This Baked Mac and Cheese recipe is about to be your ride-or-die in the comfort food department. Creamy, cheesy, and baked to golden perfection, it’s the culinary equivalent of a warm hug. Forget the boxed stuff—this is the only mac and cheese you’ll ever need, and once you try it, you’ll never look back.
This is truly one of our favorite pasta recipes– BUT did you know you can make it in a slow cooker?

Why You’ll Love This Recipe
- Simple Ingredients: No fancy ingredients here! You probably have most of what you need in your pantry and fridge already.
- Crowd-Pleaser: Whether it’s a potluck, holiday gathering, or a weeknight meal, this dish is guaranteed to impress kids and adults alike.
- Customizable: You can easily swap cheeses, add mix-ins like bacon or veggies, or top it with breadcrumbs for a crunchy twist.
- Make-Ahead Friendly: Prep it in advance and bake when you’re ready—it’s a lifesaver for busy schedules.
This oven-baked mac and cheese is the best macaroni and cheese recipe in our house—hands down. My picky son refuses to eat any other version! Creamy, cheesy, and baked to golden perfection, it’s the ultimate comfort food. One bite of this baked macaroni recipe, and he was hooked, declaring it the only mac and cheese worth eating.
What makes it so special? The combination of sharp and white cheddar creates a rich, bold flavor, and baking it in the oven gives it that irresistible golden, bubbly topping. Whether it’s a holiday side dish or a weeknight dinner, this oven-baked mac and cheese is always a family favorite—and the only recipe my son will eat!
Ingredients You’ll Need
Simple ingredients, big flavor—that’s the promise here! Each item plays a starring role in creating the ultimate creamy, cheesy mac and cheese masterpiece.
- Elbow Pasta: The classic choice for mac and cheese! Its small size and ridges hold onto all that luscious cheese sauce.
- Butter: Adds richness and serves as the base for the roux (aka the magic sauce thickener).
- Flour: Combines with butter to create a roux that thickens the sauce to creamy perfection.
- Milk: Adds creaminess and keeps the sauce light and smooth.
- Half and Half: A touch of decadence—this mix of milk and cream gives your sauce that next-level creaminess.
- Cheese (Sharp Cheddar and White Cheddar): Sharp cheddar brings bold flavor, and white cheddar adds a creamy, mellow balance. Shred your own for the best melt!
- Seasonings (Salt, Garlic Powder, Dry Mustard, Pepper): These little extras enhance the flavor and give the cheese sauce its signature tangy, savory edge.
- Hot Sauce: Just a splash—it won’t make it spicy, but it gives a subtle kick that wakes up the flavors.
Each baked mac and cheese ingredient is here for a reason, and together, they create mac and cheese magic. Trust me, this dish is worth every bite!
Variations and Substitutions
One of the best things about baked macaroni and cheese? It’s endlessly customizable! Here are a few easy swaps and creative ideas to make it your own:
- Pasta Swap: No elbow pasta? No problem. Shells, cavatappi, or penne work just as well and give the sauce plenty of nooks and crannies to cling to.
- Cheese Options: Mix it up! Try Gruyère for a nutty twist, Monterey Jack for extra creaminess, or even a bit of Parmesan for sharpness.
- Spicy Kick: Love heat? Add a pinch of cayenne or a bit more hot sauce for a spicy mac and cheese that packs a punch.
- Add-Ins: Stir in cooked bacon, shredded rotisserie chicken, or steamed broccoli to make it heartier.
- Crunchy Topping: Sprinkle breadcrumbs mixed with melted butter over the top before baking for a golden, crispy crust.
No matter how you tweak it, this baked mac and cheese will still be the ultimate comfort food. Get creative and make it your own!
Oven Baked Mac and Cheese
This baked mac and cheese recipe comes together quickly and easily! Here’s a simple breakdown:
- Preheat and Prep: Preheat your oven to 350°F and grease a 9×13-inch dish with butter.
- Cook the Pasta: Boil your pasta in salted water, cooking it slightly less than package directions. Drain and set aside.
- Make the Sauce: Melt butter in a skillet, whisk in flour, and cook for a minute. Gradually whisk in milk and half and half, then simmer for 2 minutes.
- Add Cheese and Seasonings: Turn off the heat and stir in shredded cheddar and white cheddar until smooth. Add the seasonings and mix well.
