12 Cheesy Baked Mac and Cheese Recipes

Mac and cheese is the ultimate comfort food, and baking it takes it over the top — crispy golden crust, molten cheesy center. These 12 cheesy baked mac and cheese recipes go from classic sharp cheddar to Buffalo chicken, bacon-topped, and even a pumpkin version for fall.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Baked Cheddar Mac

The gold standard — sharp cheddar sauce and a buttery crumb top.

Ingredients

• 1 lb elbow macaroni
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 4 cups shredded sharp cheddar
• 1 tsp dry mustard
• 1/2 tsp paprika
• 1 cup buttered breadcrumbs

Instructions

1. Cook macaroni until just al dente; drain.
2. Melt butter; whisk in flour 2 minutes.
3. Whisk in milk; simmer until thick.
4. Melt in cheddar and mustard.
5. Toss with pasta; pour into a greased 9×13 dish.
6. Top with breadcrumbs and paprika; bake at 375°F for 25 minutes.

2. Bacon & Gruyère Baked Mac

Smoky bacon and nutty Gruyère in a luxuriously creamy bake.

Ingredients

• 1 lb cavatappi pasta
• 1 lb bacon, cooked and crumbled
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 3 cups shredded cheddar
• 1 cup shredded Gruyère
• 1 cup panko breadcrumbs

Instructions

1. Cook pasta al dente; drain.
2. Make a roux with butter and flour; whisk in milk.
3. Melt in cheddar and Gruyère.
4. Stir in pasta and half the bacon.
5. Top with remaining bacon and panko.
6. Bake at 375°F for 25–30 minutes.

3. Buffalo Chicken Mac & Cheese

Tangy buffalo chicken folded into creamy, bubbly mac.

Ingredients

• 1 lb elbow macaroni
• 2 cups shredded cooked chicken
• 1/2 cup buffalo hot sauce
• 1/2 cup butter
• 1/2 cup flour
• 3.5 cups milk
• 3 cups shredded cheddar
• 1/2 cup crumbled blue cheese

Instructions

1. Toss chicken with buffalo sauce; set aside.
2. Cook macaroni al dente; drain.
3. Make cheese sauce with butter, flour, milk, and cheddar.
4. Stir in pasta and buffalo chicken.
5. Top with blue cheese.
6. Bake at 375°F for 20–25 minutes.

4. Pumpkin & Sage Baked Mac

A fall twist — pumpkin puree and crispy sage in creamy white cheddar sauce.

Ingredients

• 1 lb shell pasta
• 1 can (15 oz) pumpkin puree
• 1/2 cup butter
• 1/2 cup flour
• 3.5 cups milk
• 3 cups shredded white cheddar
• 1 tsp ground sage
• 1 cup fried sage leaves, optional

Instructions

1. Cook shells al dente; drain.
2. Make a roux; whisk in milk and pumpkin puree.
3. Melt in white cheddar; season with sage.
4. Toss with pasta; pour into a baking dish.
5. Bake at 375°F for 25 minutes.
6. Top with fried sage leaves.

5. Sausage & Pepper Jack Mac

Savory sausage and spicy pepper jack for a mac with a kick.

Ingredients

• 1 lb elbow macaroni
• 1 lb breakfast sausage, browned
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 3 cups shredded Monterey Jack
• 1 cup shredded pepper jack
• 1/2 cup sliced green onions

Instructions

1. Brown the sausage; drain.
2. Cook macaroni al dente; drain.
3. Make cheese sauce with butter, flour, milk, and both cheeses.
4. Stir in pasta, sausage, and green onions.
5. Pour into a greased baking dish.
6. Bake at 375°F for 25 minutes until bubbly.

6. Three-Cheese Italian Baked Mac

Mozzarella, ricotta, and parmesan — like lasagna met mac and cheese.

Ingredients

• 1 lb rigatoni
• 2 cups shredded mozzarella
• 1 cup ricotta cheese
• 1/2 cup grated parmesan
• 1/2 cup butter
• 1/2 cup flour
• 3 cups milk
• 1 tsp Italian seasoning

Instructions

1. Cook rigatoni al dente; drain.
2. Make a béchamel with butter, flour, and milk.
3. Stir in mozzarella and parmesan; fold in ricotta.
4. Toss with pasta and Italian seasoning.
5. Pour into a baking dish; top with extra mozzarella.
6. Bake at 375°F for 25 minutes until golden.

