Home ยป Recipes ยป Pasta & Pizzas ยป BEST Baked Mac and Cheese

BEST Baked Mac and Cheese

posted January 6, 2024 by
Cassandra Morris
This baked mac and cheese is bubbly, gooey, and indulgent. Learn how to recreate this satisfying comfort food entirely from your own kitchen.

Okay, Iโ€™m not going to reinvent the wheel with classic comfort food that everyone can agree on: mac and cheese. I used to love these as a kid and even more when I moved out on my own and was learning how to cook. There was always a box of mac and cheese in the pantry ready to go for a quick nostalgic meal.

But if, like me, youโ€™re ready to graduate from boxed foods and cook your own killer mac and cheese from scratch, read on! This recipe is loaded with secret tips and tricks to make a truly the best homemade macaroni and cheese, a recipe so easy and so delicious you will never go back to the box stuff. 

This baked mac and cheese is bubbly, gooey, and indulgent. Most importantly, it truly warms the soul. Itโ€™s great for toddlers, kids, and adults. Seriously, everyone will love it!

What Kind of Cheese Should I Use?

Whatโ€™s the best cheese for macaroni and cheese? The one that uses your favorite cheeses! I personally love cheddar and gruyere, but I have used smoked gouda, regular gouda, mozzarella, and Monterey Jack. They all taste great!ย 

More importantly, if you are mixing cheeses, you will need to strike a balance of flavors. Experiment with what you like, and be sure to take notes so you can always return to your favorite combination.

Recipe Ingredients

  • Dried elbow macaroni pasta โ€“ Macaroni pasta comes in all shapes and sizes, but for the classic look, letโ€™s stick to elbow macaroni. 
  • Butter โ€“ We will use salted butter and unsalted butter. One to make the cheese sauce, and one to coat the macaroni with. 
  • All-purpose flour โ€“ To make the base of the roux.
  • Whole milk โ€“ Whole milk or full-fat milk is best as it yields the creamiest cheese sauce. 
  • Half-and-half cream โ€“ Get your favorite brand of 10% milk fat half-and-half. I like to use Sealtest
  • Cheddar cheese and Gruyere cheese โ€“ This is my favorite combination of cheeses for homemade mac and cheese. Shred your own cheese! If possible, avoid using pre-shredded bags of cheese. 
  • Salt, black pepper, and paprika โ€“ Salt and black pepper are common seasoning ingredients, and paprika adds a touch of subtle sweetness.

Step-by-Step Instructions

Step One: Preheat the oven to 350ยฐF and grease a baking dish with cooking spray. I am using a 3-quart baking dish (9 x 13โ€ณ). 

Step Two: Cook the pasta. 

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook for 1 minute less than the package directs for al dente. 

  • Pro Tip: Do not cook until al dente. Although al dente is the benchmark for well-cooked pasta, this macaroni will continue cooking while in the oven, so stop the boiling when it is 1 minute shy.

Once ready, drain the pasta water. Cool down the macaroni slightly and toss in two tablespoons of butter until melted. Set aside.

  • Pro Tip: Coating macaroni with butter is crucial โ€“ it stops the macaroni from absorbing more liquid while baking. Hot pasta absorbs liquid faster, but butter creates a thin film to keep the pasta separate from the cheese sauce. This ensures your macaroni stays nice and saucy!

Step Three: Prepare the cheese. Grate cheddar and gruyere cheese. Toss together to mix, then divide into three portions. Approximately 3 cups for the sauce, 1 ยฝ cups for the inner layer, and 1 ยฝ cups for the topping.

Step Four: Make the roux. Melt the butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine for about 1 minute until bubbly and golden.

Gradually add the milk and half-and-half into the saucepan, whisking constantly until the roux mixture is smooth and lump-free. The surface of the roux will begin to bubble. 

Season with paprika, salt, and pepper. Continue whisking over medium heat until the sauce becomes very thick. 

Step Five: Combine the cheese and roux. Remove the saucepan from the heat and gradually stir in 3 cups of the grated cheese. 

Step Six: Assemble macaroni and cheese.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta into the prepared baking dish. Cover the pasta with 1 ยฝ cups of grated cheese, then top that with the remaining pasta mixture.

Step Ten: Bake. 

Sprinkle the top with the last 1 ยฝ cups of cheese and bake for 25 minutes. Stop when the cheese is bubbly and a light golden brown. Donโ€™t bake too long otherwise youโ€™ll dry out the sauce!

  • Pro Tip: For an extra crunchy top, feel free to broil for a couple of minutes at the end of your baking time.

