We love a good summer side dish. This recipe pairs perfectly with our BBQ Pulled Chicken and Easy Cole Slaw, Easy Macaroni Salad and Baked Beans for your best summer cookout ever.
Baked Mac and Cheese Recipe
We LOVE a good macaroni and cheese. This baked version is our favorite though hands down because it is comfort food at its finest. The cheese sauce, the sharp cheddar cheese, the freshy shredded cheese in the sauce and the use of pre-shredded only as a topping means you have the creamiest, best mac and cheese recipe that would make a Southern cook proud.
What to serve with Mac and Cheese? Serve my Super Crispy Fried Chicken or Oven Fried Chicken and KFC Potato Wedges. Then serve an Easy Fruit Salad for dessert to feel healthy.
Upgrade this go-to comfort food with a homemade version. These easy homemade mac and cheese recipes are way more exciting (and filling!) than noodles and powdered cheese, and best of all, make. The best stovetop mac and cheese! This recipe is like blue box mac and cheese, but made with real cheddar cheese. It's creamy, delicious and so easy to make! The best stovetop mac and cheese! This recipe is like blue box mac and cheese, but made with real cheddar cheese.
But really, it all comes back to this one. It’s easy, cheesy, creamy, and perfect for potlucks or bbqs or the holidays. This recipe can also be adapted so many ways you’ll want to make it every week.
How long do you bake mac and cheese:
Macaroni and Cheese is typically baked for 30 minutes in the oven at 350 degrees when using an egg to help set the milk and cheese mixture. If you aren’t using an egg, additional cook time will be needed, from 45 minutes to up to an hour.
What are the best cheeses for Mac and Cheese? Sharp cheddar, jack cheese, pepper jack cheese, mozzarella and gouda are all top favorites. Adding a harder cheese like Parmesan as anything other than a topping will result in a grainier mac and cheese filling. Of course any processed cheeses like Velveeta or American cheese are popular options as well to create a more creamy filling.
Can you make Macaroni and Cheese in the slow cooker? Yes, yes you can: Slow Cooker Mac and Cheese.
Can you make Mac and Cheese on the stovetop? Yes, yes you can: Super Creamy Macaroni and Cheese.
Does this Mac and Cheese taste like Boston Market’s? No, it doesn’t, but this one does! Boston Market Mac and Cheese (Copycat)
Frequently Asked Questions about Baked Mac and Cheese:
Do you Cover Baked Mac and Cheese with Foil? No, you don’t cover it with foil as it will steam the insides instead of giving it a baked texture.
What toppings can you put on baked mac and cheese? We love a good buttered panko or buttered ritz topping. Melt the butter in your skillet then toast the panko/ritz crackers in the melted butter until slightly toasted.
Can you skip adding the egg? Yes, if you would like you can certainly skip the egg, just either cook the milk mixture for an additional 5 minutes or bake the macaroni and cheese for an additional 15-20 minutes.
Can you skip the powdered mustard? Can you substitute regular mustard? I wouldn’t do either. Skipping the powdered mustard removes a dimension of flavor that you know but may not be able to single out and adding prepared mustard would be too strong of a flavor.
Can you eat this Baked Mac and Cheese without baking it? If you want to enjoy this without baking, leave the egg out. I’d still at least cover it with the remaining cheddar cheese and broil it under the broiler for a couple of minutes to melt the cheddar. Also be prepared to cook the milk mixture an additional 6-8 minutes to account for the lack of baking.
Can I use pre-shredded cheese? I highly recommend against it for anything but the topping. Pre-shredded cheese has added ingredients in it which help to prevent the cheese from naturally sticking together. This also creates a less smooth and creamy texture to your macaroni and cheese.
Why do you rinse the pasta? I rinse the pasta in this recipe to remove the starchy coating that is in pasta water. We don’t need any help in thickening our cheese mixture. I also let the pasta cool because using hot pasta is like adding a sponge to your mixture. Freshly cooked pasta finished in sauce is generally so delicious because hot pasta likes to soak up any liquids it can.
The first time you make this mac & cheese you should make it exactly as written in the recipe because that is the best homemade mac and cheese ever. Next time you want mac n cheese you can mix up the flavors and add in some new ingredients! You can even mix up the pasta shapes to keep things fresh. Who said elbow pasta has the market cornered on baked macaroni?
Additional Flavor Mix-In Ideas for Baked Mac and Cheese Recipe:
Bacon: This wouldn’t be my site if I didn’t immediately offer bacon as an option.
Jalapeño Popper Mac and Cheese: I use either fresh (for more of a punch) or pickled jalapeños, bacon, and 8 ounces cream cheese cut into larger cubes and dotted on top.
Tex Mex Mac and Cheese: Swap the mozzarella for pepper jack. Add in a can of diced chilis (4 ounces) and roasted corn. Also add 1/2 teaspoon more cayenne powder, 2 teaspoons cumin and 2 teaspoons chili powder.
Italian Mac and Cheese: Add in 1 teaspoon dried oregano, 1 teaspoon dried basil and minced garlic (3 cloves) to the butter mixture in the beginning. Swap the sharp cheddar for white cheddar cheese and top with shredded Parmesan cheese in addition to the white cheddar cheese.
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Baked Mac and Cheese Recipe
Yield:12Servings
Prep Time: 30minutes
Cook Time: 30minutes
Total Time: 1hour
Course: Side Dish
Cuisine: American
Author: Sabrina Snyder
Baked Mac and Cheese is the ultimate side dish for any meal made with three cheeses, this classic is perfect for the holidays and for summer cookouts!
