Baked Macaroni and Cheese

When it comes to comfort food, few dishes can rival the cheesy goodness of baked macaroni and cheese. Whether you're preparing a cozy family dinner or hosting a potluck party, this classic dish is always a crowd-pleaser.

Is there anything more comforting than a piping hot dish of baked macaroni and cheese? This classic favorite combines tender pasta, a rich cheese sauce, and a golden, crispy topping to create a mouthwatering side dish delight!

While there are hundreds of delicious baked macaroni and cheese recipes, this is the way my family and I love it! Most of the time, I use sharp cheddar, American and Monterey Jack blend cheeses. However, sometimes I make it with a unique blend of cheese that simply need to be used up from the refrigerator cheese drawer. It comes out delicious every time!

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

• Elbow Macaroni
• Butter
• All-Purpose Flour
• Half-and-Half
• Milk
• Cheeses: American Cheese or Velveeta, Monterey Jack, Sharp Cheddar
• Salt and White Pepper
• Panko Bread Crumbs

Tools You’ll Need

• Medium Pot
• Large Skillet
• Cheese Grater
• Whisk (I used a Pampered Chef Mix ‘N Masher)
• 9”x9” Square Baking Dish (1.5 Quart)

Why You’ll like this Recipe

• It’s comfort food at it’s finest!
• It’s versatile and custombizable!
• It’s always a crowd-pleasing side dish favorite!!
• It’s irresistible cheesy goodness!

How to Make this Recipe

1. Bring a pot of salted water to a boil. Cook elbow macaroni minutes less than package calls for al dente pasta. Drain. Melt butter in a large skillet on medium heat. Stir in flour, and cook 1 minute. 

2. Whisk in half-and-half and milk. Once bubbles appear at the edge of the pan and the mixture starts to simmer, set aside ½ cup of the cheddar cheese, and stir the remaining cheeses into the mixture. 

3. Once the cheese has melted and the mixture begins to thicken, season with salt and white pepper to taste. Fold in the drained pasta. 

4. Transfer the mixture to a greased 9”x9” pan. Sprinkle the remaining cheese and panko bread crumbs on top.

5. Bake 375℉ 25-30 minutes or until the mixture is bubbling at the edge and is golden brown on top.

Tips and Substitutions

• Use freshly grated cheeses! Pre-shredded cheeses don’t melt as effectively.
• Stir your milk mixture often. Allowing it to sit without stirring can cause it to scorch and/or curdle.
• Get creative with your blend of cheeses! Sharp or medium yellow or white cheddar, Monterey Jack, Pepper Jack, Gouda, Gruyere, Fontina, American, Velveeta, Swiss and/or Colby Jack all work great!
• Taste your sauce before blending with the drained elbow macaroni. Add additional seasonings or cheese if desired.
• Crushed butter crackers, bread crumbs or crushed croutons can be used in place of panko bread crumbs.

Storage

• Store leftovers in an air-tight container in the refrigerator up to 4-5 days.
• While you can freeze, thaw and reheat baked macaroni and cheese, I don’t recommend it as it compromises the smooth, creamy texture of the recipe.

Frequently Asked Questions

• Can I make this baked macaroni and cheese ahead and bake it when I’m ready?
  • Yes! After you’ve poured the cheesy pasta mixture in the baking dish, cool then cover with plastic wrap, directly on top of the surface. This will prevent a top skin from forming. When ready to bake, top with the panko cheese topping and sit at room temperature 30 minutes prior to baking.
• Do I have to bake this macaroni and cheese?
  • No! You can just serve it straight from the pan. Since baking it is what increases absorption and thickening of the cheese sauce, I recommend adding an additional ½-3/4 cup elbow macaroni noodles to the sauce if serving from the pan.
• Do I have to use elbow macaroni?
  • You can use whatever pasta you’d like! Large elbow, shells, ditalini, mini rotini, mini bow tie and wagon wheel are some that work great!
• Can I add other ingredients to make this a heartier side dish or main dish?
  • Yes! You could add crumbled bacon, chopped chicken, green chilies, sautéed vegetables or jalapeños to the blend. You can also serve leftover barbecue or chopped fried chicken strips on top!
• Can I make a gluten-free version of baked macaroni and cheese?
  • Yes! Simply substitute regular macaroni with gluten-free pasta. Additionally, use a gluten-free flour blend in the cheese sauce and ensure that all other ingredients, such as spices, cheeses, and the bread crumb topping are gluten-free as well.

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• Best Ever Macaroni Salad
• Smooth and Creamy White Mac and Cheese
• Simple Mac and Cheese
• Beef and Cheese Mac