An irresistible family favorite, this ultra-cheesy Baked Macaroni and Cheese is easy to prepare and perfect for holidays, meatless dinners, or any night you want comfort food. Tender pasta coated in a silky three-cheese sauce, finished with a golden, melty mozzarella topping—everyone will ask for seconds.
A Comfort Food Classic – Creamy Baked Macaroni and Cheese
When you want a simple, nourishing, and comforting meal, baked macaroni and cheese is hard to beat. This version uses three cheeses, cream, and light seasonings for a rich, velvety sauce. Baking the dish briefly in the oven deepens the flavors and creates a stretchy, golden layer of mozzarella on top—the perfect finishing touch.
Ingredients You’ll Need
This recipe combines three melty cheeses with cream and a few simple seasonings to deliver the ultimate comfort dish.
- Pasta: Dry elbow macaroni.
- Sea salt: For the pasta water and sauce.
- Butter: Unsalted, divided.
- Flour: All-purpose, to thicken the sauce.
- Milk: Whole milk for creaminess.
- Seasonings: Garlic powder, onion powder, and black pepper.
- Heavy cream: Adds richness and helps keep the sauce silky.
- Parmesan: A small amount for extra savory depth.
- Shredded cheeses: Cheddar, gouda, and mozzarella (use one cup each in the sauce).
- Extra mozzarella: An additional cup for the topping to create a melty, golden crust.
- Fresh thyme: Optional, for garnish.
Best Cheese Combinations for Mac and Cheese
Choose cheeses that melt smoothly. Cheddar, gouda, gruyere, Colby, or Havarti are excellent choices. Parmesan adds a bright, savory note but use it sparingly since it doesn’t melt as smoothly as the others.
How to Make Baked Macaroni and Cheese
The process has three parts: cook the pasta, prepare a creamy cheese sauce, and bake until bubbly and golden.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just under al dente (about one minute less than package directions). Drain and toss with a tablespoon of butter; set aside.
- Make the roux: In a large skillet or saucepan, melt the remaining butter over medium heat. Whisk in the flour to form a paste and cook, stirring, until it turns pale golden, about 2–3 minutes.
- Turn the roux into sauce: Slowly whisk in the milk until smooth. Reduce heat to low and add salt, garlic powder, onion powder, black pepper, heavy cream, grated parmesan, and the shredded cheddar, gouda, and one cup of mozzarella. Stir until the sauce is smooth and cheeses are melted. Taste and adjust seasonings.
- Assemble: Remove the sauce from heat and stir in the cooked macaroni until evenly coated. Transfer to a baking dish and sprinkle the remaining mozzarella over the top.
- Bake: Bake at 400°F (200°C) for 20–25 minutes, until the top is golden and bubbly. Let rest a few minutes, garnish with fresh thyme if desired, and serve.
How to Keep Mac and Cheese Creamy
Heavy cream helps maintain a smooth, luxurious texture. Measure the roux ingredients carefully—too much flour can make the sauce thick and pasty. Adding cheese in batches also helps it melt evenly and prevents graininess.
Cook’s Notes
Helpful tips for best results:
- Al dente pasta: Slightly undercook the pasta since it will finish cooking in the oven.
- Add cheese gradually: Stir in shredded cheese in batches so it melts evenly and stays creamy.
- Extra flavor: A small amount (about 1/2 teaspoon) of mustard—yellow, spicy, or Dijon—adds pleasant depth.
Serving Suggestions
This casserole can be a satisfying vegetarian main or a rich side dish. Pair it with roasted or fried chicken, sliced ham, or roasted vegetables like Brussels sprouts for a balanced meal.
Storing and Reheating
- Refrigerate leftovers in an airtight container for 3–5 days.
- To reheat, warm gently on the stove or in the oven; stir occasionally to restore creaminess.
Freezing
- Yes—cool completely, then pack in freezer-safe containers or bags. Freeze up to 3 months.
- Thaw overnight in the refrigerator before reheating. Stir well when warming to redistribute sauce.
Baked Macaroni and Cheese
Ingredients
- 1 pound dry elbow pasta
- 1 teaspoon sea salt (for pasta water)
- ½ cup unsalted butter, divided
- ¼ cup all-purpose flour
- 3½ cups whole milk
- 1 teaspoon sea salt (for sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- 1 cup heavy cream
- ¼ cup grated parmesan cheese
- 2 cups shredded mozzarella, divided
- 1 cup shredded cheddar cheese
- 1 cup shredded gouda cheese
- Fresh thyme, for topping (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Fill a large pot with water, add 1 teaspoon salt, and cook the pasta until just under al dente (about 1 minute less than package instructions). Drain, stir in 1 tablespoon butter, and set aside.
- In a large skillet or pot, melt the remaining butter over medium heat. Whisk in the flour and cook, stirring, until the roux turns pale golden, 2–3 minutes.
- Gradually whisk in the milk until smooth. Reduce heat to low and add salt, garlic powder, onion powder, black pepper, heavy cream, parmesan, 1 cup mozzarella, cheddar, and gouda. Stir until the cheeses melt and the sauce is smooth.
- Remove from heat, stir in the cooked macaroni until evenly coated, and transfer to a baking dish. Sprinkle the remaining 1 cup mozzarella on top.
- Bake for 20–25 minutes, until the top is golden and bubbly. Let stand a few minutes before serving. Garnish with fresh thyme if desired.
Notes
- Cook pasta slightly under al dente so it doesn’t get mushy in the oven.
- Add shredded cheese in batches for a smoother sauce.
- Stir in about ½ teaspoon mustard (yellow or Dijon) for extra flavor, if desired.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and preparation.
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