Baked Mac and Cheese

Want a creamy baked mac and cheese that's spoonable, gooey and incredibly delicious? Here's one you can make in under an hour.

My creamy baked mac and cheese is everything comfort food should be: cozy and rich, for starters. Made with a classic cheese sauce and finished with a golden breadcrumb topping, it's a guaranteed crowd-pleaser.

Best of all, it comes together in under an hour, making it ideal for both weeknights and special gatherings.

For more homey, comfort food classics, try this Gluten Free Pizza Dough, this Gluten Free Cornbread and my Beef Stroganoff.

Ingredients

• Elbow macaroni: The classic curved pasta that traps creamy cheese sauce in every bite.

For the Cheese Sauce

• Butter: Adds richness and creates the base for a silky, flavorful roux.
• All-purpose flour: Thickens the sauce for that classic, spoon-clinging creaminess.
• Whole milk: Brings a full-bodied, velvety texture to the cheese sauce.
• Sharp cheddar cheese: Adds a strong, tangy flavor.
• Mozzarella cheese: Melts into an irresistible stretch and extra creaminess.
• Monterey Jack cheese: Adds smooth, buttery melt and mild richness.

For the Topping

• White breadcrumbs: Create a crisp, golden contrast to the creamy pasta underneath.
• Melted butter: Helps the topping brown evenly and adds rich, toasty flavor.

See recipe card for quantities.

Instructions

1. Step 1: Cook the macaroni according to package instructions; drain and set aside.

2. Step 2: Melt the butter in a saucepan over medium heat.

3. Step 3: Whisk in the flour and cook for 1 minute.

4. Step 4: Slowly whisk in the milk until smooth and thickened.

5. Step 5: Toss the breadcrumbs with melted butter and sprinkle over the top.

6. Step 6: Remove from heat and stir in the cheddar, mozzarella, Monterey Jack, salt and pepper until melted.

7. Step 7: Mix the cheese sauce with the cooked pasta.

8. Step 8: Transfer to a greased baking dish.

9. Step 9: Toss the breadcrumbs with melted butter and sprinkle over the top. Bake for 25 to 30 minutes, until bubbly and lightly golden.

Hint: I like to use a large pasta pot to cook the macaroni cheese, so there's enough room to cook it quickly.

Substitutions

• Different cheeses: Other good options include Gouda or a blended cheese mix.
• Pasta: Swap elbow macaroni for shells, cavatappi or rotini; any shape that grabs onto the cheese sauce works beautifully.
• Milk: Use 2% milk for a slightly lighter sauce, or half milk and half cream for an extra-rich, indulgent result.

Variations

• Extra creamy: Stir ¼ cup cream cheese into the sauce with the shredded cheeses for an ultra-silky finish.
• Baked bacon mac: Add ¾ cup cooked, crumbled bacon to the pasta before baking for a smoky, savory twist.
• Spicy: Mix ½ teaspoon smoked paprika or a pinch of cayenne into the cheese sauce for gentle heat and depth.

Equipment

You'll need a large pot for boiling the pasta, a medium saucepan for the cheese sauce and a whisk to keep the roux smooth.

A greased baking dish (9×13) or similar works best for even baking, plus a mixing spoon or spatula to combine everything before it goes into the oven.

Storage

Store leftovers covered in the fridge for up to 3 days; reheat in the oven at 350°F (175°C) or in the microwave, adding a splash of milk to bring back the creaminess.

FAQ

Related

Looking for other recipes like this? Try these:

Baked Mac and Cheese

This baked mac and cheese is rich, creamy, and finished with a golden, buttery crumb topping. Made with a simple stovetop cheese sauce and baked until bubbly, it delivers classic comfort in every bite. Perfect as a main or a hearty side, it's an easy, under-an-hour recipe you'll make on repeat.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: pasta

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Ingredients

• 16 oz elbow macaroni
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup shredded Monterey Jack cheese
• 1 teaspoon salt
• ½ teaspoon black pepper
• Topping
• 1 cup breadcrumbs white
• 2 tablespoons melted butter

Instructions

• Preheat the oven to 375°F (190°C).
• Cook the macaroni according to package directions. Drain and set aside.
• In a saucepan over medium heat, melt the butter.
• Whisk in the flour and cook for 1 minute.
• Gradually whisk in the milk until smooth and thickened.
• Remove from heat and stir in the cheddar, mozzarella, Monterey Jack, salt, and pepper until fully melted.
• Combine the cheese sauce with the cooked pasta.

Nutrition

Calories: 712kcal | Carbohydrates: 80g | Protein: 28g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 957mg | Potassium: 434mg | Fiber: 3g | Sugar: 9g | Vitamin A: 936IU | Calcium: 502mg | Iron: 2mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.

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Garnish with chopped parsley before serving.

Notes

         •       Serve as a main dish or hearty side with light protein

         •       Pairs well with salad or roasted vegetables

         •       Ideal for family dinners, gatherings, & potlucks