The Best Baked Mac & Cheese
How to Bake the Perfect, Crispy Mac and Cheese
There are comfort foods, and then there is Baked Mac and Cheese.
This dish is more than just pasta and sauce; it’s a golden-crusted slab of cheesy nostalgia, a centerpiece at every holiday table, and the ultimate culinary hug. While stovetop mac and cheese has its merits, the oven-baked version—with its rich, creamy center and crunchy, broiled top—is simply unmatched.
But before we dive into the secrets of the perfect bake, let’s quickly travel back in time to appreciate the fascinating journey this dish took to become an American staple.
A Quick History Lesson!
Believe it or not, the American version of baked macaroni and cheese we worship today got its big break thanks to a Chef named James Hemings.
Chef James Hemings (1765-1801), who was President Thomas Jefferson's enslaved chef. With Hemings culinary training from France, Hemmings perfected the Mac & Cheese recipe—a creamy, baked casserole—that was later popularized in early American cookbooks. So next time you have a perfect, buttery bite, give a nod to the skills of the first great American culinary innovator/Chef who brought us the American version of the infamous Baked Mac & Cheese!
Fast-forward to the Great Depression, and Kraft slapped some processed cheese powder onto dried noodles, selling it as a cheap family meal, and cemented Mac & Cheese as the true American comfort food. But tonight, we’re going gourmet, not blue box!
The Blueprint for Perfection: Keys to an Unforgettable Baked Mac
Making the perfect baked mac and cheese is less about a complicated recipe and more about mastering three key components: the roux, the cheese blend, and the topping.
The Creamy Core: The Béchamel & Cheese Sauce
The secret to a mac that is creamy, not grainy or oily, lies in the béchamel (white sauce).
The Roux: Start with equal parts butter and flour to create a smooth roux. Cook this for a minute or two to eliminate the raw flour taste.
The Dairy: Slowly whisk in warm milk (whole milk or a mix of whole milk and evaporated milk provides the richest texture). Simmer until thick enough to coat the back of a spoon.
The Cheese Blend: This is non-negotiable! Never use pre-shredded cheese (it contains starches that inhibit melting). Use a blend of at least three cheeses:
The Melter: Gruyère, Fontina, or Colby Jack for that amazing, smooth pull.
The Sharpener: Extra-sharp cheddar for that quintessential "cheesy" flavor.
The Salty Finish: A touch of Parmesan or smoked Gouda for complexity.
Flavor Boosts: Stir in dry mustard or Dijon mustard (it heightens the cheese flavor without tasting like mustard). Taste and adjust salt and pepper before adding the pasta.
The Pasta: Al Dente is Key!
The pasta will continue to cook in the oven, softening as it absorbs the sauce.
Cook 2 minutes Less: Boil your elbow macaroni or preferred pasta shape (shells, penne, or cavatappi work wonderfully) until it is just shy of al dente—meaning it should be quite firm.
The Mix: Drain the pasta and immediately toss it into the prepared cheese sauce.
The Golden Crown: The Crunch Factor
What truly defines the baked version is that glorious, crunchy top crust.
The Top Crust: Broil the Mac & cheese for the last 5 minutes to get that crispy golden crust that everyone will be drooling for.
The Final Bake
Bake your mac and cheese at 350F until the sauce is bubbly and the top is lightly golden. For the ultimate crust, finish it under the broiler for 5 minutes (watch it carefully so it doesn't burn!).
Let it rest for 15 minutes after it comes out of the oven. This allows the sauce to set just enough so that when you cut into it, you get a beautiful, structured square of creamy, crispy comfort. Enjoy!
The Best Baked Mac & Cheese
Serves about 8
Ingredients
1 lb corkscrew pasta
3 tbsp unsalted butter
6 cloves garlic, minced
3 tbsp flour
11/2 cups (12oz) evaporated milk
3/4 cup half and half
1 3/4 cups heavy cream (or do 1/2 cream and 1/2 half&half)
3 oz cream cheese, softened
1/2 lb smoked Gouda, freshly shredded, divided
1/2 lb Monterey or Colby jack, freshly shredded, divided
1 lb mozzarella, freshly shredded, divided
7 oz sharp white cheddar, freshly shredded, divided
The Seasonings:
2 tsp garlic powder
2 tsp onion powder
2 tsp chicken bouillon powder
1 tsp smoked paprika (optional)
1/2 tbsp dijon mustard or soy sauce for an umami taste (optional)
Salt & pepper to taste
Method
Grate all of your cheeses and divide them into two bowls. One half will be cooked into the sauce and the other half will be layered in your casserole dish later.
In a large bow, boil very salty water. Add in the pasta and cook according to package directions until al dente. Drain the pasta and set aside.
In a large saucepan, over medium heat, melt the butter. Add in HALF of the seasoning mixture and mix until combined.
Add in the garlic and cook until fragrant (about 1 minute).
Add in the flour a little bit at a time and whisk each time until smooth. Cook for about 2 minutes to make a nice roux but do not let it brown.
Slowly add in the evaporated milk into the pot and whisk it in. Then add in the heavy cream and half & half and continue to cook and whisk until the mixture thickens. If it looks lump, use an immersion blender to make it smooth again. It usually does the trick.
Then lower the heat and add in the remaining seasonings, cream cheese, HALF of the shredded cheeses and the Dijon mustard. Stir everything together until smooth and combined. Add salt and pepper and/or more seasonings to your liking.
Add in the cooked pasta to the cheese sauce and fold it in until completely combined.
Preheat your oven to 350°F (175°C).
Pour half half of the Mac&cheese mixture to a 9x13 inch casserole dish (or a smaller casserole dish if you like it to be thick) and evenly spread it out. Then sprinkle in some of the remaining shredded cheeses and then top it with the rest of the Mac&cheese. Then finally, top it with the rest of the shredded cheeses on top.
Bake in the oven for about 20-25 minutes. Then broil for the last 5 minutes to get a golden brown top crust. Serve warm and enjoy!
