Cheddar Baked Macaroni and Cheese Recipe

BySarah
Jump to Recipe· 4.4 from 30 reviews

If you’re looking for a cozy, comforting dish that feels like a warm hug on a plate, you’ve got to try this Cheddar Baked Macaroni and Cheese Recipe. Trust me, it’s the kind of mac and cheese that gets rave reviews every time I make it—melty, cheesy, with a crunchy topping that adds just the right bite. Whether it’s a weeknight dinner or a weekend treat, this recipe will quickly become your go-to crowd-pleaser.

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Why This Recipe Works

  • Perfect Cheese Blend: The combination of sharp cheddar, Velveeta, and Parmesan creates the creamiest, richest sauce that clings to every noodle.
  • Golden, Crunchy Topping: Crushed pretzels mixed with panko and cheddar give that irresistible texture contrast we all crave.
  • Seasoning That Shines: A touch of Dijon mustard, ground mustard, and garlic powder takes this from basic to unforgettable.
  • Easy to Make, Big on Comfort: With simple pantry staples and straightforward steps, this bakes up beautifully every time without fuss.
Cheddar Baked Macaroni and Cheese, cheesy baked pasta, comfort food recipes, easy baked mac and cheese, gluten-free cheesy casserole - 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

Every ingredient in this Cheddar Baked Macaroni and Cheese Recipe plays a part in crafting that classic creamy-yet-crispy combo we all love. From the pasta shape to the cheeses, each choice is intentional. Let me walk you through why I pick these ingredients and how a few small tweaks make a big difference.

Cheddar Baked Macaroni and Cheese, cheesy baked pasta, comfort food recipes, easy baked mac and cheese, gluten-free cheesy casserole - 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 the cheese sauce wonderfully well—you want each bite to be loaded with sauce, not just noodles.
  • Butter: The base for the roux that thickens the sauce, giving it a silky mouthfeel.
  • All-purpose flour: Works with butter to create the thickening agent that keeps the sauce luxuriously creamy.
  • Milk & heavy cream: A combo that balances richness and smoothness in the sauce.
  • Sharp cheddar cheese: The star flavor, sharp and tangy, freshly shredded for the best melt and texture.
  • Parmesan cheese: Adds a nutty aroma and depth to the cheese blend.
  • Velveeta cheese: Key for that ultra-creamy, smooth consistency you can’t get from cheddar alone.
  • Kosher salt & black pepper: Essential seasonings to bring all the flavors together.
  • Ground mustard, onion powder, garlic powder, and Dijon mustard: These add subtle layers of savory complexity to elevate the dish.
  • Crushed pretzels, panko breadcrumbs, and cheddar for topping: The trifecta of crunch and cheesy goodness that browns beautifully in the oven.
  • Dried parsley flakes: For a little visual pop and fresh note on top.
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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

I always encourage you to make this Cheddar Baked Macaroni and Cheese Recipe your own. I like to add a pinch of cayenne for a little heat sometimes or swap out Velveeta for a smooth cream cheese if that’s what you have on hand. The joy is in the endless small changes that can really suit your family’s flavor preferences.

  • Variation: I’ve tried adding cooked bacon bits for an extra smoky punch, and let me tell you, it’s a total game-changer for those extra special nights.
  • Dietary modifications: For a lighter version, you can use reduced-fat cheddar and milk, but keep the cream for that indulgent texture.
  • Seasonal spins: Mix in some roasted butternut squash or caramelized onions to bring seasonal warmth without overpowering the classic taste.

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

Step 1: Prep Your Pasta Just Right

Start by preheating your oven to 425°F and greasing a 9×13-inch baking dish with non-stick spray. Then boil a large pot of salted water and cook your pasta just shy of al dente—about 3 minutes less than package instructions. This way, the pasta won’t get mushy baking later. Drain and set it aside, but don’t rinse! You want that little bit of starch to help thicken the sauce.

Step 2: Make a Silky Cheese Sauce from Scratch

In the empty pot you cooked pasta in (love to save dishes, right?), melt your butter over medium heat. Whisk in the flour and cook until it turns a golden blonde—this cooks out the raw flour taste and creates your roux. Slowly add in milk and heavy cream while whisking so the sauce stays smooth. Let it simmer, whisking constantly, until it thickens up nicely, about 3-5 minutes.

Next, stir in your salt, pepper, mustard powders, onion and garlic powder, and Dijon mustard. Turn off the heat and add the Velveeta cubes, Parmesan, and most of your shredded cheddar (saving some for the topping). Stir until all the cheese melts into a smooth, creamy sauce. Don’t rush this part—it’s where all the magic happens!

Step 3: Combine, Top, and Bake

Fold the drained pasta into your cheese sauce until everything’s wonderfully coated. Pour it all into your prepared baking dish. In a small bowl, mix up your topping – crushed pretzels, reserved cheddar, panko, and dried parsley. Sprinkle it evenly over the top for that coveted crunchy crust. Bake uncovered for about 15-18 minutes, or until bubbly and golden brown. Let it rest for 10 minutes before serving so it sets perfectly.

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Pro Tips for Making Cheddar Baked Macaroni and Cheese Recipe

  • Don’t Overcook Your Pasta: Cooking the pasta slightly under ideal texture prevents the dreaded mushy bake later on.
  • Use Freshly Shredded Cheese: Pre-shredded cheese often has anti-caking agents that can affect melting—fresh shredding makes all the difference.
  • Be Patient When Melting Cheese: Turn off the heat before adding cheese and stir gently to avoid grainy sauce.
  • Top with Crunchy Pretzels: This unexpected addition adds a salty crunch that elevates the whole dish beyond standard breadcrumbs.

