Here is my favorite baked ziti mac and cheese recipe, with tender pasta, a creamy cheese sauce, and a crispy baked top that combines the best of both classic comfort foods.
This baked ziti mac and cheese is what I make when my kids ask for something cheesy and filling on a busy weeknight. It’s basically two comfort food favorites rolled into one pan, and there are never any leftovers.
Why You’ll Love This Baked Ziti Mac and Cheese
- Simple ingredients – With just six basic ingredients, this recipe keeps things straightforward without any fancy add-ins you’d need to hunt down at the store.
- Extra cheesy and creamy – The combination of Monterey jack and sharp cheddar creates a rich, gooey cheese sauce that coats every piece of pasta perfectly.
- Perfect for feeding a crowd – This casserole-style dish is great for potlucks, family gatherings, or meal prep since it reheats beautifully throughout the week.
- Kid-approved comfort food – Mac and cheese is always a hit with children, and the baked ziti shape makes it fun to eat while still delivering that classic creamy taste everyone loves.
What Kind of Cheese Should I Use?
For this baked ziti mac and cheese, you’ll want to stick with block cheese that you shred yourself rather than pre-shredded cheese from a bag. Pre-shredded cheese is coated with anti-caking agents that can prevent it from melting smoothly, leaving you with a grainy sauce instead of that creamy texture you’re after. The recipe calls for Monterey jack and extra sharp cheddar, which is a great combo because the jack melts beautifully while the sharp cheddar brings plenty of flavor. That said, you can swap in other good melting cheeses like mild cheddar, Colby, or even Gruyere if you want to mix things up – just make sure whatever you choose melts well and has the flavor profile you’re looking for.
Options for Substitutions
This recipe is pretty straightforward, but here are some swaps you can make if needed:
- Ziti pasta: If you can’t find ziti, penne, rigatoni, or even elbow macaroni work great here. Just stick with a tubular pasta shape so the cheese sauce gets inside all those nooks and crannies.
- Monterey jack cheese: You can swap this with mozzarella, Colby jack, or mild cheddar. Just make sure to use a cheese that melts well and isn’t too dry.
- Extra sharp cheddar: If extra sharp is too strong for your taste, regular sharp cheddar or even mild cheddar works fine. You can also try a mix of different cheeses like Gruyere or fontina for something different.
- Whole milk: 2% milk can work in a pinch, though your sauce might be slightly less creamy. I wouldn’t recommend going lower than 2%, as the sauce needs that fat content to come together properly.
- Egg: The egg is important for binding everything together, so I’d suggest keeping it in the recipe if possible.
Watch Out for These Mistakes While Baking
The biggest mistake people make with baked ziti mac and cheese is overcooking the pasta before it goes in the oven – cook your ziti only until it’s slightly underdone (about 2 minutes less than the package directions) since it’ll continue cooking while baking and absorbing the cheese sauce.
Another common error is using pre-shredded cheese, which contains anti-caking agents that prevent it from melting smoothly, so always shred your Monterey jack and cheddar from blocks for a creamy, lump-free sauce.
Don’t skip tempering your egg by slowly whisking in a bit of the warm milk first, or you’ll end up with scrambled eggs in your pasta instead of a smooth custard.
Finally, resist the urge to crank up the oven temperature to speed things along – baking at the proper temperature ensures the cheese melts evenly without separating into a greasy mess.
What to Serve With Baked Ziti Mac and Cheese?
Since baked ziti mac and cheese is pretty rich and filling, I like to balance it out with something fresh and crunchy on the side. A simple Caesar salad or mixed green salad with a tangy vinaigrette cuts through all that cheesy goodness perfectly. Garlic bread is always a crowd-pleaser if you want to go full comfort food mode, and it’s great for anyone who wants a little extra carbs with their carbs. For a more complete meal, add some roasted broccoli or green beans on the side – the veggies give you a nice break from all the cheese without feeling too heavy.
Storage Instructions
Store: Leftover baked ziti mac and cheese keeps really well in the fridge. Just cover it tightly with foil or transfer it to an airtight container, and it’ll stay good for up to 4 days. It actually makes great leftovers for quick lunches throughout the week.
Freeze: This freezes like a dream! You can freeze the whole casserole or portion it out into individual servings. Wrap it well in plastic wrap and then foil, or use freezer-safe containers, and it’ll keep for up to 3 months. I like to freeze individual portions so I can grab just what I need.
