Golden Leaves, Golden Cheese Baked Mac & Cheese Recipes for the Fall

With the chilly weather we had in August, it already feels like mid fall. The craving for warm foods and pumpkin spice lattes are in full effect. That being said, it's time to fire up our ovens and start baking, and what better to launch into the season with some good ol’ baked mac & cheese!

There’s endless ways to make a baked mac, but if you don't know where to start, we’ve got you covered. We gathered four of our team members (Jennifer, Brendan, Angela, and Arielle) and we each shared our favorite baked mac n cheese recipe, plus we’ll walk you through what bakeware works best for your mac and cheese.

What To Bake It In

Before you dive into the recipes, let’s talk bakeware. Remember, you don’t have to use the exact dish a recipe calls for—just pick one that suits your kitchen and style.

Cast Iron Braiser
Pros:

• Goes from stovetop to oven
  
  
• Comes with a lid
  
  
• Excellent heat retention
  
  
• Practically indestructible
  
  

Cons:

• Very heavy
  
  
• Usually an investment
  
  

Casserole (Baking) Dish
Pros:

• Great for serving
  
  
• Large yield (perfect for meal prep)
  
  
• More affordable
  
  
• Lighter than cast iron
  
  

Cons:

• Can’t use on the stovetop
  
  
• Breakable if glass or stoneware
  
  

Loaf Pan
Pros:

• Deep—great for layering
  
  
• Super affordable
  
  
• Lightweight
  
  

Cons:

• Smaller yield (a pro if you’re cooking for just a few)
  
  
• Can’t use on the stovetop
  
  

Cast Iron Skillet
Pros:

• Creates a beautifully crisp crust
  
  
• Stovetop to oven versatility
  
  
• Excellent heat retention
  
  
• Affordable depending on brand
  
  
• Lasts forever with proper care
  
  

Cons:

• Requires ongoing maintenance
  
  
• Heavy

The Fun Part: Recipes!

Here’s what our team is chefing up this fall:

Starting off strong with Brendan’s Buttermilk Mac & Linguica and Scallion. An option that makes you feel a little fancy without the hassle. Who knew using buttermilk instead of milk would make such a tasty difference!

If you want something a little more traditional, Angela’s Classic Hot Dog Mac & Cheese is an amazing option. It’s simple, comforting, and extremely delicious. 

Taking a twist on a British classic, Jennifer’s Fish & Cape Cod Chips Mac & Cheese adds some New England spunk to your typical fish and chips. With the satisfying crunch of Cape Cod chips, you’ll never have enough of this baked mac.

Are you vegetarian but want to try that seafood flavor? Arielle’s Vegetarian “Lobster” Mac & Cheese is perfect for you! Using lobster mushrooms, this baked mac creates a flavor identical to the classic lobster mac-n-cheese. Vegan substitutions are also available.

Scroll down to see recipes.

No matter which recipe or bakeware you choose, baked mac and cheese is the perfect way to welcome the cozy season ahead. So grab your favorite dish, gather your ingredients, and let the cheesy goodness bring everyone to the table.

Brendan’s Buttermilk Mac with Linguica and Scallions 

Ingredients:

• 1 lb pasta (small shells, macaroni, or similar)
  
  
• 3 cups buttermilk
  
  
• 4 oz salted butter
  
  
• 3 tbsp all-purpose flour
  
  
• 2 tbsp stone-ground mustard
  
  
• ¾ cup sharp cheddar, shredded
  
  
• ¾ cup gouda, shredded
  
  
• ½ cup gruyere, shredded
  
  
• ½ cup colby jack, shredded
  
  
• 12 oz ground linguica, precooked
  
  
• ½ cup chopped scallions
  
  
• 1 cup panko breadcrumbs
  
  
• ¼ cup grated Parmesan
  
  

Directions:

1. Preheat oven to 375°F.
   
   
2. Cook pasta until al dente. Drain and set aside.
   
   
3. In a large oven-safe skillet or braiser, melt butter over medium heat. Stir in flour and mustard to form a roux.
   
   
4. Slowly whisk in buttermilk and bring to a simmer. Optional: add garlic powder, oregano, sherry, or black pepper.
   
   
5. Gradually add shredded cheeses, stirring until melted and smooth.
   
   
6. Stir in cooked linguica and chopped scallions.
   
   
7. Add pasta and stir to coat evenly.
   
   
8. Top with an even layer of panko and Parmesan.
   
   
9. Bake for 30 minutes until golden and bubbly.
   
   
10. Let rest for 5–10 minutes before serving.
    
    

Angela’s Classic Hot Dog Mac & Cheese 

Ingredients:

• 1 lb pasta (small shells, macaroni, or similar)
  
  
• 3 cups half and half
  
  
• ½ cup salted butter
  
  
• ¾ cup sharp cheddar, shredded
  
  
• ¾ cup gouda, shredded
  
  
• ½ cup pepper jack, shredded
  
  
• 6 precooked hot dogs, chopped
  
  
• Ketchup (optional)
  
  
• 1 cup panko breadcrumbs
  
  
• ¼ cup grated Parmesan
  
  

Directions:

1. Preheat oven to 375°F.
   
   
2. Cook pasta until al dente. Drain and set aside.
   
   
3. In a large skillet or braiser, melt butter over medium heat. Add chopped hot dogs and sauté until browned.
   
   
4. Add half and half and heat until warm.
   
   
5. Gradually stir in all cheeses until melted and smooth.
   
   
6. Add cooked pasta and mix to coat.
   
   
7. Transfer to a baking dish or leave in the skillet if oven-safe.
   
   
8. Top with panko and Parmesan.
   
   
9. Bake for 30 minutes until golden and bubbling.
   
   
10. Cool for 5–10 minutes. Serve with ketchup if desired.

Jennifer's Fish and Cape Cod Chips Mac & Cheese

Ingredients:

