This classic baked mac & cheese is super creamy, cheesy, and topped with a layer of perfectly crispy cheese! It's an easy, kid-friendly side dish for anytime of year but I especially love serving it for Thanksgiving!
You might also like this white cheddar broccoli mac and cheese or this pumpkin mac and cheese!
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Ingredient Notes
You only need a few ingredients to make this classic baked mac and cheese!
Pasta - You can use any noodles you prefer for this mac and cheese! Classic macaroni noodles, cavatappi, shells, elbows, penne, etc. Make sure you undercook the pasta slightly (1-2 minutes less than box instructions) so that it doesn't get overcooked once it's added to the cheese sauce!
Half & Half - I like to use half & half because it yields the perfect creamy consistency. You can also use half whole milk and half heavy cream to achieve the same results. For a lighter sauce, just use whole milk!
Cheese - I like using a mix of medium yellow cheddar and sharp white cheddar cheese in the mac and cheese! However, there are a ton of different types of cheese that substitute well in this recipe! You can do a mix of whatever cheeses you want! I like gruyere, gouda, mozzarella, swiss or colby jack; just be sure to use a total of 32 ounces! The most important thing is buying blocks of cheddar cheese and shredding it yourself! Pre-shredded cheese contains additives that keeps it from clumping together in the bag, which also means it doesn't melt as smoothly in the sauce. It's always worth it to take a couple extra minutes to shred your own cheese!
Seasonings - I like to keep this mac and cheese simple with just a little salt, pepper, garlic, and smoked paprika. But you can adjust if desired!
The complete list of ingredients and amounts is located in the recipe card below.
Optional Additions
This baked mac and cheese is delicious as is, but there are some simple variations you can make!
- Hot sauce - Add in 1 teaspoon of your favorite hot sauce for a little kick.
- Mustard - Add in 1 teaspoon of dijon mustard (or ½ teaspoon of dried mustard powder) for extra depth of flavor.
- Bacon - Top with crumbled bacon or stir in ½ cup of crumbled bacon before baking!
How to Make Baked Mac & Cheese
Preheat the oven to 350°F.
Shred the cheeses and mix together, then set aside about ⅓.
Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Drain the pasta and set aside.
While the pasta is cooking, melt the butter in a large saucepan over medium heat.
Then add in the flour and stir to combine.
Allow the flour to cook for 1 minute, then slowly whisk in the half & half.
Add in the salt, white pepper, garlic powder, and smoked paprika and continue to cook until the sauce has thickened, about 5 minutes.
Once the sauce has thickened, add in ⅔ of the shredded cheese and stir until the cheese has fully melted into the sauce.
Add in the cooked pasta and stir to coat with the cheese sauce.
Add the pasta to a 9x13 inch baking dish, then sprinkle the remaining cheese over top.
Bake at 350°F for 25-30 minutes or until the cheese is fully melted and bubbly. If desired, broil for 1-2 minutes.
Remove from the oven and serve immediately while warm!
Enjoy this cheesy baked mac and cheese along with your favorite roast chicken, steak, or as a side for Thanksgiving dinner!
Recipe Notes
While I have always been partial to topping baked mac & cheese with just a bunch of extra cheese, I know some people prefer a buttery cracker topping instead!
Optional Cracker Topping
- 1 sleeve Ritz crackers
- 2 tablespoons unsalted butter, melted
- Gently crush the Ritz crackers until you have small chunks.
- In a small bowl, combine the crushed crackers and melted butter.
- Make the mac & cheese as directed then sprinkle the cracker mixture on top and bake as normal!
Recipe FAQ's
This baked mac & cheese tastes best the same day, but will last in the fridge for up to 3 days!
Cover with foil and reheat in the oven at 350°F for about 20 minutes. You can also reheat individual portions in the microwave if desired.
Prep everything as directed and place it in the baking dish, then cover and refrigerate for up to 2 days. When you're ready to bake, remove from the fridge and let sit at room temperature for at least 30 minutes before baking (this ensures the mac & cheese is fully cooked in the middle and also protects your casserole dish from cracking due to temperature change). Then bake as normal!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Classic Baked Mac & Cheese
Special Equipment
Ingredients
- 16 ounces short pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 3 ½ cups half & half, substitute whole milk
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon smoked paprika
- 16 ounces medium yellow cheddar cheese, shredded
- 16 ounces sharp white cheddar cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Shred the cheeses and mix together, then set aside about ⅓.
- Cook pasta according to package directions (I recommend cooking 1-2 minutes less than the box time so it's slightly al dente). Drain the pasta and set aside.
- While the pasta is cooking, melt the butter in a large saucepan over medium heat.
- Then add in the flour and stir to combine. Allow the flour to cook for 1 minute, then slowly whisk in the half & half.
- Add in the salt, white pepper, garlic powder, and smoked paprika and continue to cook until the sauce has thickened, about 5 minutes.
- Once the sauce has thickened, add in ⅔ of the shredded cheese and stir until the cheese has fully melted into the sauce. Taste and adjust seasonings if desired.
- Add in the cooked pasta and stir to coat with the cheese sauce.
- Add the pasta to a 9x13 inch baking dish, then sprinkle the remaining cheese over top.
- Bake at 350°F for 25-30 minutes or until the cheese is fully melted and bubbly. If desired, broil for 1-2 minutes.
- Remove from the oven and serve immediately while warm!
Notes
- 1 sleeve Ritz crackers
- 2 tablespoons unsalted butter, melted
- Gently crush the Ritz crackers until you have small chunks.
- In a small bowl, combine the crushed crackers and melted butter.
- Make the mac & cheese as directed then sprinkle the cracker mixture on top and bake as normal!
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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