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Cheddar Baked Macaroni and Cheese Recipe

ByMadison
Jump to Recipe· 4.5 from 9 reviews

If you’re craving the ultimate comfort food, you’ve gotta try this Cheddar Baked Macaroni and Cheese Recipe. It’s creamy, cheesy, with just the right crunchy topping—honestly, it’s fan-freaking-tastic and the kind of dish that feels like a warm hug on a plate. Whether you’re cooking for a cozy family dinner or a casual get-together, this mac and cheese is guaranteed to impress and satisfy. Come on, I’ll walk you through exactly how to make it perfect every time.

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Why This Recipe Works

  • Rich, Balanced Cheese Blend: The mix of sharp cheddar, Velveeta, and Parmesan creates deep flavor and the perfect creamy texture.
  • Creamy, Velvety Sauce: Starting with a smooth roux and adding milk and cream yields that classic luscious mouthfeel.
  • Crunchy Topping Kick: The blend of crushed pretzels, panko, and extra cheddar adds a golden, perfectly textured crust that contrasts beautifully with the creamy inside.
  • Seasoned to Perfection: A touch of mustard, garlic, onion powder, and Dijon elevates every bite without overpowering the cheesy goodness.
Cheddar Baked Macaroni and Cheese, cheesy baked mac and cheese, creamy baked mac and cheese, best baked macaroni and cheese, easy mac and cheese recipe - The image shows a white rectangular baking dish filled with a creamy casserole that has three visible layers: the bottom layer is smooth and pale yellow, the middle layer is thick and cheesy with a golden creamy texture, and the top layer is a crunchy mix of crushed pretzel sticks and breadcrumbs scattered evenly, giving a textured brown and light tan surface with small bits of green herbs sprinkled throughout. The casserole edges overflow slightly with the creamy middle layer. The dish is placed on a white marbled surface with a white cloth with green stripes to the right and a small white bowl with chopped green herbs below. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I love how the ingredients in this Cheddar Baked Macaroni and Cheese Recipe balance each other out. The pasta holds just the right bite, the cheeses offer both sharpness and melty creaminess, while the spices and topping bring everything together perfectly. When you shop for this, fresh sharp cheddar cheese is key, and don’t skip the Velveeta—it adds a silky smooth finish you’ll thank me for!

Cheddar Baked Macaroni and Cheese, cheesy baked mac and cheese, creamy baked mac and cheese, best baked macaroni and cheese, easy mac and cheese recipe - Flat lay of uncooked elbow macaroni and uncooked shell pasta side by side, a small white ceramic bowl of creamy white butter cubes, a small white bowl of fine all-purpose flour, a small white bowl filled with fresh whole milk, a small white bowl with thick heavy cream, a small white bowl heaped with freshly shredded sharp cheddar cheese, a small white bowl with freshly shredded parmesan cheese, small white bowl containing cubed Velveeta cheese, a small white bowl with coarse kosher salt, a small white bowl with whole black peppercorns, a small white bowl holding ground mustard powder, a small white bowl with onion powder, a small white bowl filled with garlic powder, a small white bowl of smooth yellow Dijon mustard, a small white bowl with crushed pretzels, a small white bowl filled with golden panko breadcrumbs, and a small white bowl with dried parsley flakes arranged with perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Elbow macaroni or shell pasta: These shapes hold sauce beautifully and bake up tender but still firm.
  • Butter: Essential for making the roux that thickens the cheese sauce.
  • All-purpose flour: Works with butter to create a smooth base for the sauce.
  • Milk and heavy cream: Together they create that rich, velvety texture that’s the soul of the sauce.
  • Sharp cheddar cheese: Provides bold cheesy flavor, freshly shredded for better melting.
  • Parmesan cheese: Adds a nutty depth and sharpness that balances the cheddar.
  • Velveeta cheese: Melts perfectly for ultimate creaminess—don’t skip it!
  • Kosher salt and black pepper: Adjust to your taste to bring out all the flavors.
  • Ground mustard powder, onion powder, garlic powder: Introduce layers of subtle spice and complexity.
  • Dijon mustard: A little zing that brightens the cheese sauce beautifully.
  • Topping: shredded cheddar, crushed pretzels, panko breadcrumbs, dried parsley flakes: Adds crunch, flavor, and an appealing golden color to your finished dish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This recipe is a blank canvas for you to add your own flair! I often tweak the spice blend or sprinkle in some smoky paprika to give it a little heat without stealing the show. You’re totally encouraged to make it yours—build on the base until it becomes your go-to comfort meal.

