Baked Mac and Cheese
Rich and creamy oven Baked Mac and Cheese is a huge hit with anyone who tries it! The recipe comes together quick and easy. Macaroni noodles are baked with butter, cheddar cheese, muenster cheese, and heavy whipping cream to create the ultimate bubbly, golden brown, comforting dish. Perfect for a simple, cozy weeknight dinner, yet elevated enough for holiday meals!
There’s not much better than a really good mac and cheese recipe! This one is not only perfectly cheesy and creamy, but it also passed the “picky kid” test. After one bite, Madelyn declared, “This is SO good!” I have to agree – this is decadent, deeply flavorful & delicious.
Perfect for any occasion, whether it be after a hectic day at work, or a festive dinner like Easter, Christmas or Thanksgiving! With only 6 ingredients, you guys will love this baked macaroni and cheese just as much as we do!
Omgoodness this was DELICIOUS and everyone raved about it at Thanksgiving dinner. So creamy, cheesy, gooey and the bread crumb topping idea took it to the next level. Definitely a keeper! I made it the day before and baked it just when I took the turkey out of the oven like you suggested and it was perfect! Thanks for your help with that!
— Robynn
Why you’ll love this recipe
- Delicious! It’s cheesy, creamy, and so tasty. The ultimate comfort food and quite possibly the best homemade mac & cheese!
- Versatile. This side pairs perfectly with so many main entrees! Serve alongside anything from chicken and steak to pork chops. And, of course, be sure this has a place on the table during the holidays. It goes great alongside this slow cooker ham!
- Family-friendly. Kids and adults can’t get enough! It’s an easy and tasty cheesy pasta recipe that will be loved by everyone.
- Easy to make. A simple and easy recipe that will be on the dinner table in 40 minutes! Other than grating the cheese, it’s pretty effortless.
Ingredients needed
You only need 6 ingredients to make this incredible macaroni and cheese recipe! Here’s the lineup:
- Macaroni noodles. We like classic elbow macaroni, but feel free to use any favorite short pasta. Gluten-free noodles work, too!
- Butter. A bit of salted butter is melted in the bottom of the dish and then also layered with noodles and cheese.
- Cheddar cheese. A must when making mac and cheese!
- Muenster cheese. The combination of cheddar and muenster provide such wonderful flavor!
- Heavy whipping cream. For ultra decadence!
- Eggs. We use 3 eggs to hold all of the ingredients together.
How to make this recipe
This is one of the easiest baked mac and cheese recipes I’ve seen! Here’s a rundown of the steps, but you’ll find the full recipe at the bottom of the post.
- Cook pasta. In a large saucepan of boiling water, boil pasta about 1 minute less than the package instructions for al dente. After cooking, drain.
- Melt butter. Place butter in the bottom of a large casserole dish and melt it in the preheating oven.
- Add the noodles. Layer half of the cooked macaroni over the butter in the dish.
- Assemble the other layers. Sprinkle with half of the cheddar and muenster and then add a few pats of butter on top. Add the remaining noodles, cheese, and a few more pats of butter.
- Pour on the egg mixture. Whisk the eggs in the heavy cream and pour it over the entire casserole.
- Bake. Place in the oven and bake, uncovered, at 375ºF for about 20-25 minutes. When fully cooked, it should be thick and not runny. Mine is typically cooked in 20 minutes.
- Serve. Taste and add salt & pepper as needed. You can even add a little hot sauce to cut the richness.
Tips for success
A few notes for the best baked mac & cheese!
- We do not recommend pre-shredded cheese, but instead shredding your own cheese from a block of cheese. It will melt much better and have more flavor.
- One reader commented that using her food processor to shred the cheese made the process so much quicker and easier.
- Heavy whipping cream will make for the richest, creamiest sauce. However, you can make this recipe using whole milk with good results.
- For best results, serve shortly after baking. The dish is nice and creamy straight from the oven, but as it sits and cools the fats will naturally harden and become less smooth.
- Season with plenty of salt. You will definitely want to salt your serving generously with salt and black pepper. It will make this taste amazing and bring out all of the delicious cheesy flavor.
