This Baked Macaroni and Cheese is rich, creamy, and loaded with cheesy goodness! Tender elbow macaroni is tossed in a homemade sharp cheddar cheese sauce, topped with even more cheese, and baked until golden brown and bubbly. It’s an easy, comforting side dish that comes together in just 45 minutes and is perfect for weeknight dinners, Thanksgiving, or Christmas!

A spoonful of baked macaroni and cheese being lifted from a white ceramic casserole dish.

This Macaroni and Cheese is comfort food at its finest. It is rich, creamy, and very cheesy. This macaroni and cheese recipe starts off with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. Then I stir in extra sharp cheddar cheese. The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top!

Recipe Update 2026

I made a couple of small changes to make this Baked Macaroni and Cheese even creamier and saucier! I reduced the flour from ½ cup to ¼ cup for a smoother, less thick cheese sauce. Instead of baking, I now broil the mac and cheese for 4–5 minutes, just until the top is golden brown and bubbly. This gives you that delicious cheesy crust while keeping the macaroni underneath extra creamy!

Ingredients

Ingredients for macaroni and cheese, including pasta, flour, spices, milk, butter, and grated cheddar cheese on a cutting board next to sourdough sandwich bread.
  • Elbow Macaroni: I recommend cooking the pasta just until al dente so it doesn’t become mushy. Elbow macaroni is my favorite for this recipe because it holds onto all that creamy cheese sauce! Cavatappi, shells, or other short pasta shapes would also work great.
  • Butter: I use a whole stick of butter to give the cheese sauce a rich, buttery flavor and extra creamy texture. I recommend unsalted butter so you can control the amount of salt in the recipe.
  • All-Purpose Flour: Just ¼ cup of flour helps thicken the cheese sauce while keeping it extra creamy and saucy! We’ve also use cornstarch as well to make this gluten free!
  • Milk: I typically use whole milk because it’s what I always have on hand, but whole milk works great too and makes the sauce even richer and creamier.
  • Extra Sharp Cheddar Cheese: This is the star of the recipe! Extra sharp cheddar adds tons of cheesy flavor. For the smoothest sauce, I recommend shredding your own cheese from a block. You can also experiment with Gruyère, Gouda, Monterey Jack, or Colby Jack.
  • Seasonings: Mustard powder, onion powder, garlic powder, paprika, salt, and pepper give this homemade mac and cheese plenty of flavor. The mustard powder is my secret ingredient! It enhances the sharp cheddar flavor without making the sauce taste like mustard.

How to make Macaroni and Cheese

  • Boil pasta: In salted water until al-dente according to package instructions. Drain and set aside.
adding elbow noodles to pot of boiling water
  1. Make the cheese sauce: Meanwhile, melt butter in a large pot. Add in flour and whisk constantly for 2 minutes. Slowly whisk in milk. Add in all of the seasonings. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Make sure to keep the milk moving to avoid burning. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Season with more salt to taste if desired.
A hand holding a wire whisk stirs melted butter in a stainless steel skillet to prepare for sourdough sandwich bread.
A hand uses a wire whisk to stir a creamy sauce in a metal pan to serve with sourdough sandwich bread.
  1. Add the cheese sauce to the macaroni and stir to coat. Pour into a greased 9 x 13 pan and top with the remaining 1 cup of shredded cheese.
  2. Broil on High for 4-5 minutes or until there is a golden brown crust on top! Make sure to keep a close eye on it.
A metal spoon lifts creamy macaroni and cheese from a large skillet.
  1. Place in the oven uncovered and bake for 20-25 minutes or until golden brown.
Unbaked casserole in a white ceramic baking dish topped with shredded cheese.
Baked macaroni and cheese with a browned, bubbly crust in a white ceramic baking dish.
  1. Serve: Immediately and enjoy!
A spoonful of creamy macaroni and cheese lifted from a white baking dish with a browned, crispy top.
Kelley Simmons Kelley’s Tips
  • Shred your own cheese. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. For the creamiest cheese sauce, I always recommend shredding a block of cheddar yourself.
  • Don’t overcook the pasta. Cook the macaroni just until al dente, or even a minute shy of the package instructions. The pasta will continue cooking in the oven.
  • Add the cheese off the heat. Once the milk mixture has thickened, remove the pot from the heat before stirring in the cheese. This helps prevent the sauce from becoming grainy or separating.
  • Use sharp cheddar for the best flavor. Sharp cheddar gives this recipe a rich, cheesy flavor without needing a complicated blend of cheeses.
Kelley

Variations

  • Add some spice! Pickled or fresh jalapeños to the baked macaroni and cheese. A pinch of cayenne or hot sauce would also be delicious in this!
  • Add extra protein! I’ve made this recipe with leftover diced ham, instant pot shredded chicken or crumbled bacon and it’s delicious.
  • For a crispy topping try adding toasted panko breadcrumbs or crushed ritz crackers on top like I do for my creamy Mac and cheese with homemade breadcrumbs.
  • Make it in the Instant Pot! Want macaroni and cheese in under 15 minutes? Then try my Instant Pot Mac and Cheese!
  • Turn leftovers into something new! Portion them into muffin cups and top with more cheese and panko breadcrumbs to make Mini Mac and Cheese Cups! Kids love these!
Baked macaroni and cheese in a white rectangular dish, with a large serving spoon lifting a portion of the creamy pasta.

