This baked macaroni and cheese is my go-to comfort food that never disappoints. It’s creamy, ultra cheesy, and topped with a golden, bubbly layer that’s downright irresistible. I love how easy it is to whip up with simple pantry staples, and it pairs beautifully with almost any main dish.

Why You’ll Love This Recipe

I like that this recipe feels both indulgent and simple. The creamy cheese sauce coats every piece of pasta perfectly, and baking it gives that crave-worthy texture on top. I’ve served it alongside steak, pork, chicken, and even turned it into a one-pan meal by mixing in ham or chicken. I also enjoy switching up the cheeses to experiment with new flavors—sharp cheddar, smoky gouda, or creamy mozzarella all work wonderfully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups uncooked pasta

• 8 tablespoons butter

• 6 tablespoons flour

• 1 1/2 cups whole milk

• 1/2 cup heavy whipping cream

• 4 cups shredded cheese (I used a blend of two cheeses)

• 2 teaspoons salt

• 2 teaspoons white pepper

• 1 teaspoon paprika

• 1/2 teaspoon cayenne

Directions

1. Preheat the oven to 325°F.

2. Grease a 9” x 13” casserole dish and set aside.

3. In a large stockpot, melt the butter over medium heat.

4. Meanwhile, cook the macaroni according to the package directions in a separate pot.

5. Once the butter is melted, whisk in the flour to create a roux. Add seasonings to taste.

6. Gradually whisk in the milk and cream, increasing heat to medium-high.

7. Stir in 3 cups of cheese, whisking until fully melted and sauce thickens.

8. Drain the pasta (do not rinse) and combine it with the cheese sauce.

9. Pour into the prepared casserole dish and sprinkle the remaining 1 cup of cheese on top.

10. Bake for 25 minutes, or until the top is golden and bubbly.

Servings And Timing

This recipe makes about 8 servings. From start to finish, I usually have it ready in around 45 minutes—20 minutes for prep and stovetop cooking, plus 25 minutes in the oven.

Variations

I like adding diced ham, cooked chicken, or crispy bacon for a heartier version. Sometimes I mix different cheeses—sharp cheddar with Monterey Jack, or gouda with mozzarella—for unique flavor combinations. A crunchy breadcrumb topping tossed with melted butter and herbs can also take the texture to the next level.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I prefer the oven at 350°F until warmed through, but the microwave works for quicker portions. If it seems a little dry, I stir in a splash of milk before heating.

FAQs

1. Can I Make This Ahead Of Time?

Yes, I often prepare it up to the baking step, cover, and refrigerate. Then I bake it just before serving, adding a few extra minutes to the oven time.

2. What Pasta Shape Works Best?

I usually go with elbow macaroni, but shells, cavatappi, or penne work just as well—they hold the sauce nicely.

3. Can I Freeze Baked Macaroni And Cheese?

Yes, I let it cool completely, wrap it well, and freeze for up to 2 months. I thaw in the fridge overnight before reheating in the oven.

4. How Can I Make It Spicier?

I sometimes add extra cayenne, a dash of hot sauce, or even chopped jalapeños to the cheese sauce for a bolder kick.

5. Can I Make This Gluten-Free?

Absolutely. I swap the regular pasta for gluten-free pasta and use a gluten-free flour blend for the roux.

Conclusion

This baked macaroni and cheese is the kind of recipe I keep coming back to—simple ingredients, rich flavor, and endless possibilities for customization. Whether I’m making it as a side dish or turning it into the main event, it always delivers that perfect blend of creamy and comforting.

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