Name: Ultimate Baked Mac and Cheese Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb elbow macaroni pasta (preferably a high-quality Italian bronze-cut pasta); 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste); 1/2 cup reserved pasta water; 1 Tbsp extra-light olive oil (or other neutral oil); 6 Tbsp unsalted butter (2/3 stick plus more for greasing); 1/3 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 6 cups shredded medium cheddar cheese (16 oz); 2 cups shredded mozzarella cheese (6 oz); 1 tsp paprika; 1 tsp mustard powder (or 2 teaspoons Dijon mustard); 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp freshly ground black pepper (plus more to taste)

If you’re on the hunt for a truly comforting dish that will knock your socks off, you’re in the right place. I’m so excited to share my Ultimate Baked Mac and Cheese Recipe with you—this is one of those recipes I’ve made over and over, perfecting every step until it just sings with cheesy, gooey goodness. Whether you’re making it for a family dinner or a cozy night in, you’ll find this baked mac and cheese satisfies all those cravings and then some. Stick around because I’m dishing all my best tips and tricks to help you nail it every time.

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Why You’ll Love This Recipe

Rich & Creamy Cheese Sauce: The combo of cheddar and mozzarella makes for that ooey-gooey meltiness everyone dreams of.
Perfectly Baked Crust: Instead of breadcrumbs, a cheesy crust keeps the top extra flavorful and moist—kids love it!
Easy To Make: Step-by-step process with familiar ingredients that won’t stress you out.
Great For Leftovers: Reheats like a charm, so it’s ideal for meal prep or making ahead.

The image shows a collection of ingredients neatly arranged on a wooden surface. At the top left is a bright blue and yellow box of elbow pasta with a clear window showing the small curved noodles inside. To the right are two glass measuring cups filled with milk, one larger and one smaller. Below the milk are two glass bowls of shredded cheese: the one on the left contains bright orange cheddar, while the one on the right holds white mozzarella. There is also a small clear bowl with several chunks of butter. Four small colorful bowls arrayed in a row hold different spices: red paprika, pink salt, light brown ground mustard, and greenish garlic powder. An orange spoon holds white flour near the center of the layout. All ingredients are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are straightforward but thoughtfully chosen to create a cheesy sauce that’s both creamy and flavorful. I always grab a high-quality Italian bronze-cut elbow macaroni—it holds sauce beautifully—and mix sharp medium cheddar with mozzarella for the best melt and texture. Also, don’t skip on the spices; they add subtle depth that transforms simple mac and cheese into something special!

Unsalted butter: Essential for making a smooth roux; using unsalted lets you control your saltiness.
Fine sea salt: Adds brightness without harshness; divided use helps season pasta and sauce perfectly.
Elbow macaroni pasta: I prefer bronze-cut for better sauce cling and a more authentic texture.
Reserved pasta water: A small secret trick to help loosen the sauce and bind it to the noodles.
Extra-light olive oil: Prevents sticking post-drain without adding strong flavor.
Medium cheddar cheese: Provides sharp, creamy flavor; freshly shredded is a must for meltiness.
Mozzarella cheese: Brings gooey stretch and mellow balance to cheddar’s punch.
All-purpose flour: For thickening the sauce into that creamy consistency you’re after.
Whole milk: Adds body and richness without heaviness.
Heavy cream: Makes the sauce ultra velvety and indulgent.
Paprika: A touch of warmth and color that elevates the flavor.
Mustard powder (or Dijon mustard): Adds a tangy zing that cuts through the richness beautifully.
Garlic powder: Subtle savory depth without overpowering.
Onion powder: Works alongside garlic for a well-rounded base flavor.
Freshly ground black pepper: For mild heat and spice, adjusted to taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Ultimate Baked Mac and Cheese Recipe is how easy it is to make your own! I’ve experimented with a bunch of add-ins and tweaks, and honestly, the base recipe is so good you could stop here and be totally satisfied—but adding your own flair turns it into a whole new level of delicious.

Protein Boost: I’ve added crispy bacon or diced ham before, and my family goes crazy for the smoky-savory twist.
Veggie Upgrade: Stirring in steamed broccoli or sautéed mushrooms adds great texture and nutrition.
Spicy Kick: Toss in a pinch of cayenne or some chopped jalapeños to give it a fun heat flair.
Dairy-Free Version: I’ve swapped regular milk and cheeses for plant-based alternatives with good results—just choose creamy vegan cheeses and non-dairy milk blends that melt well.

How to Make Ultimate Baked Mac and Cheese Recipe

Step 1: Prep and Cook Your Pasta Just Right

Start by preheating your oven to 350°F and greasing your casserole dish with butter so nothing sticks. Then bring a big pot of water to a boil, salt it generously—this flavors your pasta from the inside out. Cook the elbow macaroni until it’s just al dente (meaning it still has a little bite)—this is crucial because the pasta will continue cooking once baked. Before draining, scoop out 1/2 cup of the pasta water and save it for the sauce. Drizzle the drained noodles with olive oil and toss gently so they don’t clump; set that aside while you make your cheese sauce.

Step 2: Make the Creamiest Cheese Sauce

In a large pot or Dutch oven over medium heat, melt your butter. Once it foams, whisk in the flour to make a roux—the base that thickens your sauce. Keep whisking for about two minutes until it’s just turning golden; this cooks off the flour taste without browning it too much. Next, slowly whisk in the whole milk, cream, and that reserved pasta water. This is where your magic happens—keep it moving so the sauce stays smooth and creamy while coming up to a gentle boil.

