When you think of true comfort food, nothing beats a bubbling pan of homemade baked mac & cheese. In our house, this dish is the definition of cozy—rich, creamy, extra cheesy, and absolutely irresistible. No blue boxes here. This is the real deal: a from-scratch baked mac & cheese that’s simple to make and universally loved.
I’ve been making homemade mac and cheese for over 20 years, and this is the recipe I come back to again and again. It’s my tried‑and‑true, perfected version—the one that delivers gooey cheese pulls, golden edges, and that nostalgic, soul‑warming flavor every single time. Serve it with a crisp salad and warm crusty bread and you’ve got a dinner that makes everyone at the table happy.
Why You’ll Love this Baked Mac & Cheese:
- Ultra creamy sauce made with real cheese
- Bakes into a bubbly, golden, irresistible top layer
- Easy to customize with different cheeses
- Family‑friendly and perfect for gatherings
- Comfort food at its absolute best
Tips for the Best Baked Mac & Cheese:
- Grate your own cheese. Pre‑shredded cheese contains anti‑caking agents that prevent smooth melting. The exception: Kraft Creamy Melt Mozzarella—the touch of cream cheese makes it melt beautifully.
- Mix up the cheeses. Extra sharp cheddar is the backbone, but Gruyere, pepper jack, or white cheddar are all delicious additions.
- Use half and half for richness. You can use all milk, but half and half gives the sauce that extra creamy body.
- Choose a pasta shape that holds sauce. Cellentani, rigatoni, penne, or “the trio” all work wonderfully. (The batch pictured uses Barilla Cellentani.)
- Undercook your pasta. Boil it 3–4 minutes less than the package says—it finishes cooking in the oven.
Ingredients:
- 16oz of your favorite pasta, (cellentani, the trio, rigatoni or penne are some of our favs)
- 2 cups half and half
- 2 cups milk
- 1/2 cup butter
- 4 Tbsp cornstarch
- 1 Tbsp spicy brown mustard
- 1 tsp salt
- 1/2 tsp pepper
- 24oz extra sharp cheddar cheese, shredded, divided
- 1 cup Kraft Creamy Melt Shredded Mozzarella, divided
Instructions:
- Preheat oven to 350. Spray a 9×13 pan with non stick cooking spray.
- Bring a big pot of salted water to a boil and cook your pasta in it for about 8 minutes, (check your pasta package directions – I usually do it about 3-4 minutes less than it says to on the package. You don’t want it all the way cooked because it is going to continue to cook in the oven.)
- While the pasta is cooking, combine your half and half and milk in a microwave safe bowl or jug, and cook in the microwave on high for about 4 minutes.
- In a large saucepan, (at least 3qt), over medium high heat, melt the butter then stir in the cornstarch. (It will look like a thick yellow paste.) Let it cook for a minute, then whisk in the heated half and half and milk mixture, mustard, salt and pepper. Keep whisking until the sauce starts to bubble and thicken slightly.
- Add half of the shredded extra sharp (12oz) and half of the Kraft Creamy Melt Mozzarella (1/2 cup), and stir with a wooden spoon until it’s all melted and smooth. Turn off the heat and set aside.
- Drain you pasta, return it to the big pot, then pour the cheese sauce all over it and toss it all together.
- Pour HALF the cheesy pasta mixture into the prepared pan. Sprinkle half of the remaining extra sharp cheese (6oz) over that half of the pasta mixture, then pour the remaining pasta mixture over the top. Sprinkle with the last 6oz of the extra sharp and the last 1/2 cup of the Kraft Creamy Melt Mozzarella.
- Bake at 350 on the middle rack for 15 minutes, then leave the mac and cheese in the oven, but raise the temperature of the oven to 425 and let it bake another 7-10 minutes or until the cheese is nice and bubbly and starting to turn golden brown on top.
- Remove from the oven, and let sit for 5-10 minutes before serving.