Frequently asked questions
A combination of at least two different cheeses for mac and cheese is best for maximum flavor. Cheddar cheese is always included and then we like to add another more mild cheese, like muenster. Medium or sharp cheddar is a popular choice because it has a great flavor, melts well and provides the classic orange color. We do not recommend extra sharp or aged cheddar cheese because they will not melt as well as younger cheeses. Other cheeses that work great: Colby jack, Monterey jack, pepper jack, Gruyere, Gouda, Havarti, Mozzarella, Fontina, American, White cheddar, Swiss and Provolone. You can use all sharp cheddar cheese, if you’d like. Also, remember some of the cheeses listed are very mild, so you’ll want to make sure and combine it with a more bold flavored cheese.
Yes, the noodles will continue to cook and absorb sauce while baking. In addition, the starch from the pasta will thicken the sauce as it bakes, too.
To keep mac and cheese creamy while baking, follow the instructions for undercooking the pasta by about 2 minutes (about 1 minutes less than al dente) and drain. This will ensure the cheese sauce stays perfectly creamy while baking.
When serving during the holiday or for any festive gathering, we like to keep cooked macaroni and cheese warm in a crockpot. Spray the crockpot insert with nonstick cooking spray to prevent the noodles from sticking to the bottom.
Variations
If you want to shake things up and take this classic macaroni and cheese to the next level, try dressing up your dish with some other delicious ingredients!
- Breadcrumbs. Combine about 1 cup of panko or regular bread crumbs and 2-3 tablespoons of melted butter in a bowl. Sprinkle over top of the pasta just before baking.
- Ritz crackers. Combine 1 cup of crushed Ritz crackers with 2-3 tablespoons of melted butter in a bowl. Sprinkle over top just before baking.
- Bacon bits. Cook about 4-5 slices of bacon. Cut the cooked bacon into small bits and stir into the macaroni noodles before layering the noodles into the baking dish.
- Seasonings. Feel free to add in a tsp or so of onion powder, mustard powder or garlic powder.
Serving suggestions
The adults typically like to enjoy this as a side dish, but kids often eat it as a main dish! For the holidays, we serve it with a feast: dressing, sweet potato casserole, green bean casserole, dinner rolls, mashed potatoes and gravy, turkey and pie! Here are some entree and side dish suggestions to pair with this:
Storage recommendations
- Storing. Store this in an airtight container, in the fridge, for up to 3-5 days (if it lasts that long!).
- Reheating. You can reheat it using the microwave to save time, but I would recommend heating it in the oven for about 20 minutes at 375ºF. This will help it get that creamy cheesiness back without drying out. If reheating in the microwave, stir in a little bit of milk or cream and microwave partially covered with a paper towel. Stir often as it reheats.
- Freezing. You can freeze baked mac and cheese, but recipes that contain a lot of dairy typically don’t do well in the freezer. If you really want to freeze it, I recommend assembling the dish, baking it at 425ºF for just long enough to get a little browning on top, letting it cool completely, then wrapping it and freezing for up to about 2 months. Thaw overnight in the refrigerator when you’re ready to enjoy, and then when defrosted, bake according to the instructions.
As you plan your holiday menu, this creamy mac and cheese is a must-have on the table! Enjoy for the holidays, but also work it into weekday dinners. This one is guaranteed to be a family favorite!
More favorite side dish recipes
This macaroni and cheese recipe has quickly become one of our favorites! Here are some of our other family-favorite side dish recipes that you’re sure to love:
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Baked Mac and Cheese
Ingredients
- 1 (16 oz.) package macaroni noodles
- 1/4 cup butter, divided
- 1 pound medium cheddar cheese, grated
- 1/2 pound muenster cheese, grated
- 1 pint heavy whipping cream
- 3 large eggs
- salt generously, to taste
Instructions
- Bring a large pot of salted water to a boil. Once water is boiling, add dry noodles and cook about 1 minute less than the package directs for al dente. After cooking, drain.
- Preheat oven to 375ºF and melt about 2 tablespoons butter in the bottom of a large casserole dish (about 3 quarts and 9×13″) in the preheating oven.
- Once butter is melted, remove casserole dish from oven and cover the bottom with one layer of macaroni (half of the macaroni). Then layer with half of the cheddar and muenster and then add a few pats of butter on top. Add the remaining noodles, cheese, and a few more pats of butter. Mix the eggs in the whipping cream and pour it over the entire casserole.
