This Baked Mac and Cheese Recipe is everything comfort food should be-creamy, cheesy, and baked until golden without turning dry or grainy. This homestyle mac and cheese is done just right, with a smooth mac and cheese roux, a smart cheese blend, and a proven technique that keeps every bite rich. It's ready in under an hour, ideal for feeding a crowd, free from breadcrumbs, and easy to make ahead.
Love easy casseroles the whole family will enjoy? Our hobo casserole is a must-try.
Quick Summary
- Flavor: Rich, cheesy, and ultra-creamy with a sharp cheddar bite
- Texture: Smooth sauce with a lightly golden baked top
- Technique: Roux-based sauce prevents clumps and graininess
- Best For: Holidays, potlucks, and family dinners
- Make Ahead: Yes-assemble up to 24 hours in advance
Summarize and Save This Content On
This old-fashioned baked macaroni and cheese recipe came from years of chasing that nostalgic, oven-baked mac and cheese that stays creamy all the way through, no dry corners, no broken sauce, just rich comfort in every bite. Using Monterey Jack, sharp cheddar, and sour cream creates a smooth, satisfying texture that holds up well, even when reheated the next day.
If you enjoy creamy, cheesy dishes, you'll also love our baked rigatoni and sausage and Philly cheesesteak casserole.
Why This Mac and Cheese Works
This isn't just another casserole-it's designed to stay creamy from the oven to the leftovers, thanks to a sauce that's intentionally a little looser before baking so the pasta doesn't soak it all up.
With simple, budget-friendly ingredients, a beginner-friendly method, and rich, crowd-pleasing flavor, this is one of the cheesiest mac and cheese recipes you can bake.
Ingredients
- Elbow Macaroni: A sturdy, tubular pasta works best because it holds onto the sauce. Cook it just until al dente, so it doesn't become mushy after baking. We use the same pasta in our white cheddar mac and cheese recipe.
- Whole Milk: Whole milk adds richness and keeps the sauce creamy.
- Sharp Cheddar Cheese: Sharp cheddar provides bold, classic mac and cheese flavor.
- Monterey Jack Cheese: This cheese melts smoothly and balances the sharpness of the cheddar, helping prevent a grainy texture.
- Sour Cream: Sour cream adds richness and a slight tang while keeping the sauce creamy even after baking and reheating.
- Seasonings: Paprika, garlic powder, onion powder, salt, and black pepper enhance the cheese without overpowering it, giving the dish its cozy, savory depth.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Use your favorite gluten-free pasta and substitute a 1:1 gluten-free flour blend for the roux. Be sure to cook the pasta just to al dente.
- Three-Cheese Blend: Replace one cup of cheddar with Colby, mild Gouda, or Havarti for a slightly different flavor profile while keeping the texture smooth.
- Add Protein: Mix in cooked bacon, shredded chicken, or diced ham to turn this into a heartier main dish.
- Spicy Mac and Cheese: Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños for a gentle heat that cuts through the richness.
How to Make Baked Macaroni and Cheese
This creamy baked macaroni and cheese is simple to make with just a few steps. Preheat the oven to 350℉ and spray a 9x13 baking dish with non-stick cooking spray, then set it aside while you make the sauce and cook the pasta.
- Step 1: Cook the Pasta. Boil the elbow macaroni in salted water until just al dente. Drain it well and set it aside so it doesn't overcook in the oven.
- Step 2: Make the Cheese Sauce. In a saucepan over medium heat, melt the butter and whisk in the flour to form a smooth roux. Slowly pour in the whole milk while whisking constantly to avoid lumps, then stir in the cheeses a little at a time until the sauce is completely smooth.
- Step 3: Season the Sauce. Whisk in the sour cream, paprika, garlic powder, onion powder, salt, and black pepper until everything is well combined and creamy.
