Simple Baked Mac and Cheese Recipe

Skip the roux, skip the breadcrumbs—this simple baked mac and cheese recipe swaps the traditional cheese sauce and crunchy topping for a quick stovetop sauce and a quick bake that still delivers a creamy, cheesy, golden-topped result. The recipe uses pantry staples, takes about 30 minutes, and is flexible enough to swap cheeses or pasta shapes. The key is to melt the cheese slowly so the sauce stays smooth, and to bake just long enough to brown the top without drying out the pasta. Leftovers keep best if you portion them out and freeze them separately, then thaw overnight and reheat with a splash of milk to keep the sauce creamy.

What makes this simple baked mac and cheese recipe stand out

Most baked mac and cheese recipes call for a roux-based cheese sauce and a breadcrumb topping, but this simple baked mac and cheese recipe skips both. Instead, it relies on a quick stovetop cheese sauce that’s ready in the time it takes the pasta to cook, and a quick bake that’s just long enough to melt the cheese and brown the top. The result is a dish that’s lighter, silkier, and more intensely cheesy than the traditional version, with a fraction of the effort and ingredients.

Here’s what sets this simple baked mac and cheese apart from the rest:

• No roux, no problem: The cheese sauce is made by whisking milk into the cheese as it melts, which means you don’t have to worry about making a roux or a béchamel base. This cuts down on both the time and the number of dishes you’ll need to wash.
• One pot, one colander, one baking dish: The pasta is cooked in the same pot the cheese sauce is made in, and the baking dish is only used for the final bake. This means less cleanup and less hassle.
• Crispy top without the fuss: Instead of making a separate breadcrumb topping, this recipe uses the residual heat of the oven to brown the top of the mac and cheese. This gives you the same crunch without the extra work.
• Pantry staples only: The ingredients list is short and sweet, and you probably have everything you need already in your pantry. No special cheese required, no special pasta, no special anything. Just the basics done right.

So, if you’re looking for a baked mac and cheese recipe that’s as easy as it is delicious, this is the one to bookmark. It’s the kind of recipe that you can throw together on a weeknight when you’re too tired to cook but still want something comforting and satisfying. And because it’s so simple, it’s also the kind of recipe that you can adapt to whatever you have on hand, whether that’s a different type of cheese or pasta shape, or even adding in extras like bacon or spinach to make it your own.

Ingredients for the best simple baked mac and cheese

The beauty of this simple baked mac and cheese recipe is that it’s made with pantry staples you probably already have on hand. No need for specialty cheeses or fancy pasta shapes. Just the basics done right. Here’s what you’ll need to make the best simple baked mac and cheese:

• 8 oz elbow macaroni or any short pasta you have on hand
• 2 cups milk (whole milk is best, but any milk will do)
• 2 cups shredded sharp cheddar cheese (or any good melting cheese you have on hand)
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika (optional, but adds a nice color and depth of flavor)
• 1/2 tsp garlic powder (optional, but adds a nice savory note)

That’s it. No fancy ingredients. No special equipment. Just the basics done right. The key is in the technique, not the ingredients. So don’t stress if you’re out of one thing or another. The recipe is flexible enough to accommodate what you have on hand. The only non-negotiable is the cheese. You need a good melting cheese, and sharp cheddar is best for the flavor. But if all you have is pre-shredded cheese, that’ll work too. Just don’t use the shelf-stable grated cheese in the green can. That stuff doesn’t melt right and will ruin the dish.

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

Forget everything you think you know about making baked mac and cheese. This recipe is so simple, you’ll wonder why you ever bothered with the complicated stuff. Here’s how to make the best simple baked mac and cheese from scratch, step by step:

Step 1: Get the pasta on the stove

Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente. It’ll finish in the oven, so you want it just shy of done. Drain it and set it aside.

Step 2: Make the cheese sauce

In the same pot, melt the butter over medium heat. Whisk in the milk and then the cheese, a handful at a time, until it’s all melted and smooth. Season with salt and pepper to taste. If you want to get fancy, you can add a pinch of paprika or garlic powder, but it’s not necessary.

Step 3: Combine and bake

Stir the pasta into the cheese sauce until it’s all coated. Pour it into a baking dish and top with a little extra cheese if you want it extra cheesy. Bake at 350°F for about 15-20 minutes, or until the top is golden and bubbly. That’s it. You’re done. No need to make a roux or a béchamel. No need to make a breadcrumb topping. Just the basics done right.

And that’s it. In the time it takes the pasta to cook, you can have the cheese sauce ready to go. And in the time it takes the oven to preheat, you can have the whole thing ready to bake. So while it’s not quite as quick as the boxed stuff, it’s still pretty darn quick and easy. And the result is so much better than anything you could get out of a box. You’ll never go back to the boxed stuff again once you’ve tried this.

