This easy baked mac and cheese recipe features four cheeses—Cheddar, Gouda, Mozzarella, and Parmesan—for a rich and creamy texture. Made with a simple roux-based cheese sauce and topped with crispy bacon, it’s a comforting pasta dish perfect for weeknight dinners or family gatherings. Quick to prepare, oven-ready, and packed with flavor, this homemade macaroni and cheese is a must-try for cheese lovers.

A creamy, cheesy comfort dish loaded with four kinds of cheese and crispy bacon. Perfectly golden and bubbling from the oven, this baked mac and cheese is a crowd-pleaser.

Table of Contents

Ingredients

200 g (7 oz) spiral pasta
4 tbsp unsalted butter
60 g (1/2 cup) plain (all-purpose) flour
480 ml (2 cups) full-fat milk
75 g (3/4 cup) mature Cheddar, grated
75 g (3/4 cup) Gouda, grated
75 g (3/4 cup) Mozzarella, grated
50 g (1/2 cup) Parmesan, grated
6 rashers lightly cooked bacon, roughly chopped
2 tbsp fresh parsley, chopped

Instructions

Preheat the oven to 200°C / 400°F (fan).
Cook the pasta in a large pot of boiling water, reducing the cooking time by 1 minute from the package instructions. Drain and set aside.
While the pasta cooks, melt the butter in a large frying pan over medium-high heat.
Once melted, whisk in the flour gradually, stirring continuously to form a smooth paste (roux).
Slowly pour in the milk, whisking constantly until the sauce is thick and smooth.
Stir in the cheese, reserving 1 heaped tablespoon of each type for the topping.
Add the cooked pasta to the sauce and mix well until evenly coated.
Transfer the mixture to a baking dish. Sprinkle over the reserved cheese and chopped bacon.
Bake for 15–20 minutes until golden and bubbling.
Garnish with chopped parsley before serving.

Tips

Don’t overcook the pasta—keep it al dente to avoid mushy results after baking.
For a smoother sauce, warm the milk slightly before adding it to the roux.
Use freshly grated cheese for better meltability and flavor.

Variations and Substitutions

No bacon? Omit it or replace with sautéed mushrooms for a vegetarian version.
Swap cheeses depending on what you have: Emmental, Fontina, or Monterey Jack work well.
Add spice with a pinch of cayenne or some chopped jalapeños.
Boost texture by topping with breadcrumbs mixed with a little melted butter before baking.

FAQs

Can I make this ahead of time?
Yes. Assemble the dish up to the baking step, cover and refrigerate for up to 24 hours. Add a few minutes to the baking time if cold.

Can I freeze it?
Absolutely. Freeze after assembling but before baking. Thaw overnight in the fridge and bake as directed.

What if I don’t have spiral pasta?
Any short pasta like elbow macaroni, penne, or fusilli will work just fine.

Serving Suggestions

Pair with a simple green salad or roasted vegetables.
Serve as a side with grilled chicken or sausages.
Add a drizzle of hot sauce or mustard for a flavor boost.

Why You’ll Love This Recipe

Combines four delicious cheeses for a rich, layered flavor
Easy to prepare with everyday ingredients
Crispy, cheesy top with a creamy interior
Crowd-friendly and kid-approved
Customizable for different tastes or dietary needs