This is definitely the best Baked Mac and Cheese you will ever eat! Super creamy and cheesy from fresh shredded Gruyère cheese and mozzarella. The savory crispy onion topping puts it over the top!
Table of Contents
- Why You’ll Adore This Creamy Baked Mac and Cheese
- Recipe Ingredients
- What Are the 3 Best Cheeses for Mac and Cheese?
- How to Make Baked Mac and Cheese:
- Should I Bake My Mac and Cheese the Night Before?
- Cook’s Notes
- Easy Serving Suggestions
- Prep Baked Mac and Cheese Ahead:
- Storing and Reheating:
- Can I Freeze Baked Mac and Cheese?
- More Classic Sides
- Get the Recipe
Why You’ll Adore This Creamy Baked Mac and Cheese
There’s so much to love about this gourmet baked macaroni!
- Crowd-Pleaser: This, my friends, is a baked macaroni casserole that everyone will drool over at Christmas, barbecues, and basically any gathering. You can bet it will disappear in a flash!
- Easy to Make: If you worry that your macaroni won’t turn out right, this is the recipe for you! It’s easy and guaranteed to turn out creamy and cheesy.
- Ultra-Cheesy: Mozzarella and Gruyere give this allll the cheesy flavor.
- Super Flavorful: French-fried onions and simple, but robust, seasonings bring out the best in tender pasta and melted cheese.
In a rush? Try my Stovetop Mac and Cheese that is ready in 15 minutes! Or add some veggies with my kid’s favorite Mac and Cheese with Broccoli!
Recipe Ingredients
Let’s take a look at the ingredients you’ll need to make the best baked macaroni, from scratch. For the full ingredient amounts, scroll to the printable recipe card at the bottom of this post.
- Elbow Macaroni: Dried elbow macaroni works really well in this dish, although you can substitute other kinds of pasta if needed.
- Butter and Flour: To make a roux to thicken your sauce.
- Seasonings: Garlic powder, onion powder, salt, pepper, and a little freshly ground nutmeg.
- Milk and Cream: I use mostly milk with a small amount of cream for extra richness, but you can up the ratio of cream if you like!
- Cheese: Gruyere and mozzarella, both freshly shredded.
- French Fried Onions: If you aren’t an onion fan, you can use seasoned bread crumbs instead.
What Are the 3 Best Cheeses for Mac and Cheese?
While there are countless cheese options to choose from, my personal favorite for this dish is a simple combination of shredded mozzarella and shredded Gruyere. You get a phenomenal taste and texture with just these two! However, you could also add:
- Sharp Cheddar: Known for its tangy flavor and excellent melting properties, sharp cheddar adds a robust and distinctive taste to macaroni recipes. White cheddar also makes a great cheese for macaroni and cheese.
- Colby: Similar to cheddar, this cheese boasts a bright orange color and robust flavor.
- Parmesan: The sharp and salty notes of Parmesan cheese enhance the overall flavor profile of the dish. You don’t need much, and it won’t melt as well as other cheeses, but it makes a nice sprinkle on top.
- Smoked Gouda: Smoked or not, gouda is a sweet, creamy, yellow cow’s milk cheese that works wonderfully in mac and cheese. Grab the smoked variety to add a smokey flavor to your dish.
How to Make Baked Mac and Cheese:
Making this decadent dish is easier than you might think! Here’s how to do it.
- Get Ready. Spray your baking dish with cooking spray (or butter it, if you prefer that). Preheat the oven, and boil the pasta according to the package directions.
- Make the Sauce. While the oven heats and the pasta boils, melt the butter in a pan. Stir in the flour, and add the seasonings. Cook this mixture for one minute, and then whisk in the milk and cream.
- Add Cheese to the Sauce. Add your cheese to the cooking sauce, and let it melt.
- Assemble the Casserole. Mix the sauce and macaroni, spread this into the baking dish, and then throw the French fried onions in a blender to make fine crumbs. Top the cheesy pasta with the crumbs.
- Bake! Bake for 25 minutes, until hot and bubbly. Let stand for 5 minutes and then serve!
Should I Bake My Mac and Cheese the Night Before?
For the best results, it’s recommended to bake your mac and cheese on the day you plan to serve it. While it is possible to bake it the night before and reheat it, the texture will become less creamy as the pasta soaks up the extra moisture while being stored overnight.
However, if you do choose to bake it ahead of time, once it is done, make sure to cover the baking dish tightly with foil and store it in the refrigerator. Set it out and let it rest on the counter for 30 minutes before reheating it in the oven at about 350°F.
Cook’s Notes
No recipe is complete without some tips and tricks! This is the inside info you need on making this creamy baked mac and cheese.
