This Baked Mac and Cheese recipe is easy to make with a creamy 3-cheese blend and perfectly cooked macaroni. There is plenty of delicious cheese sauce with even more melted cheese on top. This makes a perfect dinner recipe or holiday side dish idea.
Optional additions include ham, bacon, chicken, or a crunchy Ritz cracker or breadcrumb topping!
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.
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.
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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.
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 and cheese I’ve ever had. The family loves it, it’s a favorite! I’ll make this many times a year! Thank you!
You’re very welcome Joann, I’m so happy the family liked it!💖
Making this soon. Would you recommend making ahead then cooking off the next day, or baking early the day of then keeping warm for 3-4 hours?
HI Heather! Did you see the Make-Ahead method in the blog post? I will paste it here for you but if you have additional questions, just let me know! 🙂
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.
I did see it! I was trying to weigh out which would work better. I cooked the morning of them held it in a slightly warm oven for the 3 hours. It was still quite creamy and loved by many! Thank you!
Oh great!!! My apologies for not realizing that you had already seen it!! Thank you so much for letting me know how it came out!!! YAY!!
Thanks for the recipe! This Baked Mac & Cheese is Amazing! So Yummy! I will definitely be making this for the holidays!
You’re very welcome Heather! This is such a great one for the holidays, you can feed the hungry kids but also makes a great side dish for the adults. Thanks so much for the great review!💖
Followed the directions exactly. Only difference is I had 12oz gluten free pasta. Turned out great! 💯
I’m so happy you enjoyed it gluten free Darrell! Thanks so much for the great comments!😃
I halved the recipe, and it still turned out great! I appreciate the note about making the roux
Great job Natalie! I’m so happy it was such a success, thanks so much for the great review!💖
Thank you Stephanie for such a wonderful mac and cheese dis!!!!!
You’re very welcome Linda, I’m so happy you liked it!💖
I made this baked macaroni and cheese today and it was simply delicious!! My family loved it and had will be making it many times in the future. Would be a wonderful dish for a potluck, holidays and any other special event. Thank you, Paula for such an amazing mac and cheese recipe!!!!
You’re very welcome Linda! I’m so happy you liked this one. Definitely a great dish for a potluck or holiday party. Thanks so much for the great review!💖
This is the best mac and cheese recipe I have found and made! I’m a cook and cooking is my passion. Now I’m perusing the site for other gems. Thank you for posting!
Hi Kelly!! I am sooo happy that you love this Mac and Cheese, and that you love to cook as much as I do- I am excited for you to try some other recipes! I think you’ll find lots of tasty options! 🙂 Thank you so much for the review!! -Stephanie
We have tried so many mac and cheese recipes and this is by far the best and most flavorful one we’ve ever tried! No need to try any others. The taste and consistency were incredible. Thank you!!
Thanks so much for the great comments Nicole, I’m so happy it was such a hit!💖
I made it with the cheese I had on hand, Colby Jack, Mexican blend and sharp cheddar. It turned out really well. I’ll try the fancy cheese next time. 🤩
I love those cheeses, that’s a great way to mix things up Rebeccah. Thanks so much for taking the time to leave a review!💗