Are you ready to transform your favorite comfort food into the undisputed star of your next party, potluck, or family gathering? This recipe for the ultimate Baked Macaroni and Cheese isn’t just about making a delicious, from-scratch dish—it’s about creating a fun, interactive “Mac and Cheese Bar” that your guests will be talking about for weeks to come.
Forget the blue box forever. This is your masterclass in creating a truly spectacular, from-scratch, baked macaroni and cheese. We’ll show you the simple secrets to a rich, velvety, and custardy cheese sauce that bakes up into a sturdy, scoopable, and incredibly delicious casserole. Paired with gourmet toppings like crispy bacon, sweet caramelized onions, and tangy gorgonzola, this is comfort food elevated to a true event.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Interactive Party Food
What makes this Baked Macaroni and Cheese the perfect party dish is its rich, stable, from-scratch cheese sauce and the brilliant, customizable “bar” concept. The sauce, enriched with a tempered egg, creates a custardy, sliceable casserole that holds its shape beautifully on a buffet line. The real fun comes from the toppings, allowing each guest to create their own perfect bowl. It’s a make-ahead-friendly, crowd-pleasing masterpiece that will redefine what you think is possible with mac and cheese.
| Metric | Time / Level |
| Total Time | 1 hour |
| Active Prep Time | 25 minutes |
| Difficulty Level | Easy |
| Servings | 8-10 |
The Essential Ingredients for the Perfect Mac and Cheese
This recipe uses a handful of classic, high-impact ingredients to create its signature cheesy and comforting flavor.
- The Custard-Style Cheese Sauce: This is the heart of the dish and the secret to its luxuriousness.
- The Roux (Butter, Flour & Dry Mustard): A simple paste made from melted butter, all-purpose flour, and a touch of powdered mustard is the classic foundation for a stable, thick, and creamy sauce. The dry mustard is a secret weapon that enhances the sharpness of the cheese.
- Milk: We use whole milk to transform the roux into a classic white sauce, or béchamel.
- Sharp Cheddar Cheese: For the best, most intense cheese flavor and smoothest texture, it is crucial to use a good quality block of sharp cheddar cheese that you grate yourself. Pre-shredded cheeses are coated in starches that can make your sauce grainy.
- A Large Egg: This is the key to our rich, custard-style sauce. We “temper” the egg into the warm sauce, which adds incredible richness and helps the casserole to set up beautifully.
- Elbow Macaroni: The classic, nostalgic pasta shape for this iconic dish. Its hollow, curved shape is perfect for capturing the creamy cheese sauce.
- The “Mac and Cheese Bar” Toppings: The classic trio suggested is a perfect balance of salty, sweet, and tangy.
- Thick-Cut Peppered Bacon: Provides a salty, smoky, and crispy crunch.
- Slowly Caramelized Onions: Sliced onions are cooked low and slow until they are incredibly sweet, jammy, and deeply flavorful.
- Gorgonzola Cheese: A crumbly, sharp, and tangy blue cheese that provides a wonderful, sophisticated contrast to the creamy cheddar sauce.
Step-by-Step to the Creamiest Mac and Cheese
Follow these detailed steps to create a perfect, from-scratch cheese sauce and a stunning baked macaroni and cheese.
Part 1: Cook the Pasta
First, preheat your oven to 350°F (175°C).
Bring a large pot of generously salted water to a rolling boil. Add the 4 cups of dried macaroni and cook according to the package directions until it is just al dente (tender, but still with a firm bite). Drain the cooked macaroni well and set it aside.
Part 2: Create the Rich, Custard-Style Cheese Sauce
Step 1: In a small bowl, lightly beat the whole egg and set it aside.
Step 2 (The Roux): In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium-low heat. Sprinkle in the 1/4 cup of all-purpose flour and the 2 heaping teaspoons of dry mustard. Whisk everything together constantly for about five minutes. This creates a “roux” and is crucial for cooking out the raw flour taste.
Step 3 (The Béchamel): While whisking constantly, slowly pour in the 2 1/2 cups of milk. Add the finely diced onion, the bay leaf, and the paprika. Continue to whisk until the sauce is smooth. Bring the sauce to a simmer and let it cook, stirring often, for about five minutes, until it has become very thick. Remove the bay leaf.
Step 4 (The Tempering Step!): Remove the pot from the heat. Take 1/4 cup of the hot sauce and, while whisking the beaten egg constantly, slowly drizzle the hot sauce into the egg. This gently raises the temperature of the egg without scrambling it. Once it’s combined, pour the tempered egg mixture back into the pot with the rest of the sauce, whisking as you pour.
