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Home / Holidays and Events / Thanksgiving Recipes / Classic sides

Creamy Baked Mac and Cheese

4.87
/5
35 minutes minutes
7,070 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 3502 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 3502 votes (266 ratings without comment)

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Recipe Rating




  1. sherry says

    Posted on 4/29 at 10:12 pm

    Has anyone tried it with one of the cheeses being velveeta??? If do how did it turn out???

    Reply
  2. Mackenzie Smelser says

    Posted on 4/29 at 10:01 pm

    I made this gluten-free version with chickpea pasta and replacing the flour with cornstarch! And it turned out amazing I would add more spices next time around

    Reply
  3. Carmen Mallia says

    Posted on 4/29 at 9:44 pm

    Half & Half of what??? Am I missing something?

    Reply
    • Amanda says

      Posted on 4/30 at 10:23 pm

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

      Reply
  4. Lea Jovanovic says

    Posted on 4/26 at 3:12 pm

    Honestly, i didn’t like this recipe but weather it’s my opinion in general or just my cooking skills, I think it had potential….. just needs a bit of sprucing up. Thanks for the idea tho! Will alter it to make it my own and will try it again

    Reply
  5. Alita Gothard says

    Posted on 4/25 at 9:55 pm

    This was a great recipe for creamy Mac and cheese. Just the right amount of creamy. My daughter is lactose intolerant so I used plain oatmilk. It still turned out great!

    Reply
  6. Becca says

    Posted on 4/25 at 8:57 pm

    OMG!!!!?? This was the BEST mac & cheese recipe ever!!! It was so good i had to make it again the next night! Usually i will just get the box kind and dress it up bcuz i have picky kids… but when i do make it from scratch, the recipe i used called for eggs. But no eggs and Adding flour makes such a big difference!! Its so much smoother and creamier!!! Thank you!!

    Reply
  7. Kathy says

    Posted on 4/25 at 5:15 pm

    This is delicious! Made it for a party today and not much left over. I used a mixture of cheeses totaling 6 cups. It was a hit!

    Reply
  8. Sue F says

    Posted on 4/25 at 1:24 pm

    this is, BY FAR, the BEST of the BEST Mac n Cheese recipe I ever made. My son found this recipes and passed it to me which I passed to my sisters. It Is simply fabulous!!! (I use regular butter, only difference)

    Reply
  9. anon says

    Posted on 4/24 at 2:36 pm

    You really don’t want to use unsalted butter because it has too distinct a flavor and there is absolutely no need to salt the pasta water.

    Reply
  10. Marie says

    Posted on 4/23 at 12:33 pm

    Excellent recipe! Family loved it. I have recently started using weight in grams for flour and similar ingredients. And cheese. I would love to see more recipes with weights added because it’s easier to duplicate the results. Just a thought for all the recipes I find on line.

    Reply
  11. Mandi says

    Posted on 4/23 at 5:41 am

    I am out in a village with no access to half and half or heavy cream at the moment….should I still try baking substituting more milk (I reeeaaally want some Mac & Cheese!).

    Reply
    • Amanda says

      Posted on 4/24 at 10:26 pm

      I’ve only made this recipe with some form of higher fat dairy, but I would think it would be okay with all milk. I’d definitely make sure it’s whole milk, and it may take a bit longer to thicken the sauce, but this is a pretty forgiving recipe 🙂

      Reply
      • Gina M. says

        Posted on 5/16 at 1:43 pm

        I have been searching for a mac & cheese recipe that holds up with reheating. This was creamy every time. The flavor was good and consistency excellent I have found my go to recipe.

        Reply
  12. Ashley says

    Posted on 4/22 at 4:07 pm

    Do you think half-and-half is better than heavy whipping cream?

    Reply
    • Amanda says

      Posted on 4/22 at 8:54 pm

      You can use either one, but I like half and half because I usually have it in the house.

      Reply
      • Bev Robinson says

        Posted on 4/25 at 6:42 pm

        Lol! Me tooooooo!!! Coffee ain’t coffee without it!

        Reply
  13. Deborah Michels says

    Posted on 4/22 at 12:49 pm

    I had my own Mac and cheese recipe that I’ve made for 40 years. Tried this recipe and we loved it!! It’s the only Mac and cheese recipe I’ll ever make! DELICIOUS!!!

    Reply
    • Bev Robinson says

      Posted on 4/25 at 6:45 pm

      SAME THING! I feel bad “chunking” my Mom’s delicious recipe… but if she were here? She’d go “Hell YES!” Lol!!!

      Reply
  14. Lisa says

    Posted on 4/22 at 11:03 am

    This recipe is fantastic! Have been asked for the recipe too many times to keep count! Make the recipe exactly as written every single time it’s that good. Very few recipes do I keep exactly the same. Thank you!

    Reply
  15. Josie says

    Posted on 4/21 at 8:00 pm

    Very good instructions, easy to follow. My son and I did it as a cooking project. I made a little extra sauce with mine. The family loved it I will make it again.

    Reply
  16. Paul Williams says

    Posted on 4/21 at 7:24 pm

    Turned out absolutely perfect! Thanks for a great recipe!

    Reply
  17. anonymous says

    Posted on 4/20 at 8:04 pm

    loved it.

    Reply
  18. Whitney Caswell says

    Posted on 4/20 at 4:39 pm

    My family and friends absolutely love this!! Never any left overs

    Reply
  19. jill says

    Posted on 4/19 at 7:33 pm

    i made this for my parents and they’re no longer mad at me about my biology grade. 5/5

    Reply
    • Bev Robinson says

      Posted on 4/25 at 6:43 pm

      😂😂😂😂😂😂😂😂😂😂…. now, see how smart you really are? ❤️

      Reply
  20. Monica says

    Posted on 4/18 at 6:16 pm

    Awesome recipe! Thanks for sharing! I used gluten-free free pasta and gluten-free all purpose flour and it worked perfectly with this recipe. New family favorite for sure.

    Reply
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