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5.0 from 114 votes

Baked Mac and Cheese

This Baked Mac and Cheese recipe is easy to make with a creamy 3-cheese blend and perfectly cooked macaroni.

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 10 people
Calories: 677 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 lb. elbow macaroni
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 ½ cups heavy cream
  • 2 ½ cups milk
  • 1 teaspoon hot sauce
  • 1 teaspoon mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon each: onion powder, pepper
  • 3 cups cheddar shredded
  • 2 cups gruyere shredded
  • 1 cup gouda shredded

Instructions

    Cup of Yum
  1. Preheat oven to 325° F. Measure out ingredients before beginning.
  2. Begin boiling pasta water for the macaroni while you prepare the cheese sauce. Salt the water once a boil is reached. (I use 1 tbsp. kosher salt.)
  3. Meanwhile, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 2 minutes, it should start to turn a light brown. Add the heavy cream/milk in small splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
  4. Let it simmer, uncovered, while you boil the macaroni for 1 minute less than al dente (about 7 minutes, refer to package). Stir both the sauce and the macaroni periodically.
  5. Add the seasonings and hot sauce to the sauce. Remove from heat.
  6. Gradually sprinkle in 4 cups of shredded cheese. Stir continuously until smooth and combined. If it seems too thick, add a splash of milk.
  7. Drain the macaroni and add it to the warm pot you boiled it in. Pour the cheese sauce on top and stir to combine. Transfer to a lightly greased 9 x 13-inch casserole dish. Top with remaining 2 cups of cheese.
  8. Bake for 20 minutes. If desired, broil at 450 for 3 minutes to brown the top. Serve!

Notes

  • Cheese:
  • More Pro Tips:
  • Storage:
  • Nutritional information is per serving, this recipe makes 10 servings. Note that the nutritional information shared is an estimate.
  • Shred the cheese from a block, it will melt and taste much better than packaged shredded cheese.
  • Cheese options are endless, you can use any combination of cheddar, gouda, gruyere, mozzarella, Colby, and more.
  • I used Cracker Barrel Cheddar, Yancey's Fancy Gouda (regular, not smoked), and Emmi Gruyere cheese as well as Frank's hot sauce.
  • Make sure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy will separate and the consistency will be grainy.
  • Pasta shells also make a great choices for this recipe instead of macaroni.
  • The hot sauce and mustard powder are flavor enhancers and can't be tasted outright. The hot sauce doesn't make it spicy.
  • For a crunchy topping: Combine 1 cup of crushed Ritz crackers and 2 tbsp. melted butter. Add it during the last 15 minutes of baking.
  • 📘 Find this recipe on page 210 of my 2nd cookbook, Let's Eat!
  • Store in an airtight container and refrigerate for up to 3 days.
  • You can freeze leftovers, however they don't restore quite back to their original consistency.

Nutrition Information

Calories 677kcal (34%) Carbohydrates 42g (14%) Protein 27g (54%) Fat 44g (68%) Saturated Fat 27g (135%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 138mg (46%) Sodium 694mg (29%) Potassium 294mg (8%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1454IU (29%) Vitamin C 1mg (1%) Calcium 661mg (66%) Iron 1mg (6%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 677

% Daily Value*

Calories 677kcal 34%
Carbohydrates 42g 14%
Protein 27g 54%
Fat 44g 68%
Saturated Fat 27g 135%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 138mg 46%
Sodium 694mg 29%
Potassium 294mg 6%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 1454IU 29%
Vitamin C 1mg 1%
Calcium 661mg 66%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.