If you have ever dreamed of indulging in the ultimate comfort food that satisfies every cheesy craving, you need to try The Best Baked Mac and Cheese Recipe. This dish is creamy and rich, with a beautifully golden and bubbly cheese crust that invites you to dive in. It strikes the perfect balance between gooey and slightly crispy, making it a show-stopping centerpiece for any meal, whether it’s a weeknight treat or a holiday gathering. Every bite bursts with layers of sharp cheddar and nutty Gruyere, creating a flavor that feels both nostalgic and elevated all at once.
Ingredients You’ll Need
Let’s talk ingredients before we start cooking. The beauty of The Best Baked Mac and Cheese Recipe is in its simplicity; every element plays a crucial role in creating that velvety texture and rich flavor that defines this dish. From the butter that forms the roux to the blend of two perfect cheeses giving you depth, these ingredients come together in such harmony that the result is nothing short of magical.
- Elbow macaroni noodles (1 lb): Classic tubular pasta that holds the cheese sauce perfectly in every bite.
- Unsalted butter (1 stick): Provides a creamy base for the roux without overpowering the cheese flavors.
- Flour (½ cup): Essential for thickening the sauce to a luscious, smooth consistency.
- Whole milk (2 cups): Adds richness and moisture for that custardy cheese sauce texture.
- Half and half (2 cups): Boosts creaminess and gives the sauce body without heaviness.
- Shredded sharp cheddar cheese (5 cups, divided): Brings bold, tangy flavor that makes every bite memorable.
- Shredded Gruyere (2 cups, divided): Adds a nutty, slightly sweet complexity to the cheese blend.
- Salt (1 teaspoon): Enhances all the savory notes in the dish.
- Black pepper (¼ teaspoon): Gives just a subtle hint of spice to balance the richness.
- Garlic powder (¼ teaspoon): Infuses a gentle, aromatic warmth.
- Paprika (¼ teaspoon): Adds a delicate smoky touch and beautiful color contrast.
- Fresh parsley (optional): A pop of freshness for garnish that brightens the finished plate.
How to Make The Best Baked Mac and Cheese Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 350 degrees Fahrenheit and greasing a 9×13 baking pan. Cook the elbow macaroni noodles according to the package directions but take two minutes off the suggested time. This slight undercooking ensures the noodles keep their perfect tender texture after baking and don’t turn mushy. Drain the pasta and set it aside while you work on the sauce.
Step 2: Make the Roux
In a saucepan set over medium-low heat, melt the unsalted butter to get a smooth base. Add the flour and whisk it continuously for two minutes. This step cooks out the raw flour taste and helps achieve the silky thickness that is key for The Best Baked Mac and Cheese Recipe. Patience here pays off with a sauce that clings beautifully to every noodle.
Step 3: Whisk in the Milk and Half and Half
Slowly pour in the whole milk and half and half a little at a time, whisking constantly. Add about half a cup at once and wait for the mixture to thicken before adding more. This gradual approach helps avoid lumps and builds a creamy texture that’s rich but not heavy. Keep cooking and whisking until your sauce becomes luscious and thick enough to coat the back of a spoon.
Step 4: Melt in the Cheese and Seasonings
Remove the sauce from heat and stir in 1½ cups of the Gruyere and 1½ cups of the cheddar cheese. Stir until the cheese is completely melted and the sauce is smooth. Then add salt, black pepper, garlic powder, and paprika. This blend of spices wakes up the cheese without overpowering its natural flavors. Your sauce should smell irresistible and be velvety to the touch.
Step 5: Combine Noodles and Sauce
In a large bowl, mix the slightly undercooked noodles with the cheese sauce. Stir thoroughly to make sure every noodle is coated with that creamy, cheesy goodness. This melding is where the magic really happens, preparing the dish for the next layers of texture and flavor.
Step 6: Layer the Noodles
Pour half of your cheesy noodle mixture into the prepared baking pan, spreading it evenly. Then add the remaining noodles mixture on top. This layering helps distribute cheese sauce evenly and ensures the same lovely texture throughout the dish.
Step 7: Top with Cheese
Sprinkle the remaining shredded cheddar and Gruyere cheese on top. This final blanket of cheese creates the bubbly, golden crust that defines The Best Baked Mac and Cheese Recipe. It’s what turns a creamy casserole into a fabulous baked masterpiece.
Step 8: Bake to Perfection
Bake in your preheated oven for 20 to 25 minutes or until the cheese topping is bubbling and golden. Once out of the oven, let it sit for a few minutes before serving. This rest helps the cheese set slightly, making it easier to cut perfect squares for serving.
How to Serve The Best Baked Mac and Cheese Recipe
Garnishes
A sprinkle of fresh parsley is a simple yet elegant garnish that adds a pop of green color and a fresh herbal brightness to counterbalance the richness of the cheese. You could also try a dusting of extra paprika or a few cracks of black pepper on top for visual appeal and flavor depth.
Side Dishes
This dish is so hearty and comforting that it pairs wonderfully with lighter, fresh sides like a crisp green salad or steamed vegetables. For a more indulgent meal, roasted or grilled meats, such as chicken or pork chops, complement the creamy texture of The Best Baked Mac and Cheese Recipe perfectly. Consider also serving with tangy pickles or coleslaw to add a bright, refreshing bite.
