My kids are big fans of mac and cheese, they’re always requesting slow cooker mac and cheese, stovetop mac and cheese and this ultra decadent baked version. In my opinion, you can never go wrong with mac and cheese! Macaroni and cheese is a timeless recipe for a reason – it’s incredibly delicious! This baked mac and cheese is the ultimate version of this popular comfort food dish. It features hearty corkscrew pasta in a super smooth and creamy sauce, with plenty of melted cheese for good measure. It’s the best mac and cheese you’ll ever taste. Serve this side dish recipe with other comfort food classics such as slow cooker short ribs, spiral ham or roasted cornish hen.
Baked Mac And Cheese Ingredients
To make this homemade mac and cheese, you will need butter, flour, water, milk, pasta, salt, garlic powder, onion powder, smoked paprika, black pepper, cheddar cheese and mozzarella cheese.
How Do You Make Baked Mac And Cheese?
Start by making a roux with butter and flour, then whisk in milk and water. Add pasta and spices to the milk and bring the mixture to a simmer. No need to drain the noodles, as they will cook in the sauce. When the noodles are tender or al dente, stir in two types of shredded cheese. The final step is to transfer your mac and cheese to a casserole dish, top it with more cheese, then bake everything to gooey and melted perfection.
Tips for Baked Mac and Cheese
I use corkscrew pasta in this recipe, it’s sometimes called cavatappi or cellentani. These noodles are heartier than standard elbow macaroni noodles and don’t get mushy as they bake. If you want to use elbow macaroni or a different type of short pasta, that will also work just fine. If you use elbow macaroni, you may need to reduce the cook time. I recommend using freshly grated cheese for this recipe. The bagged pre-shredded cheeses are coated in anti-caking agents and just don’t melt as smoothly. I find that whole milk works best for the creamiest sauce. That being said, you can make this recipe with other types of milk with good results. For a richer dish, use part milk and part heavy cream. You can assemble this dish ahead of time. Simply transfer the cooked pasta in cheese sauce to the baking dish, add the cheese on top, then cover it and store it in the fridge for up to 6 hours. The pasta will continue to absorb the sauce as it sits in the fridge, so the end result will not be quite as saucy as mac and cheese that is freshly baked.
Flavor Variations
I am a purist, and I love my mac and cheese simply with the noodles and cheese sauce, sometimes with a little parsley for garnish. But there are countless ways to dress up your macaroni and cheese. Some suggestions are:
Protein: Try adding some smoked ham, crumbled cooked bacon, grilled chicken breast, grilled shrimp or Italian sausage. Herbs & Spices: You can stir in some fresh parsley or chives for added flavor and color. Dried Italian seasoning is also a great addition, as well as mustard powder, Cajun seasoning or Creole seasoning. Vegetables: Mix in some cooked veggies such as sauteed kale, roasted cherry tomatoes, grilled broccoli or sauteed mushrooms. Topping: Feel free to mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle the mixture over the top of the mac before it goes into the oven.
I typically serve this baked mac and cheese as a side dish, but my kids often eat it as a main course! Here are some entree and side dish suggestions to go with your mac and cheese. This is a must-make recipe in my house, and I hope your family loves it as much as mine does!
Baked Mac and Cheese Video
