This homemade baked mac and cheese is creamy all the way through, with a rich cheddar cheese sauce and a melted layer of Gruyère and Parmesan on top. It only spends a few minutes in the oven, so you get that cheesy baked topping without the macaroni drying out. Bring a pan of this to Thanksgiving dinner, serve it alongside Sunday supper, or make it the whole meal.
Mac and cheese is one of my absolute favorite foods, and I have pretty strong opinions about what makes a good one. I want to actually taste the cheese, not just have a bowl of pasta covered in a sauce that happens to be yellow. And if I’m making baked mac and cheese, I want it creamy when I scoop it out of the pan, not so firm that I’m cutting it into squares.
That’s why I like making the cheese sauce on the stove before the macaroni goes into the oven. The sharp cheddar gives the sauce that familiar, cheesy flavor, while the Gruyère and Parmesan go on top where you can really taste them. You get plenty of cheese throughout without making the whole dish overly heavy.
The other thing that matters is the baking time. Everything is already cooked before it goes into the oven, so there’s no reason to leave it in there for half an hour. You’re really just melting that final layer of cheese. As soon as the topping is melted and bubbly, it’s ready to come out.
Why You’ll Love This Baked Mac and Cheese
- It stays creamy. The macaroni is coated in homemade cheese sauce before baking, and the short time in the oven helps keep it from drying out.
- The cheese actually tastes like cheese. Sharp cheddar gives the sauce plenty of flavor, while Gruyère and Parmesan add a richer, saltier finish.
- No breadcrumb topping needed. The melted cheese on top gives you a great finish without covering the macaroni in breadcrumbs.
- It works as a main dish or a side. Serve a generous scoop for dinner or put the whole pan on the table alongside your favorite Southern comfort food.
Ingredients for Homemade Baked Mac and Cheese
- Elbow macaroni: The classic choice for homemade macaroni and cheese. The small shape holds onto the sauce, so you get plenty of cheese in every bite.
- Unsalted butter: Forms the base of the roux that thickens the cheese sauce.
- All-purpose flour: Works with the butter to thicken the milk into a smooth sauce that coats the macaroni.
- Whole milk: Gives the sauce its creamy texture without needing heavy cream.
- Sharp cheddar cheese: The main cheese in the sauce. Sharp cheddar has enough flavor to stand out once it’s mixed with the pasta.
- Garlic powder: Adds a little savory flavor to the cheese sauce without making it taste garlicky.
- Coarse kosher or sea salt: Seasons the pasta and cheese sauce. If you’re using salted butter, leave out the additional salt.
- Black pepper: Gives the cheese sauce a little seasoning without adding heat.
- Gruyère cheese: A smooth-melting cheese with a slightly nutty flavor.
- Parmesan cheese: Adds a salty, savory taste to the melted cheese on top.
How to Make Creamy Baked Mac and Cheese
Cook the macaroni
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Bring a large pot of water to a boil and cook the elbow macaroni until al dente. You want it tender but still holding its shape.
Make the cheese sauce
- While the macaroni cooks, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.
- Slowly add the milk, whisking continuously to keep the sauce from developing lumps.
- Turn off the heat and stir in the sharp cheddar, garlic powder, salt, and black pepper. Continue stirring until the cheese is melted and the sauce is smooth and creamy.
Combine the pasta and sauce
- Drain the macaroni and return it to the pot.
- Pour the cheese sauce over the macaroni and stir until all the pasta is coated.
Add the cheese topping
- Transfer the macaroni and cheese to the prepared baking dish and spread it into an even layer.
- Sprinkle the grated Gruyère and Parmesan evenly over the top.
Bake until melted and bubbly
- Bake for 10-15 minutes, just until the cheese topping is melted and bubbly.
- Remove the dish from the oven and serve while it’s hot and creamy.
What’s the Best Cheese for Baked Mac and Cheese?
For this recipe, I use sharp cheddar, Gruyere, and Parmesan. Each cheese has a different job, and together they give the mac and cheese a lot more flavor than the cheddar will alone.
Sharp cheddar is the one I wouldn’t change. It gives the actual cheese sauce its flavor. Mild cheddar can get lost once it’s mixed with the milk and macaroni, so I recommned sticking with sharp.
Gruyere melts well and has a slightly nutty flavor that works really well with the cheddar. Parmesan adds a saltier, savory taste. Both go on top rather than into the sauce, so you get that extra cheese flavor right where the macaroni comes out of the oven.
I also recommend buying blocks of cheese and grating them yourself. Packaged shredded cheese is convenient, but the added starches and anti-caking ingredients can keep it from melting as smoothly.
Kara’s Tips for Creamy Baked Mac and Cheese
- Warm the milk slightly before adding it to the roux. It can make it easier to whisk everything together without lumps.
- Don’t rush the cheese sauce. Keep whisking as you add the milk so the flour incorporates evenly. You want a smooth sauce, not little pockets of flour throughout.
- Use freshly grated cheese. This is one recipe where taking a few extra minutes to grate the cheese makes a noticeable difference.
- Watch the oven, not just the clock. The topping should be melted and bubbly. Leaving the pan in longer won’t make the macaroni better, and the pasta will continue absorbing the sauce as it bakes.
What to Serve with Baked Mac and Cheese
Mac and cheese can absolutely be dinner on its own, but it’s also one of my favorite sides to put on th table when we’re having barbecue or a big family meal.
A few things I’d serve it with:
- Texas Style BBQ Chicken Thighs for a backyard dinner
- Oven Baked Ribs for a hearty Sunday supper.