- Freshly Shredded Cheese: While it be easier to grab already shredded cheese, pre-shredded cheese has anti-caking agents on them that act as a thickener in sauces. So if you use pre-shredded cheese, it will overly thicken your cheese sauce. I highly recommend shredding your own cheese!
- Al Dente: Cook the pasta al dente to prevent it from becoming too soft and mushy during baking.
- Buttered Noodles: Melting butter into the hot noodles (before adding the cheese sauce) will help them keep from bloating up while they bake.
- Crispy Topping: If you don’t want to use French fried onions, you can also use seasoned Panko bread crumbs in their place.
- Change It Up: Feel free to add tasty mix-ins like crispy bacon bits or sautéed onions. You can also try out any of the cheeses mentioned above for different flavors. White cheddar or smoked gouda are other personal favorites around our house.
- Ground Mustard: Add 1/2 to 1 teaspoon ground mustard to your cheese sauce to give it a little more depth of flavor. It won’t taste mustard-y, but it can help make the cheese flavors pop.
- Melted Topping: If you like a melty, cheesy topping, add more shredded cheese on top of the macaroni underneath the fried onions.
Easy Serving Suggestions
Enhance your baked mac and cheese experience with these easy serving suggestions:
- Barbecue: Serve it as a side with sweet and spicy Crock Pot Pulled Pork. It’s the ultimate summer menu!
- Fried Chicken: Pair it with a piece of crunchy Chicken Fried Chicken for a kid-friendly meal that adults will love, too.
- Meatloaf: A big plate filled with Easy Meatloaf goes perfectly alongside this cheesy dish.
- Veggies: Add a touch of sophistication by serving baked Mac and cheese as a main course, with a side of Air Fryer Asparagus or Sautéed Brussels Sprouts.
Prep Baked Mac and Cheese Ahead:
You can prepare this dish ahead of time making it a great side dish for a potluck or dinner party. To prepare it ahead, follow these easy steps:
- Once you transfer the mac and cheese to the casserole dish, let it cool to room temperature.
- Wrap it tightly with saran wrap or foil, and refrigerate for up to 24 hours.
- 30 minutes (or up to an hour) before you are ready to bake the casserole, remove it from the fridge and let it come to room temperature.
- Top with fried onion topping and bake according to recipe directions.
Storing and Reheating:
To store any leftover baked mac and cheese, scoop it into an airtight container and refrigerate. It can be safely stored for up to 3 days.
Reheat individual portions in the microwave, or heat the entire dish in the oven at 350°F until heated through.
Can I Freeze Baked Mac and Cheese?
Yes, you can freeze baked mac and cheese for another time! For the best results, cool the dish completely, and then transfer it to a freezer-safe container (or tightly wrap it in two layers of plastic wrap, foil etc). It can be stored in the freezer for up to 3 months. Thaw the mac and cheese in the refrigerator overnight before reheating.
More Classic Sides
- Duchess Potatoes
- Sautéed Green Beans with Garlic
- Candied Carrots Recipe
- Easy Green Bean Casserole Recipe
- Best Roasted Mushrooms
- Creamed Spinach
- Twice Baked Potatoes
- Creamy Baked Brussel Sprouts
Best Baked Mac and Cheese Recipe
Ingredients
- 8 oz elbow macaroni
- 6 tablespoons butter, divided
- ¼ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon freshly grated nutmeg
- 2 ½ cups whole milk
- ½ cup heavy cream
- 2 cups freshly shredded Gruyère cheese
- 1 cup freshly shredded mozzarella
- ¾ cup French fried onions
Instructions
- Heat the oven to 350°F. Spray a 9×13 inch pan with cooking spray.
- Cook the noodles according to the package directions. Drain then add 2 tablespoons of butter and stir into the hot noodles.
- Melt 4 tablespoons of butter, then stir in the flour, garlic powder, onion powder, salt, pepper, and nutmeg and cook for one minute.
- Whisk in the milk and heavy cream and cook until the sauce has thickened.
- Stir in the shredded Gruyere and mozzarella cheese until melted and smooth.
- Pour the sauce over the noodles, then spread them into the prepared pan.
- Blend the French fried onions until they are very small crumbs. Evenly spread over the top of noodles.
- Bake for 25 minutes, until hot and bubbly. Let stand for 5 minutes then serve!
Notes
- Once you transfer the mac and cheese to the casserole dish, let it cool to room temperature.
- Wrap it tightly with saran wrap or foil, and refrigerate for up to 24 hours.
- 30 minutes (or up to an hour) before you are ready to bake the casserole, remove it from the fridge and let it come to room temperature.
- Top with fried onion topping and bake according to recipe directions.
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