Recipe Tips & Tricks

Cooking mac and cheese doesnโ€™t have to be rocket science. Follow these tips for the yummiest, out-of-this-world mac and cheese recipe. 

Thicken your mac and cheese sauce quicker: 

If time permits, wait for your liquids to warm up to room temperature. This isnโ€™t a deal-breaker, but cold liquids take longer to thicken than warmer liquids. I usually set my milk and half-and-half out while the water for the pasta is coming up to a boil.

How to avoid lumps in mac and cheese:

The simple trick to avoid lumps in the mac and cheese sauce is to pour the milk in slowly while constantly stirring the pot of roux. Then, switch to a whisk to remove any more stubborn lumps.

How to prevent soggy macaroni and cheese:

To avoid soggy macaroni, cook your pasta to slightly less than al dente (about one minute shy is perfect). The macaroni will continue to cook while in the oven, so donโ€™t overcook it in the pot. 

Avoid buying pre-shredded cheese: 

Always shred your own cheese! I know itโ€™s a pain, but look on the bright side: you can get an arm workout and cook dinner all at the same time. Multitasking at its finest! 

Even though it can be tempting to use the pre-shredded cheese in the bags, just fight the urge. Pre-shredded cheese is coated with a starchy substance that keeps the cheese from clumping, which is why the pre-shredded cheese will not melt properly. You need to shred it yourself for the best result. 

Variations & Add-Ins

This recipe is great as it is, but there are tons of add-in options to elevate a basic mac and cheese recipe. Iโ€™ve even seen recipes that use blue cheese! (I have a love-hate relationship with blue cheese.)

You could add shredded chicken, broccoli, sautรฉed onion, bacon, or even hot sauce to spice it up. And if you want to add a fun crunch to the gooey texture, top it all off with bread crumbs. 

The options are endless โ€“ just have fun with it! 

Storage & Reheating

Storing mac and cheese:

If you are not planning to bake your mac and cheese yet, simply assemble it and freeze it right away. It keeps in the freezer for up to 3 months. When ready to serve, thaw it in the fridge and then bring it to room temperature for 30 minutes. 

Cover with foil and bake for 15 minutes at 350ยฐF. Remove foil then bake for another 25 minutes until the top is golden. This method saves you some prep time and is a great make-ahead solution (but be sure to add slightly more sauce, as frozen mac and cheese will lose some of its creaminess).

Leftover baked mac and cheese can be stored in the refrigerator for 3-4 days. Seal tightly with saran wrap. When ready to eat, thaw it and reheat it in the microwave till warm. Then, spray the top with oil and broil it for 3 to 5 minutes. 

Tips on reheating:

Keep the creamy texture of mac and cheese in the microwave by mixing in 1 tablespoon of milk or cream for every cup of macaroni. Microwave partially-covered with plastic wrap.  Stir often while reheating.

Mac & Cheese Recipe

This baked mac and cheese is bubbly, gooey, and indulgent. Learn how to recreate this satisfying comfort food entirely from your own kitchen.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 pound dried elbow macaroni pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 ยฝ cups whole milk
  • 2 ยฝ cups 10% (half and half) cream
  • 4 cups medium sharp cheddar cheese grated and divided (measured after grating)
  • 2 cups Gruyere cheese grated and divided (measured after grating)
  • 1/4 teaspoon paprika
  • 1/2 tablespoon salt
  • 1/2 teaspoon pepper

Instructions

  • Preheat the oven to 325 degrees F and grease a 3 qt baking dish (9ร—13"). 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, grate cheeses and toss together to mix, then divide into three piles.ย  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 medium 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 2 cups or so of the milk/half and half, while whisking constantly, until smooth.ย  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.
  • Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency.ย  It should almost be the consistency of a semi thinned out condensed soup.
  • Remove from the heat and stir in salt, pepper, paprika and 1 1/2 cups of the cheeses, stirring to melt and combine.ย  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 grated 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 cheese is bubbly and lightly golden brown.
Cassandra | Cooking With Cassandra

Hi, I’m Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

More about me

Featured On

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Unsubscribe at any time.

sun

Summer Cravings

Zucchini Chocolate Chip Muffins

Close-up of stacked zucchini chocolate chip muffins with golden edges, chocolate chips, and flecks of zucchini.

Zucchini chocolate chip muffins are everywhere on the internetโ€”but this is the recipe Iโ€™ve tested over and over until I could confidently say: these are better than any bakery muffin Iโ€™ve ever had. They rise high, stay moist for days, and have the perfect balance of cozy spice, melty chocolate, and fluffy texture without being oily or too sweet. ย Plus, theyโ€™re super quick and easy to make! What makes this version different? No squeezing the zucchini, no watery batter, and no flat tops. The secret is the high-heat oven start (for a big rise) and just the right combo of brown sugar and oil...