Creative Ways to Present
For a festive feel, try serving the mac and cheese in individual ramekins or mini cast-iron skillets. You can also jazz it up by topping with crunchy breadcrumbs mixed with melted butter and a little Parmesan cheese before baking, adding another layer of texture. For a fun twist, create a mac and cheese bar where guests add their own mix-ins like crispy bacon bits, diced tomatoes, or jalapeños.
Make Ahead and Storage
Storing Leftovers
The Best Baked Mac and Cheese Recipe keeps beautifully in the fridge for up to 3-4 days. Store leftovers in an airtight container to preserve moisture and prevent the cheese from drying out. When ready to eat, the cheesy goodness is still as comforting and tasty as on day one.
Freezing
You can freeze this mac and cheese for longer storage. Portion it into freezer-safe containers or wrap tightly with plastic wrap and foil. It will keep well for up to two months. Just remember to thaw it overnight in the fridge before reheating for the best texture.
Reheating
When reheating, do so slowly in the oven at 325 degrees Fahrenheit to maintain that creamy texture. Cover the dish with foil to prevent the top from drying out. If the sauce seems thickened after refrigeration, stir in a splash of milk or half and half to bring it back to life. Avoid the microwave unless you’re in a hurry, as it can make the texture slightly rubbery.
FAQs
Can I use other types of cheese?
Absolutely! While sharp cheddar and Gruyere create the perfect flavor combination in The Best Baked Mac and Cheese Recipe, you can experiment with cheeses like fontina, mozzarella, or even smoked gouda for a twist. Just be mindful of meltability and flavor strength to keep the balance just right.
What’s the best pasta to use?
Elbow macaroni is classic because its shape holds the sauce well, but other short pasta like cavatappi or shells work wonderfully too. Avoid long pasta like spaghetti since they won’t hold the sauce as effectively in a baked dish.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Be sure your pasta is gluten-free as well, and the steps remain essentially the same for The Best Baked Mac and Cheese Recipe.
How can I make it extra crispy on top?
For an extra crispy topping, mix panko breadcrumbs with melted butter and a bit of Parmesan cheese and sprinkle on top before baking. This adds a wonderful crunch that contrasts beautifully with the creamy interior.
Is this recipe suitable for meal prep?
Definitely! The Best Baked Mac and Cheese Recipe reheats beautifully, making it a fantastic option for leftovers or prepping in advance for busy weeknights. Bake it fresh or assemble it ahead, cover tightly, and refrigerate until ready to pop in the oven.
Final Thoughts
I cannot recommend enough that you try The Best Baked Mac and Cheese Recipe for your next cozy dinner. It captures all the warmth and comfort you dream of from mac and cheese, with a richness and texture that makes every forkful unforgettable. Once you taste it, I’m sure it will become one of your favorite go-to recipes, just as it is in my home. So gather your ingredients, roll up your sleeves, and prepare to fall in love with this decadent, delicious, and irresistibly cheesy masterpiece.
Print
The Best Baked Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This classic baked mac and cheese recipe offers a creamy, cheesy comfort dish made with a blend of sharp cheddar and Gruyere cheeses. The creamy sauce is made from scratch using a roux-based cheese sauce, combined with perfectly cooked elbow macaroni and baked until golden and bubbly, making it the best comforting casserole for any occasion.
Ingredients
Pasta
- 1 lb elbow macaroni noodles
Cheese Sauce
- 1 stick unsalted butter (4 tablespoons)
- ½ cup flour
- 2 cups whole milk
- 2 cups half and half
- 5 cups shredded sharp cheddar cheese – divided
- 2 cups shredded Gruyere cheese – divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Optional
- Fresh parsley for garnish
Instructions
- Preheat and cook pasta: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Cook the elbow macaroni noodles according to package directions, reducing the cooking time by two minutes so they’re slightly undercooked.
- Make roux base: While the pasta cooks, melt the unsalted butter in a saucepan over medium-low heat. Add the flour and whisk continuously, cooking the mixture for about two minutes to eliminate the raw flour taste.
- Add dairy and thicken sauce: Gradually add the whole milk and half and half to the roux, about ½ cup at a time, whisking constantly. Wait until the mixture thickens before adding more. Continue cooking until the sauce becomes rich and thick enough to coat the back of a spoon.
- Melt cheese into sauce: Stir in 1½ cups of shredded Gruyere and 1½ cups of shredded sharp cheddar cheese into the sauce. Mix until all cheese has melted smoothly. Then season with salt, black pepper, garlic powder, and paprika. Remove the sauce from heat.
- Combine pasta and cheese sauce: In a large bowl, combine the cooked elbow macaroni with the cheese sauce, mixing thoroughly to ensure every noodle is coated.
- Assemble in baking dish: Pour the noodle and cheese sauce mixture into the prepared baking pan. Spread evenly.
- Add cheese topping: Sprinkle the remaining shredded cheddar and Gruyere cheese evenly over the top of the macaroni mixture.
- Bake and garnish: Bake in the preheated oven for 20-25 minutes until the cheese topping is bubbly and golden brown. Remove from oven and optionally garnish with fresh parsley before serving.
Notes
- For creamier texture, use full-fat dairy as suggested.
- Make sure to remove cooked pasta 2 minutes early to prevent overcooking during baking.
- Feel free to experiment with different cheese varieties like mozzarella or Parmesan for varied flavor.
- Let the baked mac and cheese rest for a few minutes before serving to thicken further.
- Double the recipe for larger gatherings and bake in a larger pan.
