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Baked Mac & Cheese

Seasoned recipe · Published October 15, 2026

A creamy, cheese-pulled-to-the-edges pan of mac and cheese with a golden, bubbly top. It starts with a simple butter-and-flour sauce, so it stays smooth instead of turning grainy in the oven.

Ingredients

• 1 lb (450 g) elbow macaroni
• 4 tablespoons (60 g) butter, plus more for the dish
• 1/4 cup (30 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon mustard powder
• 4 cups (16 oz / 450 g) freshly shredded sharp cheddar, divided
• 1 cup (4 oz / 115 g) shredded Monterey Jack or Colby

Method

1. Heat the oven to 375°F (190°C) and butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil.
2. Cook the macaroni for 2 minutes less than the package directions, so it stays firm. Drain and set aside.
3. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, without letting it brown.
4. Slowly pour in the warm milk, whisking as you go. Simmer for 5 to 6 minutes, stirring often, until the sauce coats the back of a spoon.
5. Take the pot off the heat. Stir in the salt, pepper, paprika, garlic powder, and mustard powder, then add 3 cups of the cheddar and all of the Jack, a handful at a time, until melted and smooth.
6. Fold the macaroni into the sauce and pour it into the baking dish. Scatter the remaining 1 cup of cheddar over the top.
7. Bake for 20 to 25 minutes, until bubbling at the edges and golden on top. Let it rest for 5 minutes before serving.

Tips

• Shred your own cheese. Pre-shredded cheese is coated to keep it from clumping, which can make the sauce grainy.
• Warm milk blends into the flour more smoothly than cold milk and helps avoid lumps.
• To make it ahead, assemble the dish, cover, and refrigerate for up to a day. Add 5 to 10 minutes to the baking time.

Storing leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of milk in the oven or microwave until hot all the way through.

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