  • Variation: I once stirred in some cooked bacon and scallions for an extra savory punch—trust me, it takes the dish to another level.
  • Dietary swaps: If you want to lighten it up, swap half-and-half for the cream or try a sharp reduced-fat cheddar. Just be careful not to lose that creamy richness.
  • Seasonal twists: Adding fresh herbs like thyme or rosemary in the topping can freshen things up for spring or fall dinners.

Step-by-Step: How I Make Cheddar Baked Macaroni and Cheese Recipe

Step 1: Perfectly Cook the Pasta (Don’t Overdo It!)

Bring 4 to 6 quarts of water to a boil and season it generously with salt. When you toss in the elbow macaroni or shells, set your timer for about 3 minutes less than the package suggests. This keeps the pasta slightly undercooked so it doesn’t turn mushy during baking. Drain well and set aside—this step is crucial for that ideal creamy-but-structured bite.

Step 2: Whip Up the Silky Cheese Sauce

In the same (empty) pot, melt your butter over medium heat, then whisk in the flour until it forms a golden, bubbly paste—your roux. This takes about 2-3 minutes and is the secret to a thick, velvety sauce. Slowly whisk in the milk and heavy cream, simmering until the sauce thickens, about 3-5 minutes. Season with salt, pepper, mustard powder, onion powder, garlic powder, and Dijon mustard. Then, turn off the heat and stir in Velveeta, Parmesan, and 3 ½ cups of sharp cheddar until everything melts together into cheesy heaven.

Step 3: Combine and Bake

Mix the cooked pasta into your cheese sauce right in the pot, making sure every piece is coated. Transfer the mixture to your prepared 9×13-inch baking dish. For the topping, mix the crushed pretzels, panko, cheddar, and parsley flakes, then sprinkle it evenly on top. Bake uncovered at 425°F for 15-18 minutes until bubbly and golden brown. Let it rest 10 minutes before diving in—this standing time lets everything set up just right.

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Pro Tips for Making Cheddar Baked Macaroni and Cheese Recipe

  • Don’t Overcook Pasta: Undercooking by a few minutes means it won’t get mushy in the oven—trust me, it’s a game changer.
  • Use Freshly Shredded Cheese: Pre-shredded often contains anti-caking agents that keep it from melting smoothly.
  • Mix the Topping Thoroughly: Combining pretzels, panko, and cheddar creates that unbeatable crunch and flavor contrast.
  • Let It Rest After Baking: I learned that this prevents the cheese sauce from running and gives a perfect slice.

How to Serve Cheddar Baked Macaroni and Cheese Recipe

Cheddar Baked Macaroni and Cheese, cheesy baked mac and cheese, creamy baked mac and cheese, best baked macaroni and cheese, easy mac and cheese recipe - A white ceramic casserole dish holds a creamy macaroni and cheese bake with two main layers visible: the bottom thick layer of smooth, pale yellow macaroni pasta coated in rich cheese sauce, and the top layer of golden-brown crispy breadcrumb topping with small green specks sprinkled throughout. A wooden spoon lifts a generous scoop from the dish, showing the creamy macaroni stretching slightly below the crusty layer. The dish sits on a white marbled surface with a clean, bright background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually add a sprinkle of fresh chopped parsley or scallions right before serving—it adds a pop of color and a bit of brightness to balance the richness. Sometimes a dash of smoked paprika on top perks things up visually and taste-wise. You can also offer hot sauce on the side if you like a kick.

Side Dishes

I love pairing this mac and cheese with something green and fresh like a mixed baby greens salad with a lemon vinaigrette or steamed broccoli. For extra heartiness, roasted Brussels sprouts or crispy kale chips are winners. It’s all about balancing out the creamy heft with lighter sides.

Creative Ways to Present

For a dinner party, I sometimes bake individual portions in small ramekins topped with extra crunchy pretzel topping, which feels a little fancier and lets everyone grab their own comfy dish. You could also mix in fun add-ins like caramelized onions or sautéed mushrooms right before baking for a crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

I like to cover leftovers tightly with foil or plastic wrap and store in the fridge for up to 3 days. The texture holds up pretty well, but the sauce thickens a bit, which actually makes reheated mac and cheese just as satisfying if not more so!

Freezing

This recipe freezes beautifully. I recommend cooling completely, portioning into airtight freezer-safe containers, and freezing up to 2 months. When you’re ready, thaw overnight in the fridge before reheating to keep that creamy texture intact.

Reheating

Reheat leftovers in the oven at 350°F, covered with foil to avoid drying out, for about 20 minutes or until warm. If you’re in a hurry, the microwave works too—just stir halfway through and add a splash of milk to loosen the sauce if it looks thick.

