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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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a skillet of baked macaroni and cheese on a table with plates and forks

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.

four steps to making baked macaroni and cheese, first melt the butter and add the flour, second add the milk and stir constantly until thick, third add cheese and finally add pasta and toss to coat.

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:

Other macaroni and cheese recipes you’ll want to devour:

Baked Macaroni and Cheese

A traditional mac and cheese. Bake it with your favorite cheeses, veggies or meats for a one-dish wonder.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 people
Author Rachel Ballard

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. 

Notes

Note 1: The thinner the dish, the less the bake time. I used a cast iron skillet and mine was done in 25 minutes. A thicker dish like a 2 quart casserole will take 40 minutes.
Note 2: To make ahead, cool the pasta and cheese sauce once they have been mixed together, cover with plastic wrap and chill until ready to bake. Up to two days. Bake until hot in the center and bubbling around the edges. 
 

Nutrition

Calories: 395kcalCarbohydrates: 33gProtein: 16gFat: 21gSaturated Fat: 13gCholesterol: 62mgSodium: 514mgPotassium: 222mgFiber: 1gSugar: 5gVitamin A: 685IUCalcium: 373mgIron: 0.9mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Side Dish
Cuisine American
Keyword baked mac and cheese, baked mac and cheese recipe, baked macaroni and cheese, macaroni and cheese

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1,599 Comments

  1. Hi Rachel,
    I just made it & boo booed 🙁 I put the cheese in before the milk had boiled so its gritty. We will see how it tastes. Fingers crossed 🙂

    1. Oh Sandy that’s an irreversible boo boo I’m afraid. You have to make the bechamel sauce first then add the cheese. I’m sure it won’t taste like it’s supposed to but you can try again! –Rachel

  2. 5 stars
    This came out KILLER. I messed up the first time and forgot the milk. I did the cheese sauce over and it came out great. I guess I used good cheese because I didn’t need to use salt/pepper. I used Cabot Xtra sharp cheddar, Cabot Pepper Jack cheese and BH Smoked Gouda. I also made this with beef bacon which is more salt anyways.

    Great recipe, I’m gonna use this every time I make Mac and cheese. Thanks so much <3

  3. 4 stars
    first time making baked mac and cheese and this recipe and rlly liked it! was so nervous about making the the roux tho since it was also my first time making that. it was a bit dry tho and i think it was because i cooked the sauce for too long because i kept adding cheese and it had to melt😭and it kind of separated from the noodles but was pretty good.

  4. 5 stars
    This is only baked Mac and cheese meal I make. I make it for my coworkers and they rave about it all the time. It’s so good, it’s my favorite and it’s easy to make.

  5. 5 stars
    Years ago I asked my sister for a good home made mac n’ cheese recipe and she sent me this!
    It always turned out good!
    This year (Well, the past 4 years) I’ve had to make some dietary adjustments for my lactose intolerant kiddos! (4 year old grew out of it, 1.5 year still has problems so I can’t have dairy until he’s weaned!) So I made this dairy free the other day.
    All I did was substitute the dairy, with dairy-free alternatives. (Kept everything else exactly the same, including measurments!)
    Almond milk, Earth Balance buttery spread, and Daiya cheese shreds!
    It actually turned out pretty good!! The cheese definitely has an odd taste if you’re not used to it, and doesn’t brown very well. But my 1.5 year old, and four year old LOVED it. It made me happy to see my little boy finally able to enjoy some mac n’ cheese with the family!

    1. That’s so great Kris! It’s very important to still be able to enjoy the foods you love while on a special diet and that you found a way to make that work. I know other dairy free readers will appreciate this. –Rachel

  6. This was so easy and quick prep time!!
    I added a half tablespoon of an all purpose seasoning to the cheese sauce and once it was assembled in the pan dusted it with paprika, chili flakes, rosemary, and Parmesan breadcrumbs. It was great! I will definitely be making it again.

    1. It’s not needed here Star. If you did try, there’s no good spot to do it without first learning to temper the egg in to the hot cream sauce. Otherwise it’s going to scramble. –Rachel

  7. I am really excited to try this recipe. I love old fashioned mac n cheese! I am supposed to be avoiding refined carbs. Can I use ww flour instead of all purpose? Will the amount I use change?

    1. I’ve never used Weight Watchers flour Trish so I’m not sure what’s in it but I’ve tested this recipe with all sorts of gluten free flours and it has worked just fine. –Rachel

    2. @Rachel Ballard, LOL 🙂 I should have written it out, I meant whole wheat. Gluten is not a problem for me. I went a head and tried it with out adjusting any quantities at all. I also can’t have cows milk so I substituted with cheddar and Mots made from goat’s milk. I used to make baked mac n cheese all the time from scratch back in the day and never had problems. However I lost the recipe and now I can’t eat most the ingredients as is anyway. My attempt was a flop but still edible. Everything seperated. I am guessing it is because goat milk is much lower in fat. I will try again, if I could make it before I think (hope) I can figure out how to make it work again.

    3. You may have overheated your sauce Trish. Separation is common when the sauce got too hot too quickly. I don’t think the goat’s milk was the issue. Try again, make sure your pot is heavy bottomed and that you stir the whole time with your heat down a bit more. –Rachel

  8. I followed the recipe exactly and it came out tasting very pasty but the flavor was delicious I wonder why

    1. Hey Jess, There are a few factors that can influence texture. A lot of times, especially if you are used to mac and cheese from a box or something that has Velveeta in it, we begin to get used to that synthetic cheese and it’s super shiny, smooth texture. What’s your background with mac and cheese? What type have you grown up on? That will matter a lot. Also if you felt like it was pasty–you may mean that it was bland? I’m guessing here, but you should always taste the sauce before baking to make sure it suits you. Add more salt or other seasonings and I really like a dash of red or white wine vinegar in my sauce these days for a boost of flavor. –Rachel

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.