The Best Baked Mac and Cheese

I’ve spent so many years making my homemade mac and cheese at least once a month, this recipe has been tested and re-tested every way possible. So naturally, I use it as a base for many other mac and cheese recipes, this one included. This baked mac and cheese, is a preferred side dish for almost every holiday.

What Is the Best Cheese for Mac and Cheese?

• Lyuba’s Expert Tip: it’s always best to get a block of cheese and grate it yourself for a smooth and creamy cheese sauce. Shredded cheese is mixed with cornstarch and other separating agents that affect the texture of cheese when melted.
• Make sure to get one cheese with extra flavor and one cheese that melts well and will provide gooey, smooth, and stringy texture. This combination works great for enhanced flavor and texture.
• Extra sharp cheddar cheese is a good choice for a great flavor kick. In addition to cheddar, you can also choose to add another flavor like Parmigiano Reggiano, Asiago, Gruyere. (For Parmigiano Reggiano, get a block and grate it because it melts better.)
• Mozzarella and Monterrey Jack cheeses are the best cheese for smooth cheese sauce because it melts beautifully and extra gooey.  

What Pasta To Choose?

Choose short, tubular shapes and that have some curves to it that catch sauce: elbows, cavatappi, or medium shells all work beautifully. Boil in well-salted water and cook to just shy of al dente (about 1 minute less than package time) so the pasta finishes in the oven without turning soft.

Allergy and Dietary Adaptations

Gluten-Free: Use GF elbows/cavatappi, use a 1:1 gluten free all purpose flour in the cheese sauce, and use gluten free bread crumbs that resemble Panko for the topping. (The gluten free bread crumbs I use are 4C brand)

Lactose-Friendly: Use lactose-free whole milk and lean on aged cheeses like aged cheddar, Monterey Jack, aged mozzarella (not fresh), Gruyere, Havarti ( aged cheeses over 6 months are naturally lower in lactose, and most of the time completely lactose free). Use plant-based butter.

Lighter Option: Swap part of the cheddar for Monterey Jack, use reduced fat cheese, and use 2% milk.

Vegetarian: omit bacon.

Tips To Make Baked Mac and Cheese

• Start by making bacon bits on stove-top quick and easy and make sure to cut cold bacon, it cuts easier that way.
• Cook pasta al dente! Since you will be baking it as well, you don’t want overcooked pasta.
• Grate blocks of cheese on large block grater before starting to cook and measure all remaining ingredients. Do grate your own cheese off a BLOCK not pre-shredded cheese. Pre-shredded cheese always has additives like separators and preservatives that will affect the texture of your sauce.
• For panko topping, do use panko because it will provide the best light and crispy crunch topping.

How to Prevent Lumps in Cheese Sauce for Mac and Cheese?

• Whisk in flour and butter until smooth and as soon as it’s combined and looks like paste, start slowly pouring in milk while constantly whisking. Keep whisking and pouring until all incorporated. Slowly stir until the milk mixture heats through and starts to thicken (Don’t let it boil!)
• Add cheeses one handful at a time while slowly stirring.
• Never let the cheese sauce or mac and cheese boil! Cook the cheese sauce over medium to medium-low heat to let the milk heat through and the cheese melt.
• Don’t overcook! After adding the pasta, TAKE OFF HEAT.

How To Make Mac and Cheese Ahead of Time?

• To make mac and cheese ahead of time, simply follow all the steps up to the point of baking. Instead of baking, cool and cover the baking dish with plastic wrap tightly and refrigerate it. You can refrigerate it for a day or so until ready to bake.
• When ready to bake, let the cold baking dish sit on the counter for 30 minutes or so before baking. Take off plastic wrap and bake at 350°F for 20-25 minutes. 
• NOTE: when any pasta dish is made ahead, it will loose some creaminess due to pasta soaking up the moisture. To help remedy that, you can prepare the store the topping separately. When ready to bake, add a splash of milk on top of mac and cheese and then add the topping. Bake as instructed.

Storage & Reheating Instructions and Tips

• Storing: Cool completely, cover tightly, and refrigerate 3-4 days.
• Reheating in Microwave (best for single servings): Transfer to a microwave-safe bowl. Add 1-2 Tbsp of milk per cup of mac and cheese. Reheat in 30-45 seconds intervals, stirring between rounds.
• Reheating in Oven (best overall texture & topping): Use the same baking dish if stored in it or transfer into one. Sprinkle a few teaspoons of  milk over the top of mac and cheese. Cover with foil. Reheat at 325°F until hot and bubbling at edges (15–20 min). Optional: remove foil for the last 2–3 min (or broil 1–2 min) to re-crisp crumbs.

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Freezing Instructions

• If you’re planning on freezing mac and cheese, it will be easier to prepare it in aluminum foil pan.
• Cook macaroni, cheese sauce, and topping according to the recipe. Mix pasta and cheese sauce and spread it in the aluminum pan. Let it cool completely. Top mac and cheese with the bacon topping evenly.
• Instead of baking, wrap the pan tightly with plastic wrap first and then wrap it again with foil. The goal is to wrap it air-tight. Label the pan and freeze for up to 2 months. 
• To bake frozen mac and cheese, make sure to take off plastic wrap first. Bake it covered with foil for 30 minutes and then take off the foil and bake for another 25-30 minutes. If the bacon topping is getting too crispy, place a sheet of aluminum foil loosely on top.

Mac And Cheese Recipes from Will Cook For Smiles

• Pumpkin Mac and Cheese
• Smokehouse Mac and Cheese
• Crab Mac and Cheese
• Lobster Mac and Cheese
• Easy Homemade Mac and Cheese
• Parmesan Baked Mac and Cheese

Originally published on Will Cook For Smiles in March 2019.