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Home / Holidays and Events / Thanksgiving Recipes / Classic sides

Creamy Baked Mac and Cheese

4.87
/5
35 minutes minutes
7,058 Comments
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By: The Chunky Chefpublished: 09/30/2019

This post may contain affiliate links. Please read my disclosure policy.

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!
Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness!  Perfect for a comforting dinner or as a holiday side dish!

Looking for other comfort food dishes?  Check out my Homemade Sloppy Joes, Creamy Broccoli Cheddar Soup, Crockpot Meatloaf, and Homestyle No-Boil Mashed Potatoes!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect! #macandcheese #comfortfood #macaroni #cheese #sidedish #comfortfood #holidayfood

BAKED MAC AND CHEESE

Baked mac and cheese.  It’s nearly the universal comfort food, and there are SO many variations!  In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).

Cheese sauce pouring over pasta to make homemade Mac and cheese

HOW TO MAKE MAC AND CHEESE

If you’ve never made homemade mac and cheese before, it can seem a bit daunting.  But don’t worry, we’ll break it down and take it step by step!

  • Boil the pasta, drain.
  • Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
  • Cook the sauce until it’s nice and thick.
  • Add in shredded cheeses, stir well.
  • Combine cheese sauce with cooked pasta.
  • Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
  • Top with the rest of the mac and cheese, top with more shredded cheese.
  • Bake and prepare to thoroughly enjoy!

Baked mac and cheese in baking dish

COOKING TIPS FOR BAKED MAC AND CHEESE

  • Boiling the pasta – cook the pasta less than you normally would.  I like to boil my elbow pasta for between 4 and 5 minutes.  The pasta will continue to cook in the oven, and you don’t want it to get mushy.
  • Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones.  I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
  • The cheeses – use your favorites!  Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here.  Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.  There are plenty of reader comments down below the recipe that talk about the cheeses they used!
  • Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags.  But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.

Bowl of creamy baked mac and cheese

VARIATIONS OF MAC AND CHEESE

  • Bacon – if you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese as well!
  • Stovetop – if you’d prefer not to bake this mac and cheese, you don’t have to! Make sure you boil your pasta until al dente (check the packaging for correct times), and you’ll only need about 3 – 3 1/2 cups of cheese total.  No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.
  • Different Toppings – I’m a huge fan of the cheese layer on top, since it gets nice and crispy, but we also love tossing 1 cup of panko with 2 Tbsp of melted butter and using that as a topping.  1 cup of crushed Ritz crackers with 2 Tbsp of butter work amazingly well too!
  • Different Baking Times – the recipe calls for a lower baking temperature and time, but most of the time I find myself adjusting that based on my family’s tastes.  I like to bake this mac and cheese at 350 F degrees for 30 minutes, then broil for 2-3 minutes to get that glorious cheesy “crust”.

MAKING MAC AND CHEESE AHEAD OF TIME

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

As a caveat, this recipe, as with most mac and cheese recipes, loses some of it’s creaminess when made ahead.  This dish has been tested when made right away, which yields the best results.  

I would increase the amount of sauce slightly if you need to make this recipe ahead of time.

Forkful of cheesy mac and cheese

STORING MAC AND CHEESE

Any leftovers need to be refrigerated and covered tightly.  Mac and cheese can be stored this way for 3-4 days.

To reheat, stir in a little bit of milk or cream and microwave partially covered with plastic wrap.  Stir often as it reheats.

SPECIAL EQUIPMENT USED IN THIS RECIPE

  • Box Grater – remember, the best mac starts with freshly shredded cheese!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!

AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!

Post has been updated in September 2019 with new photos and additional information.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect! #macandcheese #comfortfood #macaroni #cheese #sidedish #comfortfood #holidayfood

Creamy Homemade Baked Mac and Cheese

4.87 from 3494 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Calories: 665
Servings: 8 - 10 servings
(hover over # to adjust)
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This baked mac and cheese is a family favorite recipe, loved by children and adults.

