Name: Classic Baked Macaroni and Cheese Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ½ Lb elbow macaroni; 1 C Velveeta (diced); 1 C Colby cheese (shredded); 1 C Monterey jack cheese (shredded); 1 C sharp cheddar cheese (shredded); 1 large egg; 1 12-oz can evaporated milk; ⅓ C heavy cream; 4 Tbsp salted butter (diced); 2 Tbsp sour cream; ½ Tbsp cracked black pepper; ½ Tbsp seasoned salt (to taste); ¼ Tsp cayenne pepper; 1 Tsp ground white pepper; 1 Tsp garlic powder; ½ Tsp ground mustard; ½ Tsp onion powder; ½ Tsp paprika; ½ Tsp granulated sugar; ⅛ Tsp ground nutmeg

If you’re craving that warm, gooey, soul-comforting dish that just feels like a big, cheesy hug, then you’re in the right place. This Classic Baked Macaroni and Cheese Recipe is exactly that — a fan-freaking-tastic blend of creamy, cheesy goodness baked to golden perfection. I love this recipe because it hits all the nostalgic notes, but with a richness and depth you’ll find hard to resist. Trust me, once you make it, you’ll understand why it’s one of my go-to dishes for gatherings, cozy nights, or when you just need some serious comfort food.

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Why You’ll Love This Recipe

Rich Cheese Blend: Combines Velveeta, Colby, Monterey Jack, and sharp cheddar for a melty, flavorful bite every time.
Creamy Custard Base: Using evaporated milk, heavy cream, and sour cream creates a luscious texture that sets this apart.
Perfectly Baked Finish: The golden brown top with bubbling cheese underneath is pure comfort and crowd-pleaser magic.
Easy to Make: A straightforward recipe with simple steps that anyone can master, even if you’ve never baked mac and cheese before.

The image shows a close-up of a white baking dish filled with a golden-brown baked casserole with a bubbly, slightly crispy cheese layer on top. A silver spoon is scooping out a portion, revealing creamy, soft layers of melted cheese and potatoes inside. The casserole surface is rich orange and yellow with browned spots. Below, a white plate has a serving of the casserole, showing distinct chunks of tender potatoes covered in melted cheese. The dish rests on a white marbled surface beside a silver fork and a blue-striped cloth. photo taken with an iphone --ar 2:3 --v 7 - Classic Baked Macaroni and Cheese, cheesy baked pasta, comfort food recipes, homemade mac and cheese, easy baked macaroni

Ingredients You’ll Need

Each ingredient here works together to give you that classic creamy, cheesy flavor with a hint of spice in the background. When shopping, try to get the freshest cheeses you can, and don’t skip the Velveeta — it provides a smooth melt you can’t beat.

Flat lay of elbow macaroni pasta arranged beside a whole large brown egg with a clean shell, a small white ceramic bowl of diced bright orange Velveeta cheese, a small white bowl filled with shredded pale yellow Colby cheese, another small white bowl holding shredded creamy white Monterey Jack cheese, a small white bowl of shredded sharp cheddar cheese in a deep golden yellow hue, a small white bowl with smooth heavy cream, a small white bowl of sour cream with a glossy surface, a small white bowl containing diced salted butter in rich yellow cubes, a small white bowl filled with evaporated milk that looks creamy and off-white, and a set of small white ceramic bowls each holding fine spices: cracked black peppercorns, reddish-brown seasoned salt, deep red cayenne pepper powder, pure white ground white pepper, light beige garlic powder, mustard-colored ground mustard, pale onion powder, warm paprika powder, granulated white sugar, and a tiny bowl with light brown ground nutmeg powder — all ingredients placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Classic Baked Macaroni and Cheese, cheesy baked pasta, comfort food recipes, homemade mac and cheese, easy baked macaroni

Elbow macaroni: The traditional pasta choice—perfect shape for holding sauce.
Large egg: Helps thicken the custard and bind everything beautifully.
Evaporated milk: Adds creamy richness without watering down the sauce.
Velveeta: Cubed for smooth melting and that classic creamy texture.
Colby cheese: Mild and melts well, balancing sharper cheeses.
Monterey Jack cheese: Adds buttery, slightly tangy flavor.
Sharp cheddar cheese: For that unforgettable bite and color.
Heavy cream: Elevates the custard to next-level creaminess.
Salted butter: Adds richness and helps with even melting.
Sour cream: Brings a subtle tang and velvety texture.
Seasonings (cracked black pepper, seasoned salt, cayenne, white pepper, garlic powder, ground mustard, onion powder, paprika, granulated sugar, nutmeg): This magical mix adds depth, warmth, and just the right amount of kick.

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’m all for making recipes your own, and this classic baked macaroni and cheese is no exception. I like to tweak it depending on what’s in the fridge or how much time I have, and you’ll find it’s super forgiving.

Add Bacon or Ham: My family goes crazy when I toss in crispy bacon or diced ham—it adds that smoky surprise you didn’t know you needed.
Spicy Kick: For a little fire, I sometimes increase the cayenne or add a pinch of smoked paprika, giving it extra warmth and complexity.
Dairy-Free Version: I discovered that swapping cheeses for vegan shreds and using oat milk with a vegan butter works if you want to avoid dairy, though the flavor shifts a bit.
Breadcrumb Topping: For texture, sprinkle buttered breadcrumbs on top before baking—crunchy edges are a nice contrast to the creamy inside.

How to Make Classic Baked Macaroni and Cheese Recipe

Step 1: Get Your Oven and Dish Ready

Preheat your oven to 350ºF and grease an 8×8-inch square baking dish well. This little extra step makes cleanup easier and keeps your mac from sticking—trust me, it saves frustration!

