My kids can be picky, so sometimes I am just looking for classic dinner ideas that everyone will enjoy. This Baked Macaroni and Cheese is one of those meals. It's pure comfort food, made with three melty and gooey cheeses. Is it any wonder it's a favorite?
This mac and cheese recipe is creamy, cheesy, and perfect for weeknight dinners, special occasions, or simply a cozy meal at home.
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Pair it with a salad for an easy dinner, or serve it as a side dish during holidays, BBQs, or Sunday lunch.
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Why You'll Love Baked Mac and Cheese
- It’s a classic for a reason – Loved by both kids and adults, this dish has comfort in every bite.
- Perfect for sharing – Whether it’s a potluck, holiday meal, or weeknight dinner, it’s always a crowd-pleaser.
- Simple ingredients – Made with pantry staples and a three cheeses for that rich, melty goodness.
- Creamy dish – The roux-based sauce and evaporated milk keep it smooth - even after baking.
- The perfect cheese combo – Sharp cheddar, colby jack, and mozzarella blend for the ultimate mix of creaminess and stretch. I have made lots of mac and cheese recipes, but this is my favorite cheese combination.
Mac And Cheese Recipes
Mac and cheese recipes are super popular because they’re easy to make and taste amazing. You only need a few simple ingredients to make it, like pasta, cheese, and milk, which you probably already have at home.
Plus, you can customize it by adding things like bacon, veggies, or different types of cheese. Here are some of our favorite mac and cheese recipes:
- Easy One Pot Chili Mac and Cheese
- Hidden Veggie Baked Mac and Cheese
- Bacon Mac and Cheese
- Crock Pot Macaroni and Cheese Recipe
Ingredients For Baked Macaroni And Cheese
- Sharp cheddar cheese – Adds tangy, rich flavor.
- Colby jack cheese – I love how beautifully this cheese melts.
- Mozzarella cheese – Provides creaminess and stretchiness.
- Cavatappi or macaroni noodles – Holds onto the sauce well with their ridges and spirals.
- Garlic powder – Adds a subtle garlic flavor.
- Paprika – For a bit of smokiness.
- Butter – Forms the base for the roux and adds richness.
- All-purpose flour – Thickens the cheese sauce.
- Evaporated milk – Keeps the cheese sauce creamy.
- Heavy cream – Adds extra creaminess.
- Dijon mustard – Adds a slight tang.
Kitchen Tools You’ll Need
You don't need anything fancy to make this dish. A large pot for boiling the pasta, a skillet for preparing the cheese sauce, and a 9x13-inch casserole dish will do the trick. A whisk and a cheese grater will also come in handy.
Tramontina Lock & Drain Pasta Cooker Pot with Strainer Lid
Gotham Steel 5 Quart Stock Pot Multipurpose Pasta Pot withQimh Collapsible Colander Set of 3 Round Silicone Kitchen StrainerPyrex Deep 9x13-Inch Glass Baking Dish with Lid, Deep Casserole
How to Make Baked Macaroni And Cheese Recipe
1. Make the roux
Start by making the base of your cheese sauce. Melt butter in a saucepan, then whisk in flour and cook for a minute or two.
2. Add the milk and cream
Slowly pour in the evaporated milk and heavy cream while whisking constantly. This keeps the sauce smooth and lump-free. Keep stirring until it’s thick and creamy.
3. Stir in the cheese
Add shredded cheese one handful at a time, stirring between each addition so it melts evenly. This keeps the sauce from clumping.
4. Combine with pasta
Cook and drain your pasta, then mix it with the cheese sauce until everything is well coated.
5. Layer in the dish
Grease a 9x13 casserole dish and layer in the mac and cheese, sprinkling extra shredded cheese between the layers.
6. Bake until bubbly
Pop it in the oven and bake until the cheese is melted and bubbly with a golden top, about 20–25 minutes.
7. Broil for crispiness
Turn on the broiler for the last 2 minutes to geta crisp topping. Keep an eye on it so it doesn’t burn!
Tips For Recipe For Baked Macaroni And Cheese
Tip 1: Shred your cheese instead of using the pre-shredded variety. Pre-shredded cheese has things added to it to keep it from sticking together, but that can make your sauce grainy instead of smooth.
Tip 2: Boil your pasta until al dente as it will continue to soften during baking.
Tip 3: When making the roux, whisk constantly to prevent lumps from forming.
Tip 4: If you want a more more crunchy topping, add breadcrumbs over the final cheese layer before broiling.
FAQS For Easy Baked Macaroni and Cheese
To store leftovers, let the dish to cool completely. Cover it tightly and refrigerate for up to 3-4 days.
When reheating, add a splash of milk or cream to prevent the cheese sauce from drying out. Heat in the oven at 350°F until warmed through, or use a microwave if you’re short on time.
Yes, you can make the dish up to the point of baking. Just cover the prepared casserole dish and place it in the refrigerator for up to a day.
When ready to serve, bake according to the directions, adding a few extra minutes to the bake time to account for it being cold.
Cheesy Pasta Recipes
I love cheesy pasta recipes because they’re easy to make and taste amazing. You only need a few ingredients, and they’re ready in no time, which is perfect for busy days. Try these yummy pasta dishes:
- Pasta al Forno with Smoked Mozzarella
- Cheesy Chicken Pasta
- Broccoli Cheese Orzo
- Baked Ziti with Ground Beef
Baked macaroni and cheese is so popular because it’s satisfying, simple, and so cheesy. Whether you’re preparing this for a family dinner or for guests, this recipe is sure to bring smiles.
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📖 Recipe
Baked Macaroni And Cheese
Ingredients
- 1 pound sharp cheddar cheese shredded
- 1 pound colby jack cheese shredded
- 8 ounces mozzarella cheese shredded
- 1 pound cavatappi pasta or macaroni noodles
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 12-ounce can evaporated milk
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
Instructions
- Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish and set it aside.
- Grate all the cheese and combine in a large bowl. Set aside for later.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a small bowl, combine the garlic powder, paprika, salt, and black pepper. Set aside.
- Melt the butter in a large skillet over medium heat. Stir in half of the seasoning mix and cook for about 30 seconds. Add the flour and whisk it into the butter to form a roux, cooking for 1-2 minutes while stirring frequently.
- Gradually whisk in the evaporated milk, followed by the heavy cream, whisking constantly to ensure a smooth sauce. Add the remaining seasoning and Dijon mustard. Cook while whisking until the sauce thickens.
- Slowly add half the shredded cheese to the sauce, one handful at a time, stirring well after each addition to ensure it melts completely.
- In a large bowl, mix the cooked pasta with the cheese sauce until well coated.
- Spread half of the pasta mixture into the prepared casserole dish. Sprinkle half of the reserved cheese over the top. Add the remaining pasta mixture, then finish with the remaining shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly. Switch the oven to broil and cook for an additional 2 minutes to achieve a golden-brown top.
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Notes
- Don't overcook your pasta — boil it until just al dente. It'll keep cooking in the oven!
- Whisk that roux! Keep it moving to avoid any lumpy sauce drama.
- Want a crunchy topping? Sprinkle breadcrumbs over the cheese before broiling for extra texture.
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