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 on a white plate with a fork on the side.

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.

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

Gradually sprinkle in 4 cups of shredded cheese, stirring continuously until smooth. Meanwhile, boil the macaroni for 1 minute less than al dente. 

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

Combine the drained macaroni and the cheese sauce and 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 2 cups of shredded cheese and bake at 325° for 25 minutes. Broil at the end for a few minutes if desired, then serve!

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

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.

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.

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 35 ratings
Servings: 10 people
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This Baked Mac and Cheese recipe is easy to make with a creamy 3-cheese blend and perfectly cooked macaroni.

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

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

Cheese:
  • 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.
More Pro Tips:
  • 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.
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

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie