This Baked Mac and Cheese recipe is going to become a family classic. Made with easy to find ingredients, by following my detailed instructions this recipe will turn out perfect every single time.
While making a homemade mac and cheese can be intimidating because it involves making a cheese sauce from scratch, the comfort level of easy baked mac and cheese is off the charts.
This recipe went through so many rounds of testing. I wanted to ensure that it turned out absolutely perfect for you and would be the comforting classic that everyone knows and loves. The result is a creamy and delicious baked mac and cheese that you can turn to over and over again.
How to Make Baked Mac and Cheese
This is a brief overview of how easy this delicious recipe is. Please note that you will want to follow the recipe exactly as written in the recipe card at the bottom of the post.
Cook the Pasta
Since the pasta will bake after it is boiled, you want to boil it for the lower end of the cooking range indicated on the box. For example, if the box says to cook for 6 to 8 minutes, cook it for 6 minutes. For a more detailed look at cooking pasta in general, read my post How to Cook Pasta.
Make the Roux
The roux is what will hold the cheese sauce together as it bakes. The most important tips for making the roux are for the milk and the half and half to be cold, to cook the flour for at least 30 seconds, and to add the half and half slowly allowing it to absorb before you add more.
Make the Cheese Sauce
After you’ve added the cold milk and half and half, add the seasonings. Then add in four cups of cheese, allowing it melt into the sauce (reserving 2 cups for the top). Finally, stir in the cooked pasta.
Put it All Together and Bake
Pour the pasta tossed with cheese sauce into a casserole dish. Top with the two remaining cups of cheese, finally bake for 15 minutes.
Tips and Tricks
There are going to be quite a few here, so buckle up.
- Skip pre-shredded cheese. It is critical to this recipe that the cheese melts well, and pre-shredded cheese is coated in a preservative that prevents it from melting well. Take the extra five to ten minutes and shred the cheese from the block.
- Pick a cheese that melts well. We are calling for cheddar and gruyere because of how they melt and their combined flavor. Some other great melting cheeses include fontina, gouda, Havarti, Colby, and American.
- Weigh your cheese. It is best to weigh the cheese, rather than measure it after shredding. If you don’t have a scale, a good rule of thumb is that 4 ounces of cheese is 1 cup. So if you buy a block of cheese that is eight ounces you know that you will get two cups of shredded cheese out of it.
- The milk and half and half need to be cold. I like to start this recipe by measuring everything out and then I put the milk and half and half back in the refrigerator in their measuring cups.
- Cook the flour-butter mixture for about 30 seconds before adding any milk. This will eliminate any flour taste in the final dish.
- Add the milk and half and half slowly. You will want to add just a few tablespoons at a time, waiting for it to be absorbed before adding more. Though you want to go slowly, the whole process will take less than two minutes.
Storing Leftovers
Leftover mac and cheese can be stored in the refrigerator in an airtight container for up to four days. I would recommend reheating just the portion you plan on eating on the stovetop over low heat. You likely will need to add a little bit of milk. Please note that the leftovers won’t be quite as delicious as the original was.
I do not recommend freezing this recipe.
What to Serve with Baked Mac and Cheese
This recipe works great as a main dish and also as a side. Here are a few suggestions for each.
- If this is a side dish, you will love it alongside my baked chicken legs, salisbury steak, easy top round roast, or spatchcock chicken.
- If this is a main dish for your family, consider serving it with tomato soup, chopped salad, and baked potato wedges.
If you make this easy mac and cheese bake or any of my other recipes, leave me a comment and let me know what you think! I love hearing from you!
Baked Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni uncooked (453.6 grams)
- 6 tablespoons unsalted butter (84.75 grams)
- 6 tablespoons all purpose flour (45 grams)
- 2 1/4 cups cold half and half (532.2 ml)
- 1 1/2 cups cold whole milk (354.9 ml)
- 2 teaspoons kosher salt (3/4 teaspoon if table salt)
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 cups medium cheddar cheese divided, read above about measuring cheese (452 grams)
- 2 cups Gruyere cheese divided (226 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray. Set aside.
- Cook the macaroni according to package instructions, making sure to salt the water with 2 teaspoons of kosher salt. When it is finished cooking, drain and set aside.1 pound elbow macaroni
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Whisk in the flour. Make sure it fully combines with the butter and cooks for about 30 more seconds. Then slowly whisk in the half and half and the whole milk. You want to start with just a few tablespoons at a time, adding more once it is absorbed by the roux. Then you can gradually add it more quickly. The whole process should take less than 2 minutes.6 tablespoons unsalted butter, 2 1/4 cups cold half and half, 1 1/2 cups cold whole milk, 6 tablespoons all purpose flour
- Combine the grated cheeses. Then pull out 2 cups and set aside. (You will have one bowl of 4 cups and one bowl of 2 cups.)4 cups medium cheddar cheese, 2 cups Gruyere cheese
- Add in the salt, onion powder, garlic powder, paprika, and black pepper to the sauce. Stir in 4 cups of shredded cheese until completely melted. Try the sauce and add more seasoning to taste.2 teaspoons kosher salt, 1 1/2 teaspoons garlic powder, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1 1/2 teaspoons onion powder
- Stir in the cooked noodles. Transfer the mixture to the prepared baking dish. Top with the remaining 2 cups of cheese.
- Put the baking dish in the oven and bake for 30 minutes. Let it rest for 5 minutes before serving.
Allison says
Hi! Could I prep this the day before and keep it in the fridge overnight before baking?
I haven’t tested that with this recipe, but I can’t think of a reason why it wouldn’t work.