Name: Cheddar Baked Mac and Cheese Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 lb uncooked elbow macaroni (225 g); 3 tablespoons butter (43 g); 2 tablespoons all-purpose flour (16 g); 1/2 teaspoon salt; 1/8 teaspoon ground black pepper; 1 1/2 cups milk, any kind (360 ml); 3/4 cup half and half (180 ml); 2 1/2 cups shredded cheddar cheese (250 g)

Jump to Recipe· 4.5 from 16 reviews

If you’re craving a cozy comfort food that hits all the right notes, then you’ve got to try this Cheddar Baked Mac and Cheese Recipe. It’s creamy, cheesy, and has that perfect golden crust that I just can’t resist. Whether it’s a weeknight dinner or a side dish for your next family gathering, this recipe is fan-freaking-tastic and super easy to make. Let me walk you through my favorite way to get it just right every single time.

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Why This Recipe Works

Perfect Cheese Blend: Using aged sharp cheddar gives a rich, tangy depth that’s creamy without being overpowering.
Smooth White Sauce: Cooking the roux gently and combining it with milk and half-and-half creates a velvety base that coats every noodle.
Layered Cheese Topping: Sprinkling cheese between layers ensures a melty, golden crust that’s just irresistible.
Simple Prep, Big Flavor: Minimal ingredients come together with straightforward steps, so you get maximum comfort with minimal fuss.

Cheddar Baked Mac and Cheese, baked mac and cheese recipe, cheesy baked pasta, easy mac and cheese casserole, comfort food recipes - The image shows a black pan filled with creamy macaroni and cheese. There is one thick layer of soft elbow pasta coated in smooth, light yellow cheese sauce. A black spoon is partly submerged in the macaroni, lifting a scoop on one side of the pan. The pan is set on a white marbled surface which is slightly visible around the edges. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Cheddar Baked Mac and Cheese Recipe is in its simplicity and quality ingredients. Each one plays a key role in crafting that luscious, cheesy experience you’re looking for. Here’s a quick rundown on what you’ll need and why I love these staples.

Cheddar Baked Mac and Cheese, baked mac and cheese recipe, cheesy baked pasta, easy mac and cheese casserole, comfort food recipes - Flat lay of uncooked elbow macaroni noodles, a few small cubes of golden butter, a small mound of pale all-purpose flour, a pinch of coarse salt crystals, a sprinkle of freshly ground black pepper, a small white ceramic bowl filled with creamy milk, a small white ceramic bowl containing smooth half and half cream, a small white ceramic bowl heaped with bright orange shredded cheddar cheese placed 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

Elbow macaroni: Its curved shape holds that creamy sauce perfectly inside every bite.
Butter: This is where the roux magic starts—providing richness and helping to thicken the sauce.
All-purpose flour: It’s the secret to getting a smooth, velvety béchamel, without lumps.
Salt: Balances and enhances all the flavors, so don’t skip it.
Ground black pepper: Adds just a touch of heat for dimension.
Milk: Creates the creamy base of the sauce; whole milk is best for richness.
Half and half: Gives extra silkiness without making the sauce too heavy.
Shredded cheddar cheese: The star of the show — use freshly shredded sharp cheddar for the best melt and flavor.

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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.

Make It Your Way

I like to think of this Cheddar Baked Mac and Cheese Recipe as a perfect canvas. You can stick to the classic or easily tweak it to fit your taste buds or dietary needs. Here are a few ways I love to personalize it — and I encourage you to experiment, too!

Variation: Sometimes I add a handful of cooked bacon or caramelized onions for an extra savory punch that my family adores.
Dairy-Free Twist: You can swap regular milk and half-and-half for oat or almond milk and use vegan cheddar for a plant-based version that’s still creamy and delicious.
Spice It Up: Adding a pinch of smoked paprika or a little Dijon mustard to the sauce really wakes up the flavors.
Crunchy Topping: I love sprinkling panko breadcrumbs mixed with a little melted butter on top before baking for a golden, crispy finish.

Step-by-Step: How I Make Cheddar Baked Mac and Cheese Recipe

Step 1: Prep and Parboil the Macaroni

First, set your oven to 325°F and lightly grease an 8-inch square baking dish. While the oven’s warming up, get your elbow macaroni cooking in salted boiling water, but make sure to pull it off just before it’s fully tender—al dente is key here. You don’t want the noodles mushy because they’ll cook more in the oven later. Drain them and set aside.

Step 2: Make the Creamy Cheese Sauce

Next, melt butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper, and cook for about 2 minutes to get rid of the raw flour taste and form a roux. Slowly whisk in the milk and half-and-half, and keep stirring gently until the mixture thickens—think gravy consistency. This usually takes around 5-7 minutes on medium-low. Now, remove the pan from the heat and stir in about a cup of your shredded cheddar until it melts smoothly into a creamy sauce.

Step 3: Combine Macaroni and Cheese Sauce

Toss your cooked pasta with the cheesy sauce to coat every bite. Pour half of this mixture into your prepared baking dish, then sprinkle about half a cup of shredded cheese over the top. Add the remaining pasta and finish by topping with the rest of your cheddar. This layering ups the cheesy goodness when it bakes.

Step 4: Bake to Golden Perfection

Pop the dish in the oven for 15-20 minutes until the cheese is nice and melted, with some bubbly, golden bits on top. Keep an eye for that gorgeous crust—once it’s bubbling and golden around the edges, you’re good to go!

