This is my all-time favorite baked macaroni and cheese recipe. I’ve been making it for years (I originally published this baked mac recipe in 2012 and very little has changed).
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Table of contents
Why do I love this Baked Macaroni Recipe so much?
- It’s simple. The “craziest” ingredients you’ll find here are cayenne and pepper jack cheese.
- It’s easy. From start to finish you could make this dish in under an hour.
- This is a classic! No eggs. No evaporated milk. Just a basic recipe that’s truly delicious.
- Small batch. This isn’t a giant casserole made to feed 50. You can bake this in an 8×8 pan. But, if you want to double it you can easily bake it in a 9×13 pan instead.
- Not bland! Some baked macaroni and cheese recipes can be a little on the boring side. With the addition of garlic, cayenne, and pepper jack cheese there is flavor and spice to balance out the creaminess of this dish.
Ingredients
- Macaroni noodles
- Butter
- Garlic
- All-purpose flour
- Cayenne
- Salt
- Black pepper
- Milk
- Chicken stock – or vegetable
- Pepper jack cheese
- Cheddar cheese
- Breadcrumbs – homemade recipe in the card below
- Chives – or green onions
Directions
- In a pot boil salted water. Add pasta and cook until al dente. Once cooked drain and set aside.
- In the meantime, in a large pot, melt the butter. Add the garlic and cook for one minute.
- Add the cayenne and a big pinch of salt and pepper.
- Add the flour and whisk to combine. Cook over medium heat, so it bubbles as it cooks. Stir every so often and allow to cook for a few minutes. This is called a roux. It’s the texture of a paste.
- Now, pour in the stock and milk. Reduce the heat to a medium/low and whisk so the roux becomes well incorporated.
- Stir in the pepper jack cheese and half the cheddar and stir until melted.
- Add the pasta to the cheese sauce and pour into your baking dish. Top with remaining cheese, chives and then breadcrumbs.
- Bake (covered in foil) at 350°F for 20 minutes.
- Remove the foil and continue to bake for 8-10 minutes until golden brown and edges bubble.
Can You Make Baked Macaroni and Cheese Ahead?
Yes. I will often make this up to adding the breadcrumbs and baking. If you keep the bread crumbs stored separately, you can cover this dish and keep in the refrigerator and then bake (adding the breadcrumbs) the next day or even the day after.
What is the Best Cheese to Use for Macaroni and Cheese?
For this recipe, I like a mix of sharp cheddar and pepper jack. You can use other cheeses instead like gruyere, Colby, Monterey Jack, or gouda — just be sure to use something with low moisture (not fresh mozzarella) and plenty of flavor.
And while for some recipes I do not recommend pre-shredded cheese (because it is coated in anti-clumping ingredients and can affect things like sauces) I don’t think it makes a huge difference to this recipe. I’ve used pre-shredded and not and I think either is fine for this homemade Mac recipe.
Should You Cover Your Mac and Cheese When Baking?
Yes. I cover the top of the dish in aluminum foil for the first 20 minutes of baking. Then, I uncover the dish and let it bake another 8-10 minutes.
You want the casserole to bake but you do not want the breadcrumbs to burn in the process.
I mentioned this on our podcast recently, but this is my ultimate comfort food! I love this for holidays, like Thanksgiving. But I also really love to make this now and again alongside a protein for a special dinner.
This makes 4-6 servings, so at our house it lasts for a few meals. Enjoy! xo. Emma
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Ingredients
- 8 ounces macaroni noodles
- 4 tablespoons butter
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- ¼ teaspoon cayenne
- salt and pepper
- 1 cup milk
- ¾ cup chicken or vegetable stock
- 1 ½ cups pepper jack cheese (shredded)
- 1 cup cheddar cheese (shredded)
- 1 cup breadcrumbs (see note for how to make your own)
- 2 teaspoons chives (chopped)
Instructions
- In a pot, heat enough water to cover the pasta plus a few teaspoons salt over high heat until boiling. Add pasta and cook until al dente. Stain and set aside.
- In the meantime, in a large pot, melt the butter. Add the garlic and cook for one minute.
- Add the cayenne and a big pinch of salt and pepper.
- Add the flour and whisk to combine. Cook over medium heat, so it bubbles as it cooks. Stir every so often and allow to cook for a few minutes. This is called a roux. It's the texture of a paste.
- Now, pour in the stock and milk. Reduce the heat to a medium/low and whisk so the roux becomes well incorporated.
- Stir in the pepper jack cheese and half the cheddar and stir until melted.
- Add the pasta and pour into your baking dish. Top with remaining cheese, chives and then breadcrumbs.
- Bake (covered in foil) at 350°F for 20 minutes.
- Remove the foil and continue to bake for 8-10 minutes until golden brown and edges bubble.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made this for Thanksgiving & it’s on a regular rotation. We make it Gf (highly recommend the GF quinoa & brown rice pasta at Trader Joe’s) & substitute 1-2 cups Monterey Jack for pepper Jack for the kids.
Really enjoyed this take on a staple food. I felt cool making the roux, it adds a little pizzazz. Thanks!
I made this on thanksgiving and it was the side dish I never knew i needed! The flavor is full and delicious, it was a huge hit.
This is a great and easy to make recipe! Even my 2 year old devoured it.
It really is the best baked mac and cheese!
I have now made this multiple times after hearing Emma’s recommendation for this recipe on the podcast and I love it! Its so delicious and classic – just exactly what you want out of a mac and cheese recipe! Requires no special ingredients and is super easy to make. Definitely recommend! Perfect mac and cheese recipe!
I love this recipe! It has a little kick and has the right amount of cheesiness. It has been a big hit with extended family and my kids (teenage) friends.
I started making this every Christmas and it lives rent free in my head. My whole family is now forced to eat it at least once a year (much to their DELIGHT) it is cheesy perfection .
I make this at the holidays and it’s always a hit
Making it this week! Xo
Best Mac & Cheese we’ve ever made. Definitely try it!
This mac and cheese is so delicious, I make it often and every time I catch myself eating spoonfuls straight from the pot. It’s my go-to recipe any time I’m dropping off a meal for a meal-train, to new parents, or a friend in need. I always double the batch to have some in the freezer, ready to pull out when I need dinner for my family in a pinch. Delicious!
Hands down the most amazing macaroni and cheese recipe ever. My favorite way to make this is to just follow the recipe, but I have added in some rotisserie chicken + broccoli to make it a Mac&cheese casserole for really busy nights. I have been making this for more than 5 years now and have yet to get tired of it.
Made this for thanksgiving today and wow. I am not a midnight snacker-my husband of 18 years almost fell off the couch when I said I was getting up to get some of this leftover mac and cheese. It’s DELICIOUS.
This sounds amazing. I’m going to make it for Boxing Day 🇬🇧 could I make it a day or two before and just add breadcrumbs before baking? Thanks 😍
Yes, for sure!
I doubled the recipe and made it for “Friendsgiving” this year. It was a HIT!
This dish is one that I make again and again. Such a good comfort food recipe!
Made this several times now and it’s DELISH every time!!
I am still in shock about how delicious and EASY to make this recipe is. I’m the type of person who can barely boil water, but I managed to make this, and even before finishing, I tasted it and told my husband, “Oh my gosh!!! I can cook!” I loved it and cannot wait to make it again!
This is my favorite ‘review’ of all time
Loved this recipe!! Was able to easily make it gluten free by swapping out for gf noodles and gf flour for the roux. So good! Will be making this every year for Thanksgiving from now on!