Baked Macaroni and Cheese

This Baked Macaroni and Cheese is over-the-top heavenly creamy with oodles of the perfect blend of cheeses. I like to use a three-cheese blend of sharp cheddar, white cheddar, and Gruyere. This seems to produce the creamiest, cheesiest blend for this classic comfort food dish.  

Nothing speaks family-friendly comfort like homemade mac and cheese. My family devours this like it is their last supper. It pairs well with so many main courses, including fish and beef.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Pasta: Any short pasta shape works with this recipe, including medium shells, penne, farfalle, fusilli, and cellentani.
• Milk: Use 2% or whole milk.
• Half and Half: It is equal parts milk and cream if you need to make your own.
• Cheddar Cheese: I have used both Cabot white cheddar and Cracker Barrel extra-sharp white cheddar in this recipe with good results. Other cheeses to experiment with include Colby Jack and mozzarella, but they melt better when shredded and added to the top of the macaroni and cheese.
• Gruyère cheese: It is a smooth, melting Swiss Cheese with fewer, smaller eyes than Swiss. If it is not available, you can substitute Emmental or Fontina.

How to Make Baked Macaroni and Cheese

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the noodles slightly al dente according to the package and drain well.
2. In a large pan over medium heat, melt the butter. Sprinkle in the flour, whisking continuously, and cook for 2 minutes.
3. Stir in the milk and half-and-half in several intervals, alternating. Let it thicken for a few minutes, whisking frequently.
4. Reduce the heat to low, whisk in half the cheese, then the paprika.
5. In a large bowl, combine the cheese sauce with the cooked pasta.
6. Layer half of the pasta in a baking dish, spread half the remaining shredded cheese over the pasta, and spoon the remaining pasta and top with the remaining shredded cheese.
7. Bake uncovered for 15-20 minutes or until the cheese melts.

Preparation Tips

• Cook the elbow macaroni al dente, as it bakes for a bit. No one wants mushy noodles in their macaroni and cheese.
• Cook the butter and flour for at least 2 minutes to avoid a pasty, floury taste. Whisk constantly so the flour does not burn.
• Do not over-simmer and over-thicken the cheese sauce by cooking it too long. It only needs to be slightly thickened, like the consistency of a cream of tomato or mushroom soup.
• This dish serves 12; however, you can easily halve it. Just half the amount of each ingredient, and you are good to go.

Recipe Variations

• Bacon: After baking, top the casserole with 6 slices of crispy cooked bacon, coarsely chopped.
• Smoked chicken or Kielbasa sausage: Slice ½ to 1 lb. smoked sausage and brown it in a large skillet. Add it to the dish at the same time as you mix in the cheese sauce.
• Baked Rotisserie Chicken: Add 2 cups diced cooked chicken at the same time as you mix in the cheese sauce.

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