This baked mac and cheese is my updated, improved version of the “macaroni au fromage gratiné” I originally shared in my video. The idea stays the same: an affordable, simple, end-of-month comfort meal that still feels generous. Since posting that video, I tweaked the ratios so the sauce is creamier (not watery), the pasta stays tender (not mushy), and the top turns beautifully golden without drying out.

The secret is basic technique: slightly undercook the macaroni, build a sturdy cheese sauce (so it doesn’t split), then bake just long enough to set and gratin. This is the kind of baked mac and cheese recipe that works for a weeknight dinner in Canada or the U.S., and it’s easy to scale up for a crowd.

If you like cozy, no-stress dinners, you might also love my lemon garlic creamy pasta (another quick, comforting pasta night): https://www.micheldumas.com/en/lemon-garlic-creamy-pasta/ or my easy creamy tomato pasta for a simple pantry dinner: https://www.micheldumas.com/en/easy-creamy-tomato-pasta/.

Ingredients (Imperial Only)

Pasta

1 lb (16 oz) dry elbow macaroni (or any short pasta)

Creamy cheese sauce

4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
1 tsp fine salt (adjust to taste)
1/2 tsp black pepper (or more to taste)
1/2 tsp paprika (optional, for color)
1/4 tsp ground nutmeg (optional but classic in béchamel)

Cheese (best texture blend)

12 oz sharp cheddar, shredded
4 oz mozzarella (or Monterey Jack), shredded
2 oz parmesan, finely grated (optional, but great)

Topping (optional but recommended)

3/4 cup panko breadcrumbs (or regular breadcrumbs)
2 tbsp melted butter (or 2 tbsp olive oil)
2 tbsp parmesan (optional)

How to Make Baked Mac and Cheese (Step-by-Step)

1) Preheat and prep

Preheat your oven to 375°F. Butter a 9×13-inch baking dish (or a similar casserole dish). If you’re making a smaller batch, an 8×8 works too—just expect a thicker layer.

2) Cook the macaroni (don’t overcook)

Bring a large pot of salted water to a boil. Add the macaroni and cook 2 minutes less than the package says (you want it just shy of al dente). Drain well.

Why this matters: macaroni keeps cooking in the oven. If it’s fully cooked before baking, the final texture turns soft and heavy instead of creamy and bouncy.

3) Make the béchamel base (the “no split” foundation)

In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 60–90 seconds. You’re cooking out the raw flour taste while building a base that will keep the sauce stable.

Slowly pour in the milk while whisking. Keep whisking until smooth and slightly thickened—this takes about 4–6 minutes.

Season with salt and black pepper. Add paprika and nutmeg if using.

If you want to master this method for other dishes (gratin, lasagna, etc.), my béchamel guide is here: https://www.micheldumas.com/en/bechamel-sauce-foolproof-methods/

4) Turn it into a creamy cheese sauce

Lower the heat. Add the cheddar and mozzarella a handful at a time, stirring until melted. Add parmesan if using.

Important: don’t boil the sauce after the cheese goes in. High heat makes it grainy or oily. Keep it gentle and smooth.

5) Combine pasta + sauce

Add the drained macaroni to the cheese sauce and fold until every piece is coated. The mixture should be creamy and thick, not soupy.

6) Add topping and bake

Pour into your baking dish.

Mix the breadcrumbs with melted butter (or olive oil) and sprinkle evenly on top. Add a little parmesan if you want extra savory crunch.

Bake 15–18 minutes, until bubbling at the edges. For a more golden top, broil 1–2 minutes at the end (watch closely).

Rest 5–10 minutes before serving. The sauce sets and becomes creamier on the plate.

My Small Changes Since the Video (What I Fixed)

In the original video version, the ratios leaned very “student style”: lots of milk, thickened with instant thickener, and a generous splash of olive oil to stop sticking. It works, but it can bake up a bit loose and the pasta can go too soft.

Here’s what I changed for a better result:

Less liquid so the bake sets creamy, not watery
Proper roux (butter + flour) for stability and classic flavor
Undercooked pasta so the final texture stays perfect
Gentle cheese melting so it doesn’t split
Shorter bake time so it gratins without drying out

If you like baked comfort meals, you can also check out my stovetop cassoulet (easy French duck & sausage stew): https://www.micheldumas.com/en/stovetop-cassoulet-recipe-easy-french-duck-and-sausage-stew-no-oven-shorter-version/

Tips for the Best Creamy Baked Mac and Cheese

Shred your own cheese if you can. Pre-shredded cheese often contains anti-caking agents that can make sauces less smooth.
Use whole milk for richer texture. Lower-fat milk can work but feels thinner.
Don’t overbake. This sets quickly—too long makes it dry.
Season the sauce, not just the pasta water. Mac and cheese needs salt in the sauce to taste “cheesy” instead of flat.
For extra creamy texture, reserve 1/2 cup of sauce and stir it in right before serving.

