This baked mac and cheese is a family favorite recipe, loved by both children and adults.ย 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!ย Perfect for a comforting dinner or as a holiday side dish!
Looking for other comfort food dishes?ย 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. ย It’s nearly the universal comfort food, and there are SO many variations!ย 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.ย 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.ย I like to boil my elbow pasta for between 4 and 5 minutes.ย 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.ย 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!ย Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here.ย Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby.ย 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.ย 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.ย 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.ย 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.ย 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. ย 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.ย This dish has been tested when made right away, which yields the best results.ย ย
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.ย 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.ย Stir often as it reheats.
SPECIAL EQUIPMENT USED IN THIS RECIPE
- Box Graterย โ remember, the best mac starts with freshly shredded cheese!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERSโ COMMENTS!
AND DONโT FORGET, IF YOUโVE 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 **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. ย 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. ย Sprinkle in flour and whisk to combine. ย Mixture will look like very wet sand. ย Cook for approximately 1 minute, whisking often. ย Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. ย 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. ย 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. ย Pour half of the pasta mixture into the prepared baking dish. ย 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. ย
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Chef Tips
- Half and half is a common dairy product in the US -ย https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
- Please note that if you adjust the servings via the slider bar above, the ingredient amounts listed in the directions do not change. You'll need to use your own common sense and judgement to extrapolate that the new ingredient amounts listed in the "ingredients" section will need to replace the amounts listed in the directions.
- 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.
- To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.ย
- 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. ย Cover tightly with foil and refrigerate 1-2 days ahead. ย
- Before baking, let dish sit on counter for 30 minutes.
- Bake at recipe temperature for 25-35 minutes, until hot and bubbly. ย
ย
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
ย
FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
- Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes.ย 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.
Tombona84 says
Sounds like a great recipe! Little confused on the โwhole milkโ and โhalf & halfโ milk part. Do you mix the two together? Or is it a one or the other option?
The Chunky Chef says
You use both ๐
Molly says
This mac and cheese is fantastic. I plan on making it again for a crowd. How many would you say this serves?
Thank you!
The Chunky Chef says
So glad you love it! Since mac and cheese can be either a side dish or main course, that will alter the number of servings this recipe makes. I listed it as 8 servings, but that’s a size in between a main dish and side dish size. As a side, it would have about 12 servings. As a main dish, in between 6-8 servings ๐
Lauren says
Is this the best mac and cheese Iโve ever had? Yes, yes it is. Prepared exactly as directed. Froze leftovers into individual portions with parchment paper and foil; tastes just as amazing as a quick weeknight dinner. THANK YOU!
Lisa says
This should be renamed cheese and mac. It is just cheese and cheese and cheese, my gosh it disgusted med. Waaaaaay to much cheese.
The Chunky Chef says
Well everyone has different tastes, and while over 4,500 people love the extra cheesiness, it sounds like you’d prefer a mac and cheese recipe that’s light on the cheese. Best of luck to you.
EGC says
I donโt think was saying she wants a recipe โlightโ on cheese. I think say the amount disgusted her was ridiculous. However, as a cheese lover- I think with the middle layer, some adaptation improved the recipe or leave it out- as it didnโt add. Too each her own.
EGC says
And I cut my finger so my typing is atrocious.
Enjoying the Mac and cheese as we speak.
MJ says
One word Orgasmic!!
Ive tried many of your recipes and Ive never been let down.
Betty says
Absolutely delicious! Will continue making this. The whole family loves it!!
Tabitha says
Delicious! I was looking for a new recipe after years of using the same one and my family growing tired of it. They ate this all up. I substituted gouda instead of gruyere (cheaper) but did everything else the same. I would say the extra cheese layer in the middle isn’t quite needed as it’s very cheesy. Would recommend everyone give this a shot!
Pat says
Made this for a potluck and it was a big hit..everyone wanted to take some home! Use Gruyรจre and cheddar โฆrecommended spices of garlic, onion and smoked paprika and sprinkled panko crumbs on top. Did the less creamy version. Delicious!!!
Sonia says
It was rich but delicious, tastes better the next day !
Rod says
I made this last night and a couple of times before. Really delicious mac and cheese. I added some Italian herbs. I found it could have used a lot more pasta.
Will says
I’m young and new to baking and cooking and I’d just like to say that this is a home run mac & cheese. I used many different kinds of cheeses, especially smoked gouda as I am a big fan, and all of my friends, family and girlfriend loved this. Thank you
Lisa D says
My brother requested homemade chili Mac and cheese for his birthday which is today. This recipe is sure to dazzle and I was super grateful for the tips on texture. Great job breaking it down without neutering creativity. Great job. So yummy looking! Thank you! Iโll be coming back for more suggestions!
