This Dolly Mac and Cheese is a rich, creamy, old-fashioned baked macaroni and cheese made with tender elbow macaroni, plenty of cheddar, butter, milk, and a smooth homemade cheese sauce. The inside stays creamy while the top bakes into a bubbly, golden layer of melted cheese.
It’s the kind of comforting side dish that belongs beside fried chicken, meatloaf, pot roast, ham, barbecue, or a big Sunday dinner. It’s also perfect for Thanksgiving, Christmas, Easter, potlucks, and family gatherings.
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: 45 minutes
Servings: 8–10
Why You’ll Love This Recipe
- Rich and extra creamy
- Lots of real cheese
- Golden baked cheese topping
- Simple everyday ingredients
- Easy to prepare ahead
- Great for holidays and potlucks
- Classic Southern-style comfort food
- Easy to customize with different cheeses
Ingredients
Macaroni
- 1 pound elbow macaroni
- 1 tablespoon salt for the pasta water
Creamy Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon black pepper
- ½ teaspoon salt, or to taste
- 3 cups freshly shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup sour cream
For the Top
- 1 cup shredded cheddar cheese
- 2 tablespoons melted butter, optional
- ½ cup buttery cracker crumbs or breadcrumbs, optional
How to Make Dolly Mac and Cheese
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Lightly butter or grease a 9×13-inch baking dish.
Step 2: Cook the Macaroni
Bring a large pot of salted water to a boil.
Add the elbow macaroni and cook it approximately 1–2 minutes less than the package directions.
You want the pasta slightly firmer than al dente because it will continue cooking in the oven.
Drain well.
Don’t rinse the macaroni.
Step 3: Make the Roux
Melt the butter in a large saucepan over medium heat.
Sprinkle in the flour.
Whisk continuously for approximately 1–2 minutes.
The mixture should become smooth and bubbly without becoming deeply browned.
This butter-and-flour mixture will thicken the cheese sauce.
Step 4: Add the Milk and Cream
Gradually pour in the whole milk while whisking constantly.
Add the heavy cream.
Continue cooking over medium heat for approximately 4–6 minutes, stirring frequently, until the mixture begins to thicken.
It should coat the back of a spoon.
Step 5: Add the Seasonings
Stir in:
- Garlic powder
- Onion powder
- Mustard powder
- Black pepper
- Salt
Mustard powder doesn’t make the macaroni taste strongly of mustard. It simply helps bring out the flavor of the cheese.
Step 6: Add the Cheese
Reduce the heat to low.
Add the cheddar and Monterey Jack a handful at a time, stirring after each addition.
Continue until the cheese is completely melted and the sauce is smooth.
Remove from the heat.
Step 7: Add Sour Cream
Stir in ½ cup sour cream.
This gives the sauce extra richness and a slight tang while helping the baked macaroni stay creamy.
Step 8: Combine with the Macaroni
Add the drained macaroni to the cheese sauce.
Gently stir until every piece is thoroughly coated.
At this stage, the mixture should look slightly saucier than you think it needs to be.
The pasta will absorb more sauce while baking.
Step 9: Transfer to the Baking Dish
Pour the macaroni and cheese into the prepared 9×13-inch baking dish.
Spread evenly.
Sprinkle the remaining 1 cup cheddar cheese across the top.
Step 10: Add a Crunchy Topping – Optional
For a crispy topping, combine:
- ½ cup cracker crumbs or breadcrumbs
- 2 tablespoons melted butter
Sprinkle over the cheese.
If you prefer a classic all-cheese top, simply leave the crumbs off.
Step 11: Bake
Bake uncovered for approximately 25–30 minutes.
The cheese should be melted and bubbling around the edges.
For a slightly more golden top, broil very briefly at the end, watching constantly so it doesn’t burn.
Step 12: Rest Before Serving
Remove the macaroni and cheese from the oven.
Allow it to rest for approximately 5–10 minutes.
This gives the sauce time to settle while keeping the center creamy.
