If you love homestyle comfort food with simple, timeless flavors, this Joanna Gaines Mac and Cheese brings everything you expect from a classic baked macaroni dish. Inspired by Joanna’s signature style—warm, cozy, and family-centered—this mac and cheese is rich, creamy, and beautifully baked with a golden, bubbly top. I tried making it on a weekend when I wanted something nostalgic but extra comforting, and this recipe delivered exactly that. With its velvety cheese sauce and tender pasta, it feels like the food equivalent of a warm hug.
Why You’ll Love This Recipe
This Joanna Gaines Mac and Cheese is everything a classic mac should be: creamy, cheesy, straightforward, and deeply comforting. It uses staple ingredients but turns them into a perfectly balanced casserole with rich flavor and a wonderful baked crust. You’ll love how easy it is to prepare, how adaptable the cheese options are, and how well it pairs with just about any main dish—or stands proudly on its own.
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Joanna Gaines Mac and Cheese – Creamy, Classic & Comforting
- Total Time: 45 mins
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich, creamy, homestyle macaroni and cheese inspired by Joanna Gaines, featuring a smooth cheddar and Gruyère cheese sauce baked with tender pasta.
Ingredients
- 1 lb elbow macaroni
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the milk and heavy cream. Continue whisking until the sauce thickens, about 5–7 minutes.
- Remove from heat and stir in the cheddar and Gruyère until melted and smooth.
- Add salt, pepper, and paprika if desired.
- Stir in the cooked macaroni until evenly coated.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake for 20–25 minutes, or until bubbly and lightly golden around the edges.
- Let rest for 5 minutes before serving.
Notes
- Use freshly shredded cheese for the creamiest sauce.
- Add a breadcrumb topping for extra texture.
- Mix in cooked bacon or jalapeños for added flavor.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Elbow macaroni – The classic shape for holding creamy cheese sauce.
Butter – Forms the base of the roux and adds rich flavor.
Flour – Thickens the cheese sauce to a perfect velvety consistency.
Whole milk – Creates a smooth, creamy sauce.
Cheddar cheese – Sharp cheddar brings bold, traditional mac and cheese flavor.
Monterey Jack or Gruyère – Adds creaminess and helps the sauce melt beautifully.
Salt and black pepper – Essential for seasoning each layer.
Dry mustard powder – Adds subtle tang and depth (a classic mac ingredient).
Paprika – Brings gentle warmth and color to the cheese sauce.
Breadcrumbs (optional) – For a crunchy topping if you prefer texture.
Directions
Start by preheating your oven to 350°F (175°C). Grease a medium baking dish. Cook the elbow macaroni according to package directions until al dente, then drain and set aside.
In a large saucepan, melt butter over medium heat. Add the flour and whisk continuously for 1–2 minutes until it forms a smooth roux without browning. Slowly pour in the milk while whisking to prevent lumps. Continue cooking until the mixture thickens slightly.
Remove the saucepan from heat and stir in cheddar cheese, Monterey Jack (or Gruyère), salt, black pepper, mustard powder, and paprika. Stir until the cheeses fully melt into a smooth, creamy sauce.
Combine the cooked macaroni with the cheese sauce and mix evenly. Transfer the mixture into your prepared baking dish. For a baked topping, sprinkle with extra cheese or breadcrumbs.
Bake for 20–25 minutes or until the top is golden and the edges are bubbling. Let the dish rest for a few minutes before serving so the sauce sets slightly. Enjoy warm.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6–8 people. Preparation takes about 15 minutes, and baking takes 25 minutes for a total of 40 minutes.
Storage/reheating
Store leftovers tightly covered in the refrigerator for up to 4 days. Reheat in the oven at 325°F (165°C) for 10–15 minutes or microwave individual servings for 1–2 minutes. To refresh the creaminess, add a splash of milk before reheating. Freezing is not recommended, as the sauce may separate.
Variations and Customizations
Three-Cheese Blend – Add Gouda, Havarti, or Fontina for an even richer sauce.
Baked Bacon Mac – Mix in crispy bacon pieces.
Jalapeño Popper Mac – Add diced jalapeños and cream cheese.
Herb & Garlic Mac – Add garlic powder and fresh thyme for aroma.
Southwest Mac – Add taco seasoning and pepper jack cheese.
Truffle Mac – Add a touch of truffle oil for a gourmet twist.
Veggie Version – Fold in spinach, broccoli, or roasted tomatoes.
Protein Boost – Add shredded chicken, ham, or ground beef.
Crunchy Topping – Mix breadcrumbs with melted butter for a crispy finish.
One-Pot Stove-Top Version – Skip the baking and serve directly from the pot.
FAQs
What cheese melts best for mac and cheese?
Cheddar, Monterey Jack, Gruyère, and Fontina all melt beautifully.
Can I make this ahead of time?
Yes—assemble and refrigerate, then bake when ready. Add a splash of milk if the mixture thickens.
Do I need to bake it?
No, it’s delicious served stovetop-style as well.
Can I use pre-shredded cheese?
You can, but freshly grated melts smoother without additives.
What kind of milk works best?
Whole milk for richness, but 2% works too.
How can I prevent the sauce from becoming grainy?
Keep the heat medium-low and avoid overheating after adding the cheese.
Can I add spices?
Yes—nutmeg, cayenne, mustard powder, or garlic powder all add depth.
How do I keep baked mac moist?
Don’t overbake, and use enough milk and cheese in the sauce.
Can I freeze leftovers?
It’s not ideal—the texture can separate when thawed.
What pasta shapes can I use?
Shells, cavatappi, or rotini work great for holding creamy sauce.
Conclusion
This Joanna Gaines Mac and Cheese is everything you want in a classic, comforting baked casserole: creamy, cheesy, simple, and packed with homestyle flavor. It’s a dish that feels familiar yet indulgent, perfect for weeknight dinners, holiday tables, or making ahead for gatherings. Once you try this cozy recipe, it may just become your new go-to mac and cheese.
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