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.
This is my favourite of all the baked macaroni and cheese recipes I’ve tried. It was so easy and delicious! Your steps and instructions were very clear, thank you.
if I baked it once can I bake it again to warm it up or will that over cook it
That will over cook it. Its best not to bake it and then cook it at the last minute. Mac and cheese just doesn’t reheat well and is really best served right from the oven. –Rachel
Always remove pot from burner then add cheese to melt I went by a recipe that said the same thing add cheese while it’s still on the burner and it went so clumpy Please don’t add cheese while it’s still on the burner Disaster waiting to happen
Hello!! My mom used to make the most wonderful baked mac & cheese. She passed away in 2017, and I can’t find her recipe!! I know that it contained cubed Velveeta cheese and perhaps one other kind, but I know for sure it wasn’t cheddar. Also, it wasn’t at all “runny,” but it was creamy; you could cut it in the pan or put a serving spoon into the finished mac & cheese, and it wouldn’t drip. Also, it had breadcrumbs and dried parsley on top. And I know that she made a roux first with the butter and flour, and then added the milk before subsequently adding the cubed Velveeta cheese. Since I am trying to re-create my mom’s recipe, I am hoping that you might have some ideas. I wouldn’t mind adding Gruyere cheese to the recipe, but I definitely don’t want cheddar cheese–I know her recipe did not have cheddar cheese in it. Can you possibly please help?? I also need to know about any other dry ingredients that might have been in such a baked mac & cheese recipe; I realize I am asking you to make educated guesses here. Many thanks for any advice you can provide!! My apologies for this very long message….
Hi Anne,
Well yes I’d sure have to do some guessing here. If your mom did a roux, then she may have just added the Velveeta to that to melt it. I have no idea what cheeses she may have used in hers but Gruyere would not have likely been one. Swiss, maybe. But it was probably something super common. Maybe Monterey Jack? Gruyere just wasn’t an easy cheese to get in stores years ago and it’s incredibly expensive. I don’t know if you’re mom liked to spend money, but an 8 ounce block can run close to $16. As for other things someone could add to firm up a mac and cheese, eggs are popular in some recipes. I personally hate them in mac and cheese and they really aren’t necessary. This version does “cut” as you say after baking and doesn’t drip and it does’t have eggs. I doubt your mom used any. Bake times, cook times and all of your other questions remain the same as covered in the recipe here on the site. Very good luck and just get in there and give it a try and see what you can make. You might get it just right! –Rachel
more of a question than comment…if I follow the 3x recipe and place it in a 13×9 pan covered with plastic wrap overnite, should I consider maybe stirring in some evaporated milk to get it more creamy before baking in the oven? Basically, I’m concerned that it might become too dry….
Regular or evaporated milk can be helpful when baking. The pasta will absorb some of the sauce. I don’t always add milk, but it’s fine to do so. –Rachel
The way you suggested actually utilizes 3 (three) pots/pans. Of course, I boiled the pasta in one, but I used a 12″ cast iron skillet for everything else. Instead of transferring to a baking dish, the skillet worked well in the oven. I just shortened the cook time by 3 minutes and increased the milk 1/2 cup. I added Canadian Bacon and bacon bits, used 3 cheeses (same total quantity) and my own spices. Came out great
It only uses three pans if you have to transfer to a different vessel to bake, that’s right. –Rachel
I flirt with reading other mac recipes, but this is the one I always make. Quick, basic (in a good way), and what mac & cheese should be. It’s very creamy if you don’t put in the oven, but still creamy if you do. I make it in a 10.25″ cast iron pan, then finish it up in the oven for about 10 minutes. Really is perfect! Very glad I found this recipe.
LOL stay faithful to the best Kelly 😉
It was good and wholesome, but tasted sort of plain, and I wanted it to be more creamy and cheesy. My friends thought it was good.
You can always skip the baking process Elijah and serve it right from the skillet. –Rachel
I add a little extra seasoning to mine which is not in this recipe and put a little paprika on top for color when baking. Use whatever you like. I like garlic powder, onion powder, a little dash of Adobo and Badia Sazon Tropical. Just be careful not to add too much because it contains salt. This recipe is almost perfect, but everyone’s tastes are different-I definitely season it up! I also use a little jalapeño pepper Jack in the cheese blend for a little razzle dazzle. American, cheddar, mozzarella and cheddar Jack gives some depth and dimension.
This was such an easy & fast recipe!
I don’t love lots of sauce so with the pasta quantity tips, I ended up doing 2 ¼ cups of penne pasta and it was a perfect ratio!
I did half Gouda, half sharp white cheddar with some ajo Chile, garlic, and black pepper mixed in with the milk and it turned out so yummy. Thank you!
Excellent recipe! I tried this with gluten free flour and pasta. I also used cheddar and pepper jack cheeses – turned out fabulous. I’ll look forward to making it again.
Great Angie! I also have a dedicated gluten free version here on the site. I’m glad you enjoyed it. –Rachel
thank you so much for sharing your recipe and ideas I will be making this dish as well to go with some ribs and green beans lol.