Baked Mac and Cheese

My husband loves mac and cheese like if a BBQ place doesn’t offer it he’s out! So trust me when I say this one is good!! And if you are in charge of a side this one is sooo good and easy! I also love that you can put it all together and the day or 2 before refrigerate it. Top it with cheese the day of and bake! Perfect for Thanksgiving or really any day of the week!

I used milk because it just really makes its extra creamy but you could sub another type of milk and it would be just as good! I also use 2 types of cheese! Cheddar gives it such a sharp bite and the gruyere just melts soooo nicely and makes it extra cheese pull-y.

Finally, I kinda got lazy but you can totally add a crunchy breadcrumb topping to this and make it even more amazing, add any type of noodle you’d like, or even add some bacon for a salty crunchy bite 🙂

Baked Mac and Cheese

Prep Time 25 minutes
Cook Time 2 minutes
Servings 8


  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups milk
  • 1 lb elbow noodles
  • 1 tsp garlic powder
  • 1 tsp mustard powder
  • 1 tsp nutmeg
  • 1 tbsp salt
  • 1 tbsp pepper
  • 8 oz cheddar cheese
  • 4 oz gruyere cheese


  • Start by boiling water for the pasta and cook according to package instructions.
  • Make the sauce! In a large sauce pot melt butter, stir in flour and cook about 3 minutes. Wisk in milk and seasonings and bring to a boil. Reduce heat to simmer and let thicken about 5-7 minutes. Stirring often.
  • Meanwhile, grate cheeses and drain pasta! Once sauce is nice and thick turn heat off and stir in 3/4 of cheese. Stir to combine.
  • Pour into a large casserole dish and top with remaining cheese. Broil for 2-3 minutes until the top is nice and bubbly. If you're reheating place in 350 degree oven for about 20 minutes and broil for 2 minutes at the end!


Did you make this? Leave a comment below and let me know your thoughts!

XO, Caroline


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