Baked Mac and Cheese
Baked Mac and Cheese packed with Velveeta, cream cheese, and cheddar. A comforting dish for holidays, potlucks, and easy weeknight dinners.
There’s a reason Baked Mac and Cheese has stood the test of time. It’s a comfort food loved by all ages. Few recipes are as universally comforting or as guaranteed to please even the pickiest eaters. This homemade version takes everything you love about classic macaroni and cheese and elevates it with rich flavor, creamy texture, and pure nostalgia. One bite will take you straight back to childhood while creating new memories for your own family. This homemade mac and cheese tastes even better the next day, making it perfect for meal prep and delicious leftovers.
BAKED MAC AND CHEESE
This is not your average boxed mac and cheese. This recipe transforms simple macaroni into a truly decadent, homemade baked macaroni and cheese that’s perfect for weeknights, holidays, and potlucks. Tender pasta is coated in a silky cheese sauce made with sharp cheddar, cream cheese, and just the right seasonings to bring everything together. It’s surprisingly easy; no fancy skills required! All you need is patience, a whisk, and plenty of gooey cheese. This baked version delivers the creamy, cheesy goodness everyone craves and is sure to become your new go-to mac and cheese recipe.
Find my expert tips on how to make baked mac and cheese from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Baked Mac and Cheese Recipe:
- Creamy & Cheesy: This baked mac and cheese combines Velveeta, cream cheese, and sharp cheddar for a rich, velvety sauce. Every bite is perfectly cheesy and indulgent.
- Easy to Make: With simple ingredients like macaroni, milk, and cheese, this recipe comes together quickly. The stovetop-to-oven method ensures the cheese sauce coats every noodle evenly without extra fuss.
- Deliciously Baked: Baking the mac and cheese gives it a golden, bubbly top that’s irresistible. The slightly crisped edges contrast perfectly with the creamy interior for the ultimate comfort dish.
- Family-Friendly Comfort Food: Kids and adults alike will love this classic side or main dish. It’s ideal for weeknight dinners, potlucks, family parties, and kids’ birthday parties.
Ingredients
- 1 pound macaroni
- Butter
- Flour
- Milk
- Velveeta cheese
- Cream cheese
- Salt
- Pepper
- Sharp cheddar cheese
Instructions
Begin by preheating the oven to 350 degrees F. Cook macaroni according to the directions on the package. When noodles are al dente, drain them from the water then spread out evenly in a greased 9×13-inch baking dish.
Meanwhile, in a large pot, melt butter over medium heat. Add flour to the pot and whisk for 1 minute. Slowly whisk in milk; bring to a boil. Reduce heat to medium-low and add cream cheese and Velveeta cheese. Stir until smooth.
Remove from heat and stir in 2 cups sharp cheddar. Pour cheese mixture all over the cooked macaroni in the pan. Gently toss to cover the macaroni. Sprinkle the top evenly with the remaining cheese.
Bake, uncovered, for 25 to 30 minutes or until hot, bubbly and the cheese on top is all melted. Carefully remove from the oven and let it stand 10 minutes before serving.
Servings
This recipe yields about 8 servings per pan. Let that come with a disclaimer though. This is such a rich, cheesy, indulgent recipe that you may be able to get more servings out of one pan depending on how you serve it. If this is the main course for dinner then 6 to 8 servings is the standard. If making this as a side dish you can stretch that to 12 servings per pan.
Storage and Reheating
This recipe tastes even better the next day! Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 2 months. To reheat, warm it in a 350°F oven for 20-25 minutes in a baking dish (this saves on the mess and keeps everything together). Reheat for longer if frozen, adding a splash of milk if needed. Individual portions can be microwaved in 30-45 second intervals, stirring in between. For best results when reheating from frozen, thaw in the fridge overnight.
Holly’s Tips for The Best Baked Macaroni and Cheese:
- Cook Pasta Until Al Dente: Slightly undercooked macaroni holds up better when baked and keeps your mac and cheese from turning mushy.
- Shred Your Own Cheddar: Freshly grated cheese melts smoothly. It creates a creamier sauce than pre-shredded cheese, which contains anti-caking agents.
- Whisk the Roux Properly: Cook the butter and flour mixture for a full minute to remove any raw flour taste and ensure a perfectly thickened cheese sauce.
- Add Milk Slowly: Pour the milk in gradually while whisking to prevent lumps and achieve a silky, smooth sauce.
- Room Temperature Is Best: Soften the cream cheese melts seamlessly into the sauce, giving your baked mac and cheese the best texture.
