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.
What brand of cheeses do you use? I wanted to make sure I use the right moisture level of cheese
Hey Sally, of course it depends on what cheeses you want to use but I use sharp cheddar (sometimes extra sharp) and swiss. I buy a block or have the deli case cut me off a chunk of a good one from the case. There’s no real moisture level to worry about here. Just get a good quality, not pre-shredded cheese and you’ll be just fine. –Rachel
My new favorite! This was an easy crowd-pleaser, creamy and delicious. I made for a family dinner last weekend and had a request to make again… thanks!
I have been trying and failing to make a creamy, saucy mac and cheese for 30 years. I believe I was successful once, but I don’t know what I did differently that one time. I just tried this recipe, and also read the 18 tips for creamy mac and cheese (some of the tips had nothing to do with the consistency of the sauce lol). I used Boars Head sharp yellow cheddar and fontina. I stirred in the cheese after taking it off the heat per one of the tips. I followed your instructions to the letter, I baking it for 20 minutes in an 8 x 8 glass dish then 5 minutes under the broiler, but it STILL wasn’t smooth and creamy! It had that dreaded floury/grainy consistency yet again! I was very happy with the flavor, but it was definitely lacking in the creamy department. What in the love of all that is good am I doing wrong???
Hey Marianne. I can help you! The problem is one very simple issue: You are over heating your béchamel causing it to split. That’s the sauce that’s created from butter, flour and milk. Here are some ways you can remedy that:
1) Make sure you are using a solid, heavy bottomed skillet or pot. No stainless from Walmart or flimsy aluminum. These tools don’t conduct heat evenly and will make some spots overheat even if you are stirring like a mad woman.
2) Find the correct temperatures for YOUR STOVETOP BURNERS. So watch the food–not the dials on the stove for high, medium and low. My dials go from 10 to 2 and my medium is actually at 3–not 5. Practice with a pot of boiling water. Turn it all the way up, then turn it all the way down then watch the water to find “medium” and remember where that is for your stove. This will help prevent the overheating when you can control those temperatures more accurately for the tools you have.
3) Finally, remember that after adding the milk, it should really take 6 to 8 minutes to even SEE the first sign of bubbling in your béchamel. Turn that heat way way down, be patient and keep stirring.
You also have the option to only broil the top if you don’t want to bake it.
Try it again! I think you’ll get it but turn down the heat sister! –Rachel
Thanks very much, Rachel. I have a good set of pots with a copper layer in the bottom. Also, I have a gas range, and I didn’t think I cranked the heat too high, but I will try again and pay closer attention to the flame. I’m not ready to give up just yet! ?
When you add the milk, do you add it all at once or do you pour and mix, pour and mix until it’s all incorporated? Would it make any difference? Thanks!
Try it again. You’ll get it. Sounds like your pans are okay so that’s not it. It just has to be that heat level. I add my milk all at once and just stir, it hasn’t ever made any difference. –Rachel
Is the 2 cups of cheese by volume or weight? An actual cup of shredded or 8 oz, then shredded? Thank you!!
That’s by volume in this case Deborah. A whole block by weight would be more than you’d want. I say grate it, roughly pile it in a cup and dump ‘er in. 😉 –Rachel
Thank you so much!! By the way, I LOVE your video!!
LOL thank you Deborah! There’s a whole YouTube channel you won’t want to miss if you haven’t subscribed yet. 😉 –Rachel
Very bland. Highly recommend additional seasoning.
Hey Laura, there are a few recommendations I make when someone says it’s bland. First, of course always taste your sauce as you go and adjust before baking. Second is the kind of cheese you use. Certain brands will be less salty than others (and of course this is especially true if you used different cheeses than recommended in the original). And third is the fact that if you are just trying homemade after years of eating boxed Velveeta shells and cheese or Kraft, your taste buds will have a bit of shock because they expect the additives and flavor enhancers found in those ingredients and give the sensation of blandness. I’d certainly suggest adjusting your seasoning to your family’s preference. –Rachel
This was so easy to prepare and is delicious.
This pasta was very good!! Nice and creamy and delicious. 100% recommend!!
Can I make this in a crockpot?
Hi Brooke, the answer is no on that. All it will do if it sits in a crock pot is get thick and gloppy and the pasta gets all soft and overcooked and it’s GROSS. :/ –Rachel
Hi
Can I double this recipe for a big dish pan ? I have a big crowd coming ? Can I make it a day ahead ? How do I cook it next day ?
Hi Silvia, yes you can certainly double it. If you’ll go back and read the post itself I cover how to make it ahead and cook it the next day. I’m one of those odd bloggers who actually talks about the food and not cats. 😉 Everything you need to know is listed in the post. I hope you enjoy it. –Rachel
Hi! Can I make this and put it in the refrigerator? I want to bring it to an event the following day.
Hey Haley, Yes you sure can. Add the pasta and then allow it to cool to room temperature then place a layer of plastic wrap right against the surface and put it in the fridge. It may need a few extra minutes in the oven to get warm. I covered the full steps in the post so make sure to go back and read that if needed too. –Rachel