Easy Homemade Baked Mac and Cheese Recipe - Simple & Creamy

This easy homemade baked mac and cheese recipe uses simple pantry staples like elbow macaroni, butter, flour, milk, and freshly shredded cheese. Key steps include making a roux-based cheese sauce with warm milk, undercooking pasta slightly, and baking at 350°F for 25-30 minutes until golden. Pro tips: always shred your own cheese to avoid grainy sauce, warm milk before adding to prevent lumps, and let the dish rest 5 minutes before serving. Make-ahead friendly—assemble up to 3 days ahead, refrigerate, and add the panko topping just before baking.

Simple ingredients you need for baked mac and cheese

This easy homemade baked mac and cheese recipe needs basic pantry staples. Quality matters more than quantity here.

Pasta and Base

• Elbow macaroni – 1 lb, the classic choice
• Butter – 6 tbsp, unsalted preferred
• All-purpose flour – 1/4 cup, for the roux
• Whole milk – 3 cups, warmed before adding

Cheese Selection

Sharp cheddar delivers the best tangy flavor. Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shred your own for best results.

Topping Ingredients

• Panko breadcrumbs – 1 cup, extra crunch
• Butter – 2 tbsp, melted
• Parmesan – 1/4 cup, grated

Seasonings That Make a Difference

• Salt and black pepper – essential
• Dry mustard – enhances cheese flavor
• Paprika – adds color and mild heat
• Nutmeg – pinch adds warmth

For a simpler version, try this 5-ingredient mac and cheese recipe that cuts down on prep time.

Step-by-step instructions for creamy results

Step 1: Cook the Pasta

Bring a large pot of salted water to boil. Add macaroni and cook until al dente – about 1-2 minutes less than package directions. The pasta finishes cooking in the oven. Drain and set aside.

Step 2: Make the Roux

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until smooth and lightly toasted. This removes the raw flour taste.

Step 3: Build the Cheese Sauce

• Slowly whisk in warm milk – cold milk causes clumping
• Continue whisking until mixture thickens, about 5 minutes
• Remove from heat
• Stir in shredded cheese until completely melted
• Season with salt, pepper, mustard, and paprika

Step 4: Combine and Transfer

Add drained pasta to the cheese sauce. Stir until every piece is coated. Transfer to a buttered 9x13 baking dish.

Step 5: Add the Topping

Mix panko breadcrumbs with melted butter and parmesan. Sprinkle evenly over the mac and cheese.

Step 6: Bake

Let rest 5-10 minutes before serving. This allows the sauce to set and makes serving easier.

Short on time? This stovetop mac and cheese recipe skips the baking step entirely.

Pro tips for the best homemade mac and cheese

Always Shred Your Own Cheese

Pre-shredded cheese contains cellulose and anti-caking agents. These prevent smooth melting and create grainy sauce. Buy blocks and shred fresh for velvety results.

Warm the Milk First

Cold milk shocks the roux and creates lumps. Heat milk in the microwave or stovetop before adding. Smooth sauce starts with warm ingredients.

Undercook the Pasta

Boil macaroni 1-2 minutes less than the package says. Al dente pasta absorbs sauce while baking. Fully cooked pasta turns mushy in the oven.

Cheese Combinations That Work

Common Mistakes to Avoid

• Overcooking pasta before baking
• Adding cold milk to hot roux
• Using pre-shredded cheese
• Overbaking – dries out the dish
• Serving immediately – let it rest 5 minutes

Secret Ingredients Worth Trying

Get the Crispiest Topping

Use panko instead of regular breadcrumbs. Toss with melted butter before sprinkling. Broil for the last 2-3 minutes for maximum crunch.

Try this 3-cheese mac and cheese recipe for next-level flavor. For something different, this Velveeta-based version delivers ultra-creamy results.

Make-ahead and storage made simple

Make-Ahead Instructions

Assemble the entire dish up to 2-3 days before baking. Cook pasta 2 minutes less than al dente since it absorbs sauce while refrigerated. Do not add the breadcrumb topping until ready to bake.

• Prepare cheese sauce and combine with pasta
• Transfer to buttered baking dish
• Cover tightly with plastic wrap or foil
• Refrigerate up to 3 days
• Add topping just before baking

Baking From Cold

Storage Guidelines

• Refrigerator – Store leftovers 3-4 days in airtight container
• Freezer – Freeze up to 2 months. Wrap tightly in plastic and foil
• Room temperature – Do not leave out more than 2 hours

Reheating Without Drying Out

Oven method works best. Cover with foil and bake at 350°F for 15-20 minutes. Add a splash of milk before reheating to restore creaminess. Microwave works for single servings – add milk and heat in 30-second intervals.

Planning a big gathering? This mac and cheese recipe for a crowd scales up easily. For holiday prep, check out this make-ahead baked mac and cheese with detailed timing tips.