Baked Mac and Cheese

There's something timeless about a bubbling dish of baked mac and cheese. The golden, crispy crust giving way to a cramy, melty center. It's the ultimate comfort food, bringing together everything we love: tender pasta, rich cheese, and a touch of nostalgia in every forkful. Whether you're feeding a crowd or just settling in for a cozy night at home, this dish aleays delivers.

This version comes from Natashas's Kitchen, one of my go-to sources for reliable, delicious recipes. I've fourn so many great dishes on her site, and this baked mac and cheese is no exception. The creamy  cheese sauce, made with a blend of sharp cheddar and mozzarella, perfectly coats every bite of pasta. It's the kind of recipe tht makes your kitchen smell incredible and instantly feels like home.

Now that your mouth is probably watering, let's get cooking! Below you'll find everything you need to make this irrisistable baked mac and cheese.

Classic Baked Mac and Cheese

Serves 12 (about 1 cup per serving)

This baked mac and cheese is rich, creamy, and made for sharing. With a silky cheese sauce and a bubbly, golden top, it’s the kind of dependable crowd-pleaser that works just as well for holiday dinners as it does for casual family meals. Using good-quality pasta and plenty of cheese makes all the difference, resulting in a dish that feels familiar yet indulgent.

Ingredients

  • 6 tablespoons unsalted butter (about ⅔ stick), plus more for greasing

  • 1 tablespoon plus ½ teaspoon fine sea salt, divided, plus more to taste

  • 1 lb elbow macaroni pasta, preferably high-quality Italian bronze-cut

  • ½ cup reserved pasta cooking water

  • 1 tablespoon extra-light olive oil or other neutral oil

  • 6 cups shredded medium cheddar cheese (16 oz)

  • 2 cups shredded mozzarella cheese (6 oz)

  • ⅓ cup all-purpose flour

  • 3 cups whole milk

  • 1 cup heavy cream

  • 1 teaspoon paprika

  • 1 teaspoon mustard powder (or 2 teaspoons Dijon mustard)

  • 1 teaspoon garlic powder

  • ½ teaspoon onion powder

  • ¼ teaspoon freshly ground black pepper, plus more to taste

Instructions

  1. Preheat the oven to 350°F. Butter a 3-quart or 9×13-inch casserole dish and set aside.

  2. Bring a large pot of water to a rolling boil. Add 1 tablespoon of the salt, then the pasta. Cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain. Drizzle the pasta with oil to prevent sticking and set aside.

  3. In a large bowl, combine the cheddar and mozzarella cheeses. Set aside (you should have about 8 cups total).

  4. In a 5½-quart Dutch oven or large pot over medium heat, melt the butter. Once foaming, whisk in the flour. Cook, whisking constantly, for about 2 minutes, until the mixture turns lightly golden.

  5. Slowly whisk in the milk, cream, and reserved pasta water. Continue whisking until smooth and creamy, just beginning to bubble.

  6. Add the paprika, mustard powder, garlic powder, onion powder, remaining ½ teaspoon salt, and black pepper. Whisk to combine, reduce heat to low, and simmer for 2–3 minutes, whisking often, until the sauce thickens to a light gravy consistency.

  7. Stir in 3 cups of the cheese mixture until melted. Add another 3 cups and stir until smooth, reserving about 2 cups for the topping. Add the cooked pasta and stir until fully coated. Taste and adjust seasoning with additional salt and pepper if needed.

  8. Pour the mac and cheese into the prepared casserole dish. Sprinkle evenly with the remaining cheese. Bake for 15 minutes, until melted and bubbly. For a deeper golden top, broil for the final 2–3 minutes, watching closely.

  9. Serve warm.

Notes

Variations:
Swap mozzarella for Pepper Jack, Colby Jack, or Gruyère for a different flavor profile. Sharp cheddar can be used in place of medium for a bolder taste.

Make Ahead:
Assemble the casserole, cool to room temperature, cover, and refrigerate for up to 2 days. Add 10–15 minutes to the baking time when cooking from cold.

Storing Leftovers:
Cool completely and store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight in the fridge. To reheat, sprinkle lightly with water and microwave in 20-second intervals, stirring between each, until heated through.