Serve warm.
The Secret to Creamy Baked Mac and Cheese
Baked macaroni and cheese can easily become dry.
The first secret is not overcooking the pasta before baking.
The second is making plenty of sauce.
The macaroni absorbs moisture in the oven, so your mixture should look generously sauced when it goes into the baking dish.
Finally, don’t bake it longer than necessary. Once the edges are bubbling and the cheese on top has melted, it’s ready.
Always Shred Your Own Cheese
For an especially smooth cheese sauce, buy blocks of cheese and shred them yourself.
Some packaged pre-shredded cheeses contain anti-caking ingredients that can affect how smoothly they melt.
Freshly shredded cheddar melts beautifully into the warm sauce.
Best Cheese for Mac and Cheese
A combination of cheeses creates better flavor than relying on only one.
Sharp cheddar provides classic macaroni-and-cheese flavor.
Monterey Jack melts beautifully and makes the sauce creamy.
Other excellent options include:
- Colby Jack
- Gouda
- Gruyère
- Mozzarella
- Mild cheddar
- White cheddar
Try combining two or three rather than using too many varieties at once.
Extra Cheesy Mac and Cheese 🧀
For serious cheese lovers, add another 1 cup of shredded cheese.
A combination of sharp cheddar, Monterey Jack, and Gouda works especially well.
Save plenty for the top so the casserole develops a thick melted cheese layer.
Southern-Style Mac and Cheese
For a more traditional Southern baked variation, whisk 2 large eggs with approximately 1 cup of the milk before assembling.
The eggs give the finished casserole a firmer, more custard-like texture.
This version slices more cleanly than creamy stovetop-style macaroni and cheese.
Mac and Cheese with Velvety Cheese Sauce
If you prefer an especially smooth, nostalgic sauce, replace part of the shredded cheese with approximately 8 ounces processed melting cheese.
Combine it with sharp cheddar so you still get plenty of real cheddar flavor.
The result is exceptionally smooth and creamy.
Bacon Mac and Cheese 🥓
Cook 8 slices of bacon until crisp.
Crumble them.
Stir half into the macaroni before baking.
Sprinkle the remaining bacon over the cheese topping.
The smoky bacon works especially well with sharp cheddar.
Ham Mac and Cheese
Add 2 cups diced cooked ham to the macaroni.
This is a great way to turn mac and cheese from a side dish into a hearty supper.
It’s also an excellent way to use leftover holiday ham.
Chicken Mac and Cheese
Add approximately 2–3 cups shredded cooked chicken.
Rotisserie chicken makes this version especially easy.
Add broccoli for a complete chicken, broccoli, and cheese casserole.
Jalapeño Mac and Cheese 🌶️
Add:
- 1–2 finely diced jalapeños
- ½ teaspoon smoked paprika
- Pepper Jack cheese
For even more flavor, add crispy bacon.
Garlic Parmesan Mac and Cheese
Add 2 minced garlic cloves to the butter before adding the flour.
Replace approximately ½ cup cheddar with freshly grated Parmesan.
Finish with buttery breadcrumbs and extra Parmesan.
Broccoli Cheddar Mac and Cheese 🥦
Add approximately 2 cups lightly steamed broccoli florets.
Keep the pieces relatively small so they’re distributed throughout the macaroni.
Broccoli and sharp cheddar make a classic combination.
How to Make the Top Extra Crispy
For a golden, crunchy topping, combine melted butter with:
- Panko breadcrumbs
- Crushed buttery crackers
- Crushed cheese crackers
Sprinkle the mixture over the shredded cheese before baking.
If your family prefers a softer top, simply use cheese.
What to Serve with Mac and Cheese
This comforting casserole works beautifully with classic family-dinner favorites such as:
- Fried chicken
- Meatloaf
- Pot roast
- Baked ham
- Pulled pork
- BBQ chicken
- Hamburger steaks
- Green beans
- Collard greens
- Roasted broccoli
- Cornbread
- Biscuits
For a holiday meal, it pairs especially well with ham or turkey and green vegetables.
