This deep-dish mac and cheese has a browned cheese top and creamy macaroni underneath—no breadcrumb crust. The elbows go into the oven slightly firm, with enough cheddar-mozzarella sauce to stay moist as they bake. A little of both cheeses is reserved for the top, where it melts into golden patches. Serve it warm from the dish after a short rest, while the cheese is still stretchy.

Time: 20 minutes prep, 35 to 40 minutes cooking, plus a 5 to 10 minute rest. Yield: 8 side-dish servings or 6 main-dish servings.

Ingredients for Classic Baked Mac and Cheese

• 12 ounces dry elbow macaroni (340g)
• 3 tablespoons unsalted butter for the sauce, plus about 1 teaspoon for the baking dish
• 3 tablespoons all-purpose flour (25g)
• 3 cups whole milk
• 10 ounces sharp cheddar cheese, freshly shredded, divided (about 280g)
• 6 ounces low-moisture mozzarella cheese, freshly shredded, divided (about 170g)
• 1/2 teaspoon fine salt, plus salt for the pasta water
• 1/4 teaspoon freshly ground black pepper

How to Make Baked Mac and Cheese

1. Prepare the oven and dish: Preheat the oven to 375°F (190°C). Lightly butter a deep, approximately 3-quart oven-safe baking dish. Reserve about 1 ounce of the cheddar and 2 ounces of the mozzarella for the top.
2. Cook the macaroni: Boil the elbows in salted water until al dente or about 1 minute shy of the package’s al dente timing, roughly 6 to 9 minutes. They should still offer slight resistance when bitten. Drain.
3. Thicken the milk sauce: Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute without letting it darken. Gradually whisk in the milk. Cook, stirring, for about 6 to 9 minutes, until the sauce coats a spoon but still pours easily.
4. Add the cheese off the heat: Remove the saucepan from the burner. Stir in the unreserved cheddar and mozzarella a handful at a time until melted and smooth. Add the 1/2 teaspoon salt and the pepper; taste and adjust the salt if needed. Do not boil the sauce after adding the cheese, or it may turn grainy or oily.
5. Fill the dish: Fold the macaroni into the sauce. It should look generously coated and slightly loose. Transfer to the prepared dish, leaving room for bubbling, and scatter the reserved cheese over the surface.
6. Bake uncovered: Bake for about 20 to 25 minutes, checking at 20 minutes. Remove when the edges bubble and the top has scattered golden-brown patches. Do not keep baking to brown every inch; the macaroni can dry out. Rotate the dish only if your oven browns unevenly.
7. Rest and serve: Let stand for 5 to 10 minutes, then scoop warm portions directly from the dish.

How to Keep Baked Mac and Cheese Creamy

The macaroni softens further in the oven, so it should still be slightly firm when drained. It also absorbs sauce as it bakes. If the pasta looks a little loose and generously coated before it goes into the dish, that is what helps it stay creamy beneath the browned top.

Thicken the milk before melting in the freshly shredded cheese off the heat. Once the casserole is bubbling at the edges and browned in patches, take it out rather than waiting for the entire surface to darken.

Baking Dish Size and Doneness

Use a deep dish with about 3 quarts of capacity, but leave headroom for bubbling. If the dish is nearly full, set it on a rimmed baking sheet to catch spills.

A wide, shallow dish may brown sooner, so start checking it before 20 minutes. A narrower, deeper dish may need longer. In either case, look for bubbling edges and a patchily browned cheese top rather than relying on the timer alone.

Serving and Variations

Serve warm with a green salad or Parmesan Roasted Brussels Sprouts. For a holiday spread, it also fits alongside Homemade Green Bean Casserole with Fried Onions.

For a crunchy variation, mix about 1/2 cup panko with 1 tablespoon melted butter and scatter it over the cheese before baking. This replaces the cheese-only look of the main recipe. For a separate version with add-ins, try Baked Mac and Cheese with Bacon and Caramelized Onions.

Storage, Make-Ahead, and Reheating

Cool leftovers, transfer to an airtight container, and refrigerate for up to 4 days. To reheat, add a splash of milk and warm loosely covered at 350°F (175°C) for about 20 minutes, checking until hot. Microwave individual portions in 30-second intervals, stirring between intervals. Reheated mac and cheese will be less stretchy than it is fresh from the oven.

To make ahead, assemble the casserole, cover, and refrigerate for up to 24 hours before baking. A cold casserole may take longer; bake until the edges bubble and the top browns in patches.

Cooled individual portions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating; the texture may be less creamy than when freshly baked.

Nutrition

Approximate nutrition per side-dish serving, based on 8 servings: 470 calories, 23g protein, 25g fat, and 39g carbohydrates. Approximate values per 100g of finished casserole: 190 calories, 9g protein, 10g fat, and 16g carbohydrates. Values vary with the cheeses used and moisture lost during baking.

Million Dollar Mac and Cheese is a baked casserole with a creamy, scoopable center rather than a firm, sliceable texture. Ricotta, sour cream, softened cream cheese, and prepared cheese sauce coat the elbows without a stovetop roux.

Cheddar and mozzarella melt beneath loose patches of buttered panko, leaving golden crumbs and melted cheese visible on top. Cook the macaroni al dente before baking so it stays distinct in the sauce, then serve warm spoonfuls after a short rest.

Ingredients for Million Dollar Mac and Cheese

• 1 pound dry elbow macaroni (450g)
• 1 cup whole-milk ricotta (250g)
• 1 cup sour cream (230g)
• 8 ounces cream cheese, softened (225g)
• 1 jar prepared cheese sauce, about 15 ounces (425g); check the label for the jar weight
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2 cups shredded mild or medium cheddar (225g)
• 1 cup shredded low-moisture mozzarella (115g)
• 1 cup panko breadcrumbs (55g)
• 2 tablespoons unsalted butter, melted (30g), plus a little more for greasing the dish if needed

Optional: 1–2 tablespoons chopped fresh parsley for serving.

