Star-Spangled Baked Mac & Cheese

Star-Spangled Baked Mac & Cheese (Creamy, Crowd-Pleasing, Cookout-Ready)

If you’re looking for the ultimate 4th of July side dish that disappears before the fireworks even start, this creamy, baked mac and cheese is it. Think velvety cheese sauce, tender pasta, and a bronzed, bubbly crust that steals the show next to burgers, ribs, and grilled corn. Inspired by Smoking & Grilling with AB's Creamy Mac N Cheese video, we’re giving this comfort-food classic a patriotic twist and all the pro tips to keep it impossibly smooth and celebration-ready.

Ingredients (Serves 8–10)

1 Lb elbow macaroni (or cavatappi for extra sauce cling)

4 Tbsp unsalted butter

1/4 cup all-purpose flour

3 cups whole milk, warmed

1 cup evaporated milk (ultra-creamy boost)

1 tsp Dijon or dry mustard (depth)

1/2 tsp garlic powder

1/4 tsp cayenne (optional heat)

1 1/2 tsp kosher salt, plus more for pasta water

Freshly ground black pepper

Cheese blend (about 5 cups total, freshly grated):

2 cups sharp cheddar
1 1/2 cups fontina or Monterey Jack (meltability)
1 cup Gruyère or smoked Gouda (complexity)
1/2 cup Parmesan (tangy, for the topping)

1/2 cup sour cream (silky finish)

1 cup panko or crushed butter crackers (topping)

2 Tbsp melted butter (for crumbs)

Step-by-step: Creamy Baked Mac & Cheese

Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook pasta 1–2 minutes shy of al dente (it will finish in the oven). Drain; toss with a drizzle of oil to prevent sticking.

Make the roux: In a wide pot over medium heat, melt 4 Tbsp butter. Whisk in flour and cook 1–2 minutes until it smells toasty (no browning).

Build the sauce: Slowly whisk in warm milk and evaporated milk. Simmer gently, whisking, until thick enough to coat a spoon. Season with mustard, garlic powder, cayenne, salt, and pepper.

Cheese it up: Off heat, stir in 4 1/2 cups of the mixed cheeses (reserve 1/2 cup cheddar + all Parmesan for the top). Fold in sour cream for ultra-creaminess.

Combine: Stir pasta into the sauce. Taste and adjust salt/pepper (the pasta will dull seasoning more than you think).

Top & bake: Transfer to a buttered 9×13″ dish. Mix panko/crushed crackers with melted butter, then combine with reserved cheeses. Scatter evenly. Bake at 350°F for 20–25 minutes, until bubbling at the edges and golden on top.

Party finish: Rest 10 minutes so slices hold, then garnish: chives or scallions, a pinch of paprika, and your red/white/blue accents on one corner for a playful July 4th “flag” look.

Make-Ahead & Transport Tips (Cookout Gold)

Night before: Assemble through Step 5. Cool, cover, and refrigerate.

Day of: Bring to room temp 30–40 minutes, add topping, and bake.

Traveling? Bake in a disposable aluminum pan; keep warm in an insulated carrier.

Holding: If it tightens up, fold in a splash of warm milk to loosen.

Flavor Variations for the Grill-Master Crowd

Smoky BBQ Mac: Stir in chopped smoked brisket or pulled pork; dust topping with smoked paprika.

Jalapeño Popper Mac: Add diced pickled jalapeños and crisp bacon; finish with scallions.

Lobster Mac (holiday splurge): Fold in butter-poached lobster and a squeeze of lemon.

Street Corn Mac: Mix in roasted corn, cotija, and a touch of chili-lime seasoning.

What to Serve With It (Red, White & Yum)

Mains: Char-grilled burgers, BBQ chicken, smoked ribs, or veggie skewers.

Sides: Watermelon-feta salad, grilled asparagus, tangy slaw, or a simple tomato salad.

Sauces: Classic BBQ, Alabama white sauce, or chimichurri for brightness.

Light the grill, cue the fireworks, and watch this Star-Spangled Baked Mac & Cheese disappear. It’s the kind of comfort-food classic that brings everyone back for seconds—and makes your July 4th table look (and taste) like a celebration. For the original video inspiration, check out the “Creamy Mac n Cheese | Baked Mac n Cheese” clip here. YouTube