My easy Baked Mac and Cheese recipe has all the creamy comfort food nostalgia with an extra cheese twist. We swap the typical breadcrumb topping for a cheese topping that the kids prefer, and it keeps the casserole extra moist and gooey.
This mac and cheese casserole is perfect for birthday parties and is popular for holidays like Thanksgiving and Christmas!
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When we’re looking for something warm and comforting, our family loves this Baked Mac and Cheese, along with our Spaghetti and Meatballs, Meatloaf, Chicken Pot Pie, and Sloppy Joes. These recipes fill you up, feed a crowd, and come together without much fuss.
Baked Mac and Cheese Video Tutorial
Watch me cook up this extra-cheesy Baked Mac and Cheese recipe in just a few steps. It’s easy to make and easy to share. It also keeps and reheats well and is perfect for a potluck or to pack up and bring to a new mom or a friend who needs a cheesy spoon of comfort.
Easy Baked Mac and Cheese Recipe
I love the gooey texture of Baked Mac and Cheese, but not everyone loves the traditional breadcrumb topping, and I find it actually dries out the pasta while it bakes.
My daughter isn’t a fan of bread crumbs on top and I got tired of scraping off the topping for her, so I reimagined a baked cheese topping that would seal in the moisture of the pasta and create an extra stretchy layer of cheese. It’s the kind of dish people gush over when plating—before they’ve even tasted it!
I first published this recipe in my Natasha’s Kitchen Cookbook because I knew it would be an absolute hit! No one can resist cheesy, gooey Mac ‘N Cheese, and you’ll find many more of my favorite recipes in the book.
Ingredients for Baked Mac and Cheese
- Pasta – we use traditional elbow macaroni, but you can swap it with bowties or any small pasta shape. Be sure to reserve some of the starchy pasta water to thin the cheese sauce after cooking. Use a high quality Italian bronze-cut pasta for best results. Cheaper pastas can expand too much, leading to a dry casserole.
- Dairy – butter, whole milk, and heavy cream make the casserole rich and creamy and ensure it reheats well.
- Pasta Cooking Water – don’t forget to reserve some of your cooking water – it adds flavor and starch to the sauce. If you forget, add more milk and a little extra salt.
- Cheese – we combine classic medium cheddar cheese and low-moisture part-skim mozzarella cheese. For a fancier Mac and Cheese, you can use sharp cheddar cheese or swap the mozzarella cheese for Gruyere (it gives a bit of an elevated nutty flavor to the sauce), or try Pepper Jack or Colby Jack.
- Flour – we use all-purpose flour to help thicken up the sauce, stabilize the cheese and create a smoother texture.
- Seasonings – salt, paprika, ground mustard (or substitute ground mustard with 2 tsp of Dijon mustard), garlic powder, onion powder, and black pepper. For a spicier kick, you can try a bit of cayenne pepper.
Pro Tip:
If you prefer not to shred the cheese on a box grater, you can use a food processor with a shredding disk attachment which makes the process super fast and easy. I prefer not to use pre-shredded cheese since it has additives that can affect the consistency of the sauce.
How to Make Baked Mac and Cheese
It’s easy to make Homemade Baked Macaroni and Cheese in a few steps. Cook the pasta, make the creamy cheese sauce, and bake in the oven. It’s simple!
- Prep – preheat the oven to 350°F and then grease a 3-quart or 9×13-inch casserole baking dish. This feeds 10, so you can also split the recipe into two 1.5 quart dishes to freeze half for later.
- Cook the Pasta in a large pot of salted water. The water should taste like salt water (I use 1 Tablespoon). Keep 1/2 cup of the water, drain the pasta, and then toss with oil to stop it from sticking.
- Mix the cheeses and set aside.
- Make the roux – heat a large pot on the stove (we will mix everything here before baking) and then melt the butter until foamy. Add flour and continue whisking until it smells nutty and browns slightly (2 mins). This cooks off the raw flour taste.
- Slowly whisk in the milk, cream, and 1/2 cup of reserved pasta water. Break up any lumps of flour, until it’s creamy and nearly boiling.
- Season with the paprika, mustard powder (or Dijon mustard), garlic powder, onion powder 1/2 t of salt, and pepper, reduce the heat to low, and whisk for 2 minutes. The sauce will thicken to a gravy texture.
- Finish the Cheese Sauce – Add just 3 cups of the cheese mixture and stir. When it’s melted add another 3 cups and stir. Keep the remaining 2 cups for the topping. When everything is gooey, add the cooked pasta, and carefully fold it in so the pasta doesn’t break apart. Turn off the oven and season with salt and pepper.
