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.
Debbie Young says
Can half and half be used instead of the whole milk? Also I am concerned about using onion and chicken broth. Is that make the Mac and cheese taste too strong? Thanks.
Danielle says
I haven't ever used half and half in place of the whole milk. It is possible it would work. If you try it, please let me know how it turns out. The onion and chicken broth do not make it taste too strong at all. Of course you can always leave out the onion, but I do not recommend it. This recipe is an all-time favorite around here and requested and many events. I think you will love it!
Debbie says
This is a great make ahead recipe. It is truly delicious and very creamy. I made it a day ahead of an event and put it in the fridge so all I had to do is pop it in the oven. I try to make as much as I can the day before so I can spend quality time with my guests. This was truly a hit. I will definitely make it again. Next time I may add a topping.
Misty says
Thank you for taking the time to share, Debbie! We're so glad you enjoyed it and had success making it ahead - that's our favorite way to do it by far!
Laura says
Is it possible to get a measurement for the onion? Or an approximation? The photos appear to be pulverized vs diced, maybe due to the food processor. I just don't want to end up with too much onion since grandma isn't a fan... I'm making ahead and freezing to bake up at the lake. Thank you!
Danielle says
I don't think it should be a problem no matter how you cut them because the sauce gets blended with an immersion blender which makes the onion so small it isn't discernible. However, if you are still concerned use half of a medium sized onion per recipe. I'm guessing that is about a half a cup. If you have any other questions feel free to ask. Hope that helps!
Brandy says
We tripled this recipe and then put in in a roaster oven on warm for a small wedding of about 50. It was a hit! Thank you sooooo much!
Danielle says
Thank you so, so much for letting us know! It absolutely makes my day! Congratulations to the happy couple!
Tracy says
I’m doubling this recipe tonight to bake in a pellet grill/smoker at camp on Mothers Day in three days. Think it will be ok in the fridge for that length of time? (So Thursday night in the fridge, then on the grill Sunday around 10am). I personally think so but was hoping for another opinion as I don’t really have the option to do the prep once we are at camp
Danielle says
That should work perfectly! Please let us know how it turns out if you have a minute. Happy eating!
Tracy says
Update: it is very liquid-y before baking. My roux thickness test passed (great tip btw), so I’m hoping it thickens up further when it bakes. It smells DEVINE!
Danielle says
Don't worry! That is normal. It always feels too loose and like there is too much liquid, but it bakes up thick and creamy. Andyes, it really does small amazing!
Leah says
Can you make this and then put in crockpot instead of the oven? Can I use heavy whipping cream instead of whole milk? Ty
Misty says
Hi Leah! I have not tried putting it straight into the crockpot, so I can't guarantee if that will work. If you do try it, I would suggest trying it on low and stirring it every 30 minutes or so, since the outside edge gets much hotter than the middle. I do not recommend using heavy cream instead of milk since the fat content is very different. I hope this helps!
TK says
The baked macaroni and cheese dish was a success with clamoring for more from a family of five! Thank you, the directions were easy to follow. I did discover not all onions are created equal :). The one I had was "hot" even though I sauteed it. Good thing I used only half of the called for amount. It was a tasty dish enjoyed by a two-year-old, a first-grader, a fifth-grader, and two adults for more than one meal on a cold night. Loved it!
Misty says
Glad you enjoyed it!
Sara says
I made this for a kid-friendly dish at a pot luck and it was a hit. I made it a day ahead and baked it the next day and it was still moist and creamy. I did not have an immersion blender so I substituted 1 tsp onion powder for the onion and 1/2 tsp garlic powder for the garlic and it was great.
Danielle says
Thanks for the high praise! We really appreciate you taking the time to let us know. Happy Thanksgiving!
Amber says
Should the foil be removed if baking from the fridge? Or leave it on?
Danielle says
Great question! We will update the post to add in a note about this. I would bake with the foil off, but if it begins to brown too much go ahead and lightly cover it until fully hot and bubbly. Enjoy!
Janet Lewis says
The flavor profile is great but my mac and cheese turned out grainy. I added the cheese after the white sauce was cooked for 15 minutes simmering and removed from heat. I feel like it got grainy after being in the oven for 25 minutes at 400F. What am I doing wrong? Is 400F too hot? I had Sharp cheddar, Monterey Jack, Velveeta and small amount of gruyere cheese in them. Help! I want to make good Mac and Cheese!
Misty says
Hi Janet! Thanks for your question - creamy mac and cheese is a must! The texture of the sauce is very dependent on the types and amounts of cheese. Personally I have never tried Velveeta or Gruyere, but I would imagine that both should work. Did you blend the sauce with an immersion blender until it was ultra-smooth before baking? Every time I make this that is the step that transforms the sauce!
Janet Lewis says
Hi Misty,
Thank you for your swift reply. I did indeed use the immersion blender right before mixing with cooked pasta and it was smooth. I gave a portion to my sister in law for her to bake it for her family last night. I told her to bake at 350F to see if that made a difference. She said it wasn't grainy and it was so good. Also, another thing that might have affected my Mac and Cheese texture was I used Velveeta American Singles. I read I need to be using American cheese blocks since the Singles have more additives and maybe that was the culprit. I will try when I make that next time. Crossing my fingers... I will post again. Thank you!!!
Misty says
Great, I'm so glad her's turned out well! I would add that the reason we have success every time with this recipe is that we have tested the exact cheese type and amounts that work well. I would suggest trying the recipe exactly as written and following the tips and tricks. I think you will find that it is wonderfully creamy and flavorful that way!
Jenny says
Delicious! Made this last night for the my family and the other family in our “bubble”...it was a hit with everyone! Served it as a create your own Mac and cheese bar with add-in choices...Buffalo chicken, wilted spinach, bacon, and sautéed mushrooms. The perfect meal for a group. So glad I found this post/recipe! Thank you
Danielle says
Now that sounds amazing! I will borrow that idea for one of our Sunday Dinners with the family. Thanks for the feedback!
Days says
Can you use another kind of milk like low-fat milk instead of whole milk?
Misty says
Hi! You can use another milk if that is all you have, but it typically doesn't turn out as creamy if it has less fat content. Should still work though. Hope that helps!
Marcy says
I absolutely love the immersion blender trick. Sometimes it seems like my cheese just doesn’t quite melt all the way, but that does the trick! It was the smoothest homemade sauce I’ve made.
Misty says
Yes, that's a great trick, huh? I'm glad you found it helpful for making the sauce extra smooth.
Aspen says
This is probably the most flavorful mac and cheese I've ever had. I love it! Now I just have to try not to eat the whole pan by myself, ha!
Misty says
YES, I have the same problem... it's too delicious.
Karen says
Don't.Change.A.Thing.....this is so good.
Misty says
So glad you liked it!