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The short answer: Here's the short version of baked mac and cheese. Cook 1 pound of elbow macaroni 2 minutes less than the package says. Melt 4 tablespoons butter, whisk in 1/4 cup flour, then slowly add 4 cups whole milk and simmer until thick.
Our picks for baked mac and cheese
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Prep time: 20 minCook time: 41 minTotal time: 1 hr 11 minServings: 10 to 12 servingsTotal includes 10 min of resting, chilling or rising.
Off the heat, stir in 3 cups sharp cheddar and 1 1/2 cups Gruyère or Monterey Jack, plus mustard powder, salt and paprika. Fold in the pasta, pour it into a buttered 9x13-inch dish, top with buttered panko and Parmesan, and bake at 350°F for 25 to 30 minutes. It feeds 10 to 12.
Mac and cheese is the side dish every kid at our holiday table goes for first, and plenty of adults too. Baked mac and cheese is a different dish from the stovetop kind: it's thicker, it slices into a scoop, and it gets a golden, crunchy top. Below you'll find the recipe, the cheese mix, bake times and make-ahead steps.
Baked mac and cheese ingredients
| Ingredient | Amount | Why |
|---|---|---|
| Elbow macaroni | 1 pound | Classic shape that holds sauce |
| Butter | 4 tablespoons, plus 2 for the topping | Base of the sauce |
| All-purpose flour | 1/4 cup | Thickens the milk |
| Whole milk | 4 cups | Creamy sauce; low-fat milk can turn thin |
| Sharp cheddar | 3 cups shredded (12 oz) | Main flavor |
| Gruyère or Monterey Jack | 1 1/2 cups shredded (6 oz) | Smooth melt |
| Mustard powder | 1 teaspoon | Sharpens the cheese flavor |
| Salt | 1 1/2 teaspoons | Seasons the pasta and sauce |
| Smoked paprika | 1/2 teaspoon | Color and warmth |
| Panko breadcrumbs | 1 cup | Crunchy top |
| Parmesan | 1/2 cup grated | Browned crust |
Shred the cheese from a block. Bagged shredded cheese has anti-caking powder that can make the sauce grainy.
How to make baked mac and cheese, step by step
- Heat the oven. Heat the oven to 350°F and butter a 9x13-inch baking dish.
- Cook the pasta. Boil the macaroni in well-salted water for 2 minutes less than the package time. Drain it and don't rinse.
- Make the roux. Melt 4 tablespoons butter in a large pot over medium heat. Whisk in the flour and cook 1 to 2 minutes, until it smells nutty.
- Add the milk. Slowly whisk in the milk. Simmer 5 to 7 minutes, whisking, until it coats a spoon.
- Add the cheese. Take the pot off the heat. Stir in the mustard powder, salt, paprika and the cheddar and Gruyère a handful at a time, until smooth.
- Combine. Fold in the pasta. It should look loose and saucy. That's what you want.
- Top. Pour into the dish. Toss the panko with 2 tablespoons melted butter and the Parmesan, and scatter it over the top.
- Bake. Bake 25 to 30 minutes, until the edges bubble and the top is golden. Rest 10 minutes before serving.
Cheese combinations
| Blend | Flavor | Best for |
|---|---|---|
| Sharp cheddar + Gruyère | Nutty, rich | Holiday dinners |
| Sharp cheddar + Monterey Jack | Mild, very creamy | Kids and picky eaters |
| Cheddar + smoked Gouda | Smoky | Next to ham or barbecue |
| Cheddar + fontina + Parmesan | Silky, savory | Make-ahead pans |
Pan sizes and bake times
| Pan | Pasta | Fresh bake at 350°F | From the fridge | Serves |
|---|---|---|---|---|
| 8x8-inch dish | 1/2 pound | 20 to 25 min | 30 to 35 min | 5 to 6 |
| 9x13-inch dish | 1 pound | 25 to 30 min | 40 to 50 min | 10 to 12 |
| Two 9x13-inch dishes | 2 pounds | 30 to 35 min | 45 to 55 min | 20 to 24 |
| Muffin tin (12 cups) | 1/2 pound | 15 to 18 min | 20 to 25 min | 12 mini cups |
Fixes for common baked mac and cheese problems
| Problem | Likely cause | Fix next time |
|---|---|---|
| Dry | Not enough sauce or pasta fully cooked | Undercook pasta 2 minutes and keep the mix saucy |
| Grainy sauce | Cheese added over high heat or bagged cheese | Shred from the block; stir in off the heat |
| Greasy | Very aged cheese breaking | Mix aged cheddar with a young melter like Jack |
| Bland | Underseasoned pasta water | Salt the water well and add mustard powder |
| Soggy top | Covered while baking | Bake uncovered; broil 1 to 2 minutes for color |
Make ahead, holding and leftovers
- Make ahead: Assemble up to 2 days early without the topping. Bring it out 30 minutes before baking, stir in 1/4 cup milk, add the topping and bake.
