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What is the ultimate comfort food? Macaroni and cheese, of course! Creamy, cheesy, and warm – perfect for cold fall and winter evenings. It’s also great for holiday gatherings and kids love it. You won’t have to bribe them to finish their dinner.

One serving of macaroni and cheese on round white plate.

Topped with breadcrumbs and grated parmesan cheese, this macaroni and cheese is just like grandma used to make. It is full of cheddar cheese, Gruyere cheese, milk, and cream. Baked ooey, gooey macaroni and cheese will be a hit with everyone.

Ingredients You Will Need

Ingredients for macaroni and cheese on wooden board.

Macaroni Noodles are the base of the dish.
Cheddar Cheese adds a sharp, tangy flavor and creamy texture.
Gruyere Cheese is nutty and slightly sweet. It’s smooth and creamy and doesn’t become greasy when melted.
Butter thickens the base and forms a roux with the flour.
Flour thickens the sauce and prevents the sauce from being too runny.
Milk thins out the roux and creates a creamy, smooth base.
Whipping Cream adds a slightly thicker consistency than milk would provide by itself.
Smoked Paprika adds smokiness and mild spice.
Salt enhances the flavors of the cheese and helps balance the flavors.
Pepper adds some spice and balances the flavors.
Panko Breadcrumbs add a crispy texture to the top.
Parmesan Cheese adds sharp flavor to the topping.

Frequently Asked Questions

How can I prevent the macaroni from sticking together? To prevent sticking, ensure the macaroni is fully cooked but not overcooked. Drain it well and toss it with a bit of butter or olive oil before adding the cheese sauce.

Why does my macaroni and cheese get watery? Overcooking the pasta or adding too much liquid to the cheese sauce can lead to a watery dish. Make sure the pasta is cooked al dente and drain it well. Also, avoid adding too much milk or cream to the sauce.

How do I know when the macaroni and cheese is done? The macaroni and cheese is done when it is bubbly and golden brown on top. You can also insert a toothpick into the center; if it comes out clean, it’s ready.

How do I prevent the macaroni and cheese from drying out in the oven? To prevent drying, ensure the cheese sauce is thick enough to coat the pasta well. Also, avoid overbaking the dish. Check it regularly and remove it from the oven as soon as the top is golden brown and bubbly.

Can I make this dish ahead of time? Yes, you can make the macaroni and cheese ahead of time and refrigerate it. When you’re ready to bake, heat it up in the oven. However, be aware that the texture might be slightly different than if it were baked fresh.

Baked macaroni and cheese in rectangular glass casserole dish.

Helpful Tips

Grate Cheese Fresh: For the creamiest sauce, grate the cheddar and Gruyere from blocks. Pre-shredded cheese has anti-caking agents that can prevent it from melting smoothly.

Cook the Roux Carefully: Make sure to cook the flour in the melted butter until it’s golden to remove any raw flour taste. Stir continuously, so the roux doesn’t burn, as that could impact the sauce’s flavor.

Season Gradually: Start with a small amount of salt and pepper in the sauce and adjust as you add the cheese. Cheddar and Gruyère are naturally salty, so too much additional salt can make the dish overly salty.

Bake Uncovered: Bake your macaroni and cheese uncovered so the top crisps up nicely, but keep an eye on it to avoid over-browning. Tent with foil if needed.

Let it Rest Before Serving: Allow the baked mac and cheese to sit for 5-10 minutes after baking. This resting time helps the sauce thicken and makes serving easier.

Storage Tips

Cool completely before storing: Let the mac and cheese cool to room temperature before covering and refrigerating. Storing it while still warm can create condensation, which makes the dish watery when reheated.

Refrigerate in an Airtight Container: Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Properly stored, it should last in the fridge for up to 3-4 days.

Freezing for Longer Storage: To freeze, portion it into airtight containers or freezer-safe bags. For the best quality, wrap each portion tightly to prevent freezer burn, then label it with the date. It will keep in the freezer for up to 2-3 months.

Reheating Tips:

In the Oven: Reheat in a 350°F oven, covered with foil, for 20-30 minutes until warmed through. For a crispier topping, uncover for the last few minutes.

In the Microwave: Reheat individual portions in the microwave on medium power. Add a splash of milk to keep it creamy, and stir halfway through to ensure even heating.

Light yellow sauce in gray pot with whisk. — The roux.

Creamy white sauce in gray pot with whisk. — Sauce before adding the cheese.

Substitutions and Variations

Gruyère Substitute: If Gruyère is unavailable, Swiss cheese or Provolone works well for a similar melt and flavor.

Half-and-Half: Substitute equal parts half-and-half for the milk and cream to simplify, while still keeping the richness.

Shells, Rotini, or Cavatappi: Use other pasta shapes that can hold onto the sauce for a fun twist.

Bacon or Ham: Add chopped cooked bacon or diced ham for extra savory flavor.

Ritz Crackers: Crushed Ritz crackers mixed with butter make a buttery, slightly sweet topping alternative to panko.

Crushed Potato Chips: For a fun, crunchy topping, use crushed potato chips instead of breadcrumbs.

White and yellow grated cheese in white sauce in gray pot with whisk. — After adding the cheese and before stirring it in.

What to Serve with Macaroni and Cheese

Carrot and Cucumber Salad: This crisp, ribboned salad is tossed in a savory-sweet soy sesame dressing with a kick of optional heat. Finished with furikake and chili oil, it’s fresh and bold.

Smoked Whole Chicken: This Smoked Whole Chicken pairs perfectly with mac and cheese.

Biscuits: Fluffy, buttery biscuits are perfect for soaking up the creamy cheese sauce.

Fruit Salad: A fruit salad with apples, grapes, and berries adds a refreshing, sweet contrast to balance the richness.

Baked Beans: Sweet and smoky baked beans add depth and are a BBQ classic alongside mac and cheese. These Smoked Baked Beans are perfect.

Cheese sauce with macaroni in gray pot. — Cheese sauce combined with macaroni.

Macaroni and cheese in rectangular glass casserole dish. — After adding the macaroni and cheese to the casserole dish.

Other Recipes You May Enjoy

If you like my macaroni and cheese recipe, you may also like my Ground Beef Tater Tot Casserole or my Chicken Tortilla Casserole. This Crack Chicken Casserole and this Boursin Cheese Pasta are also delicious. For a fun twist, try this Pulled Pork Macaroni and Cheese.

Final Thoughts

Macaroni and Cheese is a staple year-round. It’s great for cold winter nights and at barbecues during the summer. My family loves to change things up and mix in different things like bacon or onions for a fun twist.