Name: Cheddar Baked Mac and Cheese Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter (2/3 stick, plus more for greasing); 1/3 cup all-purpose flour; 3 cups whole milk; 1 cup heavy cream; 1/2 cup reserved pasta water; 1 tsp paprika; 1 tsp mustard powder (or 2 teaspoons Dijon mustard); 1 tsp garlic powder; 1/2 tsp onion powder; 1 Tbsp plus 1/2 tsp fine sea salt (divided, plus more to taste); 1/4 tsp freshly ground black pepper (plus more to taste); 1 lb elbow macaroni pasta (preferably high-quality Italian bronze-cut); 1 Tbsp extra-light olive oil (or other neutral oil); 6 cups shredded medium cheddar cheese (16 oz); 2 cups shredded mozzarella cheese (6 oz)

If you’re craving that ultimate comfort food that hugs you from the inside, you’ve got to try this Cheddar Baked Mac and Cheese Recipe. It’s the kind of dish that’s creamy, cheesy, and bakes up with a beautiful golden crust – perfect for family dinners, potlucks, or even just a cozy night in. I absolutely love how this recipe balances sharp cheddar with melty mozzarella, making it irresistibly gooey without being overwhelming. Stick with me, and I’ll walk you through every step so your mac and cheese turns out perfectly every single time.

💚

Why You’ll Love This Recipe

Ultra Creamy Texture: Thanks to the combo of whole milk, heavy cream, and freshly melted cheeses, you get that perfect smooth bite every time.
Double Cheese Delight: Mixing sharp cheddar with mozzarella creates gooeyness plus a rich flavor that never gets old.
Easy to Make, Crowd-Pleasing: This recipe scales up beautifully and reheats like a dream for leftovers.
No Dry Breadcrumbs Needed: We swap the traditional topping for more cheese, which keeps the mac moist with a delicious crispy crust instead.

The image shows a top view of several glass bowls and small colorful bowls arranged neatly on a white marbled surface. There are two larger glass bowls with shredded cheese: one filled with bright orange shredded cheddar cheese at the bottom center, and the other with white shredded cheese positioned to the right. At the top right, there is a large clear glass measuring cup filled with white milk, and below it a smaller glass measuring cup also filled with milk or cream. To the left side, there is a bright blue and yellow box of elbow pasta. Around these main items, four small bowls hold various spices and powders in colors of red, light brown, beige, and yellow, and a small glass bowl contains several cubes of pale yellow butter. An orange spoon rests near the middle, filled with white powder. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic here is in the balance between creamy dairy, flavorful cheeses, and perfectly cooked pasta. Using high-quality elbow macaroni and real cheeses makes a world of difference, so I recommend seeking out good cheddar and authentic Italian pasta if you can.

Unsalted Butter: Helps create a velvety roux and prevents your casserole dish from sticking.
Fine Sea Salt: Divided use keeps your pasta and sauce perfectly seasoned.
Elbow Macaroni Pasta: Look for bronze-cut pasta which grabs on to cheese sauce better than smooth pasta.
Extra-Light Olive Oil: Stops your pasta from clumping after draining without adding flavor that competes.
Medium Cheddar Cheese: Sharp and flavorful, it forms the backbone of the cheesy sauce.
Mozzarella Cheese: For that stretchy, melty texture we all adore.
All-Purpose Flour: Your thickening agent to make the smooth roux base of the sauce.
Whole Milk: Adds richness and helps create a creamy texture.
Heavy Cream: Boosts creaminess and lends a luscious mouthfeel.
Paprika: Just a touch for warmth and color.
Mustard Powder: Or Dijon mustard, which adds a subtle tang that wakes up the cheese flavor.
Garlic Powder: A hint of savory depth.
Onion Powder: Works beautifully in combo with garlic for that classic comfort flavor.
Freshly Ground Black Pepper: Freshly cracked is best to balance the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Cheddar Baked Mac and Cheese Recipe is—whether you want it extra indulgent or a bit lighter, there’s a way to make it your own. Sometimes I toss in extras or switch up the cheeses based on what’s in my fridge.

Add Bacon or Pancetta: My family goes crazy when I throw crispy bacon bits in the mix for a smoky twist.
Swap Cheeses: Throw in some Gruyère or smoked gouda for a deeper flavor profile.
Make It Gluten-Free: Use gluten-free pasta and substitute the flour with a gluten-free blend; it works surprisingly well!
Veggie Boost: Add steamed broccoli or sautéed mushrooms for added texture and nutrition.

How to Make Cheddar Baked Mac and Cheese Recipe

Step 1: Prep Your Pasta Like a Pro

Start by preheating your oven to 350°F and generously buttering your casserole dish to keep things from sticking and promote browning. Bring a big pot of salted water to a boil and cook your elbow macaroni until it’s al dente—meaning just firm to the bite. This is important because the pasta will continue cooking in the oven, and you don’t want soggy noodles. Don’t forget to scoop out about half a cup of pasta water before draining; this starchy water gives your sauce extra body and helps it cling to your noodles beautifully. Drizzle the drained pasta with a little olive oil so it doesn’t stick while you work on the sauce.