FAQs

  1. Can I use a different type of pasta for this recipe?

    Absolutely! While elbow macaroni and shells are ideal for holding the creamy sauce, you can use other types like cavatappi, penne, or rigatoni. Just keep the cooking time in mind and be sure to undercook slightly to prevent sogginess after baking.

  2. What’s the role of Velveeta in this Cheddar Baked Macaroni and Cheese Recipe?

    Velveeta adds an incredibly smooth and creamy texture because it melts evenly without getting grainy. It helps bind the sharp cheddar and Parmesan, making the sauce silky and luscious—which makes a big difference in the final dish.

  3. Can I make this recipe gluten-free?

    Yes! Swap the all-purpose flour with a gluten-free flour blend that measures 1:1. Also, check that your panko breadcrumbs and pretzels are gluten-free or substitute with gluten-free alternatives or crushed gluten-free crackers for the topping.

  4. How do I prevent my mac and cheese from becoming dry after baking?

    Be sure to include enough sauce in your dish, and don’t overbake. Also, letting it rest after baking lets the sauce thicken slightly, keeping it creamy. Cover loosely with foil when reheating to retain moisture.

  5. Is the crunchy topping necessary?

    While you can skip it if you like simpler mac and cheese, the crunchy topping of pretzels, panko, and cheddar adds fantastic texture and flavor contrast that lifts the dish from creamy comfort food to something really special.

Final Thoughts

This Cheddar Baked Macaroni and Cheese Recipe is one of those dishes I come back to again and again—it’s reliable, comforting, and endlessly adaptable. I love how the crunchy topping combines with the rich cheesy sauce, making every bite an experience. If you want a guaranteed crowd-pleaser or a cozy dinner that feels like a warm hug, try this recipe and make it your own. I promise, you’ll be making it for years to come.

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Cheddar Baked Macaroni and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 9 reviews
  • Author: Madison
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
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Description

Classic baked macaroni and cheese featuring a creamy cheese sauce made with sharp cheddar, Velveeta, and Parmesan, topped with a crunchy pretzel and panko breadcrumb crust. This comforting dish is perfect for family dinners and special occasions.

Ingredients

Pasta

  • 16 ounces elbow macaroni or shell pasta

Cheese Sauce

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 3 1/2 cups freshly shredded sharp cheddar cheese, divided
  • 1/2 cup freshly shredded Parmesan cheese
  • 6 ounces Velveeta cheese, cubed
  • 1 teaspoon kosher salt, more or less to taste
  • 1/2 teaspoon black pepper, more to taste
  • 1/2 teaspoon ground mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard

Topping

  • 1/2 cup freshly shredded sharp cheddar cheese
  • 1 cup pretzels, crushed
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley flakes

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 425 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray.
  2. Cook Pasta: Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook about 3 minutes less than the package directions indicate. Drain and set aside.
  3. Make Roux and Cheese Sauce: Place the empty pot back on the stove over medium heat and add butter. Melt it, then whisk in flour and cook for 2-3 minutes, stirring often, until golden.
  4. Add Milk and Cream: Gradually whisk in milk and heavy cream. Simmer, whisking frequently, until the sauce thickens, about 3-5 minutes.
  5. Season Sauce: Whisk in kosher salt, black pepper, ground mustard powder, garlic powder, onion powder, and Dijon mustard.
  6. Add Cheeses: Turn off the heat and stir in Velveeta, Parmesan, and 3 1/2 cups of shredded sharp cheddar cheese. Stir constantly until all cheese melts. Taste and adjust seasonings.
  7. Combine Pasta and Sauce: Add the drained pasta to the pot and stir well to coat in the cheese sauce. Pour the mixture into the prepared baking dish.
  8. Prepare Topping: In a small bowl, combine crushed pretzels, 1/2 cup shredded sharp cheddar, panko breadcrumbs, and dried parsley flakes. Sprinkle evenly over the macaroni mixture.
  9. Bake: Bake uncovered for 15-18 minutes, or until the top is golden brown and the cheese sauce is bubbly.
  10. Rest and Serve: Let the baked macaroni and cheese rest for 10 minutes before serving to allow it to set.

Notes

  • This recipe was modified in November 2022, replacing 5 ounces of condensed cheddar cheese soup with Velveeta cheese for a creamier texture.
  • For saltier or milder flavors, adjust the kosher salt to suit your preference.
  • Use sharp cheddar cheese for a more pronounced cheesy flavor; mild cheddar can work but will be less intense.
  • Crushed pretzels add a unique salty crunch; you can substitute with crushed crackers if preferred.
  • Letting the dish rest after baking helps it firm up and makes serving easier.

Nutrition

  • Serving Size: 1 cup
  • Calories: 420 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 75 mg

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