Dinner

Baked Mac and Cheese Recipe

ByBen Miller December 30, 2025December 30, 2025

Introduction

Baked Mac and Cheese is a timeless comfort food that combines creamy cheese sauce with tender elbow macaroni. This version blends three flavorful cheeses and finishes with a golden, bubbly crust—perfect for a cozy family dinner or special occasion.

A white plate holds a serving of macaroni and cheese with two main layers: the bottom layer is creamy, pale yellow cooked pasta mixed evenly with melted cheese sauce, while the top layer has golden-brown melted cheddar cheese patches creating a slightly crispy texture. The dish looks warm and gooey, with the cheese sauce coating each curved elbow macaroni piece closely. A silver fork rests on the right side of the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. elbow macaroni
6 tablespoons butter
6 tablespoons flour
1 ½ cups heavy cream
2 ½ cups milk
1 teaspoon hot sauce
1 teaspoon mustard powder
½ teaspoon salt
¼ teaspoon onion powder
¼ teaspoon pepper
3 cups cheddar, shredded
2 cups Gruyere, shredded
1 cup Gouda, shredded

Instructions

Step 1: Preheat your oven to 325°F and measure out all ingredients to streamline the cooking process.
Step 2: Begin boiling a large pot of salted water (about 1 tablespoon kosher salt) for the macaroni. Wait until it reaches a boil before adding the pasta.
Step 3: While the water heats, melt butter in a large pot over medium heat. Stir in the flour using a silicone spatula and cook for about 2 minutes until it turns light brown.
Step 4: Slowly add the heavy cream and milk in small splashes, stirring continuously to form a smooth sauce. Avoid adding the liquids too quickly to prevent the sauce from thinning.
Step 5: Let the sauce simmer uncovered while cooking the macaroni. Boil the pasta for about 7 minutes, or one minute less than al dente, stirring occasionally.
Step 6: Stir the seasonings and hot sauce into the sauce, then remove it from heat.
Step 7: Gradually add 4 cups of shredded cheese to the sauce, stirring until smooth. If the sauce is too thick, add a splash of milk to adjust consistency.
Step 8: Drain the macaroni and return it to the pot it was cooked in. Pour the cheese sauce over the pasta and stir gently to combine.
Step 9: Transfer the mac and cheese to a lightly greased 9 x 13-inch casserole dish. Sprinkle the remaining 2 cups of cheese evenly over the top.
Step 10: Bake uncovered for 20 minutes. For a golden crust, optionally broil at 450°F for 2–3 minutes before serving.

Tips & Variations

For a crunchy topping, mix breadcrumbs with melted butter and sprinkle over the cheese before baking.
Substitute half-and-half for milk and cream for a lighter sauce if desired.
Add cooked bacon or caramelized onions for extra flavor and texture.
Use freshly shredded cheese rather than pre-shredded for a smoother melt.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until hot and bubbly, or microwave in short intervals, stirring in between. Add a splash of milk to loosen the sauce if it thickens upon cooling.

How to Serve

A white plate filled with creamy macaroni and cheese, showing two layers: the bottom layer is soft, pale yellow macaroni pasta fully covered in a smooth, creamy cheese sauce, and the top layer has melted, golden-brown cheddar cheese that is slightly bubbled and crispy in spots. A silver fork rests on the right edge of the plate, placed on a white marbled surface, with some green herbs slightly visible in the background; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for baked mac and cheese?

Yes, while elbow macaroni is traditional, you can use shells, cavatappi, or penne. Just adjust cooking time as needed to ensure pasta is tender but not mushy.

How do I prevent the cheese sauce from becoming grainy?

To avoid a grainy texture, melt the cheese slowly over low heat and stir continuously. Adding cheese gradually to the warm sauce helps it melt evenly and keeps the sauce smooth.