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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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.
- Prep and bake later: 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. When ready to bake, cook until the edges are bubbling and the center is warm.
- To freeze: Can’t freeze it.
Other 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.
To measure the pasta: 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.
To double, triple or quadruple: Simply multiply 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.
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.
This was by far the best tasting and easiest Mac and cheese ever. I will make it often as my family loved it. Thanks so much. Your video was so helpful.
Kate Walsh
Hey Kate, I’m so glad to hear that! You are so very welcome and I’m glad the video helped. 🙂 –Rachel
So if I wanted to make a double batch of this would I just double all the ingredients for it to turn out ok
Hey Alice, yes it sure would. Thankfully this is one recipe where doubling or tripling works just fine. –Rachel
Can I use Carr Valley Beer Cheese? Of course I need to shred it, but would that work? I’ve never made baked mac and cheese. I was at a restaurant and they had Brisket baked mac and cheese with beer cheese. Oh snap nummy!
Hi Cindy,
I haven’t had that specific brand of beer cheese but here in Kentucky at least, beer cheese is more of a spread–like thick pimento cheese. So if you are talking more about a cheese that has beer in it, that’s fine. Just shred it and use as usual. If you are talking about a more spreadable cheese like I’m used to, I think you could use that as well. Just add a cup/cup and a half to the thickened milk as you would shredded cheese and stir well until it melts. I’d imagine it will be just fine. Let me know how it turns out! –Rachel
Thanks it’s a block of cheese. Beer Kaese, similar in texture to havarti. Hopefully it turns out as close to good as what I had.
Ah. I see. Yes Cindi you’ll be just fine with that. Down here in the south beer cheese is a spread you put on crackers. 😉 –Rachel
I’m 43 and this was my first attempt with making mac and cheese. (don’t judge me) But this recipe is delicious and oh so every easy.
Cicely we are a judgment free zone around here girl! Congratulations. I know people think I’m lying when I say my recipes are easy and delicious but I’m really telling the truth! I hope you’ll find even more new recipes to try and have lots more homemade success. –Rachel
Hi! If I use the whole box of pasta, how many servings I could serve?
A pound of pasta would feed roughly 8 to 10 people depending on what other side dishes you’re having and how big they eat Gloria. 😉 –Rachel
I made this tonight and it was AMAZING!! It was my first attempt at macaroni and cheese and I will make it again and again! Really easy but so, so good!!!
Thank you for posting this recipe!
Elise girl I’ll never steer you wrong! Good food is real food and it’s really easy to do. Thank you for letting me know–come back soon! –Rachel
This receipe is easy and delicious. I use sharp cheddar and pepper jack cheese which gives it a lot of flavor. I add ham on half for my meat lover husband. I give this receipe five stars. I have tried a lot of recipes and this is the only one I would give five stars so far??
Thank you for the 5 stars Anna! I love it too and think you are right on!! You can add any meat you like and I’ve done pepper jack too. You should check out my spicy mac and cheese version. It tastes almost like queso with pasta in it. Lordy mercy. You’ll love it. Just do a search for it with the search bar at the top of the site if you are on mobile. So good. Thank you for your feedback and come back soon! –Rachel
I wonder how this would do in a crock pot casserole dish? I am not going to bake it, just put it straight off the stove into the crockpot?
Hey Marsha, unfortunately this recipe doesn’t perform well when it sits for a long time. It gets really thick and the noodles absorb the sauce. It’s really meant to be served right out of the oven. –Rachel
This is very good and easy. I make it for the kids and add bacon and fried onions to thw top with extra cheese. Comes out a winner every time.
Smells divine we added a ham steak halfway through baking yum!