Baked Mac and Cheese

Who doesn’t love Mac and Cheese from childhood? I mean, think about it. It’s creamy on the inside, golden and bubbly on top, packed with flavor and loaded with cheese. It’s simply a delicious comfort dish. Plus, it’s super easy to make and turns out perfect for treating yourself or your family. So, let’s get cooking!

Servings:6 servings

Prep Time: 15 minutes

Cook Time:30 minutes

Total Time:45 minutes

Ingredients

12 oz macaroni pasta (340 g)
3 tbsp unsalted butter (42 g)
3 tbsp all-purpose flour (24 g)
2 1/2 cups whole milk (600 ml)
2 cups shredded cheddar cheese (200 g)
1 cup shredded mozzarella cheese (100 g)
1/2 cup grated Parmesan cheese (50 g)
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
1/2 cup breadcrumbs or panko (30 g)

Equipment Needed

Large pot
Medium saucepan or skillet
Whisk
Baking dish
Spoon or spatula
Oven

See 5 variations of the recipe at the end.

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Did You Know?

Mac and cheese is so loved in the United States that there’s an official “National Mac and Cheese Day.” Basically, it’s the perfect excuse to say: today I’m not counting calories, I’m counting spoonfuls of cheese.

Instructions

Here we go! Start by preheating the oven to 375 °F (190 °C) so it’s nice and hot when it’s time to bake. This is key to getting that evenly golden, bubbly top everyone loves.
Next, fill a large pot with water, add salt, and cook the pasta following the package instructions until al dente. Remember, the pasta should be firm, not soft, since it will finish cooking in the oven. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Once fully melted, add the flour and stir constantly for about 1 minute to create the base of the sauce.
Slowly pour in the milk, whisking constantly, preferably with a whisk. Take your time and show it some love to avoid lumps, cooking until the sauce thickens and turns smooth and creamy.
Remove the pan from the heat and add the cheddar, mozzarella, and half of the Parmesan. Stir gently until the cheeses are fully melted, the sauce looks silky, and honestly, your mouth starts watering just from how good it smells.

Now add the salt, black pepper, paprika, and garlic powder. Mix everything well, then taste the sauce and adjust the seasoning to your liking.
It’s time to add the cooked pasta to the cheese sauce. Gently mix until all the pasta is completely coated. This is the moment when everything starts looking irresistibly creamy.
Pour the mixture into a greased baking dish, don’t skip greasing it or it will stick. Spread it out evenly, then sprinkle the remaining Parmesan and the breadcrumbs on top to create that golden, crunchy crust.
Bake for 25 to 30 minutes, or until the mac and cheese is bubbling and the top looks beautifully golden. If you want extra color, turn on the broiler for the last few minutes.
And that’s it! Carefully remove it from the oven and let it rest for about 5 minutes before serving. This helps the texture set so every slice comes out perfect. Get ready for the compliments!

Ingredient substitutions

Cheddar cheese: If you don’t have cheddar, don’t stress. You can use Colby Jack, shredded American cheese, or a good melting cheese blend, no problem at all.
Mozzarella cheese: If you’re out of mozzarella, you can easily swap it for Monterey Jack or even Oaxaca cheese.
Milk: Whole milk can be replaced with evaporated milk if you’re going for an even creamier, richer sauce.
Butter: Butter can also be swapped for unsalted margarine. Honestly, I kind of like it that way sometimes.
Breadcrumbs: Breadcrumbs can be replaced with crushed crackers or panko.
Paprika: If you don’t have paprika, just add a light pinch of mild chili powder, or feel free to skip it.

Preparation tips

Pasta doneness: Always cook the pasta just until al dente, because remember, it will finish cooking in the oven.
Better cheese: Whenever possible, shred the cheese yourself so it melts better and the sauce stays nice and smooth.
Perfect sauce: Always add the cheese off the heat to keep the sauce from breaking.
Resting time: Don’t skip letting the dish rest for a few minutes before serving. Trust me, it’s worth it.
Extra golden top: If you’re like me and love it extra golden, broil it for the last 3 to 5 minutes.

