Easy Baked Cheddar Mac and Cheese

Easy Baked Cheddar Mac and Cheese

Introduction

There are nights when the world feels loud and hurried, and what I crave most is a plate that wraps me in warmth. That’s precisely what Easy Baked Cheddar Mac and Cheese does — the bubbling, golden crust giving way to a molten, velvety cheddar center that smells like childhood and home. The first forkful is a small ceremony: crisp topping, chewy pasta, and the tang of real cheese that makes the shoulders drop and conversation slow. If you love a simple dinner that reads like comfort on a plate, this easy meal will become a family favorite. For playful variations, I sometimes peek at other recipes like this hearty beefy mac that inspired a meaty twist one rainy evening.

Why Make This Recipe

• It’s a true crowd-pleaser: kids and grownups both line up for seconds.
• Quick prep, effortless reward: stove-to-oven steps that feel impressive but are actually simple.
• Comforting recipe with pantry staples: pasta, cheddar, butter, milk — no specialty runs.
• Versatile and festive cooking: dress it up for holidays or keep it humble for weeknights.
• Homemade dish that freezes well — perfect for meal-prep and leftovers that taste better the next day.

Ingredients You’ll Need

• 12 ounces elbow macaroni or small shells — classic, holds sauce well. (Use gluten-free pasta to make it GF.)
• 4 tablespoons unsalted butter — for the roux and the topping; can use salted butter, reduce added salt.
• 3 tablespoons all-purpose flour — thickens the cheese sauce. For a grain-free option, use a cornstarch slurry.
• 2 cups whole milk — gives the creamiest texture; use 2% or unsweetened oat milk for a lighter result.
• 1 cup heavy cream — optional but adds silkiness; substitute Greek yogurt (stirred in off heat) for tang and lower fat.
• 3 cups sharp cheddar, shredded — sharp gives depth; mix half sharp, half mild for a mellower bite.
• 1 teaspoon Dijon mustard — brightens the cheese flavor; optional.
• 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder — pantry spices that layer flavor.
• Salt and freshly ground black pepper to taste.
• 1 cup panko breadcrumbs — for the crisp topping; swap with crushed crackers for a buttery crunch.
• 2 tablespoons melted butter — toss with breadcrumbs.
• Optional: 1/2 cup grated Parmesan for topping, chopped chives for garnish.

For a luxe spin, try stirring in a handful of brie and bacon, reminiscent of this indulgent brie and bacon macaroni I make at gatherings.

Prep and Cook Time

• Prep time: 15 minutes
• Cook time: 25–30 minutes (sauce plus bake)
• Total time: 40–45 minutes

Note: This is a quick weeknight winner, though the 10–15 minutes in the oven to brown the top is a patient, rewarding step.

How to Make Easy Baked Cheddar Mac and Cheese

1. Preheat oven to 375°F (190°C) and butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil and cook pasta 1–2 minutes shy of package directions so it finishes baking without getting mushy. Drain and set aside.
2. In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook 1–2 minutes until the mixture is bubbly and pale — this roux will thicken your sauce and add a nutty base.
3. Slowly whisk in milk and cream, smoothing out any lumps. As the sauce warms, it will thicken; keep whisking so it never sticks. The aroma here is comfort personified — warm dairy and faint caramel from the roux.
4. Once slightly thickened, reduce heat to low and stir in Dijon, garlic powder, onion powder, and half the cheddar. Stir until the cheese melts into a glossy sauce. Taste and season with salt and pepper.
5. Toss the cooked pasta into the sauce until every piece is coated. Pour into the prepared baking dish. Sprinkle the remaining cheddar evenly over the top.
6. Mix panko breadcrumbs with melted butter and Parmesan if using, then scatter over the cheese. This top layer transforms the dish from cozy to celebratory with its golden crunch.
7. Bake 15–20 minutes until bubbly and browned. For an extra golden peak, broil 1–2 minutes — watch closely so it does not burn. Let rest 5 minutes before serving.

Tips and Creative Variations

• Add a crushed garlic clove to the roux for deeper savory notes.
• Stir in cooked bacon, shredded rotisserie chicken, or steamed broccoli for protein and texture.
• Swap cheddar for a mix of cheddar and Gruyere for a nuttier, more sophisticated flavor.
• For a spicy kick, fold in a pinch of cayenne or a diced jalapeño.
• Make it vegan: use plant-based butter, unsweetened oat milk, and a vegan cheddar-style shreds with a tapioca-based topping for chew.

Encourage readers to personalize: a pinch of smoked paprika or a few roasted cherry tomatoes can turn this into a festive centerpiece.