What to serve with this Baked Macaroni and Cheese

Frequently Asked Questions

How can I make baked macaroni and cheese ahead of time?

Yes! This baked macaroni and cheese is a great make-ahead side dish, especially for holidays like Thanksgiving and Christmas! Prepare the macaroni and cheese as directed, but skip the broiling step. Allow it to cool slightly, then cover tightly and refrigerate for up to 24 hours. When ready to serve, stir in a splash of milk if the sauce has thickened, cover with foil, and bake at 350°F until heated through. Remove the foil, sprinkle with additional cheese if desired, and broil for 4–5 minutes until golden brown and bubbly. Keep a close eye on it under the broiler so the cheese doesn’t burn!

Can I freeze baked macaroni and cheese?

Yes! You can freeze baked macaroni and cheese for up to 3 months. Allow it to cool completely, then transfer it to an airtight, freezer-safe container. For best results, thaw overnight in the refrigerator before reheating. Add a splash of milk to help loosen the cheese sauce, cover with foil, and bake at 350°F until heated through.

Can this be made in the slow cooker?

Yes! We make this recipe for potlucks and get togethers all the time. Simply make the recipe as directed, skip the broiling step and transfer it directly to the slow cooker. Leave it on warm for 2-3 hours. If needed add a splash more of milk to loosen it up.

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    A spoonful of baked macaroni and cheese being lifted from a white ceramic casserole dish.
    Recipe

    Baked Macaroni and Cheese

    4.34 from 9 votes
    Easy Baked Macaroni and Cheese. Tender elbow macaroni in a creamy cheddar cheese sauce baked until golden brown. The perfect side dish to go with any meal!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Serves 8 -10
    Rate Print

    Ingredients 

    • 1 pound elbow macaroni
    • 1/2 cup unsalted butter
    • 1/4 cup all purpose flour
    • 4 cup milk
    • 3/4 tsp salt
    • 1 tsp dry mustard
    • 1/2 tsp pepper
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/2 tsp paprika
    • 5 cups shredded sharp cheddar cheese, divided

    Instructions

    • Boil pasta in salted water until al dente according to package instructions. Drain and set aside.
    • Meanwhile melt butter in a large pot. Add in flour and whisk constantly for 2 minutes.
      Slowly whisk in milk. Add in all of the seasonings. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Make sure to keep the milk moving to avoid burning.
    • Take off the heat and stir in 4 cups of the shredded cheddar cheese. Season with more salt to taste if desired.
    • Add the cheese sauce to the macaroni and stir to coat. Pour into a greased 9 x 13 pan and top with the remaining 1 cup of shredded cheese.
      Broil on High for 4-5 minutes or until there is a golden brown crust on top! Make sure to keep a close eye on it.
    • Serve immediately and enjoy!

    Notes

    Recipe Update (Oct 29, 2026):
    I made a couple of small changes to make this Baked Macaroni and Cheese even creamier and saucier! I reduced the flour from ½ cup to ¼ cup for a smoother, less thick cheese sauce. Instead of baking, I now broil the mac and cheese for 4–5 minutes, just until the top is golden brown and bubbly. This gives you that delicious cheesy crust while keeping the macaroni underneath extra creamy!
    Recipe Tips:
    • Shred your own cheese. Pre-shredded cheese contains anti-caking ingredients that can prevent it from melting as smoothly. For the creamiest cheese sauce, I always recommend shredding a block of cheddar yourself.
    • Don’t overcook the pasta. Cook the macaroni just until al dente, or even a minute shy of the package instructions. The pasta will continue cooking in the oven.
    • Add the cheese off the heat. Once the milk mixture has thickened, remove the pot from the heat before stirring in the cheese. This helps prevent the sauce from becoming grainy or separating.
    • Use sharp cheddar for the best flavor. Sharp cheddar gives this recipe a rich, cheesy flavor without needing a complicated blend of cheeses.

    Nutrition Information

    Calories: 704kcalCarbohydrates: 56gProtein: 30gFat: 40gSaturated Fat: 25gCholesterol: 117mgSodium: 715mgPotassium: 370mgFiber: 2gSugar: 8gVitamin A: 1321IUCalcium: 662mgIron: 2mg
    A spoonful of baked macaroni and cheese being lifted from a white ceramic casserole dish.

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