Easy Mac and Cheese Bake Recipe

Quality cheese and proper technique make perfect mac and cheese. Grate 4-6 cups of cheese yourself and combine 2-3 types like sharp cheddar, Gruyere, and mozzarella. Cook pasta al dente, 1-2 minutes less than package directions. Choose one of three sauce methods: traditional roux for stability, no-roux for speed, or cream cheese for extra creaminess. Bake at 350°F for 30-40 minutes until golden and bubbly. Avoid overbaking to prevent dryness. Make ahead up to 3 days refrigerated or freeze up to 3 months.

Choose quality cheeses and cook pasta al dente

Cheese selection

Pick quality cheese for creamy, flavorful results. Use 4-6 cups total.

Grate cheese yourself. Pre-shredded cheese contains cellulose and anti-caking agents that prevent smooth melting and create grainy sauce.

Combine 2-3 cheeses. Each type contributes different melting properties and flavor complexity.

Sharp cheddar provides tang. Gruyere adds nutty depth. Mozzarella gives stretch.

Let cheese come to room temperature before melting. Cold cheese shocks sauce and can cause separation.

Pasta preparation

Use 1 lb elbow macaroni. Bronze-cut Italian pasta grips sauce better than standard varieties due to rougher texture.

Other shapes work well: bowties, rotini, short tubular pasta. Gluten-free, whole wheat, and chickpea pasta succeed equally.

Cook pasta al dente with these steps:

• Add generous salt to boiling water
• Cook 1-2 minutes less than package minimum time
• Pasta continues cooking in oven and absorbs sauce
• Drain immediately without rinsing to keep starches
• Let cool slightly before mixing with sauce

Test pasta texture before draining. It should be slightly firm in center with good bite.

Make cheese sauce with roux or simple method

Three sauce methods

Pick one method based on time and ingredients available.

Traditional roux method

Melt butter in saucepan over medium heat.

• Whisk in flour to create smooth paste
• Cook 1-2 minutes to remove raw flour taste
• Slowly add warm milk while whisking constantly
• Simmer until mixture coats spoon
• Remove from heat
• Stir in grated cheese until melted
• Season with salt, pepper, paprika

Simple no-roux method

Whisk milk and egg together in large bowl.

• Stir in grated cheese and melted butter
• Pour mixture directly over cooked pasta
• Season with salt and pepper
• Mix thoroughly before baking

Egg binds sauce and adds richness without separate cooking step.

Cream cheese version

Combine heavy cream and cream cheese in saucepan.

• Heat gently until cream cheese melts
• Stir in sharp cheddar
• No flour needed
• Creates nearly foolproof creamy texture

Heavy cream provides thickness. Cream cheese adds stability and tang.

Common sauce problems

Grainy sauce happens from overheating cheese or using pre-shredded cheese. Add cheese off-heat and stir gently.

Thin sauce needs more cheese or longer simmer time. Sauce should coat pasta heavily before baking.

Bland sauce lacks seasoning. Add mustard powder, hot sauce, or Worcestershire for depth.

Bake at 350°F for 30-40 minutes uncovered

Temperature and timing

Set oven to 350°F for standard baking.

Topping and finishing

Top with remaining cheese before baking for crusty layer.

Add crunchy topping for texture contrast:

• Panko bread crumbs mixed with melted butter
• Crushed crackers with butter
• Extra shredded cheese
• Grated Parmesan
• Paprika for color

Broil last 2-3 minutes for golden-brown surface. Watch closely to prevent burning.

Doneness indicators

Mac and cheese finishes when:

• Edges bubble actively
• Top turns golden brown
• Center is hot throughout
• Cheese crust forms
• Internal temperature reaches 165°F

Pro tips

• Bake uncovered for crispy top
• Let rest 10 minutes before serving for sauce to set
• Cover with foil first 30 minutes if top browns too fast
• Remove foil last 10 minutes for crust formation
• Glass dishes show edges better than metal pans

Lower oven to 325°F for more even heating if edges cook too quickly.

Test center with knife tip. It should come out hot and clean.

Avoid dryness by not overbaking

Create saucy base

Start with extra sauce. Pasta absorbs liquid during baking.

• Make béchamel with 3 cups milk per pound pasta
• Sauce should coat spoon heavily before adding cheese
• Cheese sauce should look too thin, it thickens as it bakes
• Add 1/2 cup extra milk if making ahead

Watch baking time

Overbaking is main cause of dryness.

Moisture retention tips

• Cover with foil first 25 minutes
• Remove foil last 5-10 minutes for crust only
• Bake at 325°F instead of 350°F for gentler heat
• Use whole milk or half-and-half, not skim
• Add cream cheese for extra stability
• Include egg for binding and richness

Resting period

Let baked mac and cheese sit 10 minutes before serving.

• Sauce redistributes through pasta
• Excess moisture absorbs
• Texture becomes creamy, not watery
• Holds shape better when scooped

Make-ahead moisture

Assemble up to 3 days ahead without baking.

• Cool pasta completely before mixing with sauce
• Store covered in refrigerator
• Add 1/4 cup extra milk before baking
• Bake 20-30 minutes until hot
• Freezes up to 3 months, bake 70-80 minutes from frozen

Make ahead up to 3 days or freeze

Refrigerator method

Assemble completely but do not bake. Cover tightly and refrigerate up to 3 days.

• Cook pasta al dente and cool completely
• Make sauce and cool slightly
• Toss pasta with sauce in buttered dish
• Add cheese topping and bread crumbs
• Cover with plastic wrap then foil
• Refrigerate immediately

Freezer method

Freeze unbaked mac and cheese up to 3 months.

Baking times from cold

Quality tips

• Add 1/4 cup extra milk before refrigerating or freezing
• Undercook pasta by 2 minutes for make-ahead
• Store topping separate and add before baking for maximum crunch
• Make-ahead loses some creaminess versus fresh
• Best results: bake fresh when possible

Double and triple batches

Multiply recipe by 2x or 3x and freeze extra pans.

• Use 9x13 dish for double batch
• Bake time stays similar
• Freeze portions in individual containers
• Reheat single servings at 350°F for 20 minutes

Prepare multiple pans at once. Cool completely. Wrap well. Freeze flat.