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
- 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. 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. 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
Stacey says
Can you use heavy whipping cream?
The Chunky Chef says
Yes, you can replace either the whole milk or half and half with heavy cream. I don’t know that I would use all heavy cream though.
isla says
i’ve made this so many times with different variations. never disappoints. and so easy!
Michele says
I followed the recipe except i used extra sharp cheddar and monteray jack then i mixed panko breadcrumbs with parm cheese at the end of baking and sprinkled on top. Delicious, im making some for thsnksgiving too!
Kelly says
This has become a family favorite, I make it every holiday! Thank you!!
Stef says
Is the listed amount of salt meant to be used when boiling the pasta or would that be separate? Thank you!
The Chunky Chef says
That does not include the amount of salt for the pasta water, since that will vary from person to person based on how much water they’re using.
Stef says
Great! Thank you for responding right away, I appreciate it!
Debbie says
Oh My Goodness! I have always made a mean mac and cheese yet was searching for something better
Mission Accomplished
This truly puts the saying “less is more” into perspective. My own recipe was always go buy cheese ends from the deli and be sure to add in some swiss cheese.
Welllll….Gouda and Cheddar provides such a wonderful flavor!
My only addition was a quarter of a cream cheese block. Makes it even creamier.
Cannot wait to try more of your recipes! Thank you
Dixie Lee Hubbard says
I’m curious, can I sub 1 cup with parmesan cheese?
The Chunky Chef says
I haven’t tried it, but it sounds tasty 🙂
Patrick says
Definitely used this recipe several times, I found that supplementing some port wine cheese for cheddar adds the perfect amount of depth to flavor. I’d say about 1/4-1/2 a cup.
Kimmi says
Can I prepare and cook this the night before and throw in the oven the next day?
The Chunky Chef says
Yes, please see the “make ahead” directions right below the recipe in the “Chef Tips” section.
Austin says
Love this recipe, made it for thanksgiving last year and getting ready to make it again for this year!
Leila Martinez says
First time making baked Mac and cheese. Decided to make a different dish this year. Followed directions for next day baking. I’m super excited because I found this recipe so easy. I can’t wait for everyone’s reaction! I think it’s going to be a hit.
Thank you!
Happy thanksgiving 🦃🍁🍽
Mary says
Ive made this a million times by now and subbed different cheeses and it always comes out great. Highly recommend!
Guadalupe maldonado says
Hey I’m making this for thanksgiving but couldn’t find any Gruyère chess but I have Swiss and sharp cheddar would that be okay ? And how many cups of each thank you in advance
The Chunky Chef says
The swiss and cheddar should work just fine 🙂 I would do the 4 cups of cheddar and 2 cups of swiss.
Debra says
OMG, I just prepared this for Thanksgiving tomorrow but left out the whole milk! Was I supposed to use 2 1/2 cups of half and half plus 1 1/2 cups of milk? I did not understand that the slash between these ingredients meant to use BOTH, not EITHER. My dish is very thick without the milk. I have already layered everything but haven’t baked it. Can it be saved???
The Chunky Chef says
Yes, you’re supposed to use both. You could try straining the mac and cheese so the liquid goes into a mixing bowl, then adding that back to the stove, add the milk and cook until it’s thick but not so thick you can’t stir it. I’m not sure how well that will work with the cheese layered in there, but it’s the best option I could give at this point :/
Gennifer says
Amanda I just want you to know I make this Mac and cheese recipe every Thanksgiving because it is THE BEST! I double it and make two pans because the family devours it! Your recipe is the only one I have ever found with enough cheese sauce. Most baked Mac and cheese recipes do not have enough cheese sauce to hold up against the pasta when baking and then it’s like macaroni cubes when you cut into it, like where’s the cheese? Lol. This one leaves plenty of creamy stretchy cheese! THANK YOU!!
Joanna M Frazier-Smith says
The best! I’ve had so many compliments and people wanting this recipe. It was a total hit! The only thing I changed was adding lots more cream and milk to make it creamier!
Mildred Goolsby says
Do I have to use whole milk &also Hal & half
The Chunky Chef says
Yes 🙂
Linda says
Do I have to use half and half? I only have a small carton, and im afraid I dont have enough.
The Chunky Chef says
No you can use all milk if you’d like.
Kristina says
Can I sub out whole milk for 2% or should I use more half and half?
The Chunky Chef says
You can use 2%, it just may take a little longer to thicken up 🙂
Amanda says
Hi Amanda!
Would this work well with other types of pasta, such as shells or orecchiette?
The Chunky Chef says
Absolutely 🙂
Laquise Brown says
I made this dish last year for Thanksgiving and my family absolutely loved it. I’m making it again for Thanksgiving this year. This mac n cheese recipe is one of my favorites dishes.
Jeff says
Love the creamy cheese.