The Best Baked Mac and Cheese | Easy and Creamy
Make the best creamy baked mac and cheese with 3 cheeses and a smooth sauce. An easy, comforting macaroni and cheese perfect for any day
Servings: 6
Calories: 593kcal
Ingredients
- 14 oz Elbow macaroni
- 1 cup Cheddar cheese grated
- 1 cup Gruyère cheese grated
- 1 cup Mozzarella cheese grated
- 5 tablespoons All-purpose flour
- 5 tablespoons Butter unsalted
- 4 cups 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
Calories: 593kcal | Carbohydrates: 64g | Protein: 30g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 963mg | Potassium: 466mg | Fiber: 2g | Sugar: 10g | Vitamin A: 939IU | Vitamin C: 0.01mg | Calcium: 702mg | Iron: 1mg