Easy Homemade Baked Mac and Cheese Recipe

Create the ultimate baked mac and cheese with fresh ingredients.

Grate block sharp cheddar to ensure a smooth texture.

Boil pasta until firm to prevent mushiness.

Whisk butter and flour to form a roux.

Add milk slowly for a creamy base.

Melt cheese off the heat to avoid separation.

Combine sauce and noodles in a greased dish.

Bake until golden and bubbly.

Let the dish rest before serving.

Gather the simple ingredients needed for the dish.

Sharp cheddar cheese provides the strongest flavor profile.

Mild varieties often taste bland in baked dishes.

Purchase a block of cheese and grate it at home.

Store-bought bags contain cellulose to prevent clumping.

This additive stops cheese from melting smoothly.

Block cheese melts evenly.

It coats every noodle completely.

Ingredients List

Cheese Selection

Sharp cheddar is the standard choice.

Combine it with Gruyere for a nutty taste.

Monterey Jack offers a creamy texture.

Avoid pre-shredded cheese for the best results.

Freshly shredded cheese creates a silkier sauce.

Pasta and Sauce

Elbow macaroni is traditional.

Its curves trap the sauce effectively.

Cavatappi or shells are excellent alternatives.

Larger surface areas hold more cheese sauce.

Butter and flour form the roux.

This mixture thickens the milk base.

Use unsalted butter to control sodium levels.

Whole milk creates a velvety texture.

Skim milk results in a watery sauce.

Topping Essentials

Panko breadcrumbs are lighter than standard crumbs.

They toast faster in the oven.

Melted butter binds the crumbs together.

Paprika adds a smoky flavor and color.

Boil the pasta until it is firm to the bite.

Use a large pot for boiling pasta.

Crowded noodles stick together.

Fill the pot with water and bring it to a rolling boil.

Add a generous amount of salt to the water.

The water should taste like the ocean.

This is the only chance to season the actual macaroni.

Timing the Pasta

Cooking time is critical for texture.

The pasta will continue cooking in the oven.

Check the box instructions for the al dente time.

Subtract one to two minutes from the suggested time.

This ensures the noodles remain firm after baking.

Overcooked pasta becomes mushy in a casserole.

Testing the Noodles

Remove a piece of pasta with a spoon.

Taste it carefully.

It should offer some resistance when bitten.

Look for a tiny white dot in the center.

This indicates uncooked pasta.

That dot will finish cooking in the sauce.

If the noodlet is soft all the way through, it is overcooked.

Draining Properly

Pour the contents into a colander.

Shake well to remove excess water.

Do not rinse the pasta with cold water.

Rinsing washes away the starch.

Starch helps the cheese sauce stick to the noodles.

Let the pasta drain while you make the sauce.

Create a rich homemade cheese sauce on the stove.

Use a large saucepan or Dutch oven.

Melt the butter over medium heat.

Whisk in the flour once the butter bubbles.

Stir constantly for one minute.

This creates a roux that thickens the sauce.

Cooking the flour removes the raw taste.

The mixture should look like wet sand.

The Roux Ratio

Adding the Liquid

Pour the milk into the roux slowly.

Whisk vigorously while pouring.

This prevents lumps from forming.

Continue whisking until the mixture is smooth.

Bring the sauce to a gentle simmer.

Do not let it boil vigorously.

Simmer for about five minutes.

The sauce should coat the back of a spoon.

It will be thick and creamy.

Melting the Cheese

Remove the pot from the heat completely.

High heat makes cheese separate and get greasy.

Stir in the spices like salt and pepper.

Add the shredded cheese in small handfuls.

Wait for the first batch to melt before adding more.

Stir constantly until the sauce is smooth.

The sauce should be glossy and thick.

Tips for Success

• Use freshly grated cheese for better melting.
• Temper the milk if you want to avoid lumps.
• Do not add cheese to a boiling sauce.
• Taste the sauce before adding it to the pasta.

Combine the pasta and sauce in a baking dish.

Prepare a 9x13 inch baking dish.

Grease the interior thoroughly with butter.

Butter adds a rich, savory flavor to the crust.

Cooking spray is a quick alternative.

Ensure the entire surface is coated.

This prevents the cheese from sticking.

Combining Pasta and Sauce

Pour the drained pasta directly into the cheese sauce.

Use a large spoon or spatula to mix.

Fold the ingredients together gently.

Stir until every noodle is covered.

The sauce should be thick and creamy.

It clings to the pasta better when hot.

Work quickly so the sauce does not cool.

The sauce will thicken further in the oven.

It should look slightly loose now.

If it is too thick, add a splash of milk.

Stir it in before transferring.

Transferring to the Dish

Pour the mixture into the greased baking dish.

Spread the macaroni into an even layer.

Do not press the pasta down firmly.

Leaving it loose allows heat to flow.

This helps the center cook evenly.

Smooth the top with a spoon.

Baking Dish Options

Before Baking

Ensure the sauce is still bubbling slightly.

Cold sauce takes longer to bake.

The dish is now ready for the topping.

Bake the macaroni until bubbly and golden.

Set oven temperature to 350 degrees Fahrenheit.

Preheat the oven fully before baking.

Place the baking dish on the center rack.

Heat circulates evenly in this position.

Bake for 20 to 30 minutes.

Watch the dish closely after 20 minutes.

Ovens vary in heat intensity.

Look for bubbling cheese around the edges.

The center should be hot and steaming.

The top needs to turn golden brown.

This indicates the topping is crispy.

Baking Visuals

Check the color of the crust.

Pale breadcrumbs need more time.

Dark brown crumbs mean it is done.

If the top browns too fast, cover it.

Use a sheet of aluminum foil.

Tent the foil loosely over the dish.

This prevents burning while the center cooks.

Remove the foil for the last five minutes.

This restores the crispiness to the topping.

Optional Broiling

Use the broiler for a crunchy crust.

Set the oven to broil for two minutes.

Do not walk away during this step.

Breadcrumbs burn very quickly under high heat.

Check every 30 seconds.

Remove the dish once the top is deep gold.

Resting the Dish

Take the casserole out of the oven.

Let it rest for 10 minutes.

Serving immediately makes the sauce runny.

Resting allows the sauce to set.

It thickens up as it cools slightly.

This makes scooping easier and cleaner.