- Pour the cheesy pasta mixture into the casserole dish. Top with the reserved cheese mixture, and then bake uncovered for 15 minutes. For a more golden topping, set the oven to broil for the last 2 minutes of baking, but watch that the cheese doesn’t burn. Serve warm.
What to Serve with Baked Mac N Cheese
We like to serve Baked Mac and Cheese as a main dish with these roasted veggies or crisp salads, but you can also serve it as a side dish for Pan-Seared Steak, Baked Chicken Breast, Instant Pot Ribs, or even your Thanksgiving dinner!
- Caesar Salad
- BLT Salad Recipe
- Cucumber Tomato Avocado Salad
- Baked Asparagus
- Oven-roasted Broccoli or Cauliflower
- Roasted Carrots
- Roasted Brussels Sprouts
Make-Ahead Tips
It’s so easy to assemble the Baked Mac and Cheese ahead of time and cook when you’re ready to serve.
To prepare ahead: Once the mac and cheese mixture is in the casserole dish, sprinkle on the cheese and cool to room temperature. Cover with plastic wrap, and store it in the refrigerator for up to 2 days until it is ready to bake. Then, follow the directions for baking, adding 10-15 minutes of baking time.
How to Store and Reheat Macaroni and Cheese
This baked mac and cheese reheats like a dream, so I’m always happy when there are leftovers.
- To Refrigerate: cool completely and store cover leftovers in an airtight container for up to four days.
- Freezing: freeze for up to 3 months to preserve the cheesy texture
- To Reheat: thaw in the fridge overnight and remove a portion to a plate or bowl. Then sprinkle some water over the top and microwave until warm, stirring every 20 seconds.
The extra cheesy topping on this Baked Mac and Cheese sends the recipe over the top! It serves a crowd, and we know you’ll get tons of rave reviews. Tell us in the comments how you like the topping compared to traditional breadcrumbs.
More Pasta Recipes
This Baked Mac and Cheese is one of our favorite comfort pasta dishes. Try these other pasta recipes that our kids love – they are like a warm hug in a bowl.
- Creamy Cajun Pasta
- Lasagna
- American Goulash
- Stuffed Shells
- Chicken Fettuccine Alfredo
- Shrimp Alfredo Pasta
- Bolognese Sauce
- Stovetop Mac and Cheese
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Baked Mac and Cheese Recipe
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
- Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.
- Bring a large pot of water to a boil over high heat. Add 1 Tbsp of the salt and the pasta and cook according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta. Immediately drizzle the noodles with the oil to prevent sticking and set aside.
- In a large bowl, stir together the cheddar and mozzarella and set aside (you should have about 8 cups total).
- In a 5 1/2-quart Dutch oven or large pot over medium heat, melt the butter. When the butter foams, whisk in the flour. Continue whisking for about 2 minutes, until the flour just starts to turn golden in color.
- While whisking, slowly stream in the milk, cream, and reserved pasta water. Continue whisking until the mixture is creamy, smooth, and just beginning to boil.
- Add the paprika, mustard powder, garlic powder, onion powder, the remaining 1/2 teaspoon of salt, and the pepper. Whisk to combine, then reduce the heat to low and simmer, continuing to shish, for 2 to 3 minutes, until the sauce has thickened to a light gravy consistency.
- Add 3 cups of the cheese mixture to the pan and stir until melted. Add another 3 cups of the cheese mixture (you should have about 2 cups remaining for topping the dish) and stir until melted. Stir in the pasta to coat. Turn off the heat and season with more salt and pepper, if needed.
- Pour the mac and cheese evenly into the prepared casserole dish. Sprinkle the remaining 2 cups of cheese over the top and bake for 15 minutes, until the cheese is melted and bubbly. For an even more golden-brown topping, set the oven to broil for the last 2 to 3 minutes of baking. Serve warm.
Notes
Nutrition Per Serving
Filed Under
I have made this twice and it is the absolute best Mac and Cheese recipe ever! Thank you for sharing!
You’re welcome, Ginger!
Hello, love your recipes, and video’s. Just in case someone doesent have common sence, I wanted to point out in step 7 of how to make…it says turn off “oven”, I believe it should say turn off stove/burner. Just letting you know. Have a great day.
I haven’t tried your Mac n cheese yet, but definitely will. It looks fantastic!
I saw Sharky @ around 4:58 mark, coming up from below to eat your mac n cheese. Is this contest still open?
