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.
Looks good, I I’ll try it but it probably won’t be be as good as yours.
Oh give it a try Damon and be brave.I bet you’ll do a great job. –Rachel
Hi! I was wondering the amount of macaroni seems to not be a lot ( I’m using scoobi do pasta) I was wondering if you could help with that?
Hey Kelly, So…I have no idea what Scoobi Doo pasta is but I’m assuming it’s a shape much like wagon wheels or something else. I’ve made this recipe with penne, gemelli, elbow macaroni, shells, bowties, and rotini and if they are big (medium shells fell in to this category) I used 2 cups. You may want to do the same but of course whatever you make is going to plump when you cook it so it will take up more space. You always have the right to add more pasta if you want to. It will be fine. –Rachel
Hi Rachel
I have just gone and got all of the ingredients for this great looking Mac & Cheese recipe and can’t wait to cook it!
I’m from the UK and I wanted to ask you about how you are measuring your ingredients when it comes to cup size. What is the equivalent to cup size as there are different sized cups?
Thanks,
Lee
Hey Lee, I realize that whole cup thing is a problem. I weighed out some pasta here as an estimate for you and I’d aim for between 200 and 225 grams. Let me know if that helps. Here in the states we use cups/volume measurements and they come in this way: 1 cup, 1/2 cup, 1/3 cup, 1/4 cup. When measuring liquids (like the milk in this recipe) 1 cup is 250 ml’s. Anything else I can help with? –Rachel
This is my favorite recipe for mac and cheese. I have many favorites – but this one is easy and D-licious! I use smoked gouda and mild white cheddar! I’ve made this over and over again – and it’s what’s for dinner tonight!!!!!
Hi Rachel,
I’m excited to try your mac-n-cheese recipe. I will be taking it with the first steps completed and ready to bake for a funeral this week. I need to leave the final baking instructions for ladies at the church. I noticed the written recipe says 350 and the online video says 400. I’m guessing 400 is correct, but I want to make sure. Thank you for your help!!
Hey Paige, honestly either one works but 350 is the one you should use. I am likely to say about anything in my videos…and I do cook it at both 350 and 400. It won’t really matter as long as you heat it through. –Rachel
What brand of cheese would be the best one ?
Eh…for brands…I don’t have a particular one that I prefer as long as you buy it in a block and shred it yourself. Anything sharp or super sharp is best. –Rachel
I love this recipe. It’s very simple and the first homemade baked macaroni that my kids really, really like. Thanks for sharing.
I’m so glad to hear that Jen! –Rachel
Hi Rachel, is the calorie count per1/6 of the servings or 6 servings together?
Hey Riley the calorie count (which I think is very estimated) is if you took the whole dish and divided it into 6 parts and ate one. So 1/6th. This isn’t really a dish to count calories on anyway. 😉 –Rachel
Made exactly as stated with freshly grated cheddar and Muenster; also mixed in some cubed ham that I had leftover. This was ridiculously good—so much flavor! So much creaminess! The only issue I had was not getting that beautiful browned top you have in your photos. Should I top with more cheese? Put under the broiler? Or maybe I just added too much pasta… I was too lazy to measure and too thrifty to throw anything away. Anyways, it doesn’t matter because it was perfectly perfect in regards to texture and flavor and yumminess! Thanks for a delicious recipe, a win for the husband and toddler 😀
Hey Maria, I actually don’t top mine with cheese at all. There’s enough in the sauce to get it browned. You can either bake it longer or just give it a few minutes under the broiler if you’d like. I’m glad you enjoyed it! –Rachel
Rachel…. you have a lot of patience AND a great recipe! I can’t believe people have the nerve to leave some of the comment they do. Late to party’s, accusing of stealing recipes. Totally insane. Thanks for the recipe. Did it exactly as stated in your recipe and came out perfect!
Well, John, it takes all kinds to make a world and I sure do take a lot of heat for things that I didn’t do but people want someone to blame. What do I do about that? 😉 I’m glad you enjoyed the recipe–you and I (and about 6 million other people) know it works! Hahahaha!!! –Rachel