Serving Ideas

Picture a Sunday table: bowls of Easy Baked Cheddar Mac and Cheese passed around, the crunchy top breaking under eager forks, steam clouding up glasses of cold milk and bright salad plates. Serve alongside:

• A crisp green salad with lemon vinaigrette to cut the richness.
• Roasted honey carrots or garlicky green beans for color and balance.
• A chilled glass of dry white wine or a citrusy IPA for grownup dinners.
• For cozy nights in, add warm crusty bread and call it a comforting homemade dish for two or twelve.

Storing and Reheating

• Refrigerate leftovers in an airtight container for up to 3–4 days.
• Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through; cover loosely with foil to prevent over-browning.
• To reheat individual portions, microwave on medium in 45–60 second bursts, stirring in between. Add a splash of milk to revive creaminess.
• Freezer: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge and bake covered at 350°F (175°C) until hot.

Pro Tips for Success

• Don’t overcook the pasta: pasta continues to soften in the oven.
• Grate your own cheese: pre-shredded cheese often contains anti-caking agents that prevent silky melting.
• Build layers of flavor: mustard, a pinch of nutmeg, and good-quality cheddar make a big difference.
• Toast the breadcrumbs in a skillet before topping for extra flavor and crunch.
• Let it rest: slicing too soon makes a runny mess; a 5–10 minute rest helps it set.

FAQs

Q: Can I freeze Easy Baked Cheddar Mac and Cheese?
A: Yes. Freeze tightly wrapped portions for up to 2 months. Thaw overnight and reheat in the oven until bubbling.

Q: What’s the best substitute for heavy cream?
A: Use whole milk with 2 tablespoons of melted butter per cup, or stir in Greek yogurt off-heat for thickness and tang.

Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free pasta and replace flour with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) added to warm milk.

Q: How do I prevent a gummy sauce?
A: Make sure the roux cooks briefly before adding milk and whisk continuously as the sauce thickens. Use medium heat and avoid boiling hard.

Conclusion

This Easy Baked Cheddar Mac and Cheese is the kind of homemade dish that collects stories — the night you learned to cook for friends, the cozy winter supper, the holiday table that needed a bit more comfort. It’s reliable, joyfully simple, and endlessly adaptable for festive cooking or quiet weeknights. If you want inspiration for other baked macaroni classics or contest-winning creamy versions to compare notes, take a look at this Baked Cheddar Mac and Cheese Recipe – Chisel and Fork and the Creamy Baked Mac and Cheese (Contest-Winning!) – The Chunky Chef for delightful twists and technique tips that complement what you’ll make today.

Easy Baked Cheddar Mac and Cheese

A comforting and easy-to-make baked cheddar mac and cheese with a bubbly, golden crust and a creamy cheese center, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

  

Pasta and Dairy Base

• 12 ounces elbow macaroni or small shells Use gluten-free pasta to make it GF.
• 2 cups whole milk Use 2% or unsweetened oat milk for a lighter result.
• 1 cup heavy cream Optional, substitute Greek yogurt for lower fat.

Sauce Ingredients

• 4 tablespoons unsalted butter Can use salted butter, reduce added salt.
• 3 tablespoons all-purpose flour For a grain-free option, use cornstarch slurry.
• 3 cups sharp cheddar, shredded Mix half sharp, half mild for a mellower bite.
• 1 teaspoon Dijon mustard Optional, brightens the cheese flavor.
• 1/2 teaspoon garlic powder Pantry spice that layers flavor.
• 1/2 teaspoon onion powder Pantry spice that layers flavor.

Topping

• 1 cup panko breadcrumbs For the crisp topping; swap with crushed crackers.
• 2 tablespoons melted butter Toss with breadcrumbs.
• 1/2 cup grated Parmesan Optional for topping.
• Chopped chives to taste for garnish

Method

 

Preparation

1. Preheat oven to 375°F (190°C) and butter a 9x13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook pasta 1-2 minutes shy of package directions. Drain and set aside.

Making the Sauce

1. In a medium saucepan over medium heat, melt 4 tablespoons butter.
2. Whisk in flour and cook 1-2 minutes until bubbly and pale.
3. Slowly whisk in milk and cream, smoothing out lumps and whisk continuously.
4. Once slightly thickened, stir in Dijon, garlic powder, onion powder, and half the cheddar.
5. Stir until the cheese melts into a glossy sauce. Season with salt and pepper.

Combining and Baking

1. Toss the cooked pasta into the sauce until coated.
2. Pour into the prepared baking dish and sprinkle remaining cheddar over the top.
3. Mix panko with melted butter and Parmesan if using, scatter over cheese.
4. Bake for 15-20 minutes until bubbly and browned. Broil for 1-2 minutes for an extra golden top.
5. Let rest for 5 minutes before serving.

Notes

This dish freezes well. To reheat, cover loosely with foil to prevent over-browning. Add milk to revive creaminess when reheating.