- Combine and Bake: Stir the cooked pasta into the cheese sauce, pour it into the baking dish, and top with more cheese. Bake for 15-20 minutes until bubbly and golden.
Creamy, cheesy perfection in under an hour! Serve it hot and watch it disappear.
Storage and Freezing Instructions
One of the best things about mac and cheese is that it’s just as good the next day—if not better! Here’s how to store and freeze it for maximum flavor and freshness:
Storing Leftovers
- Refrigerator: Let the mac and cheese cool completely, then transfer it to an airtight container. Store in the fridge for up to 4 days.
- Reheating Tips: To reheat, place a portion in a microwave-safe dish with a splash of milk. Cover and heat in 30-second intervals, stirring in between, until warmed through. For larger portions, reheat in the oven at 325°F, covered with foil, for 15-20 minutes.
Freezing Instructions
- Freezing Before Baking: Prepare the mac and cheese through the assembly step, but don’t bake it. Cover the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months.
- Freezing After Baking: Allow the baked mac and cheese to cool completely. Portion it into freezer-safe containers or wrap the entire dish tightly. Freeze for up to 2 months.
- Reheating from Frozen: Thaw overnight in the refrigerator, then bake at 350°F until heated through and bubbly. If already baked, reheat at 325°F, covered, until warm.
With these tips, you’ll always have a comforting dish ready to go, whether for a quick weeknight dinner or last-minute cravings!
Tips for Success:
Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy. Grate your own cheese for the creamiest results.
Undercook Your Pasta: Boil the pasta 1-2 minutes less than the package instructions. It will finish cooking in the oven and absorb the cheese sauce without getting mushy.
Whisk, Whisk, Whisk: When making the roux (butter and flour mixture) and adding the milk, keep whisking constantly to prevent lumps and ensure a silky sauce.
Don’t Skip the Hot Sauce: Even if you’re not a fan of spice, a small dash of hot sauce enhances the flavor without adding heat. It makes the cheese taste richer!
Season Gradually: Taste as you go and adjust the seasoning—cheese can be salty, so start light and add more salt if needed.
Add a Crunchy Topping: For extra texture, mix breadcrumbs with melted butter and sprinkle on top before baking. You’ll get a golden, crispy crust that’s irresistible!
Let It Rest: After baking, let the dish sit for 5-10 minutes before serving. This allows the cheese sauce to thicken and makes serving easier.
Recipe FAQs
While it’s convenient, pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. For the creamiest mac and cheese, shred your own cheese—it’s worth the extra effort!
Cooking the pasta 1-2 minutes less than package directions keeps it from becoming mushy as it finishes cooking in the oven.
Whisk constantly when adding the milk to the roux (flour and butter mixture), and ensure the milk is added slowly. This will create a smooth base for the sauce.
Add a splash of milk or half and half while stirring until the sauce reaches your desired consistency.
A pinch of cayenne, paprika, or even a bit of Dijon mustard can elevate the flavor. For a crunchy topping, sprinkle buttered breadcrumbs on top before baking.
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Baked Macaroni and Cheese Recipe
Ingredients
- 8 ounces elbow macaroni uncooked
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1½ cups milk
- 1/2 cup half and half
- 2 cups sharp cheddar cheese shredded
- 1 cup white cheddar shredded
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot sauce
- 1 teaspoon dry mustard
- 1/4 teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil. Cook the elbow pasta 1-2 minutes less than the package directions (it will finish cooking in the oven). Drain the pasta and set it aside.
- In a large skillet, melt the butter over medium heat. Once fully melted, sprinkle in the flour and whisk immediately to combine. Continue whisking for 1 minute to cook out the raw flour taste.
- While whisking constantly, slowly pour in the milk and half and half. Whisk until the mixture is smooth, with no lumps. Simmer for 2 minutes, whisking frequently, until the sauce thickens slightly.
- Turn off the heat (or remove the pan from the burner). Stir in one cup of sharp cheddar and all of the white cheddar cheese. Whisk until the cheese is fully melted and smooth. Add the salt, garlic powder, dry mustard, and pepper, whisking to combine. For a subtle kick, stir in a dash of hot sauce.
- Add the cooked pasta to the skillet with the cheese sauce. Stir until every piece is coated in that luscious sauce.
- Pour the mac and cheese into the prepared baking dish. Sprinkle the remaining shredded cheddar evenly over the top. Bake for 15-20 minutes, or until the cheese is bubbly and golden.
Nutrition
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