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.
My daughter said that this was the best mac and cheese she has ever had. And she’s had a lot of mac and cheese. I used Panko bread crumbs on top. It was wonderful. Thank you!!
Oh that’s wonderful Sara! Yay for kids who will eat and enjoy homemade recipes!!! Wonderful news. –Rachel
This was absolutely fantastic! I used both swiss slices and sharp white cheddar. Added a pinch of mustard and some chicken bouillon powder to the cheese sauce to take away the slight bitterness. AMAZING!
I’ve been making a very similar version for years and it’s a family favorite. Instead of making my white sauce on the stove, I use the microwave. I put the butter, flour, spices (including red pepper flakes and dry mustard) in the casserole fish and zap about 30 seconds until the butter melts. Then I stir until smooth and slowly whisk in the milk. After that, I just microwave it about a minute at a time, stirring occasionally, until it is thick. Just be careful it doesn’t boil over. The rest is the same as your method, except that I add some broccoli florets to the pasta during the last minute of cook time and top it with toasted seasoned breadcrumbs. You can avoid the oven and microwave the casserole, but I love how the oven browns the top. Great way to use up bits and pieces of different cheeses. Thanks for posting your version with all the helpful hints.
Well that is certainly a unique approach Marla! I’m very glad if it works for you but microwaving this particular recipe wouldn’t be something I’d recommend for anyone reading these comments. It’s very necessary to cook the raw flavor out of the flour before proceeding with the recipe and a microwave would be tricky to pull that off in with the same success. This is all coming from a girl who only uses her microwave to melt butter–so to each his own. 🙂 I’m glad you like whatever version of homemade you can make with success though! Thank you for your thoughts. –Rachel
Added cooked hot Italian sausage. Ahhhhh. A perfect winter comfort food meal.
That sounds REALLY GOOD Arlene! Stay warm! –Rachel
Has anyone else had a problem with the sauce being really grainy? Or maybe it’s something that I’m doing wrong? I whisk it like crazy to make sure the flour gets mixed in well but both times I’ve made it it’s been really grainy. It tastes delicious but I want to make the texture right! Help?
Hey Landon, don’t worry–we can fix this right now! I know exactly what’s wrong: you’re getting your béchamel sauce too hot. Even though you’re stirring, your burner is just plain old up to too high and the milk/butter mixture is getting over heated. Turn your burner down by about half of what you’ve been cooking it at in the past and stand there and just stir slowly the whole time. It should take you 6, maybe 7 minutes of just gently stirring before that sauce thickens. Be patient and turn that heat down and you’re next batch will be smooth and creamy. 🙂 –Rachel
This recipe is amazing. My husband and son love it.
I added a teaspoon of grain mustard and some horseradish sauce to the cheese sauce!
Also, I grated some cauliflower into the sauce with the macaroni!
Result….. Yummy X
It all sounds good to me Margaret (except maybe the cauliflower–but people put that in everything these days!). I’m glad you enjoyed it either way. 🙂 –Rachel
My boyfriend loves this meal..I try to make it for him when he asks me ty for letting me try out this recipe
If I want to make a double batch would a
9×13 pan do?
Would I double everything?
Thank you!
Yes Sandra, a 9×13 is usually the doubled size. –Rachel
LOVE this recipe. We used sharp cheddar and I added 7 pepper blend seasoning and garlic. We put grilled chicken and broccoli in it and it was the whole meal. Yummm. I have 6 kids so this is a deff go to for my house!!!!! I’m going to spin it and put 4 cheese Mexican and chili’s in it with fajita steak one night. Yummmmm.