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    Home » Baked Mac and Cheese

    Baked Mac and Cheese

    Published: Aug 20, 2021 · Modified: Nov 15, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This is the best baked mac and cheese recipe ever! It’s ultra-creamy, irresistibly cheesy and a perfect side dish for any holiday or a great main dish for a weeknight meal.

    front view of a wooden spoon taking a scoop of Baked Mac and Cheese out of a white baking dish

    With 6 kids, you can imagine we eat a lot of mac and cheese around here (a lot of mac & cheese).

    We have our favorite recipe for 15-minute homemade mac and cheese that we make all the time to replace boxed varieties, but I also love this baked mac and cheese recipe.

    It's ultra creamy, irresistibly cheesy and makes a great main dish or side! The crunchy breadcrumb topping and the combination of ingredients (and their ratios) make this baked mac and cheese recipe extra special and delicious. Also, try these single-serving mac and cheese cups!

    overhead photo of a white baking pan filled with baked macaroni and cheese, part of it scooped out onto a plate in the upper right hand corner.

    Baked mac and cheese: ingredients & substitutions

    This recipe is made with simple ingredients, and we'll discuss them in more detail as well as possible substitutions.

    overhead view of the ingredients in this Baked Mac and Cheese recipe
    • Elbow macaroni. I have many different noodle varieties to make this recipe and it always turns out delicious. I do recommend a shape (bowties, shells rotini, etc.) instead of spaghetti noodles, but they do work if it's all you have! You can also use gluten-free pasta, whole wheat pasta, chickpea pasta (my personal favorite), etc. 
    • Salted butter. Unsalted butter can also be used.
    • All-purpose flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
    • Whole milk/half and half. this baked macaroni and cheese recipe calls for 3 cups of liquid dairy. I prefer full-fat dairy products because it makes this dish incredibly creamy. You can change the ratios and use more half and half than whole milk, or even use heavy cream if you want. The lowest fat percentage I suggest is 2% milk for part of the liquid dairy.
    • Sour cream. Again, I recommend full-fat sour cream. Full-fat Greek yogurt is a great substitute.
    • Cheddar cheese. The quality of the cheese that you use in this recipe really matters. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. I often use half sharp cheddar, half shredded gouda and it's so, so good.
    • Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. I explain how to make your own in the recipe card.
    Baked Mac and Cheese in a blue bowl with a spoon

    How to make Baked Mac & Cheese

    Follow these step-by-step instructions to learn how to make baked mac and cheese, and don't forget to watch the video!

    Cook the macaroni

    Begin this recipe by cooking the macaroni according to the package instructions (or whichever shape noodle you choose). Be sure to add salt to the water used to boil the noodles. Drain, and set aside. When it's done drain the pasta, but do not rinse.

    overhead photo showing the elbow macaroni cooking in a pot with water

    Make the topping

    While the macaroni is cooking, make the topping by mixing the ingredients together in a medium-sized bowl.

    overhead photo showing how to make the topping for this baked macaroni and cheese recipe

    Make the cheese sauce

    Then, (also while the noodles are cooking) make the cheese sauce. This sauce is thickened by first making a roux. To do this, melt the butter in a large saucepan over medium heat.

    Then, add the flour and sea salt and whisk to combine.  Cook the roux for 1 minute until mixture is slightly brown.

    two overhead photos showing How to Make Baked Mac and Cheese - making the roux for the cheese sauce

    Next, add the milk and half and half to the roux and whisk until the mixture is smooth. Then add the sour cream (or Greek yogurt) and whisk until smooth.

