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Close-up of a wooden spoon holding a scoop of homemade baked mac and cheese.
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5 from 1 vote

Baked Mac and Cheese Recipe

This creamy, cheesy Baked Mac and Cheese is made with a smooth roux, sharp cheddar, Monterey Jack, and sour cream, then baked until bubbly and lightly golden, and perfect for family dinners, holidays, and potlucks.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: Baked Mac and Cheese, Baked Mac and Cheese Recipe
Servings: 10
Calories: 511kcal
Author: Ryan Allen

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

Calories: 511kcal | Carbohydrates: 45g | Protein: 24g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 643mg | Potassium: 270mg | Fiber: 2g | Sugar: 5g | Vitamin A: 837IU | Vitamin C: 0.2mg | Calcium: 418mg | Iron: 1mg