- Bake at 375ºF for about 20-25 minutes. When fully cooked, it should be thick and not runny. Mine is typically cooked in 20 minutes. Best when served hot straight out of the oven. Taste and add salt, as preferred.
Notes
Did you make this recipe?
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This is the BEST mac & cheese I’ve every made! My family asks me to bring it to every holiday gathering. I have always left out the eggs, and it still tastes great!
Just curious if I can leave out the eggs?
I haven’t tried that so I can’t say for sure. Let us know if you do.
I’ve always left out the eggs and get tons of compliments on this recipe! Definitely my go-to for mac & cheese.
So happy to hear!! Thanks so much for coming back to comment!
Hi!
This was super yummy! I think I may have kept it in the oven too long though because the egg seemed to have cooked and we had what looked to be scrambled egg Mac and cheese. Do you think that’s what happened? I kept it in the oven for 21 minutes, but I can’t think of what else might have happened. Is there something I can use in place of the egg?
I’ve made this many times and never had this happen or had any comments of this happening. The only thing I can think of is that the egg mixture didn’t get properly stirred. Sorry it wasn’t perfect!
As expected, this turned out delicious! Super easy even for an idiot like me.
So happy to hear!
Can I make this in a crockpot for a party? Thanks!
I haven’t tried making this recipe in a crockpot and hate to steer you wrong. This is a crockpot Mac and cheese that has great reviews https://amandascookin.com/crockpot-macaroni-and-cheese/ good luck!
Made this amazing Mac n cheese and it is now my go to recipe! So Easy! Get yourself a food processor to help shred the cheese to Make it even easier. Questions, how do I make this for 50 ppl? Could I double this recipe and Make 2 separate mac n cheeses or can I Make just one recipe on a large deep pan?
So happy to hear that you love this! I personally think it would be easiest to double the recipe and make two separate dishes. Good luck!
Omgoodness this was DELICIOUS and everyone just raves about it this Thanksgiving dinner. So creamy, cheesy, gooey and the bread crumb topping idea took it to the next level. Definitely a keeper! I made it the day before and baked it just when I took the turkey out of the oven like you suggested and it was perfect! Thanks for your help with that!
Yay! That makes me SO happy to hear!
Hi, I was wondering if you did 16 oz of the macaroni package in the video or was it more? It just looked more to me and I’m wanting the same portion made like in the video so I’m just wanting to make sure (:
Yes, it is the 16 ounces. Enjoy!
How would I make this for only 2 people?
can I use half and half instead of heavy whipping cream. the store was out of HWC
That should be fine. It just may not be quite as rich.
Can this be made ahead of time? Planning to make this for thanksgiving but my oven is going to be occupied the day off with the turkey. Wondering how to do this?!?!
Make as directed (but do not bake) and cool completely. Cover tightly with foil and refrigerate 1 day ahead. Before baking, let dish sit on counter for 30 minutes. Bake at recipe temperature for about 20-25 minutes, until hot and bubbly. I don’t recommend baking this prior to the meal, as it’s creamiest just after it comes out of the oven. You could pop this in the oven right after your turkey comes out. Enjoy!
Thank you SO much for this help. My son is drooling over this recipe! Happy Thanksgiving!
I ENJOYED THIS MACARONI AND CHEESE DISH. It was Awesome!!
Thank you for keeping it simple.
So happy you enjoyed!
Yum! This was so good!
this is gooey goodness just made a double batch.
During the Holidays, I have used a traditional family recipe for many years. Was craving mac & cheese & hoped to find a much simpler recipe than the family one. Came across your recipe; it will change how I make the dish from now on. Honestly l, there’s very little difference in taste between yours & mine, but yours is a lot less work. Thanks for this tasty, creamy recipe. I LOVE IT!!!
This makes me so happy to hear!! Thanks so much for your comment!
Yum! This Mac and cheese was SO good!
Love this recipe! It’s so tasty!
Hi I made this recipe for a side dish for a 4th of July BBQ, and it was a hit! I took home an empty casserole dish! I was skeptical at first bc I wasn’t sure how layering everything into a dish would turn into perfect Mac n cheese, BUT it totally works!! SO easy and delicious! This recipe is 5 stars all the way! Thank you so much!
That’s amazing and makes me SO very happy!!
Yum! This was amazing! Will definitely make again!
Hi Kim,
I’ve made this a couple times now and it’s been good but I’m just not sure how much salt to add, I feel like it is pretty bland.
