Oh, mac and cheese. Is there anything more comforting? It’s like a warm hug in a bowl, right? For me, it always brings me back to those chilly fall evenings at home, the smell wafting from the oven, and that first glorious, cheesy bite. This easy baked mac and cheese is my go-to because it’s just so darn reliable. You get that super creamy, ridiculously cheesy goodness every single time, and best of all, it’s totally foolproof. Seriously, if you’re looking for that classic, crowd-pleasing casserole that tastes incredible and doesn’t require a culinary degree, you’ve found it! You can even see us sharing our kitchen adventures over on our Facebook page!
Why You’ll Love This Easy Baked Mac and Cheese
- It’s SO easy, seriously! You can whip this up from scratch quicker than the box kind, and it tastes a million times better.
- It’s incredibly creamy. No grainy texture here, just pure, smooth, cheesy bliss thanks to a secret trick I’ll share.
- The cheese pull is out of this world! We’re talking melty, gooey, stringy cheese that’ll make everyone happy.
- It’s the ultimate comfort food. Perfect for busy weeknights, cozy Sundays, or any time you need a little edible sunshine.
- It’s a guaranteed crowd-pleaser. Whether it’s for picky eaters, a potluck, or your next big family reunion, everyone raves about this recipe.
- It makes a fantastic holiday side dish. Honestly, it holds its own right next to the turkey or ham!
- The Best Cheese Blend for Easy Baked Mac and Cheese
- Ingredients for Easy Baked Mac and Cheese
- How to Make Easy Baked Mac and Cheese From Scratch
- Tips for Perfect Easy Baked Mac and Cheese
- Take the Stress Out of Dinner: Make-Ahead and Storage for Easy Baked Mac and Cheese
- Serving Suggestions and Variations
- Frequently Asked Questions about Easy Baked Mac and Cheese
- Estimated Nutritional Information
- Share Your Easy Baked Mac and Cheese Creations!
The Best Cheese Blend for Easy Baked Mac and Cheese
Okay, let’s talk cheese! This is seriously where the magic happens for mac and cheese. You know how sometimes mac and cheese can get a little… well, weird? Kind of grainy or just not melty enough? That usually comes down to the cheese. For this recipe, I’ve landed on my favorite combo: sharp cheddar and Gruyere. Trust me, this best cheese blend cheddar Gruyere is a game-changer.
Sharp cheddar gives you that classic, tangy flavor we all crave in mac and cheese. And Gruyere? Oh my goodness, it’s got this nutty, slightly sweet, and super creamy meltiness that just knocks it out of the park. Together, they create this incredibly rich, smooth sauce that coats every single noodle perfectly. My biggest tip? ALWAYS shred your own cheese! The pre-shredded stuff has anti-caking agents that can make your sauce a bit gritty. Take two minutes to shred it yourself – your taste buds will thank you!
Ingredients for Easy Baked Mac and Cheese
You know, picking up all the bits and bobs for this mac and cheese is pretty straightforward. No fancy stuff required, just good, honest ingredients that come together to make something truly wonderful. Here’s what you’ll need:
- 1 pound elbow macaroni – This classic shape is perfect for holding all that glorious sauce!
- 1/2 cup (1 stick) unsalted butter – Unsalted is best so you can control the saltiness yourself. Make sure it’s softened a bit for the sauce.
- 1/2 cup all-purpose flour – This is what we need to make our roux to thicken the sauce.
- 3 cups milk – Whole milk is ideal for the creamiest texture, but 2% works fine too.
- 1 cup heavy cream – This is our little secret weapon for extra richness and that super-smooth, luxurious sauce.
- 4 cups shredded sharp cheddar cheese – Yep, four cups! Go for sharp for maximum flavor. And remember, shred it fresh!
- 2 cups shredded Gruyere cheese – This adds that nutty, slightly sweet depth. Shred it yourself too!
- 1 teaspoon salt – Or to your taste.
- 1/2 teaspoon black pepper – Freshly ground is always best for a little zing.
- 1/4 teaspoon paprika – This gives a lovely subtle color and a touch of warmth.
- 1/2 cup breadcrumbs – Panko breadcrumbs are my favorite for that extra crispy topping, but regular works too.
- 2 tablespoons melted butter – To toss with the breadcrumbs for that golden crunch.
