BAKED MAC AND CHEESE

Baked mac and cheese is the ultimate comfort food—creamy, cheesy, and perfectly golden on top. This version combines tender elbow pasta with a rich, velvety sauce made from cheddar and Gruyère, then bakes it to bubbly, golden perfection. Whether you’re serving it for the holidays or a cozy weeknight dinner, this recipe is guaranteed to impress and satisfy.

Why You’ll Love This Recipe

this recipe

• 🧀 Ultra Creamy: Made with a two-cheese blend and a luscious homemade roux
• 🍽️ Perfectly Baked: Crispy, cheesy topping + creamy center
• 👨‍👩‍👧‍👦 Family-Friendly: Loved by kids and adults alike
• 🔁 Versatile: Easily customizable with add-ins like bacon or extra spices
• 🥘 Make-Ahead Friendly: Great for prepping before guests arrive

Ingredients

• 1 lb elbow pasta
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1½ cups whole milk
• 2½ cups half and half
• 4 cups shredded cheddar cheese, divided
• 2 cups shredded Gruyère cheese, divided
• ½ tablespoon salt
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika

Instructions

1. Prep the Oven: Preheat oven to 325°F. Grease a 9×13″ baking dish.
2. Cook Pasta: Boil pasta in salted water for 1 minute less than package directions. Drain and drizzle with a little olive oil.
3. Shred Cheese: Mix shredded cheddar and Gruyère. Divide into 3 portions: 3 cups for sauce, 1½ cups for layering, 1½ cups for topping.
4. Make Roux: Melt butter in a saucepan over medium heat. Whisk in flour until paste forms. Cook for 1 minute.
5. Add Milk: Slowly whisk in milk and half and half. Keep whisking until smooth and thick like a light condensed soup.
6. Add Cheese: Remove from heat. Stir in salt, pepper, paprika, and 3 cups of cheese. Mix until melted and creamy.
7. Combine: Stir cheese sauce into drained pasta.
8. Layer & Bake: Pour half of pasta into the baking dish. Sprinkle with 1½ cups of cheese. Add remaining pasta and top with remaining cheese.
9. Bake: Bake uncovered for 15–20 minutes, until bubbly and lightly golden. Broil for 2–3 minutes if a crispier top is desired.
10. Serve: Let rest 5 minutes before serving.

Recipe Details

Prep Time: 20–25 minutes
Cook Time: 15–20 minutes
Total Time: ~45 minutes
Servings: 8–10
Estimated Cost: $10–$12

Nutrition Facts (per serving)

• Calories: ~580
• Carbs: ~42g
• Protein: ~24g
• Fat: ~34g
• Sodium: ~450mg
• Note: Based on standard brands; values may vary.

Tips & Variations

• Shred Your Own Cheese: Avoid pre-shredded bags—they contain starch that affects melting.
• Room-Temp Dairy: Warm milk thickens faster and more evenly.
• Add Bacon: Crumble crispy bacon on top before baking.
• Breadcrumb Topping: Mix 1 cup panko with 2 Tbsp melted butter for a crunchy finish.
• Cheese Swap Ideas: Monterey Jack, mozzarella, gouda, or Colby all melt beautifully.
• Crunchy Top: Bake at 350°F for 25–30 min + broil 2–3 min for a firmer, golden crust.

Baked Mac and Cheese

Creamy, cheesy, and baked to golden perfection—this mac and cheese is comfort food at its finest.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8

Course: Side Dish

Cuisine: American

Calories: 580

Ingredients Equipment Method Notes

Ingredients

  

• – 1 lb elbow pasta
• – ½ cup unsalted butter
• – ½ cup all-purpose flour
• – 1½ cups whole milk
• – 2½ cups half and half
• – 4 cups shredded cheddar divided
• – 2 cups shredded Gruyère divided
• – ½ Tbsp salt
• – ½ tsp black pepper
• – ¼ tsp smoked paprika

Equipment

• – 9×13″ baking dish
• Medium saucepan
• Whisk
• Mixing bowl
• Cheese grater

Method

 

1. Preheat oven to 325°F and grease a 9×13″ baking dish.
2. Boil pasta for 1 minute less than package suggests. Drain and drizzle with oil.
3. Mix shredded cheeses. Divide into three piles: 3 cups (sauce), 1½ cups (middle), 1½ cups (top).
4. In saucepan, melt butter. Whisk in flour to form a roux. Cook 1 min.
5. Slowly whisk in milk and half and half. Cook until thickened.
6. Off heat, stir in seasonings and 3 cups cheese until melted.
7. Mix sauce with pasta. Layer half in baking dish, then 1½ cups cheese, then remaining pasta. Top with last 1½ cups cheese.
8. Bake uncovered for 15–20 min. Broil 2–3 min for a crisp top.
9. Let rest 5 minutes before serving.

Notes

– Shred your own cheese for best melting
– Try variations: bacon, garlic powder, breadcrumbs
– Make ahead and refrigerate unbaked for 1–2 days

FAQs

Can I make this ahead of time?
Yes! Assemble, cover, and refrigerate (unbaked) for up to 2 days. Bring to room temp before baking.

Can I freeze it?
Yes, freeze unbaked. Thaw in the fridge overnight, then bake as usual, adding 10–15 extra minutes.

What’s the best cheese combo?
Cheddar and Gruyère are perfect, but you can mix it up with Colby, Muenster, or mozzarella.

Do I have to bake it?
Nope! You can skip baking and serve it stovetop-style—just combine the sauce with pasta and serve.

Conclusion

This baked mac and cheese delivers the creamy texture you crave with a cheesy top that’ll have everyone asking for seconds. It’s easy enough for a weeknight and impressive enough for the holidays. Once you try it, it just might become your new go-to comfort dish.