Although there are hundreds of different mac and cheese recipes and everyone seems to have their own way of making this classic comfort food, baked mac and cheese is in a league all of its own.

Serve this as a meal or pair it up with your holiday roast as a tantalizing side dish. There’s no wrong way to enjoy macaroni and cheese, and you are sure to find plenty of occasions to make it. If it’s cheesy deliciousness you’re looking for, this recipe offers all that and more.

This cozy comfort food has lots of variations and you can transform it into a meal adding your favorite protein, perhaps cooked chicken breast or steak or even some juicy lobster or crab to give it a gourmet touch. If you’ve only ever had readymade mac and cheese, this recipe is going to blow your socks off. And if you have made your own, see how this one compares.

Why You’ll Love the Recipe

This is an easy mac and cheese recipe to make but it tastes so good. Be fully prepared to fall head over head with this incredibly creamy and delicious recipe.

How to Serve It

Mac and cheese can be enjoyed as it is, paired with your favorite protein or served with your holiday dinner.

Can You Make It Ahead?

You can but it comes out less creamy if you do, so it’s best to make and serve this fresh.

Storage Instructions

Keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of cream or milk and microwave until hot, stirring every 20 seconds or so.

Variations and Substitutions

Add cooked chicken or shellfish or sprinkle crispy bacon on top before serving. Use a different type of cheese if liked.

Ingredients:

Dried macaroni
All-purpose flour
Unsalted butter
Half & Half
Whole milk
Shredded Gruyere cheese
Shredded medium cheddar cheese
Smoked or regular paprika
Salt
Black pepper

How to make Classic Creamy Mac and Cheese Bake:

Step 1. Preheat the oven to 325 degrees F and lightly grease a 13×9-inch baking dish.

Step 2. Fill a pot with water and bring it to a boil, then add a pinch of salt.

Step 2. Add the pasta and cook for 1 minute less than what it says on the packaging (you want it al dente).

Step 4. Drain and toss with a little oil so it doesn’t stick together.

Step 5. Toss the shredded cheeses together.

Step 6. Melt the butter in a pan on the stove and whisk in the flour.

Step 7. Cook for a minute then pour in 2 cups of the Half & Half, whisking all the time.

Step 8. Pour in the rest of the Half & Half and then the milk, whisking constantly.

Step 9. Keep cooking and whisking until thickened.

Step 10. Take the cream mixture off the heat and stir in the spices and 1½ cups of the shredded cheese mixture, stirring to melt.

Step 11. Stir in another 1½ cups of the shredded cheeses until melted.

Step 12. Toss the drained pasta with the melted cheese mixture.

Step 13. Pour half of this into the baking dish and add 1½ cups of cheese on top.

Step 14. Add the other half of the pasta mixture on top and finish with the remaining cheese.

Step 15. Bake for 15 minutes or until golden and bubbling on top.

Mac and cheese is one of the best comfort dishes of all. It boasts a rich, creamy, cheesy flavor. Forget readymade or canned mac and cheese and instead make this easy recipe. It’s 100 times more delicious and you’ll want to make it on repeat!

Classic Creamy Mac and Cheese Bake

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Cook Time 35

Servings: 8

Course: Main Course

Ingredients Method

Ingredients

1 pound dried macaroni elbow pasta shapes
½ cup all-purpose flour
½ cup unsalted butter
2 ½ cups Half & Half
1 ½ cups whole milk
2 cups shredded Gruyere cheese
4 cups shredded medium cheddar cheese
½ teaspoon smoked or regular paprika
½ tablespoon salt
½ teaspoon black pepper

Method

Preheat the oven to 325 degrees F and lightly grease a 13×9-inch baking dish.
Fill a pot with water and bring it to a boil, then add a pinch of salt.
Add the pasta and cook for 1 minute less than what it says on the packaging (you want it al dente).
Drain and toss with a little oil so it doesn’t stick together.
Toss the shredded cheeses together.
Melt the butter in a pan on the stove and whisk in the flour.
Cook for a minute then pour in 2 cups of the Half & Half, whisking all the time.
Pour in the rest of the Half & Half and then the milk, whisking constantly.
Keep cooking and whisking until thickened.
Take the cream mixture off the heat and stir in the spices and 1½ cups of the shredded cheese mixture, stirring to melt.
Stir in another 1½ cups of the shredded cheeses until melted.
Toss the drained pasta with the melted cheese mixture.
Pour half of this into the baking dish and add 1½ cups of cheese on top.
Add the other half of the pasta mixture on top and finish with the remaining cheese.
Bake for 15 minutes or until golden and bubbling on top.

Marie

Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.