Serve this creamy Baked Mac and Cheese with tender elbow macaroni, a homemade cheddar sauce, and a lightly golden top as an easy side dish for any occasion.
Homemade baked macaroni and cheese gets its rich, slightly tangy flavor from sharp cheddar, with a creamy sauce made from butter, flour, and whole milk. You don't need several types of cheese, eggs, evaporated milk, or breadcrumbs to make it. It's a great side for Thanksgiving dinner, barbecues, or Easy Broiled Pork Chops.
Quick Look: Baked Mac and Cheese
- ⏱️ Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- ⏲️ Total Time: 50 minutes
- 🍽️ Servings: 6
- 🧀 Flavor Profile: Rich, savory, and cheddar-forward
- 🍝 Texture: Creamy inside with a lightly golden top
- 👌 Difficulty: Easy
- 🎉 Best For: Thanksgiving, potlucks, and family dinners
- 🍳 Cooking Method: Stovetop cheese sauce followed by oven baking
- 🧀 Key Ingredients: Elbow macaroni, sharp cheddar, whole milk, butter, and flour
- Why This Recipe Works: The butter-and-flour roux keeps the cheddar sauce creamy, and gentle heat helps the cheese melt smoothly. Slightly undercooked macaroni stays tender during baking without becoming mushy.
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Jump to:
- Quick Look: Baked Mac and Cheese
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Baked Mac and Cheese
- Expert Tips for Baked Mac and Cheese
- FAQ About Homemade Baked Mac and Cheese
- What to Serve with Baked Mac and Cheese
- More Pasta Recipes to Try
- Creamy Baked Mac and Cheese
- Storage and Reheating
Ingredients
- Sharp cheddar cheese, 3 cups (12 oz), freshly shredded. Gives the mac and cheese its rich, tangy flavor. Freshly grated cheddar melts more smoothly into the sauce.
- Elbow macaroni, 10 oz. Its curved shape catches the cheese sauce, and the pasta stays tender after baking without turning mushy.
- Whole milk, 3 cups. Gives the cheddar sauce a creamy texture and a mild sweetness that balances the cheese.
- Unsalted butter, 4 tablespoons. Adds buttery flavor and works with the flour to thicken the sauce.
- All-purpose flour, ⅓ cup. Keeps the sauce thick enough to coat the macaroni without becoming watery.
- Fine salt, up to ½ teaspoon, to taste. Enhances the cheese flavor. Taste the sauce before seasoning because cheddar already contains salt.
- Black pepper, ¼ teaspoon, optional. Adds a subtle hint of spice that complements the sharp cheddar.
How to Make Baked Mac and Cheese
- Prepare the oven and pasta: Preheat the oven to 350°F (180°C). If using a baking dish instead of an ovenproof skillet, lightly grease it. Bring a large pot of salted water to a boil. Cook the elbow macaroni for one minute less than the package instructions recommend, then drain well.
- Make the roux: Melt the butter in a large saucepan or ovenproof skillet over medium heat. Add the flour and stir continuously for about one minute without letting it brown. PIC. 1 & 2
- Add the milk: Pour about one cup of milk into the roux and whisk until smooth. Gradually add the remaining milk, whisking after each addition to prevent lumps. PIC. 3
- Thicken the sauce: Cook over medium heat for 5–8 minutes, stirring frequently, until the sauce lightly coats the back of a spoon. Keep the heat at a gentle simmer rather than a rolling boil.
Note: To check the consistency, dip a spoon into the sauce and run your finger across the back. The sauce is ready when it leaves a clear line without immediately running back together. - Melt the cheddar: Reduce the heat to low or remove the pan from the heat. Add the freshly shredded cheddar in batches, stirring until each addition melts before adding more. Taste and season with salt and optional black pepper. PIC. 4
- Combine the pasta and sauce: Add the drained macaroni to the cheese sauce and stir gently until evenly coated. Transfer to the prepared baking dish if needed, then spread into an even layer. PIC. 5
- Bake the mac and cheese: Bake at 350°F (180°C) for about 25 minutes, until the edges are bubbling and the top is lightly golden. Avoid baking longer than necessary, as the sauce can dry out.
