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Lunch Dinner One Pot Vegetarian Pasta
4.6 from 122 votes

Baked Mac And Cheese

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •11/23/22 42 Comments

This post may contain affiliate links. Please read my disclosure policy.

pin for baked mac and cheese.

This easy homemade Baked Mac and Cheese recipe is the ultimate classic comfort food. We’re talking decadent creamy macaroni with the most incredible cheese sauce. Total soul-food and always a crowd favorite!

baked mac and cheese in a black cast iron skillet.
Table of Contents Open
  • The Best Baked Mac And Cheese Recipe
  • Why You’ll Love This Baked Mac And Cheese
  • Ingredients You’ll Need
  • How To Make Baked Mac And Cheese
    • Make The Roux
    • Make The Cheese Sauce
    • Bake Until Bubbly
  • Add Ins For Mac And Cheese
  • Expert Tips
  • Can I Freeze Mac And Cheese?
  • Do I Have To Bake This?
  • Do I Have To Cover The Mac And Cheese With Foil Before Baking?
  • Can I Make A Breadcrumb Topping For It?
  • Serve Mac And Cheese With These Dishes
    • Perfect Pulled Pork
    • Buttermilk Fried Chicken
    • Instant Pot BBQ Ribs
    • Roast Chicken
  • More Macaroni Recipes To Try
  • Baked Mac and Cheese
    • Ingredients
    • Instructions
    • Equipment
    • Video
    • Notes
    • Nutrition Information
  • Did You Make This?

The Best Baked Mac And Cheese Recipe

Homemade baked Mac and Cheese is one of my favorite dishes in the world, if not my all-time favorite. To me this is what comfort food is all about, but I don’t like just any mac and cheese, it cannot come from a box. In my opinion, macaroni and cheese is all about the cheese sauce. The more cheese the better.

Everyone needs a  mac and cheese recipe in their cooking repertoire, so here’s my recipe that’s quite simple to make and it really doesn’t take more effort than opening a box of the pre-made stuff.

Why You’ll Love This Baked Mac And Cheese

  • So simple, anyone can make it
  • Comfort food at its best
  • One Pot meal
  • Crowd Favorite
  • Uses kitchen staple ingredients

Ingredients You’ll Need

ingredients needed to make baked mac and cheese.
  • Elbow Macaroni – No mac and cheese is complete without the macaroni. While elbow macaroni is the classic pasta used, use your favorite small pasta!
  • Butter – I love to use unsalted butter. Butter is important and a key ingredient to make a roux.
  • Flour – You’ll need all purpose flour for the roux.
  • Milk – I recommend using whole milk for the sauce so it’s nice and rich, however, I have made this with skim milk and lactose free milk.
  • Cheese – Go ahead and use your favorite cheeses. I used provolone and cheddar cheese, but other great cheeses you can use are gouda, gruyere, Monterey Jack, Colby Jack, mozzarella, or Swiss.
  • Worcestershire Sauce – This is a secret ingredient that will add tangy, sweet, savory and salty flavors to your sauce! It makes all the difference.
  • Smoked Paprika – This is a personal favorite of mine, but I love adding a bit smoked paprika on top of my mac and cheese, totally optional though.

How To Make Baked Mac And Cheese

Making Mac and Cheese is incredibly easy. There are basically 3 parts to it, the roux, the cheese sauce and baking it.

Make The Roux

process shots showing how to make baked mac and cheese.

Don’t let the name scare you, it’s simply a French term for something that’s quite basic and simple. Roux, pronounced “roo”, is a mix of equal parts melted butter and flour, whisked together and cooked for a couple minutes over medium heat. This Roux is the start of any cheese sauce, and its purpose is to thicken the sauce. To it, milk is whisked in, and the end result is a creamy and rich bechamel sauce.

Make The Cheese Sauce

process shots showing how to make baked mac and cheese.

The bechamel is just the start of the cheese sauce, to which we add plenty of cheese. The key to a good cheese sauce for your mac and cheese is obviously the cheese. I always choose one cheese for flavor, and one cheese for gooey stretchiness. You can add as many different types as you want, as long as it equals 6 cups in total.

I also like to add Worcestershire sauce to my cheese sauce, think of it as your je ne sais quoi secret ingredient. Trust me on this one, a little goes a long way and it will add another flavor dimension to your sauce.

Bake Until Bubbly

process shots showing how to make baked mac and cheese.

Once your sauce is all done and you’ve added your macaroni, I like to add more cheddar cheese on top and another one of my secret ingredients, smoked paprika. Not only does it give your mac and cheese a gorgeous color, but it also adds a little smokiness to it.

Once all that is done, pop that skillet in the oven and bake it for about 15 minutes until the cheese melts and you can see the sauce getting all nice and bubbly.

baked mac and cheese in a white plate.

Add Ins For Mac And Cheese

The options are endless here!

MeatVeggies
Pulled PorkBell Peppers
BrisketOnion
BaconCauliflower
ChickenBroccoli
Ground beefButternut Squash
Lobster, crab, or shrimpPeas
baked mac and cheese in a black cast iron skillet.

