Baked Mac and Cheese Recipe

Okay, let me tell y’all how I make my version of a real comfort food classic — mac and cheese. You know, the kind that’s creamy, cheesy, and has that golden, crispy top? Yeah, that one. It’s basically a warm hug in a bowl. And if you’re anything like me, once you get this right… you’re not goin’ back to that boxed stuff again. Nope.

So I’ve got two ways to do it — stovetop if you’re short on time and hungry right now, or baked, for when you’re feeling a little fancy or wanna impress someone at the potluck. Trust me, both hit different but in a good way.

About this Macaroni and Cheese

So first off, lemme just say — this ain’t health food. Like, at all. But sometimes, that’s the point. There’s butter, cheese, milk, and pasta all swimming together like they’ve been best friends forever. It’s not complicated, but it does take a little love.

I’ve made this mac and cheese for birthdays, BBQs, breakups, random Tuesdays… and lemme tell ya, folks always ask for seconds. It’s creamy, rich, and has that crunchy breadcrumb thing goin’ on top that makes you go “mmm” out loud without even realizing it.

What Goes in Baked Mac and Cheese?

Alright, here’s what you’re workin’ with:

• Pasta: I go with elbow macaroni. It’s the classic, ya know?
• Butter & Flour: This is for makin’ the roux. Fancy word, simple idea. It thickens the sauce.
• Milk: Cold milk works best. I’ll explain why in a sec.
• Cheese: Oh buddy. Cheese is the star here. I like a mix — cheddar, mozzarella, maybe some gouda or Monterey jack.
• Breadcrumbs: For that golden crunchy top. You don’t have to use it, but if you do… chef’s kiss.
• Seasonin’: Salt, black pepper, nutmeg. Sometimes a little mustard powder if I’m feelin’ wild.

That’s it. Simple, good ingredients.

Best Pasta for Mac and Cheese?

Now look — elbow macaroni is the OG, right? But you don’t gotta stick to that. I’ve used shells, penne, rotini… whatever’s in the pantry honestly. Just make sure it’s got some nooks and crannies to catch all that sauce. That’s the key. Smooth pasta’s gonna let the flavor slide off — and we don’t want that.

Best Cheese for Mac and Cheese?

Alright here’s the deal. Cheese can make or break this thing. I say mix it up.

• Sharp cheddar: Always in there.
• Mozzarella: For that gooey stretchy vibe.
• Gouda: Adds a smoky, buttery note.
• Gruyère: If you wanna be all grown-up and bougie.
• Velveeta? Uh… maybe not. But hey, you do you.

And listen — shred it yourself. Pre-shredded cheese has that weird coating that messes with the texture. Not a big deal, but I’m just sayin’.

No Cream?

Nope. No heavy cream in my recipe. We’re usin’ whole milk. Cold milk. Straight from the fridge. You ever try makin’ a cheese sauce with warm milk? Lumps, bro. Lumps everywhere. Cold milk gives you time to stir and smooth it out before it thickens too fast.

How to Make Baked Mac and Cheese

Let’s walk through it, real simple.

Step 1: Boil the pasta

Bring water and salt to a boil, throw the pasta in. Don’t overcook it — you want it al dente. It’s gonna keep cooking in the oven later, so don’t get carried away.

Drain it. Set it aside. Maybe give it a lil’ butter toss so it don’t stick.

Step 2: Make the cheese sauce

Alright — melt butter in a saucepan. Keep the heat low.

Add flour. Stir fast. Use a whisk if you got one. This part is kinda important. You don’t want it to burn, just let it cook till it smells a little nutty, like toast almost.

Now, slowly pour in cold milk. Little at a time. Stir constantly. If you stop stirring, you risk clumps, and we’re not about that life.

Let it thicken. It’ll take a few minutes. You’ll know it’s ready when it coats the back of a spoon.

Kill the heat. Add shredded cheese. Stir till melted and smooth. Add some pepper, salt, maybe a pinch of nutmeg if you’re fancy. That’s your sauce.

Step 3: Mix it up

Dump the pasta into the cheese sauce. Stir it all together. Looks good already, huh? You could honestly eat it just like that. But we’re baking it today.

Step 4: Breadcrumb topping

Melt some butter, mix it with breadcrumbs. Set it aside.

Grease your baking dish — just a lil’ butter around the edges. Pour in your mac and cheese.

Sprinkle breadcrumb mix on top. Then hit it with some more shredded cheese. Why not? Life’s short.

Step 5: Bake it

Into the oven — 200°C / 390°F — for about 15 to 20 minutes. Till the top’s bubbly and golden and your kitchen smells like magic.

Take it out, let it sit for 5 minutes (I know, hard to wait). Then dig in.

Tips for the BEST Mac & Cheese!

Here’s a few things I’ve learned from makin’ this like a hundred times:

• Low and slow: Don’t rush the sauce. Low heat keeps it smooth.
• Cold milk, always: Trust me on this one.
• Use real cheese: Shred it yourself, don’t be lazy.
• Stir the sauce constantly: Or you’ll get clumps, and nobody likes lumpy cheese sauce.
• Breadcrumbs are optional: But dang they’re good.

What to Serve with Baked Mac and Cheese

Honestly? This dish don’t need nothin’ else. But if you’re doin’ a full meal:

• Fried chicken
• BBQ ribs
• Green beans (make yourself feel healthy)
• Coleslaw
• Hot sauce on the side (not optional in my house)