Baked Macaroni and Cheese

Name: Macaroni and Cheese (Beecher’s Copycat Recipe)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4 tablespoons butter; 7 tablespoons all-purpose flour; 3 cups milk; 1 ½ cups sharp cheddar cheese (grated); ½ cup Monterey Jack cheese (grated); ¾ teaspoon kosher salt; ½ teaspoon chili powder; ¼ teaspoon garlic powder; 12 ounces elbow macaroni; ½ cup sharp cheddar cheese (grated); ½ cup Monterey Jack cheese (grated); ½ teaspoon chili powder

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This Baked Macaroni and Cheese skips anything fancy and sticks to the classics — a rich homemade cheese sauce made with sharp cheddar, Monterey Jack, and a touch of chili powder, finished with another layer of melted cheese straight from the oven. No boxed mix, no shortcuts. Just the real thing, and so worth making from scratch.

Macaroni and Cheese in a baking dish with a serving spoon scooping out a serving.

Sheila’s Recipe Snapshot

Style: Classic baked mac and cheese

Flavor: Creamy, cheesy, savory with a hint of spice

Time: 45 minutes (10 minutes prep, 35 minutes cooking)

Pro Tip: Don’t overcook the pasta; it will finish cooking in the oven and can turn mushy if overcooked.

Best For: A crowd-pleasing side dish for holiday dinners, potlucks, and Sunday suppers.

This baked macaroni and cheese is inspired by a memorable stop at Beecher’s Handmade Cheese Shop in Seattle’s Pike Place Market. We were visiting our daughter while she was working on her master’s degree, and wandered into the shop to watch fresh cheese curds being made. Of course, we sampled those—but it was the mac and cheese that really stayed with me.

Back home, I set out to recreate that same rich, creamy dish using ingredients I could easily find. Beecher’s version is made with penne, but I’ve swapped in elbow macaroni for a more classic, Southern-style baked mac and cheese. Since their signature cheeses aren’t readily available here, I use a combination of sharp cheddar and Monterey Jack, which gives you that same smooth, flavorful sauce.

What makes this version stand out is the from-scratch cheese sauce and just a touch of chili powder for a subtle kick—both stirred into the sauce and sprinkled on top before baking. It comes out hot and bubbly with a lightly golden finish, and around here, it’s one of those recipes the family always asks me to make again.

Ingredients needed to make baked macaroni and cheese.

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Ingredient Notes for Mac and Cheese Recipe

Butter | Butter is the base of the roux, which makes the sauce nice and rich.
All-purpose flour | Thickens the sauce and gives it that classic creamy consistency.
Milk | Whole milk works best for richness.
Sharp cheddar cheese | For that classic mac and cheese flavor.
Monterey Jack cheese | I also like to add some Monterey Jack to my macaroni and cheese. It melts beautifully and adds extra creaminess.
Kosher salt | To season the mixture and enhance the flavors.
Chili powder & garlic powder | To season the cheese sauce and add a subtle warmth (not spicy, just flavorful).
Elbow macaroni | The classic choice, perfect for holding onto that creamy sauce.
Extra shredded cheese | For a cheesy, melty topping.

Variations and Substitutions

Swap the cheese blend. Use all cheddar or mix in mozzarella, Colby Jack, or Gouda for a different flavor. Just don’t skip the cheddar.
Add a crunchy topping. Sprinkle breadcrumbs or crushed crackers on top before baking for extra texture.
Make it spicy. Add cayenne pepper or diced jalapeños for heat.
Use a different pasta shape. Shells or cavatappi work great for holding onto the sauce.
Add protein. Stir in cooked bacon or shredded chicken to make it more filling.

How to Make Macaroni and Cheese

This macaroni and cheese recipe comes together with a simple stovetop sauce and an easy oven bake.

Side by side photos of mixing seasonings into a roux in a saucepan.

STEP 1 | Make the base of the cheese sauce

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Gradually add the milk, whisking continuously to prevent lumps. Continue cooking, stirring often, until the sauce thickens, about 8–10 minutes.