Expert Tips

  1. Undercook your pasta: Cook about one minute less than what the package instructions say, this will avoid a mushy mac and cheese.
  2. Start with a Roux: Equal part butter and flour, cook this together for a minute or two to remove the raw flavor from the flour. This is the easiest and best way to make a cheese sauce, you’ll always end up with a creamy and rich sauce.
  3. Don’t buy pre-shredded cheeses: I recommend shredding your own block cheese, because pre-shredded cheese usually has added ingredients which prevent the cheese from melting properly. This will result in a grainy texture to your sauce!
  4. Lots of sauce: You might feel overwhelmed when you’re mixing the noodles into the sauce because there is so much of it. Don’t worry! It will turn out perfect. The macaroni will absorb some of the sauce as everything bakes. We want it to come out of the oven still nice and saucy, not as a noodle block.
  5. Don’t over bake: If you over bake you’ll end up with mushy macaroni. You want to bake it only until the cheese on top melts and you see the sauce bubbling and it starts to get golden around the edge. Only bake for the recommended time.
baked mac and cheese in a black cast iron skillet.

Can I Freeze Mac And Cheese?

While technically you can freeze mac and cheese, I don’t recommend it because after you thaw it out and bake, the creamy consistency is gone. However if you really wan to freeze it, before the baking step, transfer the mac and cheese to an airtight container and freeze for up to 2 months. Thaw it out, then transfer it to a skillet or 9×13 inch baking dish and bake it as instructed.

Do I Have To Bake This?

Absolutely not! I like my mac and cheese unbaked as well, but there’s something to be said about a cheesy bubbly sauce.

Do I Have To Cover The Mac And Cheese With Foil Before Baking?

No, do not cover it. If you cover it, it will steam the inside instead of giving it a crunchy topping.

Can I Make A Breadcrumb Topping For It?

Absolutely! I know some people love their mac and cheese with breadcrumbs and some don’t, it’s totally up to you. To make a breadcrumb topping, simply combine a cup of breadcrumbs such as Panko with a ¼ cup of melted butter and simply top your mac and cheese with it. Then all you have to do is bake as instructed.

Serve Mac And Cheese With These Dishes

side view shot of a pulled pork sandwich topped with coleslaw on a plate
12 hrs 20 mins

Perfect Pulled Pork

overhead shot of a plate stacked with buttermilk fried chicken
45 mins

Buttermilk Fried Chicken

bbq ribs on a baking sheet.
55 mins

Instant Pot BBQ Ribs

a whole roasted chicken on a roaster with potatoes.
1 hr 45 mins

Roast Chicken

baked mac and cheese in a white plate.

More Macaroni Recipes To Try

  • Chili Mac and Cheese
  • Deviled Egg Macaroni Salad
  • Easy Stovetop Mac and Cheese
  • Chicken Alfredo Pasta Bake
  • Macaroni Salad
  • Italian Mac And Cheese
  • Instant Pot Mac And Cheese

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

baked mac and cheese in a black cast iron skillet.
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4.59 from 122 votes

Baked Mac and Cheese

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Rate Recipe
This easy homemade Baked Mac and Cheese recipe is the ultimate classic comfort food. We’re talking decadent creamy macaroni with the most incredible cheese sauce. Total soul-food and always a crowd favorite!
8

Ingredients

  • 2½ cups elbow macaroni ((10 oz) uncooked (will yield about 5 cups of cooked macaroni))
  • 4 tablespoons butter (unsalted)
  • 4 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 cups milk (lukewarm)
  • 2 cups provolone cheese (shredded)
  • 4 cups sharp cheddar cheese (shredded)
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon smoked paprika

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare the oven: Preheat your oven to 350°F.
  • Boil the pasta: Boil the macaroni according to the package instructions, then drain it and set aside.
  • Make a roux: While the pasta cooks, add the butter to a large skillet that’s oven proof or a Dutch oven and melt over medium heat. Once the butter has melted whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly browned. This will remove the raw taste of the flour. Whisk in the salt and pepper.
  • Add milk to the roux: Add the milk and whisk to remove lumps. You can add it all at once or a bit at a time whisking rigorously until smooth.
  • Add cheese and Worcestershire sauce: Add the provolone cheese and half of the cheddar cheese and whisk until smooth. Add the Worcestershire sauce and stir well. Taste for seasoning and adjust as necessary.
  • Cook sauce: Cook over medium-high heat until the sauce starts to thicken and bubble, should take about 5 minutes. Turn off the heat.
  • Add macaroni: Add the cooked macaroni to the skillet and stir it until combined. Top with remaining cheddar cheese and sprinkle smoked paprika over the cheese.
  • Bake: Transfer the skillet to the oven and bake for 15 minutes until the top starts to brown and sauce gets bubbly. 
  • Serve: Serve while warm.