How to Bake Million Dollar Mac and Cheese

1. Prepare the oven and dish: Preheat the oven to 350°F (175°C). Grease a deep 9-by-13-inch baking dish with butter or cooking spray. Make sure the cream cheese is soft enough to yield easily when pressed.
2. Cook the macaroni: Boil according to the package directions for al dente, about 8–10 minutes depending on the brand. The pasta should still have a slight bite; it will soften further in the oven. Drain well.
3. Mix the sauce: In a large bowl, stir together the ricotta, sour cream, softened cream cheese, prepared cheese sauce, garlic powder, onion powder, paprika, and pepper until the cream cheese is incorporated. Mixing the dairy before adding the pasta helps prevent lumps. Taste before adding any extra salt, since prepared cheese sauces vary in saltiness.
4. Fill the dish: Fold the macaroni into the sauce until evenly coated. Spread it in the prepared dish, then scatter the cheddar and mozzarella over the surface.
5. Add the topping: Toss the panko with the melted butter. Scatter it loosely over the cheese in irregular patches, leaving some cheese visible between the crumbs.
6. Bake and rest: Bake uncovered for 30–40 minutes, checking at 30 minutes. The center should be hot, the edges gently bubbling, and the panko golden brown. If the crumbs brown before the center is hot, loosely shield the top with foil for the remaining bake time. Rest for 5–10 minutes, then serve warm in spoonfuls. Add parsley only if desired.

How to Keep the Center Creamy and the Top Golden

Stop baking once the center is hot and the crumb patches are golden. Leaving the casserole in longer just to darken every crumb can dry out the pasta. A cold sauce or a deeper-filled dish may need more of the bake window, so check the center rather than relying on the clock alone.

The mozzarella can give a warm spoonful some cheese stretch, though the amount will vary with serving temperature. The buttered panko provides coarse golden patches without forming a thick crust. For another creamy bake with a crumb topping, see this baked Velveeta mac and cheese with panko.

Ricotta and Topping Options

Cottage cheese can replace the ricotta in the same amount, but it may leave visible curds unless blended. For a simpler cheddar-only top, omit the mozzarella and panko; it will not have the same crumb patches or potential cheese stretch. For another baked option, try this classic baked mac and cheese.

Storing and Reheating Leftovers

As general food-safety guidance, refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat portions gently until hot throughout. If the pasta has thickened, a small splash of water can help loosen it. Reheating uncovered in the oven may keep the topping less soft than microwaving, but the crumbs are unlikely to be as crisp as when freshly baked.

Nutrition

Yield: 10–12 side-dish servings. Estimated per serving, based on 11 servings: 525 calories, 20g protein, 31g fat, and 41g carbohydrates. Approximate per 100g: 220 calories, 8g protein, 13g fat, and 17g carbohydrates. Values will vary with the prepared cheese sauce and other brands used.

This baked mac and cheese lifts from the dish in soft, saucy spoonfuls rather than firm squares. A milk-and-flour sauce coats the elbows, while sharp cheddar, Gruyère, Monterey Jack, mozzarella, and Parmesan add tang, nuttiness, a creamy melt, stretch, and savory depth.

Reserved cheese and buttered panko form an uneven golden top. Crisp bacon goes on near the end of baking, followed by a little parsley just before serving. The recipe makes 10 side-dish servings or 6 to 8 main-dish servings.

Ingredients for Five Cheese Mac and Cheese

• 1 pound dry elbow macaroni (450g)
• 6 tablespoons unsalted butter (85g), divided
• 1/4 cup all-purpose flour (30g)
• 3 1/2 cups whole milk (about 840g), plus a splash if needed
• 8 ounces sharp cheddar, freshly grated (about 2 cups; 225g)
• 4 ounces Gruyère, freshly grated (about 1 cup; 115g)
• 4 ounces Monterey Jack, freshly grated (about 1 cup; 115g)
• 4 ounces low-moisture mozzarella, freshly grated (about 1 cup; 115g)
• 2 ounces Parmesan, finely grated (about 1/2 cup; 55g)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup panko breadcrumbs (45g)
• 6 slices bacon
• 2 tablespoons chopped fresh flat-leaf parsley

Cheese note: Reserve about 1 cup of the combined cheddar and mozzarella for the topping. All the remaining cheese goes into the sauce.

How to Make Five Cheese Mac and Cheese

1. Preheat and prepare: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish with a little of the measured sauce butter. Grate the cheeses and set aside the topping cheese.
2. Cook the bacon and pasta: Cook the bacon in a skillet over medium heat until crisp. Drain and cut into small pieces. Meanwhile, boil the elbows in salted water until about 2 minutes shy of the package’s al dente time. Drain while they still have a noticeably firm bite; they will continue cooking in the oven.
3. Make the sauce base: Melt the rest of the 4 tablespoons sauce butter in a medium saucepan over medium heat. Whisk in the flour and cook briefly, until no dry flour remains. Gradually whisk in the milk. Reduce the heat to medium-low and stir continuously for about 8 to 10 minutes, until the sauce lightly coats a spoon but still flows easily. Stir in the mustard, 1/2 teaspoon salt, and pepper.
4. Add the cheese: Remove the saucepan from the heat. Stir in the unreserved cheddar and mozzarella, the Gruyère, Monterey Jack, and Parmesan, a handful at a time, until smooth. Taste before adding more salt; the Parmesan and bacon also contribute salt. If the sauce is too thick to coat the pasta generously, stir in a small splash of milk.
5. Assemble: Fold the drained elbows into the sauce, coating them well, and spread them in the prepared dish. Scatter the reserved cheese over the pasta. Melt the remaining 2 tablespoons butter, toss with the panko, and sprinkle the crumbs unevenly over the top.
6. Bake and add bacon: Bake uncovered for about 25 to 30 minutes. Check the topping at 20 minutes. Scatter the cooked bacon over it for the last 5 minutes of baking. The casserole is ready when the edges bubble, the center is hot, and the crumbs are golden with patches of melted cheese showing through. If the crumbs darken before the center heats, tent loosely with foil and continue baking.
7. Rest and serve: Let the casserole rest for 10 minutes. Sprinkle with parsley and serve by spoonfuls.

