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.
- 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
- 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
Awesome easy to make the best and creamiest Mac and cheese I have ever had. Followed the recipe exact this time and will make again and mix it up with different cheeses and maybe meats lobster meat bacon. Soooo good
Is there anything I could use in place of the heavy cream? I am out at the moment😬
Thanks!
Do you have any half and half? Plain greek yogurt will also work.
I wanted to make a macaroni and cheese recipe that my niece would enjoy. I picked this one because everything that I have made from Natasha’s Kitchen has always turned out and have become our go to recipes. This did not disappoint. My niece loved it. She went back for second’s. Thank you!!
The only thing I changed is that I used 8 ounces of sharp cheese and reduced the mozzarella cheese.
Hi, my Mac and cheese tasted great but the sauce came out grainy. Any idea what I did wrong?
Thank you 😉
Hi Lavernia! A few things that could cause this- overheating the cheese, or using a low-fat cheese that doesn’t have enough fat. If you’re using pre-grated cheese, it contains anti-caking agents which can make it difficult for the cheese to melt down properly. Also- make sure to cook your flour long enough when adding it to the butter before adding the milk and cream. If it’s not fully cooked, it can make the dish grainy. I hope that helps.
Awesome recipe! I made it for Superbowl and it was devoured!
Also, I added panko bread crumbs and some bacon as a topping and swapped out 1 cup of regular cheddar for an aged cheddar 🙂
I’m so happy to hear it was a hit! Thank you for sharing that with us!
I am confused by the cheese measurements, can you please clarify? For instance, it says 6 cups of cheddar (16 Oz); however, I have always read that 8 Oz is equivalent to 2 cups. Should I buy 16 Oz, or 24 Oz to get to 6 cups based on my measurement?
HI Ellie, I weighed out the cheese to 16 oz and measured it when it was shredded and it was 6 cups. I think it can vary depending on how much you pack your cup. 16 oz is correct if you are buying it at the grocery store.
Made it today for the super bowl. My goodness!!! I don’t think I can keep these vultures from eating BEFORE the game 😬. Excellent recipe! This will be my go to from today on!
Another winner from Natasha! Made this and it was easy and delicious. Found my son eating the last bit of leftovers the next day. That’s when you know it’s good!!
I’m so happy to hear that, Barb!
Amazing!! Recipe is written for 12 servings, so I cut it down to 1/3, plenty for dinner with 4 of us and everyone raved. It was easy, so so creamy. I put a little bit of plain bread crumbs on top before the final layer of cheese which gave it a nice little crunch. Thanks to Natasha, I’m losing my reputation as the one who doesn’t know how to cook.
Hi Kelley! I’m so glad you’re enjoying the recipe! Thanks for sharing with us.
This macaroni and cheese is amazing! I substituted the mozzarella with gruyere and it really took it over the top! My question is: I want to make a batch for someone who is recovering from surgery. He lives alone. I will portion it into individual sized oven friendly containers and freeze them. Should I tell him to put them into the oven frozen as you would do if you bought a frozen mac and cheese at the grocery store? Will this work ok? I’m sure it will need extra time in the oven. I just want to know if I can freeze before baking. Thanks for a yummy recipe Natasha!
I made this for the first time as part of our Christmas dinner. I would only trust a Natasha recipe for a first time try on such as important meal. It was delicious! Thank you! Happy New Year!
Aw, thank you so much, Victoria!
Fabulous recipe. Tried it for the first time today, just delish. Definitely a family fave.
So happy to hear that, Julie!
I have been experimenting with many Mac and cheese recipes this one is my favorite. One problem I had a pound of macaroni was to much for 9 x 13. Other than that a delish recipe. I used medium cheddar and gruyere a perfect combination.
Hey Natasha, Do you think I could add steamed Brocolli to this recipe?
Hi Rodger, I haven’t tried that, but I imagine that may work to your preference. I hope you love it.
I can see why this dish is best served fresh. Although it reheated well, it didn’t have that cheese pull , consistency or taste of having just been made.
For Thanksgiving I made it according to the recipe. Family requested I make it again for Christmas – this time I made it with your suggested variation using Gruyere. Either way it’s delicious, but I’ll definitely be subbing Gruyere every time now!
I made this delicious recipe for 4 last night. I added the dijon mustard, used whatever cheddar amount I had, plus 3/4 large tub of philidelphia cheese with garlic and chives, and about 25g of peccorino cheese, just to finish off what was in my fridge as I didn’t have any cream. I have done it similar to this before, but your recipe tweaked slightly was gorgeous. Thanks, and merry Christmas to you and your family.
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! 🌟
I’m so happy to hear this was a hit, Natasha! Thank you so much for sharing that with me.
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!
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.
I think that would be fine too! We’d love to know how it goes if you try that!