This make-ahead Baked Mac and Cheese is the recipe of your dreams. It's ultra-creamy, irresistibly cheesy, but best of all perfect for prepping ahead! Whether you make it today, prep ahead, or freeze it for later, this baked mac and cheese will be ready for your next craving.
Make-Ahead Mac and Cheese baked in the oven until ultra creamy is, for obvious reasons, a go-to recipe around here. It is the ultimate comfort food, satisfying to the very core. I might just put this one on a weekly rotation. 😆
We have been making this particular recipe for many years. The original is from America’s Test Kitchen and is almost perfect. My favorite part is that it uses a bit of chicken stock to thin the sauce, which preserves the creamy sauce-to-pasta ratio when it bakes and is made ahead/frozen.
But, as we tend to do, we did make a few changes. We prefer mac and cheese without bread crumbs (😬 I know, we're weird), so we removed that. We also added onion to the sauce for flavor and slightly adjusted the cheese combination for the creamiest, most flavorful cheese sauce possible. Now it is THE best mac and cheese recipe! If you are in a hurry there is always this easy mac and cheese that's done in 20 minutes on the stovetop.
We love make ahead recipes because they keep the craziness of mealtime at bay, especially during the holiday season. This mac and cheese is a favorite amongst our Easter recipes and Thanksgiving recipes. These make-ahead creamy scalloped potatoes (amazing holiday side dish!) or this loaded baked potato casserole are also great additions to your freezer-friendly recipes.
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.
- 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 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!
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.
More recipes
- 25 Minute Lemon Broccoli Pasta - This is a super easy weeknight dinner with the most impressive flavors. It even sneaks in extra veggies! It's a busy night winner every time!
- Easy Chicken Piccata Pasta - This recipe uses bow tie pasta and ready-made chicken piccata to form a delicious, restaurant worthy pasta. It's great for an easy weeknight dinner, but equally worthy of serving guest on the weekend.
- AMAZING Spicy Chicken Sandwiches - Crispy, juicy, and covered in a sticky hot honey sauce. These might be one of the best sandwiches we've ever eaten.
- Stovetop Mac and Cheese - A great side dish made with the perfect amount of mozzarella cheese and extra-sharp cheddar cheese in just 20 minutes!
Tips and 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.
Recipe
Make-Ahead Mac and Cheese (Baked!)
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.
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!