This Make Ahead Baked Mac and Cheese has earned a permanent spot at our family's table! We have been making it for over 12 years, and it's still one of the recipes my (now grown) kids request from me often. The recipe has been tested and tweaked until we landed on the perfect cheese combo, the best sauce-to-pasta ratio, and an unbelievably creamy sauce (there's one simple trick to master this). Plus it freezes and reheats like a dream!
We first made the original version of this recipe from America's Test Kitchen, and it was almost perfect. But a few key changes took it to THE best mac and cheese recipe! We added onion, switched up the cheese a bit, removed the topping, and started using an immersion blender to make the sauce extra creamy.
Because it turns out so perfectly when you make it ahead, it's a favorite amongst our Easter recipes, Thanksgiving recipes, and Game Day Recipes. If you are in a hurry there is always this easy mac and cheese that's done in 20 minutes on the stovetop.
This is an exceptionally tasty recipe!!! And, I love that you can make it in advance!!!
⭐⭐⭐⭐⭐ - Marilyn
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Ingredients for baked mac and cheese
- Macaroni: This is the classic elbow macaroni, but any tubular pasta will work.
- Butter: I use salted. If you use unsalted, you may need to add additional salt later.
- Onion and garlic: Preferably use fresh for both, but garlic powder or onion powder can be substituted in a pinch.
- Dry mustard powder and cayenne pepper: Adds a little extra depth of flavor.
- Flour: Makes the roux, which is the key to thickening the sauce.
- Chicken broth: The extra ingredient for creating the perfect sauce consistency.
- Milk: Whole milk makes all the difference. I don't recommend substituting for 2% or less.
- Cheese (Colby, Mozzarella, and Sharp Cheddar): This is my favorite combination of cheeses, but see below for substitution options.
- Kosher salt and black pepper: To round off the perfect flavor. You won't need much.
Helpful kitchen tools
How to make mac and cheese
Note: I like to use a food processor to prep the onion and shred the cheese. Of course, those steps can be done by hand as well.
Start by boiling the macaroni, being sure to drain it when it is still slightly underdone and rinse it with cold water. It will continue cooking while it bakes.
For the sauce, melt butter in a pot on the stove over medium heat and cook the onion until it is soft and translucent.
Add the garlic, dry mustard powder, and cayenne for 30 seconds.
Cook flour in butter for 1 minute, stirring constantly.
Once flour is cooked, whisk in the milk and chicken broth. Cook until thick.
Before moving on, be sure to test the thickness on the back of a cooking spoon. The line of sauce should hold when a finger swipes it.
Whisk in blend of cheeses. Stir until fully combined.
My secret to perfectly smooth, even creamier sauce is to use an immersion blender once the cheese is melted. A quick blend for 1-2 minutes evens out the little bits of onion and cheese and creates the PERFECT creamy texture you're going for.
Lightly rinse the cooked macaroni to help them separate. Then pour the noodles into the pot of sauce and stir to combine. Spray a 9x13 pan with non-stick spray or line with foil, and place pan on rimmed baking sheet to catch any overflow. Pour the noodles and sauce into the pan and bake until golden and bubbly.
Make-ahead storage instructions
To make this creamy baked mac and cheese ahead of time, pour it into a prepared pan and cool to room temperature. Cover with plastic wrap and then a layer of aluminum foil. Either refrigerate for up to three days or freeze up to three months. If frozen, thaw it overnight in the fridge the day before serving. Then bake per the recipe and serve it up!
What to serve with baked mac and cheese
Whether you-re baking it up for a big holiday meal (think Christmas, Thanksgiving, or Easter) or bringing it to Friendsgiving, a laid back BBQ or potluck, this is one recipe that will get rave reviews.
For a crowd
Mac and Cheese is always a crowd-pleaser! This recipe serves 8-10 for dinner. If you want to serve more, just double the recipe and bake it in two 9x13 pans. You will want to make the sauce in a very large saucepan, or make two separate batches. If you are only serving this as a side dish, one recipe will feed between 12-15 people.