Freshly grated cheese added and stirred into the sauce.

STEP 2 | Add cheese

Remove from the heat and stir in the cheddar, Monterey Jack, salt, chili powder, and garlic powder. Stir until smooth and fully melted.

Side by side photos of adding cheese sauce to the noodles and placing it in a baking dish.

STEP 3 | Combine cooked pasta and cheese sauce

Preheat the oven to 350°F. Butter a 9×13-inch baking dish. Bring a pot of salted water to a boil, then cook the macaroni until al dente according to package directions. Drain.

In a large bowl, combine the cooked pasta and cheese sauce, stirring until evenly coated. Transfer to the prepared baking dish.

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Shredded cheese added to the top of the mac and cheese to bake.

STEP 4 | Top with cheese and bake

Sprinkle the remaining cheddar, Monterey Jack, and chili powder evenly over the top. Bake uncovered for 20-25 minutes, or until hot and bubbly and the top is lightly golden.

Recipe Success Tips

Don’t overcook the pasta. Cook the macaroni just until al dente since it will continue cooking in the oven. Overcooked pasta can turn mushy once baked.

Whisk the sauce constantly. When adding the milk, keep whisking to avoid lumps. A smooth sauce makes all the difference in the final texture.

Use freshly grated cheese. Pre-shredded cheese doesn’t melt as smoothly due to added coatings. Grating your own gives you that silky, creamy finish.

Season as you go. Taste your cheese sauce before mixing with the pasta. Adjust salt and seasoning so the final dish isn’t bland.

Don’t skip the oven step. Baking brings everything together and gives you that signature golden top. It’s what takes this from stovetop mac to true baked macaroni and cheese.

Finished baked macaroni and cheese in a white baking dish.

Storage and Reheating Tips

To store: Keep in an airtight container in the fridge for up to 4 days.
To freeze: Freeze in a tightly sealed container for up to 2 months. Thaw in the fridge before reheating. You can double the recipe and freeze one of the baking dishes for later.
To reheat: Add a splash of milk to loosen up the sauce, then warm in a preheated 350-degree oven for about 20 minutes, until hot and bubbly, or microwave individual portions before serving.
To make ahead: Assemble the dish, cover, and refrigerate before baking. Just add a few extra minutes to the bake time.

Frequently Asked Questions

What is the secret to the best macaroni and cheese?

The secret is starting with a smooth, well-seasoned cheese sauce made from a proper roux. Don’t just use milk and cheese; add spices like chili powder or paprika along with garlic powder for added flavor. Using freshly grated cheese and baking it just until bubbly helps add flavor and some texture, too!

What kind of noodles go well in mac and cheese?

Elbow pasta is the classic choice because its shape holds onto the sauce so well. Other great options include shells or cavatappi, which have ridges and curves that catch even more of that creamy cheese.

What’s the best cheese for macaroni and cheese?

Sharp cheddar is the go-to for bold flavor, while a melty cheese like Monterey Jack adds creaminess. Instead of Monterey Jack, you can use mozzarella, gruyere, Swiss, Gouda, or Colby Jack. A blend of cheeses gives you the best balance of flavor and smooth texture.

Can I make macaroni and cheese ahead of time?

Yes. Assemble the dish, cover, and refrigerate before baking. You’ll need to add a few extra minutes to the bake time since everything has chilled.

Fork with a bite of macaroni and cheese on it with a bowl of it below.

Looking for More Pasta Recipes?

If pasta is popular in your house (like it is in mine), you have to try my Pasta Carbonara with Cheese or my Marry Me Chicken Pasta!

What to Serve With Macaroni and Cheese

Of course, homemade mac and cheese can be served all on its own or as a side dish. It pairs beautifully with so many different dishes! I love serving it with Oven Barbecue Chicken Breast, Slow Cooker Pulled Beef, or Smoked Meatloaf!

For a full Southern spread, serve it with Homemade Biscuits or Southern Cornbread, too.