How to Keep the Macaroni Creamy

The cooked milk-and-flour sauce holds the cheese around the pasta without eggs, so the casserole stays spoonable instead of setting into slices. Grate cheese from blocks and stir it into the thickened sauce off the heat to reduce the chance of a grainy or oily finish.

Before baking, the sauce should be pourable and coat every elbow. Stop baking once the center is hot and the edges bubble: extra oven time can tighten the sauce and soften the pasta too much.

Getting a Golden Top and a Hot Center

A 9-by-13-inch dish keeps the casserole relatively shallow, helping the center heat through as the buttered panko browns. A smaller, deeper dish or a refrigerated casserole will need more time; check the center rather than judging by the topping alone. Adding fully cooked bacon near the end keeps it visible without baking it for the full time.

For another mac and cheese with a golden crumb topping, see Million Dollar Mac and Cheese.

Serving, Make-Ahead, and Leftovers

Serve warm as a substantial side with ham or roast turkey, or as a main dish with a simple green salad. For a simpler baked option, try Classic Baked Mac and Cheese.

To make ahead, cover the assembled, unbaked macaroni and refrigerate for up to 48 hours. Keep the panko and cooked bacon separate; butter the panko and add it just before baking, then add the bacon during the last 5 minutes. Allow extra baking time for the cold casserole and check that its center is hot.

Cover and refrigerate leftovers for up to 3 days. To reheat one portion, add a splash of milk and microwave until hot, stirring partway through. The topping will soften.

Nutrition

Approximate nutrition per serving, based on 10 side-dish servings: 575 calories, 29g protein, 31g fat, and 45g carbohydrates. Approximate values per 100g: 215 calories, 11g protein, 12g fat, and 17g carbohydrates. Values vary with the cheeses, bacon, and serving size.

Ground beef, elbow macaroni, taco seasoning, and salsa cook together in one pot, then cheddar and Monterey Jack turn the cooking liquid into a creamy, reddish-orange sauce. The goal is tender elbows with a thick coating, not liquid pooling beneath them. A quick liquid check while the pasta simmers helps account for differences in salsa and pasta brands. Fresh red onion and cilantro go on just before serving.

Servings: 6 | Prep: 10 minutes | Cook: 20–25 minutes | Total: 30–35 minutes

Ingredients for Taco Mac and Cheese

• 1 lb ground beef, preferably 85–90% lean (450g)
• 1 small red onion, finely diced (about 140g); reserve about 1/4 cup for topping
• 2 garlic cloves, minced
• 2 tablespoons taco seasoning
• 12 oz dry elbow macaroni (340g)
• 2 1/2 cups low-sodium beef broth
• 1 cup thick tomato salsa (240g)
• 2 cups shredded sharp cheddar cheese (225g)
• 1 cup shredded Monterey Jack cheese (115g)
• 2 tablespoons chopped fresh cilantro

Have water ready to add 1/4 cup at a time only if the pasta dries out before it is tender. If very lean beef sticks, use 1 teaspoon neutral oil. Broth, salsa, and taco seasoning vary in saltiness, so taste before adding any extra salt.

How to Make Taco Mac and Cheese

1. Prepare the topping: Reserve about 1/4 cup of the diced red onion. Mince the garlic and shred the cheeses if needed.
2. Brown the beef: Heat a wide, heavy 5- to 6-quart pot or deep skillet with a lid over medium-high heat. Add the beef and remaining onion. Cook for about 6–8 minutes, breaking the beef into small crumbles, until browned and no longer pink. Drain excess fat, leaving just enough to cook the garlic. Stir in the garlic and taco seasoning briefly, until fragrant; reduce the heat to medium if the seasoning starts to catch.
3. Simmer the macaroni: Stir in the dry elbows, broth, and salsa. Bring to a simmer over medium heat, then reduce to medium-low and cover. Simmer gently for about 12–15 minutes, stirring and scraping the bottom every 3–5 minutes. Start checking the pasta and liquid at about 10 minutes. If the pot looks dry while the elbows are still firm, add water 1/4 cup at a time and continue cooking until they are tender but hold their shape.
4. Add the cheese: If liquid visibly pools around the tender pasta, simmer uncovered briefly until little free liquid remains. Remove the pot from the heat and stir in the cheddar and Monterey Jack gradually until melted. The sauce should coat the elbows and beef rather than collect at the bottom of the pot.
5. Rest and serve: Let stand for 2–3 minutes so the sauce thickens slightly. Scatter the reserved red onion and cilantro over the pot and serve.

How to Judge the Liquid

During the covered simmer, the elbows need enough moisture to cook without sticking, but they should not be swimming in liquid once tender. Use a wide pot to give the pasta room to move, and stir every few minutes. Thick salsa works best here; a thinner salsa may leave more liquid to reduce before the cheese goes in.

