Baked Mac and Cheese is one of those classic side dishes we make when we want something warm, cheesy, and guaranteed to make everyone happy. It starts with tender elbow macaroni tossed in a creamy homemade cheese sauce, then bakes until bubbly around the edges and lightly golden on top.
We love this as a holiday side, Sunday dinner side, or yummy weeknight main dish. The mix of cheddar and mozzarella makes it extra cheesy, and letting it rest for a few minutes before serving helps the sauce thicken up perfectly. We love this recipe because it’s simple, it feeds a crowd, and it’s the kind of side dish that can easily steal the show. Give it 5 minutes to set after baking and you’ll get the perfect scoop every time.
If you love this recipe, be sure to try Homemade Mac and Cheese, Funeral Potatoes and Cheesy Hashbrown Casserole.
Why we love it + Why it works:
- Feeds a Crowd: The 9×13 pan makes it perfect for holidays, potlucks, and large family dinners.
- Simple Ingredients: Everything comes together with pantry staples and easy-to-find cheeses.
- Make Ahead Friendly: It can be assembled in advance and baked when you’re ready to serve.
- Three Cheese Blend: Combining cheddar and mozzarella gives the perfect balance of flavor and meltability.
Baked Mac and Cheese Ingredients
- Butter (¼ cup): Starts the roux and adds rich flavor.
- All-purpose flour (¼ cup): Thickens the sauce so it coats the pasta and bakes up creamy.
- Milk (4 cups): Creates the base of the cheese sauce and keeps it smooth and creamy.
- Garlic salt (1½ teaspoons): Seasons the sauce quickly and adds savory flavor.
- Dry mustard (1 teaspoon): Boosts cheesy flavor and adds depth without overpowering.
- Black pepper (½ teaspoon): Adds a little bite and balances the richness.
- Elbow macaroni (16 ounces): Classic mac shape that holds sauce well.
- White cheddar, shredded (2 cups): Adds sharp, rich cheese flavor.
- Mild cheddar, shredded (2 cups): Adds classic cheddar taste and great melt.
- Mozzarella, shredded (1 cup): Adds extra melty, stretchy cheese texture. Change up the cheeses if desired, but we love the mix of Cheddar and Mozzarella.
How to Make Baked Mac and Cheese
PREP. Preheat the oven to 350°F and lightly grease your 9×13 baking dish.
PASTA. In a large pot of lightly salted water, bring to a boil. Add macaroni and cook until just al dente, 8 – 10 minutes. Drain well.
SAUCE. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 full minute, whisking constantly.
Slowly whisk in the milk, garlic salt, dry mustard, and pepper. Continue cooking, stirring often, until the mixture bubbles and thickens.
Remove the mixture from the heat and stir the shredded Cheddar and the American cheese into the hot milk mixture until completely melted and smooth. The sauce should be a little thick.
Mix the cooked macaroni and cheese sauce directly in your 9×13 dish. Spread evenly. Cover with foil.
BAKE. Bake for 20 minutes, uncover foil and bake for an additional 10-15 minutes, or until bubbly around the edges and lightly golden on top.
Let cool for at least 5 minutes before serving so the sauce can set up.
Kristyn’s Recipe Tips
- Cook pasta just to al dente, it will finish cooking in the oven.
- Whisk the roux constantly for the full minute so it cooks off the raw flour taste.
- Add milk slowly while whisking to prevent lumps.
- Use freshly shredded cheese if you can, it melts smoother than pre-shredded.
- Let it sit 5 to 10 minutes after baking so it thickens slightly for easier serving.
Baked Mac and Cheese Recipe
Ingredients
- ¼ cup butter
- ¼ all-purpose flour
- 4 cups milk
- 1 ½ teaspoons garlic salt
- 1 teaspoon dry mustard
- ½ teaspoon black pepper
- 1 (16-ounce) package elbow macaroni
Cheese:
- 2 cups shredded white Cheddar cheese
- 2 cups shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350°F and lightly grease your 9×13 baking dish.
- In a large pot of lightly salted water, bring to a boil. Add macaroni and cook until just al dente, 8 – 10 minutes. Drain well.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 full minute, whisking constantly.
- Slowly whisk in the milk, garlic salt, dry mustard, and pepper. Continue cooking, stirring often, until the mixture bubbles and thickens.
- Remove the mixture from the heat and stir the shredded Cheddar and the American cheese into the hot milk mixture until completely melted and smooth. The sauce should be a little thick.
- Mix the cooked macaroni and cheese sauce directly in your 9×13 dish. Spread evenly. Cover with foil.
- Bake for 20 minutes, uncover foil and bake for an additional 10-15 minutes, or until bubbly around the edges and lightly golden on top.
- Let cool for at least 5 minutes before serving so the sauce can set up.
Notes
- Cook pasta just to al dente, it will finish cooking in the oven.
- Whisk the roux constantly for the full minute so it cooks off the raw flour taste.
- Add milk slowly while whisking to prevent lumps.
- Use freshly shredded cheese if you can, it melts smoother than pre-shredded.
- Let it sit 5 to 10 minutes after baking so it thickens slightly for easier serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in the oven at 350°F until hot, or microwave portions with a splash of milk to loosen the sauce.
Freeze in a freezer-safe container for up to 2 months. Texture may be slightly less creamy after thawing, but still tasty. Thaw overnight in the refrigerator, then reheat covered until warmed through.
More Like This
More Mac and Cheese
Mac and Cheese with Ham
40 mins
Velveeta Mac and Cheese
43 mins
Crock Pot Mac and Cheese
2 hrs 15 mins
Chick Fil A Mac and Cheese
42 mins
