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.
I followed the recipe and it was delicious! It tasted just like the Mac and cheese from ChicfilA. My husband loved it. I added more cheese just bc I love really cheesy other than that this recipe is amazing. Yummers.
I was excited about making this recipe but was a little disappointed with its outcome. I followed the recipe to a “T” and did not substitute anything but it ended up tasting like it had too much flour. I did not “scoop” the flour but “spooned” it into the measuring spoon and then leveled it off like I was taught many years ago. I thought about the basics of white sauce as being 2 tablespoons butter, 2 tablespoons flour and 2 cups of milk which I have made many times without fail. I think next time I will either lessen the amount of flour or increase the milk a little. I think I can save the dish I made last night by adding some half and half and rebaking it. I’m not giving up, yet!
Hey Nancy–thanks for your thoughts on this. It’s obvious you understand a bechamel and you did that part correctly. I suspicion that what your palate may have been craving was more flavor. I’d suggest bumping up the sharpness of your cheeses and I have found that I like adding a couple of teaspoons of red wine vinegar to my sauce. The balance of salt, fat and acid can perk things up for those of us who like a bigger burst of flavor. Keep tweaking. You’ll find what you like! –Rachel
This recipe is delicious, It’s my go to mac n cheese recipe! I highly recommend. Thanks Rachel?
Yummmmmmy
Half pepper jack and half sharp cheddar make the best mac and cheese. I always get compliments on mine. Sliced garden tomatoes on top before baking or stewed tomatoes are also great additions.
Those sound wonderful Bonnie! I have a great mac and cheese with stewed tomatoes recipe here on the site. It’s my favorite! –Rachel
I make this all the time! It’s delicious. I make it on holidays sometimes too! DELICIOUS!
I’m going to make it right now but will it still taste good with mozzarella cheese?
Nope Nicole, it won’t. You need cheeses with flavor and mozzarella won’t be it. –Rachel
Making it tonight…everything the same except cheese. I had to use parmesean, gouda, mozzarella, and sharp to equal 2 cups. Before going in the oven, tasted amazing. Good recipe!!
So glad you liked it Katie!
Everything looked and good smell good, but the texture was horrible. I read and followed the advice that proceeded the recipe. I took my time. I never stopped stirring my mixture. Yet, when I finish baking this dish, the texture was so gritty and crumbly until it seemed like I had added a large amount of course cornmeal. I don’t believe in being wasteful, but I could not serve this to my family and guest, so I threw it out. Throwing food away is not something that pleases me at all. I was so disappointed.
I’m so sorry things didn’t work out for you Deborah and I know that is so so frustrating. I’ve made this recipe so many times, made cookbooks based on it, made more than 50 variations on it and never once had a crumbly texture or gritty final result. I’d need to know what substitutions you made. Did you use bagged pre shredded cheese? A gluten free or different type of pasta? A dairy free milk or alternate flour or thickener? How hot is your oven? Does it run hot or cold? How thick was your sauce before baking? Was it lumpy before you put it in the oven? If so it overheated prior to baking and separated. If you would like to reply back with any additional information I’ll be glad to help you sort it out–I stand behind the recipe, its method and the final result of this dish. –Rachel
I have not made this yet. I read the section with tips to keep the sauce from splitting and I have an additional question about that before I do. You stated if the pan or sauce gets too hot it will split, hence removing the pan from the heat to stir in the cheese. With that in mind wouldn’t the sauce split when it is put in the oven at 375 degrees? Or does that no longer apply once the cheese has been melted into the sauce and the macaroni stirred in?
Kim that’s a totally logical question and the answer is no, the sauce won’t split when baked. I assume the cheese or the fat in it works as a stabilizer for the béchamel but don’t quote me on that–either way it will remain creamy when baked. –Rachel