Make-Ahead Instructions
Prepare the macaroni and cheese through the assembly stage.
Transfer it to the baking dish.
Cover tightly and refrigerate for up to 24 hours.
When you’re ready to bake, remove the dish from the refrigerator while the oven preheats.
Add the final cheese topping and bake.
Because the casserole starts cold, it may require a little additional baking time.
Storage
Allow leftovers to cool promptly.
Transfer to an airtight container or cover the baking dish tightly.
Refrigerate for up to 3–4 days.
The pasta will continue absorbing sauce during storage, so leftover macaroni will naturally be thicker.
How to Reheat Mac and Cheese
Oven
Place the macaroni in an oven-safe dish.
Add a small splash of milk.
Cover with foil and heat at 325°F (165°C) until thoroughly hot.
Stovetop
Place leftovers in a saucepan over low heat.
Add a little milk and stir gently until creamy and hot.
Microwave
Add a splash of milk to an individual portion.
Heat in short intervals, stirring between each interval.
The extra milk helps restore some of the original creamy texture.
Can You Freeze Mac and Cheese?
Yes.
Cool completely and transfer to freezer-safe containers.
Freeze for approximately 2 months.
Thaw overnight in the refrigerator before reheating.
Adding a splash of milk or cream during reheating helps restore the sauce.
Frequently Asked Questions
What makes this mac and cheese creamy?
A homemade butter-and-flour sauce made with whole milk, cream, cheese, and sour cream creates the creamy texture.
What pasta is best?
Elbow macaroni is the classic choice, but shells, cavatappi, or short tube pasta also work.
Why should I undercook the pasta?
It continues cooking in the oven. Slightly undercooking it prevents mushy macaroni.
Can I use only cheddar?
Yes. Sharp cheddar alone makes excellent mac and cheese.
Can I use different cheeses?
Absolutely. Monterey Jack, Colby, Gouda, Gruyère, and white cheddar are all good options.
Why is my cheese sauce grainy?
Excessive heat can cause cheese to separate. Lower the heat before gradually adding the shredded cheese.
Why did my mac and cheese turn out dry?
There may not have been enough sauce, the pasta may have been overcooked initially, or the casserole may have baked too long.
Can I leave out the heavy cream?
Yes. Replace it with additional whole milk.
Can I leave out sour cream?
Yes, although it adds extra creaminess and tang.
Do I need breadcrumbs?
No. They’re completely optional.
Can I add bacon?
Yes. Crispy bacon is one of the easiest additions.
Can I make it ahead?
Yes. Assemble it up to a day ahead and refrigerate until baking.
Can I make this for Thanksgiving?
Absolutely. Baked mac and cheese is an excellent holiday side dish.
How long do leftovers keep?
Properly refrigerated leftovers are best within 3–4 days.
Can I freeze it?
Yes. Freeze in airtight containers for approximately 2 months.
Pro Tips
Cook the macaroni slightly less than al dente, shred your own cheese when possible, and keep the heat low when melting cheese into the sauce. Make the mixture generously saucy before it goes into the oven because the pasta will absorb additional moisture.
For the best contrast, keep the inside creamy and cheesy while allowing the top to become lightly golden. And once the casserole is bubbling, don’t keep baking simply to make it darker—that’s one of the easiest ways to dry out homemade mac and cheese.
Final Thoughts
This Dolly Mac and Cheese is everything a comforting baked macaroni should be: tender pasta surrounded by a rich, creamy cheese sauce and covered with a bubbly layer of golden cheddar.
Keep it simple for a classic family side dish, or customize it with crispy bacon, ham, broccoli, jalapeños, Parmesan, or extra cheese. Served alongside fried chicken, meatloaf, barbecue, or holiday ham, it’s the kind of warm, old-fashioned comfort food that earns a permanent place on the family dinner table.
