Baked Macaroni and Cheese
Baked macaroni and cheese doesn’t have to be complicated with layers of ingredients to be the soul-warming food you crave. This homemade baked macaroni and cheese is my most favorite and has pleased crowds, small families, kids and picky eaters alike–give it a try and you’ll see why.
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Sometimes you buy that glowing yellow macaroni in the box. Your kids like it, but it glows like the kryptonite they used in the old Christoper Reeve Superman movies.
That’s not normal people.
And I hate to break it to you, but there’s nothing real in that box either.
I hate feeding it to my kids and I dare say that you hate it too. But I can also guess you don’t know many other alternatives. Sure, you can get a box of Velveeta and melt that over some noodles. That works too, but that stuff doesn’t even need to be refrigerated. It’s mystery cheese.
So if you’re looking for the real deal, the old school baked macaroni and cheese the way your grandma might have made it–this is it.
Key Takeaways
- Stir constantly so the sauce doesn’t split and keep the heat down low.
- Use strong flavored cheeses like Swiss and sharp cheddar grated from a block and never bagged pre-shredded.
- Make sure to taste the sauce before baking and adjust with more salt or a dash of red wine vinegar to your preference.
- You can make this mac and cheese up to three days in advance and bake it later.
- It will get dry and mushy in a slow cooker. I don’t recommend one.
Can I make this macaroni and cheese ahead and bake it when I’m ready?
Yes you sure can. Just let it cool down, put some plastic wrap right against the surface of the mac and cheese (to keep it from forming a skin) and stick it in the fridge.
If you have a few minutes to bring it out and let it warm slightly before you bake it, do that. But if you can’t, just bake it till the center is hot and the edges are bubbling.
Can I freeze macaroni and cheese?
I get asked that a lot and my answer is always no.
As the pasta and cheese sauce sit, it will thicken and when you thaw it and bake it, the creamy consistency is just gone. It’s thick and gloppy.
Plus if you freeze it and it’s still a bit warm, water crystals will form and then thaw into your dish and could make it separate when you bake it.
Besides, it’s so fast to make, there’s not really a reason to freeze your macaroni and cheese.
Tips for the best macaroni and cheese you’ll ever eat
Feel like you may still need some help? If you have time, jump over to this post for the juicy details: 18 Secrets to the Richest, Creamiest Mac and Cheese You’ll Ever Eat or focus on these tips:
- Never stop stirring your milk once it hits the pan. If your skillet is too hot or you walk away and for a minute you could scorch the white sauce and it will curdle. It doesn’t really hurt the taste, but it will look sort of clumpy. Some readers have called it “grainy”. It only takes 5 minutes. Just hang out and stir until that sauce is thick enough to coat the back of your spoon.
- Use good cheese in your baked macaroni and cheese. That means avoiding bagged, pre-shredded cheeses because they contain cellulose (an anti-caking agent) that can cause your cheese not to melt as it should.
- Try to choose a melting cheese and a flavor cheese for the best flavor and texture in your baked macaroni and cheese. Sharp cheddar and Swiss are my favorites but you can go as bold as you want!
- Taste as you go. Taste your cheese sauce before you add your pasta. Is it bland? That can be because of the cheese you used or even the kind of salt you seasoned with. If it doesn’t have enough flavor, add a pinch more salt, stir it in and taste it again until it suits you.
- Feel free to add more pasta if you want to. Some people say that this recipe doesn’t have enough noodles in it, but I’ve never had that problem. And yes, you should cook your pasta before adding it to the cheese sauce.
Try a dash of vinegar for more zing
Because of the fat in the dairy, mac and cheese often needs some acid to bring the flavors to life. I love adding 1-2 teaspoons of red wine vinegar to the sauce before stirring in the pasta. Avoid strong vinegars like apple cider or white distilled.
Do I have to bake my macaroni and cheese?
Not if you don’t want to. You can actually eat it right from the pan or just stick it under the broiler for a few minutes to brown the top if you’d rather.
It works just as well and is a great shortcut when you are running low on time.
How can I dress up my macaroni and cheese?
This baked macaroni and cheese may be the most versatile dish ever.
Add in some red pepper for kick, any cheeses you like (Fontina is glorious in here), add veggies like broccoli and chopped chicken and it’s a one-dish meal even.
Or BACON. Hello. Yeah. Make some garlic bread crumbs for the top if you want some crunch and throw those on. It’s really endless. I use this recipe for the base of these ham and sage creamy noodles.
How to measure pasta for this recipe
This recipe is written by volume (cups) and sometimes people think that since a cup is 8 ounces (ounces is a weight measurement) that they can simply use 12-16 ounces of pasta or go by the weight of the dry pasta written on the box.
You’ll end up with problems if you do this.
Please follow the volume instructions and measure your pasta dry in a measuring cup meant for dry items (not a liquid one).
Small pastas like ditalini or little wagon wheels can go up to about 2 cups and be fine in the recipe, and large ones like bow tie or cellentani can as well. If you will stick to elbow pasta until you get the hang of things you’ll be better off.
I’ve made this recipe with every pasta shape on the market and if you will measure in cups, your recipe will be just right.
How to double baked mac and cheese
Simply double the recipe below (look for the 1x, 2x or 3x on the right side of the recipe to double or triple the ingredients). Then place it in a 9×13. The bake time should be close to the same. Just bake until the center is hot and the edges bubble.
What should I serve with my macaroni and cheese?