Homemade Creamy Baked Mac & Cheese
This homemade creamy baked mac & cheese is the ultimate comfort food—rich, gooey, and extra cheesy. Easy to make, family‑friendly, and perfect for cozy dinners.
EQUIPMENT (Amazon Associate Links)
Ingredients
- 16 oz of your favorite pasta (cellentani, the trio, rigatoni or penne are some of our favs)
- 2 cups half and half
- 2 cups milk
- 1/2 cup butter
- 4 Tbsp cornstarch
- 1 Tbsp spicy brown mustard
- 1 tsp salt
- 1/2 tsp pepper
- 24 oz extra sharp cheddar cheese shredded, divided
- 1 cup Kraft Creamy Melt Shredded Mozzarella divided
Instructions
- Preheat oven to 350. Spray a 9x13 pan with non stick cooking spray.
- Bring a big pot of salted water to a boil and cook your pasta in it for about 8 minutes, (check your pasta package directions - I usually do it about 3-4 minutes less than it says to on the package. You don't want it all the way cooked because it is going to continue to cook in the oven.)
- While the pasta is cooking, combine your half and half and milk in a microwave safe bowl or jug and cook in the microwave on high for about 4 minutes.
- In a large saucepan, (at least 3qt), over medium high heat, melt the butter then stir in the cornstarch. (It will look like a thick yellow paste.) Let it cook for a minute, then whisk in the heated half and half and milk mixture, mustard, salt and pepper. Keep whisking until the sauce starts to bubble and thicken slightly.
- Add half of the shredded extra sharp (12oz) and half of the Kraft Creamy Melt Mozzarella (1/2 cup), and stir with a wooden spoon until it's all melted and smooth. Turn off the heat and set aside.
- Drain you pasta, return it to the big pot, then pour the cheese sauce all over it and toss it all together.
- Pour HALF the cheesy pasta mixture into the prepared pan. Sprinkle half of the remaining extra sharp cheese (6oz) over that half of the pasta mixture, then pour the remaining pasta mixture over the top. Sprinkle with the last 6oz of the extra sharp and the last 1/2 cup of the Kraft Creamy Melt Mozzarella.
- Bake at 350 on the middle rack for 15 minutes, then leave the mac and cheese in the oven, but raise the temperature of the oven to 425 and let it bake another 7-10 minutes or until the cheese is nice and bubbly and starting to turn golden brown on top.
- Remove from the oven, and let sit for 5-10 minutes before serving.
Notes
Tips for the Best Baked Mac & Cheese:
- Grate your own cheese. Pre‑shredded cheese contains anti‑caking agents that prevent smooth melting. The exception: Kraft Creamy Melt Mozzarella—the touch of cream cheese makes it melt beautifully.
- Mix up the cheeses. Extra sharp cheddar is the backbone, but Gruyere, pepper jack, or white cheddar are all delicious additions.
- Use half and half for richness. You can use all milk, but half and half gives the sauce that extra creamy body.
- Choose a pasta shape that holds sauce. Cellentani, rigatoni, penne, or “the trio” all work wonderfully. (The batch pictured uses Barilla Cellentani.)
- Undercook your pasta. Boil it 3–4 minutes less than the package says—it finishes cooking in the oven.
Baked Mac & Cheese FAQ’s:
Can I use pre‑shredded cheese for mac and cheese?
It’s best to grate your own cheese because pre‑shredded blends contain anti‑caking agents that prevent smooth melting. The one exception is Kraft Creamy Melt Mozzarella—it melts beautifully.
Can I make this mac and cheese ahead of time?
Yes! Assemble the dish, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to the bake.
Can I freeze baked mac and cheese?
You can freeze it after baking. Let it cool completely, wrap tightly, and freeze up to 3 months. Reheat covered at 350°F until warmed through.
What pasta shapes work best for baked mac and cheese?
Cellentani, rigatoni, penne, or any shape with ridges or curves that hold sauce well.
Can I substitute the half and half?
You can use all milk, but the half and half gives the sauce its extra‑creamy texture.
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