Mac and cheese has always held a nostalgic spot in my heart. It was the very first dish I learned to cook solo as a teenager. The creamy texture, the golden bubbly top, and the way it filled the kitchen with warm, cheesy aromas felt like a cozy hug from the oven. But as I grew up, so did my mac and cheese game.
I started experimenting with different types of cheeses, baking techniques, and seasonings. This classic baked mac and cheese is the product of years of trying, tweaking, and tasting. It’s rich and creamy inside with a crispy, golden crust on top. It’s not just comfort food; it’s a full-blown cheesy masterpiece that my friends and family request constantly.
Whether it’s a weeknight dinner, a holiday spread, or just a craving that won’t quit, this dish never disappoints. I’m genuinely excited to share this version with you because I believe it’ll become a staple in your home too. And if you enjoy hearty, indulgent meals like this, you might also love my Creamy Beef and Shells Recipe or the Stovetop Creamy Ground Beef Pasta from my collection.
Why You’ll Love This Classic Baked Mac and Cheese Recipe
This baked mac and cheese has that irresistible balance between creamy and crispy. The homemade cheese sauce is smooth and rich without being overly heavy, and the cheese topping bakes into a golden, bubbly crust that’s pure comfort.
It’s easy to make, completely customizable, and kid-approved. You can prep it ahead, freeze it, and reheat it without sacrificing flavor or texture. It’s perfect as a main dish or a decadent side, and no one will believe you didn’t order it from a gourmet spot. Once you’ve made it, there’s no going back to the boxed version.
How to Make the Classic Baked Mac and Cheese Recipe
Step 1: Cook the Pasta
Start by boiling your elbow macaroni (or any short pasta you prefer) in a large pot of salted water. Cook it until just al dente, because it will continue to cook in the oven. Drain and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for about 1-2 minutes until it smells slightly nutty. Gradually pour in milk while whisking to avoid lumps. Bring to a simmer and stir until thickened. Then stir in shredded cheese (a mix of sharp cheddar and mozzarella works beautifully) until melted and creamy.
Step 3: Combine Pasta and Sauce
Toss the drained pasta into the cheese sauce and stir until every piece is coated in gooey deliciousness. Transfer the mixture to a buttered baking dish.
Step 4: Top and Bake
Sprinkle an extra layer of cheese on top for that crispy, golden finish. Bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until bubbling and browned on top.
Recipe Variations and Possible Substitutions
You can absolutely make this recipe your own with a few simple tweaks. Swap the elbow macaroni with cavatappi, penne, or shells for a fun twist. If you prefer a different cheese profile, try adding gouda, fontina, or gruyère for an upscale touch.
For a smoky version, stir in some cooked crumbled bacon or a bit of smoked paprika. Want more texture? Mix panko breadcrumbs with melted butter and sprinkle over the top before baking. And for a little kick, a pinch of cayenne or diced jalapeños goes a long way.
Need it gluten-free? Use a gluten-free pasta and a 1:1 gluten-free flour blend for the roux. For dairy-free, swap in plant-based butter, non-dairy milk, and your favorite vegan cheese.
Serving and Pairing Suggestions
This classic baked mac and cheese is satisfying on its own, but it also pairs wonderfully with a variety of dishes. For a casual dinner, I like serving it with a crisp green salad dressed in a tangy vinaigrette to balance the richness. A side of roasted broccoli or green beans also adds a nice crunch and freshness.
If you’re hosting a gathering or holiday meal, mac and cheese fits right in alongside glazed ham, roast chicken, or BBQ ribs. The creamy texture and cheesy crust make it an ideal match for both meaty mains and vegetable sides.
For something comforting yet complete, I sometimes add a layer of sautéed mushrooms or caramelized onions inside the casserole before baking. It deepens the flavor and makes every bite feel special.
Storage and Reheating Tips
To store leftovers, let the mac and cheese cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
When reheating, add a splash of milk to maintain creaminess. Reheat in a covered oven-safe dish at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions with a spoonful of milk stirred in beforehand to keep it moist.
If you want to freeze it, use a freezer-safe dish and wrap tightly in plastic wrap followed by foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating as instructed above.
Frequently Asked Questions
Can I make mac and cheese ahead of time?
Yes, you can assemble it up to a day in advance. Cover and refrigerate, then bake when you’re ready. You might need a few extra minutes in the oven if it’s going in cold.
What’s the best cheese to use for baked mac and cheese?
Sharp cheddar is a classic choice for its bold flavor and good meltability. I like combining it with mozzarella for stretchiness or gouda for creaminess.
Can I add meat or veggies to the recipe?
Definitely! Cooked ground beef, shredded chicken, or sautéed spinach can all be mixed into the pasta before baking.
Why is my cheese sauce grainy?
Graininess usually happens when cheese is added to sauce that’s too hot or overcooked. Always stir cheese in off the heat and avoid boiling once the cheese is added.
How do I make it extra crispy on top?
Add a layer of shredded cheese and panko breadcrumbs mixed with butter before baking. Broil for the last 2 minutes for a golden finish.
Related Recipe You’ll Like
If you enjoyed this Classic Baked Mac and Cheese, I have a few more comforting and cheesy options that might become your next favorites. Try the Cheesy Baked Tortellini with Meat Sauce for another oven-baked dish loaded with rich flavor. It’s a family favorite that’s hearty and satisfying.
Another must-try is the Creamy Ground Beef Alfredo Pasta, which delivers indulgent creamy pasta with a savory beef twist. And don’t miss the One Pot Smoked Sausage Pasta for an easy, smoky, and quick dinner option that doesn’t skimp on taste.
Save and Share This Classic Baked Mac and Cheese Recipe for Later
Don’t let this cheesy perfection be a one-time delight! Save this recipe to your Pinterest board so you can find it easily whenever the craving hits. You can also share it on Facebook or send it in a group chat to make sure your friends and family never miss out on a meal this good.
Tag someone who loves comfort food or leave a comment if you tried any fun twists. Sharing recipes is one of the best ways to spread the love—and trust me, everyone needs this one in their life.
Classic Baked Mac and Cheese Recipe
This Classic Baked Mac and Cheese Recipe delivers the ultimate comfort food experience. Made with a luscious homemade cheese sauce and topped with a golden-baked cheesy crust, it strikes the perfect balance between creamy and crispy. It uses sharp cheddar and mozzarella for richness and stretch, and it’s perfect for weeknight dinners, holiday spreads, or as a hearty side dish. Ideal for meal prepping, make-ahead dinners, or freezer meals, this baked mac and cheese recipe is guaranteed to impress every time.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Optional: 1/2 teaspoon smoked paprika or cayenne
- Optional: 1/2 cup panko breadcrumbs + 1 tablespoon melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter.
- Cook pasta in salted boiling water until just al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Slowly add milk while whisking continuously until smooth. Bring to a simmer until thickened.
- Stir in cheddar and mozzarella cheese until melted and creamy. Season with salt, pepper, and any optional spices.
- Add cooked pasta to the sauce and stir to coat evenly.
- Pour the mixture into the prepared baking dish.
- Top with extra shredded cheese. If using, mix panko breadcrumbs with melted butter and sprinkle on top.
- Bake for 20-25 minutes until the top is bubbly and golden brown.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, try mixing in cooked bacon bits, sautéed onions, or mushrooms.
- Sharp cheddar gives bold flavor, but feel free to blend with gouda, fontina, or gruyère.
- To make ahead: assemble up to one day in advance, refrigerate, and bake when ready.
- Store leftovers in an airtight container for up to 4 days. Reheat with a splash of milk to keep it creamy.