Ingredients

  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 1 1/2 cups whole milk
  • 2 1/2 cups half and half **see chef tips #1 below**
  • 4 cups shredded medium cheddar cheese divided (measured after shredding)
  • 2 cups shredded Gruyere cheese divided (measured after shredding)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika smoked paprika is our favorite!

Instructions

  • Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside.
  • Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  • While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  • Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth.  Slowly pour in the remaining half and half plus the whole milk, while whisking constantly, until combined and smooth.
  • Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup.
  • Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  • In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
  • Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.  

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

  1. Half and half is a common dairy product in the US - https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
  2. Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add.
  3. To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred. 
  4. To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.

Mac and Cheese can be made ahead:

  • Make as directed (but do not bake), transfer to baking dish and cool completely.  Cover tightly with foil and refrigerate 1-2 days ahead.  
  • Before baking, let dish sit on counter for 30 minutes.
  • Bake at recipe temperature for 25-35 minutes, until hot and bubbly.  

 

FIVE CHEESE VARIATION:

Replace cheese amounts with the following:
  • 2 cups cheddar cheese, shredded
  • 1 cup Colby cheese, shredded
  • 1 cup Muenster cheese, shredded
  • 1 1/2 cups Gruyere cheese, shredded
  • 1/2 cup mozzarella cheese, shredded

 

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

  • Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes.  Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Rich and creamy homemade baked mac and cheese, filled with multiple layers of shredded cheeses, smothered in a smooth cheese sauce, and baked until bubbly and perfect!

Family Favorite Baked Mac and Cheese | Rich and creamy baked mac and cheese, filled with multiple layers of shredded cheeses and smothered in a smooth cheese sauce for the ultimate macaroni and cheese! | http://thechunkychef.com

 

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.87 from 3494 votes (266 ratings without comment)

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Recipe Rating




  1. Dawn Gillis says

    Posted on 10/17 at 12:47 pm

    I’ve been doing this recipe each year around the fall and winter, it is a classic household favorite now! Highly recommend this, I added bacon bits to each layer

    Reply
  2. Sandy says

    Posted on 10/17 at 7:24 am

    Hello going to make this today. Do I use yellow or white cheddar cheese

    Reply
    • The Chunky Chef says

      Posted on 10/17 at 12:08 pm

      You can use either, but white cheddar will have a different flavor than the regular cheddar listed here.

      Reply
  3. Veronica says

    Posted on 10/16 at 2:27 pm

    I have used this recipe exactly a few times and it never fails! I used almond milk today because that’s all I had and it was still perfect. The ratios are on point. This is the only mac and cheese recipe I will ever use!!

    Reply
  4. Ashley says

    Posted on 10/16 at 1:17 pm

    This recipe was a hit at the dinner table at Thanksgiving at my Mother’s house! Even my sister (who never eats mac and cheese) tried it and loved it then added more to her plate! I will definitely be using this recipe again in the future at other family gatherings!

    Reply
  5. Chad says

    Posted on 10/16 at 10:21 am

    I’ve never ever liked any homemade Mac n cheese until last night!One thing I realize as I get older is not all foods are gonna taste the same,it’s all about the recipe.I made this for date night last night and it turned out absolutely amazing!Im so glad you have shared your tasty recipe and that I was lucky enough to find it as well as try it.Followed everything to a T and it came out perfect,thank you!

    Reply
  6. Trina says

    Posted on 10/16 at 12:16 am

    Hello Chunky Chef! Do you use mild, sharp or extra sharp cheddar?
    Thank you!

    Reply
    • The Chunky Chef says

      Posted on 10/17 at 8:51 pm

      Hi Trina 🙂 I use medium, but you can use either mild or sharp if that’s what you have.

      Reply
  7. Sine says

    Posted on 10/15 at 1:49 am

    ▢ 2 1/2 cups half and half what does this mean ?? Thank you

    Reply
    • The Chunky Chef says

      Posted on 10/17 at 8:57 pm

      Half and half is a common dairy product in the US 🙂 https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959

      Reply
  8. David Ambrose says

    Posted on 10/14 at 11:23 pm

    What a good result, I haven’t nade to many nac and cheese dishes but I’ve always felt.mune just wasn’t creamy enough. This recipe turned out just right!