How to Keep the Cheese Sauce Creamy

Drain excess beef fat after browning to avoid an oily finish. Add the cheese only after the pasta is tender and the pot is off the heat: boiling melted cheese can make the sauce grainy or greasy. Stir it in gradually, then give the mac a short rest so the coating clings to the elbows. Freshly shredded cheese may melt more smoothly than pre-shredded cheese.

For a version without taco seasoning, try this creamy stovetop mac and cheese.

Toppings and Easy Swaps

Keep the diced red onion and cilantro on the finished pot for a fresh contrast to the rich sauce. Offer crushed tortilla chips, sour cream, or jalapeños separately for individual servings. For more heat in the pasta itself, use spicy salsa.

Ground turkey can replace the beef; add a little oil if it sticks during browning. Small shells can replace the elbows, but check their tenderness and the liquid level rather than assuming the same simmer time.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container for about 3–4 days. Keep any unused red onion and cilantro separate. Reheat gently on the stovetop or in the microwave with a splash of broth or water, stirring until heated through, then add the fresh garnish.

Leftovers can be frozen without the garnish for up to 3 months, though the pasta may be softer and the cheese sauce less smooth after thawing.

Nutrition

Approximate per serving (1/6 of the recipe): 610 calories, 35g protein, 29g fat, 49g carbohydrates. Approximate per 100g: 190 calories, 11g protein, 9g fat, 15g carbohydrates. Values exclude optional additions and vary with the beef, cheese, salsa, and amount of fat drained.

This copycat-style mac and cheese keeps the elbows creamy and spoonable beneath a lightly browned cheddar top. American cheese helps the sauce melt smoothly, while extra-sharp cheddar and Parmesan-Romano cheese give it a sharper flavor. A brief broil adds scattered golden spots without turning the pasta into a firm casserole.

A light scattering of panko and parsley gives this version its finished look; neither is presented as part of the restaurant’s formula. Allow about 15 minutes to prep and 20–25 minutes to cook. Makes 6 side-dish servings.

Ingredients for Chick-fil-A-Style Mac and Cheese

• 8 ounces dry elbow macaroni (about 225g)
• 2 tablespoons unsalted butter (about 30g)
• 2 tablespoons all-purpose flour (about 15g)
• 2 cups half-and-half, plus a splash if needed
• 4 ounces American cheese, torn or chopped (about 115g)
• 6 ounces extra-sharp cheddar, freshly shredded and divided: 4 ounces for the sauce and 2 ounces for the top (about 170g total)
• 1 ounce finely grated Parmesan and Romano cheese, approximately equal parts (about 30g total)
• 1/4 teaspoon paprika
• 1/4 teaspoon fine salt to start, plus more to taste
• 2 tablespoons panko breadcrumbs
• 1 tablespoon chopped fresh flat-leaf parsley, plus a few small leaves

How to Make Chick-fil-A-Style Mac and Cheese

1. Cook the elbows: Boil the macaroni in a large pot of salted water, following the package timing but stopping about 1 minute before al dente. Drain. Elbow macaroni varies by brand, and it will soften a little more in the hot sauce.
2. Make the sauce base: Melt the butter in a medium, heavy-bottomed saucepan over medium heat. Whisk in the flour until no dry pockets remain, then cook briefly. Gradually whisk in the 2 cups of half-and-half. Stir until the sauce gently thickens and coats a spoon, about 5–7 minutes. Reduce the heat if it bubbles hard; the sauce should still flow easily.
3. Melt in the cheeses: Turn the heat to low or off. Stir in the American cheese, 4 ounces of cheddar, Parmesan and Romano, paprika, and 1/4 teaspoon salt. Stir for about 2–3 minutes, until smooth. Taste before adding more salt, since the cheeses vary in saltiness.
4. Fill the dish: Turn on the broiler according to your oven’s instructions. Fold the drained elbows into the sauce. If the sauce looks too thick to coat them generously, stir in a splash of warm half-and-half. Spoon the hot pasta into a shallow, round, approximately 2-quart broiler-safe dish or 9-inch broiler-safe skillet. Scatter the remaining 2 ounces of cheddar unevenly over the top.
5. Broil: Scatter the panko lightly over the cheddar. Broil uncovered, watching continuously and checking the top after about 1 minute. Remove the dish when the cheese bubbles, scattered spots turn golden brown, and the crumbs are lightly toasted—roughly 1–4 minutes, depending on the broiler.
6. Rest and serve: Let stand for 3–5 minutes, until the top stops actively bubbling. Sprinkle with the chopped parsley and a few small leaves. Serve from the dish while the pasta is still soft and spoonable.

How to Keep the Cheese Sauce Creamy

Melt the cheeses over low or residual heat rather than boiling them in the sauce. Before the pasta goes in, the sauce should coat a spoon but still flow easily. If it tightens around the elbows, loosen it with a splash of warm half-and-half. The broiler only browns the already-hot top; it does not need to cook the pasta through.

American cheese helps the sauce melt smoothly, while cheddar and Parmesan-Romano cheese add sharper flavor. Whole milk can replace the half-and-half for a less-rich sauce, though the result will not be quite as creamy.

Watch the Broiler, Not the Clock

Use a vessel the manufacturer explicitly rates for broiler use; a dark serving bowl is not automatically safe. Follow your oven and dish manufacturers’ guidance for clearance beneath the heating element. Broilers can brown the cheese and crumbs quickly, so remove the dish at scattered golden patches rather than waiting for an even crust.

For a simpler cheese-only top, omit the panko and parsley but keep the broiled cheddar. If you prefer a longer-baked dish, see this classic baked mac and cheese.