- Step 4: Assemble and Bake. Add the cooked macaroni to the prepared baking dish and pour the cheese sauce over it. Sprinkle the remaining cheddar on top and bake for 30 minutes, or until the mac and cheese is bubbly and lightly golden. Serve with our Stove Top stuffing meatloaf for a complete family-friendly meal.
Tips & Troubleshooting
- Use the Right Cheeses: For the creamiest results, combine sharp cheddar for flavor, Monterey Jack for meltability, and a little sour cream or cottage cheese to add richness. Freshly shredded cheese melts more smoothly than pre-shredded.
- Avoid Clumps and Grainy Sauce: Whisk the flour into melted butter to make a smooth roux, then slowly add the milk while whisking constantly. Gradually add the cheese, one cup at a time, to ensure a silky, creamy sauce.
- Make Ahead Mac and Cheese: Assemble up to 24 hours before baking, then refrigerate. Let it sit at room temperature for 20-30 minutes before baking to prevent the pasta from soaking up too much sauce. For longer storage, freeze the dish unbaked, then thaw overnight in the refrigerator before baking.
- Prevent Mushy Pasta: Cook the macaroni just until al dente and rinse briefly under warm water to stop the cooking process. This ensures the pasta holds its shape and texture after baking.
- Storage and Reheating: Leftovers reheat best with a splash of milk to restore creaminess, then broil briefly for a crisp top. Store in an airtight container in the refrigerator for up to 4 days; freeze before baking for longer storage.
Serving Suggestions
- Serve this creamy cheesy mac and cheese as a weeknight family dinner alongside green beans and bacon and some homemade dinner rolls for an easy, balanced meal.
- It's a natural fit for holidays, potlucks, and feeding a crowd, pairing well with baked ham or smoked meatloaf.
- For summer BBQ parties, serve it with our smoked baby back ribs for a classic comfort-food spread.
Recipe FAQs
Don't overbake and make sure there's enough sauce to coat the pasta. If the top is browning too quickly, cover the dish with foil for part of the bake.
A mix of sharp cheddar and Monterey Jack gives both flavor and a smooth, melty texture. You can swap in Colby, Gouda, or Havarti if desired.
Gently reheat in the microwave or oven with a splash of milk to restore creaminess. For a crispy top, finish under the broiler for 1-2 minutes.
More Delicious Side Dish Recipes
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Baked Mac and Cheese Recipe
Ingredients
- 1 pounds elbow macaroni (or other tubular pasta)
- ½ cup unsalted butter (melted)
- ¼ cup all purpose flour
- 3 ½ cups whole milk
- 4 cups sharp cheddar cheese (shredded) 2 an 2
- 2 cups Monterey Jack cheese (shredded)
- ½ cup sour cream
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
- Preheat oven to 350℉ and prepare a 9x13 baking dish by spraying it with a non-stick cooking spray. Then set aside.
- In a large pot, cook pasta to al dente according to the directions on the package. Drain and set aside.
- In a large saucepan over medium heat, melt butter. Add flour and whisk until smooth to make a roux. Then, slowly start to whisk in whole milk. Whisk continuously until the sauce is well combined and smooth.
- Slowly whisk in 2 cups of cheddar cheese and Monterey Jack cheese. Add about 1 cup at a time and continuously whisk until smooth until all 4 cups of cheese have been added. Cook until smooth and whisk occasionally.
- Once the sauce bubbles, whisk in sour cream, paprika, black pepper, salt, onion powder, and garlic powder. Whisk until well combined.
- Add Cooked macaroni to the prepared baking dish. Pour cheese sauce over the macaroni.
- Sprinkle the remaining cheddar cheese over the top.
- Bake for 30 minutes or until cheesy is bubbly and lightly golden brown.
Notes
- Cook the macaroni just to al dente, so it doesn't become soft or mushy after baking.
- Slowly whisk the milk into the roux to create a smooth, lump-free cheese sauce.
- Add the cheese gradually and stir constantly to prevent clumping or a grainy texture.
- Bake just until the mac and cheese is bubbly and lightly golden to keep it creamy, not dry.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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