Easy Baked Mac and Cheese Homemade Recipe

Start with high-fat dairy and block cheese for a creamy texture.

Boil noodles slightly under al dente to prevent mushiness.

Cook a flour and butter roux to thicken the milk base.

Remove the pan from heat before melting cheese to stop separation.

Combine pasta and sauce then bake until golden and bubbly.

Let the dish rest for ten minutes to set the sauce.

Reheat leftovers with milk to restore creaminess.

Gather Your Ingredients For The Sauce

A creamy sauce requires specific ingredients. Start with high-fat dairy for the best texture. Whole milk prevents the sauce from becoming watery. Butter adds richness and helps form the roux. Flour acts as the thickening agent. These simple elements create the foundation.

The Base

Mix fat and starch to create the roux. This base stabilizes the sauce. Use equal parts butter and flour. Cook the mixture to remove the raw flour taste.

• Unsalted butter
• All-purpose flour
• Whole milk or half-and-half

Cheese Varieties

Sharp cheddar provides the classic taste. It melts well and has strong flavor. Gruyere adds a nutty profile. Mozzarella provides the desired stringiness. Avoid pre-shredded bags. The anti-caking agents in bags create a gritty texture.

Seasonings

Do not rely only on cheese for flavor. Spices elevate the dish. Mustard powder enhances cheese flavor without making it taste like mustard. Garlic powder adds savory notes. Salt and black pepper are mandatory.

• Kosher salt
• Freshly cracked black pepper
• Mustard powder
• Garlic powder
• Onion powder
• Cayenne pepper (optional)

Cook Pasta Just Under Al Dente

Oven heat finishes the noodles. The pasta absorbs hot sauce while baking. This softens the texture further. Fully cooked noodles turn mushy. Stop cooking early to ensure the final dish is firm.

Salt the Water

Use a large pot. Generous salt seasons the pasta internally. Water should taste like the ocean. This is the only chance to flavor the noodles themselves.

• 4-6 quarts water
• 1 tablespoon salt
• Elbow macaroni or cavatappi

Timing Guide

Check package instructions. Subtract 2 minutes from the time. Pasta needs structure to hold the heavy cheese sauce. Set a timer.

Texture Check

Taste test frequently. Bite into a noodle. The center should have a tiny white speck. It should feel firm to the tooth. This is slightly under al dente.

Make A Smooth Cheese Roux

A roux thickens the sauce. It ensures a creamy texture rather than a watery mess. Start with equal parts fat and starch.

Create The Base

Melt butter in a large saucepan over medium heat. Sprinkle flour into the butter. Whisk constantly for one minute. The mixture should bubble and smell slightly nutty. Do not let it brown. This cooks out the raw flour taste.

Thicken The Milk

Pour milk into the roux slowly. Whisk vigorously while pouring. This prevents lumps from forming. Continue whisking until smooth. Simmer the mixture over medium heat. Stir frequently to prevent scorching. The sauce is ready when it coats the back of a spoon.

Melt The Cheese

Remove the pan from the heat. Add shredded cheese a handful at a time. Stir until melted before adding more. Return to low heat only if necessary to melt the final bits. Never boil the cheese sauce. High heat causes oils to separate and makes the sauce grainy.

Mastering this base creates the best easy homemade mac and cheese sauce.

Assemble And Bake Until Golden

Pour the warm cheese sauce over the cooked pasta. Stir until every noodle is coated. Transfer the mixture into a greased 9x13 inch baking dish. Spread it evenly.

Add Crispy Topping

A crunchy topping adds texture. Mix panko breadcrumbs with melted butter. Sprinkle this layer over the pasta. Extra shredded cheese on top creates a bubbly crust.

• Panko breadcrumbs
• Melted butter
• Paprika or garlic powder

Bake

Place the dish in a preheated oven. Bake until the cheese bubbles around the edges. The top should turn golden brown. Keep an eye on it to prevent burning.

Check the correct baked mac and cheese recipe oven temp for best results.

Serve Hot For Best Results

Cheese sauce thickens as it cools slightly. This resting period is vital. Let the dish sit for 10 minutes before serving. It ensures the sauce clings to the pasta. Scoop portions while still hot. The texture remains creamy this way.

Recommended Toppings

Fresh elements cut the richness. They add color and texture. Add these just before eating to maintain crunch.

• Crispy bacon bits
• Chopped fresh parsley
• Sliced green onions
• Hot sauce or chili flakes

Best Side Dishes

Mac and cheese is very rich. Balance the meal with lighter sides. Acidic greens help cut through the fat.

Storing Leftovers

Store leftovers in an airtight container. It keeps in the fridge for three days. Reheat gently. Add a splash of milk to restore creaminess. Avoid high heat to prevent separation. Freeze portions for up to two months. Thaw in the fridge overnight before reheating.