Easy Baked Mac and Cheese Recipe

Skip the roux, skip the béchamel—this is the easiest baked mac and cheese you’ll ever make. In 30 minutes, pantry staples turn into a creamy, golden-topped casserole that tastes like you spent the afternoon stirring a cheese sauce. The trick is a no-cook sauce that thickens in the oven, so you only need one pot for the pasta and one dish to bake it in. The article walks you through the exact ingredients, the simple steps, and the pro tips (grate your own cheese, splash in a little evaporated milk, broil for the last 2 minutes) that keep the sauce silky smooth and the top perfectly crisp. It also covers how to store and reheat leftovers so the mac and cheese stays creamy the next day.

What makes this the easiest baked mac and cheese recipe?

Most baked mac and cheese recipes call for a roux, a béchamel, or even a cheese sauce that needs to be cooked on the stovetop before baking. This one skips all of that. You’ll whisk together a quick milk-and-egg base, pour it over the pasta, and let the oven do the rest. The result is a creamy, cheesy, golden-topped casserole that tastes like you spent hours stirring—but you didn’t.

Key points that make this recipe the easiest baked mac and cheese you’ll ever make:

• No roux, no béchamel, no extra pots to wash. The sauce thickens in the oven, not on the stovetop.
• One-pan method. You can even bake it in the same dish you mix it in, so cleanup is minimal.
• Pantry staples only. Milk, cheese, pasta, butter, flour, and seasonings you probably already have on hand.
• 30 minutes from start to finish. That includes the time it takes to boil the pasta and the baking time.
• Feeds 4-6 people with just a pound of pasta and a simple sauce.

So if you’re looking for the easiest baked mac and cheese recipe that still tastes like you put in effort, this is it. You’ll have dinner on the table in half an hour, and no one will guess it was this easy.

Ingredients for the easiest baked mac and cheese

These are the exact ingredients you need to make the easiest baked mac and cheese. No fancy cheeses, no special equipment—just the basics you probably already have in your kitchen right now.

What you need for the sauce:

• 3 cups whole milk
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika (optional but recommended)

What you need for the pasta:

• 1 pound elbow macaroni or other short pasta
• Water and salt for boiling

That's it. No special cheese, no special equipment. Just these simple ingredients and you'll have the creamiest, cheesiest baked mac and cheese you've ever tasted.

Step-by-step: how to make baked mac and cheese from scratch

Here's the exact step-by-step process to make the easiest baked mac and cheese from scratch. No fancy techniques, no special equipment—just a pot to boil pasta and a baking dish to bake it in.

Step 1: Preheat and prep

Preheat your oven to 375°F. Grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil for the pasta.

Step 2: Cook the pasta

Cook the pasta until just al dente. It will finish cooking in the oven, so you want it just shy of done. Drain and set aside.

Step 3: Make the sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the milk until smooth. Add the cheese and seasonings and stir until melted and smooth.

Step 4: Combine and bake

Pour the sauce over the pasta in the baking dish. Stir to coat evenly. Top with extra cheese if you want a crispy top. Bake for 20-25 minutes until bubbly and golden on top.

That's it. In under 30 minutes, you'll have the creamiest, cheesiest baked mac and cheese you've ever tasted. And the best part? You probably already have everything you need in your kitchen right now.

Pro tips for the creamiest baked mac and cheese

These pro tips will ensure your baked mac and cheese turns out perfectly creamy every single time. No special equipment needed—just these simple tricks.

Grate your own cheese for the smoothest sauce

Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Grating your own cheddar ensures it melts into the creamiest sauce possible.

Use evaporated milk for an even silkier texture

Evaporated milk has less water content than regular milk, so it makes the sauce extra thick and creamy without any extra effort on your part.

Don't skip the egg yolk trick

Whisking an egg yolk into the sauce right before baking adds richness and prevents curdling, so your mac and cheese stays creamy, not grainy.

How to get the golden crust without overcooking the pasta

Broil for the last 2-3 minutes instead of baking longer at lower heat. This prevents the pasta from getting mushy while still giving you that crispy cheese top.

These four simple tricks will make your baked mac and cheese taste like you spent all day on it, even though it only took you 30 minutes.

How to store and reheat leftover baked mac and cheese

Leftover baked mac and cheese can be stored and reheated without losing its creamy texture. Here's exactly how to do it so it tastes just as good the next day.

Storing leftover baked mac and cheese

• Let it cool completely before storing to prevent condensation.
• Store in an airtight container in the refrigerator for up to 3 days.
• Do not freeze, as the sauce will separate and become grainy.

Reheating leftover baked mac and cheese

• Preheat oven to 350°F. Add a splash of milk to restore creaminess. Cover with foil and bake 10-15 minutes until heated through.
• Or microwave in 30-second bursts, stirring between each, until hot and creamy again.
• Or reheat on the stovetop with a splash of milk, stirring constantly until hot and creamy again.

These simple steps will keep your baked mac and cheese tasting fresh and creamy, just like it was just made.