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.
Can I use unflavored whey protein powder instead of the flour? I saw to use 1/3 a cup for every cup of flour
Kelsi I can’t tell you not to try it but…bechamel sauces were always intended to be butter and flour with milk to make the cheese sauce. I have no idea what whey powder would do or how it would affect the final product but I suspicion it won’t be good. Test it if it makes you happy though. –Rachel
I’ve made this recipe so many times but this last time as I pour the sauce in with the noodles it almost looks as if something has curdled? What am I doing wrong?
If it looks curdled it means you heated the sauce too hot and it split. It doesn’t effect the flavor but next time turn your heat down, use a heavier bottom pan, and don’t walk away while it’s thickening–make sure to stir the whole time. –Rachel
How does this recipe serve 6 people with just 1-1/2 cups of macaroni? One serving of macaroni is 2 oz.
1-1/2 cups isn’t even 6 oz. Based on the pasta serving size, that’s not even 3 servings.
So the first thing to know is that this recipe is based on the assumption that it is being served as a side dish. Side dishes are estimated as 1/2 cup servings. Now the issue lies in the measurements by weight (ounces) or volume (cups) which are always going to vary widely depending on what pasta you use. 8 ounces is supposed to equal one cup, so that would be 12 ounces of dry pasta, which will expand when it cooks giving more volume. If you use your assumption of 2 ounces per serving, that’s six servings. Measuring by weight is always more accurate, but this recipe was written in cups so I keep it that way–either way, I get 6 half cup servings as a side dish. Hope you enjoy it. –Rachel
I like a custardy mac and cheese, any issue with adding an egg or two to this?
Eh…I’m not sure how you could without it scrambling. Béchamel sauces weren’t meant for eggs. I’d recommend you try a version written for eggs. –Rachel
@Kima’s Mom,
In Greece we add eggs to the Béchamel traditionally. AFTER you have added the cheeses and everything you can add one egg and whisk again (so it has cooled down a little and the egg doesn’t become an omelet) But preferably don’t eat it until after you have baked it (because raw eggs) but you can check the flavour before 🙂
Interesting Georgia.
Made it tonight.Just did couple variations.I added some bacon prices chopped to macaroni.On top put a bread crumb and the bagged onions to add crunch and extra flavor.Was delicious
I have a question. You say two cups of cheese. I have block cheese that I will be grading myself. A cup is 8oz. So my question is 8 oz of blocked cheese before shredded or a cup after shredding cheese.?
It’s after shredding. Shred, then measure. 🙂 2 cups of cheese total is the goal.
@Pam, 8 oz block of cheese is considered 2 cups. That used to confuse me too. LOL
We’re talking about weight vs. volume measurements here. The two are not interchangeable. –Rachel
My husband comes from a long line of “home-cooked” meals. I am a “non-cooking, don’t know how” person. But…I made this.snd he loved it! Even called my sister-in-law to tell her of my long awaited success! Thank you!
Great job Barbara!! I’m so glad you all enjoyed it! –Rachel
Hey! I know you had said not to freeze and thaw, but I was wondering if it could be kept and reheated at work. My husband is on night shift so would be cooked for 5pm then perhaps reheated around 12am. I’m very excited to try this recipe today! Thanks
Yes it can. It doesn’t stay creamy but it still tastes good! –Rachel
Can I cut this recipe in half? Just making it for myself and afraid I’ll eat the whole thing!
Yes you sure can!
Made this tonight for the first time. I added half a cup of parmesan cheese. It’s absolute perfection! Thank you for sharing this with us!
I’m glad you enjoyed it Renee!