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!
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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.
Lydia says
I make this every year for Thanksgiving it is so good and a family favorite.
LaVonda says
This is my 3rd year making this recipe.. suddenly I’m designated to make the Mac & cheese every Thanksgiving for our family dinner! I double it and it’s still not enough! I refuse to shred enough cheese to triple the recipe lol. Thank you so much!! Oh and I use sharp cheddar and smoked Gouda.. perfect!
Amber says
This is an easy but delicious recipe! I wanted to eat it all myself.
My family loved it!
It is creamy and gooey.
Kristen Ayodada says
I made this a couple years ago for the first time. I made way to much and ended up taking half to my boyfriends step moms house for Thanksgiving. They loved it! They ask me to make it every year now! Lol I tweak it a little each year like the spices or cheeses I use, but if it’s so good no matter what you use. This is now my go to recipe for Mac and Cheese! Thank you so much!
Stacey says
So easy and oh, so good!!
Rebecca says
How much flour???
The Chunky Chef says
1/2 cup, as indicated in the ingredient list 🙂
Jennifer A says
The BEST Mac & Cheese ever! I have used and shared this recipe many times. Thank you Chef for all your helpful tips!❤️
Rhianne says
I thought I got the cheese you listed but got Gouda. What do I do now 😂
The Chunky Chef says
Gouda will work just fine 🙂
Robin Smith says
Thanks for the recipe! Would it work to sub heavy whipping cream instead of half and half? (I just don’t have half and half at home right now).
The Chunky Chef says
Absolutely 🙂
Trevor says
This Mac and cheese is always a hit and great to bring to a potluck, barbecue or holiday. Thank you!!
Mary Jo Boice says
Making this again for our Thanksgiving feast! This is a great creamy mac and cheese recipe. Make it as is or add your own flair and flavor to it. Big hit in our house ! Thanks for the recipe and happy Thanksgiving to you and yours!
Jody says
Maybe I’m just missing something but I do not see where you are supposed to add the milk. Lol. It says 2 1/2 cups in half and half but never says anything about the milk. Do you add that to the sauce I’m assuming?
The Chunky Chef says
It’s in step 4 where it says to add the remaining half and half and whole milk to the sauce.
Michal says
The best macaroni and cheese ever! I do change up my cheeses and currently one of my favorites to add in addition to the originals is an Italian truffle cheese that I get from Trader Joe’s. It is a creamy cheese and adds to the creaminess of the dish.
Alison Lin says
Hi, can I substitute the half and half for cooking cream? Thanks!
The Chunky Chef says
We don’t have that where I’m located, but yes that should work well.
M. Hall says
Planning to make this tonight. Can I use gouda instead of gruyere?
The Chunky Chef says
Yes, that’s a good substitute.
Kelly says
I made it once and now it’s a required dish for all holidays! 😊
Marie Sawyer says
OMG, It really is the best! I’ve made this several times and it’s an incredible edible.
Kelly says
Will whole wheat pasta change the flavor?
The Chunky Chef says
Probably a little, as well as the texture. But it should still be good.
Ashley says
I love this Mac n cheese and make it often but I’m currently without an oven & was wondering if baking is necessary? if I cook the noodles all the way can I mix it with the cheese sauce and serve or does the sauce need the extra cooking time? I don’t really care if it has the cheese between layers & on top since I add precooked panko to the top of mine. Or can I cook as directed and instead of putting in the oven to finish can it be put in a crockpot to finish? (I know there is a recipe for crockpot but I can’t stand Velveta)
The Chunky Chef says
You can omit the baking part, although it’ll be very “saucy”.
Vegasmade says
Can I swap out the half and half for sweeten condensed milk ?
The Chunky Chef says
No. Sweetened condensed milk would be horrible in this savory recipe. You could use evaporated milk though.
Nichole Rineer says
THE very best Mac and Cheese recipe of all time. It yields a creamy, decadent cheese sauce that coats the pasta perfectly. It’s so easy to be prepped ahead of time also which is a huge plus. This recipe never turns out grainy or floury. It’s also incredibly versatile as you can change the spices, cheeses, and noodle varieties and it turns out perfect every time. Thank you for sharing this gem of a recipe! I’ve been using it for years and it really deserves all the praise.