Delicious Ooey Gooey Mac and Cheese
Let me tell you, there’s nothing quite like digging into a hot, bubbling dish of homemade mac and cheese fresh out of the oven. I’ve made this recipe more times than I can count, and every single time, it’s the first dish to disappear from the table. The golden crust on top, the rich, melty layers of cheese inside, and the tender elbow macaroni coated in velvety sauce all come together into something that feels like the warmest hug.
I started making this particular version of mac and cheese when I was craving that classic, diner-style dish but wanted something a bit more indulgent. After several experiments and tweaks, I landed on this ultimate combination of cheeses, baked to golden perfection. It’s become my go-to comfort meal, perfect for cozy nights or when I need to impress guests with something that tastes like a hug in casserole form.
The best part? This mac and cheese recipe is deceptively simple. It uses pantry staples and requires just a few steps, but the results are restaurant-worthy. Whether you’re serving it as a side for holiday dinners or making it the main event with a crisp salad on the side, it never disappoints.
Why You’ll Love This Delicious Ooey Gooey Mac and Cheese
This mac and cheese is a dreamy blend of nostalgia and indulgence. The béchamel-based cheese sauce turns ultra-creamy in the oven, and that layer of golden-baked cheese on top adds just the right touch of crunch. It’s packed with bold cheese flavor without being overwhelming, and the texture is perfectly gooey and stretchy—thanks to a blend of cheddar, mozzarella, and a secret hint of Gruyère.
You’ll also love how customizable it is. Prefer a smoky flavor? Toss in some smoked gouda. Want it spicy? A pinch of cayenne or a handful of diced jalapeños will do the trick. And whether you make it for a quick family dinner or bring it to a potluck, it’s sure to be a crowd favorite every single time.
How to Make Delicious Ooey Gooey Mac and Cheese
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente according to package instructions. Drain and set aside.
Step 2: Make the Cheese Sauce
In a large saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for about 1 minute. Gradually whisk in milk and continue stirring until the sauce thickens and becomes smooth.
Step 3: Add the Cheese
Lower the heat and stir in sharp cheddar, mozzarella, and Gruyère cheese until melted and fully incorporated. Season with salt, pepper, and a pinch of nutmeg if desired.
Step 4: Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce and stir until every piece is well-coated.
Step 5: Bake
Preheat your oven to 375°F (190°C). Pour the mac and cheese mixture into a greased baking dish or cast iron skillet. Top with extra cheese and bake for 20-25 minutes, or until bubbly and golden brown on top.
Recipe Variations and Possible Substitutions
This recipe is wonderfully versatile. You can easily swap in different types of cheese depending on your taste or what you have on hand. Smoked gouda, fontina, or even a sharp blue cheese can give this dish an entirely new dimension. For a spicy version, stir in a teaspoon of Dijon mustard or chopped pickled jalapeños.
If you’re looking for a gluten-free option, use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Want to sneak in some vegetables? Fold in cooked broccoli or spinach before baking. And for a protein boost, shredded chicken, crumbled bacon, or even ground beef all work beautifully with the creamy base.
Serving and Pairing Suggestions
This delicious ooey gooey mac and cheese is rich and satisfying on its own, but it pairs wonderfully with a range of sides and mains. For a simple dinner, I like to serve it with a crisp green salad tossed in lemon vinaigrette or a plate of roasted vegetables. If I’m making it part of a bigger spread, it works beautifully as a side to roasted chicken, barbecue ribs, or even meatloaf.
Want to elevate it further? Add a drizzle of truffle oil just before serving, or sprinkle it with fresh herbs like thyme or chives for a bit of brightness. A cold glass of white wine, such as Chardonnay or Sauvignon Blanc, complements the creamy richness perfectly.
Storage and Reheating Tips
If you find yourself with leftovers (which is rare in my house!), you can store them in an airtight container in the refrigerator for up to 4 days. To reheat, I recommend placing a portion in an oven-safe dish, covering with foil, and warming in a 350°F oven for about 15-20 minutes. For quicker reheating, the microwave works too—just be sure to cover the dish and add a splash of milk to maintain the creamy texture.
You can also freeze baked mac and cheese. Let it cool completely, wrap it tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat as above.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the mac and cheese up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. When you’re ready, just bake as directed, adding an extra 5-10 minutes to account for the chill.
What’s the best cheese combination?
Sharp cheddar is a must for flavor, mozzarella adds the gooey stretch, and Gruyère brings a slightly nutty depth. Feel free to experiment with others like smoked gouda, fontina, or Monterey Jack.
How can I make it spicier?
Add a pinch of cayenne pepper, a few dashes of hot sauce, or mix in chopped jalapeños. Pepper jack cheese is also a great spicy addition.
Can I use pre-shredded cheese?
While convenient, pre-shredded cheese often contains anti-caking agents that affect melting. For the creamiest results, shred your cheese fresh.
How do I keep the sauce from getting grainy?
Be sure to add cheese off the heat and stir gently until melted. High heat or overcooking can cause the cheese to separate.
Related Recipe You’ll Like
If this baked mac and cheese has won your heart, you should definitely try my Creamy Baked Four Cheese Pasta. It’s a rich and comforting dish with layers of fontina, provolone, parmesan, and mozzarella that melt into pure perfection. Another must-try is my Garlic Herb Scalloped Potatoes, which pair wonderfully with roasted mains and are always a hit at the table.
Love one-pot meals? My Cheesy Broccoli Rice Casserole is a game-changer—quick to prepare and full of wholesome flavor with just a handful of ingredients. Each of these recipes is tested, beloved, and ready to bring joy to your kitchen.
Save and Share This Recipe for Later
Don’t let this ooey gooey masterpiece get lost in the shuffle—pin it to your favorite Pinterest board so you can come back to it whenever that cheesy craving strikes.
If you enjoyed this recipe, spread the love! Share it with your friends and family on Facebook, Instagram, or by email. It makes a fantastic holiday dish, weekday comfort food, or crowd-pleaser at potlucks, so why keep it to yourself?
Delicious Ooey Gooey Mac and Cheese
This Delicious Ooey Gooey Mac and Cheese is the ultimate baked comfort food classic. Featuring tender elbow macaroni coated in a creamy béchamel sauce, it's loaded with a gooey blend of sharp cheddar, mozzarella, and Gruyère cheese. Baked to golden, bubbly perfection, this mac and cheese is rich, cheesy, and incredibly satisfying. It's perfect for family dinners, holidays, or any time you're craving a cheesy indulgence. Easy to make and endlessly customizable, this is your new favorite recipe for traditional baked mac and cheese.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup Gruyère cheese, shredded
- Salt and pepper, to taste
- Pinch of ground nutmeg (optional)
- Extra shredded cheese for topping
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about 1 minute.
- Gradually whisk in the milk and stir constantly until the mixture thickens and becomes smooth.
- Lower the heat and stir in the cheddar, mozzarella, and Gruyère cheeses. Stir until fully melted and smooth.
- Season the sauce with salt, pepper, and nutmeg if using.
- Add the cooked pasta to the cheese sauce and mix until well coated.
- Pour the mac and cheese mixture into a greased baking dish or cast iron skillet.
- Sprinkle extra cheese on top.
- Bake for 20–25 minutes or until bubbly and golden on top.
- Let it sit for 5 minutes before serving.
Notes
- For extra flavor, add a teaspoon of Dijon mustard or a splash of hot sauce to the cheese sauce.
- To make it gluten-free, use GF pasta and flour.
- Add-ins like cooked bacon, roasted broccoli, or diced jalapeños make tasty upgrades.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
