Baked Cheddar Mac and Cheese

Loaded with good sharp cheddar cheese, this cheddar mac and cheese recipe is the definition of comfort food and is perfect on its own or as a side.

There is just something comforting about homemade macaroni and cheese - from a healthier version like baked butternut squash mac and cheese to something more decadent like smoked gouda bacon mac and cheese.

But to be honest, there isn't much better or easier than this easy baked mac and cheese with good sharp cheddar.

Christmas is just around the corner, which means many families will be getting together for breakfast, lunch, brunch or dinners. Once I started to get into cooking, one of the first things I wanted to make was homemade baked macaroni and cheese.

I made it a goal to have what I thought was the best mac and cheese recipe. And after experimenting, I believe I found it with this baked cheddar mac and cheese. The key? Lots of cheese!

When writing this recipe, I was curious where my favorite dish originated from. According to legend, it was Thomas Jefferson who encountered macaroni in Paris and brought back the recipe to the states. Of course it was Kraft that made it famous in the mid 1930s.

Now I've made plenty of mac and cheese recipes over the years with different types of cheese, but my go-to for dinner parties or family gatherings is this baked cheddar mac and cheese. Keep in mind it will taste different depending on the type of cheddar you buy.

You can obviously just buy shredded cheddar cheese, but I go for the sharp or extra sharp blocks and shred myself. It adds five minutes but you can taste the difference! So if you haven't decided on what to make for the coming holiday parties, give this easy baked mac and cheese a try.

Jump to:

• Recipe Ingredients
• Step-by-Step Instructions
• Variations
• Making Ahead of Time
• FAQs
• Pro Tips/Recipe Notes
• Other Mac and Cheese Recipes
• Baked Cheddar Mac and Cheese

Recipe Ingredients

• Macaroni - can use other types of pasta if you prefer.
• Unsalted butter - helps form a roux with the flour.
• All-purpose flour - creates a roux with the butter to thicken the cheese sauce.
• Dry mustard and black pepper - just a little goes a long way.
• Milk - whole milk is the only way to go.
• Sharp cheddar cheese - freshly shredded has the most flavor and creaminess.

Step-by-Step Instructions

1. In large saucepan or Dutch oven, melt butter over medium heat. Once melted, stir in flour and black pepper, cooking for 1-2 minutes until well combined and flour is starting to bubble.
2. Gradually add milk and cook for about 10 minutes or until them mixture is smooth and bubbly.
3. While sauce is cooking, boil macaroni in pot according to package instructions for al dente.
4. Once sauce is bubbling, remove from heat and stir in 4 cups of cheddar cheese.
5. Add pasta and mix until everything is coated.
6. Transfer half of the pasta to a greased 9×13 baking dish or 12 inch cast iron skillet. Spread 2 cups of cheddar cheese evenly throughout.
7. Add the remaining pasta and top with the remaining cheese.
8. Bake at 375°F for 20-25 minutes or until cheese is bubbling and browned on top. Let the baked mac and cheese cool for 5 minutes before serving.

Variations

Like any recipe, you can mix up this baked mac and cheese to your liking. Some options include:

• Cheese - use more than just cheddar. Gruyère, goat, gouda, Parmesan and fontina all work well.
• Meat - stir in some crispy bacon or ham.
• Topping - if you prefer a crumb topping, mix 1 cup of panko breadcrumbs with 2 tablespoon melted butter and sprinkle on top.

Making Ahead of Time

Please note this recipe is best to make right away as it loses some of its creaminess if made ahead. However if you want to make ahead:

• Make as directed but do not bake. Transfer to a baking dish to cool completely and cover with aluminum foil. Refrigerate for 1-2 days.
• Once ready to bake, let sit at room temperature for 30 mintues.
• Bake at 400°F for 20-25 minutes, or until hot and bubbly.

FAQs

Pro Tips/Recipe Notes

• No overcooked pasta – cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it's in the sauce.
• Freshly grated cheese – don’t use pre-shredded cheese. It doesn't taste as good and also has additional ingredients that you don't need.
• Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you'll have burnt milk on the bottom.
• Lots of sauce – who likes a dry mac and cheese? At first when making this, you'll think it is too much sauce but believe me when that the macaroni soaks it up.
• Create layers – you'll notice only have of the cheese goes in the sauce. When preparing the baked mac and cheese, you add only half of the pasta to the baking dish then 2 cups of cheese. You then add the remaining half of the pasta before topping with the remaining cheese.

Other Mac and Cheese Recipes

• Three Cheese Mac and Cheese
• Baked Mac and Cheese Bites
• Pesto Goat Cheese Mac and Cheese
• Baked Rigatoni with Prosciutto

If you’ve tried this baked cheddar mac and cheese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.