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!
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!
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.
Wayne says
Very thorough directions which I appreciate very much. This is basically my recipe as well so I know it’s wonderful. I use sharp cheddar, Greyure , a little Parmesan, and for the shredded cheese in between the layers I use mozzarella. Sometimes people can’t find or have never heard of greyure so I tell them to use Swiss cheese. It works pretty well. I use white pepper, plain paprika, and a half a teaspoon of dry mustard. The dry mustard really really help it, without tasting like mustard at all. Anyway, I really appreciate your thorough And thoughtful directions. I am looking forward to reading your recipe for sloppy Joe’s!
Zach Callahan says
Made ahead of time tonight and put in the fridge to heat Thursday morning. Any suggestions on how to keep it creamy and good for that long
The Chunky Chef says
Normally I advise to make a bit of extra sauce when making this recipe ahead of time (the make ahead tips are right under the directions), but since it’s already assembled that’s not really possible. I think it’ll be just fine since it’s just a day or so.
Alexis Georgeson says
This recipe is INCREDIBLE! I’ve made it three times for Thanksgiving and it is a major hit in my family. My dad, who makes most of the food on Thanksgiving, says he thinks about it all year and he could care less about the rest of the dishes LOL. We are making him his own pan of it this year to freeze. It is just so freaking good. We have used different cheeses and it always comes out amazing. We use a mix of panko and regular breadcrumbs on top with butter and it is divine.
Nathan says
Mine ended up coming out pretty dry. Is there any way I can make the sauce a little runnier/creamier?
The Chunky Chef says
Hmm, if you used both the half and half and milk (some people misread and only use one or the other), then it sounds like maybe the sauce was thickened a bit too much, which would lead to a drier dish. You could always add a bit of extra dairy next time, or use less butter and flour in the roux.
Marti says
Made this a few years back, and my brother said it was the best mac and cheese he ever had. Made it again for this year’s Thanksgiving, couldn’t find gruyere in the store, so I substituted Monterey jack cheese, with sharp cheddar and white cheddar. I cant wait to eat it.
Ali says
My family’s favorite dish for the holidays. The easiest Mac and cheese I’ve made and also the tastiest.
Daniel says
This is hands down the best mac and cheese recipe ever. Been making this for a couple of years now and it’s become a family gathering must-have item. Play with adding chopped bacon, or pulled pork or baked chicken pieces – it’s an absolutely delicious comfort food dish. Thanks for the recipe!
Ashley D says
Can I use whipping cream or heavy whipping cream instead of half & half?
The Chunky Chef says
Yes, it’s a pretty forgiving recipe.
Haley says
Amanda, THANK YOU. This is the best (and I do mean best) mac and cheese recipe I’ve ever made. I’m not a fan of Gruyere so I used Gouda instead, and I added some Dijon mustard, onion powder, and garlic powder for a little kick of flavor. I can’t stop eating it! This will be a staple in my household for years to come. You are a culinary hero!
Diana says
If I can’t find half and half (living in Germany), how much of just cream should I use?
Thank you!
The Chunky Chef says
Do you mean single cream? I’m not in Germany, so I wasn’t sure what you all had there, and Google mentioned single cream as an option. If so, I would do 2.5 cups whole milk, and 1.5 cups of the single cream. That should be pretty similar, but it’s a really forgiving recipe.
schwarzeralptraum says
According to what I could find online, it seems half and half is the equivalent of “Sahne zum Kochen” around 18% fat?
Unfortunately, I couldn’t find the correct amounts to fit the recipe exactly unless you’re okay with leftovers, but it still turned out fine for me; just made up for it by adding more milk and butter.
I had leftover roasted onion bits, and used that as a topping, and it turned out pretty delicious.
Brooke Poore says
Making ahead of time, how do you recommend to make more sauce? More milk and half & half, butter and cheese? More flour too? Should I up the ingredients by 1/4? Minus the pasta
The Chunky Chef says
There’s no specific measurements, just make them a “heaping” measurement, and add an extra splash of the liquids. So the flour would be a heaping 1/2 cup, use 2 1/2 cups of half and half, plus a heavy splash, etc.
Lindsey says
Do you suggest we still add the shredded cheese in the middle if making ahead? So excited to try this tomorrow!
The Chunky Chef says
Yes I recommend keeping everything the same (including the layers), except for making slightly more sauce.
Sophie S says
This is my GO TO Mac and cheese recipe. It’s perfect!!!! Ten stars!!!!!
Cindy B says
Holiday time!! This is my go-to for every family event!!! Thanks!! 🤩
Jennifer says
I’m known as the cheese lady in my community, and everyone always asks me for my favorite Mac and cheese recipe. The 5-cheese variation is what I always give them, knowing it will blow them away and I’ll maintain n reputation. Haha. It’s amazing.
Elsa says
What’s the 5 cheese variation??
The Chunky Chef says
It’s listed in the “chef tips” section right below the directions.
Jessica says
I love this recipe easy and fast and kids love the mac & cheese.
Beckie says
This was DELICIOUS! I cooked & chopped up a package of bacon… I added it to the pasta & cheese mixture before it went into the casserole dish. It worked beautifully & was a big hit with my teenage boys & hubby!
Christina says
Hiya! Have you ever used a thicker pasta, like cavatappi? Any adjustments recommended?
The Chunky Chef says
I’ve used cavatappi before, with no changes needed 🙂 Any short cut of pasta will work for this recipe; it’s pretty forgiving.
ATR says
Made a double batch on my first go. Used trader joes unexpected cheddar in place of all cheese, and used 1C whole milk:1Tbsp cornstarch in place of the half and half, just because of limited ingredient availability. Added a big squeeze of mustard, and tons of black pepper and paprika. Best mac and cheese I’ve made.
Lisa says
Absolutely love your recipes. You are my go to. This is a family favorite and great comfort food.
Gloria says
I don’t know what I’m missing but this was nothing special. When I read the recipe I was thinking too much cheese, but I was trusting the process and all the great comments. I followed the recipe to the Ietter. I was not impressed and neither was my family. I was planning on taking this to a friendsgiving. I am so glad I tested this out ahead of time. It was a miss for me .
Amy Spino says
Shocking that this didn’t work for you…I’ve made it numerous times always with the commentary “this is the best Mac ‘n cheese I’ve ever had”…I use Cougar Gold for the cheddar and this makes it over the top fabulous!
Stephanie says
User error?