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.
I’m making this for Christmas Eve. My sister in law cannot eat Cheddar… what’s your recommendation?
Hey Amanda–you have plenty of choices! If you’ll bounce over and take a look near the bottom of this post: https://feastandfarm.com/18-secrets-to-the-richest-creamiest-mac-and-cheese/ you’ll find lots of options for your cheeses. You need a flavor cheese and a melting cheese. Swiss is a melting cheese and you can pick anything else from the list on the left to go with it. Colby jack, Romano or Asiago would all be delicious. –Rachel
Thank you! I bought Colby Jack & Monterey Jack. Plus I’m adding some bacon and crushed croutons to the top :)! Merry Christmas ?
You’ll love it! Merry Christmas to you!
I have to try this tomorrow for a reception after a funeral.
If I’m making a double batch is it better to split into two pans or use a 9 x 18?
It’s up to you Lindsey. A lot of people double and use a 9×13 and it’s fine. It’s just whatever is easiest for you to manage. –Rachel
Hi
When you say 2 cups of cheese do you mean 2-8oz bricks??
Hey Heather, nope. Cups are a volume measurement and ounces are a weight measurement. In this case you will want to grate/shred your cheese then measure two cups worth. I hope you like it! –Rachel
I use that Almond type milk can that be used instead of regular milk?
Hey Deborah, Yeah I guess you can. 😉 I know a lot of readers who have and they say they like it. Just make sure yours isn’t vanilla! Hahaha! –Rachel
If I double the recipe what size dish do I use
I think most people go with a 9×13 when they double it William. It won’t be a super thick layer in the pan (it will probably come about halfway up the sides) but that’s fine. Just keep an eye on it and cook it until the center is hot and bubbling. Should be great! –Rachel
Do you think this recipe would work for mac and cheese bites?
As in deep fried? I have no idea Terry. If you wanted to do that, you’d have to bake it and let it cool so you can form balls or squares then bread them and fry them–a task I’ve never tried. I’d think it would over cook the pasta and you’d have a squishy mess on your hands. :/
My only recommendation is to double your batch and don’t DONT change a thing besides your cheese choice ❤️
Super easy and tastes amazing ❤️
Hahaha Kelsey! I’m glad you enjoy it! And you’re right–all the cheese combinations out there will just make it that much better. Thank you for letting me know. 🙂 –Rachel
This has become my go-to recipe for Mac and Cheese. Its always satisfying.
I’m glad to hear that Julia!
Just wanted to say thank you for sharing such a great recipe. I made this for a huge party at our house and it was well liked by all. The sauce was so delicious, I found myself licking the spoon and the pot…it was that good. I’m planning on using tomorrow for another event since this seems like such a winner . The added 18 suggestions about cheeses to use, etc. is excellent. Now I know why pre-shredded cheeses do not turn out well. FYI: I used very inexpensive, store brand sharp cheddar and colby jack with a little bit of velveeta. Probably the best mac and cheese I’ve ever tasted!
Hey Nicole, I lick the spoon too girl (as long as I’m not sharing it!). Hahaha. It’s hard not too. And I use inexpensive cheeses in mine as well. I buy sharp and Swiss at Aldi and it’s great every single time. Simple really is better in most cases. I’m so happy it has worked out well for you–come back and see me again soon. –Rachel