Baked Mac and Cheese is the ultimate side dish for any meal made with three cheeses, this classic is perfect for the holidays and BBQ’s!
Baked Mac and Cheese is a classic kid-approved Side Dish, perfect for any dinner and for an Easter gathering. Goes great with barbecue dishes like BBQ Pulled Chicken! Your family will also love Cheese Grits and Collard Greens for the perfect Southern style meal.
Sabrina’s Baked Mac and Cheese
Baked Mac and Cheese could probably go well with whatever dinner you’re having tonight. This recipe can also be adapted so many ways you’ll want to make it every week. The cheesy dish known today is an adaptation of what is believed to have originally come from Europe. I’ve have taken a good dish and have made it great with my recipe here!
Recipe Card
Ingredients
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons mustard powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 6 cups milk
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 large egg
- 4 ounces Monterey Jack cheese
- 4 ounces Mozzarella cheese
- 12 ounces Sharp Cheddar , divided
Instructions
- Preheat the oven to 350 degrees.
- Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.*
- Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick.)
- Add the butter to a large stockpot and melt on medium-low heat.
- Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
- Add the milk slowly while whisking to keep the mixture well combined.
- Add in the salt and pepper and cook for an additional 5 minutes.
- Turn off the heat.
- Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
- Add the egg to the cooled milk and whisk it well until fully combined.
- Turn the heat on the pot back on to medium-low.
- Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
- Add in the Monterey jack, Mozzarella and 1 cup of the Sharp Cheddar and whisk until combined.
- Add the cooled macaroni back into the pot and toss with the cheese sauce.
- Pour into a 9×13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
- Bake for 30 minutes, uncovered.
Video
Notes
Nutrition
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Table of contents
About this Recipe
People go crazy for a good mac and cheese. This baked version will be your favorite because it is comfort food at its finest. The cheese sauce with the Sharp Cheddar cheese plus the use of shredded cheese as a topping means you have the creamiest, best mac and cheese recipe that would make any Southern cook proud.
Ingredients
- Cheese: For the best taste, find a big block of the Cheddar Cheese, Monterey Jack cheese, and Whole Mozzarella to shred at home.
- Milk: The creamier the milk, the better the dish will be. It is important to note that this is not a recipe to substitute for goats milk, almond milk, or anything like that. Use cows milk!
- Macaroni: The elbow macaroni is the most popular. This one holds the sauce really well.
What to Pair With
This recipe goes best with chicken recipes like Super Crispy Fried Chicken or Oven Fried Chicken alongside a good potato side like KFC Potato Wedges. If you’re having a barbecue, this recipe pairs well with BBQ Chicken Wings and Easy Cole Slaw, Easy Macaroni Salad and Baked Beans for your best summer cookout ever. Then serve an Easy Fruit Salad for dessert for a healthy option.
How to Store
- Serve: You can keep this pasta out at room temperature for up to two hours.
- Store: Cover leftovers with cling wrap and keep in the fridge for up to 4 days.
- Freeze: You can keep leftovers in the freezer for up to 3 months in a sealed container
Ideas to Serve
- Serving Baked Mac and Cheese can be a fun way to delight your family and/or your guests. It can be served in a bowl as a side dish to the main course. You can also lightly oil a measuring cup, fill it with the mac and cheese, flip it upside down on the plate, and serve it in the shape of a dome with room for other foods.
- Additionally, top it off with a sprinkling of crushed corn flakes. I also love a good buttered Panko or buttered Ritz topping. Melt the butter in your skillet then toast the Panko/Ritz crackers, then sprinkle on top of your pasta.
Alternative Cooking Techniques
Slow Cooker
You can make this recipe in the slow cooker using this recipe: Slow Cooker Mac and Cheese.
Stovetop
Another easy way to make mac and cheese is the classic stove top option in this recipe: Super Creamy Macaroni and Cheese.
Frequent Questions
No, you don’t cover it with foil as it will steam the insides instead of giving it a baked texture.
Yes, if you would like you can certainly skip the egg, just either cook the milk mixture for an additional 5 minutes or bake the macaroni and cheese for an additional 15-20 minutes.
I wouldn’t do either. Skipping the powdered mustard removes a dimension of flavor that you know but may not be able to single out and adding prepared mustard would be too strong of a flavor.
If you want to enjoy this without baking, leave the egg out. You still want to at least cover it with the remaining cheddar cheese and broil it under the broiler for a couple of minutes to melt the cheddar. Also be prepared to cook the milk mixture an additional 6-8 minutes to account for the lack of baking.
We highly recommend against it for anything but the topping. Pre-shredded cheese has added ingredients in it which help to prevent the cheese from sticking together. This will make your macaroni and cheese less smooth and creamy.
Rinsing the pasta is to remove the starchy coating that is in pasta water. You don’t need any help in thickening the cheese mixture. Also it lets the pasta cool because using hot pasta is like adding a sponge to your mixture. Freshly cooked pasta finished in sauce is generally so delicious because hot pasta likes to soak up any liquids it can.
Baked Macaroni and Cheese is typically baked for 30 minutes in the oven at 350 degrees when using an egg to help set the milk and cheese mixture. If you aren’t using an egg, additional cook time will be needed, from 45 minutes to up to an hour.
