There’s nothing more comforting than a hot, bubbling pan of homemade mac and cheese straight from the oven. This baked version is extra creamy in the middle and crowned with a golden, bubbling top thanks to a blend of sharp cheddar, Colby Jack, and mozzarella. It’s a cozy classic that’s perfect for family dinners and guaranteed to be requested again.
If you love easy pasta dishes, try some of my other favorites for more weeknight inspiration.
Ingredients
- Elbow macaroni
- Sharp cheddar, shredded
- Colby Jack, shredded
- Mozzarella, shredded
- Unsalted butter
- All-purpose flour
- Whole milk
- Heavy cream
- Soy sauce (optional, for depth)
- Salt, pepper, garlic powder
Refer to the recipe card below for exact quantities and serving size.
Instructions
Make the roux and add the cream and milk.
Add the cheeses and seasonings.
Fold in the cooked pasta.
Top with reserved cheese and bake until golden.
1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain and rinse under cold water to stop cooking, then set aside.
2. Make the roux: In a large pot over medium heat, melt the butter. Stir in the flour and cook for about 2 minutes to remove the raw-flour taste.
3. Build the sauce: Gradually whisk in milk and heavy cream, bringing the mixture to a gentle simmer. Cook until it thickens slightly, then season with salt, pepper, garlic powder, and a pinch of nutmeg or paprika if desired. A splash of soy sauce adds extra umami if you like.
4. Add the cheese: Reduce heat to low and stir in the shredded cheddar, Colby Jack, and mozzarella until the sauce is smooth and creamy. Keep the heat low to avoid a grainy texture.
5. Combine: Toss the cooked pasta with the cheese sauce until well coated, then transfer everything to a buttered baking dish. Taste and adjust seasoning.
6. Top and bake: Sprinkle the reserved cheese over the top and bake at 375°F (190°C) for 20–25 minutes, until the top is bubbly and golden. Let rest for 10 minutes before serving so the casserole sets.
Scroll down to the recipe card for full ingredient amounts, nutrition, and serving details.
Substitutions
- Pasta: cavatappi, shells, penne, or fusilli work well.
- Sharp cheddar: swap for white cheddar or gruyère for a more complex flavor.
- Colby Jack: Monterey Jack or Gouda are good alternatives.
- Mozzarella: use fontina or low-moisture mozzarella to reduce moisture.
- Butter: margarine or olive oil in a pinch.
- Flour: cornstarch or arrowroot can thicken the sauce (use less).
- Whole milk/heavy cream: 2% with a bit of half-and-half or evaporated milk can be used if needed.
Equipment
- Large pot
- Strainer
- Whisk
- Cheese grater
- Baking dish
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at low heat with a splash of milk to bring back creaminess. To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Top tips for Success!
- Undercook the pasta slightly so it stays tender, not mushy, after baking.
- Shred cheese from a block for a smoother melt and creamier sauce.
- Allow the baked mac and cheese to rest for 10 minutes before serving so it sets and slices cleanly.
FAQ
Yes. Assemble the dish, cover, and refrigerate up to 24 hours. When ready to bake, add a splash of milk, then bake until hot and bubbling.
Cheese sauce can become grainy if cooked at too high a heat or if the sauce boils after cheese is added. Melt cheese over low heat and stir gently.
Yes. Substitute additional milk or half-and-half, but expect a slightly less rich sauce.
Related
If you enjoy this recipe, explore other easy pasta dishes for more ideas.
-
The Best Street Corn Pasta Salad with Chicken
-
Creamy White Bolognese Sauce (with Rigatoni)
-
Creamy Garlic Parmesan Chicken Ramen (20-Minute)
-
Fantastic Lemon Basil Pasta with Chicken
Pairing
These desserts pair nicely with mac and cheese and make a comforting finish to the meal.
-
Salted Brown Butter Maple Syrup
-
No-Bake Reese’s Peanut Butter Chocolate Bars
-
The Viral Dot Cakes Dessert
-
Ultimate Red Velvet Cookies (with Chocolate Chips)
Melty Three-Cheese Mac & Cheese Recipe (Baked)
Food safety
- Do not leave prepared food at room temperature for long periods.
- Never leave cooking food unattended.
- Use oils appropriate for high heat and ensure good ventilation when cooking on a gas stove.
- Refrigerate leftovers promptly in airtight containers.
Follow your local food-safety guidelines for more details.