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This baked macaroni and cheese is one of the coziest and most comforting meals you’ll make! It’s made with two kinds of cheese and is perfectly rich and creamy with a crisp cheesy topping.
If you love this baked mac and cheese, be sure to try my green chile mac and cheese for a southwest twist on the classic!
This post and recipe have been updated since it was originally published on 11/19/2013
Table of Contents
- Why You’ll Love This Baked Macaroni and Cheese
- Ingredients for Baked Mac and Cheese
- How to Make Baked Macaroni and Cheese
- Tips For Baked Mac and Cheese
- Variations and Substitutions
- What to Serve With Mac and Cheese
- Can Baked Mac and Cheese Be Made Ahead of Time?
- Storage, Reheating, Freezing
- More Pasta Recipes
- Baked Macaroni and Cheese Recipe
Why You’ll Love This Baked Macaroni and Cheese
Comfort food – Macaroni and cheese is one of the most well known comfort foods.
Nostalgic – When I make this macaroni and cheese it make me feel nostalgic and reminds me of my grandma’s macaroni and cheese. She would always have her delicious homemade macaroni and cheese coming out of the oven when we would come to visit.
Creamy and cheesy – The white sauce, also called béchamel sauce, is rich and creamy. This mac and cheese uses both cheddar cheese and Gruyere cheese for maximum flavor and cheesiness!
Ingredients for Baked Mac and Cheese
- Pasta – Macaroni noodles are the obvious choice, but shells, shellbows, fusilli, or penne can also be used.
- Butter – The fat that is used in the roux.
- Flour – The thickener for the roux.
- Dry mustard, garlic powder, onion powder, smoked paprika – I like this spice blend because it adds a bit of a smoky, garlic flavor. You can omit any of the spices you don’t like, but I recommend keeping the dry mustard.
- Milk – Whole milk will give you a rich flavor and creamy sauce.
- Greek yogurt – Greek yogurt gives the sauce a hint of tangy flavor, but mostly it makes the sauce extra creamy. Use whole milk or 2% plain Greek yogurt for the best results.
- Cheese – Sharp cheddar and Gruyere cheese are what the recipe calls for. They give you the best cheddar flavor combined with the creamy, nutty flavor of the gruyere.
How to Make Baked Macaroni and Cheese
This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.
Cook the pasta in a pot of salted water for 5-6 minutes. It will be undercooked, but will finish cooking when it’s baked. Drain the pasta.
While the pasta is cooking make the sauce (béchamel sauce). Melt the butter in a large saucepan. Add in the dried spices and flour and whisk together to form a roux. Cook for about a minute.
Slowly pour in the milk, whisking the entire time. Continue whisking until the sauce is smooth. Cook the sauce, whisking frequently, until it thickens enough to coat the back of a spoon.
Remove the sauce from the heat and whisk in the cheese and Greek yogurt until melted and the sauce is smooth.
Combine the pasta with the sauce then pour it into a casserole dish sprayed with cooking spray. Top with the remaining cheese and bake at 350° F. for 15-20 minutes or until the cheese on top is bubbly and lightly golden brown.
Tips For Baked Mac and Cheese
- Use room temperature ingredients. I like to warm the milk a little before adding it to the sauce. Using cold liquids will increase the time it takes for the sauce to thicken.
- Cook the pasta less than you normally would. I usually boil the pasta for 5-6 minutes before draining it. It will continue to cook as it bakes in the oven.
- Shred cheese from the block. Pre-shredded cheese contains anti-caking agents which prevent it from melting smoothly. The flavor is also superior when you grate your own cheese.
- Use more than one kind of cheese. Using multiple types of cheese gives the baked macaroni depth of flavor. Cheddar and Gruyere are what I use, but gouda, colby jack, smoked mozzarella, and monterey jack would all be good.
- Broil for a crispy cheesy top. If you want an extra crisp cheese topping, broil for the last 3-5 minutes of baking time.
Variations and Substitutions
- For healthier mac and cheese, use reduced fat milk and whole wheat pasta.
- Conversely, make a richer mac and cheese by using half and half instead of whole milk.
- Swap Greek yogurt with 2 ounces of cream cheese or full fat sour cream.
- Use different spices or eliminate them.
- Add a crunchy topping to macaroni and cheese. Melt a tablespoon of butter and combine it with a 1/2 cup of panko or butter crackers, such as Ritz crackers.
