Dinner

Easy Baked Mac & Cheese Recipe

ByMarina Montclair December 19, 2025December 19, 2025

Introduction

Nothing beats the comforting allure of baked mac and cheese, with its creamy texture, gooey cheese pull, and golden crust. This recipe is perfect for feeding a crowd or enjoying a cozy meal at home. With rich cheddar and mozzarella blended into a smooth sauce and baked to perfection, it’s a timeless comfort food favorite.

A close-up of baked macaroni and cheese in a white baking dish with a browned, bubbly top layer of melted cheese that is golden and slightly crispy in some spots. A silver fork is lifting a scoop, showing gooey, stretchy cheese pulling from the dish and creamy, pale yellow macaroni pasta underneath. The dish rests on a wooden board with a glass of amber liquid and a white plate with green garnish blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons (¾ stick) unsalted butter, plus extra for greasing
1 tablespoon plus ½ teaspoon fine sea salt (divided, plus more as needed)
1 pound elbow noodles
½ cup reserved pasta water
1 tablespoon extra-light olive oil or other neutral oil
6 cups shredded medium cheddar cheese
2 cups shredded mozzarella cheese
⅓ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon paprika
1 teaspoon mustard powder or 2 teaspoons Dijon mustard
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper (plus more to taste)

Instructions

Step 1: Preheat your oven to 350°F. Grease a 3-quart or 9 x 13-inch casserole dish to prevent sticking and set it aside.
Step 2: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. After draining, toss the pasta with olive oil to keep it from clumping.
Step 3: In a large bowl, combine the shredded cheddar and mozzarella cheeses. Set aside about 8 cups of this cheese blend.
Step 4: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until the mixture turns a light golden color.
Step 5: Gradually add the milk, heavy cream, and reserved pasta water to the roux, whisking continuously. Cook until the mixture is smooth and slightly thickened, about 3 minutes.
Step 6: Stir in the paprika, mustard powder or Dijon mustard, garlic powder, onion powder, ½ teaspoon salt, and black pepper. Reduce heat to low and simmer for 2 to 3 minutes, stirring occasionally, until the sauce reaches a gravy-like consistency.
Step 7: Add 3 cups of the cheese mixture to the sauce and stir until fully melted. Repeat with another 3 cups of cheese. Add the cooked pasta and fold it into the cheese sauce until evenly coated. Taste and adjust seasoning if needed.
Step 8: Pour the macaroni and cheese into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 2 cups of cheese over the top. Bake for 15 minutes, or until the topping is melted and bubbly. For a golden crust, place under the broiler for 2 to 3 minutes.
Step 9: Allow the baked mac and cheese to cool slightly, about 5 minutes, before serving. Enjoy warm.

Tips & Variations

For a richer flavor, substitute Gruyère cheese for the mozzarella.
Use fresh pasta for a more tender texture and reduce cooking time accordingly.
Add a crunchy topping by mixing breadcrumbs with melted butter and sprinkling over the cheese before baking.
Incorporate cooked bacon or sautéed vegetables for added flavor and texture.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F or in the microwave, adding a splash of milk to restore creaminess if needed. You can also freeze the casserole for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of creamy macaroni and cheese in a white baking dish with a golden-brown top layer of melted and slightly crispy cheese. A silver fork lifts a portion from the dish, showing gooey, stretchy cheese pulling up with small elbow macaroni coated in creamy cheese sauce underneath the browned cheesy crust. The dish sits on a wooden coaster on a white marbled surface, with a blurred glass of drink and part of a white plate in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while elbow noodles are traditional, other short pasta shapes like shells, penne, or rotini also work well to hold the cheese sauce.

How do I prevent my mac and cheese from being watery?

Be sure to cook the sauce until it thickens before adding cheese and pasta. Also, reserve only a small amount of pasta water to adjust consistency, and avoid adding too much liquid. Baking helps set the dish so it’s not runny.