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This baked mac and cheese is the definition of ultimate comfort food– loaded with cheesy goodness, creamy inside with a crisp, golden top. Whether you’re prepping for holiday side dishes, weeknight dinners, or simply need an easy recipe the whole family will love, this one checks all the boxes. It blend sharp cheddar cheese, whole milk, and unsalted butter for the perfect sauce that hugs every bite of elbow macaroni. Serve it fresh from the oven or save it as leftover mac- it’s always a hit.
The Chemistry of Baked Mac and Cheese
The secret to creamy baked macaroni lies in the roux- the cooked mixture of unsalted butter and all-purpose flour that thickens the cheese sauce. Once you whisk in the whole milk and melt the cheese, you’re left with a luscious, creamy cheese sauce. The starch from the al dente pasta helps bind everything together. Adding cheese in batches ensures even melting, and topping with parmesan cheese gives you that crave-worthy crust.
Recipe Troubleshooting
A common frustration is the sauce turning grainy or clumpy. This happens when you skip the extra step of cooking the raw flour properly, or when you use pre-shredded cheese, which contains anti-caking agents. It can also become gritty if the cheese is overcooked.
Another issue is overcooked pasta – always cook your elbow macaroni just to al dente, as it continues cooking in the oven.
If your sauce separates or dries out, your oven might be too hot, or the dish wasn’t covered with aluminum foil for part of the baking time.
What’s the best way to keep it creamy? Begin with a roux and use room-temperature ingredients.
Can I use other cheese? Absolutely – try Gruyère cheese, Pepper Jack, or Monterey Jack for a cheesy twist.
How do I reheat it? Add a splash of chicken broth or heavy cream before microwaving or baking.
It was dry. Try adding more whole milk or cream cheese and avoid over-baking.
It was bland. Don’t skimp on black pepper and garlic powder; add a dash of cayenne pepper for an extra kick of heat.
The topping got soggy. You can broil briefly for a golden brown top.
Serving Suggestions
This dish fits the bill for a Southern baked mac and cheese, a cheese casserole, or an oven-baked mac and cheese. Whether you’re after a three-cheese mac and cheese or a homemade baked macaroni, this main dish or side dish pairs comfort with indulgence. Looking for the best macaroni recipe? This one’s your go-to.
This is a must-have for Thanksgiving mac and cheese, Easter side dishes, or your next summer BBQ. With its appeal for kid-friendly dinner ideas and vegetarian comfort food, it’s no wonder it’s trending and a budget-friendly family meal.
Serve in a casserole dish garnished with fresh herbs, crumbled bacon, green onions, or sautéed mushrooms. Pair with fried chicken, pulled pork, brisket, or roasted veggies. Present in individual ramekins for portion control or scoop onto a plate next to crispy bacon and baked beans. A drizzle of hot sauce or a sprinkle of paprika enhances the flavor and adds a touch of color.
Storage Tips
Cool completely and wrap tightly in plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days.
Freezer- You can freeze it in a freezer-safe casserole dish or portion it into containers. Thaw overnight in the fridge before reheating.
Making Ahead- Assemble ahead, cover with aluminum foil, and refrigerate overnight. Bake the next day, adding 5 extra minutes.
Recommended Products
Homestyle Baked Mac and Cheese Recipe
This is the cheese recipe that brings everyone back for seconds. Whether it’s your first time making baked mac or you’re a seasoned pro, this one has everything: melty cheese, creamy texture, and a crust that’s pure magic. It’s comfort in every bite- and might earn a star rating from your entire dinner table.
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Golden Baked Mac and Cheese Perfection
Ingredients
- 1 lb elbow pasta
- 1/2 cup unsalted butter
- 1/3 cup all-purpose flour
- 2 1/2 cup whole milk
- 4 cups medium cheddar cheese
- 2 cups sharp cheddar cheese
- 1/2 tsp fine sea salt
- 1/2 tsp ground pepper
- 1/4 tsp smoked paprika
- 1/2 cup parmesan cheese
Instructions
- Preheat the oven to 325 degrees and prepare a 9×13 pan by spraying it with non-stick spray.
- Add a large pot of water to the stove top over medium-high heat and allow it to come to a boil.
- Add the 1 lb elbow pasta to the boiling water and cool to al dente (about 5 minute boiling time). Once cooked, drain and add the noodles back to the hot pot.
- While the water boils, grab a large saucepan and add 1/2 cup butter, allowing it to melt. Whisk in the 1/3 cup all-purpose flour until combined.
- Add 2 1/2 cup whole milk to the flour mixture, whisk until smooth. Add in 3 cups of the shredded medium cheddar cheese and 2 cups shredded sharp cheddar cheese. Whisk until melted.
- Add the seasonings – 1/2 tsp salt, 1/2 tsp ground pepper, 1/4 tsp smoked paprika and whisk to combine.
- Add the cheese mixture to the pot of freshly cooked pasta. Mix to coat evenly.
- Pour the covered noodles into the prepared 9×13 pan. Top with the last cup of shredded medium cheese and 1/2 cup parmesan cheese.
- Place in the oven and bake for 15 minutes. Remove and let it sit for 10 minutes before enjoying.
Nutrition
Have you tried this recipe?
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Jayden Johns
This is the best mac and cheese you will ever have! The crispy top makes it perfect!!
Madison Reid
I couldn’t agree more! A real crowd-pleaser!