    Cook the mixture on medium-high heat until it is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.

    two overhead photos showing How to Make Baked Mac and Cheese - making the cheese sauce

    Once the mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Then whisk until the cheese is melted and mixture is smooth.

    two overhead photos showing How to Make Baked Mac and Cheese - finishing the cheese sauce

    Assemble the Baked Macaroni & Cheese

    Now it's time to assemble. Add the cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.

    two overhead photos showing How to Make Baked Mac and Cheese - adding the cooked macaroni to the cheese sauce

    Then, transfer the mac and cheese to a prepared baking dish and spread in an even layer. Sprinkle topping over the mixture.

    two overhead photos showing How to Make Baked Mac and Cheese - in the baking dish before and after baking

    Bake

    Bake for 10-15 minutes or until cheese is melted. If you like a crispy top, bake until the top is lightly browned.

    overhead view of Baked Macaroni and Cheese in a white baking dish after baking

    Serve

    Remove from oven and let cool for 5 minutes and serve warm. We like to serve this baked macaroni and cheese with roasted broccoli or a kale salad for a balanced meal. Or enjoy it with these homemade chicken nuggets. It's also a great Thanksgiving side dish - check out my list of our favorite Thanksgiving Recipes.

    Store

    Store in an airtight container in the refrigerator for 5-7 days.

    How to Freeze Baked Mac and Cheese

    There are a few ways you can freeze this recipe:

    1. Assemble & freeze unbaked: You can assemble the dish, wrap it with plastic wrap, cover it with foil and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and then bake according to the recipe instructions.
    2. Freeze baked mac (full). Bake the recipe, loosely cover it with foil and let it cool completely. Then wrap it tightly so no air gets to it and freeze. Thaw in the refrigerator and warm in the oven set until heated through before serving.
    3. Freeze individual portions. Portion out leftovers and freeze in an airtight container for up to two months. Warm in the microwave. I suggest using these silicone cubes to store individual portions.
    up close view of a wooden spoon scooping Baked Macaroni and Cheese out of a white baking dish

    FAQs about Baked Macaroni & Cheese

    Should you cover your mac and cheese when baking?

    No, you want to bake this recipe uncovered so the top gets nice and crispy.

    How do you keep mac and cheese from drying out in the oven?

    Making sure you don't over bake it is the most important thing you can do to prevent dry mac and cheese.

    How do you tell if baked mac and cheese is done?

    The top will be lightly browned and the filling with be bubbling ever so slightly.

    How do you keep mac and cheese creamy?

    Don't over bake it, and store it in an airtight container in the refrigerator. Once it's pulled from the oven, you can loosely cover it with foil (tent it) so that it doesn't dry out as it cools.

    What is the best milk to use in mac and cheese?

    I suggest using full-fat dairy: whole milk, half and half or heavy cream.

    Do you rinse macaroni for mac and cheese?

    No. Do not rinse the macaroni after it has been cooked.

    overhead photo of a white baking pan filled with baked macaroni and cheese, part of it scooped out onto a plate in the upper right hand corner.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Baked Mac and Cheese

    Baked Mac and Cheese Recipe

    Laura
    This is the best baked mac and cheese recipe ever! It’s ultra-creamy, irresistibly cheesy and a perfect side dish for any holiday or a great main dish for a weeknight meal.
    5 from 5 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 16 Servings
    Calories 368 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • whisk
    • 5 Quart Sauce Pan
    • 9x13" baking dish

    Ingredients
     
     

    • 16 oz elbow macaroni uncooked

    Cheese Sauce:

    • ¼ cup butter
    • ¼ cup all-purpose flour
    • 1 tsp sea salt
    • 2 cups whole milk
    • 1 cup half and half
    • ½ cup sour cream or Greek yogurt
    • 16 oz shredded cheddar cheese replace up to 8 oz (2 cups) with gouda, gyre, etc.

    Topping:

    • 8 oz shredded cheddar cheese
    • ½ cup panko breadcrumbs
    • ¼ tsp sea salt
    Prevent your screen from going dark

    Instructions
     

    • Cook elbow macaroni according to package instructions. Be sure to add salt to the water used to boil the noodles. Drain, and set aside.
    • Preheat oven to 350 degrees F. Lightly grease a 9x13” pan.

    Make the Topping:

    • Combine breadcrumbs, sea salt and cheese, set aside.