- Holding on the buffet: USDA FSIS says bacteria grow fastest between 40°F and 140°F, so keep it hot in a warm oven or slow cooker, or put leftovers away within 2 hours.
- Leftovers: The USDA leftovers guide gives 3 to 4 days in the refrigerator and says to reheat leftovers to 165°F.
Mac and cheese is a natural partner for how to cook a ham and a pan of cornbread, with greens or green beans on the side.
Save the recipe and plan the holiday menu
Holiday mac and cheese is one of those recipes that turns into a family standard. Write down the cheese blend so it tastes the same next year.
- Family Recipe Binder, $6.99. Recipe pages and dividers for your mac and cheese and every other holiday side.
- Meal Planner & Grocery List: Thanksgiving Edition, $4.99. Plan the oven schedule and the cheese, milk and pasta on one list.
- Holiday Season Bundle, $15.99 (was $25.94). Six holiday printables in one download for the whole season.
Shop the full holiday collection or browse every printable in Printables. Want a freebie? Join our list and we'll email the Holiday Budget Starter Kit, three US Letter pages.
More holiday sides
- Thanksgiving side dishes
- Scalloped potatoes
- Mashed potatoes
- How to make stuffing
- Christmas dinner menu planner
For the full mac and cheese hub covering stovetop, baked and Instant Pot methods, see mac and cheese recipe.
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
How do you make baked mac and cheese? To make baked mac and cheese, cook 1 pound of elbow macaroni 2 minutes short of the package time, stir it into a cheese sauce made from butter, flour, 4 cups whole milk and about 5 cups shredded cheese, then top it with buttered panko and bake in a 9x13-inch dish at 350°F for 25 to 30 minutes, until bubbling and golden.
What is the best cheese for baked mac and cheese? Sharp cheddar is the best base because it has strong flavor. Mix it with a smooth melter like Gruyère, Monterey Jack or fontina, and add a little Parmesan to the topping for a crisp crust.
How do you keep baked mac and cheese from drying out? Make extra sauce, so the pasta looks loose and saucy before it goes in the oven, and undercook the pasta by 2 minutes. The pasta keeps absorbing sauce while it bakes, so a dish that looks just right before baking comes out dry.
Why is my mac and cheese grainy? Grainy sauce usually comes from overheated cheese or bagged cheese coated in anti-caking starch. Shred cheese from a block and stir it in off the heat, a handful at a time.
Should I use eggs in baked mac and cheese? Eggs are optional in baked mac and cheese. Some Southern-style recipes use 1 or 2 eggs for a sliceable, custardy mac and cheese. This recipe skips them for a creamier, spoonable dish.
How long do you bake mac and cheese at 350°F? Bake mac and cheese at 350°F for 25 to 30 minutes in a 9x13-inch dish, until the edges bubble and the top is golden. A refrigerated, make-ahead dish needs 40 to 50 minutes, covered for the first half.
Can you make baked mac and cheese ahead of time? Yes, you can make baked mac and cheese ahead of time. Assemble it up to 2 days ahead, let it cool, then cover and refrigerate it without the topping. Add the topping and a splash of milk before baking, and bake until the center is hot.
Can you freeze baked mac and cheese? Yes, unbaked or baked mac and cheese freezes for up to 3 months. Thaw it overnight in the refrigerator, add a splash of milk, and bake covered until hot, then uncover to crisp the top.
How long does mac and cheese last in the fridge? Leftover mac and cheese keeps 3 to 4 days in the refrigerator. Refrigerate it within 2 hours of serving, and reheat it to 165°F.
How much mac and cheese do I need for a crowd? One pound of dry pasta makes a 9x13-inch pan, which feeds about 10 to 12 people as a side dish. For 25 guests, make two pans.
Can I make baked mac and cheese in a slow cooker? Yes, but it won't get a crisp top. Cook the sauced, undercooked pasta on low for about 2 hours, stirring once, or bake it as written for the crunchy crust.
What pasta shapes work besides elbows? Cavatappi, shells and rigatoni all work well. Choose a short shape with ridges or a hollow center that holds the sauce.
How do you reheat baked mac and cheese? Reheat it covered at 350°F with a splash of milk stirred in, for 20 to 30 minutes, until hot all the way through. Single portions reheat in the microwave in 1 to 2 minutes, stirred halfway.
Where should I save my family mac and cheese recipe? Save it in the Family Recipe Binder from HomeBase Paper Co., with your exact cheese blend and topping, so the holiday version tastes the same every year.
Sources
- USDA FSIS: Leftovers and food safety fsis.usda.gov
- USDA FSIS: Danger zone (40°F to 140°F) fsis.usda.gov
