This baked mac and cheese is the ultimate comfort food upgrade. Cavatappi pasta, sharp cheddar, and gruyere come together in a dish so rich, creamy, and satisfying that it's guaranteed to earn a permanent spot in your family dinner rotation. Simple enough for a weeknight but impressive enough for a crowd, this is the kind of recipe that has everyone going back for seconds.
Let's be honest, macaroni and cheese might just be the most universally loved comfort food on the planet, and this baked version is here to remind you exactly why.
While this recipe technically stars cavatappi pasta (so maybe it should be called cavatappi and cheese!), I think we all know what we're really talking about here. This is baked mac and cheese at its simplest and its absolute finest. And while you absolutely can customize this recipe with different toppings and add-ins, there is something deeply, soul-warmingly perfect about keeping it classic.
Whether you're making this for a weeknight family dinner, a holiday side dish, or simply because you deserve something truly delicious, this recipe delivers pure, unapologetic comfort in every single cheesy bite. And I have a feeling it's about to become a permanent fixture in your kitchen.
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Why use cavatappi pasta?
Guys, I have to tell y'all something. Over the years and many different mac and cheeses later I have found that I am not actually sold on the macaroni past shape. Particularly when baked! For me it's simply too easy for macaroni pasta to get soggy so my solution.... Cavatappi!
Cavatappi is a bit larger and thicker and thus is remains firm even after soaking up all that ooey gooey cheesy sauce. Perfectly al dente pasta in mac and cheese? Yes please!
More Side Dish Recipes for you to enjoy.
Equipment
- Dutch oven or other pot for making the cheese sauce: I love my Le Creuset Dutch Oven and use it more than any other kitchen item.
- Large pot for boiling pasta (optional): When I feel like doing less dishes I just pre boil the pasta in the dutch oven, then drain and make the cheese sauce.
- Colandar: For draining the pasta.
- Cheese grater: I love this Oxo Box Grater. Highly recommend grating your cheese fresh for this recipe.
- Whisk
- 9x12 inch casserole dish (or dish of a comparable size): I love this Le Creuset 4 qt casserole dish with lid.
Ingredients
- Sharp cheddar and Gruyere cheese: I love using a mix of sharp cheddar and gruyere for mac and cheese. I typically do abot 8 oz sharp cheddar to 5 oz gruyere, simply because those are the most common cheese block sizes. I HIGHLY recommend grating your own cheese. Pre-shredded cheeses have different powders on them to prevent them from clumping or melting in the bag. Because of this they do not melt well in a cheese sauce.
- Cavatappi pasta: As mentioned I just love cavatappi pasta in "mac" and cheese. It holds up so much better than macaroni. Be sure to cook very al dente.
- Butter: I'm a huge fan of Kerry Gold butter.
- Flour
- Milk: I recommend using whole milk.
- Salt & pepper
- Pinch of cayenne (optional)
- Pinch of nutmeg (optional)
Step by Step Instructions
Time needed: 45 minutes
How to make baked macaroni and cheese.
- Preheat the oven to 375 degrees F. Cook and drain the pasta.
Make sure you cook it a little firmer than al dente, usually a minute or two less than the instructions. It will continue to soften when it bakes.
- While the pasta is cooking, grate the cheese.
You need about 2 cups of freshly grated cheese.
- Make the roux.
Don't skip the step of cooking the flour and butter for at least a minute before moving on and adding the milk.
- Make the cheese sauce.
Wait to add the cheese until the sauce has thickened.
- Add cooked pasta and mix to combine.
- Pour ½ of the pasta into the casserole dish and sprinkle with ⅓rd cup cheese.
- Add the remaining pasta to the dish and sprinkle with the rest of the shredded cheese.
- Bake at 375 for 15-17 minutes until bubbly.
- Rest for 5 minutes and enjoy!
Frequently Asked Questions
I would NOT recommend it. Store bought shredded cheeses are treated so that they don't clump or melt in the bag which prevents them from melting correctly in a cheese sauce.
I know it seems like a pain to grate your own cheese but it really is worth the deliciousness!