Want another cozy side or quick add-on? Try my homemade garlic croutons for soups and salads: https://www.micheldumas.com/en/homemade-garlic-croutons/

Substitutions (Budget + Pantry-Friendly)

Pasta swaps

Any short pasta works: shells, fusilli, penne, cavatappi.
Gluten-free pasta works too—just undercook slightly more because it softens fast in the oven.

Cheese swaps

Cheddar + mozzarella is the easiest “stretch + flavor” combo.
Monterey Jack, Colby, Gouda, or Swiss also work.
For a French-inspired vibe, you can use an Alpine style—if you love that direction, my tartiflette comfort-food recipe is worth a look: https://www.micheldumas.com/en/easy-traditional-tartiflette-recipe-with-reblochon-or-budget-cheese-french-alpine-comfort-food/

Milk swaps

Half-and-half makes it richer.
Unsweetened evaporated milk is a great budget “creamy hack.”
Non-dairy milk can work, but choose unsweetened and expect a slightly different texture.

Breadcrumb topping swaps

Crushed crackers
Crushed cornflakes
No topping at all (just extra cheese on top)

FAQ (People Always Ask These)

Why is my mac and cheese grainy?

Usually the sauce got too hot after adding cheese. Keep the heat low and never boil once cheese is in.

Why did my sauce turn oily or split?

This happens when cheese overheats or when the sauce lacks structure. A roux + gentle heat prevents separation.

Can I make it ahead?

Yes. Assemble it fully, cover, and refrigerate up to 24 hours. Bake at 375°F until hot and bubbling—usually 20–25 minutes, then broil briefly if needed.

Can I freeze baked mac and cheese?

You can, but the texture is best fresh. If freezing, cool completely, wrap tightly, and freeze up to 2 months. Reheat covered in the oven so it doesn’t dry out.

How do I keep it super creamy after baking?

Don’t overbake and let it rest briefly. If you want it extra creamy, stir a few spoonfuls of warm milk or reserved sauce into the portion before serving.

What size dish should I use?

A 9×13 gives a classic thickness. A smaller dish makes it thicker and creamier but needs a few more minutes.

What to Serve With Baked Mac and Cheese (Suggested Posts)

For a full comfort-food meal, pair this mac and cheese with something crisp, fresh, or protein-forward:

Crispy homemade chicken tenders: https://www.micheldumas.com/en/crispy-homemade-chicken-tenders/
Honey garlic chicken (classic weeknight): https://www.micheldumas.com/en/honey-garlic-chicken/
Crispy homemade General Tso chicken: https://www.micheldumas.com/en/crispy-homemade-general-tso-chicken/
Chicken chimichangas (weekend comfort): https://www.micheldumas.com/en/chicken-chimichangas/
Potage Parmentier soup (simple and cozy): https://www.micheldumas.com/en/potage-parmentier-soup/
Spaghetti al Pomodoro (30 minutes): https://www.micheldumas.com/en/spaghetti-al-pomodoro-30-minutes/
Homemade pesto pasta: https://www.micheldumas.com/en/homemade-pesto-pasta-easy-recipe/
Pommes parisiennes (great side): https://www.micheldumas.com/en/pommes-parisiennes-with-bacon/
Ultra crispy beer-battered fish and chips: https://www.micheldumas.com/en/ultra-crispy-beer-battered-fish-and-chips-complete-recipe-chef-tips/
Beet-cured salmon gravlax (lighter option): https://www.micheldumas.com/en/beet-cured-salmon-gravlax/

Easy Baked Mac and Cheese (Creamy + Golden Gratin) — Budget-Friendly Comfort Food

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Prep Time 20

Cooking Time 35

Category Main Course

Cuisine American, Canadian

Portions 6 Portions

Calories 250 kcal

Ingredients

1 lb dry elbow macaroni
4 tbsp butter
1/4 cup all-purpose flour
3 cups whole milk
1 tsp salt to taste
1/2 tsp black pepper to taste
1/2 tsp paprika optional
1/4 tsp nutmeg optional
12 oz sharp cheddar shredded
4 oz mozzarella or Monterey Jack, shredded
2 oz parmesan finely grated (optional)
3/4 cup panko breadcrumbs optional
2 tbsp melted butter or olive oil

Instructions

Preheat oven to 375°F. Butter a 9×13-inch baking dish.
Boil salted water. Cook macaroni 2 minutes less than package directions. Drain.
Melt butter in a saucepan. Whisk in flour and cook 60–90 seconds.
Slowly whisk in milk. Cook until thickened, 4–6 minutes. Season with salt and pepper (plus paprika/nutmeg if using).
Lower heat. Stir in cheeses gradually until melted and smooth. Do not boil.
Fold macaroni into the cheese sauce. Pour into baking dish.
Optional topping: mix breadcrumbs with melted butter (or olive oil) and sprinkle on top.
Bake 15–18 minutes until bubbling. Broil 1–2 minutes to brown the top if desired.
Rest 5–10 minutes before serving.

Video

Notes