Baked Mac and Cheese
Baked Mac and Cheese is classic comfort food at its best—creamy, cheesy pasta with a golden, crispy top that makes you want to dig in right away. It’s made with…
Tip: save now, cook later.Baked Mac and Cheese is classic comfort food at its best—creamy, cheesy pasta with a golden, crispy top that makes you want to dig in right away. It’s made with tender elbow macaroni smothered in a rich cheese sauce, then baked until bubbly and perfectly browned on top. The combination of gooey cheese inside and crunchy edges is what makes this dish so special.
I love making baked mac and cheese because it’s such a crowd-pleaser. It’s one of those meals that feels like a warm hug after a long day. I like to add a little extra cheese on top before baking to get that crispy, cheesy crust. Sometimes I sneak in a bit of garlic or mustard powder for a tiny flavor boost, but it’s just as delicious kept simple and cheesy.
This is the kind of dish I turn to when I need something comforting and easy. It works great as a main meal or as a side at family dinners and potlucks. I often serve it with a fresh green salad or some steamed veggies to balance out all the cheesy goodness. No matter how you slice it, baked mac and cheese always brings a smile to the table.
Key Ingredients & Substitutions
Elbow Macaroni: This pasta shape holds the cheese sauce nicely. If you can’t find it, small shells or cavatappi work great too.
Cheddar Cheese: Using both sharp and mild cheddar creates a balance of bold flavor and creaminess. For a twist, try mixing in mozzarella for extra stretch or gouda for smokiness.
Milk & Butter: Whole milk and butter give the sauce its rich texture. You can use 2% milk for a lighter version, but full-fat gives the best creamy results.
Flour: It’s the thickening hero here, making the sauce smooth and velvety. If you need gluten-free, substitute with a gluten-free flour blend.
Breadcrumbs or Crackers: These give a crunchy top layer. If you’re out of breadcrumbs, crushed crackers or even crushed cornflakes add a nice crunch.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The key is making a proper roux (butter + flour) before adding milk. Here’s how I do it:
- Cook the butter and flour together for 2 minutes over medium heat. This cooks out the raw flour taste and prevents lumps.
- Add milk slowly while whisking constantly. This helps the milk blend smoothly without clumps.
- Keep stirring and cooking until the sauce thickens just right.
- Remove from heat before adding cheese—this helps the cheese melt gently without separating or becoming grainy.
Patience is key here. Taking the time to slowly build and whisk the sauce ensures your mac and cheese will be silky and creamy every time.
Equipment You’ll Need
- Large pot – to boil the macaroni; a roomy pot makes stirring easier and prevents sticking.
- Whisk – helps you smoothly blend the flour and milk without lumps in the sauce.
- Large saucepan – perfect for making the cheese sauce without spilling.
- Wooden spoon or spatula – great for stirring the macaroni and cheese gently together.
- Baking dish (9×13 inches) – roomy enough for baking and getting that crispy top.
- Measuring cups and spoons – for accurate ingredient amounts, especially with the flour and milk.
Flavor Variations & Add-Ins
- Mix in cooked bacon or pancetta for a smoky, salty bite that pairs beautifully with the creamy cheese.
- Stir in steamed broccoli or roasted cauliflower to add a bit of green and a mild, fresh flavor.
- Swap cheddar with pepper jack for a spicy kick or gruyere for a nutty, richer flavor.
- Add a teaspoon of garlic powder or a pinch of cayenne pepper to the cheese sauce for gentle warming heat.
How to Make Baked Mac and Cheese?
Ingredients You’ll Need:
- 1 lb elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mild cheddar cheese
- 4 cups whole milk
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for topping)
- 1/2 tsp mustard powder (optional)
- 1 cup breadcrumbs or crushed crackers (optional for extra topping)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 30 minutes to bake, and 5 minutes to rest before serving. So, plan for roughly 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Macaroni:
Preheat your oven to 350°F (175°C) and butter a large baking dish. Cook the elbow macaroni in boiling salted water according to package instructions until al dente. Drain and set aside.
2. Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and whisk continuously for about 2 minutes to cook off the raw flour taste. Gradually whisk in the milk, making sure no lumps form. Cook and whisk until the sauce thickens and bubbles gently. Remove from heat, then stir in salt, pepper, mustard powder (if using), and 3 cups of the shredded cheddar cheese until melted and smooth.
3. Assemble and Bake:
Add the cooked macaroni to the cheese sauce and mix well. Pour the cheesy macaroni into the prepared baking dish. Sprinkle the remaining cheese evenly over the top. If you like extra crunch, sprinkle breadcrumbs or crushed crackers on top, and dust with paprika for color. Bake for 25-30 minutes or until the top is golden and bubbly. Let rest for 5 minutes before serving.
Can I Use Different Types of Cheese?
Absolutely! While cheddar is classic, feel free to mix in mozzarella, gouda, or gruyere for different flavors and textures. Just make sure to use cheeses that melt well.
How Do I Store Leftover Baked Mac and Cheese?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk if it seems dry.
Can I Make This Recipe Ahead of Time?
Yes! Prepare the mac and cheese up to step 7, cover it, and refrigerate for up to a day. When ready, add toppings and bake as directed.
What Can I Use Instead of Breadcrumbs for the Topping?
If you don’t have breadcrumbs, crushed crackers, cornflakes, or even panko make great crunchy alternatives for the topping.