Common mistakes: what not to do

Overcooking the pasta: Don’t overcook the pasta before baking or it’ll turn mushy and not so great.
Pre-shredded cheese: Avoid using store-bought pre-shredded cheese, it usually makes the sauce grainy.
Boiling the sauce: Never let the cheese sauce boil. It should gently thicken, nothing more.
Too much flour: Don’t go heavy on the flour or the sauce will end up thick and heavy.
Overbaking: Don’t bake it too long or your mac and cheese will come out dry and sad.

Frequently asked questions

Can I make it ahead of time? Absolutely. You can assemble the dish, refrigerate it well covered, and bake it right when you need it.
Can it be frozen? Yes, but it’s best to freeze it before baking, then thaw it in the fridge before putting it in the oven.
How do I make it creamier? You can add a splash of extra milk or use evaporated milk instead of regular milk.
What type of pasta works best? Elbow macaroni is perfect because it holds onto the sauce really well.
Can I make it without the oven? Yes, you can keep it as a stovetop version, but you’ll miss out on that golden crust.
What protein can I add? It’s delicious with bacon, ham, or shredded cooked chicken.
How do I get the perfect crust? Always use Parmesan and breadcrumbs, then broil at the end on high heat.
Can I make it spicy? Definitely. Add chopped jalapeños, red pepper flakes, or a little hot sauce.
How long does it last in the fridge? It keeps well for up to 3 days in an airtight container.
How do I reheat it without drying it out? Just add a splash of milk and always reheat it covered to keep it creamy.

Storing & Reheating

Storage: Always let the baked mac and cheese cool at room temperature for about 20 to 30 minutes, then store it in an airtight container.
Refrigeration: Keep in mind that it will last 3 to 4 days in the fridge without losing flavor.
Freezing: If you plan to freeze it, do so in individual portions. It can last up to 2 months.
Reheating in the microwave: If using the microwave, add 1 to 2 tbsp of milk, cover it, and always heat in 30-second intervals.
Reheating in the oven: This is the option that gives the best flavor. Cover with foil and bake at 350 °F (175 °C) for about 15 to 20 minutes, uncovering at the end so it can get a little golden again.

Serving suggestions

Serve it with a crisp green salad and lemon vinaigrette.
Think about some delicious roasted broccoli with garlic and a touch of Parmesan. Oh yeah, so good!
It pairs really well with grilled chicken breast seasoned with mild spices.
Enjoy it with a cold lemon iced tea or sparkling water with lemon, keeping things simple.
For dessert, how about warm brownies or mini chocolate chip cookies?

Suggestions for kids and teens

Go with baked chicken tenders or crispy nuggets on the side.
Carrot and cucumber sticks with ranch or yogurt dip for fewer complaints.
Serve them elote in a cup with butter and cheese. They’ll love it.
Mini corn dogs or air fryer hot dogs are always a win.
For a healthier dessert, a small fruit cup with grapes and strawberries works great.

Recipe variations

Buffalo chicken mac and cheese: If you’re into bold flavors, add shredded chicken and about 2 to 3 tbsp of buffalo sauce (30 to 45 ml).
Mac and cheese with bacon: Mix in 6 to 8 slices of crispy chopped bacon. You’ll get an irresistible smoky flavor that’s just plain delicious.
Jalapeño mac and cheese: If you like a little heat, add sliced jalapeños and an extra pinch of paprika. It’ll be spicy, but you’ll love it.
Three-cheese deluxe: For an ultra-cheesy upgrade, use a combo of cheddar, gouda, and Monterey Jack. You won’t believe how good it tastes.
Veggie boost: For our vegetarian friends, add steamed broccoli, spinach, or roasted cauliflower to make it more complete and balanced.

Nutrition Information (per serving)

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