FAQs
My favorite cheese combination is sharp cheddar (for flavor), colby jack (a good melting cheese), and a bit of mozzarella (for extra creaminess). I don't recommend substituting the sharp cheddar because it creates the main flavor profile. But you can substitute the other types of cheese with monterey jack, pepper jack, or any other good melting cheeses. Just know that it may come out slightly different than our original cheese combo.
If stored in an airtight container, it typically lasts 3-4 days and maintains it's sauciness well. A quick reheat in the microwave is all it needs. If it seems a little dry when reheating, add a small splash of milk as it heats and stir well to incorporate.
Tips & Tricks
- Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.
- Cook your pasta slightly under al dente and rinse it with cold water immediately after draining. The cold rinse will stop the noodles from continuing to cook. This way they will finish cooking while baking without becoming bloated or soggy.
- Spray your pan lightly with non-stick spray to prevent the sauce from sticking. You can also line the pan with tinfoil and then lightly spray it.
- Use an immersion blender to make the finished sauce ultra smooth and creamy. This is my best secret! Sometimes cheese melts a little unevenly and the onions leave little flecks in the sauce... the immersion blender solves this problem perfectly every time.
More recipes
Looking for other recipes like this? Try these: (5-8 links)
Recipe
Baked Mac & Cheese Recipe (Make-Ahead & Freezer)
Equipment
- Food processor optional
Ingredients
- 1 lb elbow macaroni
- 6 tablespoon butter
- 1 medium onion finely diced
- 1 teaspoon garlic minced
- 1 teaspoon dry mustard
- ¼ teaspoon cayenne pepper
- 6 tablespoon flour
- 2¼ cups chicken broth
- 3½ cups whole milk
- 11 oz colby jack cheese shredded
- 5 oz mozzarella cheese shredded
- 8 oz sharp cheddar cheese shredded
- ¼ tsp pepper
- ¼ teaspoon kosher salt if needed
- non-stick spray
Instructions
- Preheat oven to 400°F. Lightly spray a 9x13 baking pan with non-stick cooking spray.non-stick spray
- Bring a large pot of water to a boil and add ½ tablespoon of kosher salt. Cook the pasta according to package directions, cooking 2 minutes less than directed. Drain and rinse briefly with cold water. Set aside.1 lb elbow macaroni
- In a large pot, melt butter. Add onions, cooking until soft and translucent, 3-4 minutes. Add garlic, dry mustard and cayenne and cook until fragrant, 30 seconds - 1 minute. Add flour, whisking constantly for 1 minute.6 tablespoon butter, 1 medium onion, 1 teaspoon garlic, 1 teaspoon dry mustard, ¼ teaspoon cayenne pepper, 6 tablespoon flour
- Slowly add the chicken broth and whole milk, whisking constantly, until flour mixture is completely incorporated. Bring to a simmer and cook, stirring OFTEN, until slightly thickened, 15-20 minutes. Thickness Test: When you draw a finger through the sauce across the back of spoon, the sauce should hold the line with no drips.2¼ cups chicken broth, 3½ cups whole milk
- Remove the sauce from the heat. Gradually whisk in the cheese, one type at a time, until fully melted. This may take a few minutes. Season with pepper and salt (if needed). Using an immersion blender, blend the sauce for 1-2 minutes until it is completely smooth.11 oz colby jack cheese, 5 oz mozzarella cheese, 8 oz sharp cheddar cheese, ¼ teaspoon pepper, ¼ teaspoon kosher salt
- Briefly rinse the noodles to help them separate. Pour noodles into the sauce, mixing until well combined. Pour pasta into the prepared pan and bake until hot and bubbly, about 30 minutes. Enjoy!
Notes
- Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.
- Use a block of mozzarella, not the ball. The ball of mozzarella has too much moisture.
- Cook your pasta slightly under and rinse it with cold water immediately after draining. The cold rinse will stop the noodles from continuing to cook. This way they will finish cooking while baking without becoming bloated or soggy.
- Spray your pan lightly with non-stick spray to prevent the sauce from sticking. You can also line the pan with tinfoil and then lightly spray it.
