Easy Baked Cheddar Mac and Cheese

Introduction

The very first time I baked this Easy Baked Cheddar Mac and Cheese, the house smelled like warm afternoons and Sunday dinners—the toasty scent of browned breadcrumbs, the sharp, buttery kiss of cheddar, and the small, happy crackle as the topping gave way to gooey pasta underneath. That first spoonful was comfort and celebration rolled into one: creamy, tangy, and somehow both simple enough for a weeknight and special enough for a holiday table. If you want a simple dinner that doubles as a family favorite, you’ll love this easy meal. For extra inspiration, check out this classic baked mac and cheese recipe that helped shape my approach to layering flavors.

Why Make This Easy Baked Cheddar Mac and Cheese

Quick prep, big payoff: Most of the work happens on the stovetop, and the oven does the rest.
Crowd-pleaser: Kids, neighbors, and picky eaters almost always ask for seconds.
Versatile and forgiving: Swap cheeses, add veggies, or make it gluten-free.
Cozy and nostalgic: A comforting recipe that reads like a warm hug on a plate.

Ingredients You’ll Need for Easy Baked Cheddar Mac and Cheese

12 ounces elbow macaroni (or shells) — classic shape that traps the sauce. Use whole-wheat pasta for more fiber.
3 tablespoons unsalted butter — for richness; use olive oil for a dairy-light option.
3 tablespoons all-purpose flour — forms the roux to thicken the sauce. Use gluten-free flour if needed.
2 1/2 cups milk (whole or 2%) — whole milk gives a silkier sauce. For a lighter dish, try skim or unsweetened almond milk.
1 cup sour cream — adds tang and creaminess. Substitute Greek yogurt instead of sour cream for a lighter option.
3 cups sharp cheddar, shredded — the flavor hero. Mix in Monterey Jack for extra meltiness.
1/2 cup Parmesan, grated — rounds out the cheese flavor.
1 teaspoon Dijon mustard — brightens the cheese sauce.
1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika — for depth and warmth.
Salt and black pepper to taste.
1 cup panko breadcrumbs — for a crunchy topping. Mix with melted butter for color and flavor.
Optional add-ins: diced ham, roasted broccoli, or a handful of chopped chives.

I also keep a second version of this baked mac for busy nights; for more ideas on variations and technique, visit this helpful baked mac and cheese guide.

Prep and Cook Time

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Note: This is a quick, rewarding recipe. The hands-on time is short, and the oven finishing makes it worth the small wait.

How to Make Easy Baked Cheddar Mac and Cheese

Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
Cook the pasta al dente according to package directions, drain, and set aside. It should be a little firmer than you think—it will finish cooking in the oven.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute until bubbly—this roux should smell warm and nutty.
Slowly whisk in the milk, a little at a time, until the mixture is smooth. Continue whisking until it thickens and coats the back of a spoon.
Remove from heat and whisk in the sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Add the shredded cheddar and Parmesan a handful at a time, stirring until silky and smooth. The sauce should be rich, creamy, and glossy.
Fold the cooked pasta into the cheese sauce until every noodle is luxuriously coated. If the sauce feels too thick, stir in a splash of milk.
Pour the mac and cheese into the prepared baking dish. Sprinkle the panko breadcrumbs evenly over the top and dot with a little extra butter if you like that golden finish.
Bake for 20–25 minutes until bubbling and the crust turns golden brown. For an extra crisp top, broil for 1–2 minutes while watching closely.
Let rest for 5 minutes before serving so the sauce sets slightly—this makes serving neater and the flavors meld.

As the breadcrumbs brown, the kitchen fills with the most comforting aroma—the signal that something wonderful is ready.

Tips and Creative Variations

Add protein: Fold in shredded rotisserie chicken or crispy bacon for a heartier meal.
Veg-forward: Stir in roasted cauliflower or caramelized onions before baking for a homemade dish with more veggies.
Spicy twist: A pinch of cayenne or chopped jalapeños adds a lively kick.
Festive cooking: Mix in crab meat and a squeeze of lemon for an elegant holiday version.
Vegetarian swap: Use vegetable broth and omit the bacon or ham; add roasted mushrooms.

Serving Ideas

Serve this Easy Baked Cheddar Mac and Cheese with a crisp green salad, roasted Brussels sprouts, or a platter of honey-glazed carrots. For drinks, a cold glass of iced tea, a light-bodied white wine, or even a sparkling apple cider during festive gatherings pairs beautifully. Picture this: a long wooden table, a steaming casserole dish at the center, laughter spilling as people pass plates and take that first, blissful bite of this family favorite.

