Baked Mac and Cheese is the comfort-food classic that never disappoints. This version delivers everything you crave in a true homestyle mac: tender pasta coated in an ultra-creamy cheese sauce, topped with a golden, bubbly layer that adds the perfect finishing touch. It’s rich, satisfying, and ideal for weeknights, holidays, potlucks, or anytime you need a guaranteed crowd-pleaser.
The heart of this recipe lies in the velvety cheese sauce. A simple roux of butter and flour creates the base, and as the milk thickens, it transforms into a smooth canvas for rich cheddar, Monterey Jack, and Parmesan. Garlic and onion powder enhance the flavor just enough without overpowering the cheese. The result is a silky, decadent sauce that clings beautifully to every elbow macaroni.
Once the pasta is coated, it’s transferred to a baking dish and topped with even more cheese. The oven does the rest—baking the mac until the top is melted, golden, and irresistibly bubbly. Letting it rest briefly ensures each scoop comes out creamy and cohesive, with the perfect contrast between the tender interior and the cheesy crust.
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This recipe is endlessly adaptable. Add-ins like smoked Gouda, Gruyère, bacon, or even roasted vegetables transform it into something uniquely yours. Yet even in its classic form, this mac and cheese is pure comfort—rich, nostalgic, and satisfying down to the last bite.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar
- 1 cup shredded Monterey Jack or mozzarella
- 1/2 cup grated Parmesan
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (to taste)
- 1/2 tsp black pepper
For the topping:
- 1 cup cheddar or a blend of cheeses
Instructions:
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