Okay, grab a seat, friend! Let’s chat about something near and dear to my heart (and probably yours too!): Baked Mac and Cheese Recipe. Oh, the memories this dish evokes! I remember being a newlywed, desperately trying to impress my husband’s very Italian mother. I thought, “What could be more comforting and universally loved than mac and cheese?”
I found some super complicated recipe online, with like, seven different cheeses and a béchamel sauce that took forever. It was a disaster! It was grainy, the cheese separated, and honestly, it tasted more like sadness than comfort. That’s when I realized I needed a Baked Mac and Cheese Recipe that was foolproof, family-friendly, and, most importantly, delicious.
This Baked Mac and Cheese Recipe is not that first attempt! Over the years, I’ve tweaked and perfected it until it’s become a staple in our house. It’s the dish I make when someone’s feeling down, the dish I bring to potlucks, and the dish that always disappears first at holiday gatherings. Trust me, even on a busy weeknight, you can whip up this Baked Mac and Cheese Recipe without pulling your hair out. My kids even help!
My whole cooking philosophy is about taking simple ingredients and turning them into something special, and this classic Baked Mac and Cheese Recipe embodies that perfectly. It’s about comfort, nourishment, and sharing good food with the people you love. So, are you ready to get started? I promise, this one’s a winner!
What You’ll Need for This Baked Mac and Cheese Recipe
Alright, let’s gather our ingredients. Don’t worry, it’s mostly stuff you probably already have in your pantry! For this Baked Mac and Cheese Recipe, you’ll need:
- 1 pound elbow macaroni: I always use the classic elbow macaroni for my Baked Mac and Cheese Recipe. It just holds the cheese sauce so well, you know?
- 1/2 cup (1 stick) unsalted butter: Don’t skimp on the butter! It’s what makes the sauce rich and creamy.
- 1/2 cup all-purpose flour: This helps thicken the cheese sauce. Make sure to whisk it in well to avoid lumps!
- 3 cups whole milk: Whole milk is key for that creamy texture. I’ve tried using lower-fat milk before, and it just doesn’t have the same richness.
- 4 cups (about 1 pound) sharp cheddar cheese, shredded: I always use sharp cheddar for my cheddar mac and cheese. It gives it that classic cheesy flavor. Buy a block and shred it yourself – it melts so much better than the pre-shredded stuff.
- 1 cup (about 4 ounces) Gruyere cheese, shredded (optional): This is my little secret ingredient! It adds a nutty, complex flavor that takes this Baked Mac and Cheese Recipe to the next level. But if you don’t have it, don’t sweat it.
- 1/2 teaspoon salt: To bring out all the flavors.
- 1/4 teaspoon black pepper: Freshly ground is best!
- 1/4 teaspoon paprika: Adds a touch of color and warmth.
- 1/2 cup breadcrumbs: For that golden, crunchy topping. Panko breadcrumbs work great!
- 2 tablespoons melted butter: To toss with the breadcrumbs.
When making this Baked Mac and Cheese Recipe, I always check my pantry first to see what cheeses I already have. Sometimes I’ll substitute a little Monterey Jack or even some Gouda for a different flavor profile. And here’s a Baked Mac and Cheese Recipe trick I learned from my grandma: a pinch of dry mustard in the cheese sauce adds a subtle tang that’s just divine!
You can find Gruyere cheese at most well-stocked grocery stores, usually in the specialty cheese section. And speaking of grocery stores, you might like my no-bake pumpkin cheesecake balls to treat your kids after that shopping experience. I also try to buy the block cheese to grate it myself instead of buying it already shredded, it helps to save money! Store any leftover cheese tightly wrapped in the refrigerator.
Let’s Make This Baked Mac and Cheese Recipe Together
Okay, friend, let’s get cooking! I’m going to walk you through each step of this Baked Mac and Cheese Recipe, just like I would if you were standing right here in my kitchen.
Instructions
- Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions. Be sure to cook it al dente, as it will continue to cook in the oven. Drain the macaroni and set aside. I learned the hard way with Baked Mac and Cheese Recipe that overcooked macaroni turns to mush!
- Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is called a roux, and it’s the base of our creamy sauce. Don’t worry if your Baked Mac and Cheese Recipe sauce seems thick at this point, we will smooth it out shortly.
- Gradually whisk in the milk, making sure to smooth out any lumps. Continue whisking until the sauce thickens slightly, about 5-7 minutes. It should be thick enough to coat the back of a spoon. While the Baked Mac and Cheese Recipe is thickening, I usually start shredding the cheese.
- Remove the saucepan from the heat and stir in the cheddar cheese, Gruyere cheese (if using), salt, pepper, and paprika. Stir until the cheese is melted and the sauce is smooth and creamy. Taste and adjust seasonings as needed. In my kitchen, this Baked Mac and Cheese Recipe usually takes about 10-15 minutes to make the cheese sauce.
- Add the cooked macaroni to the cheese sauce and stir to coat evenly.
- Pour the macaroni and cheese into the prepared baking dish and spread it out in an even layer.
- Make the breadcrumb topping: In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Your Baked Mac and Cheese Recipe should smell like cheesy goodness at this point!
- Bake for 20-25 minutes, or until the topping is golden brown and the macaroni and cheese is bubbly.
- Let the mac and cheese cool for a few minutes before serving. This allows the cheese sauce to set up a bit.
I’ve learned over the years that a good cheese sauce is all about patience. Don’t rush the roux, and make sure to whisk constantly to avoid lumps. And remember, freshly grated cheese melts so much better than the pre-shredded stuff. For a little extra kick, try adding a pinch of cayenne pepper to the cheese sauce. If you love the heat, you’ll enjoy my Spicy Buffalo Chicken Mac and Cheese! While the Baked Mac and Cheese Recipe is baking, I usually clean up the kitchen or set the table. It’s also a good time to think about what side dishes you’re going to serve with it.
