Introduction
Few dishes feel as comforting and nostalgic as a steaming, cheesy baked mac and cheese. This version wraps tender elbow pasta in a luxuriously creamy cheese sauce, then bakes it until the top is irresistibly melty and golden. Imagine scooping into a bubbling casserole — warm, rich, and indulgent, with every forkful stretching in perfect cheesy bliss.
It’s the kind of dish that brings people together. Whether you’re serving it for a cozy weeknight dinner, a holiday gathering, or a potluck, it delivers that satisfying, home-cooked hug in a bowl. With a smooth, well-seasoned sauce and a blanket of melted cheese, you won’t mind leftovers — especially when they reheat beautifully.
This baked mac and cheese elevates the classic comfort food, combining technique and familiar flavors to give you something both timeless and a little special.
Why You’ll Love This Recipe
- Creamy, rich cheese sauce — a velvety bechamel base loaded with real cheese.
- Extra cheesy topping — no breadcrumbs; just gooey, melted cheese on top.
- Family and crowd-friendly — makes a large casserole, ideal for sharing.
- Comfort food classic — nostalgic, hearty, and deeply satisfying.
- Make-ahead friendly — assemble in advance for easy baking later.
- Great reheats — maintains its creamy texture when warmed up.
Ingredients
- 6 Tbsp unsalted butter (+ extra for greasing)
- 1 Tbsp + ½ tsp fine sea salt, divided
- 1 lb (about 450 g) elbow macaroni (or any small pasta shape)
- ½ cup reserved pasta cooking water
- 1 Tbsp neutral oil (like extra-light olive oil)
- 6 cups (about 16 oz) shredded medium cheddar cheese
- 2 cups (about 6 oz) shredded mozzarella cheese
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp paprika
- 1 tsp mustard powder (or 2 tsp Dijon mustard)
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper (plus more to taste)
Instructions
- Preheat & Prep
Preheat your oven to 350 °F (175 °C). Generously butter a 3-quart or 9×13-inch casserole dish and set it aside. - Cook the Pasta
Bring a large pot of water to a vigorous boil. Salt it well (use about 1 Tbsp of salt). Add the macaroni and cook until al dente — still firm in the center. Reserve ½ cup of the pasta water, then drain the pasta. Immediately drizzle with the oil and toss to prevent sticking. - Make the Cheese Blend
In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside — you’ll use part of this for the sauce, and part for topping. - Make the Roux
In a large pot (at least 5-quart), melt the butter over medium heat. Once foaming, whisk in the flour. Continue stirring for about 2 minutes, until the roux takes on a light golden hue and loses its raw flour taste. - Build the Sauce
Slowly pour in the milk, cream, and the reserved pasta water, whisking constantly to keep the sauce smooth. Bring it just to a gentle boil. Then lower the heat and whisk in the paprika, mustard powder (or Dijon), garlic powder, onion powder, and the remaining ½ tsp salt plus the pepper. Let the sauce simmer gently for 2–3 minutes until it thickens slightly into a gravy-like consistency. - Melt the Cheese into the Sauce
Take about 3 cups of your cheese mixture and add to the sauce, stirring until fully melted. Add another 3 cups, stir again, and reserve the final 2 cups of cheese for topping. Once all combined, gently fold in the cooked pasta to coat every piece in the cheesy sauce. Taste and adjust salt and pepper if needed. - Assemble & Bake
Transfer the mac and cheese into your prepared casserole dish. Evenly sprinkle the reserved 2 cups of cheese over the top. Bake uncovered for about 15 minutes, or until the cheese on top is melted and bubbling. For a golden crust, switch the oven to broil for 2–3 minutes, watching carefully so it doesn’t burn. - Serve Warm
Let the casserole rest for a couple of minutes out of the oven, then serve immediately with a big spoon — those stretchy cheese pulls are part of the magic.
You Must Know (Helpful Tips)
- Reserve pasta water — its starch helps loosen the sauce and gives better consistency.
- Use good quality pasta — a sturdy, well-made pasta holds up better and doesn’t turn mushy.
- Whisk constantly when making the sauce — this avoids lumps and helps you catch the right thickness.
- Don’t overbake — you want melted cheese on top, but not dried-out pasta.
- Grate your own cheese — pre-shredded cheese often has anti-caking agents and can affect how smoothly it melts.
- Let it rest after baking — it makes serving neater and helps the sauce settle.
Storage Tips
- In the fridge: After cooling to room temperature, store leftovers in an airtight container for up to 4 days.
- Freezing: For longer storage, cover the assembled but unbaked casserole tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking.
- Reheating: Sprinkle a little water over a portion, then heat in the microwave or oven until just warmed through — this helps revive the creamy texture.
Ingredient Substitutions
- Cheddar / Mozzarella: For a different flavor profile, use sharp cheddar, Gruyère, Colby Jack, or a blend.
- Milk & Cream: You can use half-and-half or whole milk + more milk if you want a lighter sauce (though it will be less rich).
- Mustard Powder: Substitute with Dijon mustard for a more pungent tang.
- Spice Variations: Add a pinch of cayenne pepper for heat, or smoked paprika for a subtle smokiness.
- Pasta Shape: Shells, cavatappi, fusilli, or penne all work well — as long as they hold the sauce nicely.
Serving Suggestions
- Pair with roasted vegetables (like broccoli, Brussels sprouts, or carrots) for a balanced meal.
- Serve alongside grilled or baked chicken, pork chops, or meatloaf for a classic comfort-food combo.
- Add a crisp green salad or a simple tomato cucumber salad to cut through the richness.
- Offer crusty bread to help scoop up the creamy sauce, or serve as a side in a holiday spread.
Pro Tips
- For the ultimate cheese pull, let the dish sit for 5 minutes before serving — it gives you that stretchy, gooey texture without being too runny.
- Try layering different cheeses: more flavorful ones at the bottom, classic cheddar on top, for complex taste and a beautiful top crust.
- If you want a golden-but-crispy top (without broiling), mix the top cheese with a tablespoon of panko breadcrumbs and sprinkle lightly before baking.
- Use a deep-dish casserole if you want a thicker, richer bake — or split the recipe into two smaller dishes to bake and freeze separately.
Frequently Asked Questions (FAQ)
Q: Can I make this mac and cheese ahead of time?
A: Yes — you can assemble it, cover, and refrigerate for up to 2 days before baking. When you’re ready to bake, just add a few extra minutes to cook time so it’s heated through and bubbly.
Q: Is it possible to make this gluten-free?
A: You can try using gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend, but the sauce’s texture may vary slightly.
Q: Why did my cheese sauce turn grainy or separate?
A: That can happen if the sauce gets too hot or boils aggressively, or if the cheese is added too quickly. To avoid that, keep the heat moderate, whisk constantly, and add cheese in batches, allowing it to melt fully before adding more.
Q: Can I add mix-ins like bacon, vegetables, or breadcrumbs?
A: Absolutely — cooked bacon, sautéed spinach, roasted veggies, or a breadcrumb topping all make great additions. Just layer or fold them in before baking.
Q: My mac and cheese dried out a little in the fridge, how do I revive it?
A: When reheating, sprinkle a little water or milk over the portion, then heat gently. Stirring occasionally helps re-incorporate moisture.
Q: Can I double (or halve) this recipe?
A: Yes — the sauce and pasta scale easily. For a larger batch, use a bigger baking dish, and for a smaller one, adjust the ingredients proportionally.
Warm, cheesily satisfying, and deeply comforting — this baked mac and cheese is your go-to for cozy dinners, family favourites, and gatherings where you want to treat everyone to something classic and heartwarming.