Once it’s thickened like a light gravy, stir in the spices (paprika, mustard powder, garlic powder, onion powder), half a teaspoon of salt, and some freshly ground pepper. Turn the heat down to low and let it simmer for a couple of minutes, whisking often. Now it’s time for the cheese! Add half the shredded cheese and stir until melted, then add the rest (except a couple cups you’ll save for topping) and stir some more. Season to taste with salt and pepper, then fold in your pasta—coating every bite in velvety cheese bliss.

Step 3: Bake It to Gooey Perfection

Pour the mac and cheese evenly into your buttered casserole dish. Scatter the remaining cheese on top in an even layer—that’s going to form a mouthwatering golden crust. Pop it into the oven and bake for 15 minutes until everything’s bubbling and hot. If you really want that extra crispy, golden topping I’m obsessed with, flip your oven to broil for the last 2-3 minutes, but watch it closely so it doesn’t burn. Once out of the oven, let it rest for a few minutes—it makes it easier to serve and even more delicious.

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Pro Tips for Making Ultimate Baked Mac and Cheese Recipe

Use Freshly Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can prevent melting smoothly—fresh shredding makes all the gooey difference.
Reserve Pasta Water: Don’t toss that pasta water! Adding it to your sauce helps everything blend together perfectly.
Watch the Broiler Carefully: When browning the cheese topping, stay close by—the difference between golden and burnt is seconds!
Don’t Overcook Pasta: Since it bakes again, slightly undercooked pasta before baking keeps the texture just right.

How to Serve Ultimate Baked Mac and Cheese Recipe

A white dish filled with mac and cheese showing three main layers: a creamy, light yellow pasta base on the bottom with small macaroni pieces, a middle layer of melted, stringy white and light yellow cheese stretched from a spoon lifting a portion, and a top layer of golden brown, slightly crispy cheese spots. The dish is placed on a white marbled surface, with cheese strings hanging from the spoon in the foreground, highlighting a rich and gooey texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my mac and cheese with a sprinkle of freshly chopped parsley for a pop of color and freshness—it lightens up the richness just perfectly. Sometimes I’ll add a dash of extra smoked paprika on top for a smoky little kick that smells incredible while serving. You could also try crispy fried shallots or a handful of toasted bread crumbs if you’re craving some crunch on top.

Side Dishes

This baked mac and cheese pairs wonderfully with a simple green salad dressed with lemon vinaigrette or roasted veggies like Brussels sprouts or asparagus. I also love serving it alongside crispy oven-baked chicken or juicy grilled sausages for a heartier meal. The creamy richness of the mac balances so well with something bright or smoky.

Creative Ways to Present

For special occasions, I’ve baked individual servings in cute ramekins topped with extra cheese and herbs—such a fun way to impress guests! Another idea is using muffin tins to bake “mac and cheese cups” that are perfect finger food for parties. I also tried layering with crispy bacon and caramelized onions for a more decadent, restaurant-style presentation that went over huge with my family.

Make Ahead and Storage

Storing Leftovers

Leftover baked mac and cheese is just as amazing the next day! I store mine in an airtight container in the fridge and it usually lasts 3 to 4 days. Before putting it away, let it cool completely to avoid condensation and soggy topping. You’ll want to cover the leftovers tightly to keep the flavors fresh.

Freezing

I’ve frozen my mac and cheese portions before with good results. The best method is to freeze it before baking: prepare the mac and cheese, then cover the casserole tightly and freeze for up to 2 months. When ready, bake straight from the freezer, adding extra time to ensure it’s heated through and bubbly. This saves so much time on busy days!

Reheating

When reheating leftovers, I like to cover the dish with foil and bake at 325°F until warmed through—about 20 minutes depending on portion size. Microwaving works in a pinch but can dry it out, so I add a splash of milk and cover loosely to keep it creamy. Stir gently halfway through to even out the heat and keep that luscious texture.

FAQs

Can I use different types of pasta for this recipe?

Absolutely! While I recommend elbow macaroni because it holds the cheese sauce so well, you can substitute with other short pasta shapes like cavatappi, penne, or shells. Just make sure to cook it al dente and adjust baking time if needed.
What if I don’t have whole milk or heavy cream?

If you don’t have whole milk or heavy cream, you can use 2% milk or a mixture of milk and a bit of sour cream or cream cheese to approximate the richness. Just avoid skim milk as it might make the sauce thinner and less creamy.
How do I prevent my mac and cheese from becoming dry or grainy?

The key is using freshly shredded cheese and making a proper roux-based sauce before adding the cheese, which prevents graininess. Also, don’t overbake — just aim for bubbly and golden on top, and keep some reserved pasta water handy to loosen the sauce if needed.
Can I make this recipe ahead of time?

Yes! You can assemble the mac and cheese and refrigerate it unbaked for up to 24 hours. When ready, bake as directed, adding a few extra minutes since it’s cold. This is perfect for meal prep or entertaining.

Final Thoughts

I absolutely love how this Ultimate Baked Mac and Cheese Recipe turns out every single time—the texture is perfectly creamy, cheesy, and satisfying, with just the right amount of spice and that irresistible golden crust on top. When I first tried swapping breadcrumbs for extra cheese on top, it changed the game completely, making it moist and gooey just the way my family loves it. If you’re looking for a recipe that feels like a warm hug after a long day, this one is a sure winner. Give it a go, and I promise your kitchen will be filled with smiles and that amazing cheesy aroma everyone adores!