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My Grandma’s Old Fashioned Baked Macaroni and Cheese is the best baked mac and cheese recipe imaginable – cheesy, gooey, decadent, and inspired by grandma. Toss cavatappi pasta with a luxurious cheese sauce loaded with heavy cream, sour cream, and four kinds of cheese, then bake until bubbling and golden brown. A layer of mozzarella slices in the middle adds to the glorious cheese pull, and a crispy breadcrumb topping add a welcomed crunch. The ultimate soul food side dish!
For more gooey mac n cheese recipes, try my Smoked Mac and Cheese or 4 Cheese Mac and Cheese next!
Macaroni and cheese is my #1 comfort food, not just because of those creamy, gooey cheese pulls. It also always makes me think of my grandma.
Grandma’s baked mac and cheese recipe was legendary among our family and friends. She prepared it carefully, building a decadent creamy cheese sauce, layering a mix of cheeses, and baking until the top was bubbling, golden, and crispy. I can close my eyes and see her making it for family gatherings, holidays, and Sunday suppers with family.
Her baked macaroni and cheese was more than a side dish – it was a statement. Mac and cheese is an expression of the rich flavor of my culture. When I make it, I feel like I’m keeping her memory alive, carrying on my family’s soul food traditions filled with love and connection.
So, while there’s definitely a time and place for a fancy Prosciutto Mac and Cheese or Creamy Lobster Mac and Cheese, this recipe is about simplicity, nostalgia, and comfort.
It’s everything old-fashioned mac and cheese should be—loaded with cheese (four kinds, to be exact) and topped with crispy bread crumbs. Inspired by grandma, but souped up with my own twists!
During this recipe testing, I shared lots of baked macaroni and cheese with my neighbors (who all confirmed that there’s no such thing as too much cheese). It seemed fitting to share this recipe with my community because that’s exactly what Grandma would have done. This is one of those dishes that brings everyone together and makes any moment a little bit better.
Table of Contents
Baked Mac and Cheese Ingredients
This baked macaroni and cheese uses FOUR (4!!) different types of cheese for the ultimate cheesy sauce. Each one brings a different flavor and meltability to the table. You’ll need:
- Sharp cheddar cheese for that classic tangy bite
- Mozzarella for a smooth, creamy richness (and beautiful cheese pull). You’ll need both shredded mozzarella and big, thick slices to place between layers of pasta.
- Gruyere cheese for a hint of nuttiness
- Colby Jack for a mild butteriness to pull it all together
You’ll also build a luxurious creamy sauce with rich, cheesy staples. Evaporated milk, heavy cream, and cream cheese form the base of your cheese sauce – it gives the sauce a creamy texture while adding flavor. Sour cream adds a tangy creaminess, and adding eggs binds it all together while adding a custard-like texture.
Seasoning your pasta adds another layer of flavor to your baked mac and cheese. This is what makes your mac and cheese stand out, and it only requires a few pantry staples:
- Chicken bouillon paste and butter – Toss these in with the piping hot pasta so they melt and add extra mouthwatering savoriness.
- Yellow mustard for extra tang, you can also use ground mustard powder or dijon mustard
- Garlic powder and onion powder for aromatic oomph.
- Cayenne pepper for a subtle kick of heat.
- Smoked paprika for a touch of earthy smokiness in the pasta and sprinkled on top.
- Seasoned salt like Lawry’s for an extra punch of seasoning.
In my opinion, cavatappi is the perfect pasta for a gooey baked mac and cheese! All the nooks and crannies capture the thick, glossy cheese sauce for the perfect bite. I use cavatappi for almost every mac and cheese recipe, from my Smoked Gouda Mac and Cheese to my Crockpot Buffalo Chicken Mac and Cheese.
Substitutions and Variations
Gluten free: use your favorite gluten-free pasta.
Cheeses: I love the combination of gruyere, cheddar, mozzarella, and colby jack – however, you can also experiment with other cheeses too! Pepper jack cheese will add a nice peppery kick, extra sharp cheddar will be even cheesier, and monterey jack will provide a nutty flavor that’s akin to parmesan. Get creative and customize to your liking!
Pasta shapes: I love cavatappi pasta – those twists hug the cheese sauce like a warm hug. However, you can also keep it classic and use elbow pasta
Milk: if you don’t have evaporated milk, you can use whole milk.
How to Make Cheesy Baked Mac and Cheese
Step 1: Shred all of the cheeses. Cook the cavatappi pasta in a pot of boiling chicken broth until the pasta reaches al dente. Drain, then season the cooked noodles with kosher salt, black pepper, butter, and chicken bouillon paste, mixing to melt and coat the cavatappi.