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Tips from My Kitchen

Freshly Grate Cheese: I always grate my cheddar myself—the pre-shredded stuff just doesn’t melt as smoothly.
Room Temperature Cheese: Letting your cheese sit out while you prep the sauce helps it melt evenly without clumps.
Keep Heat Low: Never add cheese directly on high heat—it can get grainy or oily. Stir it in off heat!
Don’t Over-Stir After Adding Cheese: Once your cheese has melted, be gentle mixing in pasta and get it in the oven quickly to avoid clumping.

How to Serve Cheddar Baked Mac and Cheese Recipe

Cheddar Baked Mac and Cheese, baked mac and cheese recipe, cheesy baked pasta, easy mac and cheese casserole, comfort food recipes - A close-up of a white rectangular dish filled with creamy macaroni and cheese. The top layer is golden and slightly browned with melted cheese that looks soft and thick. The macaroni pasta underneath is coated in a rich, smooth yellow cheese sauce. A wooden spoon is partially inside the dish, scooping up the macaroni, showing the cheese sauce stretching slightly. The dish sits on a smooth white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to top my mac and cheese with freshly chopped parsley or chives — it adds a pop of color and a fresh note that cuts through the richness. Sometimes, a few crispy fried onions or a sprinkle of smoked paprika on top gives it a fun twist. Nothing fancy—just thoughtful touches that take it from great to unforgettable.

Side Dishes

For a complete meal, I often pair this cheddar baked mac and cheese with a simple green salad dressed lightly with lemon vinaigrette, or roasted veggies like broccoli or Brussels sprouts to add some crunch and balance. It’s also delicious alongside barbecue chicken or crispy fried chicken if you’re serving friends or family.

Creative Ways to Present

One of my favorite fun ideas is to bake this mac and cheese in individual ramekins for parties or special dinner nights—it feels more personal and makes everyone feel like they’ve got their own cheesy treasure. You could even sprinkle some truffle oil on top or add a few sun-dried tomatoes before baking to impress guests.

Make Ahead and Storage

Storing Leftovers

I place leftovers in an airtight container and refrigerate them for up to 3 days. To keep it from drying out, I sometimes add a splash of milk before reheating. It reheats beautifully and is a great next-day treat.

Freezing

Yes, you can freeze this mac and cheese! I like to freeze it just before baking—cover tightly with foil and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as you normally would, just adding extra baking time if needed.

Reheating

To reheat without drying it out, I recommend warming in the oven at 325°F, loosely covered with foil, until heated through—usually about 15 minutes. You can also microwave on medium power with a lid to keep moisture in, stirring halfway through for even warming.

FAQs

Can I use pre-shredded cheese for this recipe?

While you can use pre-shredded cheddar, I’ve found that freshly grated cheese melts much better and creates a creamier sauce. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy or oily.
What’s the best type of cheddar to use?

I recommend using sharp or extra-sharp aged cheddar for bold flavor and smooth melting. Mild cheddar tends to be less flavorful and can result in a less creamy sauce, so go for quality blocks when you can.
Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or use cornstarch to thicken the sauce. Just make sure your pasta is gluten-free as well.
Why does my cheese sauce get grainy?

Grainy sauce usually happens if the cheese is added to sauce that’s too hot or stirred too much after melting. To avoid this, remove the sauce from heat before adding cheese and stir gently and just enough to melt.

Final Thoughts

This Cheddar Baked Mac and Cheese Recipe holds a special place in my kitchen rotation because it never fails to please. It’s rich, comforting, and brings out that nostalgic feeling of home-cooked meals with ease. I genuinely hope you give it a try and find yourself reaching for this recipe just like I do—whether that’s for a simple dinner or to wow your guests. Trust me, once you master this, you’ll never look at boxed mac and cheese the same way again!

Cheddar Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 16 reviews

Author: Lucy
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 5 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This classic Mac and Cheese recipe features tender elbow macaroni enveloped in a rich, creamy cheddar cheese sauce, baked to perfection for a comforting, cheesy meal that’s perfect for any occasion.

Ingredients

Pasta

1/2 lb uncooked elbow macaroni (225 g)

Cheese Sauce

3 tablespoons butter (43 g)
2 tablespoons all-purpose flour (16 g)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups milk, any kind (360 ml)
3/4 cup half and half (180 ml)
2 1/2 cups shredded cheddar cheese (250 g)

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Instructions

Preheat oven: Preheat your oven to 325 degrees F and lightly grease an 8-inch square or similar-sized baking dish to prevent sticking.
Cook macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain the pasta and set it aside.
Make cheese sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, and pepper and cook for 2 minutes to form a roux. Gradually whisk in the milk and half and half, stirring constantly over medium-low heat until the sauce thickens to gravy consistency, about 5 to 7 minutes. Remove from heat and stir in 1 cup of shredded cheddar cheese until melted.
Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and toss to coat evenly.
Assemble dish: Pour half of the macaroni mixture into the prepared baking dish, then sprinkle 1/2 cup of cheddar cheese on top. Add the remaining macaroni mixture and top with the remaining shredded cheese.
Bake: Bake in the preheated oven for 20 minutes or until the cheese topping is melted and bubbly.

Notes

1/2 pound uncooked macaroni equals about 1 1/2 cups of macaroni pasta.
Use high quality aged cheddar cheese for stronger flavor and smoother texture.
Grate the cheese fresh rather than using pre-shredded to ensure smooth melting.
Bring cheese to room temperature before adding to sauce to avoid clumping.
Use low heat when adding cheese to sauce and remove from heat to melt cheese gently.
Avoid over-stirring once cheese is melted to maintain smooth sauce consistency.
Assemble and bake promptly after mixing to ensure best texture.