Easy Baked Mac and Cheese Recipe

This comprehensive guide covers everything about making perfect baked mac and cheese from scratch. The recipe requires just six core ingredients: elbow macaroni, sharp cheddar cheese, whole milk, butter, flour, and seasonings. Success depends on shredding cheese fresh, cooking pasta al dente, warming milk before adding to roux, and baking until golden. The dish can be customized with proteins, vegetables, or spicy additions and stores well refrigerated for 3-5 days or frozen unbaked for up to 3 months.

Essential ingredients include elbow macaroni, sharp cheddar, and whole milk.

Pasta

Elbow macaroni is the classic choice. Use 1 pound. Bronze-cut Italian pasta holds sauce better. Cook pasta al dente—1 minute shy of package instructions. It finishes cooking in the oven. Overcooked pasta becomes mushy.

Cheese

Sharp cheddar provides classic flavor. Combine with Gruyère for nutty notes or mozzarella for extra melt. Use 4–6 cups total, shredded fresh. Pre-shredded cheese contains anti-caking agents that hinder melting.

Dairy

Whole milk creates a rich sauce. Use 2–3 cups. For extra creaminess, substitute half and half or add cream. Evaporated milk works too—it’s concentrated and doesn’t curdle easily. Warm milk before adding to roux to prevent lumps.

Roux Base

Butter and flour form the thickener. Use 4–6 tablespoons butter and equal parts flour. Melt butter, whisk in flour, cook 1 minute. This roux stabilizes the sauce.

Seasonings

Salt, black pepper, and dry mustard enhance flavor. Dry mustard (½ tsp) adds depth without sharpness. Optional: paprika, garlic powder, cayenne.

Topping

Panko breadcrumbs mixed with melted butter create a crispy top. Add grated Parmesan. Bake until golden. Some skip breadcrumbs and use extra cheese only.

• Butter: salted, for cooking and topping
• Flour: all-purpose, for roux
• Egg: optional, for custard-like texture in Southern style

Cook pasta, make roux, add milk and cheese, then bake until golden.

Step 1: Cook Pasta

Boil 1 pound elbow macaroni in heavily salted water. Cook until al dente—1 minute less than package directions. Drain immediately. Do not rinse. Toss with a small amount of butter to prevent sticking and bloating.

Step 2: Build the Roux

Melt 4–6 tablespoons butter in a saucepan over medium heat. Whisk in equal parts flour. Stir constantly for 1 minute until smooth and bubbly. Cook until it smells toasted but not browned.

Step 3: Create Cheese Sauce

Gradually whisk in 2–3 cups warm milk. Cold milk creates lumps. Stir continuously until mixture thickens enough to coat a spoon. Remove from heat. Stir in 4–6 cups shredded cheese until melted. Season with salt, pepper, and ½ teaspoon dry mustard.

Step 4: Combine and Assemble

Add cooked pasta to cheese sauce. Stir until every piece is coated. Pour into a greased 9x13 baking dish. Sprinkle remaining cheese on top. Add optional buttered panko breadcrumbs for crunch.

Step 5: Bake

Bake until bubbly with a golden crust. Let rest 5 minutes before serving.

• Do not overbake. Sauce should remain creamy.
• Cover with foil if top browns too quickly.
• Bake until edges bubble and center is hot.

Shred cheese fresh and warm milk for smooth, creamy sauce.

Fresh Cheese vs Pre-Shredded

Pre-shredded cheese contains cellulose and anti-caking agents that prevent smooth melting. These additives create a grainy texture in your sauce. Shredding cheese fresh from a block gives you creamy, velvety results.

Warm Milk Prevents Seizing

Cold milk shocks the hot roux, causing flour to clump. Warm milk blends smoothly. Heat milk to just below simmer—about 180°F—before adding to roux.

Dairy Options

Whole milk provides the best balance of richness without heaviness. For extra decadence, substitute half and half. Evaporated milk offers concentrated creaminess and resists curdling.

• Whole milk: 2–3 cups, standard choice
• Half and half: richer, creamier sauce
• Evaporated milk: concentrated, stable
• Cream cheese: adds tang and body

Cheese Melting Technique

Remove sauce from heat before adding cheese. Stir constantly until melted. Reserve 1–2 cups cheese for layering and topping. This creates pockets of melted cheese throughout and a golden crust on top.

Add bacon, vegetables, or spicy cheeses for custom variations.

Protein Boosts

Customize easy baked mac and cheese recipe with different proteins

Crispy bacon adds salt and crunch

Stir in rotisserie chicken for a full meal

This easy lobster mac and cheese recipe elevates the dish for special occasions

Brown ground beef with onions for a hearty cheeseburger twist

Diced ham provides a classic salty contrast to creamy sauce

Vegetable Mix-ins

Add nutrition with steamed broccoli or peas

Sautéed mushrooms and caramelized onions provide savory depth

Fresh spinach wilts perfectly in hot cheese sauce

Roasted red peppers or pimentos add brightness and mild tang

Sun-dried tomatoes offer an intense flavor burst

Spicy and Bold Twists

Heat up your easy baked mac and cheese recipe with spicy cheeses

Pepper Jack replaces cheddar for a zesty kick

Diced jalapeños or green chiles increase the heat level

Try this easy buffalo chicken mac and cheese recipe using hot sauce and blue cheese crumbles

Smoked gouda adds deep campfire flavor

A dash of cayenne pepper provides subtle warmth throughout the dish

• Bacon: cook crisp, crumble, mix in
• Chicken: use pre-cooked rotisserie for speed
• Sausage: brown well before adding to pasta
• Broccoli: steam first to avoid excess moisture in sauce
• Onions: caramelize slowly for maximum sweetness

Store in fridge 3-5 days or freeze unbaked up to 3 months.

Refrigeration

Store baked mac and cheese in an airtight container in the refrigerator for 3–5 days. Keep the dish covered with foil or a tight-fitting lid to prevent drying. For best texture, reheat within 2 days.

Freezing Instructions

Freeze unbaked mac and cheese for up to 3 months. Assemble the dish completely but do not bake. Wrap tightly in plastic wrap, then aluminum foil. Label with date. Thaw overnight in refrigerator before baking.

Reheating Methods

Reheat in a 300°F oven covered with foil for 20–30 minutes until hot in center. Add 10–15 minutes if reheating from cold. Avoid microwaving—it creates uneven heating and mushy texture.

Make-Ahead Assembly

Prepare pasta and sauce separately. Cool pasta completely. Toss with sauce and breadcrumbs. Place in baking dish. Cover and refrigerate up to 2 days or freeze up to 3 months. Bake directly from fridge—add 10 minutes to original bake time.

• Do not pre-bake if planning to freeze
• Use extra sauce for freezer versions—prevents dryness
• Let dish sit at room temp 30 minutes before baking
• Remove foil last 10 minutes for crispy top

Portion Storage

Divide into single servings before freezing for quick meals. Wrap each portion in plastic, then foil. Reheat individual servings at 300°F for 15–20 minutes.