My Perfect Baked Mac and Cheese Is Always Gone In Minutes

If there’s one food I know my kids will wolf down at dinnertime, it’s noodles in any form. I call the girls my little pasta monsters, and they live up to their name. They go wild for mac and cheese, so we have it often.

I created this recipe in honor of my youngest daughter, who loves the extra cheesy, baked versions we’ve had in restaurants. This at-home rendition is easy enough to make that anyone can do it, but the results are impressive. The generously full casserole easily serves eight or more, so it’s perfect for potlucks, too.

Choosing Cheeses

To me, the perfect mac and cheese should have plenty of sharp cheddar flavor, so I always use it for at least half of the cheese. Tillamook is my favorite brand—the flavor and meltability of their cheeses really can’t be beaten. Even if I go with store brand for the other cheeses, I always make sure I use an excellent, flavorful cheddar. As for the other cheeses, Monterey Jack adds creaminess and mozzarella makes for a great cheese pull when you dish up a piping hot portion.

A big dollop of cream cheese helps to stabilize the sauce and keep it nice and creamy. I like to use the whipped version since it melts into the sauce so quickly. Regular block cream cheese works too, just make sure it’s at room temperature so it incorporates into your sauce smoothly when you whisk it in.

You can certainly use different cheeses to make this mac and cheese your own. If you’re not a sharp cheddar person, use medium cheddar instead, or tone down the flavor further with a mild muenster or fontina. Or, if you want to amp up the sharpness, go with an extra sharp cheddar or aged Red Leicester. For something a little less conventional, try a smoked gouda, Gruyère, or Compté.

As for the Monterey Jack, any creamy melting cheese will work well in its place, too. Pepper Jack adds a nice kick, or for a little funk, try brie or camembert. 

How To Add Crunch

In my family we’re mac and cheese purists, but I know there are many of you who prefer to have a breadcrumb topping on yours. Mix up a cup of panko breadcrumbs with two tablespoons of melted butter (along with any seasonings you like), then sprinkle it evenly over the top of the casserole before baking and you’ll have the crispy, crunchy topping you desire.

Make It Ahead

You can assemble the casserole ahead of time. Just put it all together but don’t bake it just yet. Wrap the baking dish tightly, then refrigerate for up to 2 days or freeze for up to 2 months before baking. If frozen, let the casserole thaw for a day in the fridge before baking. When baking straight from the fridge, add 20 minutes of covered baking time before you uncover the casserole and let it go for 20 to 25 minutes more.

Preheat the oven to 350ºF.

Grease a 9x13-inch baking dish with butter or oil.

Boil the pasta:

Bring a large pot of salted water to a boil and boil the pasta according to the package instructions until al dente. Drain the pasta in a colander, transfer it to a large mixing bowl, and set aside.

Make the sauce:

Meanwhile, melt the butter in a medium (3 to 4-quart) heavy-bottomed saucepan over medium heat. Add the flour and cook for about 1 minute, whisking continuously, until the roux is bubbly and no longer smells like raw flour—you should just smell a buttery aroma.

Continuing to whisk continuously, slowly pour in the evaporated milk. Once all of the milk has been added, let the mixture come up to a simmer, whisking often to avoid any scorching on the bottom of the pot.

When the sauce just begins to simmer and thicken, reduce the heat to low. Add the cream cheese, seasoned salt, garlic powder, paprika, cayenne pepper, turmeric (if using), and mustard and whisk until smooth.

Add the cheeses:

Add half of the cheddar, half of the Monterey Jack, and half of the mozzarella cheese to the sauce in large handfuls, whisking in each handful until completely melted before adding the next. When the last handful of cheese has just melted, immediately remove the saucepan from the heat. Taste, adding salt if needed.

Assemble the mac and cheese:

Add the cheese sauce to the bowl of pasta and mix until evenly combined. Transfer half of the mac and cheese to the baking dish, spread it out in an even layer, then sprinkle half of the remaining cheeses on top. Add the rest of the cheesy pasta to the baking dish and top with the rest of the cheese.

Bake and serve:

Bake the mac and cheese until it is bubbly around the edges and the top is lightly golden, 20 to 25 minutes.

Remove the mac and cheese from the oven. Let it rest for about 10 minutes to set up a bit, then scoop servings into serving bowls or onto plates. Serve right away.

Store leftovers in a tightly lidded container in the refrigerator for up to 4 days. To reheat, microwave a serving for 1 minute, check for doneness, and continue to microwave in 20-second intervals until heated through.

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