You can! I love a combo of sharp cheddar and gruyere. If you'd prefer to just use cheddar or add in Monterey jack feel free. Just make sure the cheese melts well.
You can! I kind of love the classic straight melted cheese on top. But for a crisp topping you can mix Panko with a little melted butter and add that before baking.
You can! Simply follow the recipe up until baking then cover with foil and store in the fridge for up to 3 days. Then bake according to instructions, adding another 5-10 minutes.
You can store this mac and cheese covered tightly in the fridge for around 3-4 days.
More mac and cheese varieties to check out.
Creamy Stovetop Broccoli Mac & Cheese
Hatch Green Chile Mac & Cheese
Enjoyed this homemade baked macaroni and cheese recipe? Let me know what you think in the comments!
Recipe
Baked Mac and Cheese
Equipment
- Large pot
- Cheese grater
- 9x12 casserole dish
- whisk
- colander
Ingredients
- 1 lb Cavatappi pasta
- 8 oz sharp cheddar cheese, freshly shredded
- 5 oz gruyere cheese, freshly shredded
- 3 tablespoon butter
- 3 tablespoon flour
- 3 cups milk I recommend whole milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- pinch of cayenne optional
- pinch of ground nutmeg optional
Instructions
- Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the pasta about 1-2 minutes less than package instructions. Very al dente. Drain the pasta in a colander and set aside.
- While the pasta is cooking, grate the cheese. Mix the cheddar and gruyere, then divide out approximately 2 cups for the sauce and 1 cup for the topping. Set aside.
- Make the roux by melting 3 tablespoon of butter over medium high heat in a dutch oven or other pot. Add 3 tablespoon of flour and cook over medium high heat for 1-2 minutes, whisking constantly. While continuing to whisk, stream in 3 cups of whole milk. Whisk until smooth and there are no more lumps. Bring the sauce to a low boil over medium high heat while whisking frequently so the it does not scorch. This will take about 5 minutes. Once a boil has been reached turn the heat down to low and cook for an additional 2-3 minutes until thickened. Remove from the heat and add salt, pepper and a pinch of cayenne and nutmeg. Stir to combine. Add two cups of grated cheese and stir until the cheese has melted and is fully incorporated. Add the pasta to the cheese sauce and stir until it is evenly coated.
- Pour ½ of the pasta and cheese sauce into the bottom of the casserole dish. Sprinkle about ⅓rd cup of cheese evenly on the top. Add the remaining pasta and cheese sauce and top with the remaining cheese.
- Bake the mac and cheese uncovered at 375 degrees F for about 15-17 minutes until the cheese is bubbly and cooked. Remove from the oven and allow to rest at least 5 minutes before serving. Enjoy!
Kay
This is my daughters favourite dinner she asks for it every night!! She says this recipe is the best she has tried, including from restaurants!
Jamie
This was a wonderful addition to our family dinner and it was so satisfying too! You can't go wrong with cheesy goodness like this!
Tyanne
Such a delicious mac and cheese! I love the cheeses used here.
Ramona
I agree with the pasta type choice totally. I really love the cheese types and combo you’ve used. Recipe saved!
Amy
My daughter absolutely loves mac and cheese but for some reason I don't make it very often so was looking for a good recipe. Interesting about using Cavatappi. I tried it and you're right! Less soggy!! Love learning new things. Don't think I'll eve look back now!
Dana
Should the milk be warmed?
Thanks!
jamjarkitchen
No it doesn’t need to be warmed. Enjoy!
Megan
Does this recipe fare well if you make a day in advance?
jamjarkitchen
Yes, but I would hold off baking until just before. So go ahead and assemble the mac and cheese, cover with foil and refrigerate and then bake for about 10 minutes longer than the recipe states. It should come out great. Hope you enjoy!
Frank
I assume you bake uncovered? Recipe didn't say. Some of us are novices 🙂
jamjarkitchen
Hi Frank- Yes, bake uncovered. 🙂
Lu
For the cheese measurements is it 8 oz as in a cup or is it 8 oz net weight like what's written on packaging?
jamjarkitchen
Hi Lu- The 8 oz is by weight. This equals about 2 cups of cheese after grating. Hope this helps!