This easy Baked Macaroni and Cheese is the perfect comfort food! Tender elbow macaroni in a creamy cheddar cheese sauce is baked until golden brown. This side dish goes with any meal!
Macaroni is one of my favorite pasta shapes! Try my Macaroni Salad for another easy and delicious macaroni side dish, and my Homemade Hamburger Helper (which has macaroni pasta) is ready in less than 30 minutes!
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Baked Macaroni and Cheese
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!
This Baked Macaroni and Cheese recipe only takes 45 minutes to make from start to finish. Here’s what you’ll need:
Ingredients
- Elbow Macaroni: I cook the pasta 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 of 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 cheddar in baked macaroni and 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 recipe 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.
- 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.
- 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: Leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days.
- Reheat: On the stovetop with a splash of milk or cream.
variations
- For some added spice add some pickled or fresh jalapeños to the baked macaroni and cheese.
- 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
- Grilled Chicken
- Roasted Turkey
- Spiral Sliced Ham
- Honey Garlic Salmon
- Slow Roasted Beef Brisket
- Pork Tenderloin
- Baked Chicken Nuggets
- Honey Barbecue Chicken Bites
Tips for Success
- Leave the macaroni and cheese uncovered when baking to ensure that the top becomes golden and slightly crispy.
- Try different cheeses! I love the sharpness of extra mature cheddar cheese in this baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, Pepper Jack, and mozzarella all work really well in this recipe.
- Serve as a main dish with a side of vegetables and healthy protein like grilled chicken to make it a meal!
Frequently Asked Questions
Should you cover your mac and cheese when baking?
I like to leave my baked macaroni and cheese uncovered so that the top gets a little crispy. It is my favorit
How do I bake mac and cheese not dry?
Keep baked macaroni and cheese moist by adding plenty of milk and not too much flour. The ratios I use in this recipe are perfect for a moist and cheesy macaroni and cheese recipe!
How do you know when baked mac and cheese is done?
The baked mac and cheese casserole is done when the cheesy sauce is bubbling and the top is golden and slightly crispy.
Here are more delicious Side Dish Recipes to enjoy!
- Easy Sweet Potato Casserole
- The BEST Green Bean Casserole
- Easy Bacon Cheddar Biscuits
- The BEST Cornbread
- Slow Cooker Balsamic Brussels Sprouts
products used
Baked Macaroni and Cheese
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
- Preheat oven to 375 degrees. Grease a 9 x 13 pan with nonstick cooking spray.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 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!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Mark
Idk who made this up but the steps are a little off, and some are miaaing all together
Maria
I added ritz crackers on top and came out so good. Also did not use dry mustard.
Kelley Simmons
I love the idea of ritz crackers on top Maria! So glad you enjoyed this recipe! Thank you!
Maria
Came out good
Mercy
Didn’t add the dry mustard but the recipe is right on point I made it on the last minute for the road trip my family loves it ☺️
Kelley Simmons
So glad you and your family enjoyed this recipe!
Ali
I made it as written, very good, thank you!
Kelley Simmons
So glad you enjoyed this Ali!
Helen K
I haven’t made this yet, but it all sounds great. And is well stated.
It’s much like the one I make without a recipe. I recently tasted an awesome Mac n Cheese at an outdoor potluck that sounded like this, but the cook said he first started with a bit of a “sofrito” using cooking onion, carrot, and tomatilo(!) He made the cheese sauce as usual using homo milk, flour, butter, sharp white cheddar, and provolone to which he added a dash of chili powder. I’d always use Tabasco. He used macaroni – I’d use reliable DeCecco. As a unique twist, he boiled some Butternut squash, pureed some of it, and cut the rest into small chunks. And then he stirred all that into the pasta. He didn’t name amounts, but I think that using your recipe, plus his little changes, wud work out really well. He poured it all into a black cast iron pot and covered it with bread crumbs and baked it. It was a nice colour and looked very enticing. Needless to say it flew like hotcakes. Thanks for the blog and recipe.
Kelley Simmons
I hope you enjoy this Helen when you make it! His macaroni and cheese sounds amazing!
Angel
My new “Go To” when craving baked Mac & Cheese!!! I used 3 cups of extra sharp yellow che
ddar and 3 cups Habanero Jack. Absolutely deliciois!!! Had several friends request the recipe immediately after serving it. Definitely a keeper!
Side point: I can’t imagine anyone else not liking this recipe, unless they miss a step or 2
Kelley Simmons
So glad you enjoyed this thank you Angel! I love that you substituted habanero jack cheese! Yum!!
yuhhhh
How big is the serving for the nutrition facts?
Kelley Simmons
The serving size is 8-10 servings so 1/8 of this recipe would be the serving size. I am not sure on the exact cup amount though sorry!
Julie Bullock
You left out the temperature to bake it at🤨
Kelley Simmons
Hi Julie,
It’s under the first step “preheat oven to 375 degrees”
Thanks and enjoy!
Kelley