What to Serve With Mac and Cheese
I like to serve a lighter salad or side dish with mac and cheese because it’s such a rich and heavy dish. This tomato avocado salad is a nice option for summer and this winter fruit salad or fall harvest salad are great for the cooler months.
If you want to include protein as part of the meal, which I recommend to keep it balanced, try these garlic butter steak bites or buffalo chicken skewers.
Macaroni and cheese is a great side dish too. I like to serve it with sloppy joes, Philly cheesesteak skillet, and this creamy mustard chicken.
Can Baked Mac and Cheese Be Made Ahead of Time?
Yes. Make as directed, but don’t bake. Put it in a baking dish then cool completely. Cover and refrigerate for 1-2 days. Remove from the fridge 30 minutes before putting it in the oven to bake.
Storage, Reheating, Freezing
Storage – Baked macaroni and cheese will keep in an airtight container in the refrigerator for up to 4 days.
Reheating – You can reheat the macaroni and cheese in the microwave or in a saucepan on the stovetop over medium-low heat. Add a splash of milk before reheating and stir often.
Freezing – Baked macaroni and cheese can be frozen. You can freeze it before or after it’s been baked. Cool it completely before storing it in a freezer safe baking dish or container for up to 3 months. When you’re ready to eat it, let it defrost in the fridge overnight before baking or reheating.
More Pasta Recipes
Did you make this baked macaroni and cheese? I’d love if you’d leave a recipe rating and review.
Baked Macaroni and Cheese
Ingredients
- 12 ounces uncooked pasta macaroni, shells, shellbows, or other short pasta
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/2 teaspoon dry mustard
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 2 cups whole milk room temperature
- 1/3 cup plain Greek yogurt
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded gruyere cheese
Instructions
- Preheat oven to 350° F. Spray a 9×13 or 2 1/2 quart casserole dish with cooking spray.
- In a large pot of boiling salted water, cook the pasta for 5-6 minutes. It will be undercooked at this point. Drain the pasta
- While the pasta is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour, salt, pepper, and spices until the mixture resembles wet sand. Cook for a minute.
- Slowly pour in the milk whisking continuously so that lumps don't form. Cook until the sauce thickens enough to coat the back of a spoon. Whisk often.
- Remove the saucepan from the heat and whisk in 1 1/2 cups of the cheddar cheese, a 1/2 cup of the gruyere, and the Greek yogurt. Whisk until the cheese is melted and the sauce is smooth. Taste for seasoning and add additional salt and pepper if needed.
- Combine the pasta and the sauce and stir until coated. Pour the macaroni and cheese into the prepared baking dish and top with the remaining cheese.
- Bake at 350° F. for approximately 15-20 minutes or until bubbly and the cheese on top is lightly golden brown. To get an extra crisp topping turn on the broiler for the last 3-5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Come join Mac and Cheese Mania at Nutmeg Nanny and Rachel Cooks sponsored by Door to Door Organics and OXO!
I do not usually post on recipe blogs, but this is the SAME recipe that has been in my family for generations, so I am shocked I found it!! Thankfully i too have it memorized but awesome to have a copy of it here! For all those reading, it is amazing- you must try it!! :)
Also, I prefer using Kraft american cheese singles, usually 8 slices (depending on how cheesy I want it that day), because back when I was a picky eater, this was the only cheese I would eat… lol! So my taste buds have preferred kraft ever since! I’ll have to try it with shredded cheddar cheese!
Thanks for posting! I love your recipes!
Jamie
Oh wow Jamie! That’s so interesting that our recipes are the same, I wonder where our families originally got the recipe from? I hope you like it with the cheddar, I know my husband would be a fan of the Kraft american cheese, might have to try it that way just for him!
I am a mac and cheese lover so I’m happy to see this recipe and can’t wait to give it a try soon!
Mac and cheese lovers unite! Hope you like this recipe!
i’m all about mac n/ cheese!
perhaps you can help a fellow food blogger out and vote for my mac n cheese in a recipe contest? i’d greatly appreciate it!! :)
http://www.mysteryingredientbloggershowcase.com/?contestants=macaroni-and-cheese
Thanks Kim, mac and cheese is the best! I checked out your recipe and you have my vote, looks delicious!