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.
Hi I’m getting ready to make this and wondered whether to use salted or unsalted butter? Many thanks for this easy recipe! Suz
I don’t find that it matters all that much Suz, so go ahead and use what you have on hand. The only time I worry about salted or unsalted is when I’m baking and I want unsalted for that. I hope you love the recipe! –Rachel
I just finished making this. I am no great cook and it turned out great. I don’t think I cooked the flour long enough because it felt more “grainy” than it should have I think. I liked the texture and so did my fiance, but some people may not. I’ll try to cook the flour longer and see if it makes a difference in case I ever take this to a get together with picky people. I really want to try white cheddar next time! My fiance and I literally ate almost the whole thing by ourselves after it was finished. He was really impressed with it. I have always loved mac and cheese and didn’t know any alternatives. I’m very glad that I now have an alternative for the boxed. When I make it on the stove all I do is boil water with salt, add the noodles and then after I drain sprinkle cheddar cheese over it. It’s okay but this is definitely better. Thanks for this recipe!
Hey Melanie, Thanks for letting me know and congratulations on your success! Let me see if I can help you with the “grainy” issue. Graininess probably didn’t come from the flour, but instead from your cheese. Just guessing, but if you used pre-shredded cheese from a bag, it’s coated in cellulose–something to keep it from clumping when it melts and that can make the grainy texture. For a smooth sauce, always buy a block of cheese and grate it yourself. This gets rid of the cellulose altogether. Another potential is that the pasta was cooked too long. Take a look at your box and if it says “11 minutes” to cook, cook it 10 and no longer and this helps lower the risk that it’s going to change texture when it bakes. Give it another try when you are ready and let me know if it’s better. –Rachel
This is my second time making this. My husband said this was the best macaroni and cheese he had ever eaten and coming from him that’s saying a lot. I used 1/2 sharp cheddar and 1/2 Swiss like you recommended and it was fantastic. Thank you so much for this recipe
Three cheers for you Wanda! It’s great when we are able to make something that pleases the people we love. I’m glad it worked for you and your hubby! I’m so glad to be a part of your success in the kitchen.–Rachel
Hi,
I just put this recipe in the oven, but added shrimp and chopped spinach to the sauce, along with some other extra spices. I used Silk Soymilk to make the sauce instead of milk, and it turned out fine. The trick for me has always been to add a little bit more flower to thicken the sauce, wait until the mixture is boiling before adding the cheese, turn the heat down, and let the whole thing thicken on its own for about 20 minutes. This time, I did it with dairy cheddar, but I’ve made vegan cheese sauces using the same method. Hope that helps anyone wondering about using non-dairy alternatives.
Valerie thanks so much for sharing your adjustments! I know in the past I’ve had several readers ask about non-dairy substitutions and I think it’s worked out well every time. I really appreciate your feedback! –Rachel
Hello,
I’ve been looking for a better baked mac and cheese recipe than the one on the Velveeta Cheese package! I have teenage boys and want to be sure I make enough to have left overs. Do you know if I would double or triple the sauce recipe if I wanted to make a whole box of pasta?
Thank you!
Hey Laurie! This one will do it, I can almost guarantee it. For a whole box of pasta, go ahead and double the sauce. If you want it to be really creamy you could do 2 1/2 times the sauce but double should be fine. Please let me know how you like it!
hello! I just made this dish and it is AMAZING! The flavour is great! I added some other cheeses I had and the kids gave me a thumbs up! I had some leftover bacon and threw that in as well. Very easy but very tasty! Thank you for sharing!
Yay for Carla!!! It sounds like you are doing just what you should–throwing in your choice of cheese and BACON. Always points for that! 🙂 So glad you enjoyed it!!
1 1/2 cups of uncooked pasta? First time making it today. Was planning on a crock pot max and cheese but this sounds too good!
Yes Tim that’s right. I hope you enjoyed it!
Well, I Googled “Best Mac and Cheese on Earth” I expected my mom’s picture to pop up but got this recipe instead. I added bacon and breadcrumbs to the top. I have to tell you this is a delicious recipe. I do all the cooking in my house and I have already thought of a few different preps for this. I smoke a lot of meat and I think smoked brisket would be fantastic in this. Thanks for the recipe.
Now Brian…I think you’re joking–you are right? If my recipe shows up as The Best Mac and Cheese on Earth Google obviously has overlooked your mom’s. But thankfully, this recipe IS my mom’s so maybe they aren’t completely wrong 😉 I’m so glad you like it. I actually made it this week myself and I have to agree. And I love, love smoked meat (especially a big pork loin) and some brisket would be a really nice addition here. Send me a picture next time you make it and share it with me on social media if you do that sort of thing. I’d love to see! –Rachel
This is my FAVORITE mac n cheese! I found this recipe and have since made it 4-5 times. It was the star side of Thanksgiving and both kiddos have said it is Mommy’s best noodles 🙂 Question- We are going to the mountains for a week and I am planning on making this on my night to cook. When doubling the recipe would I use a 9×13? I noticed you have used a 9×13 for tripling but I only need to double. I am looking forward to making it for our group!! Best, Marianne
Hey Marianne, a 9×13 will be close it just may not be filled to the top. I think you’ll be fine to use it. Just keep an eye on it as it bakes and don’t let it overcook and go dry since it will be some thinner than when you make it in a round dish or a cast iron skillet. And I’m SO GLAD you all enjoy it! It’s always nice to be able to make something that even the kids will eat. I hope you have a great trip! –Rachel
Made this for my kids at Christmas and it was fantastic!!! They absolutely loved it!! Best macaroni and cheese recipe!
That is WONDERFUL Tish! I’m glad it was a hit. 🙂