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Skip the roux, skip the pre-cooking, and forget the fancy gear—this one-pan, 30-minute baked mac and cheese is the easiest you'll ever make. Just boil the pasta, stir in a quick milk-cheese sauce, bake until golden, and you’re done. The result is the same creamy, cheesy, crunchy-topped comfort food you want, but with less mess, less time, and less stress.
Question | Answer |
|---|---|
What makes this the easiest baked mac and cheese recipe? | It skips the roux, pre-cooking, and special equipment, cutting active prep to 10 minutes and total time to 30 minutes. |
What ingredients do I need for the easiest baked mac and cheese? | Elbow macaroni, milk, sharp cheddar, butter, flour, salt, pepper, and optional panko or crackers for topping—nothing fancy, just pantry staples. |
How long does it take to make this baked mac and cheese from start to finish? | 30 minutes total, with only 10 minutes of active prep and the rest hands-off baking time. |
Can I use pre-shredded cheese or will it mess up the sauce? | Pre-shredded cheese works, but grating a block yourself melts smoother and avoids the anti-caking starch that can make the sauce grainy. |
How do I store and reheat leftovers so they stay creamy? | Cool to room temp, store in a shallow airtight container, and reheat with a splash of milk or cream to loosen the sauce back up. |
Why this baked mac and cheese recipe is the easiest you'll ever make
Most baked mac and cheese recipes call for making a roux, pre-cooking the pasta, and then baking—this one skips all of that. You’ll need just one pot, one baking dish, and about 10 minutes of active prep. The sauce is a simple mix of milk, cheese, and a little flour to thicken, so there’s no need to stand over the stove whisking a roux. The pasta goes in dry, straight from the box, so there’s no need to pre-cook it. The whole thing bakes in the time it takes to set the table. The result is the same creamy, cheesy, crunchy-topped comfort food you want, but with less mess, less time, and less stress.
Ingredients for the easiest baked mac and cheese
All you need is a box of pasta, a block of cheese, milk, butter, and a few pantry staples. No fancy stuff—just the kind of ingredients you probably already have on hand. The key is using sharp cheddar for the best flavor, and a little cornstarch to keep the sauce smooth and creamy. Here's the exact list:
- 8 oz elbow macaroni or any short pasta you have
- 2 cups milk (whole or 2%)
- 2 cups shredded sharp cheddar cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 tsp salt, 1/4 tsp pepper, pinch of nutmeg
- Optional: 1/2 cup panko or crushed crackers for topping
That's it. No roux, no fancy cheese blends, no special equipment. Just the basics, done right, for the creamiest, cheesiest baked mac and cheese you'll ever make.
Step-by-step: how to make baked mac and cheese from scratch
Forget everything you know about making baked mac and cheese. This is the easiest way to make it from scratch, and it only takes about 30 minutes total. Here's how to do it:
- Preheat your oven to 400°F. While it's heating, get a pot of water boiling and cook the pasta until it's just al dente. Drain it and set it aside.
- In the same pot, melt butter and whisk in flour to make a quick roux. Then, slowly whisk in milk until the sauce thickens. Stir in the cheese until it's melted and smooth.
- Combine the pasta and sauce, then pour it into a greased baking dish. Top with more cheese and bake until golden and bubbly.
That's it. No fancy techniques, no special equipment. Just the basics, done right, for the creamiest, cheesiest baked mac and cheese you'll ever make.
Pro tips for the creamiest baked mac and cheese
Want the creamiest, cheesiest baked mac and cheese every single time? Here are the pro tips that make all the difference:
- Use sharp cheddar for the best flavor, and grate it yourself for the smoothest melt.
- Add a pinch of nutmeg and a dash of hot sauce to the sauce—it brings out the cheese flavor without making it spicy.
- Undercook the pasta by a minute or two, so it doesn’t get mushy while baking.
- Save some cheese to mix into the pasta before baking for extra gooey pockets.
- Top with panko or crushed crackers mixed with a little butter for the crunchiest topping.
These little tweaks take this from good to unforgettable. They’re the kind of small details that make people think you’re a kitchen wizard, even though they’re almost no extra work.
How to store and reheat baked mac and cheese
Leftover baked mac and cheese is a gift that keeps on giving, but only if you store and reheat it right. Here's how to keep it creamy and cheesy instead of dried out and clumpy.
- Let it cool to room temperature before you put it in the fridge. This keeps the sauce from breaking and the pasta from getting mushy.
- Store it in a shallow, airtight container so it reheats evenly and the top doesn't dry out.
- When you reheat, add a splash of milk or cream to loosen the sauce back up. Microwave in 30-second bursts, stirring in between, or bake at 350°F for 10-15 minutes until it's hot and bubbly again.
- If you freeze it, portion it out first so you can thaw just what you need. It'll keep for up to 3 months. Just thaw overnight in the fridge and reheat as above.
These simple steps keep it tasting like you just made it fresh, even days later. Because nobody should have to suffer through dried out leftovers.