    Make the cheese sauce:

    • In a large saucepan over medium heat, melt the butter.
    • Add flour and sea salt and whisk to combine.
    • Cook for 1 minute until mixture is slightly brown.
    • Add milk and half and half and whisk until the mixture is smooth.
    • Add sour cream (or Greek yogurt) and whisk until smooth.
    • Cook on medium-high heat until the mixture is thickened (about 3-5 minutes), whisking constantly. Do not let it boil.
    • Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth.

    Putting it together:

    • Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
    • Transfer mac and cheese to the baking dish and spread in an even layer.
    • Sprinkle topping over the mixture.
    • Bake for 10-15 minutes or until cheese is melted. If you like a crispy top, bake until the top is lightly browned.
    • Remove from oven and let cool for 5 minutes, serve warm.

    Video

    Notes

    How to make your own bread crumbs:

    Tear apart 4 slices of bread. Place them on a baking sheet in the preheated oven for 3-5 minutes until toasted. Place in a blender or food processor and pulse until fine crumbs form. Use in recipe.

    Ingredient substitutions

    • Elbow macaroni. I have many different noodle varieties to make this recipe and it always turns out delicious! I do recommend a shape (bowties, shells rotini, etc.) instead of spaghetti noodles, but they do work if it's all you have! You can also use gluten-free pasta, whole wheat pasta, chickpea pasta (my personal favorite), etc. 
    • Salted butter. Unsalted butter can also be used.
    • All-purpose flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.
    • Whole milk/half and half. this recipe calls for 3 cups of liquid dairy. I prefer full-fat dairy products because it makes this dish incredibly creamy. You can change the ratios and use more half and half than whole milk, or even use heavy cream if you want. The lowest fat percentage I suggest is 2% milk for part of the liquid dairy.
    • Sour cream. I recommend full-fat sour cream. Full-fat Greek yogurt is a great substitute.
    • Cheddar cheese. The quality of the cheese that you use in this recipe really matters. I recommend a high-quality medium to sharp cheddar cheese for the best flavor. I often use half sharp cheddar, half shredded gouda and it's so, so good.
    • Panko breadcrumbs. Any breadcrumbs work in this recipe, I like the crunchy texture of panko. Or make your own (as directed above).

    Store

    Store in an airtight container in the refrigerator for 5-7 days.

    How to Freeze Baked Mac and Cheese

    There are a few ways you can freeze this recipe:
    1. Assemble & freeze unbaked: You can assemble the dish, wrap it with plastic wrap, cover it with foil and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight and then bake according to the recipe instructions.
    2. Freeze baked mac (full). Bake the recipe, loosely cover it with foil and let it cool completely. Then wrap it tightly so no air gets to it and freeze. Thaw in the refrigerator and warm in the oven set until heated through before serving.
    3. Freeze individual portions. Portion out leftovers and freeze in an airtight container for up to two months. Warm in the microwave. I suggest using these silicone cubes to store individual portions.

    Nutrition

    Serving: 0.5cupCalories: 368kcalCarbohydrates: 27gProtein: 16gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 511mgPotassium: 181mgFiber: 1gSugar: 3gVitamin A: 661IUVitamin C: 1mgCalcium: 374mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Photos in this post taken by Jamie from Dishing Out Health.

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Baked Chicken Breasts
    Homemade Chicken Nuggets »

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    Reader Interactions

    Comments

    1. Mitzi

      March 10, 2023 at 7:06 am

      5 stars
      Love this recipe! The creamiest Mac and Cheese I've ever made. Thank you.

      Reply
      • Laura

        March 10, 2023 at 7:23 am

        Thank you, Mitzi!

        Reply
    2. Sarah

      November 25, 2022 at 9:19 am

      5 stars
      This has become my kids’ favorite Mac and cheese recipe. It is easy to assemble and so good, and re-heats wonderfully. Perfect for school lunch in a thermos also! I made the mistake once of halving the recipe and I won’t do that again 🙂

      Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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