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!
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).
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!
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.
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.
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!
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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!
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.
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Chef Tips
- Half and half is a common dairy product in the US - https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
- 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.
- To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.
- 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.
R says
Does the salt get added to the cheese sauce or only the water while boiling noodles? Don’t want to over OR under salt this recipe!
The Chunky Chef says
I add the salt to the cheese sauce, as the amount of salt used for boiling the pasta will vary from person to person. Keep in mind though, I use kosher salt, which is more coarse and has less sodium, so if you’re using a different type of salt, you’ll want to use less. Give your sauce a taste and use your best judgement 🙂
Rae says
How much does this recipe yield? Making for thanksgiving this year and wondering if I should double the recipe
The Chunky Chef says
This recipe makes a 9×13″ pan full of mac and cheese, which I estimate will serve anywhere from 6-12, depending on if it’s being served as a side or main dish.
N says
I consider myself a Mac and cheese connoisseur and I love this recipe. This thanksgiving will be my 3rd year making it. The first year I made it I was super nervous it wouldn’t come out good. However, I still remember taking my first bite and I was shocked by how amazing it came out. My family loves it too. They have not stopped requesting it since then.
It’s always the first dish to be finished so now I have to double the recipe so everyone stops fighting for it. My little nephew who is extremely picky even loves it!
Look no further, use this recipe! I use medium cheddar & Gruyère. I’ve made it ahead of time before as well and it still tastes great. If you make it ahead of time I do suggest making extra sauce. No need to be super precise, just use a heaping amount of everything in the sauce and it works every time. Even the leftovers are amazing.
Carrie says
This is my go to recipe for macaroni and cheese. I don’t use anything else. The only thing I ever edit is the milk I use. I just use 4 cups of whole milk for all of it and it always turns out very well! I top mine with a buttery cracker, or Panko crust as well, but I love this recipe!
Jess says
What size baking dish did you use? I’m planning on doubling it and trying to figure out the best size. Thanks!
N says
Whenever I double it, I use two 9×13 pans and it works perfect.
Debbie says
Love this recipe. Have made it soooo many times!
Jessica says
I plan on making this for thanksgiving but will be traveling an hour away after baking. Do you think it’ll be really dry if I wait that long before serving?
The Chunky Chef says
It certainly won’t taste as good as it does when made fresh. Mac and cheese made with real cheese isn’t a very good traveling dish. If possible, I recommend assembling it, traveling, and seeing if you can pop it in the oven once you get where you’re traveling to. Or you could add the baked mac and cheese to a slow cooker and keep in on warm while you travel.
Carrie says
Wanted to say that I usually make this fresh for my first meal, but I plan to make a second meal the next day that surrounds us 🙂 and I have had to reheat it for other events as well. Maybe just add a little more cheese or milk if you know, you’re not gonna serve it until the next day, but outside of that, it’s still amazing!
Liz says
Looks divine!! I want to make this for Thanksgiving, but we are going to be traveling. If I pre-make this at home (without the baking part), will it be safe to travel in a cooler for approximately 3 hours/45 minutes please?
The Chunky Chef says
I haven’t tested it myself, so I can’t say for certain. But yes, as long as it’s kept cool it should be okay. You might need a little longer in the oven since the dish will be chilled though.
Norma says
My family loves this recipe!
Rachel H says
Hello! I have to make this for my family Thanksgiving and I haven’t been able to find Gruyère, so I purchased Swiss cheese in place. Would that be an okay substitute?
The Chunky Chef says
Hi Rachel 🙂 Yes, Swiss is a good subtitute for the “funkiness” of gruyere. You could also try a smoked gouda, or monterey jack.
Sandy says
We loved this mac and cheese! It is so delicious. Though I typically look for quick and easy recipes which do not take a lot of effort and time, I have to admit it is worth the time and multiple dishes I used to prepare it. I took this to a potluck, and several friends told me they loved it and I had a request for the recipe! I will likely be making this again for Thanksgiving!
Marianna Besosa says
I’m preparing to make this Mac and cheese for thanksgiving! I cannot find Gruyère cheese ANYWHERE. I did already get the medium cheddar. What cheese would you recommend to replace the Gruyère, that still goes well with the cheddar?
The Chunky Chef says
You could try a smoked gouda, swiss, or monterey jack cheese instead 🙂
Jim says
Can I use 2% milk instead of whole?
The Chunky Chef says
Yes 🙂
Clarissa smith says
I’m planning on making this for thanksgiving but not baking it. Will I still need to double the liquids?
The Chunky Chef says
Are you doubling the recipe? If not, there’s no need to double anything. If you’re doubling the recipe, then yes, you’ll still want to double it, otherwise the pasta will be dry.
Gabrielle says
Looks amazing!!! I plan on doubling the recipe, so do I double the cook time as well? I plan on leaving in fridge for a day or two before I bake it. Also for the last broil, would that also need to be doubled or should 2 minutes be enough?
If doubled would it be sitting out for 30 minutes or need an hour? If doubled, would it be 50-65 min baking?
The Chunky Chef says
If the pan you’re using for the larger amount is deeper, you’ll need some additional time baking time. If it’s larger but not deeper, then you may only need a little extra time. I would go for baking at 325 for about 30 minutes as a starting off point; you’re just looking for it to be hot and bubbly throughout. I would say the broiling time probably wouldn’t need to be altered, but that would be a judgement call for you, since only you know how crispy you want the top. As for how long to leave it sitting out, that’s up to you and how warm the house is etc 🙂
Clarissa says
I forgot to mention I am doubling it. So I will need 5 cups of half and half and 3 cups of milk?
The Chunky Chef says
Yep 🙂
Linsie says
Plan on making this for Thanksgiving but curious if you or anyone else has ever tried to make it Gluten Free? My mother and sister in law can’t have gluten and worried the substitutions might change it too much
Katy says
I make this gluten free all the time!! The only thing I change is just substituting the pasta and flour out for gluten free products.
Kate says
Yes, just use gf pasta and flour.
Kenney says
Thank you. I make this all the time 😉 actually making it rioiiight now … Lol
K says
Was enjoyed by the whole family! Great recipe
Mike says
Hi. We have 2% milk typically. Will that be okay to use? Should we use the same amounts for everything?
The Chunky Chef says
Yes, you can use 2% milk, in the same amount 🙂
Cindy B says
My favorite recipe by far!! I use it every family gathering!!
Katie says
I’m hoping to make this 4 days in advance, would I be able to freeze this before baking and then bake it on the day of? Any idea how that would affect cooking time/taste/texture? Thanks!!
The Chunky Chef says
I haven’t tested freezing this recipe, but my advice (based on other reader’s feedback) would be to make the mac and cheese (but don’t bake it), then let it cool completely. Cover the dish tightly with several layers of foil and freeze. Thaw completely in the refrigerator (the exact amount of time will depend on the dish you’re using, how cold your refrigerator is, etc). Let the dish sit at room temperature for about 30 minutes, then preheat the oven. Bake as directed, but you’ll need to add at least 10-15 minutes of extra cooking time since the dish will still be chilled.