Folks who try this say it’s THE ultimate baked mac and cheese, and I gotta agree boos. I load it with FIVE cheeses and season my homemade cheese sauce like I mean it. Then I layer more cheese through the pasta so you get a creamy middle, a golden top, and some serious cheese pulls. I grew up on baked mac and cheese, so y’all know I had to do it justice! This one is eggless, but if you love old-school mac with eggs, get into my Southern baked mac and cheese too.
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Homemade Baked Mac and Cheese Ingredients
- Pasta and bouillon: Elbow pasta and a chicken bouillon cube, like Knorr. I like large elbows because they hold plenty of sauce. The bouillon goes in the pasta water for xtra flavor.
- Five cheeses: Sharp cheddar, mild cheddar, Colby Jack, Gruyère, and mozzarella. You get sharpness from the cheddar, some nuttiness from the Gruyère, and that BIG stretch from the mozzarella. I know the amount of cheese is massive, but that’s the only way I know to make mac boos! Shred your own so it melts smoothly. You can swap the Colby Jack for pepper Jack.
- Roux: Unsalted butter and all-purpose flour thicken the sauce. Stick with unsalted butter since we’re adding salt and plenty of cheese.
- Creamy sauce: Heavy cream, whole milk, and sour cream make the sauce rich and creamy. Go with full-fat here. I don’t use eggs in this recipe because the roux thickens it.
- Seasonings: Garlic powder, onion powder, kosher salt, freshly ground black pepper, smoked paprika, mustard powder, granulated sugar, freshly grated nutmeg, and cayenne pepper. Grab dry mustard powder, not the prepared mustard in your fridge. And don’t worry about the sugar and nutmeg making it sweet! They just round out the flava.
- Sauces and garnish: Worcestershire sauce and hot sauce for some tang and heat. I like a vinegar-based hot sauce here, like Tabasco. Minced fresh chives go on top after baking.
How to Make Baked Mac and Cheese
These step-by-step photos show how to make baked mac and cheese without eggs, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Ultimate Baked Mac and Cheese Recipe
1. Cook and drain the pasta
Dissolve the bouillon cube in boiling water, cook the elbows until al dente, then drain and set aside.
2. Mix all the cheese
Toss the sharp cheddar, mild cheddar, Colby Jack, Gruyère, and mozzarella together in a large bowl until evenly combined.
PRO TIP: Bite into an elbow before draining. The center should be slightly firm without a hard, chalky crunch. Start checking before the package’s al dente time is up because the pasta still has baking ahead of it.
3. Start the roux and add the seasonings
Melt the butter in a heavy-bottomed pot, whisk in the flour until smooth and lightly bubbling, then stir in the dry seasonings.
4. Make the sauce for your five cheese mac
Whisk in the cream, milk, sour cream, Worcestershire, and hot sauce, gently simmer until slightly thickened, then remove from the heat and gradually stir in half the cheese mixture until smooth.
PRO TIP: Whisk along the bottom and into the corners so the flour cooks evenly without browning, then slowly whisk in the dairy. This is how ya get extra creamy cheesy mac and cheese!
5. Stir the pasta into the cheese sauce
Add the drained elbows and stir gently until the sauce coats the pasta inside and out.
6. Start layering the mac and cheese
Spread a third of the saucy pasta in your baking pan and sprinkle with a third of the reserved cheese.
7. Finish with the remaining pasta and cheese
Repeat the layers two more times, spreading the cheese evenly and finishing with cheese on top.
8. Bake the mac and cheese until golden
Bake until bubbling and golden brown in spots, then let the pan rest before topping with fresh chives and serving.
Full Baked Mac and Cheese Recipe
Baked Mac and Cheese Recipe
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Equipment
- 9×13 Baking Dish
Ingredients
- 1 chicken bouillon cube such as Knorr
- 1 pound large elbow pasta
- 1½ cups shredded sharp cheddar cheese
- 1½ cups shredded mild cheddar cheese
- 1½ cups shredded Colby Jack or pepper Jack cheese for a kick
- 1½ cups shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
- 4 tablespoons (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon mustard powder
- ½ teaspoon granulated sugar
- ¼ teaspoon freshly grated nutmeg
- ⅛ teaspoon cayenne pepper
- 2½ cups heavy cream
- 2½ cups whole milk
- ½ cup sour cream
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 3 tablespoons minced fresh chives for serving
Instructions
- Fill a large heavy-bottomed pot with 5 quarts water and bring to a boil over high heat. Add the bouillon cube and stir to dissolve. Add the pasta and cook until al dente according to the package instructions. Drain the pasta and slide to the side.
