Elbow macaroni, Colby Jack, smoked cheddar, butter, milk, flour, and eggs come together in this creamy, crispy Baked Macaroni and Cheese you’ll want on repeat.
Alright, full disclosure: the first time I made this Baked Macaroni and Cheese, I was wearing pajamas with cartoon sloths on them, crying over a canceled date, and completely winging it in the kitchen with half a block of cheese and zero emotional stability.
I wasn’t even trying to make a “real” baked mac and cheese—I just needed something warm and cheesy and not from a box. I’d seen my cousin make hers for Thanksgiving, all golden and bubbly with this layer of crispy cheese on top that people actually fought over. And I thought… how hard can it be?
Answer: not that hard. But did I measure anything? Not really. Did I burn the cheese sauce a little because I got distracted yelling at the TV? You bet I did. Still? It was the best thing I’d eaten in weeks. I sat on the couch with the whole casserole dish and a fork, feeling dramatically better with every bite.
And ever since that wildly unhinged evening, this mac and cheese has been the recipe I come back to when I want to feed people something comforting—or when I just need to remind myself that I’m okay. Because sometimes, cheese is therapy.
Why You’ll Love This Baked Macaroni and Cheese Recipe?
Look, I’ve had the stovetop stuff. I’ve made the boxed stuff too many times to count. But this Baked Macaroni and Cheese? It’s different.
There’s a cheese sauce that starts everything off right—smooth, rich, and melty. But then, right when you think it’s gonna be regular mac, you pour this egg and milk mixture over the top. Sounds weird, I know. But trust me—it bakes into this velvety, almost custard-like center while the cheese on top crisps into a golden dream.
It’s got layers. Literally and emotionally.
Some bites are soft and creamy, others are crispy and bold from the smoked cheddar. And every forkful makes you feel like you did something right—even if the rest of your day was a trainwreck.
Ingredient Notes:
Alright, here’s the good news: the ingredients are super basic. And if you’ve ever panic-cooked at 8pm in leggings and fuzzy socks, you probably have most of them already.
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Elbow macaroni (3 cups uncooked): The classic. Holds cheese well. I’ve used shells in a pinch.
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Butter (2 tbsp): Real talk: I’ve forgotten to add it before and it still worked, but don’t be like me.
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Flour (2 tbsp): For the sauce. You’re basically making a roux, but don’t let that word scare you.
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Half and half (1 cup): Makes the sauce creamy. I’ve also used straight-up milk when I didn’t want to go to the store.
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Colby Jack cheese (3½ cups total): Mild, melty, kid-friendly. Use more or less, I won’t judge.
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Smoked cheddar (½ cup total): Adds that whoa, what’s that? flavor. A little goes a long way.
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Whole milk (1½ cups): Goes in the egg mix you pour on top. Trust the process.
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Eggs (2, beaten-ish): They help it bake up with a nice texture. I once forgot these… it was soup. Still delicious.
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Salt and pepper: Season as you go. Taste everything. Always.
How To Make Baked Macaroni and Cheese?
Step 1: Preheat and butter that dish
350°F, baby. Grease your 8×10 casserole dish with butter. Or don’t. Just promise me you’ll at least spray it.
Step 2: Boil your noodles
Cook the pasta in heavily salted water. Like, really salty. Stop just before al dente (about 7 minutes). Drain, set aside, don’t rinse. That starch helps later.
Step 3: Make the sauce that saves lives
Melt the butter in a saucepan. Add the flour, whisk, and let it bubble for a minute. Then sloooowly whisk in the warmed half and half. Don’t rush this or you’ll get lumps. Add 1 cup of the Colby Jack and stir until smooth and dreamy.
Step 4: Mac meets cheese
Toss the cooked noodles with your cheese sauce. Stir it all together like you’re giving the pasta a hug. Pour it into your buttered dish.
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Step 5: Mix the eggy stuff
In a separate bowl, stir together the milk, eggs, 2 cups Colby Jack, and ¼ cup smoked cheddar. Season with salt and pepper. It should look like weird cheesy cereal milk. This is fine. You’re fine.
