Pour half the mac and cheese mixture into your prepared baking dish, then sprinkle half a cup of cheddar over the top. Add the rest of the pasta, and finish with another thick, glorious layer of cheddar. That golden crown is what sets baked mac and cheese apart!
Step 5: Bake Until Bubbling
Slide your baking dish into a preheated 325°F oven for 15–20 minutes. The cheese will melt and get a little bubbly around the edges, infusing every noodle with craveable goodness. Let it cool for just a few minutes before diving in—this is the moment your kitchen smells like cheesy heaven!
Pro Tips for Making Baked Mac and Cheese
- Freshly Grate Your Cheese: Block cheddar melts silkier and is flavor-packed compared to pre-shredded bags. It’s worth the extra minute!
- Don’t Overbake: Bake just until the top is melted and bubbly—this keeps your sauce creamy, not dry.
- Room Temperature Cheese: Let your shredded cheese sit at room temp while prepping the sauce. It melts faster and more smoothly for perfect results.
- A Gentle Hand with the Sauce: Once your cheese has melted, avoid excess stirring to prevent a grainy sauce—work quickly and assemble for gooey goodness!
How to Serve Baked Mac and Cheese
Garnishes
For the prettiest presentation (and a hint of fresh flavor), try sprinkling your baked mac and cheese with finely chopped parsley, a scatter of scallions, or even a dusting of smoked paprika right before serving. The color pop makes each creamy bite extra-inviting!
Side Dishes
This dish loves a little contrast! Pair your baked mac and cheese with crisp green salads, simple roasted broccoli, or tangy coleslaw. Anything vibrant and crunchy will balance out the richness on your plate.
Creative Ways to Present
Want to wow at a potluck or family dinner? Serve baked mac and cheese in individual ramekins for personal “cheese pots,” pile it up in a skillet for rustic flair, or transform leftovers into bite-size mac and cheese balls—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Let your baked mac and cheese cool completely before transferring to an airtight container. Stow it in the refrigerator, and it’ll stay luscious and tasty for up to four days—hello, easy comfort food lunches!
Freezing
Baked mac and cheese is totally freezer-friendly! Cool completely, then wrap in foil and plastic or place in a freezer-safe dish. Freeze for up to 2 months, and thaw overnight in the fridge before reheating for weeknight wins.
Reheating
To reheat, cover with foil and pop in a 325°F oven until heated through—this method keeps your cheese extra creamy. For quick lunches, the microwave works great; just add a splash of milk to revive that signature silkiness.
FAQs
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What’s the secret to a smooth, non-grainy cheese sauce?
The trick lies in low, gentle heat, using fresh grated cheese, and adding it only after removing the sauce from the stovetop. This combo ensures your cheese melts evenly—no lumps, just silkiness!
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Can I use other cheeses besides cheddar?
Absolutely! While sharp cheddar is classic for baked mac and cheese, you can mix in Monterey Jack, Gruyère, gouda, or even pepper jack for extra creaminess and flavor variety.
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How do I keep baked mac and cheese from drying out?
Use plenty of sauce-to-pasta ratio, avoid overbaking, and cover with foil if you notice the top browning too fast. This guarantees each serving is creamy from edge to center!
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Can I make this recipe ahead for parties or potlucks?
Definitely! Assemble it fully (without baking), cover, and refrigerate for up to a day ahead. When ready, bake as instructed, adding a few extra minutes if it’s coming cold from the fridge.
Final Thoughts
There’s something truly special about sliding a bubbling dish of baked mac and cheese onto the table—watching everyone’s faces light up with anticipation. I hope this recipe brings you the same joy and fullness it gives my family. Give it a try, and don’t forget to savor every cheesy, golden bite!
Print
Baked Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Creamy and comforting, this classic Mac and Cheese recipe is the ultimate crowd-pleaser. Made with tender elbow macaroni and a rich cheddar cheese sauce, it’s baked to perfection for a gooey, cheesy finish.
Ingredients
Mac and Cheese:
- 1/2 lb uncooked elbow macaroni
- 3 tablespoons butter
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk, any kind
- 3/4 cup half and half
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 325 degrees F and lightly grease an 8′ square (or similar size) baking dish.
- Cook the macaroni: Cook the macaroni to al dente, according to package instructions. Drain and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes. Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half of the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
- Bake: Bake for 15-20 minutes or until cheese is melted on top.
Notes
- *½ pound uncooked macaroni = about 1 ½ cups
- Tips for getting a smooth cheese sauce:
- – High quality aged cheddar cheese will give you a stronger taste and smoother texture.
- – Use fresh grated cheese for optimal melting.
- – Bring the cheese to room temperature before adding to the sauce.
- – Use low heat and avoid over-stirring once the cheese has melted.
- Gluten-free Adaptations: use gluten-free elbow noodles, and all-purpose flour.
Nutrition
- Serving Size: 1 serving
- Calories: 559kcal
- Sugar: 5g
- Sodium: 693mg
- Fat: 33g
- Saturated Fat: 20g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 98mg
