This Baked Mac and Cheese recipe has tender macaroni coated in a rich, creamy cheese sauce made with cheddar, Gruyère, and Gouda. It’s topped with even more cheese and baked to perfection! Perfect for holidays, potlucks, and family dinners!

Be sure to check out all of my Mac and Cheese recipes! 

Baked Mac and Cheese on a white plate with a fork on the side.

Baked Mac and Cheese

There’s nothing quite like a casserole dish filled with creamy, cheesy Baked Macaroni and Cheese! This recipe has an abundance of rich, flavorful sauce, so every bite stays wonderfully creamy, even after baking. (The macaroni absorbs a surprising amount of sauce in the oven, and I promise that this recipe accounts for that!)

I love the combination of sharp cheddar, Gruyère, and Gouda. Each cheese brings something special to the sauce, creating the perfect balance of flavor and creaminess. You can also customize the cheese combination to suit your taste!

This is one of my favorite side dishes for holidays and family gatherings, and it’s make-ahead friendly, which is always a bonus. Don’t miss my Pro Tips below for the best results!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Melt the butter in a large pot over medium heat. Add the flour and stir continuously for 2 minutes. Gradually add the milk and heavy cream in small splashes, stirring continuously until smooth. Let the sauce heat through and thicken for about 5 minutes. Stir in the seasonings and hot sauce, then remove from heat.

Making a roux and cream sauce with seasonings for Baked Mac and Cheese.

Gradually sprinkle in 4 cups of shredded cheese, stirring until completely melted and smooth. Meanwhile, boil the macaroni until just shy of al dente (about 1 minute less than the package instructions).

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Making cheese sauce in a Dutch oven for Baked Mac and Cheese.

Drain the macaroni and add it to the cheese sauce. Stir gently until well combined, then transfer to a lightly greased 9 x 13-inch casserole dish.

Macaroni and Cheese in a Dutch oven and in a casserole dish.

Top with the remaining 2 cups of shredded cheese. Bake uncovered at 325°F for 25 minutes, until the cheese is melted and the casserole is heated through. Broil for a few minutes at the end if you’d like a lightly golden topping. Serve warm!

Baked Mac and Cheese in a casserole dish before and after baking.

Make Ahead Method

  • Use slightly less pasta: If making this ahead of time, I recommend using a little less than the full pound of macaroni. The pasta will continue absorbing sauce as it sits, so this helps ensure there’s plenty of creamy cheese sauce after baking.
  • Undercook the pasta: Boil the macaroni for 1–2 minutes less than al dente. It will continue cooking in the oven.
  • Assemble: Prepare the recipe as outlined, but don’t bake it. Let it cool, then cover tightly and refrigerate for up to 2 days or freeze for up to 3 months.
  • Bake: If refrigerated, let it sit out for 30 minutes while the oven preheats. Bake at 325°F for 30–35 minutes, until heated through. The consistency won’t be quite as creamy as when it’s prepared and served immediately.
  • If frozen: Thaw completely in the refrigerator before baking. Additional baking time may be needed if it’s still cold in the center.

Pro Tips

  • Shred the cheese from a block. Freshly shredded cheese melts more smoothly than packaged shredded cheese, which contains anti-caking agents that can affect the consistency of the sauce.
  • My favorite cheese combination is sharp cheddar, Gruyère, and Gouda. Cheddar provides classic mac and cheese flavor, Gruyère adds a slightly nutty richness, and Gouda melts beautifully. You can also experiment with Monterey Jack, Colby, and mozzarella!
  • My favorite cheese brands: I use Cracker Barrel Cheddar, Yancey’s Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank’s hot sauce.
  • Keep the heat low when adding the cheese. Remove the sauce from the heat before gradually sprinkling in the shredded cheese. Excessive heat can cause the sauce to separate and become grainy.
  • Don’t overcook the pasta. Boil the macaroni for 1 minute less than al dente. It will continue cooking in the oven, and slightly undercooking it helps prevent mushy results.
  • The hot sauce and mustard powder are flavor enhancers. They bring out the flavor of the cheese without making the sauce spicy or giving it a noticeable mustard flavor.
  • Optional additions include diced ham, bacon, caramelized onions, steamed broccoli, shredded chicken, or buffalo chicken.
  • For a crunchy topping: Combine 1 cup of crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle over the macaroni during the last 15 minutes of baking for a buttery, golden topping.
  • Don’t overbake. The macaroni continues absorbing the cheese sauce as it bakes. Remove it once the cheese is melted and the casserole is heated through to preserve that creamy consistency.
  • 📘 Find this recipe on page 210 of my second cookbook, Let’s EAT! 

