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Baked Mac and Cheese (VIDEO)

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!

Scoop of cheesy Baked Mac and Cheese removed from a white dish with a metal spoon

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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.

Natasha's Kitchen Cookbook open on the counter showing the easy Baked Mac and Cheese Recipe

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.
  • 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.
Ingredients for Baked Cheesy Pasta with elbows, whole milk, heavy cream, mozzarella, cheddar, paprika, garlic powder, onion powder, flour, mustard powder, and butter

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.
How to boil pasta and coat with olive oil to keep from sticking
  1. Mix the cheeses and set aside. 
  2. 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.
  3. 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.
  4. 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.
How to make cheesy sauce in steps from slowly adding the milk to adding spices
  1. 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.
How to make Baked Mac and Cheese sauce and mix with elbow maceroni
  1. 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.
Pouring the Baked Mac and Cheese mixture into a casserole dish and topping with shredded cheesy mixture

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!

Baked Mac and Cheese scooped from a baking dish

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.

Baked Mac and Cheese with cheesy topping and serving removed

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.
Baked Mac and Cheese on a white plate with a fork

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.

HUNGRY FOR MORE? Subscribe to Natasha’s Newsletter and YouTube for meal-time inspiration and let’s connect on social! Follow us on Facebook, InstagramPinterest, and X for a peek behind the scenes of Natasha’s Kitchen.

Baked Mac and Cheese Recipe

5 from 7 votes
Author: Natasha Kravchuk
Baked mac and cheese served with a spoon from casserole dish
This Baked Mac and Cheese recipe is one of our favorite comfort foods to share with others since it’s a crowd-pleaser and it reheats really well. It's also from my Natasha's Kitchen cookbook! We’ve swapped the traditional dry breadcrumb topping for a cheesy layer that the kids prefer. The cheese crust keeps the pasta moist and gooey.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients 

Servings: 12 people (1 cup servings)

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

Variations: Swap the mozzarella cheese for Pepper Jack, Colby Jack, or even Gruyere for a fancy version of this dish. You can also use sharp cheddar cheese instead of medium for more depth of flavor.
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.
Storing Leftovers: Cool completely and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight. To reheat, sprinkle portions with water, then microwave and stir in 20-second increments until heated.

Nutrition Per Serving

598kcal Calories37g Carbs26g Protein39g Fat22g Saturated Fat2g Polyunsaturated Fat10g Monounsaturated Fat0.2g Trans Fat113mg Cholesterol615mg Sodium269mg Potassium1g Fiber5g Sugar1304IU Vitamin A0.2mg Vitamin C647mg Calcium1mg Iron
Nutrition Facts
Baked Mac and Cheese Recipe
Amount per Serving
Calories
598
% Daily Value*
Fat
 
39
g
60
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
10
g
Cholesterol
 
113
mg
38
%
Sodium
 
615
mg
27
%
Potassium
 
269
mg
8
%
Carbohydrates
 
37
g
12
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
26
g
52
%
Vitamin A
 
1304
IU
26
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
647
mg
65
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course, Side Dish
Cuisine: American
Keyword: baked mac and cheese, baked mac and cheese recipe
Skill Level: Easy
Cost to Make: $
Calories: 598
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

5 from 7 votes

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Recipe Rating




Comments

  • Natasha
    December 6, 2024

    Love this recipe! Very easy to make, I had all the ingredients on hand, and no fancy expensive cheeses required!
    I added seasoned breadcrumbs to the top of my dish for some added crunch.
    My husband said it’s his favorite mac & cheese I’ve made yet! 🌟

    Reply

    • Natashas Kitchen
      December 6, 2024

      I’m so happy to hear this was a hit, Natasha! Thank you so much for sharing that with me.

      Reply

  • Jacquie
    December 1, 2024

    This is the best Mac and cheese I have ever made! I followed the comment after the recipe and used cheddar and gruyere instead of mozzarella. It was a big hit with my husband and daughter. Thank you!

    Reply

  • Patti
    December 1, 2024

    Can this recipe be used as the stove top method by keeping it in the enameled Dutch oven that it’s mixed in and put it under the broiler for a few minutes before serving? I prefer these ingredients as opposed to the stove top recipe with sour cream and eggs.

    Reply

    • Natasha's Kitchen
      December 1, 2024

      I think that would be fine too! We’d love to know how it goes if you try that!

      Reply

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