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 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 and 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.
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Chef Tips
- Half and half is a common dairy product in the US - 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.
- 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.
NotYourBusiness says
These are not even macaronis.
Mac and cheese.
Macaroni and cheese.
Do you even get it ?
“omg this foie gras is wonderful. Even if I used potatoes instead of goose liver.”
The Chunky Chef says
Wow, such an original “name” you have there. What I “get” that your trolling tour will have to continue on to the next stop… the pasta used is called elbow macaroni. There, feel better about the attention you received?
Jonathan B says
Have you ever tried this with Cavatappi pasta as an elbow substitute?
The Chunky Chef says
I have, it works great!
Bre M says
Why is this the only recipe I have ever used that tells you dead last after cooking and mixing everything together, that there is 4oz of cheese in their defined 1 cup. That doesn’t even make any sense! There are 8oz in 1 cup of anything! And so after shopping for the listed 6 cups of cheese, shredding 6 cups of cheese, and cooking 6 cups of cheese, I scroll down to find “chef tips” or whatever that explain to me that I JUST PUT THEIR DEFINITION OF 12 CUPS OF CHEESE IN ONE SERVING OF PASTA. THAT IS SO SCREWED UP. And I understand the Marie Calendar meme but I swear to god this time Chunky Chef has ruined Thanksgiving. Put your chefs tips before the cooking instructions AT LEAST. It honestly looks disgusting, and I’m from Wisconsin so you know it’s bad if theres THAT much cheese. EW.
The Chunky Chef says
First of all, it’s my “my” defined cup. Google how many oz of shredded cheese in a cup. Secondly, it’s a common best practice to read through an entire recipe BEFORE prepping and cooking… especially if you’re unfamiliar with the recipe. Lastly, I’m sorry that this error has ruined your holiday, but my advice would be to prepare before cooking recipes for such a big holiday meal, and perhaps to be a bit kind to others (who are also prepping for their OWN holiday meal, while responding to hundreds of comments a day). Best of luck to you.
G Rodriguez says
8 FLUID ounces is always a cup.
When using solid ingredients, the ratio of ounces to cups is going to vary because different ingredients have different densities. For example, a cup of flour is going to weigh way fewer ounces than a cup of rocks, right?
It’s frustrating to have a recipe go wrong when you’re crunched for time, but try being kind! My family loves this recipe and has requested that I make it for birthdays, Thanksgiving, Christmas, etc. for years now.
Thanks, Amanda! I’m glad to see that most of the comments you receive are kinder than this one.
Kathy says
Can you use evaporated milk instead of half and half? Trying to make sure it’s creamy for leftovers also.
The Chunky Chef says
Yep, that’ll work well 🙂
Wendy Young says
I found this recipe 2 years ago & it has been a hit. I didn’t think it could get any better until this year when I started fixing it on the smoker. I was also able to easily make this gluten-free for my sister-in-law.
Hannah says
If I was going to use heavy whipping cream instead of half and half, any recommendations on how to adjust (if needed)? Thanks!
The Chunky Chef says
You can make and even swap, or you could use 1 cup of heavy cream and 3 cups of whole milk 🙂
Chelie says
So easy to follow and tastes great. We added red pepper flakes as well.
Alan H. says
I have made this and added 3 pounds of lobster to make lobster Mac n cheese. Terrific. The Gruyère cheese is creamy but bland to me but I put it in because the recipe calls for it. Yep $60 bucks for lobster, $30 bucks for cheese and $1.29 for the pasta! But I was looking for the maple bourbon glazed turkey done by the guy from the “chew” Michael d Symon. Where is it?
The Chunky Chef says
You’d have to google his name and the name of the recipe, and I’m sure it’ll show up in the search results. Glad you were able to add some lobster and make this mac and cheese your own!
Megs says
I’ve been making this recipe for Thanksgiving for years now; I’m convinced it’s the best one out there! It’s so creamy, cheesy, and packed with flavor, and has just the right amount of sauce. I’ve made it both with and without breadcrumbs: both are great, but I’m partial to that toasty cheese topping 🙂
Everyone in my family absolutely loves it, especially my little cousins (the pickiest food critics in the family, of course). I’d give ten stars if I could!!!
Caroline says
The BEST mac & cheese recipe that I’ve ever made! My signature holiday dish now!
Connie says
Can this be put together a day ahead and bake the next day?
The Chunky Chef says
Yes, all the make ahead details and tips are found in the “making mac and cheese ahead of time” section of the post above the recipe 🙂
Hannah says
Hi! I am SO excited to cook this for my family on Thanksgiving! Is it the type of meal that you can cook the night before and re-heat on the day of? Or is it something you’d recommend to wait until Thursday to cook for best execution? Can’t wait!
The Chunky Chef says
Hi Hannah 🙂 Typically I prefer to make this right before serving, so it’s super nice and creamy (most mac and cheese recipes made ahead of time lose a bit of the creaminess). But for holidays I totally understand that oven space and time is at a premium, so in the post above the recipe I’ve included make ahead tips and tricks under the heading “making mac and cheese ahead of time”. Happy Thanksgiving!!
Hannah says
Thank you!! It’s all prepped for tomorrow and all the (many) tastes I snuck while cooking were to die for. Thankful that I found an easy recipe that’s going to have my family thinking I actually know my way around a kitchen! Happy Thanksgiving to you and your family
Brooke says
Can you use heavy cream instead of half & half
The Chunky Chef says
Sure thing 🙂
Sally says
I have been searching for the perfect Mac and cheese recipe for so long and I finally found it! Thank you for sharing
Dominique Anders says
My go-to mac and cheese recipe, thank you! I especially appreciate the “chef’s tips” about how big of a block of cheese to buy. Helps someone like me who finds cooking intimidating!
Joy says
Hi! I was wondering if you can freeze this recipe before baking to bake at a later date?
The Chunky Chef says
I 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.
Helena says
Great recipe!! After making it for a couple years I tweaked some things and made it my own and everyone requests that I make this every holiday. I use different types of cheeses like Swiss, mozzarella, Gouda, white sharp cheddar, mild cheddar, Colby jack, Gruyère, and havarti. Into the roux, I mix in ground mustard, a little bit of cayenne (idk I feel it adds depth), paprika, garlic powder, onion powder, salt and pepper and then I top the whole thing with panko bread crumb. I also bake longer than I should to get the side crispies. 12/10
Ashley says
Any chance you have the measurements of what you add?
Amy says
How much of each of the spices do you add?
Ruby Plasencia says
By far the best mac and cheese recipe. You have to try this. Have been using the same recipe for 4 years now. 😋 my kids love it!
Donna Mundt says
I usually add a little more cheese. Just because I can. Best mac and cheese we ever had
Johanna says
Do you have any tips on making this in a crockpot??
The Chunky Chef says
This recipe wasn’t designed to be cooked in a slow cooker, but I do know some readers have kept it warm in one after being baked. If you’re looking for a mac and cheese recipe that’s meant to be cooked in a slow cooker, I have one for you https://www.thechunkychef.com/ultra-creamy-crockpot-mac-and-cheese/
Cecilia says
The Switzerland cheese dose not go with this casserole I’m sorry it taste horrible totally not recommended making it