Baked Mac and Cheese

With a mix of cheddar, mozzarella and Monterrey jack cheeses, this Baked Mac and Cheese is a wonderfully rich and satisfying side dish.

Creamy and Satisfying

Whether it’s on the holiday buffet or just as a casual side for a midweek dinner, this crowd-favorite Baked Mac and Cheese is so delicious, it’ll be gone in a flash. With a mix of cheddar, mozzarella and Monterrey jack cheeses, it’s rich and creamy inside and baked golden brown on top.

Make it Mac Tonight!

Macaroni and cheese is its own food group in our house. Whether it is Stovetop Macaroni and Cheese or Muenster Mac and Cheese or this Mexi Mac and Cheese casserole, we’re suckers for pasta in a rich cheese sauce. I’ve even made Mac and Cheese Muffins!

This baked macaroni and cheese is a classic — and for good reason. It’s versatile and comforting. Three kinds of cheeses make this recipe extra cheesy and a flavorful roux makes it saucy and scrumptious.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Pasta (I use cavatappi)
• Butter
• All-purpose flour
• Garlic powder
• Kosher salt
• Ground pepper
• Whole milk
• Shredded cheddar cheese – freshly shredded is best!
• Shredded mozzarella cheese – freshly shredded is best!
• Shredded Monterey jack cheese – freshly shredded is best!

Supplies:

• Large pot
• Small bowl
• 9×13-inch baking dish

How to Make Baked Mac and Cheese

• In a large pot, cook pasta to al dente according to package directions. Drain and set aside.
• Preheat the oven to 350°F.
• In a small bowl, whisk together the flour, garlic powder, salt and pepper.
• In a large bowl, stir together the shredded cheeses.
• Reserve 1 and 1/2 cups of the combined shredded cheeses to top the dish with before baking.

• In the same pot you boiled the pasta in, melt the butter over medium heat.
• Then whisk in the flour mixture, a little at a time, continuously whisking until the mixture is thick and starts to turn light brown, about a minute.
• Slowly whisk in the milk

• Whisk until the mixture starts to thicken, about 3 minutes.
• Turn the heat to low and add 3 cups of the combined shredded cheeses, stirring until melted.
• Add the cooked pasta. 

• Stir until thoroughly coated.
• Spray a 9×13-inch baking dish with non-stick cooking spray and transfer the pasta mixture to the baking dish.
• Top pasta with the reserved 1 and 1/2 combined shredded cheeses.
• Place the baking dish in the heated oven and bake for 25-30 minutes or until the cheese on top is melted, browning and starting to crisp in spots.

Storage

To store any leftovers, place the leftover macaroni and cheese in an airtight container in the refrigerator for up to five days. Leftovers can be reheated in a microwave-safe dish in the microwave in 30 second intervals until warmed through.

To make ahead, prepare the recipe through adding the shredded cheese on top and then cover the dish tightly with plastic wrap or foil and refrigerate until ready to bake and serve. This process can be done up to 3 days in advance. When baking the refrigerated macaroni and cheese, cover the dish with foil and bake at 350°F for 15 minutes and then uncover and bake for another 10 minutes or until bubbly and starting to brown in spots on top.

If short on time, you can skip baking the dish altogether and just serve it straight from the saucepan. We just love the slightly crispy texture and flavor of the cheese when it’s baked on top.

If you make this Baked Mac and Cheese, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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