Baked Mac and Cheese is the ultimate comfort food! This easy homemade baked macaroni and cheese recipe is so rich and cheesy.
When it comes to comfort food, it's hard to beat a plate of this Baked Macaroni and Cheese. Growing up, my mom made ridiculously delicious homemade macaroni and cheese, and it was one of my favorite meals on our regular rotation.
This baked mac and cheese is a version of that mac and cheese. It gets a quick bake at the end because there's just something about baking the macaroni and cheese that makes it extra delicious!
I am especially fond of this recipe because it's so easy and turns out so well. I've tried making baked mac and cheese with several different methods, and, out of all of the recipes that I've tried, this recipe makes the best macaroni and cheese.
I've also made this recipe so many times, and I've tweaked it as I've gone to make it easier and nearly fool-proof. The next time you're craving macaroni and cheese, give in to your craving with a plate of this baked macaroni and cheese!
How to make baked mac and cheese
Bring a large pot of salted water to boil over medium-high heat. Add the dry pasta, and cook for 1 minute less than the box calls for for al dente pasta.
Meanwhile, melt the butter in a large saucepan over medium-low heat. Once melted, whisk in the flour.
Let the flour cook, stirring constantly, for 1 minute. Stir in milk and half-and-half.
Cook, whisking regularly, until the milk has thickened. The milk should coat the back of a spoon at this point.
Whisk in 3 cups of the grated cheese, salt, pepper, and mustard. Drain the pasta, and return to the pot.
Pour the cheese sauce over the cooked pasta, and toss to coat.
Pour half of the cheesy pasta into the prepared baking dish. Sprinkle 1.5 cups of cheese over the pasta in the baking dish.
Pour the remaining half of the cheesy pasta into the baking dish. Sprinkle the remaining 1.5 cups of cheese over the top of the pasta.
Bake until heated through and the cheese has melted. Broil if desired.
Tips
- Pasta: I use large elbow noodles in this recipe. Feel free to use another shape (like elbows, large shells, or cavatappi) if you prefer.
- Butter: I use salted butter. Feel free to use unsalted if you would like.
- Milk: I use whatever milk I happen to have on-hand – usually 1% or 2%. If you would like a richer mac and cheese, use whole milk. If you want a less rich mac and cheese, you can use skim.
- Half-and-half: The half-and-half adds some richness to the sauce. You can use milk in place of the half-and-half if you would like.
- Cheese: Check out the section below on types of cheese for more information.
- Dry mustard: If you don't have dry mustard, you can use Dijon mustard instead. I recommend about 1/4-1/2 teaspoon of Dijon mustard.
Commonly asked questions
Commonly asked questionsI've added the answers to some commonly asked questions below.
>>What types of cheese work well in mac and cheese?
I like to use a blend of cheese to add more flavor to the sauce. I usually use an equal blend of sharp, white, and mild cheddar cheese.
Other cheese that works well are gruyere, fontina, Monterrey Jack, Parmesan, and mozzarella. I don't recommend using cheese like Monterrey Jack, Parmesan, or mozzarella by themselves, but they work well in a blend.
>>What does it mean to coat the back of a spoon?
This is an easy way to test to see whether your milk has thickened. Dip a spoon in your milk.
Run your finger through the milk. If the mark where your finger was stays, then it is sufficiently thickened.
If the milk is still runny and fills in the spot where your finger was, then you need to keep cooking it to let it thicken up more.
>>Can homemade baked mac and cheese be made ahead?
It can. If you would like to make this mac and cheese ahead of time, increase the amount of milk by 1 cup.
Cover, and refrigerate for up to 24 hours. Set the casserole out while the oven preheats, and then add about 5-10 minutes to the baking time.
>>What goes with macaroni and cheese?
For weeknight dinners, I serve this mac and cheese with sautéed spinach or broccoli or a simple green salad.
At the holidays, I serve this macaroni and cheese alongside maple glazed ham or lemon-herb turkey breast.
More pasta recipes!
More pasta recipes!If you’ve tried this baked macaroni and cheese recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
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Baked Mac and Cheese
Ingredients
- 16 ounce pasta
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup half and half
- 6 cups grated cheddar cheese (divided, see the note below about types of cheeses)
- Salt
- Ground black pepper
- 1/2 teaspoon dry mustard
Instructions
- Preheat oven to 325F. Grease a 9x13-inch baking dish. Set aside.