- Position a rack in the middle of the oven and preheat to 375°F.
- In a large bowl, toss together the cheddars, Colby Jack, Gruyère, and mozzarella until combined.
- In a large heavy-bottomed pot, melt the butter over medium heat. Whisk in the flour and cook, whisking continuously, to form a roux, about 1 minute. Whisk in the garlic powder, onion powder, salt, black pepper, paprika, mustard powder, sugar, nutmeg, and cayenne until incorporated. Whisk in the heavy cream, milk, sour cream, Worcestershire, and hot sauce until combined and let the sour cream completely melt into the sauce. Whisk in half the shredded cheese mixture and let it melt completely into creamy deliciousness, whisking all the while. Whisk until the sauce thickens a bit, about 3 minutes, then add the drained pasta and stir to evenly coat it in the sauce.
- Transfer a third of the pasta mixture to a 9 by 13 by 2-inch baking pan and top with a third of the remaining cheese mixture, then repeat two more times, finishing with the cheese. Bake for 40 to 45 minutes, until the pasta is golden brown in places and the sauce is bubbling. Remove from the oven and let cool for 10 minutes, then garnish with chives and serve hot. May the cheese pulls be ever in your favor.
Notes
How to Store
- Fridge: Divide leftovers into shallow airtight containers and refrigerate for up to 3 to 4 days. You don’t need to wait for the whole pan to reach room temp.
- Freezer: Once chilled, wrap individual portions tightly or pack in freezer-safe containers and freeze for up to 2 months for the best texture. Thaw overnight in the fridge. The sauce can be less smooth after freezing.
- Reheating: Add a splash of milk, cover, and warm in a 325°F oven until the center reaches 165°F. For a single portion, microwave loosely covered in short bursts, stirring between each one.
Nutrition
Recipe Tips
- Measure out the seasonings before starting the roux. This sauce moves quickly, and you don’t want the flour sitting over the heat while you hunt down the nutmeg.
- Drain well without rinsing. Give the colander a gentle shake to get rid of water hiding in the elbows. Rinsing washes away the starch that helps the sauce cling.
- Keep the sauce loose enough to flow. It should coat the pasta but still settle around it when you stir. Don’t cook it down into a thick paste before baking or your finished mac can turn dry.
- Keep an eye on the top. If it’s golden before the sauce bubbles around the edges, loosely tent the pan with foil and keep baking.
Serving Ideas
- BBQ Faves: Serve a scoop beside baby back ribs, honey BBQ wings, or BBQ meatballs. That sweet, smoky sauce with creamy mac is soo good!
- Holiday Mains: This mac and cheese with gruyere belongs next to honey glazed ham, roasted turkey breast, or garlic herb prime rib.
- Veggies and Salads: Add balsamic glazed Brussels sprouts, cucumber and onion salad, or harvest fall salad for a lil crunch alongside all that cheese.
- Classic Southern Dinner: Pair this mac with smothered chicken, hamburger steak, or smothered turkey wings. Let some of that gravy run into the mac, boos.
Recipe Help
The cheese likely got too hot. Remove the pot from the heat and gently whisk in a splash of warm milk. This can help a slightly separated sauce, but a badly curdled one won’t always smooth out boo.
The sauce needed more thickening, or the pasta wasn’t drained well. Let the mac rest before scooping. Next time, thicken the sauce base until it lightly coats a spoon before adding the cheese.
Overbaking or thickening the sauce too much can dry it out. Pull the pan when the top is golden in spots and the sauce is bubbling. Loosen dry servings with a splash of warm milk.
Yep boo! Assemble up to a day ahead, cool, cover, and refrigerate. Bake covered at first, then uncover to brown the top. Allow extra baking time. The pasta absorbs sauce overnight, so expect a slightly firmer result.
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