Storing and Reheating

Cool leftovers and refrigerate promptly in an airtight container for up to 3 days. For a larger portion, cover in an oven-safe dish and reheat at 350°F (175°C) until hot, approximately 20–25 minutes. Uncover for the last few minutes only if you want to brown the top again.

Microwave individual portions covered in short intervals, stirring between intervals. Add a splash of milk or half-and-half if the sauce has thickened. For longer storage, freeze tightly covered for up to 2 months for best quality. Thaw in the refrigerator before reheating; the sauce may be less smooth after freezing.

Nutrition

Approximate nutrition per side-dish serving (1/6 of the recipe): 480 calories, 20g protein, 29g fat, and 36g carbohydrates. Estimated per 100g of prepared mac and cheese: 215 calories, 9g protein, 13g fat, and 16g carbohydrates. Values will vary with the cheeses used and the finished weight of the dish.

This baked mac and cheese combines sharp Cheddar sauce with crisp bacon and slowly browned onion. It should come out of the oven bubbling at the edges and lightly golden on top, but still creamy enough to spoon from the dish. Cooking the pasta just shy of al dente and keeping the sauce slightly loose help it stay that way. Some bacon goes into the casserole; the rest is added after baking so it stays crisp.

Ingredients for Baked Mac and Cheese

• 1 pound cavatappi or elbow macaroni (450g)
• 8 ounces thick-cut bacon, chopped (225g)
• 1 large yellow onion, thinly sliced (about 250g)
• 4 tablespoons unsalted butter (about 55g), divided
• 1/4 cup all-purpose flour (30g)
• 3 1/2 cups whole milk, plus up to 1/2 cup more if needed
• 4 cups freshly shredded sharp yellow Cheddar (about 450g), divided
• 1 1/2 teaspoons kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard

Optional finish: 1 tablespoon chopped parsley. Cavatappi holds sauce in its curls; elbow macaroni also works. Freshly shredded Cheddar melts more smoothly than pre-shredded cheese.

Yield: 8 side-dish servings or 6 main-dish servings. Time: About 20 minutes prep, 45 minutes cooking, and 5 to 10 minutes resting.

How to Make Baked Mac and Cheese

1. Prepare the dish: Preheat the oven to 375°F (190°C). Use a little of the measured butter to lightly coat a 9-by-13-inch ceramic or glass baking dish.
2. Cook the bacon and onion: Cook the bacon in a large skillet over medium heat until crisp. Transfer it to a paper towel-lined plate. Pour off all but about 1 tablespoon of the bacon fat. Add the onion, 1 tablespoon butter, and a pinch of the measured salt. Cook over medium-low heat for 18 to 22 minutes, stirring regularly, until soft and deeply golden. Stir more often near the end to prevent burning.
3. Cook the pasta: Boil the pasta in well-salted water. Drain it 1 to 2 minutes before the package’s al dente time, usually after about 7 to 9 minutes. Do not rinse; the pasta will finish softening in the sauce and oven.
4. Make the Cheddar sauce: Melt the remaining butter, about 3 tablespoons, in a 3- to 4-quart saucepan or Dutch oven over medium heat. Whisk in the flour and dry mustard and cook for 1 minute without browning. Gradually whisk in 3 1/2 cups milk. Cook, stirring, for about 8 to 10 minutes, until the sauce coats a spoon but still pours easily. Remove from the heat and stir in 3 cups Cheddar by handfuls. Stir in the remaining measured salt and the black pepper. Do not boil the sauce after adding the cheese.
5. Assemble: Fold the pasta, onion, and about two-thirds of the bacon into the sauce. The mixture should spread easily; if it looks thick, stir in a splash of the extra milk. Transfer to the prepared dish and scatter the remaining 1 cup Cheddar over the top.
6. Bake: Bake uncovered for 20 to 25 minutes. Start checking at 20 minutes. Remove the dish when the edges bubble and the cheese has melted with scattered light golden spots. The center should still look moist and creamy when spooned.
7. Rest and serve: Let stand for 5 to 10 minutes. Scatter the reserved bacon over the top, add parsley sparingly if using, and spoon portions from the dish.

How to Keep Baked Mac and Cheese Creamy

Pasta continues to absorb liquid after draining, so leave it slightly firm before baking and keep the assembled casserole a little looser than you want it at the table. Bake just until the edges bubble rather than waiting for the surface to dry out. Adding the Cheddar off heat helps it melt smoothly instead of turning grainy or greasy.

What to Serve with Baked Mac and Cheese

Serve it as a main dish with a green salad or as a hearty side. Slow Cooker Maple Glazed Carrots add a vegetable side, while Sourdough Discard Focaccia works alongside it for dinner.

How to Store and Reheat Baked Mac and Cheese

Cool leftovers and refrigerate in shallow, airtight containers for up to 5 days. For a head start, cook the bacon and onion and shred the cheese up to 1 day ahead; cook the pasta and make the sauce close to baking time.

To reheat one portion, add a splash of milk and microwave for 1 minute. Stir, then heat in 30-second intervals until steaming hot. For a full dish, add milk as needed, cover, and reheat at 350°F (175°C) for 15 to 20 minutes, or until hot throughout. The milk loosens the sauce the pasta absorbed during storage.

Freeze cooled portions in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator when possible, then add a little milk and reheat gently until steaming.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 710 calories, 30g protein, 42g fat, and 55g carbohydrates. Approximate values per 100g of prepared casserole: 225 calories, 9g protein, 13g fat, and 17g carbohydrates. Values vary with the bacon, cheese, and amount of rendered fat discarded.

