Baked Mac & Cheese

5 stars
(2 ratings)
Baked Mac & Cheese

All roads lead to mac and cheese. I present… my Thanksgiving week flow chart: 

You are hosting → Bake this mac and cheese for your family on Monday, and you’ll have almost enough leftovers to get you through ‘til Thursday. Serve it with roasted broccoli, an easy side salad, or carrot sticks and call it a day. 

You are not hosting, but tasked with bringing a side → Bake this mac and cheese. Your family and friends will love you. It can be made a few days ahead and baked or re-heated the day of. 

You are swapping the stressful Thanksgiving dinner at your sister-in-law’s for mai tais on a tropical beach → Count your blessings. 😉 Then, bake this mac and cheese before you leave and freeze it in smaller portions for easy meals when you return to the real world. 

You are not hosting but tasked with bringing the wine, and your kids are off school all week → Let your kids bake this mac and cheese. And buy an extra bottle for yourself. 

Whatever your plans are this week, you’ve got yourself a win with this mac and cheese. 

Happy Thanksgiving week, everyone!

May you cook and eat, and laugh and love ‘til your heart’s content!

Make an upgraded classic! Bake four-cheese macaroni topped with crunchy bread crumbs.

  • Active Kitchen Time: 20-30 minutes
  • Yield: 6-8 servings
  • Cook Time: 15 minutes


  • 1 lb dried cavatappi pasta (or similar)
  • ¼ cup flour
  • 1 tsp kosher salt
  • ½ tsp ground black pepper
  • 1 tsp ground mustard powder
  • 1 cup panko bread crumbs
  • ¼ cup olive oil
  • 8 oz sharp white cheddar cheese
  • 8 oz Gruyère (or Swiss) cheese
  • 8 oz Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
  • 4 Tbsp butter
  • 4 cups whole milk

Supper Smarts:

  • Super Swaps: If you are a mac and cheese traditionalist who insists on it being orange, swap the white cheddar for a sharp orange cheddar.

  • Make Ahead: Wait to bake - refrigerate for up to 3 days and top right before baking – or freeze, and then cook until cheese is bubbling.

  • Serving Suggestions: Mix in cooked broccoli to bake with the mac and cheese, or roast it to serve alongside.

  • Kitchen Helper: Grating cheese is the most time-intensive part of this recipe, so involve everyone and take turns with the grater.


Bring pot of salted water to boil. Cook 1 lb dried cavatappi pasta (or similar) according to package until al dente.
Meanwhile, grate 8 oz sharp white cheddar cheese, 8 oz Monterey Jack cheese, and 8 oz Gruyère on large holes of box grater. Set aside.
Drain pasta in colander. Return to pot and set aside.
Preheat oven to 425°F.
Make a roux. Melt 4 Tbsp butter over medium heat. Add ¼ cup flour. Cook 3 min, whisking constantly.
Slowly add 4 cups whole milk, a little at a time. Whisk to fully incorporate before adding more.
Heat sauce until slightly thickened, about 10 minutes, stirring occasionally.
Turn off heat. Add 1 tsp kosher salt, ½ tsp ground black pepper, 1 tsp ground mustard powder, and grated cheeses. Whisk until fully melted.
Pour cheese sauce over noodles. Stir gently.
Pour mixture into baking dish.
Combine 1 cup panko bread crumbs, ¼ cup grated Parmesan cheese, and ¼ cup olive oil in small bowl. Sprinkle over top of baking dish.
Bake 15 minutes, until golden brown on top. TASTE & SHARE!

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Danielle December 11, 2023 @ 07:06 AM

This dish was very good – went with the swiss cheese instead of Gruyere & macaroni noodles instead of cavatappi. The reheated leftovers were even better!

Kathy Matthews November 19, 2023 @ 11:51 AM
We made this through the Raddish plus recipes and absolutely loved it! Our dinner guests said it was the best Mac and cheese they ever had.

Thank you for this Supper Club! It is a huge blessing. I love using my daughter’s recipes, and now have started my own loose leaf cook book of Supper Club recipes.