Reheat: To warm it up, cover with foil and bake at 350°F until heated through, about 20-25 minutes from the fridge or 45 minutes from frozen. You can also microwave individual portions for a few minutes, stirring halfway through. Add a splash of milk if it seems a bit dry after reheating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-60 minutes |
| Total Time | 60-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2700-2900
- Protein: 110-120 g
- Fat: 145-160 g
- Carbohydrates: 185-200 g
Ingredients
- 12 oz dry ziti pasta
- 8 oz extra-sharp cheddar cheese, shredded (I use Cabot for this)
- 2 cups whole milk (whole milk gives better texture)
- 1 large egg
- 1 tbsp cold salted butter, sliced (room temperature works too)
- 8 oz Monterey Jack cheese, shredded
Step 1: Prepare the Baking Dish and Preheat Oven
Preheat your oven to 325°F (163°C).
Lightly grease a 2-quart baking dish with butter or nonstick spray to prevent sticking.
Step 2: Cook the Ziti Pasta
- 12 oz dry ziti pasta
Bring a large pot of water to a boil and add a generous pinch of salt.
Add the dry ziti pasta and cook until al dente, according to package instructions.
Drain the pasta, but do not rinse; set it aside.
Step 3: Shred and Combine the Cheeses
- 8 oz extra-sharp cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
While the pasta is boiling, shred both the extra-sharp cheddar and Monterey Jack cheeses.
Combine the shredded cheeses in a bowl and set aside.
I prefer shredding cheese from blocks rather than buying pre-shredded—it melts so much better.
Step 4: Assemble the Casserole Layers
- 1 tbsp cold salted butter, sliced
- cooked ziti pasta (from Step 2)
- combined shredded cheeses (from Step 3)
In the prepared baking dish, layer one third of the cooked ziti pasta (from Step 2), one third of the combined shredded cheeses (from Step 3), and half of the sliced salted butter.
Repeat these layers, finishing with a layer of cheese on top.
Gently press the mixture down into the baking dish to compact slightly.
Step 5: Add Egg and Milk Mixture
- 1 large egg
- 2 cups whole milk
In a bowl, beat together the egg and whole milk until smooth.
Slowly pour the mixture evenly over the layered casserole, making sure to cover as much surface as possible so the egg and milk will soak in.
Step 6: Bake the Casserole
Bake the casserole at 325°F (163°C) for 45 minutes to 1 hour, or until the top is golden brown, bubbly, and the milk mixture is set.
For an extra golden top, I sometimes broil the casserole for the last 2 minutes—just keep a close eye to avoid burning.
Creamy Baked Ziti Mac and Cheese
Ingredients
- 12 oz dry ziti pasta
- 8 oz extra-sharp cheddar cheese, shredded (I use Cabot for this)
- 2 cups whole milk (whole milk gives better texture)
- 1 large egg
- 1 tbsp cold salted butter, sliced (room temperature works too)
- 8 oz Monterey Jack cheese, shredded
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease a 2-quart baking dish with butter or nonstick spray to prevent sticking.
- Bring a large pot of water to a boil and add a generous pinch of salt. Add the dry ziti pasta and cook until al dente, according to package instructions. Drain the pasta, but do not rinse; set it aside.
- While the pasta is boiling, shred both the extra-sharp cheddar and Monterey Jack cheeses. Combine the shredded cheeses in a bowl and set aside. I prefer shredding cheese from blocks rather than buying pre-shredded—it melts so much better.
- In the prepared baking dish, layer one third of the cooked ziti pasta (from Step 2), one third of the combined shredded cheeses (from Step 3), and half of the sliced salted butter. Repeat these layers, finishing with a layer of cheese on top. Gently press the mixture down into the baking dish to compact slightly.
- In a bowl, beat together the egg and whole milk until smooth. Slowly pour the mixture evenly over the layered casserole, making sure to cover as much surface as possible so the egg and milk will soak in.
- Bake the casserole at 325°F (163°C) for 45 minutes to 1 hour, or until the top is golden brown, bubbly, and the milk mixture is set. For an extra golden top, I sometimes broil the casserole for the last 2 minutes—just keep a close eye to avoid burning.
