Baked Macaroni and Cheese is a timeless comfort food: rich, creamy, and finished in the oven to develop a golden, crispy cheese crust. It’s simple to prepare with everyday ingredients and makes a satisfying family dinner, a crowd-pleasing holiday side, or a delicious accompaniment to BBQ. This baked version uses real cheese and real ingredients for a true, indulgent homemade result.
Follow a few straightforward steps and you’ll have a creamy sauce that clings to perfectly cooked pasta and bakes into a bubbly, golden-topped casserole.
How to Make Homemade Macaroni and Cheese:
- Boil the noodles. Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just before al dente so the noodles keep their texture during baking.
- Make the cheese sauce. Start with melted butter, whisk in flour and seasonings to make a roux, then gradually whisk in milk and cook until thickened. Remove from heat and stir in shredded cheese and cream cheese until smooth and creamy.
- Bake. Combine the sauce with the drained pasta, transfer to a baking dish, top with additional cheese, and bake until bubbling. Finish under the broiler for a few minutes to achieve a crisp, golden top.
Homemade Macaroni and Cheese Ingredients:
- Butter
- Flour
- Milk – whole milk gives the creamiest result; you can substitute a mix of half-and-half or cream for extra richness.
- Cheese – sharp cheddar is classic, but feel free to blend in other melting cheeses like Gouda, Gruyère, or Monterey Jack.
- Cream cheese – adds stability and extra creaminess to the sauce so it reheats better and is less greasy.
- Seasonings – garlic powder, onion powder, ground mustard, salt, and pepper.
- Elbow noodles – small elbows or shells work well because their shapes hold sauce.
Why Bake Macaroni and Cheese? And Do I Have To?
Baking isn’t required, but it does add a favorite element: a crisp, browned layer of cheese on top. This recipe is intentionally saucy because the pasta will absorb some of the sauce during baking. If you prefer a stovetop version, reduce the sauce slightly or increase the pasta amount (this recipe pairs well with about 12 ounces of pasta). For a baked casserole, the extra sauce keeps the dish luscious and creamy after it comes out of the oven.
Can I Make this Macaroni and Cheese Recipe Ahead of Time?
Yes. Prepare the recipe through the point of transferring it to the baking dish, then let it cool to room temperature, cover, and refrigerate. For best results, bake within 24 hours; beyond that, the pasta absorbs too much sauce and the finished dish can become dry.
How to Store Macaroni and Cheese:
After baking, cover and refrigerate for 3–4 days. Reheat covered in a buttered or lightly oiled baking dish at 375°F until warmed through (about 15–20 minutes). Freezing is not recommended, as the sauce can separate and become grainy when reheated.
Tips for Making the BEST Homemade Macaroni and Cheese:
- Choose shaped pasta. Elbows or shells trap sauce and give every bite plenty of cheesy coating.
- Salt the pasta water. Seasoning the water adds flavor to the pasta itself—use a generous amount.
- Stop the pasta early. Cook just before al dente so the noodles retain bite after baking. Rinse with cold water to halt cooking and prevent sticking.
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can affect melt and sauce texture—freshly shredded melts smoother.
- Use melting cheeses. Sharp cheddar is classic, but blends of cheeses (Gouda, Gruyère, Monterey Jack, Parmesan) add depth—just be sure they melt well.
- Add mix-ins. Cook any add-ins ahead of time (bacon, ham, roasted vegetables, mushrooms, jalapeños, caramelized onions), dry them, and stir into the macaroni before baking.
Serve this Baked Macaroni and Cheese with:
BBQ: smoky meats like brisket or smoked turkey, and hearty sides.
Holiday Meals: pairs well with roasted or smoked turkey, stuffing, mashed potatoes, and green bean dishes.
Baked Macaroni and Cheese (The Easiest Recipe!)
Ingredients
- 3 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups milk whole milk or milk of preference
- 3 cups sharp cheddar cheese shredded (divided)
- 2 ounces cream cheese
- 8 ounces elbow noodles
Instructions
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Preheat the oven to 350°F.
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Bring a large pot of water to a boil; add about 1 tablespoon salt. Add the elbow noodles and cook until just before al dente, stirring occasionally.
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Drain the pasta and rinse briefly with cold water to stop cooking. Return to the pot and set aside; toss with a little olive oil if the noodles begin to stick.
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In a large skillet or pot, melt the butter over medium heat.
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Whisk in the flour and seasonings (salt, pepper, ground mustard, garlic powder, onion powder) and cook 2–3 minutes to remove the raw flour taste.
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Slowly whisk in the milk and cook, stirring frequently, until the mixture thickens, about 5–7 minutes.
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Remove from heat and stir in 2 cups of shredded cheddar and the cream cheese until smooth.
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Add the cooked pasta to the sauce and stir to combine. Pour into a baking dish and sprinkle the remaining 1 cup of cheese over the top.
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Bake at 350°F for about 10 minutes, until the sauce bubbles. Turn the broiler on and broil 2–3 minutes until the top is golden and crispy—watch carefully to avoid burning.
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Remove from the oven, let cool briefly, then serve warm.
Equipment
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baking dish
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wooden spoon
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large skillet or pot
Nutrition
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Calories: 263kcal
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Carbohydrates: 8g
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Protein: 9g
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Fat: 13g
Nutrition information is automatically calculated and should be used as an approximation.