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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.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
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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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  1. Christa Buttrill says

    Posted on 9/3 at 11:08 am

    This was a crowd pleaser!

    Reply
  2. CC says

    Posted on 9/3 at 10:44 am

    Made this to get rid of a bunch of extra cheese we had accidentally bought (4 cups mozzarella, 2 cups fiesta blend). Still turned out amazing! Adding it to a recipe book.

    Reply
  3. Brianna says

    Posted on 9/2 at 9:27 pm

    I am not the best cook, but I swear to everything this is the best Mac and cheese I’ve ever eaten. I have made it 5 times for 5 different groups of people and EVERYTIME it gets amazing reviews.

    Reply
  4. MC says

    Posted on 9/1 at 11:49 pm

    Can I replace the cream with just milk?

    Reply
    • Amanda says

      Posted on 9/2 at 3:52 pm

      You can use all milk if you like. It just may take a little longer to thicken up.

      Reply
  5. Angela says

    Posted on 9/1 at 7:19 pm

    Delicious! The gruyere cheese was the perfect companion for mild sharp cheddar cheese. Definitely broil at the end for a couple minutes if you want it to look like the picture! (See FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY note at the end of the recipe.)

    Reply
  6. Anne says

    Posted on 8/30 at 5:20 pm

    Delish!! Will enjoy making this again!

    Reply
  7. Le'Andrea Miller says

    Posted on 8/30 at 2:27 pm

    Can I use heavy whipping cream & milk instead of half & half and milk???

    Reply
    • Amanda says

      Posted on 8/30 at 3:11 pm

      Absolutely 🙂 You just need 4 cups total. I would try 1 cup of heavy cream and 3 cups of milk.

      Reply
  8. Reannah Martin says

    Posted on 8/30 at 8:03 am

    Could I make it the night before then bake the next day? Or would that dry it out

    Reply
    • Amanda says

      Posted on 8/30 at 10:07 am

      You can make it before. Please see the section of the post titled “making mac and cheese ahead of time” for all the details 🙂

      Reply
  9. Ruth says

    Posted on 8/29 at 3:26 pm

    Can you make this in a crockpot for a potluck event?

    Reply
    • Amanda says

      Posted on 8/29 at 8:38 pm

      I don’t recommending making this recipe in a crockpot, as it wasn’t developed to be cooked in one. I have had readers bake it, then keep it warm in a crockpot. Or, I’ve developed this recipe for a crockpot mac and cheese https://www.thechunkychef.com/ultra-creamy-crockpot-mac-and-cheese/

      Reply
  10. Summer says

    Posted on 8/28 at 4:54 pm

    This Mac and cheese is amazing my family loves it especially my husband it’s definitely a hit dish in our house. It’s so easy follow the directions . Yummy 😋

    Reply
  11. Bianca says

    Posted on 8/28 at 8:31 am

    Add bacon, onion n parsley!!!

    Reply
  12. Arlene Boers says

    Posted on 8/27 at 9:56 am

    Everyone loves this mac and cheese when I make it….at party’s I’m always the one making the dish. Excellent

    Reply
  13. Denise Goss says

    Posted on 8/26 at 3:52 pm

    Made it with mozzarella and extra sharp cheddar used heavy cream delicious recipe

    Reply
    • Gladys Martinez says

      Posted on 8/27 at 12:06 pm

      Please
      can i have re ilpeslowso i canwrite it down

      Reply
  14. Lisa Michalak says

    Posted on 8/26 at 12:22 pm

    Used heavy whip cream and a few tbs sour cream. Also used pepper jack and other cheese I had on hand . Turned out so creamy. Yum 😋

    Reply
    • Jillian Baumgartner says

      Posted on 9/2 at 12:54 pm

      How much sour cream did you use?

      Reply
  15. DD says

    Posted on 8/25 at 8:48 am

    Fantastic. Family said it’s a keeper. So creamy and delicious.

    Reply
  16. shannon says

    Posted on 8/25 at 7:22 am

    Is there a way to make this in a crockpot?

    Reply
    • Amanda says

      Posted on 8/29 at 8:41 pm

      I don’t recommending making this recipe in a crockpot, as it wasn’t developed to be cooked in one. But I’ve developed this recipe for a crockpot mac and cheese https://www.thechunkychef.com/ultra-creamy-crockpot-mac-and-cheese/

      Reply
  17. Bran says

    Posted on 8/25 at 12:07 am

    Loved it! Will definitely make again.

    Reply
  18. Michele Etling says

    Posted on 8/23 at 4:34 pm

    This is a fabulous recipe so far, just put it in the oven. Filled to the brim of my pyrex so placed a cookie sheet on shelf underneath. Amanda, should this be covered awhile, til bubbly, then remove to brown up the cheese topping? Can’t wait to enjoy this!!!

    Reply
    • Amanda says

      Posted on 8/23 at 9:35 pm

      Hi Michele 🙂 I always just bake it uncovered, since it’s not in there too long. To get the top cheese nice and toasty, I pop on the broiler for a minute or two after it’s baked.

      Reply
  19. Amy Spino says

    Posted on 8/23 at 12:41 am

    This Mac & Cheese was to die for! I used Beecher’s white sharp cheddar and Gruyere and it truly was just the best. Thanks for sharing this…it’s a keeper, for sure!!

    Reply
  20. Hannah Blend says

    Posted on 8/22 at 7:26 pm

    This is the best tasting thing I have ever ate in my life

    Reply
    • Darla Blackburn says

      Posted on 8/23 at 4:59 pm

      How many people does this serve? I need to be able to serve approximately 100 people for a wedding reception.

      Thanks!

      Reply
      • Amanda says

        Posted on 8/23 at 9:34 pm

        It serves approximately 10 people as a side dish, or 6 people as a main dish.

        Reply
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