Go Back

Baked Two Cheese Mac and Cheese

This is my family’s newest favorite way to enjoy mac and cheese. Check out how easy this dish is to make and taste the cheesy goodness. Enjoy!
Course Dinner, Main Course, Main Meal, Pasta Dinner
Cuisine American
Keyword baked mac and cheese, elbow pasta, mac and cheese, macaroni and cheese, two cheeses
Servings 6 main course servings
Author Pam


  • 8 ounces shredded cheddar cheese
  • 8 ounces shredded monterey cheese
  • 1 1/2 cups cooked elbow pasta
  • 5 tbsp unsalted butter
  • 3 tbsp all purpose flour
  • 2 cups whole milk, you can try using 2 percent but, I have not tried it so can’t tell you how it would come out
  • tsp coarse sea or kosher salt
  • 3/4 tsp ground black pepper


  1. Preheat oven to 350 degrees. Spray a glass 9 x 13 baking pan with cooking spray, set aside.

    2.Cook noodles as per package directions. Best to cook al dente. (A little under cooked, on the firm side)

    3.In a large skillet, melt 3 tablespoons butter.

    4.Add the flour and stir over medium heat until the mixture is lightly browned.

    5.Add the milk and whisk gently until combined and smooth.

    6.Add salt and pepper and cook over medium heat until the sauce thickens and starts to bubble.

    7.Slowly stir in both cheeses (save a little cheese to sprinkle later) and the last 2 tablespoons of butter and whisk until smooth and melted.

    8.Add the noodles once the cheeses have melted. Gently mix so you don’t break up any of the noodles.

    9.Pour into a baking dish.

    10.Sprinkle the remaining cheese on top and bake for 20 minutes or until golden brown.

    11.Let sit on a cooling rack for just 5 minutes before serving.  Enjoy!