See? Nothing too crazy. Just good stuff ready to become mac and cheese magic!
How to Make Easy Baked Mac and Cheese From Scratch
Alright, let’s get this party started! Making your own easy baked mac and cheese from scratch is so much more rewarding than you might think. It’s really just a few simple steps, and before you know it, you’ve got a bubbly, cheesy masterpiece. Think of it as building a flavor fortress, one step at a time! If you want to see some other easy dishes that come together just as nicely, you should check out our easy weeknight meals category.
Preparing the Pasta
First things first, let’s get that pasta going. I like to use elbow macaroni, but feel free to use shells or rotini – whatever you have or love! Cook it according to the package directions, but here’s my little secret: cook it until it’s *al dente*. That means it’s still got a tiny bit of bite to it. If you cook it too soft now, it’ll turn mushy in the oven. Drain it well and set it aside. Easy peasy!
Creating the Creamy Cheese Sauce
Now for the heart of the operation – that luscious cheese sauce! In a big saucepan, melt your butter over medium heat. Once it’s all melty and happy, whisk in the flour. Let that cook for just a minute, stirring constantly. This little step cooks out the raw flour taste. Then, slowly, *slowly*, whisk in your milk and that glorious heavy cream. Keep whisking! You want it to be super smooth. Bring this mixture to a gentle simmer, and just let it thicken up for about 5-7 minutes. Don’t let it boil like a crazy volcano – we’re aiming for smooth and creamy, not separated and sad. Once it’s nice and thick, take it off the heat. Now, stir in all that lovely shredded cheddar and Gruyere cheese, along with the salt, pepper, and paprika. Stir, stir, stir until it’s all melted and smooth. If you used your own shredded cheese (you rockstar!), it’ll melt like a dream.
Combining and Baking
Okay, time to bring it all together! Pour your cooked pasta right into that dreamy cheese sauce. Give it a good stir to make sure every single noodle is coated in cheesy goodness. Pour this glorious mixture into your prepared baking dish. Now, for that irresistible golden crust: mix your breadcrumbs with the 2 tablespoons of melted butter in a little bowl, then sprinkle it evenly over the top. Pop it into your preheated oven at 375°F (190°C) for about 20-25 minutes. You’re looking for it to be bubbly around the edges and that breadcrumb topping to be perfectly golden brown. Once it’s out, let it rest for about 5 minutes. This lets everything set up just right, like letting a good story finish before you chime in!
Tips for Perfect Easy Baked Mac and Cheese
Making this mac and cheese is pretty foolproof, but sometimes little things can trip you up, right? I want you to have absolute perfection every time. So, let’s chat about how to avoid common hiccups, like that dreaded grainy sauce. Remember, the biggest thing that causes that is overheating the cheese or using pre-shredded cheese with those funny anti-caking agents. So, trust me on shredding your own cheese – it really makes a difference!
To keep that sauce super creamy and smooth, your milk and cream should be warm when you add them to the roux. Don’t boil the sauce after you add the cheese, just gentle heat until it’s melted. If your sauce seems a *little* too thick when you’re combining it with the pasta, just stir in an extra splash of milk – easy fix! And for that amazing topping, make sure your breadcrumbs are good and coated in butter so they get nice and crispy. If you’re looking for more main dish inspiration, you absolutely must check out our main dishes category!
Take the Stress Out of Dinner: Make-Ahead and Storage for Easy Baked Mac and Cheese
You know what I love most about this make ahead mac and cheese without drying? It’s a total lifesaver! If you’re planning a big meal or just want to have something ready for a busy weeknight, you can totally assemble this beauty ahead of time. Just follow all the steps right up until you add the breadcrumb topping. Cover it up good and tight with plastic wrap, then foil, and pop it in the fridge. It’ll keep perfectly for about a day.
When you’re ready to bake it, take it out of the fridge about 20-30 minutes beforehand to let it take the edge off the chill. Then, add that buttery breadcrumb topping and pop it into your 375°F (190°C) oven. It’ll need a little extra baking time, maybe around 30-40 minutes instead of 20-25, just until it’s all bubbly and heated through. Don’t worry if it doesn’t get quite as golden on top; you can always give it a quick broil for the last minute – just watch it like a hawk!
