The best Baked Macaroni and Cheese starts with tender elbow macaroni tossed in a rich, creamy homemade cheese sauce. Easy to prepare and packed with flavor, this classic comfort dish is sure to become a favorite.
There are countless takes on mac and cheese, but this baked version is my go-to when I want something comforting and reliably delicious. Nearly as simple as boxed mac and cheese, it uses real, straightforward ingredients—elbow macaroni, butter, flour, milk, half-and-half, and a blend of cheeses—for a result that tastes far better than anything from a box.
This recipe is also a great base for variations. Add a crunchy breadcrumb topping, mix in cooked bacon, or swap cheeses to make it your own. The directions below will help you produce a smooth, velvety sauce and a golden, bubbly finish.
Table of Contents
- How to Make Baked Mac and Cheese
- Tips for the Best Baked Mac and Cheese
- Can You Make Mac and Cheese Ahead of Time
- What to Serve with Baked Macaroni and Cheese
- More Pasta Recipes
- Baked Macaroni and Cheese Recipe
How to Make Baked Mac and Cheese
- Preheat the oven to 350°F and coat a large (9×13-inch) baking dish with non-stick spray.
- Cook the pasta until just under al dente (1–2 minutes less than package instructions). Drain, toss with a little olive oil to prevent sticking, and set aside.
- Grate the cheese from blocks for best melting. Reserve about 2 cups cheddar and ½ cup mozzarella for the topping, and set the remaining cheeses aside for the sauce.
- Make a roux: melt butter over medium heat, whisk in flour until smooth and no dry lumps remain.
- Whisk in the milk and half-and-half slowly, stirring constantly until the sauce is smooth and slightly thickened. Season with salt, black pepper, and a pinch of garlic powder if desired.
- Remove from heat and stir in the shredded cheeses until the sauce is creamy and well combined (reserve the topping cheeses).
- Toss the cooked pasta with the cheese sauce. Taste and adjust seasoning with more salt or pepper if needed.
- Transfer to the prepared baking dish and sprinkle the reserved cheddar and mozzarella evenly over the top.
- Bake about 15 minutes or until the cheese is melted, golden, and bubbly.
Tips for the Best Baked Mac and Cheese
- Shred your own cheese: pre-shredded cheese contains anti-caking agents that can affect melting. Freshly grated cheese gives a smoother sauce.
- Don’t overcook the pasta: undercook it slightly so it finishes perfectly in the oven without becoming mushy.
- Warm the dairy if possible: allowing milk and half-and-half to come closer to room temperature helps the sauce combine more smoothly (don’t leave them out too long).
- Choose cheeses you enjoy: a mix of cheddar, Gruyère, mozzarella, and Parmesan creates depth. Feel free to substitute or add Pepper Jack, feta, or goat cheese for variation.
- Any short pasta works: while elbow macaroni is traditional, penne, cavatappi, or shells are great alternatives.
Can You Make Mac and Cheese Ahead of Time
Yes. Assemble the mac and cheese through the step before baking, cover tightly with foil, cool slightly, and refrigerate. When ready to serve, bake at 350°F until warmed through and the topping is bubbly. Allow extra time for baking if starting from cold.
What to Serve with Baked Macaroni and Cheese
This dish stands well on its own, but pairs nicely with a crisp green salad, roasted vegetables, or simple meat sides like meatballs or grilled chicken for a more complete meal.
More Pasta Recipes
- Orzo Pasta
- Creamy Lemon Chicken Pasta
- Instant Pot Mac and Cheese
- Homemade Hamburger Helper
- Creamy Penne Pasta
- Baked Ziti
- Mostaccioli
- Buffalo Chicken Mac and Cheese
Have you tried this Baked Macaroni and Cheese recipe?
Share your experience in the comments — I love hearing how you customize it.
Baked Macaroni and Cheese Recipe
Ingredients
- 1 pound elbow macaroni
- ¾ cup butter
- ⅓ cup all-purpose flour
- 3½ cups whole milk
- 1 cup half and half
- 4 cups aged mild cheddar, shredded, divided
- 2 cups Gruyère, shredded
- 1 cup mozzarella, shredded, divided
- ½ cup Parmesan, shredded
- 1½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ teaspoon garlic powder (optional)
Instructions
- Preheat the oven to 350°F and spray a large (9×13″) baking dish with non-stick spray.
- Cook the macaroni in boiling salted water until just under al dente, about 1–2 minutes less than package directions. Drain and toss with a little olive oil; set aside.
- Grate all cheeses. Reserve 2 cups cheddar and ½ cup mozzarella for the topping; combine the remaining cheeses for the sauce.
- Melt butter in a large saucepan over medium heat. Whisk in flour and cook until smooth, about 1 minute.
- Slowly whisk in the milk until smooth, then add the half-and-half and continue whisking over medium heat until the sauce thickens. Do not boil.
- Remove from heat, season with salt, pepper, and garlic powder if using, then stir in the shredded cheeses until smooth.
- Stir the cooked macaroni into the cheese sauce, taste and adjust seasoning.
- Transfer to the prepared baking dish and top with the reserved cheddar and mozzarella.
- Bake for about 15 minutes, or until the topping is melted and golden and the dish is warmed through.
Notes
- Baking is optional but gives a melty, golden topping that’s worth the extra step.
- For the creamiest result, shred cheese from blocks rather than using pre-shredded varieties.
Nutrition
Calories: 734 kcal | Carbohydrates: 43 g | Protein: 33 g | Fat: 47 g | Saturated Fat: 29 g | Sodium: 1040 mg
Nutrition information is an estimate and should be used as a guideline only.