This skillet-baked bacon mac and cheese has a lightly golden panko-and-cheddar topping over a creamy center. Half the crisp bacon is folded into the macaroni; the rest goes on after baking so it stays crisp. The key is to assemble the pasta while it still looks saucy, then pull the skillet from the oven as soon as the edges bubble and the top is lightly browned.

Time: 15 minutes prep, 35–40 minutes cooking, plus a 5-minute rest. Yield: 6 generous portions or 8 side portions.

Ingredients for Bacon Mac and Cheese

• 12 ounces dry elbow macaroni (340g)
• 8 slices bacon, about 8 ounces (225g)
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 12 ounces sharp cheddar, freshly shredded, about 3 cups (340g), divided
• 1/4 teaspoon freshly ground black pepper, or to taste
• 3/4 cup panko breadcrumbs (40g)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• Kosher salt, only if needed after tasting

Use a deep, round 10- to 12-inch oven-safe skillet that holds at least 3 quarts. Check that the handle is oven-safe. If the pasta and sauce would reach the rim, use a 3-quart baking dish for the oven step instead.

How to Make Bacon Mac and Cheese

1. Preheat and cook the pasta: Heat the oven to 375°F (190°C). Boil the macaroni in modestly salted water for 1–2 minutes less than the package’s al dente time, usually about 6–9 minutes. It should still be slightly firm in the center. Drain promptly.
2. Crisp the bacon: Cook the bacon in the skillet over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes. Transfer it to drain, then chop. Reserve 1 tablespoon of the rendered fat for the breadcrumbs and discard the rest.
3. Thicken the milk sauce: Melt the butter in the skillet over medium-low heat. Whisk in the flour and cook for about 1 minute. Gradually whisk in the milk, adding a little at a time at first to prevent lumps. Cook, stirring, for about 6–8 minutes, until the sauce coats the back of a spoon but still flows easily.
4. Add the cheddar: Turn the heat to low or off. Set aside 1/2 cup of the cheddar for the topping. Stir the rest into the sauce in several batches until smooth, then add the pepper. Taste before adding salt; the cheese and bacon may provide enough.
5. Assemble the skillet: Fold in the drained macaroni and half the chopped bacon. The pasta should be evenly coated, with sauce still visible between the pieces. If the skillet is too full, transfer the mixture to a 3-quart baking dish. Toss the panko with the reserved tablespoon of bacon fat, then scatter it over the pasta with the remaining cheddar.
6. Bake and finish: Bake uncovered, starting to check at 18 minutes. Remove it when the edges bubble and the topping is lightly golden with a few darker melted-cheese patches, usually after 18–22 minutes. Rest for 5 minutes, then scatter the remaining bacon and parsley on top. Use a dry oven mitt to handle the hot skillet.

How to Keep the Center Creamy

The macaroni continues to soften in the sauce and oven, which is why it goes into the skillet slightly undercooked. Before baking, the mixture should look generously saucy rather than merely coated. Don’t wait for a dark crust: bubbling edges and light browning are the cues to take it out. A deeper baking dish may take longer to bubble than a shallow skillet.

Serving and Stovetop Option

Serve generous portions with a green salad, or offer smaller portions alongside Parmesan roasted Brussels sprouts. For a bacon-free alternative, try classic baked mac and cheese.

To serve this recipe from the stovetop, stop after folding the macaroni and half the bacon into the sauce. Add the remaining bacon and parsley before serving, and omit the panko-topped bake. The pasta will have a softer surface rather than a browned topping.

Storing and Reheating

Cool leftovers and refrigerate in an airtight container for up to 5 days. The pasta will absorb sauce as it sits, and the breadcrumb topping will soften.

For an individual portion, add a splash of milk and microwave for 1 minute. Stir, then heat in 30-second increments until steaming. For a larger amount, add a splash of milk if needed and reheat in a baking dish at 350°F (175°C) for about 15–20 minutes, until heated through.

Nutrition

Approximate nutrition per generous portion, based on 6 servings: 710 calories, 33g protein, 39g fat, and 57g carbohydrates. Per 100g: approximately 215 calories, 10g protein, 12g fat, and 17g carbohydrates. Values are estimates; ingredient brands, discarded bacon fat, and finished weight will affect the totals.

Medium shells and broccoli cook in the same pot, then finish in a creamy cheddar sauce that settles into the shells. The result is loose enough to spoon, with distinct green florets throughout—not a baked or dry mac and cheese.

Add the broccoli near the end of the simmer so it stays intact. Once the pasta is tender, turn off the heat before stirring in the cheddar and Greek yogurt; gentle residual heat helps keep the sauce smooth.

Ingredients for One-Pot Mac and Cheese

• 8 ounces medium pasta shells (225g)
• 2 to 2 1/2 cups small broccoli florets (about 180g)
• 2 cups low-sodium vegetable broth
• 1 cup water, plus more as needed
• 1/2 teaspoon garlic powder
• 1/2 cup 2% milk
• 1 cup freshly shredded sharp cheddar (about 4 ounces or 115g)
• 1/3 cup plain 2% Greek yogurt (about 80g)
• Fine salt and black pepper, to taste

Optional: Add 1/4 teaspoon dry mustard powder with the garlic powder for a little extra sharpness.

How to Make One-Pot Mac and Cheese

Makes 4 main-dish servings or 6 side servings. Prep time: 10 minutes. Cook time: about 13 to 17 minutes. Total time: about 25 minutes.

