This baked macaroni and cheese is a family favorite! It’s creamy, cheesy and the perfect comfort food for dinners, birthday parties and holidays.
More comforting side dish recipes that we love include cheesy mashed potatoes, cheesy potatoes and cheesy hashbrown casserole!
Table of Contents
Oven Baked Mac and Cheese
If you want to take your homemade mac and cheese up a notch, try baking it in the oven. Baked macaroni and cheese has a super creamy cheese sauce and tastes amazing baked with a little extra cheese on top.
This side dish tastes great served with a classic comfort meal like meatloaf, or as a Thanksgiving side dish alongside a roasted turkey. It’s perfect to serve when entertaining and is something both the kids and adults will love!
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 and Variations
- Because the noodles cook twice (on the stove and in the oven), you don’t want them to get too mushy. Cook them al dente on the stove first, then they’ll continue to cook in the oven until tender.
- Before baking, feel free to sprinkle 1/2 cup breadcrumbs, Panko breadcrumbs or Ritz cracker crumbs on top for an added crunch. You may also add some chopped bacon for even more flavor.
- To brown the top a little more, you can broil for about a minute or so at the end. Just be sure to keep an eye on it so it doesn’t burn.
- Feel free to add a dash of hot sauce for some heat.
- Shredding cheese from a block not only tastes better but melts more evenly, too. Use sharp white cheddar if you love my Panera mac and cheese recipe.
More comforting side dishes include easy cheesy potatoes, funeral potatoes and easy macaroni salad recipe.
More Mac and Cheese Recipes
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Baked Macaroni and Cheese
Ingredients
- 2 cups elbow noodles (use 2 1/2 cups if using large elbow noodles)
- ¼ cup salted butter
- 3-4 Tablespoons all-purpose flour
- 2 cups whole milk
- 1-2 teaspoons yellow or dijon mustard
- 2-3 cups medium or sharp cheddar cheese (shred from block)
- 1 cup gruyere or jack 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.
Notes
- You can also substitute the sharp cheddar cheese for a milder one.
- I love using gruyere as it adds a wonderful flavor and smooth and creamy texture, however you can substitute it for jack, colby, fontina or mozzarella. You could even just use all cheddar, if preferred.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Some casseroles definitely require foil on top while baking, but we like to leave it off this mac and cheese so the gets really gooey and melted.
This goes with so many meals! Truth be told I have even made as the main dish on a busy night. When I serve it as a side, it’s usually with baked chicken tenders or BBQ pulled pork.
You can make this dish a day in advance, although I wouldn’t recommend any longer than that so the sauce doesn’t dry out. Make according to directions then cover with foil and store in the refrigerator. When ready to serve, remove from the refrigerator 30 minutes before baking.
Cool then store in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or stovetop with a splash of milk or cream.
Categorized as: American, Christmas, Side Dishes, Thanksgiving
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I make this all the time.
It’s so good, agreed! Thanks for the review!
Is the measurement of the 2 cups of noodles before cooking?
Yes, 2 cups dry noodles.
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!
Can this be made ahead?
Yes you can refrigerate before baking :)
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.