If you have been searching for a creamy, cheesy comfort dish that brings everyone around the table, look no further than The Best Baked Mac and Cheese Recipe. This classic takes macaroni and cheese to a whole new level with a luscious cheese sauce made from sharp cheddar and nutty Gruyere, all baked to bubbly perfection with a golden crust. Whether it’s a family dinner or a potluck favorite, this recipe guarantees creamy texture, rich flavor, and a satisfyingly crispy top with every bite.

Ingredients You’ll Need
The magic behind The Best Baked Mac and Cheese Recipe lies in its simple yet carefully chosen ingredients. Each one plays a crucial role in building layers of flavor, creamy texture, or that invitingly crisp finish we all crave.
- 1 lb elbow macaroni noodles: Classic pasta shape holds the sauce beautifully without falling apart.
- 1 stick unsalted butter: Creates a rich buttery base for the roux, controlling salt levels perfectly.
- ½ cup flour: Essential for thickening the cheese sauce into a velvety consistency.
- 2 cups whole milk: Adds creaminess and smoothness to the sauce.
- 2 cups half and half: Boosts richness without making the sauce too heavy.
- 5 cups shredded sharp cheddar cheese (divided): Sharpness cuts through the cream for that bold mac and cheese flavor.
- 2 cups shredded Gruyere cheese (divided): Adds a slightly sweet, nutty taste and amazing melt.
- 1 teaspoon salt: Enhances all the flavors evenly.
- ¼ teaspoon black pepper: Adds a subtle heat that complements the cheese.
- ¼ teaspoon garlic powder: Brings a gentle depth without overpowering.
- ¼ teaspoon paprika: Lends a mild smoky touch and vibrant color.
- Optional: Fresh parsley for garnish: A fresh, bright finish that livens up the dish visually and flavor-wise.
How to Make The Best Baked Mac and Cheese Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 350 degrees F and greasing a 9×13 baking pan. Cook the elbow macaroni noodles according to the package instructions but reduce the time by two minutes so the pasta stays perfectly al dente after baking. Properly cooked noodles are the foundation of this recipe’s texture.
Step 2: Make the Roux
While the pasta is cooking, melt the butter in a saucepan over medium-low heat. Add the flour and whisk continuously, cooking for about two minutes. This step ensures the raw flour taste disappears, and the roux thickens into a smooth base for the cheese sauce.
Step 3: Create the Cheese Sauce
Slowly add the whole milk and half and half to the roux, whisking constantly to avoid lumps. The liquid should be added about ½ cup at a time, allowing the mixture to thicken before more is added. Once the sauce is thick and silky, stir in 1½ cups of Gruyere and 1½ cups of sharp cheddar until melted completely. Season with salt, black pepper, garlic powder, and paprika for that perfect balance of seasoning.
Step 4: Combine Pasta and Cheese Sauce
Drain the pasta and transfer it to a large mixing bowl. Pour the cheese sauce over the noodles and mix until every piece is coated in creamy, cheesy goodness. This thorough mixing ensures every bite is bursting with flavor, the hallmark of The Best Baked Mac and Cheese Recipe.
Step 5: Assemble and Bake
Pour the noodle and cheese mixture into your prepared baking dish. Spread evenly, then sprinkle the remaining shredded cheddar and Gruyere on top to create a gorgeously cheesy crust. Bake for 20 to 25 minutes, until the top is bubbly and golden brown. This final step seals in moisture and adds that irresistible crust that makes baked mac and cheese so special.
How to Serve The Best Baked Mac and Cheese Recipe
Garnishes
A simple sprinkle of freshly chopped parsley can add a pop of color and a fresh note that brightens the rich and creamy mac and cheese. It’s a lovely finishing touch that makes the dish look as good as it tastes.
Side Dishes
The Best Baked Mac and Cheese Recipe is a star on its own, but pairing it with crunchy green vegetables like roasted Brussels sprouts or a crisp side salad balances the richness perfectly. Some tangy coleslaw or spiced roasted chicken also complement the flavors wonderfully to round out a hearty meal.
Creative Ways to Present
For a fun twist, serve this mac and cheese in individual ramekins topped with breadcrumbs and extra cheese for personal crispy portions. You can also turn leftovers into mac and cheese muffins—great for lunchboxes or a handheld snack that still delivers the full cheesy experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover baked mac and cheese to an airtight container and store it in the refrigerator for up to 4 days. The flavors actually deepen as it rests, making leftovers a tasty second chance at The Best Baked Mac and Cheese Recipe.
