{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/baked-mac-and-cheese","markdownUrl":"https://trevorfarias.com/recipes/baked-mac-and-cheese/recipe.md","name":"Creamy Baked Mac and Cheese Recipe","description":"Creamy, old-fashioned baked macaroni and cheese with a smooth cheddar sauce and a golden, bubbly top. Stays creamy after baking. Serves 8 as a main or 12 as a side.","summary":"For creamy baked mac and cheese, undercook 1 pound of elbow macaroni by 2 minutes, make a béchamel with butter, flour and warm whole milk, then take it off the heat and stir in freshly shredded sharp cheddar and Gruyère a handful at a time. Combine with the pasta, pour into a buttered dish, top with more cheese, and bake at 375°F for 20 to 25 minutes until bubbling and golden.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Sides","cuisine":"American","keywords":["baked mac and cheese","mac and cheese recipe","macaroni and cheese","creamy mac and cheese","homemade mac and cheese","southern baked mac and cheese","thanksgiving side dish"],"prepTime":"PT20M","cookTime":"PT35M","totalTime":"PT1H","yield":"One 9x13-inch dish (8 main or 12 side servings)","servings":8,"ingredientGroups":[{"name":"For the mac and cheese","ingredients":[{"amount":"1","unit":"pound","name":"elbow macaroni","note":"or cavatappi or shells","text":"1 pound elbow macaroni, or cavatappi or shells"},{"amount":"6","unit":"tablespoons","name":"unsalted butter","note":"85 g","text":"6 tablespoons unsalted butter, 85 g"},{"amount":"1/3","unit":"cup","name":"all-purpose flour","note":"40 g","text":"1/3 cup all-purpose flour, 40 g"},{"amount":"3 1/2","unit":"cups","name":"whole milk","note":"warmed","text":"3 1/2 cups whole milk, warmed"},{"amount":"1","unit":"can (12 ounces)","name":"evaporated milk","text":"1 can (12 ounces) evaporated milk"},{"amount":"1 1/2","unit":"teaspoons","name":"fine salt","text":"1 1/2 teaspoons fine salt"},{"amount":"1/2","unit":"teaspoon","name":"black pepper","text":"1/2 teaspoon black pepper"},{"amount":"1","unit":"teaspoon","name":"dry mustard powder","note":"or 1 tablespoon Dijon","text":"1 teaspoon dry mustard powder, or 1 tablespoon Dijon"},{"amount":"1/2","unit":"teaspoon","name":"smoked or sweet paprika","text":"1/2 teaspoon smoked or sweet paprika"},{"amount":"1","unit":"pound","name":"sharp cheddar","note":"shredded from a block, about 4 cups","text":"1 pound sharp cheddar, shredded from a block, about 4 cups"},{"amount":"6","unit":"ounces","name":"Gruyère or Monterey Jack","note":"shredded, about 1 1/2 cups","text":"6 ounces Gruyère or Monterey Jack, shredded, about 1 1/2 cups"}]},{"name":"For the topping","ingredients":[{"amount":"1","unit":"cup","name":"shredded sharp cheddar","note":"reserved from a block","text":"1 cup shredded sharp cheddar, reserved from a block"},{"amount":"1/4","unit":"cup","name":"grated Parmesan","text":"1/4 cup grated Parmesan"},{"amount":"1","unit":"tablespoon","name":"chopped fresh parsley or chives","note":"for serving; optional","text":"1 tablespoon chopped fresh parsley or chives, for serving; optional"}]}],"steps":[{"step":1,"name":"Prepare the pan and pasta","text":"Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Bring a large pot of well-salted water to a boil and cook the macaroni for 2 minutes less than the package directions. Drain well and set aside.","tip":null},{"step":2,"name":"Make the roux","text":"In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes, until bubbly and smelling slightly nutty but not browned.","tip":null},{"step":3,"name":"Thicken the sauce","text":"Slowly pour in the warm milk and the evaporated milk, whisking constantly. Add the salt, pepper, mustard and paprika. Cook, whisking often and scraping the bottom, until the sauce is steaming and thick enough to coat the back of a spoon, 6 to 8 minutes. Do not let it boil hard.","tip":null},{"step":4,"name":"Melt in the cheese","text":"Take the pan off the heat and let it sit for 1 minute. Stir in the cheddar and Gruyère a handful at a time, letting each addition melt before adding the next, until the sauce is smooth.","tip":null},{"step":5,"name":"Combine and top","text":"Add the drained pasta to the sauce and stir to coat; it will look very saucy. Pour into the baking dish and spread evenly. Sprinkle with the reserved cheddar and the Parmesan.","tip":null},{"step":6,"name":"Bake","text":"Bake uncovered for 20 to 25 minutes, until bubbling at the edges and golden in spots on top. For a browner top, broil for 1 to 2 minutes, watching closely.","tip":null},{"step":7,"name":"Rest and serve","text":"Let it rest for 5 minutes so the sauce settles, then sprinkle with parsley or chives and serve.","tip":null}],"equipment":["Large pot for boiling pasta","Large saucepan or Dutch oven","Whisk","Box grater","9x13-inch baking dish"],"notes":["Shred the cheese from a block for the smoothest sauce.","Take the sauce off the heat before stirring in the cheese.","The mixture should look very saucy going into the oven. The pasta absorbs it."],"storage":["Refrigerate leftovers covered for up to 4 days.","Reheat portions in the microwave or in a covered dish at 350°F with a splash of milk stirred in to bring back the creaminess.","Freeze in airtight containers for up to 2 months. The texture is slightly softer after thawing."],"variations":["Crunchy topping: toss 1 cup panko with 2 tablespoons melted butter and sprinkle over the cheese before baking.","Bacon: stir 8 slices of crumbled cooked bacon into the pasta.","Stovetop: skip the oven and serve straight from the pot after stirring in the pasta; use only 3 cups of milk."],"faqs":[{"question":"How do I keep baked mac and cheese creamy?","answer":"Make plenty of sauce, undercook the pasta by 2 minutes, and do not overbake. The mixture should look almost soupy going into the oven, because the pasta absorbs sauce as it bakes."},{"question":"Why is my cheese sauce grainy?","answer":"The cheese got too hot, or you used pre-shredded cheese coated with starch. Take the sauce off the heat before adding cheese, add it gradually, and shred it yourself."},{"question":"What cheese is best for mac and cheese?","answer":"Sharp cheddar for flavor, combined with a smooth-melting cheese like Gruyère, Monterey Jack, fontina or Colby. Avoid using only very aged, crumbly cheeses."},{"question":"Can I make mac and cheese ahead?","answer":"Yes. Assemble it up to 24 hours ahead with an extra 1/2 cup of milk in the sauce, cover and refrigerate. Bake covered for 20 minutes at 350°F, then uncovered for 20 to 25 minutes."}],"nutritionPerServing":{"calories":690,"fatGrams":37,"saturatedFatGrams":22,"carbohydrateGrams":56,"fiberGrams":2,"sugarGrams":11,"proteinGrams":33,"sodiumMilligrams":910,"cholesterolMilligrams":115}}