Tasty Baked Mac Delight

Featured in: Family-Friendly Recipes for Everyone

This baked mac and cheese takes your favorite comfort meal to another level by blending sharp cheddar with smooth provolone for an unbeatable cheese mix. The magic happens when you cook up a proper flour-butter base for your sauce, giving you that incredibly velvety texture that wraps around each pasta piece. What really makes this dish stand out is a dash of Worcestershire and smoky paprika that add amazing depth to the cheesy goodness. When baked, the top turns beautifully crisp while keeping everything underneath gooey and creamy. You can make it ahead and even freeze it, so it's great for busy weeknights or when friends come over. It brings back those warm childhood memories but with grown-up flavor that'll make everyone ask for seconds.
Lily chef cooking Cookingwithmee blog.
Updated on Mon, 21 Apr 2025 17:36:45 GMT
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Baked Mac And Cheese | cookingwithmee.com

This next-level Baked Mac and Cheese brings total comfort with perfectly done pasta wrapped in the creamiest cheese sauce you'll ever taste. What makes it work? A proper flour-butter base, cheese you grate yourself, and baking till it's golden on top. You get that amazing contrast between the soft, gooey middle and slightly crunchy surface. This isn't your average mac and cheese – it's a fancy mix of tender noodles and rich, melty goodness that turns a simple dish into something really special.

After tweaking this dish many times, I've found that cheese you grate yourself and getting the sauce just right really makes all the difference.

Must-Have Ingredient Breakdown

  • Classic elbow macaroni gives you that traditional bite
  • Flour and butter work together for the base
  • Full-fat milk makes your sauce extra rich
  • Mix of different cheeses creates amazing taste

Don't ever use the pre-packaged shredded stuff - it just won't melt right like block cheese you grate yourself.

Step-By-Step Cooking Guide

1. Start with the pasta.
Boil your macaroni for one minute less than what the box says in really salty water. This stops it from getting mushy while it bakes. At the same time, get your oven warming to 350°F.
2. Make your base
by melting butter in a big pot over medium heat. Toss in flour and keep whisking for 2 minutes to get rid of that raw flour taste. This builds the foundation for your cheese sauce.
3. Slowly pour in warm milk,
whisking the whole time so you don't get lumps. Keep cooking until the sauce gets thick enough to stick to a spoon. Add a dash of Worcestershire sauce for extra flavor.
4. Take the pot off heat
and mix in your freshly grated cheese bit by bit until smooth. Add salt and pepper to taste. Don't worry if the sauce seems a little thin - it'll thicken up in the oven.
5. Mix the sauce with your drained pasta,
making sure every piece gets coated. Put it all in a baking dish, sprinkle more cheese on top with some smoked paprika. Bake for 15-20 minutes until it's bubbling and golden brown.
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Baked Mac And Cheese Recipe | cookingwithmee.com

Get your ingredients to room temp for the smoothest sauce. And that splash of Worcestershire sauce isn't optional - it's the hidden touch that adds amazing depth.

Keeping It Fresh

Keep any leftover mac and cheese in a sealed container in your fridge for up to 4 days. When you warm it up, add a little milk to bring back the creaminess. For best results, heat it in the oven at 350°F until it's hot all the way through. Try not to use the microwave as it can make your cheese sauce grainy. While you can freeze it, the texture won't be the same, so it's better when fresh.

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Easy Baked Mac And Cheese Recipe | cookingwithmee.com

Ways To Serve It

Dish it up steaming hot from the oven. It goes great with crunchy fried chicken, oven-roasted veggies, or a simple green salad. For casual get-togethers, let folks add their own toppings like crispy bacon bits, sweet cooked onions, or buttery breadcrumbs. Try serving in small individual dishes for a fancy touch.

Fixing Common Problems

Got a grainy sauce? Turn down the heat and keep whisking. Sauce too thick? Add warm milk a little at a time. If your sauce is runny, let it cook longer before adding cheese. When the top gets too brown too fast, just cover it loosely with foil. To stop curdling, always take the pot off the heat before adding your cheese.

Prep-Ahead Options

You can make the cheese sauce up to 2 days early and keep it separate from your cooked pasta. When you're ready to bake, warm the sauce gently, mix with fresh pasta, and pop in the oven. For gatherings, put everything together, stick it in the fridge for up to 24 hours, then bake adding 5-10 extra minutes to the cooking time.

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Easy Baked Mac And Cheese Recipe | cookingwithmee.com

Frequently Asked Questions

→ Can I swap out the cheeses?
Absolutely, just make sure to use one sharp variety for taste and another that melts smoothly
→ Is it okay to prepare this beforehand?
Sure thing, get everything ready up to the baking part, keep it in the fridge overnight, and cook it a bit longer
→ Why did my sauce turn grainy?
That happens when you add cheese to milk that's too hot. Let your milk cool down a little first
→ Can I stick this in the freezer?
Definitely, you can freeze it before baking for up to 3 months and just add extra time when cooking
→ What's the trick to keeping it creamy?
Don't leave it in the oven too long, and make sure you cook the butter-flour mix right before adding your milk

Cheesy Baked Mac Delight

A comforting classic - velvety pasta smothered in lush cheese sauce with a gorgeous golden crust!

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Lily


Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: Vegetarian

Ingredients

→ Pasta

01 10 oz (2½ cups) uncooked elbow macaroni

→ Cheese Sauce

02 4 tablespoons butter, unsalted
03 4 tablespoons flour, all-purpose
04 ½ teaspoon salt
05 ¼ teaspoon pepper
06 3 cups milk, slightly warmed
07 2 cups shredded provolone cheese
08 4 cups shredded sharp cheddar cheese
09 1 tablespoon Worcestershire sauce
10 ½ teaspoon smoked paprika

Instructions

Step 01

Heat your oven to 350°F. Boil the macaroni following the box directions, then drain well.

Step 02

In an oven-safe skillet, melt the butter over medium heat. Mix in flour and cook until it turns golden, about 1-2 minutes. Sprinkle in salt and pepper.

Step 03

Pour in milk gradually while whisking to avoid lumps. Toss in provolone and half the cheddar. Add Worcestershire sauce and stir. Let it cook for 5 minutes until it gets thick.

Step 04

Mix the drained pasta into your sauce. Sprinkle the leftover cheddar on top with paprika. Pop it in the oven for 15 minutes until it bubbles and gets a nice brown color.

Notes

  1. You can fix this a day early and pop it in the oven later
  2. It'll stay good in the freezer up to 3 months
  3. Keep it nice and creamy by not baking too long

Tools You'll Need

  • Large pot for cooking pasta
  • 12-inch Cast Iron Skillet
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy products (milk and cheese)
  • Contains wheat (in the pasta and flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 628
  • Total Fat: 36 g
  • Total Carbohydrate: 41 g
  • Protein: 31 g