I always just have people salt their own servings because people can be so picky about salt, but feel free to go and mix in 1/2 to 1 teaspoon salt in with the egg mixture.
Hello! Making this for Easter to bring to my family’s dinner. Hoping it travels well and the sauce doesn’t separate or dry up (will be about 1-2 hrs) between when it comes out of the oven and when people will eat.
Also, all my store had was the mild cheddar which I will grate and sliced muenster. Do you think it will melt ok if I lay the muenster slices over the cheddar?
Brittany
I think it will travel fine and you can always pop it in the oven for about 5 minutes when you arrive, if you feel like it needs a bit more creaminess. I think the sliced muenster will melt fine. Enjoy!
This is a five star Mac & Cheese for a picky eater. And this is a snap to make. I used large elbows and put a layer of leftover sliced honey ham from the ham store in it. I also used a sharp cheddar because it is what I had. Excellent!
Yum! Love the idea of adding ham. Thanks so much for your sweet comment!
Tastes amazing but for some reason I can’t get the milk/cream to cook off. I don’t know what I’m doing wrong?
So sorry you’re having problems. I’ve never had an issue. You did cook the boil the pasta, right?
Made this tonight lived that I didn’t need to make a roux or sauce just layer pour and bake. I added bacon and Gouda cheese Thank you so much will be making again
So happy that you enjoyed! Love that you added bacon and Gouda… yum!
can this be adapted to a crock pot recipe?
I’ve never made this in a crockpot, so I can’t say for sure. Good luck!
Looking to make this dish for Christmas tomorrow but need to prep ahead of time! If I prep it today can I put it in the fridge minus the whipping cream & eggs mixture? Then when ready to bake to serve add that tomorrow morning?
That should work just fine. Enjoy!
Making this today but using cheddar and gouda cheese. Can’t wait! Thanks.
That will be delicious! Enjoy!
What cooking time do you recommend if I double the recipe for a large crowd?
If I doubled the recipe, I would bake this in two separate dishes because it bakes in a 9×13-inch dish and that’s the largest I have. You can bake them at the same time and it should still be around the same bake time. Enjoy!
Adding bacon takes it to the next level. I added a pound of bacon (cut into pieces) and it was delicious. Did not add any salt as the saltiness of the bacon was just right.
That sounds so good! Thanks for sharing! Definitely trying next time I make it.
I’m making this for a gathering today. Need to make it a few hours in advance. Should I put it in the fridge until I’m ready to leave? And just heat back in the oven when we arrive there?
That should work. If it hasn’t cooled completely, I wouldn’t worry about putting it into the fridge. Another option is to prepare it, but wait to cook it when you get to the gathering. Enjoy!
What is the green herb on top that I see in the picture, but isn’t mentioned anywhere else? I must know! Thanks!
Very finely chopped parsley. Enjoy!
Does this freeze well?
With all of the dairy that it contains, I don’t think it would hold up well to freezing.
Hi Kim !
I would love to make this for Thanksgiving for this recipe of the Mac & cheese how many people will this serve ? Or can you please tell me how much ingredients I would need for about 10 to 12 people. Thank you so much cant wait to make this looks so yummy !!!
Thank you
Kristine
This makes a lot and will be perfect for 12 people amongst other Thanksgiving sides! Enjoy!
Okay I was skeptical about this recipe but I just whipped it up and I don’t regret it!!! This is hands down the best recipe ever! My kids love it and I can’t wait to show it to their Dad! Thank you!!!
Yay! That’s awesome! Thanks so much for taking time to comment.
Didn’t have time to try this recipe on Thanksgiving but Kept thinking about it. Made it today and it was absolutely delicious. I added bacon to mine and hubby gave it a really good grade. Next time I will add a few bread crumbs. Try it, easy to make.
So happy to hear that you and your husband enjoyed! And bacon! Yum!
This was a HUGE win for our family Thanksgiving. Absolutely delicious and so easy!
This is a great recipe. Made it according to the directions and it came out amazing!
This was amazing – and fairly simple to make. It was my kids favorite thing at Thanksgiving and the adults loved it too!
Made this for Thanksgiving and everyone loved it! It’s so creamy and cheesy, but not too rich or heavy. I’m keeping this recipe as my go-to recipe!