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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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.
Kara says
Not really a fan of this recipe. I don’t know what it is? I know I didn’t like the paprika in it at all but there’s something else I don’t like about it. Regardless, it’s just my opinion and it’s subjective. Me not liking it doesn’t mean someone else won’t absolutely love it. There’s nothing wrong with the recipe at all, it just wasn’t preferred by me.
bailey storm says
I made this for diner one night and this is the best way to make the mac and cheese
Kimber says
Hi Amanda, this was the absolute best mac and cheese ever and such a huge hit at Thanksgiving, They have already designated me to make it every year from here forward 🙂 I ended up baking it in the crock pot ceramic dish at home so I could transport and put it on warm in the crock pot when we arrived. It was so very delicious!!
Norma says
Please list the details of how you made it in your crock pot? time/temp ? Thanks
Terri says
I make the Mac and cheese every year for Thanksgiving to rave reviews. I decided to switch it up and try this recipe. Everyone said it was the best I ever made. I received even higher praise than years past. This was so easy and so delicious. I used sharp cheddar, Gouda, smoked provolone and havarti.
Ruby MacLeod says
Honestly the best mac and cheese recipe I’ve come across. Not grainy at all. Tastes fantastic and reheats awesome too. I like to add chives and garlic powder to mine.
Sandra says
Absolutely a big hit with my 11 & 14 year old grandsons. Super delicious.
Brittany :) says
I have made this recipe for Friendsgiving the last two years and I always get a request to make it again! 10/10 one of my absolute favorite recipes
April Thompson says
Does the tablespoon of salt go in the water for the noodles or cheese sauce? That’s a lot of salt.
The Chunky Chef says
It’s for the sauce, but keep in mind it’s coarse kosher salt (which is lower in sodium than other types of salt), and can be adjusted per your tastes. I would start with 1/2 Tbsp and give the sauce a taste. Add more if you’d like 🙂
Theresa says
Mac-N-Cheese is one of my families favorite comfort food. This is a wonderful cheesy dish that we will make again and again. Thank you so much for sharing.
Dina says
It’s delicious, but next time I will omit the flour because it thickens very quickly and makes it lumpy, not smooth and creamy.
Jamie Patton says
Very easy to follow. I made it tonight without baking it. So I can throw it in the oven tomorrow for our friends giving. We used mild cheddar, Colby and Colby jack cheese. I doubled the recipe and compensated some milk for consistency. The boys ate what I had left in the pot after packing my dish and layering cheeses lol. They loved it, so I’m excited to see how it turns out tomorrow. My first time ever making baked Mac n cheese.
Joey says
Fantastic recipe. I change up the seasoning but otherwise I keep it as is!
Debbie says
OMG this is the BEST, most decadent Mac and cheese recipe! I’ve tried dozens of recipes over the years and this is the winner! My whole family agrees. It was the favorite Thanksgiving side and it keeps/tastes great as leftovers! Thank you so much for sharing! My search for perfect Mac and cheese is over.
Beth says
Helped my son make this on Thanksgiving. It was delicious and he was so proud of himself!
Andria Young says
This Mac and cheese recipe is EVERYTHING! It turned out perfectly.
Nikki says
This recipe was spot on! Everyone loved it.
Heather Keung says
Fabulous! Put it under a low broiler for about 5 minutes. Perfect top and creamy Mac and cheese under.
Love this recipe!!
Daniel says
As a British person who brought this dish to an American Thanksgiving, I can say that this is the recipe to follow! People were stealing the leftovers!
Abbi says
I use medium cheddar, Gouda and Gruyere cheese and it turns out amazing every time!
Jenny says
Ended up being the dish of the day for our thanksgiving!
Tami says
Did you follow the recipe exactly? We are making it now and I think I made a mistake by adding smoked Gouda to the cheeses (sharp cheddar and Gruyère). It’s a bit overpowering. But it’s still baking, so we’ll see.