Step 2: Prep Your Cheeses and Butter

Grate the Colby, Monterey Jack, and sharp cheddar cheeses, then toss them together in a big bowl. Dice the Velveeta and butter into small cubes. Place half of your shredded cheese, the Velveeta, and butter cubes into the baking dish—you’ll build layers here that help with melty, creamy texture.

Step 3: Cook Your Macaroni to Al Dente

Boil the elbow macaroni in well-salted water, following package instructions, but be sure to cook it al dente (firm to the bite). I’ve learned that overcooked pasta turns mushy after baking, so keep an eye on it and taste as you go.

Step 4: Whisk Together the Custard

While your pasta cooks, whisk the evaporated milk, heavy cream, sour cream, the egg, sugar, and all the seasonings except paprika until completely combined with no streaks of egg showing. This custard is what holds everything together and gives the mac its creamy, luscious texture.

Step 5: Combine Pasta and Cheese Layers

Drain your pasta well and immediately dump the hot noodles into the prepared baking dish with the cheeses and butter. Stir gently so the heat starts melting those cheeses—this is my favorite part because you can see the magic beginning! Spread it evenly, then sprinkle on a thin layer of shredded cheese.

Step 6: Pour the Custard and Finish the Layers

Pour the custard mixture over the noodles carefully—you want it to come just to the top, soaking everything, but not drown it. Sprinkle on the remaining cheese and dust the top with paprika for that gorgeous color and subtle smoky flavor.

Step 7: Bake to Golden Perfection

Bake for 40 to 45 minutes until the mac and cheese is bubbling at the edges and beautifully golden on top. If after 45 minutes it’s not browned as you want, I switch the oven to broil for 2-3 minutes—just enough to crisp the top without burning. Be vigilant here; broilers work fast!

Step 8: Let It Rest—Seriously!

This step changed everything for me. Let it rest for at least 10 minutes before digging in. I know it’s tempting not to wait, but this cooling time lets everything set up so you get perfect slices and each bite melts right in your mouth rather than running off your plate.

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Pro Tips for Making Classic Baked Macaroni and Cheese Recipe

Cheese Prep: I like to grate and mix my cheeses ahead of time and keep them cold until ready—that way they melt evenly without clumping.
Don’t Overcook Pasta: Par-cooking to al dente means your noodles won’t turn mushy after baking, keeping that delightful bite.
Even Layers: Layering cheese under and over the noodles helps create pockets of gooey cheese throughout.
Resting Time is Key: Resist the urge to dig in hot; rest time firms up the dish and improves texture dramatically.

How to Serve Classic Baked Macaroni and Cheese Recipe

A square white baking dish filled with a baked pasta casserole that has a golden brown top layer of melted cheese, showing some darker toasted spots. The top surface is uneven with bubbly and slightly crispy patches, and the edges have a light browning from the oven. The dish sits on a white marbled surface, and the casserole looks thick with multiple layers visible through small cracks on the top. Photo taken with an iphone --ar 2:3 --v 7 - Classic Baked Macaroni and Cheese, cheesy baked pasta, comfort food recipes, homemade mac and cheese, easy baked macaroni

Garnishes

I usually sprinkle a bit of fresh chopped parsley or green onions on top when serving. It adds a pop of color and freshness that balances the richness. Sometimes, a sprinkle of extra paprika or a dash of hot sauce on the side perks things up just right.

Side Dishes

I love pairing this mac and cheese with simple green beans, a crisp Caesar salad, or honey-glazed carrots—you want something fresh and crunchy to cut through all that creamy richness. It’s also fantastic alongside roasted chicken or barbecue ribs if you’re going all out.

Creative Ways to Present

For special occasions, I sometimes portion the mac and cheese into individual ramekins or mini cast iron skillets. It’s such a crowd-pleaser and looks impressive when you serve it straight from the oven with a bubbly crust on top. Plus, everyone gets their own personal cheese heaven—that’s a hit every time!

Make Ahead and Storage

Storing Leftovers

I tightly cover leftover mac and cheese and store it in the fridge for up to 3-4 days. I’ve found it keeps its flavor surprisingly well, though the texture thickens — which can be really comforting in its own way.

Freezing

This recipe freezes beautifully! I portion it out into airtight containers and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.

Reheating

Reheat leftovers covered with foil in a 350ºF oven until warmed through to keep it from drying out. If you want to revive that crispy top, remove the foil at the end and broil for a couple of minutes—but watch it carefully!

FAQs

Can I use other types of pasta for this recipe?

Absolutely! Elbow macaroni is traditional, but penne, shells, or cavatappi also work well because their shapes hold the cheesy sauce nicely. Just be sure to adjust cooking times so your pasta is al dente before baking.
Why do I need to let the mac and cheese rest before serving?

Resting allows the custard to set so the dish firms up. This makes it easier to serve clean portions and improves the overall creamy texture, so it’s not runny or too loose.
Can I make this recipe ahead of time?

Yes! You can prepare it up to the baking step, cover it tightly, and refrigerate for a day before baking. Just increase the baking time slightly to make sure it’s heated through.
What’s the difference between this recipe and stovetop mac and cheese?

This recipe uses a custard base with evaporated milk and eggs and is baked, which gives a rich, creamy texture with a golden crust. Stovetop versions tend to be quicker and saucier but don’t develop that baked, crusty top layer.

Final Thoughts

I hope after trying this Classic Baked Macaroni and Cheese Recipe, you’ll feel as joyful making it as I do. It’s that perfect blend of creamy, cheesy, and comforting that feels like a warm kitchen hug on a plate. Whether it’s a weeknight dinner or a special gathering, it’s sure to bring smiles and happy bellies all around. Seriously, grab your baking dish and go for it—you’ll be so glad you did!