If there’s one comfort food that never goes out of style, it’s classic baked mac and cheese. With its golden, bubbly crust and irresistibly creamy inside, this dish has earned its place at holiday dinners, weeknight meals, and potluck tables everywhere. Imagine perfectly cooked elbow macaroni smothered in a luscious cheese sauce, layered with cheddar and mozzarella, and baked to crispy, cheesy perfection.
Whether you’re looking for easy weeknight dinner ideas, planning a family gathering, or simply craving cheesy comfort food, this baked mac and cheese is the ultimate solution. It’s hearty, indulgent, and guaranteed to bring smiles to the table.
Why You’ll Love This Classic Baked Mac & Cheese
Family Favorite: A guaranteed crowd-pleaser that kids and adults adore.
Super Creamy: Layers of cheddar and mozzarella make every bite rich and gooey.
Easy to Make: No complicated steps — perfect for busy weeknights.
Versatile: Works as a main course or a side dish at parties and holidays.
Customizable: Switch up the cheeses or add mix-ins for your own twist.
Comfort Food at Its Best: The crispy top + creamy inside = pure satisfaction.
Ingredient Breakdown
Here’s what makes this baked mac and cheese so special:
Elbow Macaroni (3 cups): The classic pasta choice — holds cheese sauce in every curve.
Salted Butter (4 tbsp): Adds richness and helps coat the pasta.
Evaporated Milk (2 cans, 12 oz each): Creates a creamy texture without being too heavy.
Whole Milk (1/3 cup): Balances the sauce and adds smoothness.
Eggs (2 large): Help bind the sauce so the casserole holds together.
Garlic Salt (1/4 tsp): A simple seasoning that deepens the flavor.
Paprika (1 tsp): Gives the topping a subtle smoky flavor and golden color.
Pro Tips for the Best Baked Mac & Cheese
Use room-temperature eggs so they incorporate smoothly.
Shred cheese fresh for maximum meltability.
Add a breadcrumb topping if you love extra crunch.
Let it rest before serving so the layers set.
Double the recipe for parties or holidays — it disappears fast!
Ingredient Swaps & Variations
Different Cheeses: Try Gruyère, Monterey Jack, or Colby for new flavors.
Protein Boost: Stir in cooked bacon, ham, or shredded chicken.
Veggie Add-Ins: Add spinach, broccoli, or roasted peppers.
Gluten-Free: Use GF pasta and gluten-free breadcrumbs.
Spicy Kick: Add jalapeños, chili flakes, or pepper jack cheese.
Serving Suggestions
This classic baked mac and cheese pairs well with:
Crisp garden salad
Roasted veggies
Garlic bread
BBQ ribs or fried chicken
Holiday turkey or ham
Make Ahead & Storage Tips
Make Ahead: Assemble the casserole up to a day in advance, cover tightly, and refrigerate. Bake just before serving.
Leftovers: Store in an airtight container in the fridge for 3–4 days.
Reheating: Warm in the oven at 350°F until hot, or reheat individual portions in the microwave. For crispy top, use the air fryer.
Freezing: Freeze before baking for up to 2 months. Thaw in fridge overnight before baking.
Frequently Asked Questions (FAQ)
1. Can I use pre-shredded cheese? Yes, but freshly shredded cheese melts better and creates a creamier texture.
2. Why add eggs to baked mac and cheese? Eggs help bind the sauce so the casserole holds its shape when sliced.
3. Can I make this without evaporated milk? Yes! You can substitute with heavy cream or half-and-half, but the flavor will be richer.
4. How do I keep mac and cheese from drying out? Be sure not to overbake. The evaporated milk and eggs help retain creaminess.
5. Can I freeze baked mac and cheese? Yes. Freeze before baking for best results, then bake straight from frozen, adding about 10 extra minutes.
Nutrition Recap
This dish is indulgent but also packed with protein and calcium from the cheese and milk. A serving provides around 430 calories and plenty of energy — making it a hearty main dish or satisfying side.
Emily
Classic Baked Mac & Cheese
Creamy, cheesy, and perfectly baked with a golden bubbly top, this classic macaroni and cheese recipe is layered with cheddar and mozzarella for the ultimate comfort food.
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (about 7–8 minutes). Drain pasta and return to the pot.
Stir in the butter until completely melted and pasta is coated. Set aside while preparing the sauce and cheese.
In a large mixing bowl, whisk together evaporated milk, regular milk, eggs, and garlic salt until smooth.
In a separate bowl, mix cheddar and mozzarella together. Reserve about 1 cup of cheese mixture for the topping.
Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Layer 1/3 of the macaroni, then 1/3 of the cheese mixture. Repeat for two more layers, ending with cheese. Pour milk and egg mixture evenly over the top. Sprinkle with paprika.
Bake uncovered for 25–30 minutes, until the top is golden and bubbling.
Let cool for 5–10 minutes before serving. Scoop, serve, and enjoy!
Notes
Use freshly shredded cheese for the best melt and flavor. For a crunchy topping, add buttered breadcrumbs on top before baking. This recipe is easy to customize with mix-ins like bacon, ham, or veggies.