Variations
The first time you make this mac & cheese you should make it exactly as written in the recipe because that is the best homemade mac and cheese ever. Next time you want mac and cheese you can mix up the flavors and add in some new ingredients! You can even mix up the pasta shapes to keep things fresh. Who said elbow pasta has the market cornered on baked macaroni?
- Cheese: Feel free to swap out any of the cheeses with another creamy cheese like Pepper Jack cheese or Gouda. Of course, any processed cheeses like Velveeta or American cheese are popular options as well to create a more creamy filling. Note: Adding a harder cheese like Parmesan as anything other than a topping will result in a grainier mac and cheese filling.
- Bacon: If you’re familiar with Dinner, then Dessert’s recipes, you won’t be surprised to see bacon as an option – Bacon Mac and Cheese has more directions on this.
- Jalapeño Popper Mac and Cheese: Use either fresh (for more of a punch) or pickled jalapeños, bacon, and 8 ounces cream cheese cut into larger cubes and dotted on top.
- Tex Mex Mac and Cheese: Swap the Mozzarella for Pepper Jack. Add in a can of diced chilis (4 ounces) and roasted corn. Also add ½ teaspoon more cayenne powder, 2 teaspoons cumin and 2 teaspoons chili powder.
- Italian Mac and Cheese: Add in 1 teaspoon dried oregano, 1 teaspoon dried basil and minced garlic (3 cloves) to the butter mixture in the beginning. Swap the Sharp Cheddar for White Cheddar cheese and top with shredded Parmesan cheese in addition to the White Cheddar cheese.
- Boston Market’s Version: This copycat version is made with different noodles and blue cheese for a fun flavor: Boston Market Mac and Cheese (Copycat).
Related Recipes
More Delicious Mac u0026 Cheese Recipes
Photos used in a previous version of this post.
Perfection!! Exactly the result I was looking for, and I had compliments from everyone in the extended family at Christmas dinner today. Picky teens went back for a third helping. The touch of cayenne is genius. Left those claiming not to like heat ilwondering if there was a really something in the seasoning or was just their imagination. Ha! Our new family favorite. Thank you!!!
You’re welcome Renee! Happy Holidays and thank you for the five star review!
Hello, Can I make recipe up until the baking portion ahead and then throw in the oven when needed? Cooking Thanksgiving myself and wondering what I can prepare ahead of time.
Store: Cover Baked Mac and Cheese with cling wrap and keep in the fridge for up to 4 days.
Freeze: You can keep Baked Mac and Cheese in the freezer for up to 3 months in a sealed container.
Thank you Sabrina for another great recipe! I had to half it because my wife and I no longer have a bunch of kids around. I did add some panko crumbs on top.
This is that Mac n Cheese recipe I’ve been looking for. It reminds me of the recipe my Nana used to make: creamy and very cheesy. One point I wanted to make about it turning out grainy: take the pot off the heat and then add your cheeses. Most chefs will tell you to never, ever add cheese to a white sauce with the heat on beneath the pot. I have produced a grainy cheese sauce about 75% of the time if I added the cheese on the heat. Off the heat, it never turns grainy.
Mine came out really runny. Looked nothing like yours. Followed the instructions. Did it twice to make sure it wasn’t a fluke. Not sure what im doing wrong.
Hello Chris, I’m sorry this recipe has been difficult for you. I’m not sure what’s happening here but the only thing I can think of is the time the mac and cheese have baked for. You say it’s runny, maybe it wasn’t fully done yet. I hope that’s the only problem and I hope it works out in the end.
Hi, Sabrina. Had the same issue. The white sauce needs to thicken on the top of the stove before you add the shredded cheeses and cooked macaroni
I was shocked, when I moved Idaho and someone made me this version of baked mac & cheese. Wasn’t bad, but reminded me of just mixing up good old Kraft Mac & Cheese and baking it.
I don’t know where my family’s recipe comes from, but takes less time and I prefer it. Seem more of a treat. Especially if you’ve eaten a lot of Kraft. I’ll have to check it out. But haven’t made it for several years.
This was my first time making Mac & Cheese for a holiday dinner and this has got to be the best baked Mac and cheese recipe on the internet! Thank you so much ?
Thanks for the kind words, Komel.
This is the best Mac and cheese I’ve ever had. It’s the only recipe I’ve ever reviewed on Pinterest before. I left a review a few months back, but I’m here again to say that, due to health issues, I’ve had to to gluten free. Needless to say I knew I needed this recipe in my life. I tweaked it to make it gluten free and it is just as delicious. Instead of flour, I used 6 Tablespoons of arrowroot powder. I used barilla gluten free elbow macaroni. Cooked it al dente according to the box. I made sure to add plenty of salt to the boiling water. Then rinsed well with cold water. Everyone enjoyed it, even the kids! Thanks again!
Oh, wow! Thanks for the GF suggestions as I’m sure it’ll help other people. I’m so happy to know you love it so much!
To many stupid popup ads cant even get to recipe
Hi Adam, there shouldn’t be any single pop-up ads on the site, I’ve disallowed them. If you can screen capture it for me and send it to contact @ dinner then dessert . com that would be helpful for me to track down any sort of rogue ad you’re seeing on the site. Thank you!