The Best Baked Mac and Cheese | Easy and Creamy
Between the three cheeses and gorgeous golden crust on my Southern-style Oven Baked Mac and Cheese recipe is destined to become a family favorite. Whether I make it for summer BBQs, the holidays, or even as a cozy entrée, this year-round treasure has never failed to impress. You’ve been warned: this spectacular side dish may outshine the rest!
I originally published this recipe in 2018, and have since then added new photos, tips, tricks, variations, and even more success tips, so this truly is the best baked macaroni and cheese around.
While weeknights call for my simple one-pot, 3-ingredient mac and cheese, this still-pretty-easy baked macaroni and cheese recipe is what your special occasions deserve. What sets it apart, you ask? A triple-threat of sharp cheddar, nutty gruyere, and stretchy mozzarella! Oh, and that delectable crispy top doesn’t hurt, either.
Why You’ll Love Southern Baked Mac and Cheese
- Originally published in 2018, this recipe has since amassed over 13 million views and nearly 150,000 likes on YouTube, eclipsing even my wildly popular stovetop recipe. If that doesn’t say “crowd-pleasing,” I don’t know what does!
- Despite including a whopping three cheeses, this easy baked mac and cheese recipe calls for just a few simple ingredients. And the prep takes just 15 minutes! So, even though it’s a little more involved than making a blue box, this Southern baked mac and cheese recipe is well worth the effort.
- While it shines on any buffet table, this cheesy wonder is also delightful as a stand-alone meal. Per usual, I offer several easy customizations to make this the best baked mac and cheese you’ve ever tried!
Ingredients & Substitutions
- Elbow Macaroni – While you can’t technically have mac and cheese without macaroni, any short noodle shape works!
- Cheddar, Gruyère & Mozzarella Cheese – Make sure they’re freshly grated for the best results. Pre-shredded cheese can get kinda gritty! Also, use block-style low-moisture mozzarella, not the fresh kind packed in water.
- All-Purpose Flour, Butter & Whole Milk – Classic mac and cheese starts with bechamel sauce (a.k.a. white gravy), which is traditionally made with these three ingredients. Fun fact: once you add cheese to a bechamel, it becomes a mornay!
- Salt, Black Pepper & Ground Nutmeg – Basic seasonings, plus a hint of sweet warmth. Feel free to skip the nutmeg if you like, but I think it adds a certain coziness.
- Paprika & Garlic Powder – Add gentle warmth and extra depth of flavor. These spices make the cheese sauce even more delicious and well-rounded.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
The Best Cheeses for Mac and Cheese
When it comes to baked mac and cheese, the cheese you choose makes all the difference. The key is combining cheeses that balance flavor with meltability, sharp ones for taste, creamy ones for texture, and a little stretchy cheese for fun. Using a blend of cheeses is the secret to getting that balance just right. Here’s my personal dream team:
- Cheddar – The classic choice for mac and cheese, cheddar brings sharpness, tang, and rich flavor. It also melts beautifully, creating a yummy, gooey base.
- Gruyère – This Swiss cheese adds a nutty, slightly sweet flavor. It melts smoothly and pairs perfectly with cheddar and nutmeg for added depth and complexity.
- Mozzarella – Known for its stretch and creaminess, mozzarella gives our baked mac and cheese an Instagram-worthy cheese pull. It’s also mild in flavor, which makes great for balancing out the stronger cheeses.
Other great options include Parmesan (for salty, umami-rich sharpness), Fontina or Havarti (for buttery smoothness), Gouda (for nuttiness) and Monterey Jack (for extra creaminess). For adventurous cooks, a little creamy blue cheese can add bold character, though it’s best used in moderation. If you go this route, make sure you choose a variety that melts well (e.g. gorgonzola dolce or cambezola) rather than a crumbly one.
How to Make Baked Mac and Cheese
Watch the full video recipe to learn how to make the BEST Baked Mac and Cheese recipe.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Optional Variations & Dietary Adaptations
- Gluten-Free – Use gluten-free pasta and swap the all-purpose flour for a gluten-free flour of your choice to thicken the sauce. I’ve heard sweet rice flour yields the least-gritty results. High-quality all-purpose blends work, too!
- Vegan – Replace butter with vegan butter, use a full-fat plant-based milk (like oat or soy), and stir in vegan cheese shreds or a cashew-based cheese sauce. Nutritional yeast is also great for adding that classic “cheesy” flavor without using processed cheese.