1. Prepare the broccoli and cheese: Cut the broccoli into small, fairly even florets that will fit on a spoon with the shells. Shred the cheddar if needed.
2. Simmer the shells: In a 4- to 5-quart heavy-bottomed pot, bring the broth, 1 cup water, and garlic powder to a boil over medium-high heat. Add the dry mustard, if using. Stir in the shells, then reduce the heat to medium or medium-low for a gentle, uncovered simmer. Stir right away and every 1 to 2 minutes afterward, scraping the bottom of the pot.
3. Add the broccoli: After about 6 to 9 minutes, stir in the broccoli so it cooks for the final 3 to 4 minutes with the pasta. Start checking the shells, broccoli, and liquid around minute 8. The shells should be tender but hold their shape, and the broccoli should be easily pierced while remaining in distinct florets. If the pot dries out before the shells are tender, add hot water a few tablespoons at a time.
4. Make the sauce: When the shells are tender and a little starchy liquid remains at the bottom of the pot, turn off the heat. Stir in the milk, then add the cheddar by handfuls, stirring until each addition melts. Do not let the sauce boil.
5. Finish and serve: Once bubbling has stopped, fold in the Greek yogurt. Season with salt and pepper. Let stand for 2 minutes, then stir. If the sauce is too thick, add warm water or milk a tablespoon or two at a time. Serve hot from the pot.

How Much Liquid Should Be Left?

Before adding the milk, look for a little starchy liquid beneath the shells—not a dry pot or pasta swimming in broth. It helps the cheddar coat the shells. Shell size, pot width, and simmer strength affect how quickly the liquid disappears, so use the pasta’s tenderness and the liquid level rather than the clock alone.

If the finished sauce looks thin, let it stand briefly and stir again; the shells will absorb more liquid. Avoid boiling the sauce once the cheese and yogurt are in the pot.

Broccoli and Pasta Options

Frozen small broccoli florets can replace fresh. Add them near the end and cook until heated through; they may release extra water and become softer. Another short pasta shape may need a different simmer time or more water, so check its texture as it cooks.

For a version without the broccoli-centered presentation, try this creamy stovetop mac and cheese.

Storing and Reheating

Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat gently on the stovetop or in the microwave, stirring in a splash of milk or water to loosen the sauce. Avoid a hard boil. Freezing is not preferred because the shells can soften and the dairy-based sauce may separate after thawing.

Nutrition

Approximate nutrition per main-dish serving, based on 4 servings: 365 calories, 19g protein, 11g fat, and 49g carbohydrates. Per 100g of finished pasta: approximately 120 calories, 6g protein, 4g fat, and 16g carbohydrates. Values are estimates; brands, broccoli quantity, and the amount of liquid remaining will affect them.

Dry elbow macaroni cooks in whole milk and evaporated milk, so there’s no separate pasta pot. Cream cheese, sharp cheddar, Havarti, and Gruyere melt around the elbows for a rich, golden coating. The finished mac and cheese should be moist and scoopable, with distinct pieces of pasta rather than a firm casserole.

Cook it on LOW, stir thoroughly after the first hour, and begin tasting an elbow at about 1 hour 20 minutes. Pasta tenderness—not a fixed cook time—determines when it’s ready.

Ingredients for Slow Cooker Four Cheese Mac and Cheese

Makes 8 side-dish servings. Prep time: about 15 minutes. Cook time: about 1 hour 20 minutes to 2 hours.

• 12 ounces dry elbow macaroni (340g)
• 2 cups whole milk
• 1 (12-fluid-ounce) can evaporated milk
• 4 ounces cream cheese, cubed (115g)
• 8 ounces sharp cheddar, freshly shredded (225g)
• 4 ounces Havarti, shredded (115g)
• 4 ounces Gruyere, shredded (115g)
• 3/4 teaspoon fine salt, plus more to taste
• 1/2 teaspoon ground mustard
• 1/2 teaspoon garlic powder

Add the elbows dry. Boiling them first would change how much liquid they absorb in the slow cooker.

How to Make Four Cheese Mac and Cheese in the Slow Cooker

1. Prepare the insert: Lightly coat a 4- to 6-quart slow-cooker insert with nonstick spray. Shred the cheddar, Havarti, and Gruyere, and cube the cream cheese.
2. Combine and cook: Add the dry elbows, whole milk, evaporated milk, all four cheeses, and salt. Stir to distribute the pasta and cheese. Cover and cook on LOW for 1 hour.
3. Stir in the seasonings: Scrape the sides of the insert and fold the pasta from the edges toward the center, breaking up any patches of cheese or pasta. Stir in the ground mustard and garlic powder. Cover and continue cooking on LOW for 20 to 30 minutes.
4. Check the pasta: Starting at about 1 hour 20 minutes total, taste an elbow. If it has a hard center, cover and continue cooking on LOW in 15-minute increments, stirring and tasting at each check. Stop when the elbows are tender and the melted cheese coats them. Total cooking time is usually about 1 hour 20 minutes to 2 hours, depending on the cooker.
5. Serve: Turn off the cooker and taste for salt. If the finished mac and cheese is too thick to scoop loosely, fold in warm whole milk 1 tablespoon at a time as needed. Serve promptly in shallow bowls, without a baked finish or topping.

When Is Slow Cooker Mac and Cheese Done?

The elbows should be tender without a hard center, and the cheese should cling to them without a pool of thin liquid. The pasta will keep absorbing sauce as it sits, so turn off the cooker once it reaches that point. This version is not meant to cook for 3 to 4 hours.

A 4-quart insert holds this batch more deeply than a 6-quart insert, which may affect the timing. Begin checking at the stated time regardless of cooker size.

How to Keep the Cheese Sauce Creamy

The one-hour stir redistributes cheese that may have collected in patches and pasta sitting against the insert’s edges. Keep the lid on between checks. If the sauce tightens after cooking, fold small amounts of warm milk into the finished dish until the elbows are creamy and scoopable again.

