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!

Wooden spoon dishing out mac and cheese.

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.
Casserole dish with a serving of macaroni and cheese dished out.

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.

  1. 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.
  2. Melt butter. Place butter in the bottom of a large casserole dish and melt it in the preheating oven.
  3. Add the noodles. Layer half of the cooked macaroni over the butter in the dish.
  4. 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.
  5. Pour on the egg mixture. Whisk the eggs in the heavy cream and pour it over the entire casserole.
Layering noodles over cheese in a white dish.
Pouring heavy cream over noodles and cheese in a casserole dish.
  1. 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.
  2. Serve. Taste and add salt & pepper as needed. You can even add a little hot sauce to cut the richness.
Baked Mac and cheese garnished with chopped parsley in white dish.

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

What kind of cheese is good in baked mac and cheese?

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.

Will baking mac and cheese thicken it?

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.

How do you keep mac and cheese creamy when baking?

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.

How do you keep mac and cheese warm without drying it out?

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!

Serving of baked Mac and cheese on a white plate with a fork.

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.

Wooden spoon dishing out mac and cheese.
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Baked Mac and Cheese

Yield: 12 side servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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!
Author: Kim

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

Storing. Store this mac and cheese 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 the mac and cheese get that creamy cheesiness back without drying out.
See post for freezing instructions and more tips!
Photos by Sasha at Eat Love Eats
Author: Kim
Course: Side Dish
Cuisine: American
Serving: 1serving (about 1 cup), Calories: 408kcal, Carbohydrates: 2g, Protein: 16g, Fat: 38g, Saturated Fat: 23g, Cholesterol: 163mg, Sodium: 418mg, Potassium: 107mg, Sugar: 1g, Vitamin A: 1327IU, Vitamin C: 1mg, Calcium: 441mg, Iron: 1mg

Did you make this recipe?

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