Sheet Pan Chicken Quesadillas

Sheet pan chicken quesadillas sliced with melted cheese, refried beans, and shredded chicken being served on a serving turner

I love a good quesadilla, but standing over a skillet flipping them one by one while everyone else is already eating? Not exactly my idea of a good time. Thatโ€™s why these Sheet Pan Chicken Quesadillas are such a game-changer. They bake all at once, slice beautifully, and the best part? I get to sit down and enjoy them with everyone else. It might just be the easiest, most crowd-pleasing appetizer Iโ€™ve ever made. These chicken quesadillas are crispy, cheesy, packed with flavor, and made to feed a crowdโ€”no stovetop required. This isnโ€™t your average Tuesday-night quesadilla situation. Itโ€™s...

Lemon Bars Recipe

Close-up of a thick lemon bar with a buttery shortbread crust and vibrant lemon filling, dusted with powdered sugar and surrounded by lemon wedges.

Who else LOVES lemon bars?! For me, theyโ€™re one of my all-time favorite dessertsโ€”bright, tangy, buttery perfection. This lemon bars recipe is one Iโ€™ve tested to perfection, made with an easy, melt-in-your-mouth shortbread crust and a smooth lemon filling that strikes just the right balance of sweet and tart. I love a generous bite, which is why I created this recipe in a 9x9-inch pan, giving you that perfect ratio of thick lemon filling to buttery crust. If life gives you lemons, this is the recipe to make. Whether youโ€™re bringing dessert to a spring brunch, prepping for a holiday tray,...

Asparagus Puff Pastry Bundles

Asparagus Puff Pastry Bundlesย | cookingwithcassandra.com

So, here is my recipe for fresh asparagus with puff pastry, a lovely side dish for any dinner party.  Iโ€™ll be honest: it doesnโ€™t look like much at first, and itโ€™s definitely not as tantalizing as a colorful berry salad. But donโ€™t be fooled, one bite into this asparagus with puff pastry and youโ€™ll be amazed: glazed with honey, oozing with the best cheese mixture, and simply robust asparagus, this is definitely going to be one of the most memorable dishes youโ€™ll ever have.  It is very similar to cheesy asparagus tarts, except this one has already been apportioned and is shaped...

Free E-Cookbook!

Cooking dinner doesnโ€™t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

You Might Also Like

Sheet Pan Chicken Quesadillas

I love a good quesadilla, but standing over a skillet flipping them one by one while everyone else is already eating? Not exactly my idea...

Sheet Pan Chicken Quesadillas

Easy Brown Sugar Glazed Ham

Looking for the perfect holiday ham thatโ€™s packed with flavor, easy to make, and guaranteed to impress your guests? This Easy Brown Sugar Glazed Ham...

Easy Brown Sugar Glazed Ham

Best Beef Chili Recipe

Are you on the hunt for the best beef chili recipe? Look no further! This hearty, flavorful chili is my go-to comfort food, and Iโ€™m...

Best Beef Chili Recipe

Lasagna Soup

Thereโ€™s something just so comforting about a big ol’ bowl of lasagna soup. It captures all the rich flavors of traditional lasagnaโ€”savory meat, tangy tomato...

Lasagna Soup

๎‚š

Did you make this recipe?

Tag @cookingwithcassandra on Instagram and hashtag it #cookingwithcassandra

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Cassandra | Cooking With Cassandra

Hi, I'm Cassandra!

ย Iโ€™m so happy youโ€™re here! Iโ€™m here to spill the beans (and maybe some wine) on the best, tested-till-perfect recipes for every occasion. Whether youโ€™re a beginner or a seasoned pro, all of my recipes come with clear, easy-to-follow step-by-step directions, plus helpful tips and tricks to make cooking delicious meals easy for everyone. Letโ€™s get cooking and make every meal a success!

More about me

Never miss a recipe!

Sign up for free recipes straight to your inbox:

Unsubscribe at any time.

Free E-Cookbook!

Cooking dinner doesnโ€™t have to take all night. Subscribe & receive my favourite 10 Quick & Easy Dinner Recipes in an easy e-cookbook format!

Jujeh kabab - Eating | cookingwithcassandra.com

Get the Inside

Scoop

Be the first to receive free e-books, recipes, inspiration, and exclusive extras you wonโ€™t want to miss!

We wonโ€™t send you spam. Unsubscribe at any time.