Baked Macaroni and Cheese Recipe

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This Baked Macaroni and Cheese Recipe is one of the dishes my family expects at every holiday meal. I make it with a smooth, well-seasoned four-cheese sauce, then layer in extra cheddar and Colby Jack so the center stays creamy and the top bakes up browned and bubbly.

Homemade baked macaroni and cheese with a rich, creamy texture

I serve this creamy baked macaroni and cheese for Thanksgiving, Easter, Christmas, and other special family meals. Pick your favorite main dish like turkey, chicken, or ham. Then, add Collard Greens with Bacon and Homemade Cornbread for a rich comfort-food plate that everyone looks forward to.

Why You’ll Love This Recipe

Creamy with a browned top: The roux-based sauce keeps the macaroni smooth and creamy underneath a bubbly layer of baked cheese.
Seasoned throughout: Four cheeses and a blend of spices give every layer plenty of flavor.
Made for special occasions: This is my signature macaroni and cheese for Thanksgiving, Easter, Christmas, and other family celebrations.

ingredients to make baked macaroni and cheese

Ingredients You’ll Need

Here are the key ingredients for this baked creamy macaroni and cheese recipe. Find the exact amounts in the recipe card at the bottom of the post.

For the Macaroni

Low-sodium chicken Better Than Bouillon: I cook the macaroni in bouillon instead of plain salted water to season the pasta from the beginning. It does not make the noodles taste like chicken; it simply gives them more flavor.
Elbow macaroni: Cook it only until al dente (use the product packaging for directions) because it will continue softening in the warm sauce and oven. Mine took about 5 minutes.
Reserved pasta water: The seasoned, starchy water loosens the cheese sauce so it stays creamy after baking. The exact amount you need will depend on the thickness of your sauce.

Rinse the drained macaroni briefly under cold running water to stop the cooking, then let it drain well so extra water does not thin the sauce.

For the Four-Cheese Sauce

Butter and all-purpose flour: Form the roux that thickens the sauce. Cook them together for about 1 minute to remove the raw flour taste.
Half-and-half: Creates the creamy base for the sauce.
Garlic and fine herbs Boursin: Break it into smaller pieces so it melts quickly and evenly. If garlic-and-herb is not available, I’d tried this with other flavors (ex: Caramelized Onion & Herbs, Shallot and Chive, etc.) with the same result.
Dry mustard and seasonings: Ground mustard, black pepper, garlic powder, onion powder, smoked paprika, and salt add flavor throughout the sauce.
Smoked Gouda: Finely shred it and add all of it to the sauce for smoky flavor and a smooth texture. Smoked gouda can be a bit harder to melt in chunks so be sure to shred it.
Sharp cheddar: Divide it between the sauce, center layer, and top.
Colby Jack: Divide it between the sauce and layers for a smooth melt.

Buy blocks of Gouda, cheddar, and Colby Jack and shred them yourself when possible. Pre-shredded cheese may contain anti-caking ingredients that keep it from melting as smoothly.

For the Top

Smoked paprika: Adds color and enhances the light smoky flavor.
Dried parsley: Adds contrast without changing the flavor much.

Use a deep 9×13-inch baking dish so there is enough room for both layers. Shred and divide the cheeses before starting the sauce since they are added at different points.

How to Make Baked Macaroni and Cheese

Cook the Macaroni

Cook the macaroni in the seasoned water until just al dente. Reserve some pasta water, then drain and rinse the noodles briefly to stop the cooking.

Bringing water and bouillon paste to a boil, then cooking the pasta until al dente and reserving some pasta water for the cheese sauce

Make the Cheese Sauce

Cook the butter and flour until smooth, then whisk in the half-and-half and Boursin. Turn off the heat before stirring in the seasonings, all of the smoked Gouda, 1 cup of cheddar, and 1 cup of Colby Jack.

Whisking butter and flour into a roux, then adding half-and-half and Boursin cheese until the sauce is smooth and creamy

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Add the Macaroni

Loosen the sauce with reserved pasta water, then add the macaroni. Every noodle should be coated with creamy sauce settling between the pasta.

Turning off the heat, then stirring in the spices and cheese before adding reserved pasta water to loosen the creamy cheese sauce

Layer the Dish

Add half of the macaroni to the baking dish and top with 1 cup of cheddar and ½ cup of Colby Jack. Add the remaining macaroni, then finish with the remaining cheddar and Colby Jack, paprika, and parsley.

Mixing the elbow macaroni into the cheese sauce, then layering the cheesy pasta with shredded cheese before baking

Bake and Broil

Bake uncovered until the edges are hot and bubbly. Broil briefly until the cheese is browned with a few crisp spots, watching the top closely.

