Dinner

Baked Mac and Cheese Recipe

ByVictor Layne January 11, 2026January 11, 2026

Introduction

This classic baked mac and cheese recipe delivers a rich, creamy, and cheesy dish that’s perfect for family dinners or comfort food cravings. With a blend of cheddar and mozzarella cheeses and a golden baked topping, it’s sure to satisfy both kids and adults alike.

A white rectangular baking dish filled with creamy macaroni and cheese. The macaroni pasta is covered with a thick layer of melted, golden-brown cheese that stretches in long strings as a spoon lifts a portion out of the dish. The top layer has a bubbly, slightly browned texture, while the layers below show soft, smooth, and cheesy pasta pieces. The dish sits on a white marbled surface, with a softly blurred background giving a warm and inviting feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tbsp unsalted butter (2/3 stick plus more for greasing)
1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste)
1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta)
1/2 cup reserved pasta water
1 Tbsp extra-light olive oil (or other neutral oil)
6 cups shredded medium cheddar cheese (16 oz)
2 cups shredded mozzarella cheese (6 oz)
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp paprika
1 tsp mustard powder (or 2 teaspoons Dijon mustard)
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper (plus more to taste)

Instructions

Step 1: Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
Step 2: Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta, then cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta, and immediately drizzle with the oil to prevent sticking. Set aside.
Step 3: In a large bowl, stir together the cheddar and mozzarella cheeses and set aside. You should have about 8 cups total.
Step 4: In a large pot or Dutch oven over medium heat, melt the butter. When foaming, whisk in the flour and continue whisking for about 2 minutes until it turns golden.
Step 5: Slowly pour in the milk, cream, and reserved pasta water while whisking continuously. Keep whisking until the sauce is smooth, creamy, and just begins to boil.
Step 6: Add paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and black pepper. Whisk to combine, reduce heat to low, and simmer while stirring for 2 to 3 minutes until the sauce thickens like a light gravy.
Step 7: Stir 3 cups of the cheese mixture into the sauce until melted. Add another 3 cups and stir again until melted. Stir in the cooked pasta to coat evenly. Turn off heat and adjust seasoning with salt and pepper as needed.
Step 8: Pour the mac and cheese into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese on top. Bake for 15 minutes until the cheese is melted and bubbly. For a golden-brown crust, broil for the last 2 to 3 minutes. Serve warm.

Tips & Variations

Use a mix of sharp and mild cheddar for a more complex flavor.
Add cooked bacon or sautéed onions for extra richness.
Try topping with breadcrumbs before baking for a crunchy crust.
Substitute whole milk with 2% milk if preferred, though whole milk adds creaminess.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the creamy texture. Avoid microwaving to prevent the sauce from separating.

How to Serve

A close-up of creamy mac and cheese in a white baking dish, showing gooey melted cheese stretched as a spoon lifts a serving. The dish has two clear layers: a bottom layer of soft, elbow-shaped pasta in a creamy pale yellow sauce, and a top layer of golden-browned, bubbly cheese with some light brown spots, giving a slightly crispy texture. The background is a white marbled surface, and the focus is on the rich, stretchy cheese and creamy pasta. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different pasta shapes for mac and cheese?

Yes, feel free to use other short pasta like shells, rotini, or penne. Just make sure they cook al dente and hold the cheese sauce well.

How do I prevent the mac and cheese from being too watery?

Be sure to cook the sauce until it thickens before adding the cheese and pasta. Also, drain the pasta well and reserve only a small amount of pasta water to adjust sauce consistency.