Step 2: In the pot used to boil the pasta, heat evaporated milk and heavy cream until warm. Add the shredded mozzarella, Gruyère, and Colby jack cheeses, stirring until they melt into a gooey sauce. Season with mustard, garlic powder, onion powder, seasoned salt, paprika, and cayenne. Add it to the pot of cheese sauce and stir until it melts, combines, and thickens the sauce. Remove from heat and mix in the sour cream.
Step 3: Remove the pot from the heat and toss in the seasoned cavatappi, stirring to coat the pasta in sauce. Then add the eggs and mix again.
Step 4: Grease a 9×13 baking dish or casserole dish with butter.
Step 5: Add half of the macaroni and cheese into the pan. Layer slices of mozzarella on top, then add the rest of the macaroni and cheese. This creates a super gooey middle! Finish with sprinkles of shredded cheddar. (Optional!) For a crunchy breadcrumb topping, toast panko breadcrumbs in butter on the stovetop until golden. Then sprinkle on top with a dash of paprika.
Step 6: Place baking dish on top of a baking sheet. Bake the cavatappi mac and cheese in a 350-degree F oven for 25-30 minutes, uncovered, until bubbling. Finish for a few minutes under the broiler for a golden top. Allow it to cool for 10-15 minutes before serving.
Pro Tips
No matter what baked macaroni and cheese recipe you’re making, these 6 tips will help you make the cheesiest, most decadent dish possible.
- Grate your own cheese. Pre-shredded cheeses are often coated in starches that help prevent clumping. But they also inhibit melting! For a gooey mac and cheese, aways buy a block of cheese and shred it yourself.
- Don’t overcook the pasta. The pasta will continue cooking as the mac and cheese bakes, so only boil your cavatappi to al dente.
- Boil your pasta in chicken stock. This adds so much more flavor than water!
- Skip the low-fat options. Evaporated milk, heavy cream, cream cheese, and sour cream are essential for a rich and luxurious cream sauce. There’s no getting around it – this baked mac and cheese recipe is rich and indulgent.
- Bind your mac and cheese with eggs. The custardy texture of eggs creates an extra thick and luxurious sauce. Just be sure not to add them while the pasta is piping hot, or they’ll scramble.
- Finish under the broiler. The high heat of your broiler gives the baked macaroni and cheese an even crispier, golden-brown breadcrumb topping.
What to Serve with Mac and Cheese
Baked mac and cheese is always a treat at my household, reserved mostly for special occasions and the holidays! That being said, we don’t skimp when it comes to making a plate.
I serve mac and cheese with bourbon sweet potato casserole (because when the mac and cheese and the sweet potato mix together it’s BEYOND delicious – IYKYK
), green beans and potatoes, grandma’s cornbread pudding, slow cooker collard greens, fried cabbage, brioche dinner rolls or my grandma’s buttermilk cornbread, slow cooker ribs, black eyed peas with smoked turkey, or herb roasted turkey during the holidays.
I also love to serve baked mac with my seafood boil recipe or smothered turkey wings whenever I’m cooking for a crowd!
Storing Leftovers
This recipe makes a generously sized batch of cavatappi mac and cheese. It’s common to have leftovers unless you’re feeding a really big crowd! You can store leftover cavatappi mac and cheese in an airtight container in the fridge for up to 3 days. Reheat it in the oven to re-create that gooey cheese pull.
Recipe FAQs
To get 16 ounces of cooked macaroni, you’ll need about 1 cup of dried macaroni, as it typically doubles in size when cooked. This amount may vary slightly based on the shape and brand of pasta, but 1 cup dried should yield approximately 2 cups cooked. This recipe calls for 24 oz of uncooked pasta.
Yes, you can absolutely make mac and cheese in advance! Prepare it as usual, but undercook the pasta slightly so it doesn’t get mushy when reheated. After mixing in the cheese sauce, let it cool, then cover tightly and refrigerate for up to two days. When you’re ready to serve, reheat it in the oven at 350°F, adding a little extra milk or cheese if needed to keep it creamy.
Yes, mac and cheese freezes well! To freeze, let it cool completely, then transfer it to a freezer-safe container. It’s best to undercook the pasta a bit so it doesn’t get too soft when reheated. When you’re ready to eat it, thaw overnight in the fridge and reheat in the oven at 350°F, stirring in a splash of milk or extra cheese to bring back the creamy texture.
No, you can make the stovetop version by just mixing the mac and cheese and cream sauce together, just be sure to omit the eggs.
For mac and cheese, a great substitute for Gruyère is emmental or white cheddar – both offering a creamy texture without overpowering the dish.
