If there’s one dish you must have in your comfort food list, this Classic Baked Mac and Cheese is it. Why? Because it always works. You only need a few ingredients, it’s quick to prepare, and everyone at the table loves it.
The taste? Creamy, rich, and cheesy. Soft on the inside and golden, crispy on top. Great for a simple weeknight meal, but also perfect for dinner parties or potlucks.
Easy Mac and Cheese Casserole – Family-Friendly Comfort Food
I often see this dish on American TV shows. Everyone seems to eat Mac and Cheese over there. Of course, we also know macaroni here in the Netherlands. But that’s usually cooked in a pan. This version goes into the oven. And that made me curious!
I learned that this dish goes all the way back to Thomas Jefferson, and during the Great Depression, it was the number one comfort food. I entirely understand that. This pasta bake feels like a warm hug on a cold day. My version is inspired by Nigella Lawson. It uses three cheeses: Emmentaler for a soft nutty flavor, Gouda cheese for that rich, classic taste, and Parmesan for a little extra punch.
Add creamy evaporated milk and you’ve got something really good. Just like my macaroni casserole with tomato and mascarpone, this one is always a hit.
The recipe is inspired by a recipe from Nigella Lawson's Christmas Cookbook.
Tips for the Best Classic Baked Mac and Cheese
I test every recipe on my blog a few times before I share it. This classic is no different. Here are my best tips to help you get it just right:
- Use thin macaroni – It gives the dish a lighter texture.
- Fry the flour in butter for 2 minutes – This removes the raw flour taste.
- Use a whisk when adding the milk – This keeps the sauce smooth, no lumps.
- Mix the cheeses before adding – They melt better when combined first.
- Save a little cheese for the top – That gives a lovely golden crust.
- Use top and bottom heat in your oven – That bakes it evenly.
- You can make it a day ahead – Handy for busy days.
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Need more inspiration?
- You can find video recipes on my YouTube channel.
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📖 Recipe
RECIPE CARD
Ingredients
- 3½ cups macaroni, uncooked
- ¾ stick butter, room temperature, unsalted
- ⅔ cup all-purpose flour
- 3 cups milk
- 1 teaspoon Dijon mustard
- 1½ cups condensed milk
- 1¼ cup Emmental cheese, grated
- 1¼ cup Gouda cheese, grated
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat oven to
465 °F or 430 °F - Grease a baking dish with a bit of butter.
- Put a pan with plenty of water on the stove and bring to a boil.
- Cook until you get al dente noodles and drain them.3½ cups macaroni
- Melt butter in a second pan (do not let it brown).¾ stick butter
- Add all the flour at once while you stir with a wooden spoon and let it bake (the raw taste of the flour goes off), do not let it brown for about 2 minutes.⅔ cup all-purpose flour
- Carefully pour the milk into the roux, stirring with a whisk to avoid lumps.3 cups milk
- Then add the condensed milk and mustard, and heat well, but don't let it boil.1 teaspoon Dijon mustard, 1½ cups condensed milk
- Turn off the heat.
- Mix the three cheeses in a bowl.1¼ cup Emmental cheese, 1¼ cup Gouda cheese, ¼ cup Parmesan cheese
- Take ¼ cup of the cheese mixture and set aside. Mix the rest of the cheese with the milk sauce (stirring with a whisk) until the cheese is melted into the sauce.
- Season with salt.½ teaspoon salt
- Put the macaroni into the baking dish and pour the Parmesan cheese sauce on top. Mix well.
- Sprinkle the leftover cheese on top and put the dish in the oven.
- Bake 20 minutes until golden brown. Serve the baked macaroni immediately.
Notes
- Healthier version: Add broccoli or spinach for extra veggies.
- Meat lovers: Add cooked bacon, ham, or smoked chicken for extra flavor.
- Different cheeses: Try cheddar, Gruyère, or mozzarella for a twist.
- Make ahead: You can prepare this dish up to 2 days in advance. Store covered in the fridge.
- Leftovers: Store leftovers in a sealed container in the fridge for up to 2 days.
- Freezing: Freeze for up to 2 months. Let it cool before freezing.
- Reheat: Cover with foil and warm in the oven at 180 °C for 25 minutes.
Nutrition
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