Baked Macaroni and Cheese

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There’s nothing more comforting than a bubbling dish of Old-Fashioned Baked Macaroni and Cheese—the kind that reminds you of grandma’s Sunday dinners. This classic comfort food is made from scratch using a blend of rich cheeses, a velvety roux-based sauce, and baked to golden, bubbling perfection. Perfect for holidays, potlucks, or cozy weeknight dinners, this is the ultimate version of an American favorite.

Why You’ll Love This Recipe:

• Creamy & Cheesy: Loaded with cheddar, mozzarella, and Gruyère for maximum flavor.

• Perfectly Baked: That golden top crust adds just the right texture.

• Made From Scratch: No shortcuts here—just real, whole ingredients.

• Family Favorite: A guaranteed hit at the dinner table or holiday feast.

Ingredients Breakdown

Pasta Base:

• 10 oz elbow macaroni – Classic base; cooked al dente to hold its texture when baked.

Roux & Sauce:

• ¼ cup (56g) unsalted butter – Forms the base of the roux for thickening the sauce.

• 3 tbsp all-purpose flour – Combines with butter to create the roux.

• 3 cups (720g) whole milk – Adds richness and creaminess to the sauce.

• 1 cup (240g) heavy cream – Enhances the sauce’s velvety texture.

• ¼ cup (113g) cream cheese, room temp – A special addition for extra creaminess.

Seasonings:

• ½ to 1 tsp salt – Adjust to taste depending on cheese saltiness.

• ½ to 1 tsp black pepper – Adds warmth and mild heat.

• 1 tsp garlic powder – Boosts the savory flavor.

• 1 tsp paprika (+ extra for garnish) – Adds color and depth.

• 1 tsp onion powder – Subtle sweet-savory undertone.

Cheeses:

• 1 cup each (cheese sauce) of shredded:

  • Cheddar cheese – Sharp flavor and melts beautifully.

  • Gruyère cheese – Nutty and slightly sweet, excellent for melting.

  • Mozzarella cheese – Creamy and stretchy.

• ½ cup each (layering) of the same cheeses for topping and layering.

For Finishing:

• 1 tbsp fresh parsley, chopped – Brightens the dish and adds a fresh note.

Tips and Tricks:

• Use Freshly Shredded Cheese: It melts better and avoids the anti-caking agents in bagged cheese.

• Don’t Overcook the Pasta: It will continue to cook in the oven.

• Customize the Cheese: Gouda, Fontina, or Monterey Jack make great swaps.

Variations and Customizations:

• Spicy Mac & Cheese: Add a dash of cayenne or hot sauce to the roux.

• Crunchy Topping: Mix ½ cup panko breadcrumbs with melted butter and sprinkle over the top before baking.

• Southern-Style: Use all cheddar and add a beaten egg to the sauce for a firmer texture.

• Vegetarian Boost: Stir in steamed broccoli, peas, or roasted mushrooms.

Pairing Suggestions:

• Serve With:

  • Barbecue chicken or ribs

  • Roasted vegetables

  • A crisp green salad

• Best Drinks:

  • Sweet tea

  • Chardonnay

  • Sparkling water with lemon

Storage Instructions:

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze cooled leftovers in portions for up to 2 months.

• Reheat: Warm in a 350°F oven covered with foil, or microwave individual servings.

Popular Questions:

Can I make this ahead of time?

Yes! Assemble it fully, cover tightly, and refrigerate for up to 24 hours. Bake when ready to serve.

What’s the best cheese for mac and cheese?

A mix of sharp cheddar for flavor, Gruyère for creaminess, and mozzarella for meltability creates the best balance.

Can I double this recipe?

Absolutely! Use a 9×13” pan and double all ingredients for larger gatherings.

Baked Macaroni and Cheese

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• Author: easysweetmeal
• Total Time: 45 minutes
• Yield: 6-8 servings

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Description

A golden, bubbling masterpiece with a velvety cheese sauce and crispy breadcrumb topping—just like grandma’s!

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Ingredients

• 10 oz elbow macaroni

• ¼ cup unsalted butter (56g)

• 3 tbsp all-purpose flour

• 3 cups whole milk (720g)

• 1 cup heavy cream (240g)

• ¼ cup cream cheese (113g)

• 1 tsp garlic powder

• 1 tsp paprika (plus more for garnish)

• 1 tsp onion powder

• Salt and pepper to taste (½ to 1 tsp each)

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyère cheese

• 1 cup shredded mozzarella cheese

• ½ cup each of cheddar, Gruyère, and mozzarella

• 1 tbsp chopped fresh parsley

• Extra paprika (optional)

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Instructions

Step 1: Preheat and Prep

• Preheat oven to 350°F (175°C).

• Lightly grease a 7×11” baking dish or similar-sized casserole dish.

Step 2: Cook the Pasta

• Cook elbow macaroni in salted water until al dente (1–2 minutes less than the package suggests).

• Drain and set aside.

Step 3: Prepare the Cheese Sauce

1. In a large saucepan over medium heat, melt butter.

2. Whisk in flour and cook for about 2 minutes, until lightly golden and fragrant.

3. Stir in garlic powder, onion powder, paprika, salt, and pepper to bloom the spices.

4. Slowly pour in milk and heavy cream, whisking constantly. Add cream cheese and stir until melted and smooth.

5. Bring to a gentle simmer. Once thickened, turn off the heat.

6. Add the shredded cheeses for the sauce (1 cup each of cheddar, Gruyère, and mozzarella) a handful at a time, stirring until fully melted and creamy.

Step 4: Combine Pasta and Sauce

• Add cooked macaroni to the cheese sauce and mix well to coat every piece.

• Taste and adjust salt and pepper, if needed.

Step 5: Layer the Casserole

1. Spoon half of the macaroni mixture into the prepared baking dish.

2. Sprinkle with half of the reserved cheeses (½ cup each of cheddar, Gruyère, and mozzarella).

3. Add the remaining macaroni, then top with the rest of the shredded cheese.

Step 6: Bake to Perfection

• Sprinkle with chopped parsley and a light dusting of paprika.

• Bake for 15–20 minutes, or until the cheese is melted and bubbling around the edges.

• For a golden top, broil for 2–3 minutes, watching closely.

Step 7: Rest and Serve

• Remove from oven and let rest 5 minutes to set before serving.

• Scoop, serve, and enjoy the creamy, cheesy magic.

Notes

• Perfect for holidays, weeknight dinners, or whenever comfort food calls.

• You can use gluten-free pasta and flour to make this dish gluten-free.

• Always let the dish rest before serving—it makes a big difference in texture and serving ease!

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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