Avoid the temptation to make more starchy foods (like potatoes) with your mac and cheese. Instead, try:
- Crispy fried chicken tenders
- Classic stuffed peppers
- Southern cornbread
- Homestyle meatloaf with brown sugar glaze
Other macaroni and cheese recipes you’ll want to devour:
- Lobster mac and cheese
- Spicy baked macaroni and cheese
- Creamy ham and sage macaroni and cheese
- Three cheese stovetop ultra creamy mac and cheese
- The best baked macaroni and cheese with tomatoes
- Truly easy microwave easy mac and cheese
- Super Creamy gluten free mac and cheese
Baked Macaroni and Cheese
Ingredients
- 1 1/2 cups dry elbow macaroni shells or cavatappi
- 3 tablespoons butter or margarine
- 3 tablespoons all purpose flour
- 2 cups milk not skim
- 1/2 teaspoon each salt and pepper
- 2 cups shredded cheese I like 1 cup each of sharp cheddar and Swiss
Instructions
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil; add a generous sprinkling of salt the pasta.
- While the pasta cooks, melt the butter in a skillet or pot large enough to hold the pasta when it’s done.
- Add the flour and stir over medium heat until the mixture is lightly browned; 1-2 minutes.
- Add the milk and whisk to remove any lumps and add the salt and pepper.
- Cook over medium-high heat until the sauce thickens and starts to bubble. About 6 minutes.
- Stir in the cheese and whisk until smooth and melted. Turn off the heat.
- When the pasta is almost done but still firm, drain it and add to the sauce.
- Stir the pasta into the sauce and bake in a greased 2 quart dish (or an 8×8 pan works pretty well) 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve.
Love the sauce recipe, I added beef and jalapeno before I baked it to give it that manly dinner presentation. Thanks for the awesome recipe!
Manly dinners are always a good thing Ben. 😉 I’m so glad you enjoyed it! I actually have a hamburger mac version I’ve never posted before–I need to get that up for you to enjoy! –Rachel
I made this recipe using 2 cups of pasta, added some onion powder, and put a crumb topping on which gives it a nice crunch plus adds a little additional cheese. Used sharp cheddar. Was very careful to stir continually and heeded your warning when making the sauce. One of my grandsons decided ahead of time that he would not eat it – his brother and friend liked it so he went and got some too. It is very mild even with sharp cheddar – they are used to the dry box mix.
Hey Deborah–sounds like you did a good job! If you can help a child inch their way away from a boxed version I’d say your mission for the day was accomplished. Real food and grandma for the win! Way to go. –Rachel
Hi there, if I want to make this big enough to fill a 13×9 baking dish, would I need to double or triple the recipe?
Hey Ashlyn, I’d lean toward triple. You may have some left over, but that’s a good snack. 😉 I’d not fill it super deep. No more than two inches so everything cooks evenly. Enjoy! –Rachel
Hi, I’m planning to make this for a potluck at our church this weekend. Do you think the macaroni will get too mushy if I let it sit for about an hour? Should I just skip the baking part to be safe ? Thanks.
Hey Amelia, you know–here’s the bummer about the whole thing: when any homemade mac and cheese sits, it’s not that it gets mushy, but that it gets thick. The pasta absorbs the sauce and you’re left with something that isn’t creamy. I’ve had friends make this recipe and bring it to pot lucks and I have to say, it’s just not the same. It’s not bad, but it’s not the creamy version it’s intended to be. If you really want to make it, go for it. Just don’t expect it to stay gooey.The flavor will still be there. –Rachel
Rachel, I just saw your video of this and you were great!! I knew you would be!! You made me want to go straight to the kitchen and make some. Way to go…can’t wait to see more!!
I have Finally found a mac and cheese recipe that my husband says is like his mama’s! Thank you!
JULIE! Girl if this comment thing had a happy dance area I’d use it. The highest of high food praise is when you make something that he says tastes like his mama’s. Go on with yourself! 🙂 –Rachel
Did you mean 1 1/2 cups of dry pasta? I made large elbows and the amount of pasta seems only enough for 3 people? Definitely not enough to fill a cast iron skillet. I hope o have enough sauce if I make the full pound of pasta. Do you know if I will need to make more sauce? Thanks
Hey Melissa, yep that’s dry pasta. If you will notice the recipe states to cook the pasta in the first step so the measurement in the ingredient list is for dry, then you cook it. And it depends on the size of your skillet I guess too. Mine is about a 10-inch or so and the amount of sauce is always right but feel free to add more pasta if you would like too. It works just fine. If you want to cook the whole box of pasta (one pound) you’d want to double the sauce.
Okay. You’ve absolutely nailed it. I’ve been searching for a recipe like my mum used to make growing up- simple, and tasty. And it’s taken me 10 years, til the age of 32 to find this, and I’M IN MAC AND CHEESE HEAVEN!
Thank you!
Well that makes me sad that it took you 10 years Laura, but I say better late than never and now you have the best recipe moving forward! I’m so glad you tried it and that it’s the one that speaks to your heart. I think food should always do that. 😉 Thank you for letting me know! –Rachel
Thanks for the recipe, I’m not sure where I went wrong but hoping you can help me…the sauce turned out kind of grainy (not smooth and creamy)…any idea why that might be?
Thanks
Hey Lama, I sure do. There are a few reasons this can happen: One is because you used a pre shredded cheese which has anti-caking agents on it that can affect melting. The other (and more likely reason) is because the milk and flour mixture got too hot while it was thickening. You have to stir the sauce the whole time over medium/medium high heat. Even walking away for 20 seconds is enough to overheat the mixture and cause it to split. If you’ll stand there and stir for the 5 or 6 minutes, just gently keeping everything moving, you won’t have that problem. Give it another try! –Rachel
I want to try a new recipe and have chosen yours. Can I use old cheddar along with smokey Gouda.
I sent my 60 year old son to get Swiss and wallah he got smoked Gouda.
I have everything ready (other than grating the smoked Gouda so I need an answer a.s.a.p.
Thank you in advance. Marny D.
Yes Marny! Go for it! It will be just fine!!