- Rest Before Serving: Let the baked mac and cheese sit for 10 minutes after coming out of the oven; this helps it set.
- Make It Your Own: To make it extra cheesy, use freshly shredded cheddar, stick to whole or 2% milk, and avoid over-baking. Letting the mac and cheese rest for 10 minutes helps the sauce thicken into the perfect creamy texture.
- Bake Uncovered: Keeping the dish uncovered helps the top get perfectly melted, bubbly, and slightly browned for the best finish.
Frequently Asked Questions:
Absolutely. Assemble the mac and cheese, cover it tightly, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes of bake time if baking straight from the fridge.
While Velveeta, cream cheese, and sharp cheddar make this mac and cheese extra creamy, you can also mix in cheeses like Monterey Jack, Gouda, Colby, and Mozzarella.
A grainy texture usually means the sauce was heated too quickly. Keep the heat at medium or medium-low when melting the Velveeta and cream cheese to ensure a smooth, silky sauce.
Stir in cooked bacon, sautéed onions, garlic, jalapeños, or even cooked chicken. You can also top it with panko breadcrumbs or crushed Ritz crackers for extra crunch.
Make baked mac and cheese dairy-free by using plant-based alternatives for all dairy ingredients: substitute butter with vegan margarine or olive oil, milk with unsweetened almond, oat, or soy milk, and replace Velveeta, cream cheese, and cheddar with dairy-free cheese shreds or cream cheese alternatives. Cook and bake as usual for a creamy, cheesy texture without any dairy.
Substitute the macaroni noodles for your favorite brand of gluten-free noodles. Make sure to check the cooking time, as it may differ from a traditional noodle. When making the cheese sauce, substitute almond flour or another gluten-free grain in place of the all-purpose flour. This will ensure that everyone gets to have their mac and cheese and eat it too!
Similar Recipes
Craving something similar? Make my Skillet Creamy Macaroni and Cheese and King Ranch Mac and Cheese next.
Searching for more pasta recipes? My Cheesy Lasagna Rolls Ups feature delicious lasagna noodles rolled up with tomato sauce, beef, and mozzarella cheese.
Looking for something different? My Slow Cooker Sausage and Cheese Tortellini features tender sausage mixed with cheese-filled tortellini in a creamy sauce.
Wanting something more hearty? My Broccoli Cheese Casserole contains layers of broccoli florets baked with melted cheddar that creates a great side dish for all dinners.
Have you made this Baked Mac and Cheese recipe? 🧀
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Baked Mac and Cheese
Ingredients
- 1 pound (16 ounces) macaroni noodles
- 1/4 cup salted butter
- 2 Tablespoons all-purpose flour
- 3 cups milk (I use 2%)
- 16 ounces Velveeta cheese cut in 1-inch cubes
- 6 ounces cream cheese softened
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups grated sharp cheddar cheese divided
Instructions
- Begin by preheating the oven to 350 degrees F. Cook macaroni according to the directions on the package. When noodles are al dente, drain water then spread out evenly in a greased 9×13-inch baking dish.
- Meanwhile, in a large pot, melt butter over medium heat. Sprinkle flour over the melted butter and whisk for 1 minute. Slowly whisk in milk; bring to a boil. Reduce heat to medium-low and add Velveeta cheese and cream cheese. Stir until smooth.
- Remove from heat and stir in 1 cup of the sharp cheddar cheese. Pour cheese mixture all over the cooked macaroni in the pan. Gently toss to coat the macaroni. Sprinkle the top evenly with the remaining cheese.
- Bake, uncovered, for 25 to 30 minutes or until hot, bubbly and the cheese on top is all melted. Carefully remove from the oven and let it stand 10 minutes before serving. Enjoy!
Notes
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We Love this recipe. My boys request it because it is so creamy unlike some Mac and Cheese recipes. I made one yesterday for my son to take to his house for a dinner party. He forgot to make it. Can I freeze this? I would love to have a short cut already for Thanksgiving. 🙂
Hi Wendy! I am so happy to hear that you love this recipe. Yes, you can freeze this either baked or pre-baked for up to 3 months. Allow to thaw in the fridge for a half day or so before baking and serving. 🙂
Thank you! Another quick question. I am making this for an event (36 people) I know this is very rich I was just wondering how many pans would work for this event. Thanks!
I think 5 pans would be enough. Each pan serves 8, so making 5 pans should make 40 servings. 🙂
Thank you!
o m g!!! SO GOOD!
Can you make this a couple of days ahead of time?
You can make this one day a head of time. Make up until the baking point, don’t bake. Cover and store in fridge. Bake right before serving. 🙂