Melissa Jo’s Baked Macaroni & Cheese
If you love my family-favorite Grandma’s Best Mac & Cheese then you’re going to be obsessed with this holiday version — Melissa Jo’s Baked Macaroni & Cheese — the one I make every single Thanksgiving and Christmas. And if you want to round out your holiday table, make sure you check out some of my other classic sides like my Homemade Cranberry Sauce, my famous Sausage Stuffing (a family recipe!), my Sweet Potato Casserole, and my Broccoli Cheese Casserole.
In the same way that my Buffalo Mac & Cheese and Grandma’s Best Mac & Cheese deliver pure comfort, this version leans into the flavors I love most for the holidays — creamy cheeses, warm baked edges, and a crowd-pleasing crunchy topping. It’s easy, fuss-free, and unbelievably delicious. If you’re look for the best Holiday Side Dishes, or Holiday Desserts, or even Holiday Appetizers. I got them all lined up and ready for you just click the text!
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👝 How to Store Leftovers
Store in an airtight container in your refrigerator, or before baking it you can freeze it until thanksgiving and bake it then!
Tips & Tricks
☑️ Freshly shred your cheese
Pre-shredded cheese won’t melt as smoothly — freshly shredded is the secret to creamy holiday mac.
☑️ Onion isn’t traditional — but it’s magic
You won’t taste it. It simply makes the dish taste richer and more “from scratch.” Everyone will ask why yours tastes better!
☑️ Customize the cheeses
Feel free to swap in:
- Monterey Jack
- Colby Jack
- Gouda
- Havarti
- Pepper Jack
☑️ Don’t overcook the noodles
Slightly under al dente prevents mushy mac.
🤔 Common Questions
Yes — use an extra ½ cup milk.
Absolutely — this recipe is very flexible!
Melissa Jo’s Baked Macaroni & Cheese
Ingredients
For The Pasta
- 1 lb large elbow noodles
For The Sauce
- 4 tbsp salted butter
- ½ small sweet onion diced
- 3 tbsp flour
- ½ cup white wine
- 4 cups whole milk room temperature
- Salt & cracked black pepper to taste
Cheeses
- 16 oz freshly shredded cheddar cheese reserve 1 cup for topping
- 8 oz freshly shredded whole-milk mozzarella reserve ~¼ cup for topping
- 4 oz freshly shredded Gruyere cheese
- 8 oz Velveeta cut into cubes
Crunchy Topping
- 1½ cups seasoned panko breadcrumbs
- 4 tbsp melted butter
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the elbow noodles and cook 1 minute under al dente (they will finish in the oven).
- Drain and set aside.
Make the Creamy Cheese Sauce
- ❗️ IMPORTANT: For this recipe, slow and low wins the game.
- This is what gives you a silky, restaurant-level cheese sauce without scorching or gritty texture.
- In a large pot, melt the 4 tbsp butter over medium to medium-low heat.
- Add the diced onion and sauté until translucent only — not browned.
- You’re gently softening the onion so it melts into the sauce and gives you that deep, subtle flavor my Italian family has always used.
- Sprinkle in the flour and whisk continuously to form a smooth roux, keeping the heat medium-low.
- Pour in the white wine first and whisk. It will look a little goopy — that’s totally fine.
- Begin adding the milk slowly, about ½ cup at a time, whisking continuously over low heat.
- Once all the milk is added, increase the heat slightly and bring the sauce to a gentle low boil.
- As soon as it reaches a boil, drop it down to a very low simmer.
- Continue whisking until the sauce thickens enough that you can run your finger down the back of the spoon and the line stays.
Add the Cheeses
- Reduce heat to low.
Add:
- Most of the cheddar (save 1 cup for topping)
- Most of the mozzarella (save ¼ cup for topping)
- All of the Gruyere
- Stir slowly until melted and smooth.
- Add the Velveeta cubes and stir until completely melted.
- Taste the sauce and season with salt and cracked black pepper.
- Always taste after adding cheese — it adds salt on its own.
Assemble the Mac & Cheese
- Preheat oven to 350°F.
- Grease a 9×13 baking dish.
- Add a thin layer of cheese sauce to the bottom.
- Add half the cooked noodles.
- Sprinkle a little of the reserved mozzarella.
- Pour half the cheese sauce over top.
- Add the remaining noodles.
- Add the remaining sauce.
- Gently mix so all noodles are coated.
- Top with the reserved cheddar and mozzarella.
Add the Crunchy Topping
- In a bowl, combine 1½ cups seasoned panko with 4 tbsp melted butter.
- Sprinkle evenly over the top for that perfect golden crunch.
Bake
- Bake uncovered at 350°F for 45–50 minutes, or until bubbling and beautifully golden brown.