Repeating the macaroni and cheese layers, topping with seasoning for color, then baking and broiling until the cheese is browned, bubbly, and crisp on top

How to Keep Baked Macaroni and Cheese Creamy

Keep the pasta firm: Mine was al dente in about 5 minutes. The macaroni will continue cooking in the warm sauce and oven.
Shred the cheese from blocks: It melts more smoothly than most pre-shredded cheese.
Add the cheese off the heat: Direct heat can cause the cheese to separate and leave the sauce grainy or oily.
Keep the sauce slightly loose: Before baking, you should still see creamy sauce settling between the noodles instead of only clinging to them.
Add pasta water as needed: I used ¾ cup plus another 2 to 3 tablespoons, but the appearance of the sauce matters more than using an exact amount.
Bake only until hot: The pasta and sauce are already cooked. A longer baking time gives the macaroni more time to absorb the sauce and become dry.
Use the broiler for color: Remove the dish when the top is browned with a few crisp spots instead of waiting for every inch to darken.

Recipe for Southern macaroni and cheese with buttery pasta

Ingredient Substitutions

Use these substitutions only when one of the recommended ingredients is not available:

No Boursin: Use another soft garlic-and-herb cheese. Sometimes, these are labeled in the store as a cheese spread and often come in the same size container as Boursin. You could also use a flavored cream cheese (just let it soften).
No elbow macaroni: Use cavatappi or small shells. Cook the pasta only until al dente because different shapes may soften or absorb sauce more quickly.
No Colby Jack: Use Monterey Jack for a similarly smooth melt.
Avoid dry or crumbly cheeses: Cheeses such as Parmesan, feta, or aged cheddar will not replace the creamy melting cheeses in this sauce.

For a similar creamy, cheesy side made with cauliflower instead of pasta, try my Cauliflower Mac and Cheese. I recommend using that recipe rather than swapping cauliflower directly into this one.

What to Serve With Baked Macaroni and Cheese

For Thanksgiving or Christmas, serve this macaroni and cheese with Air Fryer Turkey Breast, Pressure Cooker Turkey Breast, Turkey Gravy, Southern Candied Yams, or Mashed Potatoes with Cheese. Add a vegetable such as Roasted Brussels Sprouts with Bacon, Collard Greens with Bacon, Green Beans with Bacon, or Asparagus with Bacon.

For bread, choose Homemade Cornbread, Cornbread Muffins, or Hawaiian Dinner Rolls. Outside the holidays, this recipe for Southern macaroni and cheese also works with Slow Cooker Ribs, Baked Pork Chops, or fried chicken.

Make-Ahead and Storage

Prep ahead: Shred and divide the cheeses, measure the seasonings, and prepare the baking dish up to 2 days in advance.
Make ahead: For the creamiest result, prepare the sauce and assemble the casserole close to baking time. The macaroni will continue absorbing sauce while it sits.
If assembling early: Keep the sauce slightly looser than usual, cover the dish tightly, and refrigerate it.
Store: Keep leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat one serving: Add a small splash of half-and-half or milk, cover loosely, and microwave in short intervals until hot.
Reheat a larger amount: Add a splash of half-and-half or milk, cover the baking dish, and warm at 325°F until heated through.
Freeze: You can freeze leftovers, but the sauce may be less smooth after thawing. Thaw it overnight in the refrigerator and reheat slowly.

Recipe for Southern macaroni and cheese with a crispy cheese crust

FAQs

Why is my baked macaroni and cheese dry?

The pasta may have cooked too long, the sauce may have been too thick before baking, or the casserole may have stayed in the oven too long. Use firm pasta, keep the sauce slightly loose, and bake only until the center is hot and the edges are bubbling.

Why did my cheese sauce become grainy?

The shredded cheese may have been added while the sauce was too hot or cooked over direct heat for too long. Turn off the heat before adding the cheese and stir only until it melts.

Do I need eggs for baked macaroni and cheese?

No. This version uses a roux-based cheese sauce rather than an egg custard. The flour thickens the sauce, while the Boursin and shredded cheeses give it a creamy texture.

Is this a Southern macaroni and cheese recipe?

Yes. It has the rich cheese flavor, layered cheese, and bubbly browned top I expect from Southern macaroni and cheese. The old-school version I grew up with was simpler, with the cheese providing most of the flavor and seasonings such as salt and pepper. My version uses more seasoning and a roux-based sauce because my family prefers creamy macaroni underneath rather than a firm, solid casserole.