7. Ham & Swiss Baked Mac

Diced ham and nutty Swiss with a Dijon kick and crumbly top.

Ingredients

• 1 lb elbow macaroni
• 2 cups diced ham
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 3 cups shredded Swiss cheese
• 1 tbsp Dijon mustard
• 1 cup buttered breadcrumbs

Instructions

1. Cook macaroni al dente; drain.
2. Make a roux; whisk in milk until thick.
3. Melt in Swiss and Dijon.
4. Stir in pasta and ham.
5. Top with buttered breadcrumbs.
6. Bake at 375°F for 25–30 minutes.

8. French Onion Baked Mac

Sweet caramelized onions and French cheeses — onion soup meets mac.

Ingredients

• 1 lb penne
• 1 cup caramelized onions
• 1/2 cup butter
• 1/2 cup flour
• 3.5 cups milk
• 2 cups shredded Gruyère
• 1 cup shredded fontina
• 1 tsp fresh thyme

Instructions

1. Caramelize onions low and slow, 25 minutes.
2. Cook penne al dente; drain.
3. Make cheese sauce; melt in Gruyère and fontina.
4. Stir in pasta, onions, and thyme.
5. Pour into a baking dish.
6. Bake at 375°F for 25 minutes until browned.

9. BBQ Pulled Pork Mac

Smoky pulled pork and barbecue sauce swirled into cheesy mac.

Ingredients

• 1 lb elbow macaroni
• 2 cups pulled pork
• 1 cup barbecue sauce
• 1/2 cup butter
• 1/2 cup flour
• 3.5 cups milk
• 3 cups shredded smoked cheddar
• 1/2 cup crispy fried onions

Instructions

1. Toss pulled pork with barbecue sauce.
2. Cook macaroni al dente; drain.
3. Make cheese sauce with smoked cheddar.
4. Stir in pasta and BBQ pork.
5. Top with crispy fried onions.
6. Bake at 375°F for 20–25 minutes.

10. Pesto Caprese Baked Mac

Bright basil pesto and melty mozzarella with juicy tomatoes.

Ingredients

• 1 lb cavatappi
• 1 cup pesto
• 1/2 cup butter
• 1/2 cup flour
• 3 cups milk
• 3 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1 cup cherry tomatoes, halved

Instructions

1. Cook cavatappi al dente; drain.
2. Make a béchamel; melt in mozzarella and parmesan.
3. Stir in pesto and cherry tomatoes.
4. Toss with pasta.
5. Pour into a baking dish.
6. Bake at 375°F for 20–25 minutes.

11. Broccoli Cheddar Baked Mac

Tender broccoli in sharp cheddar sauce — the veggie-packed classic.

Ingredients

• 1 lb elbow macaroni
• 2 cups steamed broccoli florets
• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk
• 3 cups shredded sharp cheddar
• 1/2 cup grated parmesan
• 1 cup buttered breadcrumbs

Instructions

1. Steam broccoli 3 minutes; chop.
2. Cook macaroni al dente; drain.
3. Make cheese sauce with butter, flour, milk, and cheddar.
4. Stir in pasta and broccoli.
5. Top with parmesan and breadcrumbs.
6. Bake at 375°F for 25 minutes.

12. Green Chile Baked Mac

Roasted green chiles and Monterey Jack with a crunchy tortilla top.

Ingredients

• 1 lb elbow macaroni
• 1 cup canned green chiles
• 1/2 cup butter
• 1/2 cup flour
• 3.5 cups milk
• 3 cups shredded Monterey Jack
• 1 tsp cumin
• 1/2 cup crushed tortilla chips

Instructions

1. Cook macaroni al dente; drain.
2. Make a roux; whisk in milk.
3. Melt in Monterey Jack, chiles, and cumin.
4. Toss with pasta.
5. Top with crushed tortilla chips.
6. Bake at 375°F for 20–25 minutes.