By: The Chunky Chefpublished: 09/30/2019
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This baked mac and cheese is a family favorite recipe, loved by both children and adults.It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness! Perfect for a comforting dinner or as a holiday side dish!
Looking for other comfort food dishes? Check out my Homemade Sloppy Joes, Creamy Broccoli Cheddar Soup, Crockpot Meatloaf, and Homestyle No-Boil Mashed Potatoes!
BAKED MAC AND CHEESE
Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.
Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).
HOW TO MAKE MAC AND CHEESE
If you’ve never made homemade mac and cheese before, it can seem a bit daunting. But don’t worry, we’ll break it down and take it step by step!
- Boil the pasta, drain.
- Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.
- Cook the sauce until it’s nice and thick.
- Add in shredded cheeses, stir well.
- Combine cheese sauce with cooked pasta.
- Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.
- Top with the rest of the mac and cheese, top with more shredded cheese.
- Bake and prepare to thoroughly enjoy!
COOKING TIPS FOR BAKED MAC AND CHEESE
- Boiling the pasta – cook the pasta less than you normally would. I like to boil my elbow pasta for between 4 and 5 minutes. The pasta will continue to cook in the oven, and you don’t want it to get mushy.
- Use room temp liquids – if you can… cold liquids generally take longer to thicken than warmer ones. I usually set my milk and half and half out while the water for the pasta is coming up to a boil.
- The cheeses – use your favorites! Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here. Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby. There are plenty of reader comments down below the recipe that talk about the cheeses they used!
- Shred your own – I know it’s a pain, and it’s SO tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping… which also prohibits it from melting as well as it should.
VARIATIONS OF MAC AND CHEESE
- Bacon – if you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese as well!
- Stovetop – if you’d prefer not to bake this mac and cheese, you don’t have to! Make sure you boil your pasta until al dente (check the packaging for correct times), and you’ll only need about 3 – 3 1/2 cups of cheese total. No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.
- Different Toppings – I’m a huge fan of the cheese layer on top, since it gets nice and crispy, but we also love tossing 1 cup of panko with 2 Tbsp of melted butter and using that as a topping. 1 cup of crushed Ritz crackers with 2 Tbsp of butter work amazingly well too!
- Different Baking Times – the recipe calls for a lower baking temperature and time, but most of the time I find myself adjusting that based on my family’s tastes. I like to bake this mac and cheese at 350 F degrees for 30 minutes, then broil for 2-3 minutes to get that glorious cheesy “crust”.
MAKING MAC AND CHEESE AHEAD OF TIME
- Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
- Before baking, let dish sit on counter for 30 minutes.
- Bake at recipe temperature for 25-35 minutes, until hot and bubbly.
As a caveat, this recipe, as with most mac and cheese recipes, loses some of it’s creaminess when made ahead. This dish has been tested when made right away, which yields the best results.
I would increase the amount of sauce slightly if you need to make this recipe ahead of time.
STORING MAC AND CHEESE
Any leftovers need to be refrigerated and covered tightly. Mac and cheese can be stored this way for 3-4 days.
To reheat, stir in a little bit of milk or cream and microwave partially covered with plastic wrap. Stir often as it reheats.
SPECIAL EQUIPMENT USED IN THIS RECIPE
- Box Grater– remember, the best mac starts with freshly shredded cheese!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS!
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!
Post has been updated in September 2019 with new photos and additional information.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Creamy Homemade Baked Mac and Cheese
4.85 from 2815 votesAuthor: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
Calories: 665
This baked mac and cheese is a family favorite recipe, loved by children and adults.
Ingredients
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded medium cheddar cheese divided (measured after shredding)
- 2 cups shredded Gruyere cheese divided (measured after shredding)
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika smoked paprika is our favorite!
Instructions
Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.
Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.
Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.
Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.
Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.
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Chef Tips
- Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add.
- To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.
- To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.
Mac and Cheese can be made ahead:
- Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
- Before baking, let dish sit on counter for 30 minutes.
- Bake at recipe temperature for 25-35 minutes, until hot and bubbly.
