Baked Macaroni and Cheese

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!

Baked Macaroni and Cheese | chefsavvy.com

Baked Macaroni and Cheese

This Macaroni and Cheese is comfort food at it’s finest. It is rich, creamy and very cheesy. This macaroni and cheese recipe starts of 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!

This Baked Macaroni and Cheese recipe only takes 45 minutes to make start to finish. Here’s what you’ll need:

Ingredients

  • Elbow Macaroni: I cook until al dente. Any longer and the noodles will become mushy after baking. I love using elbow macaroni however cavatappi pasta would also be great too!
  • Butter: I use 1 whole stick on butter in this homemade macaroni and cheese. It makes it rich, buttery and creamy!
  • Flour: Is used to thicken up the sauce. If you are gluten free you can substitute cornstarch for the flour. It works great!
  • Milk: I use 2% because that is what I typically have on hand. However whole milk could also be used.
  • Extra sharp cheddar cheese: I love using extra sharp cheese however gruyere, gouda, monterey jack or Colby jack would also be amazing in this. I sometimes like to do half gruyere half sharp cheddar cheese!
  • Seasonings: This macaroni and cheese is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt and pepper!

How to make Macaroni and Cheese

  • Boil pasta: In salted water until al-dente according to package instructions. Drain and set aside.
  • Preheat oven: To 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.
  • Make 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.
  • Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese. Place in the oven uncovered and bake for 20-25 minutes or until golden brown.
  • Serve: Immediately and enjoy!
  • Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: On the stove top with a splash of milk or cream.

Creamy Macaroni and Cheese | chefsavvy.com

Variations

  • For some added spice add in some pickled or fresh jalapeños.
  • Crumbled bacon would be amazing in this!
  • I’ve made this recipe with leftover diced ham and broccoli and it is delicious.
  • For a crispy topping try adding toasted panko breadcrumbs or crushed ritz crackers on top!

Can this be made in the slow cooker?

I have made this recipe before for potlucks and parties and made it as directed above but skipped the final step of baking. I transfer it to the slow cooker and keep it on the warm setting. It holds up great for hours and does not get dried out.

What to serve with this Baked Macaroni and Cheese

Here are more delicious Side Dish Recipes to enjoy!

Baked Macaroni and Cheese

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 -10

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!

Ingredients

  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 4 cup milk (I used 2%)
  • 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

  1. Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.

  2. Boil pasta in salted water until al dente according to package instructions. Drain and set aside.

  3. Meanwhile melt butter in a large pot. Add in flour and whisk constantly for 2 minutes.

  4. 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.

  5. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Season with more salt to taste if desired.

  6. Pour into the prepared pan and top with the remaining 1 cup of shredded cheese. Place in the oven uncovered and bake for 20-25 minutes or until golden brown.

  7. Serve immediately and enjoy!

Nutrition Facts
Baked Macaroni and Cheese
Amount Per Serving
Calories 704 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 25g156%
Cholesterol 117mg39%
Sodium 715mg31%
Potassium 370mg11%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 8g9%
Protein 30g60%
Vitamin A 1321IU26%
Calcium 662mg66%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Baked Macaroni and Cheese, Comfort food, Easy side dish, Holiday Recipes