- Use an immersion blender to make the finished sauce ultra smooth and creamy. This is my best secret! Sometimes cheese melts a little unevenly and the onions leave little flecks in the sauce... the immersion blender solves this problem perfectly every time.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Meg says
Quick question if I were to freeze this. In the instructions it says ‘fully make’ the recipe and then put in airtight container to freeze and after you thaw in fridge overnight to bake 40 minutes. When you say ‘fully make’ does that mean I complete step 6? Ie bake for 30 minutes and then put in airtight container to freeze? Then after I thaw, bake again for 40 minutes?
Thanks for clarification! Making for a party and I don’t want to bake it twice if it’s only supposed to be once!
Danielle says
So glad you asked! You don’t bake the mac and cheese twice. Just make it up to the step where you put it in the prepared pan, then wrap it up and freeze it. You’ll bake it after it’s frozen. I updated the recipe card to make that clearer - thanks for catching it!
Meg says
Thank you so much! So helpful!
Danielle says
So happy to help! If you have any other questions, please feel free to ask!
Willow says
Truly, the only mac and cheese I will eat.
Misty says
Love this!
Darla says
I LOVE this mac and cheese (and I'm not usually a huge mac and cheese fan!). Do yourself a favor and make some!
Misty says
We're glad you love it!
Nadine says
Can I add a palmful of uncooked elbow macaroni in addition to the one pound to get more pasta in? I've made your recipe before and it was deliciously cheesey! I'm making it again in big batches for a school sports event.
Misty says
Hi Nadine! Yes, you can boil a bit of extra pasta if you like. I would just keep in mind that the more pasta you add, the less saucy it will be. You can base how much you add on your personal taste. Enjoy!
Nadine Salinas says
i left out the dry mustard and cayenne. I made 6 pans (the regular size deep aluminum pan) for a big school wrestling tournament. It sold out.
Misty says
Hi Nadine! That's incredible! That makes our day. Thanks for taking the time to share.
Marilyn says
This is an exceptionally tasty recipe!!! And, I love that you can make it in advance!!! I made this for a high school cross country track team pre race pasta party and it went fast!!! I didn’t use an immersion blender and I only added a crunchy bread crumb topping of butter, plain panko breadcrumbs and dried parsley to it. Best Mac n cheese I’ve ever tasted!!!
Misty says
We love hearing that you loved it! Makes our day. Thanks for sharing!
Rob says
I've made a lot of mac and cheese of varying kinds and the immersion blender trick sounds like a genius move. I am going to make this and freeze if for a golf trip I take with 15 other guys. I think it will be a hit.
I want to thank you for listing the ingredient measurements under each step of the instructions. I can't believe this is the first I've seen this, but it will keep me from scrolling while cooking. I wish more bloggers would do this!
Misty says
Hi Rob. Yes, the immersion blender has been a game changer! And we're so glad having the ingredients listed underneath is helpful. Let us know how you like the mac and cheese!
Maralyn says
Does the ounce of cheese refer to the “block” before shredding? For instance, I discovered that a 5 ounce block of mozarella before shredding equal much more than 5 ounces after shredding. I am making this Mac and cheese for the first time and want to get it right. So does the 11 oz Colby refer to an 11 oz block of Colby and then shredding?🤔
Danielle says
Honestly, 5 ounces is 5 ounces whether it is shredded or not. However, to be clear when I make this recipe I weight the block of cheese and then shred it. The only reason cheese would weight more is if the scale isn't tared before adding the cheese. In other words, place a bowl on the scale and press the tare button. Once it is at zero, measure in 5 ounces of cheese. I hope that makes sense. If not, please feel free to ask more questions!
Maralyn says
Thank you, Danielle, for your response. I did figure it out in the meantime, and I appreciate your clarification.
Danielle says
Great to hear! So sorry that I didn't answer sooner. We are having a technical problem with our comments. Please feel free to reach out if there does end up being anything else.
Sheila says
can I use the same amount of Velveeta type cheese in place of pepper jack and mozzarella?
Danielle says
Sheila,
Just thought I would pop in and answer. We do not recommend using Velveeta type cheese in this recipe. It doesn't taste or melt the same. It really is perfect as is. If you end up making this recipe we would love to hear how it turns out!