- Serve: Remove the casserole from the oven and let it rest briefly before serving warm. PIC. 6
FAQ About Homemade Baked Mac and Cheese
Small shells, cavatappi, rotini, and short penne all work well instead of elbow macaroni. Their curves and ridges catch the cheese sauce. Cook according to the package directions, but drain the pasta about one minute early since it will continue cooking in the oven.
Yes. This recipe doesn't need breadcrumbs to develop a lightly golden top. The cheddar sauce bakes beautifully on its own, but you can add buttered panko or regular breadcrumbs if you prefer a crunchy topping.
Absolutely! Mild or medium cheddar works well if you prefer a less tangy flavor. You can also combine sharp cheddar with Monterey Jack, Gruyère, fontina, Havarti, or smoked Gouda. Keep the total amount at 3 cups and choose a blend that suits your taste.
Yes, for this recipe. Boil the macaroni about one minute less than the package recommends, then drain it before mixing it with the cheese sauce. The pasta will finish cooking in the oven and stay tender without becoming mushy.
What to Serve with Baked Mac and Cheese
- Pulled Pork: Serve homemade mac and cheese with Instant Pot Pulled Pork for a barbecue-style dinner.
- Barbecue Ribs: Pair Chinese BBQ Ribs with mac and cheese for a sweet, savory contrast.
- Roast Turkey: Add Brined Whole Turkey to your Thanksgiving or Christmas menu with baked mac and cheese as a side.
- Steamed Broccoli or Green Beans: Serve lightly seasoned vegetables to balance the richness of the cheddar sauce.
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Creamy Baked Mac and Cheese
Ingredients
- 10 oz dry elbow macaroni
- 4 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese – freshly shredded
- ½ teaspoon fine salt – to taste
- ¼ teaspoon black pepper – optional
Instructions
- Prepare the oven and pasta: Preheat the oven to 350°F (180°C). If using a baking dish instead of an ovenproof skillet, lightly grease it. Bring a large pot of salted water to a boil. Cook the elbow macaroni for one minute less than the package instructions recommend, then drain well.
- Make the roux: Melt the butter in a large saucepan or ovenproof skillet over medium heat. Add the flour and stir continuously for about one minute without letting it brown.
- Add the milk: Pour about one cup of milk into the roux and whisk until smooth. Gradually add the remaining milk, whisking after each addition to prevent lumps.
- Thicken the sauce: Cook over medium heat for 5–8 minutes, stirring frequently, until the sauce lightly coats the back of a spoon. Keep the heat at a gentle simmer rather than a rolling boil.Note: To check the consistency, dip a spoon into the sauce and run your finger across the back. The sauce is ready when it leaves a clear line without immediately running back together.
- Melt the cheddar: Reduce the heat to low or remove the pan from the heat. Add the freshly shredded cheddar in batches, stirring until each addition melts before adding more. Taste and season with salt and optional black pepper.
- Combine the pasta and sauce: Add the drained macaroni to the cheese sauce and stir gently until evenly coated. Transfer to the prepared baking dish if needed, then spread into an even layer.
- Bake the mac and cheese: Bake at 350°F (180°C) for about 25 minutes, until the edges are bubbling and the top is lightly golden. Avoid baking longer than necessary, as the sauce can dry out.
- Serve: Remove the casserole from the oven and let it rest briefly before serving warm.
Recipe Video
Recipe Notes
Storage and Reheating
Refrigerate: Store leftover baked mac and cheese in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking. Freeze: Store in airtight, freezer-safe containers for up to 2–3 months for best quality. Thaw overnight in the refrigerator. The cheese sauce may become grainy after freezing, but adding milk during reheating can improve its texture. Reheat: Add a splash of milk to keep the sauce creamy. Warm individual portions in the microwave or on the stovetop over medium-low heat, stirring occasionally. For larger portions, cover with foil and reheat in a 325°F oven until the center reaches 165°F (74°C).Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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For this baked mac and cheese, I wanted a creamy, well-seasoned cheddar sauce that coats every piece of macaroni, with just enough oven time to create a lightly golden top. My biggest tip is to avoid overbaking—the pasta should stay creamy underneath rather than becoming dry. Let it rest for a few minutes before serving so the sauce settles slightly.
It's a wonderful side dish for family dinners and holiday gatherings!
Valentina