Easy Mac and Cheese Recipe for 8x8 Pan

Mac and cheese baked in an 8×8-inch pan is a comforting, crowd-pleasing dish that combines creamy cheese sauce with tender pasta. Perfect for family dinners or potlucks, this recipe creates a rich, cheesy casserole with a golden crust that everyone will love. It’s simple to prepare and can be customized with your favorite cheeses or add-ins, making it an ideal go-to comfort food.

Ingredients

8 ounces (about 2 cups) elbow macaroni or pasta of choice
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese (optional for extra meltiness)
1/2 cup grated Parmesan cheese
2 cups whole milk or 2% milk
1/2 cup heavy cream (optional for creamier texture)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard (for depth of flavor)
1/2 teaspoon salt

Instructions

Preheat your oven to 375°F (190°C). Grease your 8×8-inch baking dish with butter or non-stick spray and set aside.

Cook the pasta in a large pot of salted boiling water until al dente, about 1 minute less than package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it forms a smooth paste, creating a roux.
Gradually whisk in the milk and heavy cream (if using), stirring constantly to prevent lumps. Bring the mixture to a gentle simmer; cook for 2-3 minutes until slightly thickened.

Remove the saucepan from heat and stir in the Dijon mustard, salt, and most of the shredded cheeses (reserve a little cheddar and Parmesan for topping). Mix until cheeses are melted and the sauce is smooth.
Add the cooked pasta to the cheese sauce and stir well to coat evenly.
Pour the mixture into the prepared 8×8-inch dish, spreading it into an even layer. Sprinkle the remaining cheese on top for a golden crust.

Bake uncovered in the preheated oven for 20-25 minutes, or until the top is bubbly and golden brown.
Remove from oven and let rest for 5 minutes before serving. This helps the dish set and makes for easier slicing.

Tips

Cheese substitutions: Feel free to swap or add other cheeses like gouda, Monterey Jack, or pepper Jack for different flavor profiles.

Make it gluten-free: Use gluten-free pasta and a gluten-free thickener like cornstarch or arrowroot powder instead of flour.
Prevent a grainy sauce: Make sure to add the cheese off the heat and stir until fully melted. Using freshly grated cheese also helps avoid clumping.
Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat or in short bursts in the microwave, adding a splash of milk if needed.

Serving Suggestions

This mac and cheese pairs wonderfully with a simple green salad, steamed broccoli, or roasted vegetables for a balanced meal. Add a slice of crusty bread or garlic bread on the side for extra comfort. For a protein boost, serve with fried chicken tenders, baked ham, or sautéed shrimp.

Variations

Spicy version: Add diced jalapeños or a dash of hot sauce to the cheese sauce for a spicy kick.
BBQ style: Mix in cooked, shredded chicken and a swirl of barbecue sauce before baking.

Vegetable-packed: Incorporate cooked vegetables like peas, cooked spinach, or roasted peppers into the pasta before baking.
Breadcrumb topping: Mix panko breadcrumbs with melted butter and sprinkle on top before baking for added crunch.

Storage and Reheating

Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, transfer to a microwave-safe dish and heat in 30-second intervals, stirring in between. Alternatively, reheat in a saucepan over low heat, adding a splash of milk or cream to restore creaminess. For best results, consume within 3 days to maintain flavor and texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare the dish up to the point of baking and refrigerate it overnight. Cover tightly with plastic wrap or foil, and bake as directed the next day, adding an extra 5-10 minutes to the baking time if chilled.

Can I freeze leftover mac and cheese?

While it’s possible to freeze leftovers, the texture may change slightly upon reheating, especially if made with a lot of cheese and cream. To freeze, let the dish cool completely, then transfer to a freezer-safe container and store for up to 2 months. Thaw in the refrigerator overnight before reheating.

What if I don’t have heavy cream?

If you don’t have heavy cream, you can omit it and use additional milk, or substitute with half-and-half for a richer sauce. The sauce may be slightly less creamy but will still turn out delicious.

How can I make this dish more decadent?

For a richer, more indulgent version, add cooked bacon bits, caramelized onions, or a splash of cream cheese to the cheese sauce. Top with extra cheese and breadcrumbs for a crispy, cheesy crust.

Is it necessary to pre-cook the pasta?

Yes, pre-cooking the pasta until al dente ensures it’s tender but not mushy after baking. Overcooked pasta may become too soft during baking, so follow the package instructions carefully.

Can I use different pasta shapes?

Absolutely! Penne, shells, or rotini all work well with baked mac and cheese. Just ensure the pasta is cooked al dente before mixing with the cheese sauce.

This classic baked mac and cheese in an 8×8 pan offers a creamy, cheesy, and satisfying meal perfect for any occasion. With simple ingredients and straightforward steps, it’s a foolproof recipe that guarantees comfort in every bite.

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Easy Mac and Cheese Recipe for 8×8 Pan