Freezing
This recipe freezes beautifully if you want to save some for later. Freeze in a tightly sealed container for up to 3 months. Just be sure to defrost overnight in the fridge before reheating to preserve the creamy texture.
Reheating
To reheat leftovers, cover the dish with foil and warm in a 350-degree oven until heated through, about 15 to 20 minutes. You can add a splash of milk and stir halfway to keep it moist and creamy. Alternatively, microwave portions covered for 1-2 minutes on medium power, stirring occasionally.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! While elbow macaroni is traditional and holds sauce beautifully, other short pasta shapes like cavatappi or shells will work well too. Just make sure to adjust cooking times accordingly.
What can I substitute for Gruyere if I can’t find it?
If Gruyere is hard to find, Swiss cheese or mozzarella are good alternatives. They melt well and will still give a mild, creamy flavor, though not quite as nutty as Gruyere.
How spicy is this recipe?
This recipe has a mild flavor profile with just a hint of warmth from black pepper and paprika. It’s friendly for all palates, including kids, but you can always add a pinch of cayenne or chili flakes if you want to kick up the heat.
Can I make this recipe gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend for the roux, and using gluten-free pasta, you can enjoy The Best Baked Mac and Cheese Recipe without gluten. Just be sure all other ingredients are certified gluten-free.
Is it possible to make this vegan?
This recipe relies on dairy for its signature flavor and texture, but you can experiment with vegan butter, plant-based milk, and vegan cheese alternatives. The result will be different but still delicious as a cozy baked mac and cheese option.
Final Thoughts
Trust me, once you try The Best Baked Mac and Cheese Recipe, it will become your go-to comfort food for any occasion. It’s creamy, cheesy, and downright satisfying with every bite, bringing warmth and happiness to your table. So roll up your sleeves, gather the ingredients, and dive into this timeless classic—you won’t regret it!
Print
The Best Baked Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Best Baked Mac and Cheese recipe is a creamy, cheesy comfort food classic featuring a rich blend of sharp cheddar and Gruyere cheeses baked to bubbly perfection. With a creamy homemade cheese sauce, tender elbow macaroni, and a golden baked top, it’s a crowd-pleasing dish perfect for family dinners or special occasions.
Ingredients
Pasta
- 1 lb elbow macaroni noodles
Cheese Sauce
- 1 stick unsalted butter (1/2 cup)
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 5 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Gruyere cheese, divided
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Garnish (Optional)
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Pasta: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Cook the elbow macaroni noodles according to the package directions but reduce the cooking time by two minutes to keep them slightly firm. Drain and set aside.
- Make the Roux: In a saucepan over medium-low heat, melt the unsalted butter. Add the flour and whisk continuously, cooking for about two minutes to make a roux that eliminates the raw flour taste.
- Add Dairy and Thicken Sauce: Gradually pour in the whole milk and half and half in small increments (about ½ cup at a time), whisking constantly. Continue cooking until the sauce thickens and becomes smooth and creamy.
- Melt the Cheese: Remove the saucepan from heat and stir in 1½ cups Gruyere and 1½ cups sharp cheddar cheese until fully melted. Add salt, black pepper, garlic powder, and paprika. Stir well to combine the cheese sauce thoroughly.
- Combine Pasta and Cheese Sauce: In a large mixing bowl, combine the cooked macaroni noodles with the cheese sauce, stirring well to evenly coat the pasta.
- Assemble the Dish: Pour the mac and cheese mixture into the prepared greased baking pan, spreading it evenly.
- Add Cheese Topping: Sprinkle the remaining shredded cheddar and Gruyere cheese evenly over the top of the macaroni mixture for a cheesy crust.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Optionally garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
- Reducing the pasta cooking time ensures the noodles do not become mushy after baking.
- Whisk sauce constantly to prevent lumps and ensure a smooth cheese sauce.
- You can use a mix of other cheeses, but sharp cheddar and Gruyere provide a great balance of flavor and creaminess.
- Use whole milk and half and half for a richer sauce; substituting lower-fat dairy will change the texture and creaminess.
- Garnishing with fresh parsley adds a fresh herbal note and appealing presentation.

