Introduction

Baked Mac and Cheese is the ultimate comfort food, combining creamy cheeses with perfectly cooked pasta. This recipe yields a rich, melty dish that’s crispy on top and gooey inside—ideal for family dinners or cozy nights in.

A white bowl filled with creamy baked mac and cheese showing a thick, bubbly top layer of golden brown melted cheese with small browned spots. The second layer underneath is gooey, stretchy melted cheese pulling up as a spoon lifts a portion, with macaroni pasta visible. The macaroni is pale yellow and tender, peeking through the cheese layers. Small green herb sprigs are scattered on top for a touch of color. The background has a soft focus with a warm light glow and the bowl sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 teaspoon garlic powder
4 cups shredded sharp cheddar cheese, divided (about 1 pound)
2 cups shredded Gruyere cheese, divided (about 1/2 pound)
1 cup shredded Monterey Jack cheese, divided (about 1/4 pound)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni in a large pot of salted boiling water until just al dente, about 7 minutes. Drain and set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until it forms a smooth paste and starts to bubble but does not brown.
Step 3: Gradually whisk in the whole milk and heavy cream, continuing to whisk until the sauce thickens, about 5-7 minutes.
Step 4: Stir in the salt, black pepper, nutmeg, and garlic powder. Remove from heat and stir in 3 cups sharp cheddar, 1.5 cups Gruyere, and 1/2 cup Monterey Jack until fully melted and smooth.
Step 5: Combine the cooked macaroni with the cheese sauce, ensuring all pasta is well coated.
Step 6: Pour half of the macaroni and cheese mixture into a greased 9×13-inch baking dish. Sprinkle half of the remaining cheeses (1 cup cheddar, 1/2 cup Gruyere, 1/2 cup Monterey Jack) over the top. Repeat layering with the rest of the pasta and cheeses.
Step 7: Bake uncovered for 25-30 minutes, or until the top is golden brown and bubbling. Let it rest for 5 minutes before serving.

Tips & Variations

For extra crunch, sprinkle breadcrumbs mixed with melted butter on top before baking.
Swap Gruyere for mozzarella for a milder, stretchy cheese texture.
Add cooked bacon or sautéed mushrooms to the cheese sauce for a savory twist.
Use whole wheat or gluten-free pasta for dietary preferences.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until hot throughout, about 15-20 minutes. You can also reheat portions in the microwave, stirring occasionally for even heating.

How to Serve

The image shows a close-up of a white bowl filled with creamy macaroni and cheese. The macaroni pasta is coated in thick melted cheese that is golden brown and slightly crispy on top, with some browned spots showing a baked texture. The cheese is stretchy and gooey, pulling up in long strings as a scoop lifts a portion out of the bowl. Small green herb leaves are sprinkled on the top layer, adding a touch of color. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, you can substitute or combine cheeses based on your preference. Cheddar, Gruyere, and Monterey Jack provide a nice balance of flavor and meltiness, but feel free to experiment with mozzarella, fontina, or gouda.

How do I prevent the mac and cheese from becoming watery?

Make sure to cook the macaroni just until al dente and drain it well. Also, allow the cheese sauce to thicken properly before mixing with pasta. Baking uncovered helps evaporate excess moisture for a creamy yet firm texture.

Baked Mac and Cheese: The Ultimate Comfort Food Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

This Baked Mac and Cheese recipe is the ultimate comfort food, combining creamy cheeses and tender macaroni baked to golden perfection. A rich, flavorful dish featuring a blend of sharp cheddar, Gruyere, and Monterey Jack cheeses, enhanced with spices and baked with a buttery crust for a perfect balance of creaminess and crunch.

Author: Nora
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

1 pound elbow macaroni

Cheese Sauce

1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/2 teaspoon garlic powder
4 cups shredded sharp cheddar cheese (about 1 pound), divided
2 cups shredded Gruyere cheese (about 1/2 pound), divided
1 cup shredded Monterey Jack cheese (about 1/4 pound), divided

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
Make the Roux: In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly, to eliminate the raw flour taste and form a smooth paste.
Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, continuing to whisk until the mixture thickens and smoothens, about 5-7 minutes.
Season the Sauce: Stir in salt, black pepper, nutmeg, and garlic powder to flavor the sauce evenly.
Melt the Cheese: Remove the sauce from heat and gradually add 3 cups sharp cheddar, 1 1/2 cups Gruyere, and 1/2 cup Monterey Jack cheeses, stirring until fully melted and smooth.
Combine Pasta and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir to coat the pasta evenly.
Prepare for Baking: Preheat the oven to 350°F (175°C). Lightly grease a large baking dish. Pour the mac and cheese mixture into the dish.
Add Topping: In a small bowl, mix the remaining shredded cheeses (1 cup sharp cheddar, 1/2 cup Gruyere, 1/2 cup Monterey Jack) and sprinkle evenly over the mac and cheese for a golden, cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is bubbly and golden brown.
Serve: Let the baked mac and cheese cool for about 5 minutes before serving to allow it to set slightly. Enjoy warm as a hearty main or side dish.

Notes

Use freshly shredded cheese for better melt and flavor compared to pre-shredded cheese.
Nutmeg adds a subtle warmth; omit if sensitivity to spices.
For extra crunch, add breadcrumbs mixed with melted butter on top before baking.
Adjust seasoning according to taste, especially salt depending on your cheese’s saltiness.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Baked Mac and Cheese, Comfort Food, Cheesy Pasta, Classic Macaroni and Cheese, Oven Baked Macaroni