Equipment

  • 12-inch Cast Iron Skillet

Video

Notes

  1. Crunchy Topping option: Combine together 1 cup breadcrumbs such as Panko, with 3 tbsp melted butter and ¼ tsp salt. Sprinkle over the macaroni and cheese and bake as instructed. If using this crunchy topping add all 4 cups of cheddar cheese to the sauce.
  2. Don’t over bake: If you over bake you’ll end up with mushy macaroni. You want to bake it only until the cheese on top melts and you see the sauce bubbling and it starts to get golden around the edge. Only bake for the recommended time.
  3. Leftovers: Store in an airtight container in the refrigerator for 3 to 5 days.
  4. To freeze, complete everything up until and including step 7, cover it with plastic wrap then aluminum foil. Thaw it and then on the day you want to serve it, bake as instructed.

Nutrition Information

Serving: 1servingCalories: 628kcal (31%)Carbohydrates: 41g (14%)Protein: 31g (62%)Fat: 36g (55%)Saturated Fat: 23g (144%)Cholesterol: 106mg (35%)Sodium: 849mg (37%)Potassium: 336mg (10%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 1245IU (25%)Vitamin C: 0.2mgCalcium: 773mg (77%)Iron: 1.5mg (8%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

baked mac and cheese in a black cast iron skillet.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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42 Comments
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Margaret
Margaret
Posted: 1 month ago

5 stars
We loved it. For some reason I could not find provolone and used edam instead. (Which I had never heard of or tried.) It turned out great! Such a beautiful color! Everyone loved the taste but there were several comments on how pretty it was, too!

0
Reply
Mary
Mary
Posted: 2 months ago

5 stars
ABSOLUTELY, POSITIVELY THE VERY, VERY BEST!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mary
Posted: 2 months ago

I’m so glad you liked it!

0
Reply
Mary Welch
Mary Welch
Posted: 1 year ago

Delicious. Could eat for days!!

0
Reply
Diane P.
Diane P.
Posted: 1 year ago

4 stars
This dish was so tasty will all the cheesy goodness. Bye bye boxed mac and cheese. I added a bit of hot sauce for extra kick. Thanks Jo.

0
Reply
vivian
vivian
Posted: 2 years ago

5 stars
Excellent and simple to make macaroni and cheese. All you need is a salad on the side. Thanks for another great recipe!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  vivian
Posted: 2 years ago

So glad you liked it!

0
Reply
Wendy Burchik
Wendy Burchik
Posted: 2 years ago

5 stars
Perfect! I love the flexibility and ease of this recipe.

0
Reply
Alexa Ferguson
Alexa Ferguson
Posted: 2 years ago

5 stars
Ugh this was so good, the cheese was gooey and it just tasted like heaven. We did accidentally add all the cheese in to the sauce so we had to grate another 1 cup for on top, but i think it made it better and cheesier. This is an amazing recipe and I 100% recommend!

0
Reply
Sylvia
Sylvia
Posted: 2 years ago

5 stars
This is the best mac and cheese I’ve ever made. I’ve been searching and searching, and have finally found my GO-TO recipe. I will never need to try another mac and cheese recipe again. Just amazing!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sylvia
Posted: 2 years ago

Yay! Love hearing this, so glad you enjoyed it!

0
Reply
Pam Swan
Pam Swan
Posted: 2 years ago

Killer mac and cheese! Used all cheddar (firm believer in “Whatcha got? Use it!”) awesome! Huge amount, use a good size pot/skillet. Yummy!

0
Reply
Patty
Patty
Posted: 2 years ago

Was wondering how this would come out if I made it the day ahead, and then how long to cook if it is cold?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Patty
Posted: 2 years ago

I would prep it and skip the baking step until you’re about to serve! Bake covered for 25 minutes, then uncovered for 10.

0
Reply
elisabeth
elisabeth
Posted: 2 years ago

5 stars
I used some various cheeses I had in my ‘fridge (cheddar, provolone and brie) and it came out great! Added the toasted Panko for the crunch.

0
Reply
Champagne Ford
Champagne Ford
Posted: 2 years ago

Is it okay to substitute the provolone cheese ?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Champagne Ford
Posted: 2 years ago

Sure, use whatever you have or like.

0
Reply
Danielle
Danielle
Posted: 3 years ago

5 stars
I made this for Thanksgiving and it was such a hit that I’ve had requests to make it for Christmas!

0
Reply
Jason
Jason
Posted: 3 years ago

5 stars
I’m a late bloomer when it comes to cooking yet, loving all your delish recipes, can’t wait to get started. Would the Ronzoni Elbows No. 35 (appear very tiny uncooked) be the correct size to use? Does it matter? I’m still learning.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Jason
Posted: 3 years ago

It doesn’t really matter, you can use any other shaped pasta too. 🙂

0
Reply
Rose
Rose
Posted: 3 years ago

i need to make this for 80 people for a 90th birthday party. can you help me with the increase in ingredients so i don’t screw it up? thanks in advance.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Rose
Posted: 3 years ago

There are 8 servings in this recipe so if you multiply everything by 10 that’ll be perfect!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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