Serving Ideas

Serve the mac and cheese plain, or offer chopped parsley or toasted buttered breadcrumbs separately. For a vegetable side, try Parmesan roasted Brussels sprouts. For an oven-finished alternative, try classic baked mac and cheese.

Storing and Reheating Leftovers

Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. Reheat gently until hot throughout, stirring in a splash of milk if the sauce is too thick. The elbows will be softer than when freshly cooked. Freezing is not preferred because the pasta and dairy sauce may lose their original texture.

Nutrition

Approximate per side-dish serving (1/8 of the recipe): 530 calories, 26g protein, 29g fat, and 41g carbohydrates. Approximate per 100g of cooked mac and cheese: 250 calories, 12g protein, 14g fat, and 19g carbohydrates. Values exclude optional milk added at serving and will vary with cheese brands and finished weight.

Golden, blistered cheese covers creamy elbow macaroni in this Southern-inspired skillet bake. It is meant to be served in generous scoops, with distinct elbows beneath the crust, rather than cut into firm squares.

This version uses eggs, evaporated milk, and whole milk to make a gently set custard instead of a flour-thickened cheese sauce. Sharp cheddar gives it a bold cheese flavor, while Colby Jack melts into the filling. Bake until the center is set but still creamy, then rest the skillet before serving.

Ingredients for Skillet Mac and Cheese

• 1 pound dry elbow macaroni (about 450g)
• 4 tablespoons unsalted butter (about 55g), plus a little for the skillet
• 12 ounces sharp cheddar cheese, freshly grated and divided (about 340g)
• 8 ounces Colby Jack cheese, freshly grated and divided (about 225g)
• 1 can (12 fluid ounces) evaporated milk
• 1 cup whole milk
• 2 large eggs
• 1/2 cup sour cream (about 120g)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground mustard
• About 1 teaspoon kosher salt for the custard, plus salt for the pasta water
• 1/4 teaspoon ground black pepper

Yield: 8–10 side-dish servings. Time: About 25 minutes prep, 45–50 minutes cooking, and a 15-minute rest; about 1 hour 25 minutes total.

How to Make Old-Fashioned Soul Food Mac and Cheese

1. Prepare the oven and skillet: Heat the oven to 350°F (175°C) with a rack in the center. Lightly butter a room-temperature 12-inch oven-safe cast-iron skillet; do not preheat the empty skillet. Set aside 4 ounces of the cheddar and 2 ounces of the Colby Jack for the top.
2. Cook the macaroni: Boil the elbows in salted water until about 1 minute shy of package-tender. Drain well, then toss the warm pasta with the 4 tablespoons of butter.
3. Whisk the custard: In a large bowl, whisk the eggs and sour cream until mostly smooth. Whisk in the evaporated milk, whole milk, garlic powder, onion powder, mustard, salt, and pepper. The mixture should be pourable, with no visible streaks of egg.
4. Fill the skillet: Gently combine the macaroni, custard, and all the cheese not reserved for topping. Transfer to the skillet, making sure the mixture sits comfortably below the rim. Spread it evenly without packing it down; the pasta should look thoroughly moistened. Scatter the reserved cheese over the top.
5. Bake uncovered: Start checking at 30 minutes; a 12-inch skillet will take approximately 35–40 minutes. The edges should bubble, the cheese should be golden with a few deeper amber patches, and the center should move only slightly when the skillet is gently nudged. It should not slosh. If the top browns before the center sets, loosely shield it with foil and continue baking.
6. Rest and serve: Let the skillet stand for 15 minutes. Lift generous scoops directly from the skillet with a wooden serving spoon or spatula. The filling should hold together loosely while showing moist, distinct elbows.

What Custard-Style Mac and Cheese Should Look Like

The eggs set the dairy around the macaroni as it bakes; there is no separate roux-based sauce. A slight jiggle in the center is fine, but freely moving liquid means the custard needs more time. The 15-minute rest lets it settle enough to scoop while keeping the interior creamy.

A broad skillet exposes more surface than a deeper casserole. If using a baking dish of comparable capacity, expect the center to take longer and use the same bubbling-edge and slight-jiggle cues to judge doneness.

How to Keep the Center Creamy and the Top Golden

Do not keep baking just to darken every patch of cheese: once the center is set, extra oven time can dry the macaroni. If the center is ready but the top is pale, broil briefly, watching continuously, then rest the skillet.

Grate block cheese when practical for a smoother melt. Cooking the elbows just shy of tender gives them room to finish in the oven, and the butter coating helps limit how much custard they absorb. Monterey Jack can replace the Colby Jack, though the finished melt may differ.

Make-Ahead, Leftovers, and Reheating

To make ahead, assemble the mac and cheese, cover, and refrigerate overnight. Bake until the edges bubble and the center is set; a chilled skillet may need extra time.

Cool leftovers promptly and refrigerate in an airtight container for 3–4 days. Reheat portions covered in a 300°F (150°C) oven until hot, adding a small splash of milk if they seem dry. Freezing is not the preferred make-ahead option because the custard’s texture may change.

Serve warm from the skillet with fried chicken and collard greens, or alongside cornbread or candied yams. For another baked version, try Patti LaBelle Mac and Cheese.

Nutrition

Approximate nutrition per serving, based on 9 side-dish servings: 580 calories, 27g protein, 34g fat, and 45g carbohydrates. Estimated per 100g of finished mac and cheese: 195 calories, 9g protein, 11g fat, and 15g carbohydrates. Values will vary with the cheeses, serving size, and final cooked weight.