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One-Pan Oven Mac and Cheese

This recipe offers a convenient one-pan method for baking creamy macaroni and cheese directly in the oven. Uncooked macaroni is combined with a rich blend of Fontina, sharp Cheddar, white Cheddar, and mozzarella cheeses, along with half-and-half and milk, then baked until tender and golden brown. It's a simple yet indulgent dish perfect for a comforting meal with minimal cleanup.
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Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2555.3 kcal

Equipment

  • 1 Oven-Safe Baking Dish Preferably 9x13 inch or similar capacity
  • 1 Box Grater For fresh grating of cheeses
  • 1 Measuring Cups For liquids and pasta
  • 1 Large Mixing Spoon or Spatula For combining and stirring ingredients
  • 1 Aluminum Foil For covering the baking dish

Ingredients
  

Main

  • 0.5 8 ounce package Fontina cheese
  • 0.5 8 ounce package sharp Cheddar cheese
  • 2 cups uncooked macaroni
  • 1.5 cups half-and-half
  • salt and ground black pepper to taste
  • 0.25 cup shredded white Cheddar cheese
  • 0.25 cup shredded mozzarella cheese
  • 0.5 cup milk

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Grate the Fontina and sharp Cheddar cheeses, if they are not already shredded.
  • In a large, oven-safe baking dish (approximately 9x13 inch), combine the uncooked macaroni, half-and-half, milk, grated Fontina, and grated sharp Cheddar.
  • Season the mixture generously with salt and freshly ground black pepper to taste.
  • Stir all ingredients thoroughly, ensuring the macaroni is fully submerged in the liquid for even cooking.
  • Cover the baking dish tightly with aluminum foil to trap steam, which is crucial for cooking the pasta.
  • Bake for 30 minutes.
  • Carefully remove the foil, stir the mac and cheese to prevent sticking and ensure even cooking, then sprinkle with the shredded white Cheddar and mozzarella cheeses.
  • Return the uncovered dish to the oven and continue baking for another 15-20 minutes, or until the pasta is tender and the cheese is bubbly and golden brown.
  • Let the mac and cheese stand for 5-10 minutes before serving to allow the sauce to set slightly, enhancing its creamy consistency.

Notes

This one-pan method leverages direct oven cooking for convenience. Ensure your baking dish is adequately sized to prevent overflow and allow for even heat distribution. For optimal pasta texture, stir the mixture midway through baking; this prevents sticking and ensures all macaroni absorbs the rich liquid. The blend of Fontina and mozzarella provides excellent melt and stretch, while sharp and white Cheddar contribute deep, savory notes. Consider a pinch of freshly grated nutmeg or a teaspoon of dry mustard powder for enhanced depth of flavor. A final quick broil can create a delightful golden-brown, crispy top layer.