Step 6: Pour it all in
Pour the milk mixture over your macaroni. Use a spatula to gently press everything down so it’s evenly spread. You’ll feel like you’re doing something important. You are.
Step 7: More cheese, because of course
Top it with the remaining Colby Jack and smoked cheddar. Sprinkle it like you mean it.
Step 8: Bake, breathe, and wait
Bake uncovered for 30–35 minutes. It should be bubbling and golden, and your kitchen should smell like victory. Let it rest for 10 minutes—even though that’s honestly the hardest part.
Storage Options:
Leftovers? Fridge. Airtight container. You’ve got 3–4 days, max. I reheat mine in the oven when I want the top crispy again—but microwave works too if you’re in a rush or just don’t care because cheese.
Fun fact: cold mac and cheese for breakfast is better than it has any right to be.
Variations and Substitutions:
This recipe? Totally flexible. Life rarely goes as planned, and neither do groceries. Here’s what I’ve changed and lived to tell the tale:
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Different pasta shapes: Penne, rotini, shells. Use what you’ve got.
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Other cheeses: Sharp cheddar, gouda, mozzarella, pepper jack—mix it up. Just aim for at least one that melts well.
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Breadcrumb topping: Panko + butter + herbs = crispy heaven. Add before baking.
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Extras: Bacon, caramelized onions, spinach, or even hot sauce if you need some heat.
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Gluten-free? Totally doable. Use GF pasta and swap the flour for a GF 1:1 blend.
What to Serve with Baked Macaroni and Cheese?
If you’re feeding a crowd or want a little variety on your plate (why though?), here are some ideas:
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Roasted veggies like broccoli or Brussels sprouts
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A crisp salad with a tangy vinaigrette
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BBQ chicken, pulled pork, or meatloaf (yes, really)
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Garlic bread because… do I even need to explain?
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Pickles. Seriously. The acidity balances all the richness. Try it.
Frequently Asked Questions:
Can I make it ahead of time?
Yup. Assemble it, cover, and pop it in the fridge overnight. Add 10 minutes to the baking time and you’re golden.
Can I freeze it?
You sure can. Let it cool first, then wrap tightly and freeze. Reheat at 350°F covered in foil until hot and bubbling.
Can I skip the eggs?
You can, but it’ll be more like stovetop mac and cheese. Still good, just not as set and sliceable.
This Baked Macaroni and Cheese is my kitchen therapy. It’s not fancy. It’s not perfect. But it’s real. It’s the recipe I turn to when I need to feed a crowd, fix a day, or just eat something that reminds me everything’s gonna be okay.
So if you make it, I wanna hear about it. Did you change something? Did you cry over it (in a good way)? Did your kid say it was “the best ever”? I wanna know. We can talk cheese ratios. We can debate crust vs. center slices. This is a safe space.
Can’t wait to hear what you think. And hey—save me a corner piece, would ya?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Baked Macaroni and Cheese
Ingredients
- 3 c elbow macaroni uncooked
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 c half and half warmed
- 3 1/2 c Colby Jack cheese shredded & divided
- 1/2 c smoked cheddar cheese shredded & divided
- 1 1/2 c whole milk
- 2 eggs slightly beaten
- Salt & pepper
Instructions
- Preheat your oven to 350°F. And butter an 8x10 casserole dish.
- Boil the macaroni in generously seasoned water. Until just under al dente. About 7 minutes. Drain. And set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour. And cook until golden.
- Slowly whisk in the warmed half and half, stirring until smooth. Add 1 cup of Colby Jack cheese, stirring until creamy.
- Pour the cheese sauce over the macaroni, tossing to coat. Transfer to the prepared casserole dish.
- In a large bowl, mix the milk, 2 cups of Colby Jack cheese, and 1/4 cup of smoked cheddar cheese. Season to taste with salt and pepper. Stir in the beaten eggs.
- Pour the egg mixture over the macaroni. Use a spatula to distribute evenly. Sprinkle the remaining cheeses on top.
- Bake for 30-35 minutes, checking at the 25-minute mark. Until golden and bubbly. Let sit for 10 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