FIVE CHEESE VARIATION:
Replace cheese amounts with the following:
- 2 cups cheddar cheese, shredded
- 1 cup Colby cheese, shredded
- 1 cup Muenster cheese, shredded
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 cup mozzarella cheese, shredded
FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:
- Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
Reader Interactions
Leave a Comment
Lily says
Found this recipe on Thanksgiving and it was a hit! Made it again for dinner tonight and everyone is saying I make the best Mac and cheese! I followed the recipe exactly as it states and it was to die for. Thank you for this great recipe!
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Kc says
The best Mac ‘n Cheese! My picky teenagers devoured it. Will be a regular meal for us.
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Rhianne says
It’s so good!
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Leroy says
Delicious, truly : )
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Brenda vine says
Second round making your mac and cheese it was first time using half and half in what a big difference in the Creamery sauce and tasted out of this world in fact my husband made it because I am handicapped and I am so happy that he does cooking all time just been given everyone in my family and people I don’t know at doctor office your recipe Thank you!
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Brittany says
I love this recipe! I’m an American living and France and I wanted to share this dish with my new friends and btw, they absolutely loved it!
To fellow readers : DON’T HESITATESince then, I have moved and no longer have an oven (I know, it’s awful). Is there a way this recipe could be adapted to stove stop? Or is there a recipe that you can recommend that doesn’t require an oven?
Thank you!
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The Chunky Chef says
So glad to hear how much you love this recipe! I would say this recipe could be adapted for the stovetop… I would reduce the cheese down to 3 cups cheddar and 1 cup of gruyere, and you may want to use a bit less dairy as well 🙂
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Amy says
This is amazing. My mom loved it and has asked me to make it again.
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Uzma says
How would you recommend altering the recipe if using gluten free flour?
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The Chunky Chef says
I don’t have the experience or expertise to advise on that, as we’re not gluten-intolerant. If you scroll back through the comments though, I know many other readers have used gluten-free flour and pasta and had great results. Many of them have mentioned the brands the used, any other changes, etc.
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Bea R. says
Hi,
Have you ever used a crock pot to ‘bake’ instead of oven? I’m looking to make ahead, but then warm up in crock pot during morning work then serve at potluck at lunch.Reply
The Chunky Chef says
This recipe wasn’t designed to be cooked in a slow cooker, but I do know some readers have kept it warm in one after being baked. If you’re looking for a mac and cheese recipe that’s meant to be cooked in a slow cooker, I have one for you https://www.thechunkychef.com/ultra-creamy-crockpot-mac-and-cheese/
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Kat says
How many does this serve?
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The Chunky Chef says
Since mac and cheese can be either a side dish or main course, that will alter the number of servings this recipe makes. I listed it as 8 servings, but that’s a size in between a main dish and side dish size. As a side, it would have about 12 servings. As a main dish, in between 6-8 servings 🙂
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Josh says
Seasonings good. I used monterey jack instead of gruyere. My beschemel was perfect but my final product was pasty, not creamy at all
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Susan says
Did you shred the cheese by hand or use packaged pre-shredded cheese? If you use pre-shredded cheese, it is coated with an anti-caking agent which can cause the pasty issue.
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Lily says
If you used shredded cheese make sure to constantly stir. I’ve noticed it takes a bit longer to get more of a liquid than pasty. Good luck!
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Miss J says
Thank you so much for your Mac and Cheese recipe.
I have tried many over the years. This one is so easy.Reply
Tami says
This is the ONLY Mac and Cheese recipe that my husband will eat as he is not a big fan of Mac & Cheese, so it was sooo surprising to see him eating it! YES, as I love Mac &Cheese!
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Sierra Marcee says
Delicious
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Steve says
I absolutely love this recipe. Been making this ever since I found this recipe. Is there any variation in cooking this in a crock pot versus the oven?
