Get my Cookbooks! Baked Mac and Cheese
This Baked Mac and Cheese recipe is easy to make with savory macaroni smothered in a creamy 3-cheese sauce. This makes a perfect dinner recipe or holiday side dish idea.
Be sure to check out all of my Mac and Cheese recipes!
Baked Mac and Cheese
Nothing beats a casserole dish filled with this creamy 3-cheese Baked Macaroni. This recipe ensures that there is absolutely no shortage of that delicious cheese sauce. (It’s amazing how much sauce the macaroni continues to absorb when it bakes, but this recipe completely factors that in.)
I love the combination of cheddar, gruyere, and gouda, but the cheese combinations are endless. Feel free to keep it simple and stick to cheddar, or add in as many additional cheese combinations as you want!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Melt butter in a large pot over medium heat. Add the flour and use a silicone spatula to stir continuously for 2 minutes. Add the milk/heavy cream in small splashes, stirring continuously.
Let it heat through and thicken while you continue to stir for 5 minutes. Add the seasonings and hot sauce and remove from heat.
Gradually sprinkle in 4 cups of shredded cheese, stirring continuously until smooth. Meanwhile, boil the macaroni for 1 minute less than al dente.
Combine the drained macaroni and the cheese sauce and transfer to a lightly greased 9 x 13-inch casserole dish.
Top with 2 cups of shredded cheese and bake at 325° for 25 minutes. Broil at the end for a few minutes if desired, then serve!
Make Ahead Method
- Pro Tip: If making ahead, I recommend using a little less than the full pound of pasta to ensure that there is an extra abundance of cheese sauce, as the macaroni will absorb more of it during storage.
- Assemble and Store: Cook the macaroni for 1-2 minutes less than al dente. Assemble the macaroni as outlined but do not bake. Let it cool completely, then cover and refrigerate for up to 2 days or freeze for up to 3 months.
- Bake: Let it sit out for 30 minutes prior to baking, then bake at 325° for 30-35 minutes. Note that the consistency won’t be quite as creamy as when prepared and served immediately.
Pro Tips
- Optional additions include diced ham, bacon, caramelized onions, steamed broccoli, shredded chicken, buffalo chicken, and more!
- Pasta shells also make a great choice for this recipe instead of macaroni.
- Make sure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
- Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
- I used Cracker Barrel Cheddar, Yancey’s Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank’s hot sauce.
- The hot sauce and mustard powder are flavor enhancers and can’t be tasted outright. The hot sauce doesn’t make it spicy.
- For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
- 📘 Find this recipe on page 210 of my 2nd cookbook, Let’s Eat!
Storage
- Store in an airtight container and refrigerate for up to 3 days.
- You can freeze leftovers, however they don’t restore quite back to their original consistency.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 9 x 13-inch Casserole Dish: This is the one pictured in this recipe, this is a less expensive one, and disposable tins can be used as well.
- Box Cheese Grater– Grating/Shredding cheese from a block will also give you the best flavor and consistency.
- Pasta Strainer– I have this one and love it.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
Try These Next
-
- Tuscan Mac and Cheese
-
- Chili Mac
-
- Creamy Chicken Pasta
-
- Cajun Chicken
-
- Baked Ravioli
-
- Ground Beef Pasta
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Tried This Recipe?
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Baked Mac and Cheese
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 each: onion powder, pepper
- 3 cups cheddar, shredded
- 2 cups Gruyere, shredded
- 1 cup Gouda, shredded
Equipment
Instructions
- Preheat oven to 325° F. Measure out ingredients before beginning.
- Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached. (I use 1 tbsp. kosher salt.)
- Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown. Add the heavy cream/milk in small splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
- Let it simmer, uncovered, while you boil the macaroni for 1 minute less than al dente (about 7 minutes, refer to package). Stir both the sauce and the macaroni periodically.
- Add the seasonings and hot sauce to the sauce. Remove from heat.
- Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
- Drain the macaroni and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
- Bake for 20 minutes. If desired, broil at 450 for 3 minutes to brown the top. Serve!
Notes
- Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
- Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
- I used Cracker Barrel Cheddar, Yancey's Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank's hot sauce.
- Make sure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
- Pasta shells also make a great choices for this recipe instead of macaroni.
- The hot sauce and mustard powder are flavor enhancers and can't be tasted outright. The hot sauce doesn't make it spicy.
- For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
- 📘 Find this recipe on page 210 of my 2nd cookbook, Let's Eat!
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
- You can freeze leftovers, however they don't restore quite back to their original consistency.
Nutritional information is per serving, this recipe makes 10 servings. Note that the nutritional information shared is an estimate.
Nutrition
This is the best mac & cheese I’ve ever made. I now make it all the time and people are always asking for the recipe! I use 1 1/2 lbs of freshly shredded cheese. Usually 1/2 lb of pepperjack and 1 lb of colby or colby jack cheese. The pepperjack gives a nice little kick, but not too much. Thank you for this fabulous recipe!
I’m so happy that you love the recipe Tammy, pepper jack cheese is a huge favorite of mine, I love that you use that in this! Thank you so much for taking the time to leave a review, I really appreciate it! 🙂 -Stephanie