Classic Baked Macaroni and Cheese Recipe

If you’re craving that rich, creamy comfort food that just hits the spot every single time, you’ve got to try this Classic Baked Macaroni and Cheese Recipe. It’s the kind of dish that’s perfect for family dinners, potlucks, or just when you need a little cheesy love. I absolutely love how this turns out—golden on top and ridiculously melty inside. Trust me, once you make it your go-to, you’ll wonder why you ever settled for anything less.

this Recipe

Ingredients You’ll Need

These ingredients come together in a special way that balances creaminess, sharpness, and just enough seasoning to elevate the humble mac and cheese to something really memorable. When shopping, look for fresh cheeses and good quality evaporated milk — it makes a surprising difference.

• Elbow macaroni: This shape holds the cheese sauce beautifully and cooks quickly; stick to good quality pasta for best results.
• Egg: Helps create the custard that sets your mac without making it rubbery—just beat it well!
• Evaporated milk: Adds creaminess without watering down the flavor like regular milk can sometimes do.
• Velveeta: That secret weapon — smooth, melty, and gives you the best ooey-gooey texture.
• Colby cheese: Mild and melts nicely, blending well with sharper cheeses for balance.
• Monterey jack cheese: Soft and creamy, enhances the melt factor.
• Sharp cheddar cheese: Adds tang and depth to the overall flavor—don’t skip it.
• Heavy cream: Boosts the richness and silkiness of the custard—worth every calorie!
• Salted butter: Give it a good dice so it melts evenly throughout the dish.
• Sour cream: Adds a subtle tang and smoothness that lifts the flavors.
• Seasonings (black pepper, seasoned salt, cayenne pepper, white pepper, garlic powder, ground mustard, onion powder, paprika, granulated sugar, ground nutmeg): This spice blend is what takes the mac and cheese from basic to unforgettable—don’t skimp here.

Variations

I love that this Classic Baked Macaroni and Cheese Recipe is like a blank canvas—you can easily make it your own. Over the years, I’ve played around with different cheeses and add-ins, and it’s always a hit.

• Add Bacon or Ham: Adding crispy bacon or diced ham made my family go crazy, instantly making it feel like a full-on comfort food feast.
• Use Gluten-Free Pasta: For friends who need or prefer gluten-free, swapping in gluten-free elbow macaroni works without sacrificing texture.
• Spicy Kick: I’ve added a dash more cayenne or a few red pepper flakes when I want a little more zip—and it doesn’t overpower the cheesy goodness.
• Vegetables: Sneak in some steamed broccoli or peas for a touch of green—it blends in so well with the creamy sauce.

How to Make Classic Baked Macaroni and Cheese Recipe

Step 1: Prep Your Dish and Cheeses

Grease an 8×8-inch square baking dish well and preheat your oven to 350ºF. While your oven is warming, grate your Colby, Monterey Jack, and sharp cheddar cheeses, then cube the Velveeta and butter. Pro tip: Having all your cheeses ready to go makes the assembly smooth and quick, which is key to keeping the Velveeta nice and melty.

Step 2: Cook the Macaroni to Al Dente

Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package—just until al dente (firm to the bite). Overcooking here can turn your mac mushy after baking, and no one wants that. Drain immediately and set aside.

Step 3: Whisk Together the Custard

In a large bowl, whisk the evaporated milk, heavy cream, sour cream, the egg, granulated sugar, and all the seasonings except the paprika. Beat it until everything’s totally combined and no streaks remain. This custard is what gives your mac the creamy, custardy feel I love—it’s what I learned early on makes the biggest difference from diner-style versions.

Step 4: Assemble the Dish

Spread half of your shredded cheeses, the cubed Velveeta, and butter evenly into the baking dish. Then toss your hot drained pasta right into the dish and stir well, letting the heat start to melt those cheeses into the noodles. The smell at this point is already tantalizing!

Step 5: Layer and Bake

Sprinkle a thin layer of cheese over the noodles, then pour your custard in so it just covers the noodles. Top with the remaining cheese and dust the surface with paprika for a lovely color. Bake for 40-45 minutes until it’s bubbling and golden on top. If it’s not as browned as you’d like, switch the oven to broil for 2-3 minutes—but watch carefully so it doesn’t burn.

Step 6: Patience is Key—Let It Rest!

This step is golden advice I’ve learned the hard way: let the mac and cheese rest for at least 10 minutes before serving. It sets beautifully, making for cleaner slices and a better texture—trust me, I used to dive in immediately and regretted it every time.

How to Serve Classic Baked Macaroni and Cheese Recipe

Garnishes

I like to keep garnishes simple: a sprinkle of fresh chopped parsley for color and a dash of paprika adds a little smoky warmth. Sometimes a drizzle of truffle oil or a handful of crispy fried onions takes it to another level for special occasions—I highly recommend trying that once!

Side Dishes

My favorite sides are steamed green beans or roasted Brussels sprouts to balance out the richness. A crisp green salad with a light vinaigrette also pairs perfectly and rounds out the meal without competing with the cheesy star.

Creative Ways to Present

For a crowd, I like to bake this Classic Baked Macaroni and Cheese Recipe in individual ramekins—perfect for portion control and look so charming at dinner parties. You can even stuff it into hollowed-out mini pumpkins or bell peppers in the fall for festive flair!

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container and they’re good for up to 3 days. The flavors meld even more overnight, but the texture can firm up a bit, which is fine because reheating with a splash of cream brings back that creamy magic.

Freezing

This recipe freezes wonderfully! I portion it into freezer-safe containers before baking or after fully chilled. When ready to enjoy, thaw overnight in the fridge and reheat covered at 350ºF until warmed through, adding a little cream if needed to revive creaminess.

Reheating

To reheat, I cover the dish with foil and warm it in a 325ºF oven for 20-25 minutes until bubbly again. For single servings, the microwave works too—just add a splash of milk or cream and heat in short bursts to avoid drying out.

FAQs

Final Thoughts

This Classic Baked Macaroni and Cheese Recipe has been a cherished favorite in my kitchen for years, bringing warmth, smiles, and full bellies every time. Its balance of cheesy, creamy, and crispy hits all the right notes. If you’re looking to make a dish that feels like a hug on a plate, I genuinely can’t recommend this enough. Try it out, tweak it to your liking, and get ready for some serious comfort food joy!

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