- Flavor Variations – Add extra layers of flavor with mix-ins like crispy cooked bacon, sautéed garlic mushrooms, caramelized onions, steamed broccoli or fresh herbs such as thyme or parsley. For a subtle kick, stir in a pinch of cayenne pepper or mustard powder.
- Topping Upgrade – For a golden, crunchy finish, mix ½ cup (60 g) breadcrumbs with 1 tablespoon melted butter and sprinkle over the cheese layer before baking. Crushed crackers also work well!
Expert Tips & Tricks
- Grate your own cheese. Skip the bagged shreds, which contain anti-caking agents that can make your sauce grainy.
- Go low and slow for the sauce. When making the béchamel, keep the heat at medium and whisk constantly. This prevents lumps and keeps the milk from scorching.
- Milk ratio. The sauce may seem thin at first, but trust the process—it thickens as it cooks and will continue to set in the oven as the pasta absorbs the liquid.
- Add cheese off the heat. Once the béchamel is ready, remove it from the heat before stirring in the cheese. This keeps the sauce from getting greasy or clumpy.
- Season in layers. Building balanced flavor throughout is a signature move for pro chefs. Lightly salt the pasta water, season the sauce with salt, pepper, and nutmeg, then taste again before baking.
- Don’t overcook the pasta. Boil the macaroni just shy of al dente since it will continue cooking in the oven. Nobody likes mushy noodles!
- Rest before serving. Let the baked macaroni and cheese sit for about 5-10 minutes before digging in. This gives the sauce time to thicken and makes serving easier.
- Presentation matters. For an impressive look (and built-in portion control), bake the mac and cheese in individual ramekins or mini cast iron skillets.
Mac & Cheese Troubleshooting: Fixing Common Mistakes
Even though mac and cheese is a simple comfort-food classic, a few small mistakes can affect the texture and flavor. Here are the most common issues readers experience, and the easy, reliable fixes
Why is my mac and cheese watery?
Most often, the sauce didn’t have enough time to thicken before adding the cheese. A proper roux (equal parts butter and flour) must cook for about 2 minutes, then the milk must be added slowly while whisking. This prevents lumps and ensures the sauce thickens into a smooth béchamel.
Fix: Return the sauce to low heat and simmer a few more minutes, whisking constantly, until it tightens.
Isn’t 4 cups of milk too much?
Many readers think this amount will make the dish soupy, but it won’t if the roux is cooked correctly. The milk reduces slightly while simmering, the cheese thickens the sauce further, and the pasta absorbs some of the liquid as it bakes.
Fix: If your sauce still feels thin, keep cooking it for 1–2 more minutes before adding the cheese.
Why isn’t my mac and cheese creamy?
Two common reasons:
- The roux was browned (which reduces thickening power).
- Pre-shredded cheese was used (coating agents prevent smooth melting).
Fix: Keep the roux pale and always grate your cheese fresh.
How to Serve Mac and Cheese
Baked mac and cheese is a true year-round favorite that fits just about any occasion. In the summer, it makes a perfect pair for grilled meats and summery sides like pasta salad and classic coleslaw. During holidays like Thanksgiving, Christmas, or Easter, it’s a comforting kid-friendly addition to the table, holding its own alongside turkey, ham, or roast beef.
For weeknight dinners, serve it as a main course with a simple green salad or roasted vegetables to round out the meal. It’s also great for potlucks, family dinners, or game day gatherings since it can be made ahead and baked just before serving!
Storage & Reheating
- Storage. Keep leftovers covered in the refrigerator for up to 3 days. When ready to enjoy again, reheat in the oven at 350°F (175°C), stirring in or drizzling a splash of milk to bring back the creaminess. Freezing is not recommended.
- Reheating single servings. For quick meals, warm portions in the microwave in short bursts, stirring between intervals. Add a spoonful of milk or cream to keep the pasta from drying out.
- Make-ahead. Assemble the mac and cheese completely, cover tightly, and refrigerate for up to 24 hours before baking. When ready, bake straight from the fridge, adding about 5-10 minutes to the cooking time.
