Baked Macaroni and Cheese

When it comes to comfort food, few dishes can rival the cheesy goodness of baked macaroni and cheese. Whether you're preparing a cozy family dinner or hosting a potluck party, this classic dish is always a crowd-pleaser.

Is there anything more comforting than a piping hot dish of baked macaroni and cheese? This classic favorite combines tender pasta, a rich cheese sauce, and a golden, crispy topping to create a mouthwatering side dish delight!

While there are hundreds of delicious baked macaroni and cheese recipes, this is the way my family and I love it! Most of the time, I use sharp cheddar, American and Monterey Jack blend cheeses. However, sometimes I make it with a unique blend of cheese that simply need to be used up from the refrigerator cheese drawer. It comes out delicious every time!

Why You’ll like this Recipe

• Versatile and Customizable: It goes with so many meals and you can get creative with various kinds of cheeses.
• COZY deliciousness: It’s comfort food at it’s finest!
• Side Dish Hit: It’s always a crowd-pleasing side dish favorite!!
• Cheese Heaven: It’s creamy, dreamy irresistible cheesy goodness!

What You’ll Need

Scroll down for recipe amounts and instructions in the recipe card.

• Elbow Macaroni: Provides the main structure of the dish. It absorbs the cheese sauce and adds a chewy texture.
• Butter: Adds richness to the cheese sauce and contributes to the overall flavor profile. It also helps in creating a velvety texture.
• All-Purpose Flour: Makes the roux, which is a thickening agent. It helps in binding the cheese and milk together, creating a smooth and cohesive sauce.
• Half-and-Half and Milk: Adds creaminess to the cheese sauce. It also helps to bind the cheese and coat the pasta evenly, creating a smooth texture.
• Cheeses: American Cheese or Velveeta, Monterey Jack, Sharp Cheddar
• Salt and White Pepper: Adds savoriness and slight heat.
• Panko Bread Crumbs: Adds a crunchy texture to contrast the creamy interior.

Tools You’ll Need

• Medium Pot
• Large Skillet
• Cheese Grater
• Whisk (I used a Pampered Chef Mix ‘N Masher)
• 9”x9” Square Baking Dish (1.5 Quart)

How to Make this Recipe

1. Bring a pot of salted water to a boil. Cook elbow macaroni minutes less than package calls for al dente pasta. Drain. Melt butter in a large skillet on medium heat. Stir in flour, and cook 1 minute. 

2. Whisk in half-and-half and milk. Once bubbles appear at the edge of the pan and the mixture starts to simmer, set aside ½ cup of the cheddar cheese, and stir the remaining cheeses into the mixture. 

3. Once the cheese has melted and the mixture begins to thicken, season with salt and white pepper to taste. Fold in the drained pasta. 

4. Transfer the mixture to a greased 9”x9” pan. Sprinkle the remaining cheese and panko bread crumbs on top.

5. Bake 375℉ 25-30 minutes or until the mixture is bubbling at the edge and is golden brown on top.

Tips and Substitutions

• Use freshly grated cheeses! Pre-shredded cheeses don’t melt as effectively.
• Stir your milk mixture often. Allowing it to sit without stirring can cause it to scorch and/or curdle.
• Get creative with your blend of cheeses! Sharp or medium yellow or white cheddar, Monterey Jack, Pepper Jack, Gouda, Gruyere, Fontina, American, Velveeta, Swiss and/or Colby Jack all work great!
• Taste your sauce before blending with the drained elbow macaroni. Add additional seasonings or cheese if desired.
• Crushed butter crackers, bread crumbs or crushed croutons can be used in place of panko bread crumbs.

How to Avoid a Gritty Cheese Sauce

A gritty texture in cheese sauce can occur due to a few different reasons:

1. Overcooking: Cheese contains proteins that can become gritty if overheated. Overcooking the cheese sauce can cause these proteins to clump together, creating a gritty texture.
2. Low-Quality Cheese: Cheeses with a higher moisture content and fewer additives tend to melt more smoothly. Lower-quality cheese or cheese with added starches and fillers may not melt as well and can result in a gritty texture.
3. Incorrect Emulsification: Cheese sauces are essentially emulsions of fat (from cheese and butter) and liquid (usually milk). If the emulsification process is not done properly, the cheese can clump and create a gritty texture.
4. Acidic Ingredients: Adding acidic ingredients like lemon juice or certain types of wine can cause the proteins in cheese to tighten and become gritty.

To avoid a gritty cheese sauce, use high-quality cheese with fewer additives, and melt it over low heat. Gradually add the cheese to the sauce while constantly stirring. If your sauce still turns gritty, you can try blending it in a blender or with an immersion blender to smooth out the texture. Adding a small amount of cornstarch or sodium citrate can also help stabilize the sauce and prevent grittiness.

What to Serve with Homemade Baked Macaroni and Cheese

Macaroni and Cheese has a place in nearly any dinner menu. It’s the starch that can easily go with proteins like Savory Chicken Vegetable Skillet, Roasted Juicy Drumsticks, Pulled Pork, and Balsamic Flank Steak. Add a vegetable side dish like Crispy Green Beans, Green Bean Salad, Garlic Broccoli and Mushrooms or a Loaded Restaurant Salad and your meal is set up for success!

Storage and Freezing

• Store leftovers in an air-tight container in the refrigerator up to 4-5 days.
• While you can freeze, thaw and reheat baked macaroni and cheese, I don’t recommend it as it compromises the smooth, creamy texture of the recipe.

Frequently Asked Questions

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