How I Love to Serve This Baked Mac and Cheese Recipe
Okay, so the Baked Mac and Cheese Recipe is out of the oven, smelling amazing, and you’re ready to eat! But how do you serve it? Well, my family loves this Baked Mac and Cheese Recipe when I serve it with a simple green salad. The crispness of the lettuce and the tang of the vinaigrette provide a nice contrast to the richness of the mac and cheese. And honestly, sometimes that’s all you need!
But for a more substantial meal, I also love to serve this Baked Mac and Cheese Recipe with roasted vegetables. Broccoli, Brussels sprouts, or carrots all pair beautifully. The sweetness of the roasted vegetables complements the savory cheese sauce. And if you’re feeling really ambitious, you could even add a grilled chicken breast or some pulled pork. My kids also love it when I add some cut-up hot dogs to the cheddar mac and cheese!
This Baked Mac and Cheese Recipe is perfect for potlucks, holiday gatherings, or even just a cozy night in. It’s also a great make-ahead dish. You can assemble it ahead of time and bake it just before serving. If you have extra Baked Mac and Cheese Recipe, it’s delicious reheated! Just add a splash of milk to keep it creamy. I’ve even been known to make mac and cheese grilled cheese sandwiches with the leftovers!
For presentation, I like to sprinkle a little extra paprika on top before serving. It adds a pop of color and a touch of smokiness. And if you really want to impress your guests, you can bake the mac and cheese in individual ramekins. Friends always ask for this Baked Mac and Cheese Recipe recipe, and I’m always happy to share! I find that adding a little bacon on top of the creamy mac and cheese recipe makes it that much better and appealing to my friends. If you are making this for Thanksgiving, try making baked pumpkin seeds on the side!
Your Baked Mac and Cheese Recipe Questions Answered
Okay, let’s tackle some common questions I get about this Baked Mac and Cheese Recipe. I’ve made this dish countless times, so I’ve definitely learned a thing or two along the way!
- My cheese sauce is grainy. What did I do wrong? This usually happens when the cheese gets too hot too quickly. Make sure to remove the saucepan from the heat before adding the cheese, and stir constantly until it’s melted. If it does get grainy, try whisking in a tablespoon of lemon juice or Dijon mustard. It can sometimes help to smooth it out.
- Can I use different cheeses? Absolutely! This classic baked mac and cheese is delicious with all sorts of cheeses. Try adding some Gruyere, Gouda, Monterey Jack, or even a little bit of smoked cheddar. Just make sure to use a cheese that melts well. You know what I do when my Baked Mac and Cheese Recipe has different cheeses? I use the names of the cheeses as inspiration for the name of the dish.
- Can I make this ahead of time? Yes, you can! Assemble the mac and cheese in the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake it, remove the plastic wrap and bake as directed, adding a few extra minutes to the baking time if needed.
- My breadcrumb topping isn’t getting golden brown. What can I do? Try broiling the mac and cheese for a minute or two at the end of the baking time, but keep a close eye on it to prevent it from burning. I often do that with my easy mac and cheese bake.
- Can I add vegetables to this? Of course! Broccoli, cauliflower, peas, or spinach would all be delicious additions. Just add them to the macaroni and cheese before pouring it into the baking dish.
- What can I do to make it spicier? Add a pinch of cayenne pepper to the cheese sauce, or use a pepper jack cheese instead of cheddar.
- Can I make this gluten-free? Yes, you can! Use gluten-free macaroni and a gluten-free flour blend for the roux.
My Final Thoughts on This Baked Mac and Cheese Recipe
This Baked Mac and Cheese Recipe isn’t just a recipe to me, it is a symbol of comfort, family, and love. It’s the dish that always brings people together, and it’s the dish that I know I can always count on to put a smile on my family’s faces. Here are some of my Baked Mac and Cheese Recipe Pro Tips:
- Don’t overcook the macaroni: Al dente is the key!
- Use freshly grated cheese: It melts so much better.
- Be patient with the cheese sauce: A smooth, creamy sauce is worth the effort.
And here are a few variations I’ve tried over the years:
- Lobster Mac and Cheese: Add cooked lobster meat to the macaroni and cheese before baking.
- Bacon Mac and Cheese: Add cooked bacon to the macaroni and cheese, or sprinkle it on top before baking.
- Spicy Mac and Cheese: Add a pinch of cayenne pepper to the cheese sauce, or use a pepper jack cheese instead of cheddar.
My husband loves the bacon version, while my kids are partial to the classic cheddar mac and cheese. I hope you’ll try this Baked Mac and Cheese Recipe and make it your own. Don’t be afraid to experiment with different cheeses, vegetables, or toppings. The most important thing is to have fun and enjoy the process! I hope your Baked Mac and Cheese Recipe turns out perfectly, and that it brings as much joy to your family as it has to mine. It is very simple to make an easy mac and cheese bake, and I have full faith that you can do it too!
Happy cooking!
Baked Mac and Cheese Recipe
This classic baked mac and cheese recipe is creamy, cheesy, and comforting. It’s the perfect crowd-pleasing dish for any occasion!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 1 pound elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in salt and pepper. Add 3 cups of cheddar cheese and Monterey Jack cheese and stir until melted and smooth.
- Add macaroni to the cheese sauce and stir to combine.
- Pour macaroni and cheese into the prepared baking dish.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle over the macaroni and cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let stand for 5 minutes before serving.
Notes
For an extra crispy topping, broil for the last 1-2 minutes, watching carefully to prevent burning. You can also add a dash of paprika to the breadcrumb topping for color.