Step 5 (The Mornay): Stir in 3/4 of your grated sharp Cheddar cheese (reserving the rest for the topping). Continue to stir until the cheese is completely melted and the sauce is smooth and velvety. Season the sauce with 1/2 teaspoon of salt, 1/2 teaspoon of seasoned salt, and the pepper. Taste the sauce and add more salt as needed.
Part 3: Assemble and Bake to Golden Perfection
Step 1: Pour the drained, cooked macaroni into the pot with the cheese sauce and stir to combine until every noodle is thoroughly coated.
Step 2: Pour the entire mixture into a buttered 2-quart (or 9×9 inch) casserole dish.
Step 3: For a stovetop version, you can serve it immediately! For the baked version, top the casserole with the remaining shredded cheese. Melt the 3 tablespoons of butter in a saute pan, toss the 1 cup of panko bread crumbs to coat, and then sprinkle the buttered breadcrumbs over the cheese.
Step 4: Bake in the preheated oven for 20 to 25 minutes, until the topping is a beautiful deep golden brown and the sauce is hot and bubbly around the edges.
Let the mac and cheese rest for at least five minutes before serving. This allows the hot, creamy sauce to set up slightly.
Part 4: Create the “Mac and Cheese Bar” Toppings
While the mac and cheese is baking, you can prepare your delicious toppings.
- For the Bacon: Fry the bacon in a skillet over medium-high heat until it is slightly crisp. Remove it from the pan, let it drain on a paper towel, and then cut it into bite-sized pieces.
- For the Caramelized Onions: In a separate pan, cook the sliced onions in the butter over a low heat for 20 to 30 minutes, stirring occasionally, until they are deeply golden brown, sweet, and jammy.
- For the Gorgonzola: Simply crumble the cheese with a fork.
To serve, place the hot, bubbly pan of mac and cheese as the centerpiece, and arrange the bowls of crispy bacon, sweet caramelized onions, and tangy gorgonzola around it for your guests to customize their own perfect bowl.
The Ultimate Party-Ready Baked Macaroni and Cheese
A classic, from-scratch recipe for a rich and creamy macaroni and cheese that can be served straight from the pot or baked into a casserole. A homemade béchamel sauce is seasoned with dry mustard and enriched by tempering in an egg. A full pound of sharp cheddar cheese is melted into the sauce, which is then combined with cooked macaroni. The recipe also includes optional instructions for creating a ‘sliders bar’ with toppings like crispy bacon, slow-cooked caramelized onions, and crumbled gorgonzola.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8–10 servings 1x
- Category: Main Course
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Macaroni and Cheese:
- 4 cups dried macaroni
- 1 whole egg
- 1/2 stick (4 tablespoons) butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 heaping teaspoons dry mustard
- 1 pound sharp Cheddar, grated
- Salt
- Seasoned salt
- 1/2 teaspoon ground black pepper
- Optional spices: cayenne pepper, paprika, thyme
- For the Toppings Bar (Optional):
- 1 pound thick-cut peppered bacon
- 3 yellow onions, halved and sliced
- 3 tablespoons butter
- 8 ounces gorgonzola cheese
Instructions
- Preheat the oven to 350°F if you plan to bake the macaroni and cheese.
- Bring a large pot of salted water to a boil and cook the macaroni until it is still slightly firm (al dente). Drain and set aside.
- Make the Cheese Sauce: In a separate large pot, melt the butter over medium-low heat. Whisk in the flour and mustard powder and cook for a couple of minutes, whisking constantly.
- Pour in the milk and whisk until smooth. Add the onion and bay leaf (if using from a variation, not listed in main ingredients). Cook for about 5 minutes, until the sauce is very thick.
- In a small bowl, beat the egg. Temper the egg by slowly pouring 1/4 cup of the hot sauce into the egg while whisking constantly.
- Pour the tempered egg mixture back into the pot, whisking constantly. Stir in the grated cheddar cheese until it has melted.
- Add 1/2 teaspoon of salt, 1/2 teaspoon of seasoned salt, and the pepper. Taste and add more salt as needed.
- Combine: Pour the drained macaroni into the pot with the cheese sauce and stir to combine.
- To Serve: You can serve the macaroni and cheese immediately while it is creamy. OR, for a baked version, pour it into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes until bubbly and golden.
- For the Optional Toppings Bar: Fry the bacon in a skillet until crisp; drain and chop. In a separate pan, slowly cook the sliced onions in butter over low heat for 20-30 minutes until caramelized. Crumble the gorgonzola. Serve these in separate bowls for topping the mac and cheese.
