Introduction

This classic baked mac and cheese recipe delivers creamy, cheesy goodness with a crispy golden crust. Made with a blend of cheddar and mozzarella, it’s a comforting dish perfect for family dinners or gatherings. Easy to prepare yet impressively flavorful, it’s sure to become a favorite.

Baked Mac and Cheese Recipe - Recipe Image

Ingredients

6 Tbsp unsalted butter (2/3 stick plus more for greasing)
1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)
1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)
1/2 cup reserved pasta water
1 Tbsp extra-light olive oil (or other 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 tsp paprika
1 tsp mustard powder (or 2 teaspoons Dijon mustard)
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper (plus more to taste)

Instructions

Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta and cook according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.
Step 3: In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).
Step 4: In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour. Continue whisking for about 2 minutes, until the flour just starts to turn golden in color.
Step 5: While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.
Step 6: Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and the pepper. Whisk to combine, then reduce the heat to low and simmer, continuing to whisk, for 2 to 3 minutes, until the sauce has thickened to a light gravy consistency.
Step 7: Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of the cheese mixture (you should have about 2 cups remaining for topping the dish) and stir until melted. Stir in the pasta to coat. Turn off the heat and season with more salt and pepper, if needed.
Step 8: Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top and bake for 15 minutes, until the cheese is melted and bubbly. For an even more golden-brown topping, set the oven to broil for the last 2 to 3 minutes of baking. Serve warm.

Tips & Variations

Use a high-quality bronze-cut pasta for better texture and cheese adhesion.
Substitute half of the cheddar with Gruyère or Fontina for a richer flavor.
Add crispy breadcrumbs on top before baking for extra crunch.
Try mixing in cooked bacon or caramelized onions for a savory twist.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals, stirring occasionally. To maintain creaminess, add a splash of milk before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked mac and cheese ahead of time?

Yes, you can assemble the mac and cheese in the casserole dish and refrigerate it unbaked for up to 24 hours. When ready, bake as directed, adding a few extra minutes to account for the chilled dish.

What can I use instead of elbow macaroni?

Pasta shapes like cavatappi, shells, or penne work well as substitutes. Choose a shape that holds onto the cheese sauce effectively.

Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.6 from 98 reviews

This classic baked mac and cheese recipe features creamy cheddar and mozzarella cheese sauce enveloping perfectly cooked elbow macaroni, topped with a golden, bubbling cheese crust. It’s a comforting, crowd-pleasing dish made from scratch, combining a smooth, seasoned cheese sauce with a delicious baked finish that is perfect for family dinners or special occasions.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)
1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)
1/2 cup reserved pasta water
1 Tbsp extra-light olive oil (or other neutral oil)

Cheese Sauce

6 Tbsp unsalted butter (2/3 stick, plus more for greasing)
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 tsp paprika
1 tsp mustard powder (or 2 teaspoons Dijon mustard)
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper (plus more to taste)

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F. Butter a 3-quart or a 9×13-inch casserole dish thoroughly to prevent sticking and set it aside.
Cook Pasta: Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the elbow macaroni pasta. Cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta. Immediately drizzle the noodles with 1 tablespoon olive oil to prevent sticking, and set aside.
Mix Cheeses: In a large bowl, combine the shredded cheddar and mozzarella cheeses, setting aside about 8 cups total to use throughout the recipe.
Make Roux: In a large Dutch oven or heavy pot over medium heat, melt the 6 tablespoons of unsalted butter. When the butter foams, whisk in the 1/3 cup of all-purpose flour. Continue whisking for about 2 minutes until the roux just begins to turn a golden color, which helps cook out the raw flour taste.
Add Liquids: While whisking continuously, slowly stream in the 3 cups of whole milk, 1 cup of heavy cream, and the reserved 1/2 cup of pasta water. Keep whisking until the mixture is creamy, smooth, and just starting to boil, indicating the sauce is thickening correctly.
Season Sauce: Stir in the 1 teaspoon paprika, 1 teaspoon mustard powder (or Dijon mustard alternative), 1 teaspoon garlic powder, 1/2 teaspoon onion powder, the remaining 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Whisk well to combine. Reduce the heat to low and let simmer, stirring continuously, for 2 to 3 minutes until sauce reaches a light gravy consistency.
Incorporate Cheese: Add 3 cups of the shredded cheese mixture to the sauce and stir until fully melted. Add another 3 cups of cheese and continue stirring until melted and velvety smooth. Stir in the cooked pasta to coat all the noodles evenly. Taste and adjust seasoning with salt and pepper if needed. Turn off the heat.
Assemble and Bake: Pour the mac and cheese mixture evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top. Bake in the preheated oven for 15 minutes until the cheese topping is melted and bubbly. For an extra golden-brown crust, switch the oven to broil for the last 2 to 3 minutes, watching carefully to avoid burning. Serve warm and enjoy.

Notes

Use high-quality, bronze-cut elbow macaroni for better sauce cling and texture.
Reserving pasta water enhances the sauce’s creaminess and helps it bind to the noodles perfectly.
Adjust seasoning to taste, especially salt and pepper, as cheese levels may vary in saltiness.
You can substitute mustard powder with Dijon mustard, but adjust quantity to taste to avoid overpowering flavor.
For a crispier topping, consider adding breadcrumbs mixed with melted butter before baking.
Allow the baked mac and cheese to cool slightly before serving; it helps the dish set and makes scooping easier.

Keywords: baked mac and cheese, homemade macaroni and cheese, classic comfort food, cheddar cheese pasta bake, cheesy macaroni casserole