- Smoked Chicken Breast when the smoker is already going.
- Garlic Parmesan Roasted Broccoli and Cauliflower when you want a vegetable alongside all that cheese.
This is also a good one to remember around Thanksgiving and Christmas when you’re filling the table with the sides everyone looks forward to.
Can You Make Baked Mac and Cheese Ahead of Time?
You can assemble this mac and cheese ahead of time, but the texture won’t be quite the same as making it fresh.
The macaroni continues absorbing moisture from the sauce as it sits, so refrigerating the assembled dish can make it thicker and less creamy by the time you’re ready to bake it.
For the best results, I’d recommend making it fresh when you can, especially since it only needs 10-15 minutes in the oven once everything is assembled.
If you do need to prepare it ahead, refrigerate it promptly in a covered, food safe dish. Keep in mind that a cold casserole will need longer to heat all the way through than the freshly prepared version. The original 10-15 minute baking time is intended for mac and cheese that has just been assembled with warm pasta and sauce.
How to Store Leftover Mac and Cheese
Refrigerator: Allow the mac and cheese to cool briefly, then transfer it to an airtight container and refrigerate within two hours. Store for up to 3-4 days.
Freezer: You can freeze leftover mac and cheese in an airtight freezer safe container for up to 3 months. The cheese sauce may be less smooth once thawed, so freezing isn’t my first choice if you want the same creamy texture as when it’s freshly made.
Allow extra mac and cheese to cool completely before refrigerating or freezing.
How to Reheat Mac and Cheese
Microwave: Place a serving in a microwave-safe bowl and add a small splash of milk. Cover loosely and heat in short intervals, stirring between each, until hot throughout.
Oven: For a larger portion, place the mac and cheese in an oven-safe dish with a little milk and cover with foil. Warm at 325°F until heated through, removing the cover near the end if you want the cheese on top exposed again.
For either method, heat leftovers to 165°F.
Frequently Asked Questions
Elbow macaroni is my first choice because the small curved noodles hold onto the cheese sauce so well. Small shells or cavatappi are also good options. Whatever shape you choose, cook it al dente so it doesn’t get too soft when it goes into the oven.
Overbaking is one of the biggest reasons. Pasta also continues absorbing moisture from the cheese sauce as it sits and bakes. For this recipe, the macaroni and sauce are already cooked before going into the oven, so it only needs enough time to melt the Gruyère and Parmesan on top.
Not for this recipe. It only bakes for 10-15 minutes at 375°F, and covering the dish isn’t necessary. Leaving it uncovered allows the cheese on top to melt without trapping additional steam.
More Comfort Food Recipes
- Smoky Mac and Cheese
- Twice Baked Potatoes
- Cheesy Au Gratin Potatoes
- Chicken and Dumplings with Biscuits
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Baked Mac and Cheese
Ingredients
- 16 ounces uncooked elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 1½ cups milk
- 8 ounces sharp cheddar cheese grated
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher or sea salt
- ½ teaspoon ground black pepper
- ½ cup grated Gruyère cheese
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with avocado oil spray and set aside.
- Bring a large pot of water to a rolling boil. Add the elbow macaroni and cook until al dente.
- While the pasta cooks, melt the butter in a saucepan over medium heat.
- Add the flour and whisk until smooth, forming a roux.
- Slowly pour in the milk, whisking continuously until the sauce is smooth and free of lumps.
- Turn off the heat. Add the sharp cheddar cheese, garlic powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Drain the macaroni and return it to the pot. Pour the cheese sauce over the macaroni and stir until evenly coated.
- Transfer the macaroni and cheese to the prepared baking dish, spreading it into an even layer.
- Sprinkle the grated Gruyère and Parmesan over the top.
- Bake for 10-15 minutes, until the cheese topping is melted and bubbly. Remove from the oven and serve.
Notes
- For the smoothest cheese sauce, grate the cheese yourself rather than using pre-shredded.
- Whole milk is recommended for the best texture.
- Sharp cheddar gives the sauce its main flavor. Mild cheddar will produce a much milder result.
- If using salted butter, omit the additional salt.
- Don’t leave the macaroni in the oven after the cheese topping has melted. Baking longer can dry it out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This homemade baked mac and cheese is a culinary masterpiece! Its velvety, cheesy goodness is a pure delight, and my kids couldn’t get enough of it. I would highly recommend giving this recipe a try!
I added some crispy bacon bits to this recipe, and it took it to another level. So indulgent and delicious. A definite crowd-pleaser.
I tried making this once and I loved it so much. I have two picky eaters at home and lo and behold – they devoured it and even came back for seconds. Lol. But kidding aside, this baked mac and cheese is gold! Try this if you love a creamy, cheesy, and crunchy dish that’s super easy to make!
Creamy, tangy, and so cheesy. Super easy, family-friendly, and a perfect main dish all on its own.
We tested this recipe out last night because we are planning our Thanksgiving menu. The boys all loved it so it is definitely going on the list. Who doesn’t love mac and cheese?? And this one was creamy and delicious!
There’s nothing quite as comforting as homemade mac and cheese. I usually doctor it up but wanted something classic this time and this recipe was perfect! We enjoyed it as a side with some pork chops and the whole dish was finished!
We made this for dinner last night and it turned out so delicious. I loved how easy it is to make the roux. It didn’t turn out clumpy at all. The mac and cheese practically melted in my mouth. So, I know I will be making these meal frequently.