Baked mac and cheese is the ultimate comfort food—warm, cheesy, and perfectly golden from the oven. This recipe brings together creamy cheddar and gruyère cheeses in a luscious sauce, layered with tender elbow pasta and baked to bubbly perfection. Whether you’re making a weeknight family dinner or a rich holiday side, this mac and cheese will steal the show every time.
It’s made from scratch with simple ingredients, big flavor, and a crispy cheese top that’s impossible to resist.
Table of Contents
Why You’ll Love This Recipe
- 🧀 Super cheesy: Three layers of melted cheese plus a rich homemade sauce
- 🔥 Baked to perfection: Golden top with gooey, creamy inside
- 🍽️ Versatile: Great as a main or hearty side dish
- 🕒 Make-ahead friendly: Prep it ahead and bake later—perfect for busy hosts
- 🧂 Customizable: Switch up the cheeses, add mix-ins, or change the topping
Ingredients
- 1 lb elbow macaroni
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1½ cups whole milk (room temperature)
- 2½ cups half-and-half (room temperature)
- 4 cups shredded medium cheddar cheese, divided
- 2 cups shredded Gruyère cheese, divided
- ½ tablespoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional, for added depth)
Instructions
- Preheat oven to 325°F (160°C). Grease a 3-quart baking dish (9×13-inch).
- Boil pasta: Cook macaroni 1 minute less than al dente. Drain and toss with a bit of oil to prevent sticking.
- Prep cheese: Combine shredded cheddar and Gruyère. Divide into 3 parts—one for sauce, one for layering, one for topping.
- Make the roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute until bubbly.
- Add dairy: Slowly whisk in milk and half-and-half. Stir constantly until thickened to a creamy consistency.
- Melt cheese: Remove from heat. Stir in 3 cups of cheese until smooth. Season with salt, pepper, and paprika.
- Mix pasta and sauce: Combine drained pasta with cheese sauce in a large bowl. Stir to coat thoroughly.
- Assemble: Add half the mac and cheese to the baking dish. Sprinkle with a third of the remaining cheese. Add the rest of the mac and cheese and top with the final cheese layer.
- Bake: Bake uncovered for 15–20 minutes, until the top is bubbly and slightly golden. For a crispier top, broil for 2–3 minutes.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Servings: 8–10
Nutrition Facts (Estimated Per Serving)
- Calories: 640 kcal
- Fat: 38g
- Carbs: 48g
- Protein: 27g
- Sodium: 610mg
- Calcium: 480mg
(Note: Values vary by cheese used and portion size.)
Tips & Variations
- Cheese swaps: Try mozzarella, Monterey Jack, gouda, Colby Jack, or Swiss
- Crispy topping: Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and sprinkle on top before baking
- Spicy kick: Add a dash of hot sauce or cayenne to the cheese sauce
- Bacon lovers: Fold in crispy bacon bits or crumble over the top
- Make it five-cheese: Mix in Colby, Muenster, or even mozzarella with the cheddar and Gruyère
Baked Mac and Cheese
Equipment
- – Large saucepan
- – 9×13” baking dish
- Whisk
- – Cheese grater
Ingredients
- – 1 lb elbow macaroni
- – ½ cup unsalted butter
- – ½ cup all-purpose flour
- – 1½ cups whole milk
- – 2½ cups half-and-half
- – 4 cups shredded medium cheddar cheese divided
- – 2 cups shredded Gruyère cheese divided
- – ½ tbsp salt
- – ½ tsp black pepper
- – ¼ tsp smoked paprika optional
Instructions
- Preheat oven to 325°F. Grease a 9×13 baking dish.
- Cook macaroni 1 minute shy of al dente. Drain and toss with oil.
- Combine shredded cheeses and divide into 3 portions.
- In saucepan, melt butter and whisk in flour. Cook 1 minute.
- Slowly whisk in milk and half-and-half until thickened.
- Remove from heat and stir in 3 cups of cheese. Add salt, pepper, paprika.
- Mix cheese sauce with macaroni.
- Layer half into dish, sprinkle with cheese, repeat layers.
- Bake 15–20 minutes. Broil for a golden crust if desired.
Notes
– Make-ahead: Assemble and chill before baking.
– Gluten-free? Use GF pasta and flour blend.
FAQs
Can I make baked mac and cheese ahead of time?
Yes! Assemble the dish (without baking), cover, and refrigerate for up to 2 days. Let it sit at room temp for 30 minutes before baking.
How do I store leftovers?
Store tightly covered in the fridge for up to 4 days. Reheat with a splash of milk to keep it creamy.
Can I freeze it?
Yes—assemble, cool completely, and freeze (unbaked). Thaw overnight in the fridge before baking with extra time.
Do I have to bake it?
No! You can serve it straight from the stovetop if you prefer a creamier texture without the crispy top.
Conclusion
This baked mac and cheese is rich, creamy, and irresistibly cheesy with every bite. Whether you serve it at a holiday gathering, potluck, or just for a cozy night in, it never fails to impress. Make it once, and it’ll become a family tradition.