Recipe for Easy Baked Mac and Cheese

Make baked mac and cheese with elbow macaroni, butter, flour, milk, and freshly shredded cheese.

Boil pasta al dente 5-7 minutes, drain without rinsing.

Cook butter and flour 1 minute, whisk in milk gradually until thick.

Remove from heat, stir in cheese handful by handful.

Combine sauce with pasta, transfer to greased 9x13 dish.

Top with buttered panko breadcrumbs and extra cheese.

Cover tightly with foil, bake 25-35 minutes at 350-375°F.

Uncover, bake 10-15 minutes more until golden.

Rest 5-10 minutes before serving.

Never use pre-shredded cheese—cellulose causes graininess.

Keep sauce below 180°F, never boil cheese.

Customize with eggs (Southern style), bacon, lobster, or vegetables.

Use whole milk for richest sauce.

Overbaking dries out dish—check at 35 minutes.

Gather macaroni, cheese, butter, flour, milk, and breadcrumbs for easy baked mac and cheese.

Core Ingredients

Cheese Selection Strategy

Sharp cheddar delivers classic flavor. Combine with Gruyère for creaminess and depth. For maximum richness, try seven cheese blend. American cheese or Velveeta creates ultra-smooth sauce. Mozzarella adds stretch. Monterey Jack, Gouda, or Swiss bring unique notes. Always shred cheese from blocks. Pre-shredded cheese contains cellulose that prevents smooth melting and causes grainy texture.

Crispy Topping Mix

Mix 2/3 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle over mac and cheese before baking. Buttery breadcrumb topping turns golden brown and crunchy. Add 1/2 cup extra shredded cheese to topping for bubbly crust. For gluten-free option, use crushed crackers or omit topping entirely.

Flavor Enhancers

• 1 teaspoon garlic powder
• 1 teaspoon mustard powder (adds sharpness)
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Dash of hot sauce or cayenne
• Creole seasoning for Southern style

Equipment Needed

• Large pot for pasta
• Saucepan for cheese sauce
• 9x13 inch baking dish
• Whisk for smooth roux
• Box grater for fresh cheese

Cook pasta al dente, whisk together cheese sauce, combine, and add crispy topping.

Boil Pasta Until Al Dente

Fill large pot with 4 quarts water. Add 2 tablespoons salt. Bring to rolling boil over high heat. Pour in 1 pound elbow macaroni. Stir once to prevent sticking. Cook exactly 5-7 minutes. Bite test noodle center. Should feel firm, not mushy. Drain pasta in colander immediately. Do not rinse. Rinsing washes away starch that binds sauce. Shake colander to remove excess water. Spread pasta on baking sheet to cool quickly. This stops carryover cooking. Pasta continues cooking in oven so undercooking now prevents mushy texture.

Create Silky Cheese Sauce

Use medium heat. High heat breaks sauce. Whole milk creates richest texture. Add milk in 3 additions. Whisk each until smooth before adding more. Sauce coats spoon when ready. Take pan off heat. Stir in cheese handful by handful. Sauce becomes smooth and glossy. Add 1 teaspoon garlic powder, 1 teaspoon mustard powder, 1/2 teaspoon paprika. Taste and adjust salt.

Assemble with Crispy Topping

Preheat oven to 350°F-375°F. Grease 9x13 inch baking dish with butter. Return cooled pasta to empty pot. Pour hot cheese sauce over pasta. Stir until every noodle gets coated. Transfer mixture to baking dish. Smooth top with spatula. Tap dish on counter to remove air pockets.

Mix 2/3 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over surface. Add 1/2 cup shredded cheese for extra crust. Crispy breadcrumb topping creates golden crunch. Cover dish tightly with foil. This prevents drying during first bake. Bake covered 25-35 minutes. Remove foil for final 10-15 minutes to brown top.

Bake at 350-375°F for 25-35 minutes covered, then 10-15 minutes uncovered until golden.