Hi Kendra! Thanks for watching. Be sure to subscribe to my YouTube channel and tune in every Friday morning for the new video, and a chance to win a gift card.
Hello! Happy new year! I just made this for lunch! It’s great! We really liked the flavour! I used shell pasta and just a squirt of mustard! Im a bit intimidated when making a roux but this was a great recipe that I will make again! Thanks! I like your recipes, they are realistic!
I’m so happy to hear you loved it, Melanie!
I am going to try this recipe but I have a question and I hope you can answer it for me…. what brand of cheese do you use in this recipe?? I have tried a few different ones and am not getting that cheese pull that you got. I have tried Black Diamond and Armstrong and neither have worked and I use the combo of mozzarella and medium cheddar. I am in Ontario Canada… if that makes any difference. Thank you in advance
Kelly
Hi Kelly, I used Tillamook cheddar cheese and it melts beautifully.
I’m a big fan of Natasha’s kitchen and I’m always cooking her recipes this one however did not turn out that great. I made it two times. I followed the recipe so they exact and it just was tasting like it lacked flavor and it for some reason came out dry
Hi Paulina, the type of pasta used makes all the different. A higher quality bronze-cut pasta absorbs less liquid and will stay creamier. A lower quality pasta will make the sauce dryer and more bland for this reason.
I made this for Christmas and it’s the best tasting gooey mac-n-cheese ever! Everyone loved it! This recipe is going to be a keeper in our house. Thank you!!😁
Aw, that makes me very happy to hear!
Easy to put together. Can’t wait to serve this tomorrow with crab cakes and asparagus.
Recipe doesn’t include the likely 6 tbsp of flour needed
It’s in step number 4. Make the roux – heat a large pot on the stove (we will mix everything here before baking) and then melt the butter until foamy. Add flour and continue whisking until it smells nutty and browns slightly (2 mins). This cooks off the raw flour taste.
I saw my error and that it is included in the recipe after I wrote that but couldn’t delete the comment
Truffle oil added to this dish is the crowning touch. A delicious taste not many folks can identify.
I’m so happy you loved it, Curtis!
I am hoping to make this soon. Can you make this in a crockpot?
Hi! I haven’t that. You can make it ahead and reheat it or keep it warm in a crockpot. Also, check out my Instant Pot Mac and Cheese recipe.
hey there, can I cook this in the crockpot? I want to be able to use my oven for other cooking.
Hi Michelle! I haven’t that. You can make it ahead and reheat it or keep it warm in a crockpot. Also, check out my Instant Pot Mac and Cheese recipe.
Love all ypur recipes!! Have your cookbook too.
I am going to try this tonight but I have a question about the cheese measurements.
When you say 16oz cheddar (6 cups); am I shredding to measure out 6 cups or am I just using the entire 16oz block shredded?
Hi May! Thank you so much for purchasing my cookbook. You’ll use the whole 16oz block which should be about 6 cups shredded.
I quadrupled this recipe for a large crowd of kids and adults. Everyone RAVED about it. This recipe is not only delicious, but easy to adjust. I thought I’d miss the breadcrumbs, but I did not! Definitely broil the top if you like crispy cheese like I do! 🙂
That’s great to hear! I’m happy that everyone enjoyed the Baked Mac and Cheese!
Can this be assembled, cooled and frozen , and baked later? Should it be baked before freezing? Thank you
Hi Sherry, you sure can, See the make ahead section where we share How to Store, freeze and Reheat Macaroni and Cheese.
Made this for Thanksgiving and I am glad I did. So delicious! I loved how the sauce stayed smooth and creamy and did not coagulate or get lumpy like other recipes I have tried. This is the Mac and cheese recipe I will be using in the future! 100% recommend<3
I’m so glad you loved the mac and cheese! You will also love that it reheats really well. My family loves leftovers of this dish.
I just made this and so far it’s tasting good. My husband wanted some bits of lobster so I added some minced lobster to it.. can’t wait to dig in
I love the addition of lobster! That sounds wonderful.
Would you be able to make this the night before and bake the day of?
Hi Briana, you sure can. See the make ahead section. “Make Ahead: Assemble the casserole, let it cool to room temperature, cover with plastic wrap, and refrigerate it for up to 2 days. When ready to bake, add 10-15 minutes to the baking time.”
Looks and sounds delicious! I’ll be trying this for our family holiday meal! Happy thanksgiving!
I hope you absolutely love the baked mac and cheese!