So, what if you have leftovers? It happens, but honestly, it’s rare in my house! To reheat it without it drying out, just scoop out a serving into an oven-safe dish. Add a little splash of milk or cream right over the top – maybe a tablespoon or two. This helps bring back all that creamy goodness. Tent it with foil and warm it up in a 350°F (175°C) oven until it’s heated through. You can also do this in the microwave, but definitely still add that splash of milk! For more ideas on amazing sides, check out our side dishes section!
Serving Suggestions and Variations
Honestly, this easy baked mac and cheese is the star of the show no matter where you put it! It’s just that good. Picture it on your table as the ultimate holiday side dish spread, nestled between the turkey and maybe some of my maple-glazed carrots. Or imagine it at a big ol’ family reunion casserole potluck – it’s always the first thing to disappear! Besides being perfect with pretty much everything, this recipe is also super versatile.
Feeling adventurous? Try swapping out some of that cheddar and Gruyere for Monterey Jack or even a little smoked Gouda for a different flavor profile. Want to sneak in some veggies? Stir in some steamed broccoli florets or some roasted butternut squash. For a real treat, top it with some extra crispy bacon bits or even some pulled pork before baking for a whole meal in one dish! Don’t forget to pair it with other favorites like our loaded potato salad for the perfect picnic spread!
Frequently Asked Questions about Easy Baked Mac and Cheese
Can I use different pasta shapes for this recipe?
Absolutely! While elbow macaroni is classic and holds sauce oh-so-well, feel free to get creative. Shells, cavatappi, penne, or rotini all work wonderfully. Just make sure they’re cooked al dente, since they’ll be baking a bit longer.
What’s the best way to get a super crispy topping?
For that ultimate crunch, I swear by Panko breadcrumbs! They’re lighter and crispier than regular breadcrumbs. Just make sure they’re well coated in that melted butter before you sprinkle them over the top. And don’t be afraid to let them get nice and golden brown in the oven!
How do I make this gluten-free?
It’s totally doable! You can easily swap out the regular elbow macaroni for your favorite gluten-free pasta. For the sauce thickener, just use a gluten-free all-purpose flour blend or even cornstarch (use about 3 tablespoons of cornstarch instead of the flour, whisking it into the warm milk and cream mixture until thickened). For the breadcrumbs, grab some gluten-free breadcrumbs or even crushed gluten-free crackers.
Can I freeze baked mac and cheese?
Yes, you sure can! Once it’s baked and cooled, you can wrap it tightly and freeze it for up to a month. When you’re ready to enjoy it, thaw it in the fridge overnight, then reheat gently in the oven as I mentioned in the make-ahead section. It’s the perfect way to have homemade comfort food whenever the craving strikes!
Estimated Nutritional Information
Now, I want to give you a little heads-up about the nutritional stuff. This baked mac and cheese calories count is just an estimate, you know? It really depends on the exact brands you use and how much of that glorious cheese you decide to pile on (and who could blame you?!). But generally, a serving comes in around 550 calories. It’s rich, it’s cheesy, and it’s definitely worth every bite!
Share Your Easy Baked Mac and Cheese Creations!
Okay, wow! I really hope you give this easy baked mac and cheese a try. It’s just one of those recipes that makes my kitchen feel so warm and happy, and I bet it’ll do the same for yours! If you make it, please, please, PLEASE tell me what you think! Drop a comment below, let me know how it turned out, or maybe share a picture over on Instagram and tag me! You can also find me to share your thoughts via my contact page. I absolutely love seeing your creations!
PrintEasy Baked Mac and Cheese
A creamy, cheesy baked mac and cheese recipe that is perfect for any occasion. This recipe is easy to make and always a crowd-pleaser.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Do not boil.
- Remove from heat. Stir in cheddar cheese, Gruyere cheese, salt, pepper, and paprika until cheese is melted and sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the macaroni and cheese into the prepared baking dish.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until bubbly and the topping is golden brown.
- Let stand for 5 minutes before serving.
Notes
- For an extra cheesy pull, use a blend of cheeses like cheddar, Gruyere, and Monterey Jack.
- To prevent a grainy texture, ensure your milk and cream are warm before adding them to the roux, and do not boil the cheese sauce.
- You can make this ahead by assembling it up to the baking step. Cover and refrigerate. Add an extra 10-15 minutes to the baking time if baking from cold.
- To reheat without drying out, add a splash of milk or cream to the mac and cheese before gently reheating in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg