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This easy Baked Macaroni and Cheese is the perfect comfort food! Tender elbow macaroni in a creamy cheddar & gruyere cheese sauce is baked until bubbly and golden brown. This side dish goes with just about any meal!
Nothing beats good mac and cheese made from scratch! While we’ve all had the instant kind, the homemade kind is literally life-changing. This Baked Macaroni and Cheese comfort food at its finest. It is rich, creamy, and very cheesy.
Enjoy this dish for dinner, any day of the week, or as a holiday side dish!
Why you should make this recipe
- Creamy and full of flavor: You will love how creamy and tasty this baked pasta recipe comes out. The cheddar cheese and gruyere cheese do the job and you won’t need to add any cream or butter! It comes out so delicious and flavorful.
- Versatile: It’s the perfect side dish that pairs wonderfully with so many main entrees! Serve alongside anything from chicken and steak to pork chops. And, of course, be sure this has a place on the table during the holidays.
- Family-friendly: This baked mac and cheese is a crowd-pleaser. Kids and adults can’t get enough!
Ingredients needed
Baked macaroni and cheese is made mostly with simple pantry staples and items you probably already have on hand. Here’s the lineup:
- Macaroni noodles: We like classic elbow macaroni, but feel free to use any favorite short pasta. Whole wheat or gluten-free noodles work too!
- Garlic: For lovely savory flavor.
- Milk: We like to keep things lighter by using unsweetened almond milk, but you can use any milk you’d like.
- Cornstarch: Mixed with the milk to thicken the sauce.
- Cheddar cheese: A must when making mac and cheese! We use sharp red cheddar because it has a great flavor, melts well, and gives the dish that classic orange color.
- Gruyere cheese: The combination of cheddar and gruyere gives this dish the best flavor!
- Parmesan cheese: A sprinkle of parmesan cheese over the top before baking adds even more flavor and cheesiness!
How to make this recipe
This is really such an easy recipe! Just a few steps and you’ll be enjoying the most delicious mac and cheese in no time at all. Here’s the simple process, but for the full, printable recipe, reference the recipe card at the bottom of the page.
- Cook the pasta: Preheat the oven to 350F and cook the pasta according to the package directions until al dente, then transfer to a baking dish.
- Make the cheese sauce: While the pasta cooks, prepare the cheese sauce. Heat oil in a saucepan over medium heat. Add garlic and sauté for 30 seconds. Stir in the milk and allow it to heat. Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Once the milk is hot, stir in the cornstarch, cheddar, and gruyere. Stir continuously for a few minutes, until the cheese melts and the sauce thickens. Taste and season the sauce with salt and pepper.
- Add sauce to pasta: Pour the sauce over the cooked pasta and stir to coat. Sprinkle it with parmesan cheese.
- Bake: Place in the oven and bake for 25-30 minutes, or until bubbly and golden brown. Garnish with fresh thyme, if desired.
Expert Tips for making this homemade mac and cheese
A few notes for the best-baked macaroni and cheese:
- We recommend using freshly grated cheese for this recipe. The bagged pre-shredded cheeses are coated in anti-caking agents and just don’t melt as smoothly.
- Bake the macaroni and cheese uncovered to ensure that the top becomes golden and slightly crispy.
- Cook pasta only till al dente (about one minute less than what the package instructions say) to avoid mushy mac and cheese.
Frequently asked questions
We like using a combination of several kinds of cheese. Cheddar cheese is always included and then we add in another mild cheese, like Gruyere. Other cheese varieties that work great: are Colby, Monterey jack, pepper jack, muenster, Gouda, Havarti, Mozzarella, Fontina, American, White Cheddar, and Provolone.
Elbow macaroni noodles are classic, but any short pasta that can hold the cheese sauce works. Small shells, farfalle, cavatappi, rotini, and mini penne are all good options.
Macaroni and cheese don’t need a lot of additional seasoning because they will get plenty of flavor from the cheese. We like the addition of sautéed garlic, salt, pepper, and fresh thyme to garnish.
Variations to consider
If you want to change things up, there are countless ways to dress up your macaroni and cheese. Some suggestions are:
- For a crispy topping try adding toasted panko breadcrumbs or crushed ritz crackers on top.
- Crumbled cooked bacon stirred into the mac and cheese before baking.
- Add in sliced jalapeños or cayenne pepper for some spice.
- You can sneak some veggies in this mac and cheese like peas, chopped steamed broccoli, or cauliflower.
Storage recommendations
- Storing: Store leftover mac and cheese in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta a bit creamier then, reheat in the microwave in small increments, covered until heated through.
More delicious side dishes to try
- Butternut Squash Casserole
- Easy Maple Roasted Carrots
- Healthy Eggplant And Zucchini Gratin
- Garlic Butter Hasselback Potatoes
- Easy Chickpea Feta Salad
- Cucumber Onion Salad
- Air Fryer Broccoli
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Baked Macaroni and Cheese
Ingredients
- 12 oz whole wheat or gluten-free elbow macaroni, chickpea or lentil pasta for healthier option
- 1 tbsp avocado oil
- 2-3 garlic cloves, minced
- 4 cups almond milk, or milk of choise
- 2 tbsp cornstarch
- 2 cups sharp red cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- Kosher salt and pepper, to taste
- 1/2 cup Parmesan cheese shredded
- Optional: fresh thyme to garnish
Instructions
- Preheat the oven to 350ºF and cook the pasta according to the package directions until al dente, then transfer to a baking dish.
- While the pasta cooks, prepare the cheese sauce. Heat oil in a saucepan over medium heat. Add garlic and saute for 30 seconds. Stir in the milk and allow it to heat.
- Meanwhile, in a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Once the milk is hot, stir in the cornstarch, cheddar, and gruyere. Stir continuously for a few minutes, until the cheese melts and the sauce thickens. Taste and season the sauce with salt and pepper.
- Pour the sauce over the cooked pasta and stir to coat. Sprinkle it with parmesan cheese.
- Bake for 25-30 minutes, or until bubbly and golden brown. Garnish with fresh thyme, if desired.
Notes
- Storing: Store leftover mac and cheese in an airtight container in the refrigerator for 3-4 days.
- Reheating: Before reheating, stir in a bit of milk to make the pasta a bit creamier then, reheat in the microwave in small increments, covered until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this Mac and Cheese. They were so good. Thank you