More Cheesy Comforting Recipes
The Best Baked Mac and Cheese | Easy and Creamy
Ingredients
- 14 oz (400 g) Elbow macaroni
- 1 cup (115 g) Cheddar cheese grated
- 1 cup (100 g) Gruyère cheese grated
- 1 cup (115 g) Mozzarella cheese grated
- 5 tablespoons (45 g) All-purpose flour
- 5 tablespoons (75 g) Butter unsalted
- 4 cups (960 ml) Whole milk see notes
- 1 teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- ¼ teaspoon Ground nutmeg optional
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook macaroni until just al dente, about 1–2 minutes less than package instructions. Drain and set aside.
- Prepare the cheese: In a bowl, mix cheddar, Gruyère, and mozzarella. Set aside.
- Make the sauce: In a large saucepan, melt butter over medium-low heat. Add flour and whisk for 2 minutes to form a roux. Gradually (DON'T pour all at once) whisk in the milk until smooth. Simmer 5–6 minutes, whisking often, until slightly thickened.
- Add cheese: Stir in ¾ of the cheese mixture, adding a handful at a time, whisking until melted. Season with salt, pepper, and nutmeg.
- Combine: Add drained pasta to the sauce and stir until well coated.
- Bake: Transfer to a greased 12-inch (30 cm) round baking dish or a standard 9×13-inch (23×33 cm) rectangular baking dish. Sprinkle the remaining cheese over the top. Bake at 350°F (180°C) for 20–25 minutes, until golden and bubbling.
Video
Notes
- Milk ratio: The sauce may look very liquid at first, trust the process. It thickens as it cooks and continues to set in the oven as the pasta absorbs moisture.
- Add the milk slowly: Pour the milk in gradually while whisking constantly. Adding it too quickly can create lumps and prevent the sauce from thickening properly.
- Don’t brown the roux: When cooking the butter and flour, keep the heat medium-low and whisk continuously. If the roux browns, it develops a nutty flavor and loses some of its thickening power. For mac and cheese, you want a pale roux so the sauce stays smooth, creamy, and mild.
- Cheese options: Sharp cheddar is classic, Gruyère adds nutty flavor, and mozzarella gives extra melt. You can also use fontina, Monterey Jack, or even a little Parmesan (more options in the cheese section).
- Flavor variations: Add cooked bacon, sautéed mushrooms, caramelized onions, or fresh herbs (thyme, parsley) to the sauce before baking. A pinch of cayenne or mustard powder enhances flavor.
- Topping: For a crunchy top, mix ½ cup (60 g) breadcrumbs with 1 tbsp melted butter and sprinkle over the cheese layer before baking.
- Storage: Store leftovers covered in the fridge for up to 3 days. Reheat in the oven with a splash of milk to restore creaminess.
- For extra gold on top: Broil for 1–2 minutes at the end, but watch closely!
- Make-ahead: Assemble fully, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time.
- Substitutions: Use gluten-free pasta and flour for a gluten-free version. Whole wheat pasta also works well.
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
Nutrition
FAQs
Any casserole-style dish (e.g. a 9×13 or a Pyrex) will work, but cast-iron cookware will get you crunchier edges.
It depends on the recipe! For my one-pot stovetop mac, you just need cheddar cheese, noodles, and milk. For this classic Southern macaroni and cheese, we use 3 types of cheese instead of just one, plus make a traditional mornay sauce with flour, butter, milk, and nutmeg. Some recipes also call for extras like garlicky breadcrumbs or crushed crackers for topping.
The secret to good mac and cheese is balance and technique. Use a mix of flavorful, melty cheeses, cook the pasta just shy of al dente, and make a smooth sauce by whisking steadily and adding the cheese off the heat.
A watery sauce usually means the roux didn’t cook long enough or the milk was added too quickly. The flour needs 1–2 minutes of cooking to activate its thickening power, and the milk must be added slowly (not all at once) while whisking constantly. Keep simmering the sauce until it visibly thickens before adding cheese.
My family recipe is kind of similar except here we use long macaroni and always add a pinch of Cayenne pepper. We actually copied it from Murray’s restaurants here in Montreal.
Best mac and cheese recipe, coming back to this recipe every year.
Can this be made the day before?
I’ve found it’s best served the day it was made, but for sure it’s still great the next day.
The recipe says to use 4 tbsp of butter. Is that salted or non-salted butter?
I would say non salted, then salt the mixture as you go, but it may be a trial and error, depending on how salty the cheese you use is.
My followed the recipe perfectly however the sauce was still too runny. next time ill use less milk.
it probably wasn’t thick enough but was it good.
Thank you! its time to ditch the kraft and make home made
This is great!!!!