This classic recipe for Baked Mac and Cheese is straightforward and insanely delicious. During the holidays, this traditional Southern dish always appears at our table. It pleases everyone, from the young children to the adults. 

photo of baked mac and cheese on white plate with fork

Homemade Mac and Cheese is nostalgic because my grandma would make macaroni and cheese from scratch at every holiday and family get-together. She never missed once – even well into her late 80s, she passed on, and I want to carry on this tradition and make this every holiday for my family.

What’s great about this recipe is that if your oven is already busy, you don’t have to bake the Mac and Cheese; you can simply skip the eggs and stir the noodles right into the sauce before serving.

What do I need to make Baked Mac and Cheese?

  • Elbow Macaroni Noodles — Use any small pasta like penne or shells.
  • Cheese—You can really use any cheese you like, but I have a few suggestions based on our family’s taste buds. That said, if you want to go all cheddar the first time around, it will still turn out amazing.
  • Half and half, Heavy Cream, and/or Milk—I love a mixture to make my creamy base.
  • Butter — This is pretty much essential for anything incredibly delicious and baked.
  • Flour — This is only used to make your roux.
  • Ground Mustard, Salt, and Pepper—You can Pick and choose what you like. We tend to favor ground mustard, pepper, salt, and paprika.
Mac and Cheese on a plate

So, during this holiday season, I celebrate with my family, create memories, and keep traditions alive.

If you typically don’t make homemade Mac and Cheese, you might wonder what cheese is the best to use in a recipe. So, while we have our favorites below, we also included what is traditionally used.

What is the best cheese for mac and cheese?

  • Sharp Cheddar—Really, any cheddar works well here. We prefer sharp cheddar because of its flavor and vibrancy in color.
  • White Cheddar — We love the mildness, and it melts well.
  • Smoked Gouda — Smoked Gouda is fantastic in mac and cheese and elevates your mac and cheese to the next level.
  • Fontina — This makes it oh-so-creamy and good. It’s mild but gives a nice buttery flavor.
  • Gruyère —I would use a mild Gruyère, as it can be very strong and nutty-tasting and tends to overpower if large amounts are used.
  • Parmigiano Reggiano — We love this only freshly shredded. We typically save this for a white mac and cheese recipe, aka alfredo.
  • Gorgonzola—This is great and adds a lot of flavor. However, my kids don’t love their mac and cheese made with it, as it resembles blue cheese.
  • Parmesan—Now, we love this cheese. But for a traditional mac and cheese, DO NOT USE prepackaged shelf-grated Parmesan. It is a little too powerful and gives it a grainy texture. Only use freshly shredded/shaved Parmesan.

Tips for making baked Mac and Cheese

  • Add all the cheese and whisk together; reduce the heat to low and continue to whisk until all the cheese has melted. Keep the cheese over low or warm heat while you prepare your noodles.
  • When I bake mac and cheese, I prefer a nice golden crust. My kids love this recipe, not baked, and serve it as is, super saucy; if you do this, just don’t add the eggs.
  • Let it stand 5-10 minutes before serving.
  • Make sure to grate your cheese fresh; don’t buy it pre-shredded or grated, as this will affect the overall taste of the cheese in your dish.
Mac and Cheese with a serving spoon

Happy holidays, friends.

More holiday dishes to share

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baked mac and cheese serving dish and plate

Baked Mac and Cheese

Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour 5 minutes
Servings: 12
Calories: 484 kcal
This classic recipe for Baked Mac and Cheese is straightforward and insanely delicious. During the holidays, this traditional Southern dish always appears at our table.
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Ingredients
 

  • 4 tablespoons salted butter
  • 1/2 cup heavy cream you can sub whole half-and-half or whole milk
  • 2 cups half-and-half you can sub whole milk
  • 2 tablespoons flour
  • 4 cups sharp cheddar cheese
  • 1 cup Fontina cheese
  • 1 cup Gruyere cheese
  • 8 cups water salted
  • 3/4 pound elbow macaroni you can use the full pound just won't be as much sauce
  • 2 large eggs
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon ground mustard
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon paprika

Instructions
 

  • Preheat oven to 350. Prepare a 9×13-inch oven-proof casserole dish. Be sure to spray down the inside of the baking dish with oil or melt two tablespoons of butter and spread around the bottom and sides of your dish. 
  • In a saucepan over medium heat, add cream, half-and-half and 4 tablespoons butter. Whisk in the seasonings and flour. Continue to whisk until the mixture is smooth, 1-2 minutes. 
  • Add all of your cheese and whisk together, reduce the heat to low and continue to whisk until all of the cheese has melted. Keep cheese over low or warm heat while you prepare your noodles.
  • Using a large pot or Dutch oven, add 8 cups of water + a sprinkle of salt and bring to boil. Put in the pasta and cook per package directions.
  • Drain noodles and pour them into the sauce. Stir until combined.
  • In a separate bowl, whisk the eggs, and then stir them into the noodles and sauce until you cannot see them anymore.
  • Pour the pasta/sauce mixture into the prepared baking dish and sprinkle with paprika. 
  • Bake for 30 – 40 minutes. I prefer a nice golden crust, so I bake the whole time, whereas my kids like it the other way, so I will only bake it for 25-30 minutes. You can also choose to not bake it and serve it super saucy – just don't add the eggs.
  • Let it stand 5-10 minutes before serving. 
Calories: 484kcalCarbohydrates: 25gProtein: 22gFat: 33gSaturated Fat: 20gCholesterol: 138mgSodium: 727mgPotassium: 193mgFiber: 1gSugar: 1gVitamin A: 1133IUVitamin C: 1mgCalcium: 509mgIron: 1mg
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Hey, I'm Sandra! At A Dash of Sanity, you'll discover family-friendly recipes for every occasion. Whether it's speedy dinners or delectable desserts, I'm here to make your mealtime delicious, simplify your holiday baking, and unite your loved ones around the table.

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21 Comments

  2. Looks like some top notch appliances there! We have some replacing to do…will check them out. 🙂
    Your mac and cheese looks amazing too. That cheese combination is droolworthy…I’m kind of a cheese addict. Fontina and Gruyere…yum!

    Reply
5 from 9 votes (1 rating without comment)

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