Renee Wojciechowski says
Delectable!
Cristy says
This recipe is a crowd pleaser and has become a staple at every family gathering. I use gluten-free elbows and no one even notices. I also add crushed potato chips mixed with melted butter as a topping…it’s soooo good!!
Marlene Hudson says
Absolutely delicious! I followed the recipe exactly and it turned out perfect. The Gruyere added a nice flavor. Was looking for a simple, hime-stule mac & cheese recipe and I found it!
Lisa says
Iโm making this today and can not wait to try it! I do have one question though. The recipe calls for both milk and half and half, but the directions only mention using either or. Am I reading it wrong?
The Chunky Chef says
You use both, for 4 total cups of dairy ๐ I hope you love it!
Cynthia says
Thank you for this delicious recipe. I made this for my neice, Morgan, who is very picky when it comes to good Mac and cheese, and she absolutely LOVED IT! Question, I want to have this on hand when she stops by again for another visit, what is the best way to freeze this dish and how long will it last in the freezer?
The Chunky Chef says
So glad to hear she loved it! haven’t tested freezing this recipe, but my advice (based on reader feedback) would be to make the mac and cheese (but don’t bake it), then let it cool completely. Cover the dish tightly with several layers of foil and freeze. Thaw completely in the refrigerator (the exact amount of time will depend on the dish you’re using, how cold your refrigerator is, etc). Let the dish sit at room temperature for about 30 minutes, then preheat the oven. Bake as directed, but you’ll need to add at least 10-15 minutes of extra cooking time since the dish will still be chilled.
Kim Barber says
I have frozen my leftovers in individual servings. Great for lunch! Not as good as fresh out of the oven, but still delicious!! Love this recipe!
Lisa K says
I am a cheese lover, but this is beyond cheesy and incredibly rich and two bites into it, I was full. Also, there is NO WAY this takes 20 minutes prep time, unless you have a sous chef shredding and stirring. Based on the 5 stars, I realize I am a lone wolf here, but this was my experience…and no I was not sipping wine as I cooked! ๐
EGC says
Good recipe
I added garlic powder, onion powder and additional smoked paprika. Used salted butter so omitted salt. I agree with the others. I love cheesy- but the centre amount is unnecessary and detracted. Iโve made without and reduced the cheese- and itโs better. Sharp old white cheddar and or applewood smoked plus Gouda
Connie says
Yum!!! I keep a ziploc bag of left-over potato chip crumbs which I used as a topping. That added something nice to the Mac and cheese ๐ Thanks for sharing your recipe!
Stacey H says
I love this recipe. It’s been requested in huge batch. Based on the recipe does anyone know how big one serving is? Like a cup or half a cup. I have to translate the serving size to ounces for a scoop. Thanks!
Tina says
Great recipe! My boyfriend calls it the best Mac and Cheese he has ever had and he can be very picky. I’ve made it twice and tonight I used Irish Kerrygold Dubliner cheese, Cabot 3 year aged cheddar, and Finlandia Gouda Parmesan in equal portions. Next time I think I will add some dijon mustard. I did add the panko bread crumbs on top. Love the crunch. I also used 2 cups 2% milk and 2 cups heavy cream. I think that was close to the whole milk/half and half combination.
Instructions were really good. I think those who thought the results were bland may have used cheeses that were bland. As one person said, you need cheese with a strong flavor.
I put some in the freezer to see how they would be after being frozen.
Rachel says
Let me start by saying, I love all of your recipes I have tried so far, including this one! Anytime I want to try anything new I check out your website and I always find something great! Iโm not that great of a cook but I try. My macaroni and cheese always seems grainy kind of like sand when I make it. I am obviously doing something wrong. I am grating my own cheddar but I have trouble finding a block of Gruyรจre at my local grocery, so I buy a bag. Iโm wondering if that could be it or if Iโm cooking the cheese mixture too long on the stovetop once I add the cheese? Any tips would be appreciated. Thanks
The Chunky Chef says
Hi Rachel ๐ Thank you for your kind words, and I’m so happy to hear how much you’re enjoying the website, and cooking! It could be the pre-shredded cheese, but it could also very well be that the cheese sauce is getting to hot (which can lead to it separating a bit and being grainy). I like to add the cheese to the sauce once the burner is turned off, so there’s no heat under the pan, which helps keep the probability of it being heated to much down ๐