Step 2: Whip Up the Creamiest Cheese Sauce

In a large pot or Dutch oven over medium heat, melt the butter until foamy. That’s your cue to whisk in the flour—the start of a roux—which will thicken your sauce. Keep whisking for about two minutes until the mixture turns a gentle golden color; it’s crucial not to let it brown or burn here or your sauce can taste bitter. Slowly pour in the milk, cream, and reserved pasta water while whisking constantly to avoid lumps. Let this cook, whisking often, until it thickens and just starts to simmer—think silky, coat-the-back-of-a-spoon consistency. Then it’s time to add paprika, mustard powder, garlic and onion powders, salt, and pepper. These give your sauce that irresistible savory depth that makes mac and cheese soooo much better than just cheese and milk.

Step 3: Melt In the Cheese in Two Stages

Grab your bowl of shredded cheddar and mozzarella and divide it into roughly two halves. Stir 3 cups of cheese right into your warm sauce until it melts smoothly before adding another 3 cups. Saving a couple of cups for the topping lets you get that classic golden, bubbly finish when baked. After all your cheese melts, toss in the pasta and fold everything together so each noodle is coated in creamy, cheesy goodness. Now you’re ready to bake.

Step 4: Bake Until Golden and Bubbling

Pour your cheesy pasta into the buttered casserole dish and spread evenly. Sprinkle the remaining 2 cups of cheese over the top—this creates the mouthwatering crust everyone loves. Bake for about 15 minutes until the top is melted and bubbling. If you want that golden-brown crust to really shine, pop it under the broiler for the last 2 or 3 minutes, but watch carefully so it doesn’t burn. Serve warm and prepare for compliments!

👨‍🍳

Pro Tips for Making Cheddar Baked Mac and Cheese Recipe

Don’t Skip the Reserved Pasta Water: That little bit of starchy water is a game-changer for your sauce’s texture and helps it cling better.
Whisk Continuously for a Smooth Sauce: I learned this the hard way—any lumps come from rushing the milk in too fast or not whisking enough.
Use a Mix of Cheeses: The mozzarella brings meltiness, while the cheddar brings flavor – together they make magic.
Watch Your Broil Time Closely: The cheese topping can quickly go from perfect to burnt, so keep an eye on it.

How to Serve Cheddar Baked Mac and Cheese Recipe

A close-up of a white dish filled with three layers of cheesy macaroni. The bottom layer is creamy and pale yellow macaroni with soft curves, the middle layer is a thick stretch of melted cheese and creamy sauce in light yellow with golden brown spots on top that look bubbly and slightly toasted. A spoon lifts a portion from the dish, showing cheese strands stretching between the spoon and the macaroni below. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling a little fresh chopped parsley or chives on top just before serving—it adds a pop of color and a fresh flavor contrast to the rich cheese. Sometimes, I toss on a few crunchy fried shallots or a dash of smoked paprika for a subtle smoky hint. These simple touches really elevate the dish without overpowering that classic mac and cheese taste.

Side Dishes

This cheddar baked mac is pretty rich, so I like pairing it with crisp, bright sides like a tangy green salad with vinaigrette or roasted Brussels sprouts with lemon. It also goes brilliantly with barbecue ribs or grilled chicken for a hearty meal. If you want to keep things simple, steamed green beans or sautéed kale are easy crowd-pleasers too.

Creative Ways to Present

For special occasions, I’ve served this mac and cheese in individual ramekins, topped with a little edible gold leaf (because why not?). Kids love mini versions baked in muffin tins, perfect for lunchboxes or party platters. Using a cast-iron skillet also makes for an impressive rustic presentation—plus, it crisps up the edges beautifully.

Make Ahead and Storage

Storing Leftovers

I always let my leftover mac and cheese cool to room temperature before storing it in an airtight container in the fridge. It keeps beautifully for 3 to 4 days and reheats well without drying out (just a splash of milk helps bring it back).

Freezing

Freezing baked mac and cheese might sound scary, but it works! Just portion it into freezer-safe containers or foil pans, and it’ll last up to 2 months. When thawing, do so overnight in the fridge to maintain that creamy texture.

Reheating

Reheat leftovers gently in the oven at 325°F, covered with foil to keep moisture in, for about 20 minutes. Alternatively, the microwave works if you add a little milk and stir halfway through. This helps bring that fresh-out-of-the-oven creaminess right back.

FAQs

Can I use other types of pasta instead of elbow macaroni?

Absolutely! While elbow macaroni is classic, other sturdy shapes like cavatappi, shells, or penne also work well since they hold onto the cheese sauce nicely. Just watch the cooking time as some shapes may take longer or shorter to achieve al dente.
Why do you add mustard powder to the cheese sauce?

Mustard powder adds a subtle tangy depth that really brightens the cheddar’s sharpness without tasting like mustard. If you don’t have mustard powder, a teaspoon or two of Dijon mustard works great too.
Is it okay to make this recipe ahead of time?

Yes! You can assemble the mac and cheese, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold straight from the fridge.
What’s the best way to get a crispy topping without breadcrumbs?

Using extra shredded cheese for the topping and finishing under the broiler for a few minutes crisps it up beautifully while keeping the inside silky. It’s my favorite hack, especially for kids who don’t always like the crunch of breadcrumbs.

Final Thoughts

This Cheddar Baked Mac and Cheese Recipe holds a special place in my heart because it’s just that reliable comfort food that always brings people together—the ooey, gooey cheese, the satisfying crispy top, and that rich, creamy texture remind me of home on every single bite. I know you’ll enjoy making it as much as I do, and trust me, once the cheese bubbling starts in your oven, you’re in for a real treat. Go ahead, give it a try, and get ready for those “Wow, this is incredible!” moments around your table.