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 **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. 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 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. 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.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
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.
Nicole V says
This was so good and happy I found it as I usually use the packaged cheese sauce, this was a great alternative (not able to get the sauce this yr). Thanks for sharing it was a hit for the family this Thanksgiving!!
Kelly says
Good morning and happy thanksgiving! For the 5 cheese, could I sub the Colby for Monterey and sub the Muenster for smoked Gouda? I plan on doubling all ingredients. Thank you!!
The Chunky Chef says
Absolutely! 🙂
Lindsay says
Hi! I just made this for Friendsgiving and it was such a hit! It stayed so soft and creamy! I am making another batch today, for Thanksgiving, do you know if this will work in a crock-pot?
The Chunky Chef says
So happy you loved it! Without testing and retesting it in a crockpot myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Lauri says
I found this recipe last year and it is the best by far. I use a smoked cheddar cheese mixed into mine. Takes this already amazing mac n cheese to new levels.
George Barcarse says
can i use heavy cream instead of milk? like half heavy cream, half milk ( i only have 1% milk here)
The Chunky Chef says
Sure can 🙂
Lynette says
I made this recipe today and thank you for sharing!!!
It came out creamy, and full of flavor. I used sharp yellow cheddar, white cheddar and pepper jack.
Note- a block of 16oz cheese then grated will give you roughly 4 heaping cups.
I can’t wait to try this again with different cheese selections.
Andrea says
Best by far! No condensed milk or egg! I do add bread crumbs, Panko, with the cheese in top! A tiny bit off garlic powder and mustard. But absolutely the best homemade recipe I’ve found!
Nicole says
All I have on hand is Smoked Paprika. Would that work or would that change the overall taste?
The Kid Chef says
Thanks for this awesome recipe. Highly Recemended!
Azul Gray says
Hi! If I am using the 5 cheese alternative am I supposed to double each for double the servings?
The Chunky Chef says
Yes, if you want to double a recipe, you have to double all the ingredients, otherwise the recipe won’t turn out the same.
Blanca says
I wanted to do the 5 cheese option. But What if I want to use 3 cheeses? What would the measurements be? I had bought the pre packaged shredded cheese for the cheddar and mozzarella. But have fresh gruyere and Colby and Muenster.
The Chunky Chef says
You just need 6 total cups of cheese, however you ratio that out is up to you 🙂
Bt4 says
I didn’t look closely and already bought preshredded cheese from the bags. Will it taste different or less creamy? I dont have time tomorrow to get up early, go buy and shred it myself
The Chunky Chef says
The only issue may be in the cheese melting right into the sauce, and it may become a bit oily.
Kelsey Samuel says
Hi, if I don’t have cream can I use more milk instead?
The Chunky Chef says
Yes, just as long as you have 4 total cups of liquid.
Anais says
If my family does not drink or use whole milk would it make a difference if I used Almond milk or do I have to use different measurements?
The Chunky Chef says
I’ve only tested this recipe as written, so without testing it myself using almond milk, I can’t say for certain… but I would think the measurements would be the same.
Annikka says
I made this recipe with 2Cups of unsweetened almond milk and 2Cups of heavy cream. It turned out great needed a bit extra salt but the consistency was fine. Don’t know about using all almond milk it may not be rich enough or creamy enough.
John Ruddy says
Hi,
I am making half the portion size. If I want it to be crunchier like your version how long should I cook it at 350 degrees with the ritz cracker crumbs?
The Chunky Chef says
Hi John, I would bake it for 20 minutes, then broil it for a minute or two (just watch it so it doesn’t burn).
Debbie says
Can this be frozen?
The Chunky Chef says
I know several other readers have successfully done so, but without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!
Shira says
I’ve frozen this in individual portions, added milk or half and half, then heated in the microwave. Turns out great! Warm it partway, mix in the added liquid, and finish heating it.
Mariah says
I halved the recipe and mine came out more mushy instead of a creamy cheese after baking. I’m not sure where I went wrong but It still tasted good. I’ll try again.
jayden lindsey says
HI, i am wondering if i make this recipe a day in advance, store in refrigerator and then bake would it still come out okay?
The Chunky Chef says
Yes, that should work just fine 🙂
Josh Neal says
Can I make the dish then bake put it in fridge till the next day then bake it
The Chunky Chef says
Yes, that should work just fine 🙂
Kimberly Canto says
Hi, Happy Pre-Thanksgiving! I was wondering if you can add egg to this recipe? If so, how many and when should it be added?
The Chunky Chef says
Without testing and retesting it myself, I can’t say for certain if adding an egg would work. There are two main methods for making mac and cheese, using egg, and using a roux (which is what this recipe is). If you try it, I’d love to know how it turns out!
Jillian says
I’m confused….”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.” Are we supposed to use a mix of both? One or the other? Hoping to try this recipe for Thanksgiving but I want to make sure its right! Thanks!
The Chunky Chef says
You have to use both the milk and the half and half, as called for in the ingredients. I wrote it this way so readers would know to pour in the liquids, about half at a time, instead of all at once.