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Chef Ava

Homemade Baked Mac and Cheese

This homemade baked mac and cheese features tender elbow macaroni coated in a rich, velvety cheddar and mozzarella cheese sauce, then baked until hot, bubbly, and beautifully golden. Creamy, comforting, and made completely from scratch, it's the ultimate family dinner, holiday side dish, or potluck favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley, chopped (optional)

Equipment

  • 9x13-inch baking dish
  • large pot
  • large saucepan
  • whisk
  • wooden spoon

Method
 

  1. Preheat oven to 350°F. Grease a 9x13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Cook the macaroni until al dente according to package directions. Drain well.
  3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to make a roux.
  4. Gradually whisk in the whole milk and heavy cream. Cook for 5–7 minutes, stirring constantly, until thickened.
  5. Stir in the garlic powder, onion powder, paprika, salt, and black pepper.
  6. Add the cheddar and mozzarella one handful at a time, stirring until completely melted before adding more.
  7. Fold the cooked macaroni into the cheese sauce until evenly coated.
  8. Transfer the mixture to the prepared baking dish and spread into an even layer.
  9. Bake for 20–25 minutes until hot, bubbly, and lightly golden. Broil for the last 2–3 minutes if desired for extra browning.
  10. Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

Cook the pasta only until al dente to prevent overcooking during baking. Add the cheese gradually over medium-low heat for the smoothest sauce. Freshly shredded cheese melts much better than pre-shredded. Let the mac and cheese rest for 5 minutes before serving for the creamiest texture.