• 1 lb pasta (small shells, macaroni, or similar)
  
  
• 2 lb cod fillets
  
  
• 1 party-size bag Cape Cod chips
  
  
• 3 eggs, beaten
  
  
• ¾ cup all-purpose flour
  
  
• 3 cups high-heat frying oil
  
  
• ½ cup salted butter
  
  
• 3 tbsp all-purpose flour
  
  
• 3 cups half and half
  
  
• ¾ cup sharp cheddar, shredded
  
  
• ¾ cup gouda, shredded
  
  
• ½ cup gruyere, shredded
  
  

Directions:

1. Preheat oven to 375°F.
   
   
2. Crush chips in the bag using a rolling pin. Transfer to a shallow bowl.
   
   
3. Set up dredging station: one bowl each for flour, beaten eggs, and crushed chips.
   
   
4. Coat cod in flour, dip in eggs (twice), then press into chips until fully coated.
   
   
5. Heat oil in a pan over medium-high. Flash fry cod 2 minutes per side or until golden. Set on paper towels.
   
   
6. Cook pasta until al dente. Drain and set aside.
   
   
7. In a large skillet or braiser, melt butter over medium heat. Stir in flour to form a roux.
   
   
8. Add half and half and heat until warm. Stir in cheeses until melted and smooth.
   
   
9. Stir in pasta until coated.
   
   
10. Transfer to a baking dish or keep in oven-safe pan. Top with fried fish, additional shredded cheese, and crushed chips.
    
    
11. Bake for 25 minutes until top is golden and bubbly.
    
    
12. Rest for 5–10 minutes before serving.
    
    

Arielle’s Vegetarian “Lobster” Mac & Cheese

Ingredients:

• 1 lb pasta (small shells, macaroni, or similar)
  
  
• 1.5 lb lobster mushrooms (or lion’s mane as a substitute)
  
  
• 3 tbsp salt
  
  
• 6 cups water
  
  
• ½ cup salted butter
  
  
• 1 tbsp flour or cornstarch
  
  
• 1 cup heavy cream
  
  
• 1½ cups milk
  
  
• ⅓ cup cream cheese
  
  
• ¾ cup mild white cheddar, shredded
  
  
• ½ cup smoked gouda, shredded
  
  
• Freshly cracked black pepper, to taste
  
  
• ½ cup panko breadcrumbs
  
  

Directions:

1. Wash and chop mushrooms into medium chunks.
   
   
2. In a saucepan, bring 6 cups of salted water to a boil. Add mushrooms and boil for 7 minutes, or until soft. Strain and pat dry.
   
   
3. Cook pasta until al dente. Drain and set aside.
   
   
4. In a large skillet or braiser, melt butter over medium heat. Sauté mushrooms for 2–3 minutes.
   
   
5. Sprinkle flour over the mushrooms and stir to form a roux.
   
   
6. Add cream and milk, stirring until evenly combined and heated through.
   
   
7. Gradually stir in cream cheese, cheddar, and gouda until melted and smooth. Season with black pepper.
   
   
8. Stir in pasta until well coated.
   
   
9. Transfer half the mac and cheese to a baking dish, sprinkle with extra cheese, add the remaining half, and top with more cheese and panko.
   
   
• If using an oven-safe braiser, skip layering and top directly with cheese and panko.
  
  
10. Broil until golden brown and bubbly (3–5 minutes).
    
    
11. Let cool slightly before serving.
    
    

Arielle’s Vegan “Lobster” Mac & “Cheese”

Ingredients:

• 1 lb pasta (small shells, macaroni, or similar)
  
  
• 1.5 lb lobster mushrooms (or lion’s mane as a substitute but it wont taste the same)
  
  
• 3 tbsp salt
  
  
• 6 cups water
  
  
• ½ cup vegan butter (olive or avocado-based recommended)
  
  
• 1 tbsp all-purpose flour
  
  
• 1 cup full-fat coconut milk
  
  
• 1½ cups oat milk
  
  
• ⅓ cup vegan cream cheese (Violife recommended)
  
  
• 1½ cups vegan cheese of choice (ensure it melts well)
  
  
• Freshly cracked black pepper, to taste
  
  
• ½ cup panko breadcrumbs
  
  

Directions:

1. Wash and chop mushrooms into medium chunks.
   
   
2. In a saucepan, bring salted water to a boil. Add mushrooms and boil for 7 minutes. Strain and pat dry.
   
   
3. Cook pasta until al dente. Drain and set aside.
   
   
4. In a skillet or braiser, melt vegan butter over medium heat and sauté mushrooms.
   
   
5. Stir in flour to form a roux.
   
   
6. Add coconut milk and oat milk. Heat gently until warm.
   
   
7. Gradually stir in vegan cream cheese and vegan cheese until fully melted. Season with black pepper.
   
   
8. Stir in pasta until evenly coated.
   
   
9. Transfer half to a baking dish, add vegan cheese, layer the rest, and top with more cheese and panko.
   
   
• If using an oven-safe braiser, top directly with cheese and panko.
  
  
10. Broil until golden and bubbling (3–5 minutes).
    
    

Cool slightly and serve.