- Bring a large pot of salted water to boil over medium-high heat.
- Add the dry pasta, and cook for 1 minute less than the box calls for for al dente pasta.
- Meanwhile, melt the butter in a large saucepan over medium-low heat.
- Once melted, whisk in the flour.
- Let the flour cook, stirring constantly, for 1 minute.
- Stir in milk and half-and-half.
- Cook, whisking regularly, until the milk has thickened. The milk should coat the back of a spoon at this point.
- Whisk in 3 cups of the grated cheese, salt, pepper, and mustard.
- Drain the pasta, and return to the pot.
- Pour the cheese sauce over the cooked pasta, and toss to coat.
- Pour half of the cheesy pasta into the prepared baking dish.
- Sprinkle 1.5 cups of cheese over the pasta in the baking dish.
- Pour the remaining half of the cheesy pasta into the baking dish.
- Sprinkle the remaining 1.5 cups of cheese over the top of the pasta.
- Bake for 10-15 minutes, or until heated through and the cheese has melted.
- Broil if desired.
Notes
- Pasta: I use large elbow noodles in this recipe. Feel free to use another shape (like elbows, large shells, or cavatappi) if you prefer.
- Butter: I use salted butter. Feel free to use unsalted if you would like.
- Milk: I use whatever milk I happen to have on-hand - usually 1% or 2%. If you would like a richer mac and cheese, use whole milk. If you want a less rich mac and cheese, you can use skim.
- Half-and-half: The half-and-half adds some richness to the sauce. You can use milk in place of the half-and-half if you would like.
- Cheese: I like to use a blend of cheese to add more flavor to the sauce. I use a blend of sharp, white, and mild cheddar cheese. Other cheese that works well are gruyere, fontina, Monterrey Jack, Parmesan, and mozzarella. I don't recommend using cheese like Parmesan or mozzarella by themselves, but they work well in a blend.
- Dry mustard: If you don't have dry mustard, you can use Dijon mustard instead. I recommend about 1/4-1/2 teaspoon of Dijon mustard.
- Nutritional values are estimates.
Nutrition Information
Published 2/8/16. Updated with improved recipe, tips, and photos 2/13/21.
Joyce says
I tried to print this recipe and like another reviewer, the recipe is not the same. There is evaporated milk, eggs and more cheese than listed in the article. Which is the right recipe?
Kate says
Hi! I’m not sure why that happened. I’ve been doing this for about 10 years now, and I’ve never had that happen before. However, sometimes tech has glitches. Unfortunately, this came up overnight for me, but I was able to fix it this morning. The recipe shown on the page and the recipe that comes up with the print button are the same now. If you see two different recipes now, please let me know!
Lexxy says
Can’t wait to make this. I’ve never made homemade Baked Macaroni and Cheese
Is it something I can make ahead?
Thank you.
Kate says
It can. If you would like to make this mac and cheese ahead of time, increase the amount of milk by 1 cup.
Cover, and refrigerate for up to 24 hours. Set the casserole out while the oven preheats, and then add about 5-10 minutes to the baking time.
Karen says
Hi Kate! When I went to print the recipe it tells me 2 cans of evaporated milk in place of the milk. I have never had this happen before. The recipe changes after hitting the print button. I did it numerous times because I thought I was nuts! I printed it and there it was….2 cans of evaporated milk… no regular milk is listed on the print version. What do you think is happening?? I have the pages printed both ways. One not using the print button and the other using my mouse. Stymied.
Kate says
Hi Karen! I’ve never had this happen before either! =) However, I was able to fix the issue on my end. Please let me know if you see an incorrect recipe now when you go to print it.
Karen says
Thanks for the fix. I thought I was losing it! I want to make this during lent when I don’t eat meat on Fridays.
Kate says
I appreciate you letting me know about that so that I could fix it! This is my older son’s favorite mac and cheese. I hope you enjoy it, too!
Caroline says
Delicious!
Kate says
Thanks so much! =)
Julia says
My mom made a high calorie version with cottage cheese and eggs, but this recipe seems easier to make with what’s usually in my kitchen.
Kate says
I bet it was delicious! =)
Mary says
This looks so good. I love cooking with whole milk …makes for a creamier dish. Pinned. Thanks for sharing.
Kate says
Thanks so much! =)