Baked Mac and Cheese Recipe

If there’s one dish that brings comfort and nostalgia with every bite, it’s the classic baked mac and cheese. Whether you’re snuggling up on a chilly evening or craving a little food hug after a long day, this creamy, cheesy delight is the perfect answer.

I debated whether to share my personal recipe—after all, the world isn’t short on mac and cheese variations. But every family has its secret twist, and today, I’m letting you in on mine!

Homemade Mac and Cheese Made Easy

For those trying homemade mac and cheese for the first time, don’t worry—it’s simpler than it looks! Follow these easy steps:

Boil and drain your pasta.
Create a rich cheese sauce by melting butter, whisking in flour, and adding milk.
Cook until the sauce thickens and coats the back of a spoon.
Stir in shredded cheese until smooth.
Combine the sauce with pasta, layering it in a baking dish with extra cheese.
Bake and prepare to enter cheese heaven!

Tips for the Best Baked Mac and Cheese

Perfect Pasta: Cook pasta slightly underdone—about 4 to 5 minutes for elbow pasta—so it doesn’t overcook in the oven.
Smooth Sauce: Use room-temperature milk and cream for a seamless blend.
Cheese Choices: While cheddar and gruyere are my favorites, feel free to experiment with mozzarella, gouda, or colby.
Shred Your Own: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly shredded cheese is best.

Ways to Elevate Your Mac and Cheese

Bacon Bits: Crispy bacon crumbles add extra flavor and texture.
Stovetop Option: Skip the oven and mix the sauce with al dente pasta for a quick stovetop version.
Crunchy Topping: A golden cheese crust is delicious, but try adding panko breadcrumbs or crushed Ritz crackers mixed with melted butter.
Custom Baking Time: If you want a crispier top, broil for a few extra minutes.

Make-Ahead & Storage Tips

Make Ahead: Prepare everything up to the baking step, then refrigerate. Bake when ready to serve.
Storage: Leftovers last 3-4 days in an airtight container in the fridge. Add a splash of milk when reheating to restore creaminess.

Now, let’s get to the recipe!

Ingredients:

1 lb 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 medium sharp cheddar cheese, shredded
2 cups gruyere cheese, shredded
1/2 Tbsp salt
1/2 tsp black pepper
1/4 tsp paprika

Instructions:

Preheat oven to 325°F. Grease a 9×13” baking dish.
Boil salted water and cook pasta for one minute less than the package directions. Drain and toss with a bit of olive oil.
Shred your cheeses and divide them into three portions: 3 cups for the sauce, 1 1/2 cups for layering, and 1 1/2 cups for topping.
In a large saucepan, melt butter over medium heat. Add flour and whisk for one minute until it resembles wet sand.
Gradually whisk in half and half, followed by milk, stirring constantly until thickened.
Remove from heat and stir in spices and 1 1/2 cups of cheese until melted. Repeat with another 1 1/2 cups of cheese.
In a large mixing bowl, combine the pasta with the cheese sauce.
Pour half into the baking dish, sprinkle with 1 1/2 cups of cheese, then add the remaining pasta mixture.
Top with the final 1 1/2 cups of cheese and bake for 15 minutes, until bubbly and golden.

Serve and enjoy the creamiest, cheesiest mac and cheese ever!