Ingredients
1poundelbow macaroni
1/2cupunsalted butter
1/2cupall-purpose flour
2teaspoonspowdered mustard
1/2teaspooncayenne pepper
1teaspoonpaprika
6cupsmilk
2teaspoonskosher salt
1/2teaspooncoarse ground black pepper
1large egg
4ouncesMonterey jack cheese
4ouncesmozzarella
12ouncessharp cheddardivided
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
Shred the cheeses, keeping 2 cups of the cheddar off to the side for the topping.*
Cook the pasta two minutes shy of the instructions, rinse and let cool. (We don't want the extra starch of the water making the mac and cheese too thick)
Add the butter to a large stockpot and melt on medium-low heat.
Add the flour, mustard, cayenne and paprika and whisk together until fully combined, cook for an additional 15 seconds.
Add the milk slowly while whisking to keep the mixture well combined.
Add in the salt and pepper and cook for an additional 5 minutes.
Remove 1 cup of the milk mixture and let cool for a 3-5 minutes in the refrigerator in a larger glass measuring cup or bowl.
Add the egg to the cooled milk and whisk it well until fully combined.
Slowly pour the egg and milk mixture into the rest of the milk while whisking very well.**
Add in the Monterey jack, mozzarella and 1 cup of the sharp cheddar and whisk until combined.
Add the cooled macaroni back into the pot and toss with the cheese sauce.
Pour into a 9x13 baking dish and top with the remaining 2 cups of shredded cheddar cheese.
Recipe Notes
Best Cheese For Mac And Cheese Casserole
* I use blocks of cheese for my mac and cheese because shredded cheese is coated in a powder that prevents the cheese from sticking to each other. This also results in cheese that may not melt as fully and result in as creamy of a texture as we'd like.
** Removing the cup of milk, cooling, then adding in the egg allows for us to temper the egg which prevents it from immediately scrambling in the hot milk mixture.
Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.
Instant Pot Mac and Cheese – This macaroni and cheese is every family’s favorite comfort food pasta recipe made easy in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!
Have I mentioned lately that I’m kind of in love with my Instant Pot? If you have been following me on Instagramyou’ll know that I’ve documented my daily trials and errors using the thing. I was so skeptical of even getting one in the first place, and now, it’s pretty much all I want to use for cooking at all! It takes a lot of the in-between steps out of making simple recipes. Like this mac and cheese, the pasta cooks in just enough liquid, with no need to drain! If you’re looking for more amazing Instant Pot dinners definitely try out this Instant Pot Jambalaya it’s out of this world!!
My family absolutely LOVED this macaroni and cheese. Well, I did too. The flavor was absolutely perfect and it was super creamy, just like a good mac should be.
I made this recipe in my 8 quart Instant Pot, and it will definitely work just fine if you have a 6 quart as well. It makes a whole lot by the way. Yay for leftovers!
There was enough for my family of four to eat this as a main dish with a side salad for supper. Then, my kids took some for lunch in their thermos to school the next day. Even after that we had enough left to use up as a side dish later in the week!
How to Make Instant Pot Mac and Cheese:
For the best flavor, I recommend using chicken broth as your cooking liquid. I used low sodium chicken broth. If you don’t have low sodium, leave out the extra addition of salt, then salt as needed when serving.
Use seasoning! I add salt, pepper, garlic powder, and hot sauce to this before cooking. Don’t worry, the hot sauce does not make this spicy at all. It just adds an additional layer of flavor that’s amazing.
Use a combination of cheeses for the best taste. I use a mixture of sharp cheddar, mozzarella. When you add the cheese, make sure to stir continuously so that it all melts in really well and you aren’t left with clumps.
Don’t use canned milk. I used regular 2% milk, and I recommend that or whole milk for best results. Most of the recipes I saw for Instant Pot mac and cheese used evaporated milk which I am not a fan of at all.
Enjoy!
~Nichole
Instant Pot Mac and Cheese
Instant Pot Mac and Cheese - This macaroni and cheese is every family's favorite comfort food pasta recipe made easy in the Instant Pot! You can have creamy, mouthwatering, homemade mac and cheese for dinner in about 10 minutes!
Cook Time5mins
Calories: 206kcal
Ingredients
16OuncesUncooked Elbow Macaroni
4CupsChicken Broth
2TablespoonsButter
1TeaspoonHot Pepper Sauce
1TeaspoonGarlic Powder
1/2TeaspoonPepper
1/2TeaspoonSalt
2CupsShredded Cheddar Cheese
1CupShredded Mozzarella Cheese
1/2CupShredded Parmesan Cheese
1/2 -1CupMilk
Instructions
Top Rated Macaroni And Cheese Recipe
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste.
Notes
NOTE ABOUT MEASURING: This recipe calls for one, 16 ounce box of dried elbow macaroni. If you are measuring from a large bag, this is equal to 4 cups dry measure. The 16 ounces is also equal to 453 grams.NOTE: Some people say that they find this 'stringy' Mozzarella is a stringy cheese, if you don't like that texture, use a different cheese, or all cheddar. Also, keep in mind that you MUST add the cheese in 3-4 handfuls, stirring between each addition, don't add all of the cheese at once.NOTE: The cheeses listed in the recipe have produced the best flavor that I have found. Feel free to use your family's favorite cheese combination.NOTE: For the milk, start with 1/2 cup and add up to one cup if you find it needs to be thinned out a little bit more.