Storing and Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Reheat in a 350°F (175°C) oven covered with foil for 15–20 minutes, or warm single portions in the microwave, stirring halfway through. Add a splash of milk to revive creaminess.
Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Pro Tips for Success

Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
Don’t skip the Dijon mustard: It’s a small addition that brightens the whole sauce.
Watch the roux: Cooking the flour briefly removes the raw taste but don’t let it brown too much.
Bake-to-bubble: Make sure it bubbles at the edges before pulling from the oven—that’s how you know it’s perfectly heated through.
Customize the crunch: Use crushed potato chips, cornflakes, or seasoned breadcrumbs for different textures.

FAQs

Q: Can I freeze Easy Baked Cheddar Mac and Cheese?
A: Yes. Freeze in portions up to 2 months. Thaw overnight before reheating. Add a splash of milk when reheating to refresh the sauce.

Q: What’s the best substitute for sour cream?
A: Greek yogurt is the best lighter alternative; it keeps tang and creaminess. For dairy-free options, use a thick coconut yogurt.

Q: Can I make this without baking?
A: Absolutely. Skip the oven step, top with extra cheese, and serve straight from the pot. You’ll miss the crunchy topping, but the flavor is the same.

Q: How can I make it gluten-free?
A: Use gluten-free pasta and a gluten-free flour blend or cornstarch for the roux.

Conclusion

If you’re looking for an easy meal that feels like a hug, this Easy Baked Cheddar Mac and Cheese is your new go-to—simple, soulful, and endlessly adaptable. It’s the kind of homemade dish that becomes part of your family stories: rainy night dinners, holiday sides, and comforting leftovers wrapped in foil. For more inspiration and variations that celebrate the same golden comfort, try the Baked Cheddar Mac and Cheese Recipe on Chisel and Fork or the Creamy Baked Mac and Cheese (Contest-Winning!) on The Chunky Chef. Share a plate, pass the napkins, and enjoy every cheesy, joyful bite.

Contents

1 Easy Baked Cheddar Mac and Cheese

Easy Baked Cheddar Mac and Cheese

A creamy and comforting baked mac and cheese dish that's simple enough for weeknights but special enough for holidays.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 600 kcal

Ingredients

Pasta and Dairy

12 ounces elbow macaroni (or shells) Classic shape that traps the sauce. Use whole-wheat pasta for more fiber.
3 tablespoons unsalted butter For richness; use olive oil for a dairy-light option.
3 tablespoons all-purpose flour Forms the roux to thicken the sauce. Use gluten-free flour if needed.
2.5 cups milk (whole or 2%) Whole milk gives a silkier sauce. For a lighter dish, try skim or unsweetened almond milk.
1 cup sour cream Adds tang and creaminess. Substitute Greek yogurt instead of sour cream for a lighter option.

Cheese

3 cups sharp cheddar, shredded The flavor hero. Mix in Monterey Jack for extra meltiness.
0.5 cup Parmesan, grated Rounds out the cheese flavor.

Seasoning

1 teaspoon Dijon mustard Brightens the cheese sauce.
0.5 teaspoon garlic powder
0.5 teaspoon smoked paprika For depth and warmth.
to taste Salt and black pepper

Topping

1 cup panko breadcrumbs For a crunchy topping. Mix with melted butter for color and flavor.

Optional Add-ins

to taste diced ham Add for extra protein.
to taste roasted broccoli Add for a veggie boost.
to taste chopped chives

Instructions

Preparation

Preheat the oven to 375°F (190°C). Butter a 9x13-inch baking dish.
Cook the pasta al dente according to package directions, drain, and set aside.

Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter.
Stir in the flour and cook for 1 minute until bubbly.
Slowly whisk in the milk until the mixture is smooth. Continue whisking until it thickens.
Remove from heat and whisk in the sour cream, Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
Add the shredded cheddar and Parmesan, stirring until silky and smooth.

Combine and Bake

Fold the cooked pasta into the cheese sauce until every noodle is coated.
Pour into the prepared baking dish. Sprinkle panko breadcrumbs over the top.
Bake for 20-25 minutes until bubbling and the crust turns golden brown.
Let rest for 5 minutes before serving.

Notes

For extra crispy topping, broil for 1–2 minutes. Great with ad-ins like chicken or veggies.

Keyword Baked Mac and Cheese, Cheddar Mac and Cheese, Comfort Food, Easy Recipe, Family Favorite