Baked Mac and Cheese (Extra Cheesy Comfort)

Baked mac and cheese is a reliable oven dish built from three components: short pasta, a cheese sauce, and a browned topping. This version uses sharp cheddar for flavour, Gruyère for smooth melting, and a béchamel-style sauce for a creamy finish.

The pasta is cooked slightly below al dente before baking. This prevents a soft or overcooked result. The completed dish serves 6–8 people and is suitable for a family meal, side dish, or prepared daily batch.

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Ingredients

Pasta

• 16 oz (450 g) elbow macaroni or small tubular pasta
• Salt, for the pasta water

Cheese sauce

• ½ cup (115 g) unsalted butter
• ½ cup (65 g) plain flour
• 2 cups (480 ml) whole milk, warmed
• 2 cups (480 ml) half-and-half, warmed
• 4 cups (about 450 g) freshly shredded sharp cheddar
• 2 cups (about 225 g) freshly shredded Gruyère
• 1 teaspoon fine salt, plus more for the pasta water
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon or English mustard
• ½ teaspoon smoked paprika

Topping

• 1½ cups (about 85 g) panko breadcrumbs
• 4 tablespoons unsalted butter, melted
• ½ cup (about 45 g) finely grated Parmesan
• A small pinch of salt
• A small pinch of smoked paprika

Recipe

Servings: 6–8
Prep time: 20 minutes
Cook time: 30 minutes
Resting time: 10 minutes
Total time: 1 hour
Oven temperature: 350°F (175°C)
Equipment: 9 × 13-inch baking dish

Method

1. Prepare the oven and dish.
   Preheat the oven to 350°F (175°C). Lightly butter or grease a 9 × 13-inch baking dish.

2. Cook the pasta.
   Bring a large pot of generously salted water to a boil. Add the macaroni and cook for 1–2 minutes less than the package instructions specify. The pasta should be firm in the centre because it will continue cooking in the oven.

3. Drain the pasta.
   Drain thoroughly. Do not rinse. Set aside while the cheese sauce is prepared. If necessary, toss the pasta with a small amount of butter to prevent sticking.

4. Make the roux.
   Melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for 1–2 minutes, whisking continuously. The mixture should be smooth and lightly foaming. Do not allow it to brown.

5. Add the dairy.
   Gradually whisk in the warm milk, followed by the warm half-and-half. Add the liquid slowly at first to prevent lumps. Continue whisking until the sauce is smooth.

6. Thicken the sauce.
   Cook for approximately 5–8 minutes, stirring regularly, until the sauce thickly coats the back of a spoon. It should be smooth but still pourable.

7. Season the sauce.
   Remove the saucepan from the heat. Stir in the salt, black pepper, garlic powder, onion powder, mustard, and smoked paprika.

8. Add the cheese.
   Add the cheddar and Gruyère in several handfuls, stirring after each addition. Continue until the cheese has melted and the sauce is smooth. Keep the sauce off direct heat while adding the cheese to reduce the risk of separation.

1. Combine the pasta and sauce.
   Add the drained macaroni to the cheese sauce. Stir until every piece of pasta is evenly coated.

2. Transfer to the dish.
   Pour the mixture into the prepared baking dish. Spread it into an even layer.

3. Prepare the topping.
   In a small bowl, combine the panko, melted butter, Parmesan, salt, and smoked paprika. Stir until the breadcrumbs are evenly coated.

4. Top the pasta.
   Sprinkle the breadcrumb mixture evenly over the macaroni and cheese. Avoid leaving large uncovered areas, as the topping protects the surface from drying during baking.

5. Bake.
   Bake uncovered for 20–25 minutes, or until the edges are bubbling and the topping is golden brown. The centre should be hot throughout. For food safety, the internal temperature should reach at least 165°F (74°C).

6. Rest before serving.
   Remove the dish from the oven and leave it for 5–10 minutes. This allows the sauce to settle and makes the portions easier to serve.

Tips

• Shred cheese from a block. Pre-shredded cheese may contain anti-caking ingredients that interfere with a smooth sauce. Freshly shredded cheese generally melts more evenly.
• Use warm dairy. Warm milk and half-and-half combine with the roux more efficiently and reduce the likelihood of lumps.
• Do not boil the cheese sauce. High heat can cause the fat and proteins in the cheese to separate, producing a grainy texture.
• Season before adding the cheese. The sauce should taste properly seasoned before the macaroni is added. The pasta will dilute the seasoning slightly.
• Avoid overbaking. Once the edges are bubbling and the topping is browned, remove the dish. Excessive baking can make the sauce dry.
• Rest the dish. A short resting period improves portioning without cooling the macaroni and cheese significantly.
• Use a thermometer when needed. For reheated or make-ahead portions, check the centre rather than relying only on bubbling around the edges.

The sauce method follows the standard béchamel-based structure described in this classic baked mac and cheese guide from Serious Eats. Additional baked versions are available from RecipeTin Eats and Southern Living.

Variations

Bacon

Cook 6–8 slices of bacon until crisp. Drain, chop, and stir into the finished macaroni and cheese before transferring it to the baking dish.

Spicy

Add ½ teaspoon cayenne pepper to the sauce, or stir in 1–2 finely chopped jalapeños. Pepper jack can replace some of the Gruyère.

Vegetable

Fold in 1½ cups of cooked broccoli, cauliflower, or peas. Drain vegetables thoroughly before adding them to prevent excess moisture.

Chicken

Add 2 cups of cooked shredded chicken for a more substantial main dish. Rotisserie chicken is suitable, provided the meat is removed from the bones and chopped into small pieces.

Four-cheese

Replace 1 cup of Gruyère with Monterey Jack, fontina, or Colby Jack. Retain the cheddar as the primary flavour component.

No breadcrumb topping

Omit the panko mixture and reserve 1 cup of the shredded cheese for the surface. Sprinkle the cheese over the pasta before baking.

FAQ

Can I make baked mac and cheese ahead of time?

Yes. Assemble the dish, cover it, and refrigerate it for up to 24 hours. Remove it from the refrigerator while the oven preheats. Bake covered with foil for the first 15 minutes, then remove the foil and continue baking until hot and browned. Add approximately 5–10 minutes to the baking time.

Why is my cheese sauce grainy?

The sauce may have been heated too aggressively after the cheese was added. It can also become grainy when using pre-shredded cheese or when the dairy is added too quickly to the roux. Use freshly shredded cheese, add it off the heat, and avoid boiling the sauce.

Can I use only milk instead of half-and-half?

Yes. Replace the half-and-half with an equal quantity of whole milk. The sauce will be lighter and may be slightly less rich. For a similar thickness, allow the béchamel to cook until it coats the back of a spoon before adding the cheese.

Can I freeze baked mac and cheese?

Freezing is possible, although the sauce may be less smooth after thawing. Cool the dish completely, portion it into airtight containers, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered, adding a small splash of milk if the sauce appears dry.

How long do leftovers keep?

Refrigerate leftovers in shallow, covered containers within 2 hours of cooking. Use within 3–4 days. Reheat until the centre reaches 165°F (74°C).

Can I use a different pasta shape?

Yes. Cavatappi, shells, penne, rigatoni, and small twists are suitable. Select a shape with ridges, curves, or openings that can hold the cheese sauce.

How do I keep baked mac and cheese creamy?

Use a generous amount of sauce, avoid overcooking the pasta before baking, and remove the dish from the oven as soon as the centre is hot and the topping is browned. A short resting period is preferable to extended baking.