How to Serve Cheddar Baked Macaroni and Cheese Recipe

Cheddar Baked Macaroni and Cheese, cheesy baked pasta, comfort food recipes, easy baked mac and cheese, gluten-free cheesy casserole - 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 love to add a sprinkle of fresh chopped chives or parsley right before serving—it brightens up the rich, cheesy flavors and adds a fresh, herbaceous note. Sometimes a dusting of smoked paprika works wonders to add an extra dimension.

Side Dishes

For balanced meals, I usually pair this mac and cheese with a crisp green salad with a tangy vinaigrette or some roasted seasonal veggies like broccoli or Brussels sprouts. On special occasions, this pairs beautifully with BBQ ribs or grilled chicken.

Creative Ways to Present

For dinner parties, I like to bake this in individual ramekins and top with a tiny drizzle of truffle oil just before serving—it feels fancy but is so easy! Another fun idea is layering this mac and cheese with cooked pulled pork for a hearty “mac and cheese casserole” twist.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. To keep the topping crunchy, sometimes I store the topping separately and sprinkle it on before reheating.

Freezing

I’ve frozen this before with decent results. Just make sure to cool it completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best texture.

Reheating

I reheat leftovers covered in the oven at 350°F until bubbly, usually 20-25 minutes. If your topping lost its crunch, you can uncover it for the last 5 minutes or broil briefly—but keep a close eye so it doesn’t burn.

FAQs

  1. Can I use different types of cheese in this Cheddar Baked Macaroni and Cheese Recipe?

    Absolutely! While sharp cheddar is classic, feel free to add Gruyère, Monterey Jack, or even smoked cheese to customize flavor. Just keep a good melting cheese balance to maintain that creamy sauce.

  2. How do I prevent the cheese sauce from becoming grainy?

    Turn off the heat before adding your cheeses and stir gently until melted. Also, avoid overcooking the sauce after cheese is added. Using freshly shredded cheese helps a lot too.

  3. Can I make this recipe vegetarian?

    Yes! This recipe is naturally vegetarian as long as you use cheese made without animal rennet. Just double-check your cheese labels if that’s important for you.

  4. Is there a way to make this gluten-free?

    You can swap the all-purpose flour for a gluten-free flour blend and use gluten-free pasta and breadcrumbs. Also, check your pretzels to ensure they’re gluten-free or omit them if preferred.

  5. What’s the best pasta shape for baked mac and cheese?

    Elbow macaroni and small shells are favorites because they hold sauce in their curves and hollow centers, making every bite rich and satisfying.

Final Thoughts

This Cheddar Baked Macaroni and Cheese Recipe holds a special place in my kitchen because it hits all the right notes—comfort, indulgence, and that perfect crunch on top. It’s my “go-to” whenever I want to impress without putting in hours, and I know you’ll love it just as much as I do. So grab your cheese, crush those pretzels, and let’s share a warm, cheesy meal that feels like a classic but tastes like a little slice of heaven.

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Cheddar Baked Macaroni and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 30 reviews
  • Author: Sarah
  • 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

This creamy and cheesy baked macaroni and cheese recipe combines sharp cheddar, Velveeta, and Parmesan cheeses for a rich, comforting dish topped with a crunchy pretzel and panko breadcrumb crust. Perfect as a family favorite side or main, it provides a golden, bubbly finish after baking to perfection.

Ingredients

Pasta and Cheese Sauce

  • 16 ounces elbow macaroni or shell pasta
  • 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 crushed pretzels
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon dried parsley flakes

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and spray a 9×13-inch baking dish with non-stick cooking spray to prepare it for the macaroni.
  2. Cook Pasta: Boil 4 to 6 quarts of water in a large pot with a tablespoon of kosher salt. Add the uncooked pasta and cook for 3 minutes less than the package instructions indicate. Drain and set aside to avoid overcooking in the oven.
  3. Make Roux and Sauce: Return the empty pot to medium heat and melt the butter. Whisk in the flour and cook, stirring frequently, for 2 to 3 minutes until the mixture turns golden. Slowly whisk in the milk and heavy cream, bring to a simmer, and whisk frequently until the sauce thickens, about 3 to 5 minutes.
  4. Season Sauce: Whisk in kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, and Dijon mustard. Turn off the heat before adding the cheeses to avoid curdling.
  5. Melt Cheeses: Add Velveeta cubes, Parmesan, and 3 1/2 cups of sharp cheddar cheeses to the sauce. Stir constantly until all cheeses melt evenly into a smooth, creamy mixture. Adjust seasoning to taste.
  6. Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce in the pot. Stir thoroughly to ensure all pasta is well coated with the cheesy sauce, then transfer the mixture into the prepared baking dish.
  7. Prepare Topping: In a small bowl, combine crushed pretzels, 1/2 cup shredded sharp cheddar, panko breadcrumbs, and dried parsley flakes. Evenly sprinkle this crunchy topping over the macaroni and cheese in the baking dish.
  8. Bake: Place the baking dish uncovered in the preheated oven. Bake for 18 minutes, or until the topping is golden brown and bubbly.
  9. Rest and Serve: Remove from the oven and let the macaroni and cheese rest for 10 minutes before serving to allow flavors to meld and the dish to set.

Notes

  • For a sharper flavor, use extra sharp cheddar instead of sharp cheddar.
  • If Velveeta is unavailable, substitute with processed cheese slices or additional cheddar, but melting properties may vary.
  • Adjust seasoning according to your preference, especially salt and mustard powder, to balance the cheese richness.
  • The pretzel and panko topping adds a unique crunchy texture; you may substitute pretzels with crushed crackers if preferred.
  • Letting the dish rest after baking helps the sauce thicken slightly for easier serving.
  • This recipe serves 10, perfect for family gatherings or meal prep.

Nutrition

  • Serving Size: 1 cup
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 650 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 85 mg

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