CREAMY BAKED MACARONI AND CHEESE FOR A CROWD

Creamy Baked Macaroni and Cheese starts with a simple roux, builds into a smooth cheese sauce, and finishes in the oven with a top that turns just a little golden and crisp at the edges. Small macaroni holds onto the sauce well without turning mushy, giving every bite that thick, cheesy pull people expect from a proper baked version. It takes about 45 minutes total, and most of that is hands-off oven time once the sauce comes together.

This recipe scales up easily into baked macaroni and cheese for a crowd, since doubling the sauce and pasta amounts works without throwing off the texture. It also holds its own as one of those baked pasta side dishes that ends up getting eaten as a main course anyway, especially once people start going back for seconds.

Creamy Baked Macaroni and Cheese Ingredients

1. 1 lb small macaroni
2. 4 tbsp unsalted butter
3. 1/4 cup all purpose flour
4. 3 cups whole milk
5. 1 cup heavy cream
6. 2 cups shredded sharp cheddar cheese
7. 1 cup shredded Monterey Jack cheese
8. 1/2 cup grated parmesan
9. 1 tsp salt, plus more to taste
10. 1/2 tsp black pepper
11. 1/4 tsp ground mustard
12. 1/4 tsp paprika
13. 1/2 cup panko breadcrumbs

How to Make Mac and Cheese Rue

Melt the butter over medium heat, then whisk in the flour and cook for about 2 minutes until it turns lightly golden and smells slightly nutty. This step matters more than it seems, since an undercooked roux leaves a raw flour taste hiding underneath all that cheese.

Pour the milk and cream in slowly, whisking constantly to keep lumps from forming as the sauce thickens. Adding the liquid gradually rather than all at once gives the roux time to absorb it smoothly, which is really the secret to a silky base rather than a grainy one.

Baked Macaroni and Cheese Instructions

1. Preheat oven to 350°F and grease a baking dish.
2. Boil pasta in salted water until just shy of al dente, then drain.
3. Melt butter in a pot, whisk in flour, and cook for 2 minutes.
4. Slowly whisk in milk and cream, cooking until thickened.
5. Remove from heat and stir in cheddar, Monterey Jack, and parmesan until smooth.
6. Season with salt, pepper, ground mustard, and paprika.
7. Fold the cooked pasta into the cheese sauce.
8. Pour into the baking dish and top with panko breadcrumbs.
9. Bake for 20 to 25 minutes until bubbly and golden on top.

Pro Tips for a Smooth Sauce

Shred the cheese yourself rather than relying on pre-shredded bags, since the anti-clumping coating on packaged cheese can leave the sauce slightly grainy instead of smooth. It takes a few extra minutes but makes a real difference in the final texture.

Pull the pasta from the boiling water a minute or two before fully al dente, since it will keep absorbing liquid and softening further in the oven. Overcooked pasta going into the bake tends to turn mushy by the time it comes back out.

Variations and Substitutions Worth Trying

Penne mac and cheese works just as well as small macaroni if that is what is in the pantry, holding sauce nicely in its ridges and tube shape. A baked penne mac and cheese version tends to feel a bit heartier, which works well when serving this as more of a main dish than a side.

Gruyere or a smoked gouda can replace some of the Monterey Jack for a deeper, more complex flavor, and a pinch of cayenne adds a subtle kick without overwhelming the dish. Gluten free pasta and a gluten free flour blend both work fine as swaps for anyone avoiding wheat.

Fixing a Grainy or Broken Sauce

If the sauce turns grainy after adding the cheese, the heat was likely too high, causing the cheese to separate rather than melt smoothly. Keep the heat low once the cheese goes in and stir gently rather than boiling it hard.

A dish that turns out dry after baking usually needs more sauce relative to the pasta next time, or it baked a bit too long. Pull it from the oven as soon as the top turns golden, since the sauce continues to set slightly as it cools.

Storing and Serving This Baked Mac N Cheese for a Crowd

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F covered with foil for about 20 minutes, adding a splash of milk before reheating to loosen the sauce back up.

Serve warm alongside roasted chicken, barbecue, or a simple green salad for a filling family meal. For a small mac and cheese portion, this recipe halves easily into a smaller dish without losing any of the creamy texture.

FAQ

Can I make this ahead of time?

Yes, assemble the dish up to a day ahead, cover, and refrigerate, then bake as directed when ready to serve, adding a few extra minutes if baking cold.

Can I freeze baked macaroni and cheese?

Yes, it freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven for the best texture.

Why did my cheese sauce turn grainy?

This usually happens from cooking the cheese over heat that is too high. Keep the heat low once cheese is added and stir gently until smooth.

Can I double this recipe for a crowd?

Yes, simply double the ingredients and use a larger baking dish, adding a few extra minutes of baking time to heat through evenly.

What pasta shape works best besides elbow macaroni?

Penne, shells, or cavatappi all hold onto the cheese sauce well, making them solid substitutes if elbow macaroni is not available.