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A fork pulling macaroni and cheese out of an individual ramekin, stretching the gooey cheese along with it.
Baked Macaroni and Cheese Recipe
Prep Time
35 mins
Cook Time
15 mins
Total Time
50 mins

Your family will go crazy for this baked macaroni & cheese recipe! Sinfully creamy and gooey, with a 3-cheese blend that gives a perfect balance of flavors.

Course: Main Course, Side Dish
Cuisine: American
Keyword: baked macaroni and cheese recipes, homemade macaroni and cheese, mac n cheese, macaroni and cheese, macaroni and cheese recipe
Servings: 12
Calories: 567 kcal
  • 16 ounces elbow macaroni
  • 12 ounces extra-sharp cheddar cheese (should yield about 3 cups shredded)
  • 8 ounces gruyere cheese (should yield about 2 cups shredded)
  • 4 ounces mozzarella cheese (I use part-skim), (should yield about 1 cup shredded)
  • 1/2 cup butter (1 stick), plus 1 tablespoon extra for the noodles
  • 1/2 cup all-purpose flour
  • 4 cups milk (whatever kind you usually buy)
  • 1 cup cream
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon paprika
  • freshly ground black pepper, to taste
  1. In a large pot filled with salty water, boil the macaroni for one minute less than the package directions.

  2. Drain the pasta in a large colander, then toss with the additional 1 tablespoon of butter to coat the noodles and prevent sticking.

  3. Preheat the oven to 325 degrees F and lightly mist a 9x13 casserole dish with non-stick spray.

  4. Shred the cheeses, by hand with a box grater, or in a food processor.

  5. Melt the remaining 1/2 cup of butter in a large pot over low heat, and stir in the flour until a smooth paste forms.

  6. Slowly pour in 1 cup of the milk, while whisking.

  7. When no lumps remain, add the rest of the milk and the cream.

  8. Turn the heat up to medium and allow the sauce to thicken slightly (it should coat the back of a spoon).

  9. Whisk in the salt, garlic powder, dry mustard, paprika, and pepper.

  10. Whisk in about 1/3 of the shredded cheese, a handful at a time, allowing each addition to fully melt in before adding the next.

  11. Pour the cheese sauce over the cooked macaroni, and stir until combined.

  12. Transfer half the mixture to the prepared baking dish, then top with another 1/3 of the shredded cheese.

  13. Layer the remaining mac and cheese on top, then sprinkle on the last 1/3 of cheese and bake until the cheese is melted (about 15 minutes).

  14. Optional: Broil the top of the baked macaroni and cheese until bubbly and browned (3 to 5 minutes).

Nutrition Facts
Baked Macaroni and Cheese Recipe
Amount Per Serving
Calories 567 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Cholesterol 114mg38%
Sodium 702mg31%
Potassium 265mg8%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 5g6%
Protein 23g46%
Vitamin A 1207IU24%
Vitamin C 1mg1%
Calcium 558mg56%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.