Classic Baked Macaroni and Cheese Recipe

If you’re craving that cozy, comforting dish that takes you straight back to childhood dinners and family gatherings, I’ve got you covered with my Classic Baked Macaroni and Cheese Recipe. This isn’t just any mac and cheese — it’s that velvety, cheesy, baked goodness that becomes everyone’s favorite when it arrives at the table. Believe me, once you try this recipe, it will become your go-to for potlucks, weeknight dinners, or whenever you need a little extra comfort on your plate.

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Ingredients You’ll Need

Getting the right balance of cheeses and seasonings really sets this Classic Baked Macaroni and Cheese Recipe apart. Don’t skip the Velveeta—it melts like a dream and blends beautifully with the sharper shredded cheeses.

• Elbow macaroni: Classic shape that holds the creamy sauce nicely.
• Large egg: Helps bind the sauce for that custard texture.
• Evaporated milk: Adds creaminess without watering down flavor.
• Velveeta cheese: Provides smooth meltiness and a mild cheese base.
• Colby cheese: A mild shredded cheese that melts well.
• Monterey Jack cheese: Adds a creamy, mild tang to the blend.
• Sharp cheddar cheese: Brings a punch of bold cheese flavor.
• Heavy cream: Richens the sauce for a luscious mouthfeel.
• Salted butter: Adds richness and helps with melting infusing flavor.
• Sour cream: Gives a subtle tang that balances richness.
• Cracked black pepper: For a gentle kick of spice.
• Seasoned salt: Adds depth and enhances all flavors.
• Cayenne pepper: Just a hint to brighten the cheese.
• Ground white pepper: Helps create a smooth flavor without dark specks.
• Garlic powder: Ultimate umami booster.
• Ground mustard: Cuts through richness with subtle sharpness.
• Onion powder: Adds savory sweetness.
• Paprika: For color and a mild smoky note on top.
• Granulated sugar: Balances acidity and enhances flavors.
• Ground nutmeg: A secret warming spice that rounds it all out.

Variations

I love that this Classic Baked Macaroni and Cheese Recipe is a great canvas—you can tweak it to suit your taste or dietary needs without losing what makes it special.

• Add Bacon or Ham: My family goes crazy when I toss in crispy bacon bits or small ham chunks for some smoky, meaty bites.
• Make it Spicy: For a little heat, I’ve added chopped jalapeños or swapped cayenne for smoked chipotle powder—delicious twist!
• Gluten-Free Pasta: I usually swap elbow macaroni for a gluten-free alternative and it bakes up just as creamy.
• Extra Veggies: Throw in some steamed broccoli or sauteed mushrooms to sneak in a little nutritious goodness.

How to Make Classic Baked Macaroni and Cheese Recipe

Step 1: Prepare Your Dish and Cheeses

Start by greasing your 8×8 inch baking dish so your mac and cheese doesn’t stick. Preheat your oven to 350ºF—trust me, you want it ready to go as soon as you finish tossing everything together. Grate all your shredded cheeses and dice the Velveeta and butter into small cubes. I like to combine half of the shredded cheeses with the Velveeta and butter right in the baking dish to start layering flavor from the bottom up.

Step 2: Cook Pasta to Al Dente

Boil your elbow macaroni in salted water according to package instructions, but make sure to take it off the heat just as it reaches al dente—it will finish cooking in the oven. Overcooked pasta can end up mushy, and that’s not what we’re aiming for in this recipe.

Step 3: Whisk Together the Custard Sauce

While your pasta is boiling, mix evaporated milk, heavy cream, sour cream, egg, granulated sugar, and all the spices—except the paprika—in a large bowl. Whisk until you don’t see any streaks of egg. This creamy custard mixture is the secret to getting that smooth, rich baked sauce everyone raves about.

Step 4: Combine Pasta and Cheese Layers

Drain the noodles and immediately add the hot pasta to your baking dish with butter and cheeses. Stir well so the heat from the pasta starts melting the cheese and butter. Spread out evenly, then sprinkle a thin layer of the remaining shredded cheese on top.

Step 5: Pour Your Custard and Top

Pour the custard liquid slowly over the cheese and noodles. The liquid should come just to the top edge of the noodles—too much and it’ll be soupy, too little and it won’t be creamy enough. Then add the last cheese layer and sprinkle on the paprika for that lovely golden color.

Step 6: Bake Until Bubbling and Golden

Bake for 40-45 minutes until bubbly around the edges and perfectly golden on top. If you want that extra crisp, switch the oven to broil for 2-3 minutes at the end—but watch it carefully so it doesn’t burn. Then, and I can’t stress this enough, let the baked mac cool and rest for at least 10 minutes before serving. I literally had to remind my family not to dive in immediately—it sets beautifully and slices so much nicer after resting.

How to Serve Classic Baked Macaroni and Cheese Recipe

Garnishes

I usually keep it simple with freshly cracked black pepper on top and sometimes a sprinkle of chopped fresh parsley to add a pop of color. Occasionally, I like a dusting of extra paprika or a few red pepper flakes for subtle heat. These little touches really enhance the visual appeal without overpowering that cheesy richness.

Side Dishes

This mac and cheese pairs wonderfully with a crisp green salad or steamed green beans to cut through the richness. When I want heartier options, some roasted chicken or barbecue ribs on the side make the meal feel complete and festive.

Creative Ways to Present

For special occasions, I’ve served this baked mac and cheese in individual ramekins—everyone loves having their own personal cheesy casserole. Sometimes, I add a crunchy breadcrumb topping mixed with Parmesan for extra texture. It turns a classic into something a bit more gourmet-looking without much extra effort.

Make Ahead and Storage

Storing Leftovers

Leftover mac and cheese stores beautifully in an airtight container in the fridge for up to 4 days. I recommend letting it cool completely before sealing the container to keep that creamy texture intact. I always find that storing it this way keeps the flavors fresh and the cheese sauce from separating.

Freezing

I’ve frozen this recipe a few times with good success. Just make sure to cool it fully, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to maintain the creamy texture and avoid watery sauce.

Reheating

To reheat, cover the mac and cheese with foil to keep moisture in and bake at 350ºF for about 20-25 minutes until warmed through. If you want to refresh the crust, remove the foil during the last 5 minutes of baking. Microwaving works for a quick fix but can sometimes make it less creamy.

FAQs

Final Thoughts

This Classic Baked Macaroni and Cheese Recipe has absolutely become a staple in my kitchen and I’m excited for you to try it. The way the cheese custard melds with perfectly cooked pasta and bakes up golden and bubbly is pure magic. Whether you’re new to baking mac and cheese or looking for a foolproof traditional recipe, this one will have you coming back again and again—just like my family does. I can’t wait to hear how it turns out for you!

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