    Reply
  9. Debbie says

    Posted on 10/14 at 11:49 am

    Best Mac and Cheese I have ever made! Recipe is easy and versatile.

    Reply
  10. christian alexander says

    Posted on 10/14 at 8:53 am

    I never write comments but I broke rank for this one. Been cooking since aged 13. Ten years in restaurants and hobbyist ever since (now aged 51). Best f***ing recipe on the Internet, hands down. Making it again this morning (probably 20th time now). Only edit is, top with mozzarella, then bread crumbs and parm, then more mozzarella. “Booyah,” as Chuck Norris would say. Never trust a skinny chef!

    Reply
  11. Tracy says

    Posted on 10/13 at 8:35 pm

    So delicious, creamy and wonderful! I love that you can make it ahead of time!

    Reply
  12. Cindy says

    Posted on 10/13 at 11:05 am

    Thank you for a great recipe Amanda. My husbands comment was, what ever you do don’t lose this recipe. lol. I especially liked the broiled top. So simple to make too. Decided to make it 30 minutes before I planned on having dinner ready and did it without a hitch.

    Reply
  13. sara smith says

    Posted on 10/13 at 9:28 am

    Hi. Can leftovers been frozen on the date of making this recipe

    Reagards

    Sara

    Reply
    • The Chunky Chef says

      Posted on 10/13 at 8:37 pm

      I’ve not frozen this recipe myself, but I know many other readers have done so successfully.

      Reply
  14. Rachel says

    Posted on 10/13 at 1:10 am

    Cooked as directed and was perfect! Creamy but not too rich!

    Reply
  15. Doris says

    Posted on 10/12 at 12:57 pm

    It doesn’t say when to use the whole milk

    Reply
    • The Chunky Chef says

      Posted on 10/12 at 1:47 pm

      Step 4 says to whisk the milk and half and half into the roux 🙂

      Reply
  16. Merlene says

    Posted on 10/12 at 11:56 am

    I would like to maker this for work can I put it together the night before then bake it in the morning. I notice that it taste better the day after

    Reply
  17. Amy says

    Posted on 10/11 at 10:53 pm

    Perfect flavor and creaminess. Did not dissappoint!

    Reply
  18. Laura says

    Posted on 10/11 at 11:48 am

    Hey there, for 6 portions, this recipe says 3 cups White Cheddar, and 1.5 cups Gruyere, for a total of 4.5 cups grated cheese. However, later on in the instructions, it says divide into three piles…consisting of 3 cups (in pile number one) for the sauce, 1.5 cups for the inner layer (in pile number 2) and 1.5 cups for the topping (in pile number 3) That’s 3 cups plus 1.5 cups, plus 1.5 cups, which equals 6 cups….somethings off here…

    ”shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping”

    Reply
    • The Chunky Chef says

      Posted on 10/11 at 2:49 pm

      Hi Laura, unfortunately the instructions aren’t subject to the sliding scale when you change the serving amount. You’ll just divide the 4.5 cups into thirds (roughly) 🙂

      Reply
  19. Natalie says

    Posted on 10/11 at 12:38 am

    Just a question does it matter if you use the yellow cheddar vs white ? Do they have different consistency ?

    Reply
    • The Chunky Chef says

      Posted on 10/11 at 9:23 am

      The consistency likely wouldn’t change, but the flavor sure would.

      Reply
  20. Sarah says

    Posted on 10/10 at 11:50 pm

    I have been making mac & cheese for decades and my old recipe is very much like this one. But, I have replaced it with The Ultimate Creamy Baked Mac and Cheese because this one takes M&C up a few notches. It is absolutely delicious! My family agrees, this recipe beats all of them. I coarsely crush Ritz crackers and sprinkle on top before baking for some added texture and crunch.

    Reply
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