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.
Natasha says
I have tried so many Mac and Cheese recipes and this is now my go to! I did add a panko crumble on top for a crispy crust as that’s what my kids like. Thank you for sharing what I consider the perfect Mac and Cheese!
Marty says
How much is a serving? 1/2 cup? Full cup?
The Chunky Chef says
My serving sizes aren’t measured precisely, and are merely an estimate, so it’s roughly 1/6th to 1/8th of the pan. It also depends if you’re serving it as a side dish or main dish.
Liz Burns says
This recipe is a winner. The only adjustment I make is to season till I feel like it’s seasoned enough. Maybe add some panko on top, if I have some. Foolproof and super impressive.
Tracy says
My children love this recipe!! Could I prepare it ahead of time and cook it in a crockpot as opposed to baking it?
The Chunky Chef says
So glad to hear it! 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/
Beth Cook says
First m&c recipe that actually is creamy and tasty and all the proportions are correct. It’s damn good. Thank you.
Patty says
Wonderful recipe!! Only thing that may have kept it a little dry was that I used diluted evap milk but still delicious!
Used sharp white cheddar, regular and aged Gouda, some Parmesan and bread crumbs in top ; sprinkled sautéed prosciutto
Great way to use up small pieces of cheese! Cheers 🤗
Charlene says
This is my go to Mac and cheese recipe! It is perfect every time! I have tried many and this is the recipe that ended my journey!
Rhonda Oaxaca says
Made it twice! The family liked it the first time. The second time I doubled the salt/pepper/paprika and my family said it was “fire”. 🤭
Pattie says
Easy, quick and wonderful. I have made this with aged Gouda, Gouda, Parmesan, and cheddar cheeses. Fabulous
Michelle says
I have made this a few times with different types of cheese. All have been excellent and everyone in my family loves it.
Lauren Gonzales says
You never said when to add the seasonings?
The Chunky Chef says
Step 6.
Jen says
Not very creamy like I expected it would be, kinda dry. Maybe needs more milk or cream in the recipe? Good flavor & I topped it with the cheese and some crushed townhouse buttery crackers. That part was yum!
The Chunky Chef says
Hmm, this recipe has never come out dry for me… did you make any changes or substitutions? Increase the amount of servings, etc? Glad you enjoyed the flavor though!
Greg Brown says
The food is great!! But I don’t need a whole 15 page essay. Maybe have the recipe right at the top of the page instead of scrolling for days to get to the bottom. Not a knock on the food though, it was great!!
Susan says
At the top there is a “Recipe” button. Touch that and it takes you straight to the recipe.
BB says
If I don’t have half and half what can I sub for it?
The Chunky Chef says
You can use all whole milk if you’d like, or you can add some heavy cream or evaporated milk (you just want 4 total cups of dairy).
Christie Hawkins says
I make this for every big holiday/family dinner and my daughter declares that it is the best Mac and cheese ever! It is very forgiving if I only have whole milk or just 2% and half and half. We rotate out the cheese too but the original is my fave!
Dawn Rannis says
Added some feta and Parmesan cheese, came out soooooo yummy
Gretchen says
I’ve made this tons of times and everyone loves it.
Question: can it be frozen? And if so before or after baking?
The Chunky Chef says
So glad to hear how much everyone loves it! 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.
Loretta Livingstone says
Good morning Gretchen! I love going through and reading all the comments as you can learn so much from others. I came upon your question and wanted to answer real quick based on my experience. THIS RECIPE FREEZES BEAUTIFULLY!! I froze mine after baking as I made too much but didn’t know about it until after we were done eating! I just put the leftovers in a freezer bag and put it in the freezer. When we were ready to have it I pulled it out the morning of and had it thawing (I am disabled so I stay home so was able to make sure the mac and cheese didn’t sit on the sideboard once it was thawed!) Then just put onto plates and warmed it up in the microwave. I didn’t have to add anything to it, it was just as creamy and yummy as the day I made it! I just made it again last night for my dad’s birthday and this time I put it into a container BEFORE baking and put it into the freezer. When we go and have it next I will then layer it in the pan with cheese in between each layer and bake it as directed! I am fully confident this will be just as good!!!!! I hope this feed back helps with your question and I hope you have just as much good luck as I do with freezing this AMAZING recipe!
B-Ills says
This comes out perfectly every time! Thanks for sharing your awesome family recipe! It’s always a hit!
Melissa says
I made this for a work potluck after researching many recipes and everyone raved about it and asked if they could take some home. I added some ground mustard and a couple splashes of Tabasco. I made it the night ahead and followed your instructions for baking the next day and it came out perfect. Thanks for the recipe!
Ashley Rose says
The best Mac and cheese recipe! I just made it and it is so delicious! Thank you!
james corder says
sauce texture was awful, not creamy and a weird greyish color, would never make again
The Chunky Chef says
That’s bizarre, I’ve never had this sauce come out grey in color. Did you make any changes or alterations to the recipe? Happy to troubleshoot if you’d like.