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The Chunky Chef says
This recipe wasn’t designed to be cooked in a slow cooker, but I do know some readers have kept it warm in one after being baked. If you’re looking for a mac and cheese recipe that’s meant to be cooked in a slow cooker, I have one for you https://www.thechunkychef.com/ultra-creamy-crockpot-mac-and-cheese/
Reply
Vicky chabot says
Cest quoi moitié moitié
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The Chunky Chef says
I don’t speak French, but according to Google translate you’re asking about half and half. Half and half is a common dairy product in the US 🙂https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
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Samantha F. says
This has become our family staple for holiday dinners and get togethers. I’ve made it both gluten free and normally, added different cheeses, and subbed condensed milk for half and half. It’s fabulous all ways. This is an absolutely amazing recipe. Thank you so much for sharing!
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Susan says
Do you mean evaporated milk? Because condensed milk is basically a can of sugar. If you used evaporated milk, how did it turn out? I was thinking of trying that as well.
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Rosie says
I’ve made this dish at least a dozen times, it’s always a big hit and so easy to prep in advance! I use cavatappi pasta which is like a corkscrew tube pasta, it gives the dish a great texture and feels a little more grown up vs regular elbow pasta.
For those making this for the first time, I find that step 5 (heat and whisk until very thick) takes about 12-15 min on average. I highly recommend doing the broil step at the end, the crispy crunchy cheese top is everyone’s favorite part!Reply
NJWoods says
Haven’t made it yet but hope to soon. Giving the weight of the cheese rather than the measurement would have been helpful to me
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The Chunky Chef says
The weight of the blocks of cheese you need is listed in the “chef tips” part of the recipe.
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Certainly, let's delve into the world of the featured baked mac and cheese recipe. As an enthusiast in the culinary realm, especially in the realm of comfort foods, I can attest to the popularity and versatility of mac and cheese. Having explored various recipes and techniques, the one presented by The Chunky Chef stands out for its richness and creamy texture.
Key Concepts in the Article:
-
Ingredients:
- Pasta: Elbow pasta is used, and the author suggests boiling it for slightly less time than usual to prevent it from becoming mushy during baking.
- Cheeses: A combination of medium cheddar and Gruyere is recommended. The author emphasizes the importance of shredding your own cheese for better melting.
- Sauce Components: The cheese sauce is made with butter, flour, whole milk, and half and half.
-
Cooking Process:
- Boiling Pasta: The pasta is boiled for a shorter time than indicated on the package since it will continue cooking in the oven.
- Cheese Sauce: The sauce is created by combining a fat (butter), a starch (flour), and milk products. It is cooked until thickened before adding shredded cheeses.
- Layering: The mac and cheese are layered in a baking dish, with shredded cheese between layers and on top for a gooey and crispy texture.
- Baking: The assembled mac and cheese is baked until bubbly and lightly golden brown.
-
Cooking Tips:
- Room Temperature Liquids: Using room temperature milk and half and half is suggested, as cold liquids take longer to thicken.
- Cheese Selection: While cheddar and Gruyere are recommended, readers are encouraged to be creative with cheese choices, such as mozzarella, gouda, or swiss.
-
Variations:
- Bacon: Crispy, crumbled bacon can be added as a topping or mixed into the mac and cheese.
- Stovetop Option: If baking is not preferred, the mac and cheese can be made on the stovetop without layering. Adjust the cheese quantity accordingly.
- Different Toppings: Suggestions include a cheese layer for crispiness, panko with melted butter, or crushed Ritz crackers with butter.
-
Baking Times and Temperatures:
- The provided baking temperature and time can be adjusted based on personal preferences. The author recommends a lower temperature for a longer time, with a brief broil at the end for a cheesy crust.
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Making Ahead of Time:
- The mac and cheese can be prepared ahead, refrigerated, and baked later. However, it's noted that some creaminess may be lost when made in advance.
-
Storing and Reheating:
- Leftovers should be refrigerated tightly covered. To reheat, stirring in a bit of milk or cream and microwaving partially covered is suggested.
-
Special Equipment:
- A box grater is recommended for shredding cheese.
Personal Note:
As a seasoned enthusiast, I highly recommend experimenting with variations and adding personal touches to make this classic dish your own. Whether enjoying it as a comforting dinner or a side dish for holiday gatherings, The Chunky Chef's recipe provides a solid foundation for a delicious baked mac and cheese experience. Don't forget to check out the reader comments for additional insights and creative adaptations!