Notes
- This recipe offers two serving options: a creamy, stovetop version or a classic baked casserole version.
- Tempering the egg by mixing it with a small amount of the hot sauce before adding it to the pot is a crucial step to prevent the egg from scrambling.
- The recipe author strongly advises to season the sauce generously with salt (‘DO NOT UNDERSALT’).
- The article is titled ‘Macaroni and Cheese’ but also includes instructions for a toppings bar suitable for sliders as well.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 600-700
- Sugar: 8-12 g
- Sodium: 1000-1300 mg
- Fat: 35-45 g
- Saturated Fat: 22-28 g
- Trans Fat: 0 g
- Carbohydrates: 40-50 g
- Fiber: 2-3 g
- Protein: 25-30 g
- Cholesterol: 120-150 mg
Storage and Make-Ahead Tips
This baked macaroni and cheese is a fantastic dish for leftovers and making ahead.
- Make-Ahead: You can assemble the entire casserole (without the breadcrumb topping) up to a day in advance. Let it cool, cover it, and store it in the refrigerator. Prepare the toppings and store them in separate containers. When ready to bake, let the casserole sit at room temperature for 30 minutes, add the fresh panko topping, and bake as directed, adding 5-10 minutes to the time.
- Storage: Store any leftovers, covered, in the refrigerator for up to 4 days.
- Reheating: The best way to reheat baked mac and cheese is in the oven. Place it in an oven-safe dish, add a splash of milk to loosen the sauce, cover with foil, and bake at 350°F until it is hot and bubbly.
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Creative Recipe Variations
This classic recipe is a perfect canvas for your own delicious and creative additions.
- Use a Gourmet Cheese Blend: While sharp cheddar is the classic, you can create an even more complex flavor by using a blend of cheeses. Try a combination of sharp cheddar, nutty Gruyère, and a little bit of smoked Gouda for a sophisticated, smoky flavor.
- Add Some Crispy Bacon: For a salty, smoky, and savory addition, you can stir 1 cup of cooked, crumbled bacon into the pasta along with the cheese sauce. You can also sprinkle some extra bacon on top with the panko.
- Add a Veggie Boost: To make this a more complete meal, you can stir in about 2 cups of steamed, chopped broccoli florets or sweet peas into the pasta and sauce mixture before you bake it.
Enjoy The Ultimate Comfort Food!
You’ve just created the king of all comfort foods, elevated into a fun, interactive, and unforgettable meal. This classic, from-scratch baked Macaroni and Cheese is a perfect harmony of creamy, cheesy, and crunchy. It’s a rewarding, deeply satisfying, and nostalgic dish that is guaranteed to be a massive hit with your family and friends.
We hope you enjoy every last, perfect, cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, classic mac and cheese!
Frequently Asked Questions (FAQs)
Q1: What is the best way to set up a mac and cheese bar for a party?
Set your hot, baked mac and cheese casserole on a trivet as the centerpiece. Arrange all your delicious toppings in separate, clearly labeled small bowls with their own serving spoons. Provide bowls and forks for your guests, and let them create their own perfect combinations!
Q2: How do you keep mac and cheese creamy when serving it at a party?
This custard-style baked mac and cheese holds its heat and texture very well. For a long party, you can transfer the finished, baked mac and cheese to a slow cooker set on the “warm” setting. This will keep it hot and creamy for hours.
Q3: Why do you add a raw egg to the cheese sauce? Is it safe?
Adding an egg is the secret to a custard-style baked mac and cheese. It makes the sauce incredibly rich and helps it to set up beautifully when it bakes. And yes, it is completely safe! The process of tempering—slowly whisking a little of the hot sauce into the beaten egg first—gently raises the temperature of the egg without scrambling it. It then gets fully cooked during the 30-minute bake in the oven.
Q4: What is the absolute secret to a super creamy, not grainy, cheese sauce?
The two most important secrets are to shred your own cheese from a block (pre-shredded cheese has anti-caking agents that prevent smooth melting) and to turn off the heat before you add the shredded cheese to your white sauce. Adding cheese to a liquid that is too hot or boiling can cause the fats in the cheese to separate, or “break,” resulting in a grainy or oily texture.
Q5: Can I make this recipe on the stovetop instead of baking it?
Yes! This recipe makes a fantastic, ultra-creamy stovetop mac and cheese. Simply follow all the steps to create the cheese sauce and fold in the cooked macaroni. Then, serve it immediately, straight from the pot, without the final bake or the panko topping.