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
Hannah says
This mac and cheese is AMAZING! Always a hit, any variation causes chaos as people expect this recipe. Making it again today! Thanks for the consistently great recipes!!
Nicole says
I’m using sharp cheddar and Colby Jack. Should I use more Colby Jack than cheddar? Thank you!
Amd says
Based on what I’ve seen her reply, I think you’d use more cheddar than Colby.
There’s also the option to do a 5 cheese ,or 3-4 if you’d like) and it’s delicious. I’m using medium cheddar as called for, Colby, mozzarella, and a cave aged cheddar & gruyere mixed block. Freshly shredded, I’m hoping it’s a thanksgiving hit!
lucy says
love it. easy to make and its a big hit with my family. I add more cheese than receipt ask for and it is delicious. I usually do sharp with gouda and its delicious…. I have experimented with other cheese and its just as good.
janet durbano says
can i shred cheese before making it
The Chunky Chef says
Yes, it needs to be shredded or grated for this recipe.
Debbie Reynolds says
Great!!
Camille Melendez says
I made this for my Office potluck and threw in some gouda and manchego. it was perfect and not one bite was left! they actually specifically requested for this year’s potluck.
Melissa says
I make this every holiday- with a few adjustments to the cheeses (I use a variety & add more cheese than called for.) It is a hit every holiday & is everyone’s favorite dish. Thanks!
Paige says
Only cook for 15 min, right?
The Chunky Chef says
Yes, unless you want a slightly firmer texture.
Sidney Hanson says
This recipe is amazing!!
kellie says
Do you think I could make this as written and then toss into the crockpot to travel 30 mins/serve instead of baking it?
The Chunky Chef says
I’ve not tested the recipe that way, but I do know some readers have kept it warm in one after being baked.
Morgan T says
Made this last Thanksgiving and it was delicious, but it was definitely a little dry by the time it hit the table – I’m preparing the Mac and cheese today, but will have to reheat the whole pan prior to eating – what’s the best way to do this? I don’t want to wait to cook it until I get to my in-laws, just want to be able to reheat the whole thing easily 🙂 thank you!!
The Chunky Chef says
I would just assemble it and bake it once you get there (since it only takes 15 minutes to bake).
Jasmine Dies says
Best mac n cheese ever I did a slight variation by replacing all purpose flour with wheat flour
Mel says
This is the most delicious homemade Mac and cheese recipe! Sometimes I only use 4 cups of cheese and bake it in the oven, other times I use all 6 cups and cook it in the crockpot. If I use the crockpot, I don’t cook the noodles all the way, I put them in the crockpot and pour the sauce over it and cook for a couple hours. It’s been perfect when we’re making large meals!
Stick to what the recipe says- only use block cheese and shred it yourself; don’t use bagged shredded cheese! The best combo for us is Gouda, cheddar & Monterey Jack and I use 2% milk bc it’s what I have on hand.
My kid says this recipe is the only one that is as good as her favorite restaurants m&c! Love love love
Mary says
I’m planning to make this for Thanksgiving what do you think about two cups cheddar two cups grevere and two cups smoked Gouda. Good or no good. Thank you
The Chunky Chef says
I think that sounds delicious 🙂
Courtney Currin Myers says
It’s Thanksgiving an I’ve been sifting through plenty of recipes and I’m so thankful for this one that you almost didn’t even post! Hands down so simple and delicious! Thank you for sharing!!
Anne says
I only 2 cups cheddar cheese and 2 gruyere cheese
Can I add velveta ?
The Chunky Chef says
I’ve not tested this recipe that way, so I can’t say for certain how well that would work.
Melanie says
Hi! I have a lot of evaporated milk in my pantry. Can I substitute it for the milk or half and half in this recipe? If so is it 1:1 or do I need to add water since it’s evaporated?
The Chunky Chef says
You should be able to substitute it one for one 🙂
WinnerWinnerChickenDinner says
This is now a Thanksgiving recipe for us but we add 2+ Tbs of Red Chile powder to give it some spice.
Yvonne says
This recipe was amazingly easy and super delicious!
Ana says
Literally the best Mac n cheese recipe ever! Personally I’m a wh*re for any kind of cheese, but just to be safe i switched out the gruyere cheese with mozzarella and added old bay seasoning to the sauce and on top before baking and it was so good! Made it again so I can cook it tomorrow for Thanksgiving! 10/10
Kelly King says
This recipe ruined my Thanksgiving! This cheese is disgusting. It leaves a terrible after taste.
The Chunky Chef says
Oh no! Everyone has different tastes and preferences, and I do recommend doing a test run with new recipes before debuting them on a major holiday. But I’m still sorry you didn’t have a good experience. Which cheese left the after taste?
Holly says
I love love love this recipe! This will be my fourth time making it! Once for Easter and this is the third Thanksgiving. It’s so easy, and the cheese sauce is perfect and flavorful! It takes a little bit of patience to get the sauce perfect, but it’s so worth it in the end.
I have only adjusted a few seasonings: I add a bit of dried mustard and a bit of nutmeg. Thank you for creating such a great mac and cheese recipe.
Carole Lewis says
Not going wrong with this one, nicely done!
Brandon says
Sounds like they are the problem have u never had bougie cheese before? 😂
Debi says
Agree!! When entertaining, always make a recipe for the first time prior to the event. I made half batch of this and another recipe last week so I wouldn’t ruin my Thanksgiving. This one was the winner and a double batch will be made for our Thanksgiving. 2 days ago, family had my first time ever wellington with duxelle sauce. Winner winner, having that for the next holiday dinner!
Amanda says
I made this today and had a strong flour taste. I did have to use gluten free rice noodles and gluten free cup for cup flour. I will be making this again and seeing if my variation of flour needs to be adjusted. But love the creamy consistency and easy to make!
Perspective101 says
It would definitely depend on the specific cheeses you selected – its not the recipe that would cause that problem. Just saying.
Autumn D says
You can’t be serious. You don’t know how to cook, so you googled someone else’s recipe for Mac n’ cheese- fair enough- but to try and blame your lack of skill on her is asinine. You didn’t think to taste the cheese before you threw it into the recipe, since you’ve clearly never had it before? I know I surly did- and decided “it’s not my favorite, I’m going to do the 5 cheese suggestion instead. You ruined your own dish by not preparing in advance, or making a trial run before delegating it as a thanksgiving side. The cheese when mixed together with the cheddar softens the taste and harshness and actually blends quite well, I used it in my 5 cheese version, and it’s amazing. Thank you too the “chunky chef” for sharing your creations for people who don’t know how to make homemade food. I appreciate it, and wouldn’t blame you if I didn’t like a dish. I hope you have a wonderful thanksgiving with your family. Don’t let those who can’t take accountability get you down. You’re awesome, and your recipe is 5 star!! Xoxox
Synthia says
Made this for thanksgiving, couldn’t get gruyere so I used Muenster instead lol still very good!!!
Jh says
A dish of macaroni and cheese should never ruin someone’s Thanksgiving. I truly hope your blessings are far greater than that.