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm individual portions in the microwave in short intervals, stirring gently between intervals. Add a splash of milk to help restore the creamy consistency. Larger portions can be reheated in a covered baking dish at 325°F until heated through.
  • Freeze: You can freeze leftovers in an airtight container for up to 3 months, although the cheese sauce may separate slightly when thawed and reheated.
  • For best results: Reheat gently and avoid overheating, which can cause the sauce to become oily or grainy. The macaroni will continue absorbing sauce during storage, so a little extra milk can make a big difference!

What to Serve With Mac and Cheese

This is a versatile side dish that pairs perfectly with so many family favorites! Here are a few of my favorite options:

A casserole dish filled with Baked Mac and Cheese with a spoon scooping it up.

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Baked Mac and Cheese on a white plate with a fork on the side.

Baked Mac and Cheese

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
5 from 46 ratings
Servings: 10 people
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This creamy Baked Mac and Cheese recipe is made with tender macaroni, a rich cheese sauce featuring cheddar, Gruyère, and Gouda, and an extra layer of melted cheese on top. It's the ultimate comfort food and a perfect make-ahead side dish for holidays and family dinners!

Ingredients

US Customary - Metric
  • 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

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 uncovered for 20 minutes. If desired, broil at 450° F for 2-3 minutes to brown the top. Serve!

Notes

Pro Tips:
  • Shred the cheese from a block. Freshly shredded cheese melts more smoothly than packaged shredded cheese, which contains anti-caking agents that can affect the consistency of the sauce.
  • My favorite cheese combination is sharp cheddar, Gruyère, and Gouda. Cheddar provides classic mac and cheese flavor, Gruyère adds a slightly nutty richness, and Gouda melts beautifully. You can also experiment with Monterey Jack, Colby, and mozzarella!
  • My favorite cheese brands: I use Cracker Barrel Cheddar, Yancey’s Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank’s hot sauce.
  • Keep the heat low when adding the cheese. Remove the sauce from the heat before gradually sprinkling in the shredded cheese. Excessive heat can cause the sauce to separate and become grainy.
  • Don't overcook the pasta. Boil the macaroni for 1 minute less than al dente. It will continue cooking in the oven, and slightly undercooking it helps prevent mushy results.
  • The hot sauce and mustard powder are flavor enhancers. They bring out the flavor of the cheese without making the sauce spicy or giving it a noticeable mustard flavor.
  • Optional additions include diced ham, bacon, caramelized onions, steamed broccoli, shredded chicken, or buffalo chicken.
  • For a crunchy topping: Combine 1 cup of crushed Ritz crackers with 2 tablespoons of melted butter. Sprinkle over the macaroni during the last 15 minutes of baking for a buttery, golden topping.
  • Don't overbake. The macaroni continues absorbing the cheese sauce as it bakes. Remove it once the cheese is melted and the casserole is heated through to preserve that creamy consistency.
  • 📘 Find this recipe on page 210 of my second cookbook, Let's EAT! 
Make-Ahead Method:
  • Use slightly less pasta: If making this ahead of time, I recommend using a little less than the full pound of macaroni. The pasta will continue absorbing sauce as it sits, so this helps ensure there's plenty of creamy cheese sauce after baking.
  • Undercook the pasta: Boil the macaroni for 1–2 minutes less than al dente. It will continue cooking in the oven.
  • Assemble: Prepare the recipe as outlined, but don't bake it. Let it cool, then cover tightly and refrigerate for up to 2 days or freeze for up to 3 months.
  • Bake: If refrigerated, let it sit out for 30 minutes while the oven preheats. Bake at 325°F for 30–35 minutes, until heated through. The consistency won't be quite as creamy as when it's prepared and served immediately.
  • If frozen: Thaw completely in the refrigerator before baking. Additional baking time may be needed if it's still cold in the center.
Storage:
  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm individual portions in the microwave in short intervals, stirring gently between intervals. Add a splash of milk to help restore the creamy consistency. Larger portions can be reheated in a covered baking dish at 325°F until heated through.
  • Freeze: You can freeze leftovers in an airtight container for up to 3 months, although the cheese sauce may separate slightly when thawed and reheated.
  • For best results: Reheat gently and avoid overheating, which can cause the sauce to become oily or grainy. The macaroni will continue absorbing sauce during storage, so a little extra milk can make a big difference!
Nutritional information is per serving, this recipe makes 10 servings. Note that the nutritional information shared is an estimate.

Nutrition

Calories: 677kcal, Carbohydrates: 42g, Protein: 27g, Fat: 44g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 138mg, Sodium: 694mg, Potassium: 294mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1454IU, Vitamin C: 1mg, Calcium: 661mg, Iron: 1mg
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Course: Main Course
Cuisine: American
Author: Stephanie