More Mac and Cheese Recipes
Main Course
Creamy Lobster Mac and Cheese Recipe
Main Course
Smoked Gouda Mac and Cheese
Vegetarian
4 Cheese Mac and Cheese
Main Course
Crockpot Buffalo Chicken Mac and Cheese
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Grandma’s Old Fashioned Baked Macaroni and Cheese
Ingredients
- 1 1/2 lbs Cavatappi Pasta Mac
- 8 cups Chicken Broth
- 1 tsp Chicken Bouillon Paste
- 2 tbsp Salted Butter
- 16 oz Mozzarella Cheese
- 8 oz Sharp Cheddar, (+ 4 oz set aside)
- 8 oz Colby Jack
- 6 oz Gruyere Cheese
- 24 oz Evaporated Milk
- 1 cup Heavy Cream
- 1 tbsp Yellow Mustard
- 1 1/2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Seasoned Salt, (more or less as desired)
- 1 tsp Smoked Paprika
- 1/2 tsp Cayenne Pepper
- 4 oz Cream Cheese
- 1/4 cup Sour Cream
- 2 large Eggs
- 6-8 slices Mozzarella Cheese
Optional breadcrumb topping
- 3 tbsp Salted Butter
- 1 cup Panko Breadcrumbw
Instructions
- Preheat the oven to 350 degrees F. Use 2 tbsp of softened butter and grease a 9×13 pan, making sure to get the bottom and sides of the pan.
- Shred all of the cheeses. Set aside 4 oz of the cheddar cheese (this is for the top of mac and cheese)
- Bring chicken broth to a boil, then cook pasta until al dente according to the package instructions. Drain the pasta and add to a large bowl. Season with kosher salt and black pepper, then add 2 tbsp of butter and 1 tsp chicken bouillon paste. Mix together until the paste is incorporated and the butter is melted.
- Add evaporated milk and heavy cream to the same pot over medium heat. Stir until warmed through (do not boil), then add the Mozzarella, Sharp Cheddar, Colby Jack, and Gruyere (all of the cheese except the 4 oz of cheddar cheese). Add mustard, garlic powder, onion powder, seasoned salt, paprika, and cayenne pepper, and cream cheese. Stir until combined, then taste for salt and pepper.
- Remove from heat and add in the sour cream. Mix until combined. Add in the seasoned noodles. Stir until all of the noodles are coated in the cheese sauce. Add eggs and mix until combined.
- Add half of the macaroni and cheese into the pan, then add the mozzarella cheese slices in an even layer. Add the remainder of the macaroni and cheese on top. Sprinkle the remaining 4 oz of cheddar cheese macaroni and cheese on top.
- (optional) For the breadcrumb topping, melt butter in a skillet, then add the breadcrumbs. Toss together for about 5 minutes, until the breadcrumbs are golden brown.
- Sprinkle breadcrumbs on top of the macaroni and cheese. Add a dash of paprika on top for color (optional)
- Place baking dish on top of a baking sheet. Bake the cavatappi mac and cheese in a 350-degree F oven for 25-30 minutes, uncovered, until bubbling. Finish for a few minutes under the broiler for a golden top. Allow it to cool for 10-15 minutes before serving.
Video
Notes
- Grate your own cheese. Pre-shredded cheeses are often coated in starches that help prevent clumping. But they also inhibit melting! For a gooey mac and cheese, aways buy a block of cheese and shred it yourself.
- Don’t overcook the pasta. The pasta will continue cooking as the mac and cheese bakes, so only boil your cavatappi to al dente.
- Boil your pasta in chicken stock. This adds so much more flavor than water!
- Skip the low-fat options. Evaporated milk, heavy cream, and sour cream are essential for a rich and luxurious cream sauce. There’s no getting around it – this baked mac and cheese recipe is rich and indulgent.
- Bind your mac and cheese with eggs. The custardy texture of eggs creates an extra thick and luxurious sauce. Just be sure not to add them while the pasta is piping hot, or they’ll scramble.
- Finish under the broiler. The high heat of your broiler gives the baked macaroni and cheese an even crispier, golden-brown breadcrumb topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this as a Thanksgiving side and it was the star side dish! It is so cozy, creamy and flavorful and indulgent. A perfect holiday side!
I’m making this for Thanksgiving this year and cannot wait to try it! Would it be okay to make it the day before and keep it tightly sealed in the fridge?
Hi! absolutely! I would make it without the breadcrumbs and then add the breadcrumbs when you’re ready to re-heat it and serve to keep it nice and crispy. Enjoy!
This recipe is decadent and yummy! Wonderful comfort food!
Thank you so much!
Hehehehe…. Everyone went for seconds!
Love that! Thanks!
I’ll be making this for thanksgivig this year, your recipes are always the hype of the party!