Two-Stage Baking Method

Set oven to 350-375°F. Place foil-covered dish on middle rack. Bake 25-35 minutes. Steam builds under foil, keeping mac and cheese creamy. Remove foil. Bake 10-15 minutes more. Top turns golden brown. Edges bubble. Center sets firmly. Total oven time: 35-50 minutes depending on depth.

Style-Specific Temperature Adjustments

Visual Doneness Cues

• Edges bubble vigorously
• Top turns deep golden brown
• Center feels firm when pressed
• Breadcrumbs look toasted, not pale
• Cheese sauce visible at edges

Insert knife in center. Should slide out clean. If sauce pools in hole, bake 5 more minutes uncovered.

Crispy Finish Technique

For ultra-crispy top, broil 2-3 minutes after uncovered bake. Watch constantly. Burns in 30 seconds. Keep oven door cracked. Rotate dish for even browning. Buttery panko topping crisps fastest. Shredded cheese topping needs longer to brown.

Prevent Burning & Drying

Let rest 5-10 minutes after removing from oven. Sauce thickens as it cools. Center continues cooking from residual heat. Cutting too early makes sauce runny.

Prevent grainy sauce by using freshly shredded cheese and avoid overbaking for creaminess.

Why Fresh Shredding Matters

Pre-shredded cheese contains cellulose. Prevents smooth melting. Causes grainy sauce. Buy blocks. Shred yourself. Sharp cheddar melts best when freshly grated. For ultimate smoothness, use processed cheeses like American or Velveeta. These contain emulsifiers that create stable creamy sauce. Try seven cheese blend for complex flavor.

Common Graininess Causes & Fixes

Temperature Control for Creaminess

Never boil cheese sauce. High heat breaks emulsion. Cook roux 1 minute max. Add milk gradually at medium heat. Stir constantly until sauce coats spoon. Remove from heat completely. Add cheese in small handfuls. Stir until melted. Keep sauce below 180°F.

Overbaking Prevention

Overbaking dries out mac and cheese. Cover tightly with foil for first 25-35 minutes. Traps steam. Keeps sauce creamy. Remove foil only for final 10-15 minutes. If making ahead, underbake by 10 minutes. Cool completely. Refrigerate. Reheat covered at 350°F for 20-25 minutes. Add 2 tablespoons milk before reheating.

• Use whole milk or half-and-half for richer sauce
• Add cream cheese for extra stability
• Let dish rest 5-10 minutes before serving
• Store leftovers with plastic wrap touching surface

Customize with Southern style eggs, bacon, lobster, or vegetables for different flavors.

Southern Style with Eggs

Add 2-3 beaten eggs to milk mixture. Eggs act as binder creating firm, sliceable texture. Use half-and-half or evaporated milk for extra richness. Mix in 1 teaspoon Creole seasoning. Bake 30 minutes at 350°F. Southern style sets faster. Center should be firm, not jiggly.

Add Bacon for Smoky Crunch

Cook 1 pound bacon until crisp. Crumble into cheese sauce. Reserve 1/2 cup for topping. Bacon adds smoky depth. Mix throughout or layer between pasta and sauce. Try buffalo chicken variation for spicy twist.

Lobster for Luxury

Fold in 1-2 cups cooked lobster meat before baking. Use Gruyère and cheddar blend. Lobster adds sweet seafood flavor. Bake uncovered only 10 minutes to prevent overcooking lobster. Easy lobster mac and cheese transforms dish into elegant entrée.

Vegetable Mix-Ins

Add vegetables to cheese sauce before combining with pasta. Reduces richness. Adds nutrients. Keeps dish moist.

Cheese Variation Guide

• Smoked Gouda + Sharp Cheddar: Deep smoky flavor
• Pepper Jack + Monterey Jack: Spicy kick
• Swiss + Gruyère: Nutty and sophisticated
• Blue cheese + Cheddar: Bold and tangy (use 1/4 cup blue)
• Seven cheese blend: Ultimate complexity

Replace up to 2 cups cheddar with specialty cheeses. Keep base cheese at least 4 cups for proper melt.