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. Â 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. Â
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
- 4 cups grated medium sharp cheddar cheese divided (measured after grating)
- 2 cups grated Gruyere cheese divided (measured after grating)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
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, grate 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 milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, 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. Â 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 grated 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
Mac and Cheese can be made ahead:
- Make as directed (but do not bake), transfer to baking dish and cool completely. Â Cover tightly with foil and refrigerate 1-2 days ahead. Â
- Before baking, let dish sit on counter for 30 minutes.
- Bake at recipe temperature for 25-35 minutes, until hot and bubbly. Â
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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
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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
Christa Buttrill says
This was a crowd pleaser!
CC says
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.
Brianna says
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.
MC says
Can I replace the cream with just milk?
Amanda says
You can use all milk if you like. It just may take a little longer to thicken up.
Angela says
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.)
Anne says
Delish!! Will enjoy making this again!
Le'Andrea Miller says
Can I use heavy whipping cream & milk instead of half & half and milk???
Amanda says
Absolutely 🙂 You just need 4 cups total. I would try 1 cup of heavy cream and 3 cups of milk.
Reannah Martin says
Could I make it the night before then bake the next day? Or would that dry it out
Amanda says
You can make it before. Please see the section of the post titled “making mac and cheese ahead of time” for all the details 🙂
Ruth says
Can you make this in a crockpot for a potluck event?
Amanda says
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/
Summer says
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 😋
Bianca says
Add bacon, onion n parsley!!!
Arlene Boers says
Everyone loves this mac and cheese when I make it….at party’s I’m always the one making the dish. Excellent
Denise Goss says
Made it with mozzarella and extra sharp cheddar used heavy cream delicious recipe
Gladys Martinez says
Please
can i have re ilpeslowso i canwrite it down
Lisa Michalak says
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 😋
Jillian Baumgartner says
How much sour cream did you use?
DD says
Fantastic. Family said it’s a keeper. So creamy and delicious.
shannon says
Is there a way to make this in a crockpot?
Amanda says
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/
Bran says
Loved it! Will definitely make again.
Michele Etling says
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!!!
Amanda says
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.
Amy Spino says
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!!
Hannah Blend says
This is the best tasting thing I have ever ate in my life
Darla Blackburn says
How many people does this serve? I need to be able to serve approximately 100 people for a wedding reception.
Thanks!
Amanda says
It serves approximately 10 people as a side dish, or 6 people as a main dish.