Easy Baked Homemade Mac and Cheese Recipe (Best & Simple)

Create creamy homemade mac and cheese using fresh grated sharp cheddar and a simple roux.

Cook pasta slightly under al dente to maintain texture while baking.

Make a smooth sauce by whisking milk into cooked flour and butter.

Remove the pan from heat before stirring in cheese to avoid graininess.

Bake the combined mixture at 350 degrees until bubbly.

Top with buttered breadcrumbs for a crispy finish.

Gather your simple ingredients for the cheese sauce

Sharp cheddar cheese provides the main flavor.

It melts smoothly and tastes strong.

Grate cheese blocks yourself for best results.

Pre-shredded cheese contains anti-caking agents.

These agents prevent smooth melting.

Aim for eight ounces of cheese total.

Cheese Selection

Use a mix of cheeses for depth.

• Sharp Cheddar: Bold flavor base.
• Gruyere: Nutty and creamy.
• Mozzarella: Great stretch.
• Parmesan: Salty finish for topping.

Sauce Base

Whole milk creates a rich texture.

Heavy cream makes it extra decadent.

Butter and flour form a roux.

The roux thickens the liquid.

Use four tablespoons of each.

Whisk flour into melted butter.

Cook for two minutes to remove raw flour taste.

Slowly whisk in milk to avoid lumps.

Seasonings

Salt and black pepper are essential.

Mustard powder enhances cheesy taste.

Garlic powder adds savory notes.

A pinch of cayenne adds heat.

Do not forget salt for the pasta water.

Ingredient Quantities

Cook the pasta slightly under al dente

Start by boiling a large pot of water.

Add plenty of salt to the water.

It should taste salty like the sea.

Drop the pasta into the boiling water.

Stir immediately to keep noodles separate.

Check the package instructions for cooking time.

Set your timer for one to two minutes less than the recommended time.

This step is crucial.

The pasta will finish cooking in the oven.

It absorbs moisture from the cheese sauce while baking.

If you cook it fully now, it will become mushy later.

You want the pasta to have a firm bite when you drain it.

Taste a piece to check.

There should be a small white dot in the center.

Drain the pasta thoroughly in a colander.

Shake off excess water.

Do not rinse the noodles.

Starch on the pasta helps the sauce stick.

Best Pasta Shapes

Select shapes with texture or hollows.

• Elbows: Classic choice for mac and cheese.
• Cavatappi: Spiral shape holds sauce well.
• Penne: Tubes trap cheese inside.
• Shells: Large cups capture the sauce.

Timing Cheat Sheet

Make a smooth roux and add cheese

Melt butter in a large saucepan over medium heat.

Once bubbling, sprinkle flour into the pan.

Whisk constantly for one minute.

The mixture will look thick and pasty.

Cooking the flour removes its raw taste.

Do not let it brown.

Slowly pour milk into the roux.

Whisk vigorously while pouring.

This prevents lumps from forming.

Continue whisking until the sauce bubbles and thickens.

It should coat the back of a spoon.

Simmer for two minutes.

Melting the Cheese

Remove the pan from the heat completely.

This step is critical.

Adding cheese to boiling heat causes separation.

The sauce may become grainy or oily.

Stir in shredded cheese gradually.

Add one handful at a time.

Wait for each batch to melt before adding more.

Stir until the sauce is perfectly smooth.

Common Roux Mistakes

Watch out for these errors.

• Lumpy Sauce: Whisk flour into butter thoroughly before adding milk.
• Floury Taste: Cook the flour and butter mixture for at least 60 seconds.
• Grainy Cheese: Add cheese after removing the saucepan from the burner.
• Too Thick: Add more milk or cream to reach desired consistency.
• Too Thin: Simmer longer to reduce liquid, but do not boil.

Sauce Stages

Combine pasta and sauce then bake until bubbly

Pour the drained noodles into the pot with cheese sauce.

Stir gently to coat every piece of pasta.

Mix until no dry spots remain.

The sauce should cling to the macaroni.

Pour the mixture into a greased 9x13 inch baking dish.

Spread it out evenly with a spoon.

Preheat your oven to 350 degrees Fahrenheit.

Baking Instructions

Place the dish on the center rack.

Bake uncovered for 20 to 25 minutes.

The heat cooks the pasta the rest of the way.

You want to see the sauce bubble around the edges.

Do not cover the dish with foil.

Keeping it uncovered ensures the top dries slightly.

This adds texture to the final dish.

Cheese should be fully melted.

The center will be very hot.

Visual Cues

Look for these signs to know it is done.

• Bubbling edges indicate the sauce is hot enough.
• Golden brown color on top.
• Thickened sauce consistency.
• Steam rising from the center.

Baking Times

Add a crispy breadcrumb topping for texture

Crunch adds contrast to creamy pasta.

Melt three tablespoons of butter.

Pour butter into a medium bowl.

Add one cup of dry breadcrumbs.

Panko crumbs offer a lighter crunch.

Stir until butter coats all crumbs.

Sprinkle mixture evenly over the mac and cheese.

Cover the entire surface.

Do not press it down.

Topping Variations

Customize the crunch level.

• Panko: Extra airy and crisp.
• Ritz Crackers: Buttery and salty.
• Melba Toast: Fine and hard texture.
• Parmesan: Mix in grated cheese for savory notes.

Finishing Touches

Season the crumbs before baking.

Add garlic powder.

Sprinkle dried parsley for color.

Bake the dish until top is golden.

This usually takes 20 minutes.

For darker crust, broil for two minutes.

Watch the oven constantly.

Burnt crumbs taste bitter.

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