This creamy baked mac and cheese is the kind that disappears first at every holiday table. A rich cheddar and gruyere sauce, tender pasta, and a golden bubbly top make it comfort food the whole family fights for the last bite over!
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This Oven Baked Mac and Cheese is Pure Comfort Food
The secret to this creamy baked mac and cheese is a proper roux and the right cheese blend. Whole milk whisked into butter and flour makes a velvety sauce, and a mix of sharp cheddar and gruyere melts smooth without going greasy or grainy.
It’s then topped with extra cheese before baking for golden, bubbly edges and a soft, creamy middle.
It’s the kind of side dish that works for a weeknight alongside meatloaf or as a holiday spread next to a roasted turkey. My kids always happily dig in and the adults go back for seconds.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Elbow noodles: The noodles get cooked twice, so only boil to al dente the first time.
- Salted butter: This is the fat needed for the roux, and I like to use salted to elevate the flavors. If you use unsalted butter, add additional salt.
- All-purpose flour: Toasted with the butter, flour will make a roux. which is a thickening agent that makes the sauce creamy.
- Whole milk: Don’t swap out for a lesser-fat milk as the sauce won’t be as rich.
- Mustard: Yellow or Dijon mustard gives the mac and cheese a little tang.
- Cheese: I like to use a mixture of cheddar cheese and apple smoked gruyere that is freshly grated from the block, as it melts easier than the pre-shredded.
- Seasoned salt: This salt adds that little bit of extra flavor to bring everything together.
How to Make Baked Macaroni and Cheese
Add the elbow noodles to a pot of salted boiling water and cook to al dente. Melt butter in a large pot, then whisk in the flour. Cook over medium-low heat for 2 to 3 minutes. Make sure to stir constantly so that the mixture doesn’t burn.
Pour in the milk and mustard and continue whisking. Let the mixture come to a simmer, then remove the pot from the burner.
Add in both of the shredded cheeses and stir until smooth and melted. Then mix in the cooked noodles until coated completely with the sauce.
Pour the mixture into a greased 9×9″ baking dish and sprinkle another layer of shredded cheese on top. Bake for about 15 to 20 minutes, or until the top layer of cheese is golden and bubbly.
Tips for the Best Baked Mac and Cheese
- Cook the noodles al dente. They cook twice (stovetop, then oven), and overcooked pasta turns mushy by the time it comes out. Pull them a minute shy of the package time.
- Shred your cheese from the block. Pre-shredded cheese is coated in anti-caking starch that keeps it from melting smoothly. Fresh-grated melts cleaner and tastes better.
- Bake uncovered. No foil is needed; leaving it open lets the top cheese get golden and bubbly instead of steaming into a soft layer.
- Broil for the last minute or two if you want a deeper golden top. Watch it closely so it doesn’t burn.
Variations
- Add a crunchy topping. Sprinkle 1/2 cup breadcrumbs, panko, or crushed Ritz crackers on top before baking.
- Add bacon. Stir in chopped cooked bacon for a smoky, salty kick.
- Spice it up. A dash of hot sauce in the cheese sauce adds gentle heat without overwhelming the dish.
- Try sharp white cheddar for a tangier, more grown-up flavor, similar to our Panera mac and cheese.
- Prefer stovetop? Skip the oven and try our homemade mac and cheese, same creamy sauce, no baking required.
More comforting side dishes include cheesy mashed potatoes, cheesy hashbrown casserole and easy macaroni salad recipe.
More Mac and Cheese Recipes
Creamy Baked Mac and Cheese
Ingredients
- 2 cups elbow noodles (use 2 1/2 cups if using large elbow noodles)
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1/2-1 teaspoon dijon mustard , or yellow
- 2-3 cups medium or sharp cheddar cheese (shred from block)
- 1 cup gruyere, jack or gouda cheese (shred from block)
- ½ teaspoon seasoned salt
- Ground black pepper , to taste
Optional: 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 350°F. Butter a 9×9-inch baking dish. Cook your noodles in a large pot of salted water (I like to add 1 Tablespoon salt) according to package. Drain once cooked.
- In a large pot, melt butter over medium-low heat and whisk in flour. Cook 2 to 3 minutes, whisking consistently.
- Whisk in milk and mustard. Bring to a simmer and then remove from heat.
- Whisk in 2 cups cheddar cheese and 1 cup gruyere and stir until smooth and melted. Add in salt and pepper, to taste.
- Stir in cooked noodles until combined.
- Pour into prepared baking dish and sprinkle additional cheddar cheese over the top. Add breadcrumbs, if desired. Bake 15 to 20 minutes, or until cheese is bubbly. Broil 1 minute, if desired.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Susan K
I make this all the time.
Sarah @IHeartNaptime
It’s so good, agreed! Thanks for the review!
Rita Rosen
Is the measurement of the 2 cups of noodles before cooking?
Jamielyn Nye
Yes, 2 cups dry noodles.
wilhelmina
Baked mac & cheese is one of my favorite comfort food go-tos! I t is such a comforting meal. I loved your recipe, it baked up beautifully!
Debbie
Can this be made ahead?
Jamielyn Nye
Yes you can refrigerate before baking :)
Natalie
This looks delicious. What a lovely dinner idea. I must make this for my family. I bet my boys will love this. Thanks for the recipe and idea.