Baked Mac and Cheese

This Baked Mac and Cheese is the ultimate comfort food. Made with a creamy cheddar and mozzarella cheese sauce, seasoned to perfection, and topped with a melty cheese crust, it’s rich, indulgent, and always a crowd-pleaser. Perfect for family dinners, parties, or potlucks, this dish is kid-friendly, reheats beautifully, and is guaranteed to disappear fast.

Why You’ll Love This Recipe

• Creamy, cheesy, and perfectly seasoned.

• No breadcrumbs—just a bubbly, golden cheese topping.

• Easy to make ahead and reheat for gatherings.

• Family-friendly and always a hit at the table.

• Comfort food at its best, ready in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 tablespoons unsalted butter (plus more for greasing)

• 1 tablespoon + 1/2 teaspoon fine sea salt (divided, plus more to taste)

• 1 pound elbow macaroni pasta (preferably Italian bronze-cut)

• 1/2 cup reserved pasta water

• 1 tablespoon extra-light olive oil (or neutral oil)

• 6 cups shredded medium cheddar cheese (16 oz)

• 2 cups shredded mozzarella cheese (6 oz)

• 1/3 cup all-purpose flour

• 3 cups whole milk

• 1 cup heavy cream

• 1 teaspoon paprika

• 1 teaspoon mustard powder (or 2 teaspoons Dijon mustard)

• 1 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon freshly ground black pepper (plus more to taste)

Directions

1. Preheat oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish.

2. Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook until al dente. Reserve 1/2 cup pasta water, drain pasta, and toss with oil to prevent sticking. Set aside.

3. In a large bowl, combine cheddar and mozzarella cheeses (8 cups total). Set aside.

4. In a Dutch oven or large pot, melt butter over medium heat. Whisk in flour and cook for 2 minutes until lightly golden.

5. Gradually whisk in milk, cream, and reserved pasta water. Cook, whisking constantly, until smooth and slightly bubbling.

6. Stir in paprika, mustard powder, garlic powder, onion powder, remaining salt, and black pepper. Simmer for 2–3 minutes until thickened.

7. Add 3 cups of the cheese mixture. Stir until melted, then add another 3 cups and stir until smooth.

8. Mix in the pasta until fully coated. Adjust seasoning if needed.

9. Pour into the prepared baking dish. Top with the remaining 2 cups of cheese.

10. Bake for 15 minutes until bubbly. For a golden top, broil 2–3 minutes.

11. Serve warm and enjoy.

Servings and timing

• Prep Time: 30 minutes

• Cooking Time: 15 minutes

• Total Time: 45 minutes

• Yield: 12 servings

• Calories: about 501 kcal per serving

Variations

• Add cooked broccoli or spinach for extra veggies.

• Mix in diced cooked chicken for a protein boost.

• Try different cheeses such as Gruyère, Fontina, or Monterey Jack for unique flavors.

• Add a pinch of cayenne pepper for a subtle kick.

• Stir in caramelized onions or sautéed mushrooms for a gourmet twist.

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheat in the oven at 350°F until hot and bubbly.

• Microwave in short intervals, stirring often, with a splash of milk to loosen the sauce.

• Freeze unbaked mac and cheese for up to 2 months. Thaw overnight before baking.

FAQs

Can I make this mac and cheese ahead of time?

Yes, assemble it up to a day in advance, cover, and refrigerate. Bake when ready to serve.

Why use reserved pasta water?

It helps the sauce cling better to the pasta.

Can I use pre-shredded cheese?

Yes, but shredding your own cheese melts more smoothly.

How do I prevent the sauce from becoming grainy?

Add cheese slowly over low heat and stir until melted.

Can I substitute half-and-half for heavy cream?

Yes, though the sauce will be slightly lighter.

What’s the best pasta shape to use?

Elbow macaroni is classic, but cavatappi or shells also work well.

Can I add breadcrumbs on top?

Yes, but this recipe skips breadcrumbs for a cheesy crust instead.

Is this recipe freezer-friendly?

Yes, freeze unbaked mac and cheese, then bake straight from frozen (add extra time).

Can I use low-fat milk?

Whole milk makes the creamiest sauce, but low-fat milk can be substituted.

How do I make this spicier?

Add cayenne pepper, hot sauce, or pepper jack cheese to the sauce.

Conclusion

This Baked Mac and Cheese is creamy, cheesy, and comforting—everything you want in a classic casserole. With a melty cheese crust, rich sauce, and tender pasta, it’s perfect for feeding a crowd, making ahead, or enjoying as leftovers. Whether for a weeknight dinner or a holiday spread, this dish will always be a favorite.

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