Pro tips for the creamiest baked mac and cheese

Want to make sure your baked mac and cheese turns out perfectly every single time? Here are the pro tips that will make you look like a kitchen rockstar, even if you’re a total beginner. These are the secrets that will make your mac and cheese the creamiest, cheesiest, most comforting version possible, no matter what kind of cheese you have on hand or what kind of pasta you’re using.

Pro tip #1: The cheese sauce is the key to the whole thing

It’s not just about melting the cheese. It’s about creating a smooth, creamy sauce that will coat the pasta evenly and not clump up or separate. The secret is in the temperature control. You want to melt the cheese slowly over low heat, whisking constantly, until it’s smooth and creamy. If you try to rush it, the cheese will break and the sauce will be grainy and oily. So take your time, and don’t walk away from the stove while you’re making the sauce.

Pro tip #2: The pasta water is liquid gold

Don’t pour it down the drain! The starchy pasta water is the secret ingredient that will make your cheese sauce extra creamy and help it stick to the pasta. Just add a splash of it to the sauce as you’re whisking in the cheese. It will help the sauce emulsify and prevent it from separating or becoming oily. And if you’re using pre-shredded cheese, this is especially important because the anti-caking agents in the bagged cheese can make the sauce grainy and prevent it from melting smoothly.

Pro tip #3: The right cheese for the job

Sharp cheddar is the classic choice, but you can use any good melting cheese you have on hand. The key is to use a good melting cheese that will give you the smooth, creamy texture you want. So don’t feel like you have to run to the store if you’re out of cheddar. Swiss, Gouda, Havarti, or even a mix of whatever you have left in the fridge will work just as well. Just make sure it’s a good melting cheese and not something like Parmesan that won’t melt smoothly.

Pro tip #4: The secret to the perfect crust

Don’t overthink the topping. You don’t need to make a separate breadcrumb topping or anything fancy. The residual heat from the oven will brown the top of the mac and cheese just right. But if you want to get fancy, you can add a little extra cheese on top before you put it in the oven. That will give you a nice cheesy crust without any extra work. And if you want to get really fancy, you can mix a little grated Parmesan with the cheddar for a little extra umami kick. But don’t overthink it. The oven will do the work for you.

Pro tip #5: Make ahead and storage tips

If you want to make this ahead of time, you can prep the pasta and the cheese sauce separately and store them in the fridge for up to 3 days. When you’re ready to bake, just combine and bake as directed. You can also freeze the cheese sauce for up to 3 months. Just thaw it in the fridge overnight and then heat it up gently on the stove, whisking until smooth again. The pasta will take a little longer to cook from frozen, so plan accordingly. But don’t try to freeze the whole thing assembled. The pasta will get mushy when thawed and the sauce will separate. So if you’re going to freeze it, freeze the sauce and cook the pasta fresh when you’re ready to bake.

How to store and reheat leftover baked mac and cheese

Leftover baked mac and cheese is a beautiful thing. It means you can make a big batch on the weekend and have easy meals all week. But you have to store it right so the pasta doesn’t get mushy and the sauce doesn’t separate. Here’s how to do it so it tastes just as good the second time around as it did the first.

Storing leftover baked mac and cheese

Let the mac and cheese cool to room temperature before you store it. This prevents condensation from forming in the container, which would make the pasta soggy. Portion it out into individual servings so you can just grab and go. If you’re going to freeze it, use freezer-safe containers or bags and squeeze out as much air as possible to prevent freezer burn. If you’re going to refrigerate it, use airtight containers to keep it from drying out. But don’t store it in the pot you baked it in. The pot will keep cooking the pasta and the sauce will separate. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it.

Reheating leftover baked mac and cheese

Reheating is easy, but you have to do it right or you’ll end up with a dry, clumpy mess. The key is to add a little moisture back into the dish so the sauce doesn’t seize up. You can do this in the oven, on the stovetop, or in the microwave. Just add a splash of milk or cream to loosen the sauce back up. If you’re reheating in the oven, cover the dish with foil so it doesn’t dry out. If you’re using the microwave, add a splash of milk and cover with a damp paper towel. If you’re using the stovetop, add a splash of milk or cream and heat it gently, stirring constantly, until it’s hot and creamy again. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. You can also portion it out into individual servings and freeze those so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed.

So the bottom line is: store it right and reheat it right, and it’ll be just as good the second time around. But don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you’re going to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just thaw in the fridge overnight and then reheat as directed. But don’t try to freeze the whole thing assembled. The pasta will get mushy and the sauce will separate. So portion it out and freeze it in individual servings. You can keep the sauce and the pasta separate if you want to freeze it. Just thaw in the fridge overnight and then combine and reheat as directed. The key is just to add a little liquid and heat it slowly so the sauce doesn’t break. And don’t try to reheat it more than once. The pasta will get mushy and the sauce will separate. So only reheat what you’re going to eat in one sitting. And don’t try to store it in the baking dish with the topping on it. The topping will get soggy and the whole thing will be mushy when you reheat it. So scrape the topping off and store it separately. You can keep the topping in a separate container and just sprinkle it on when you reheat it. And if you want to freeze it, portion it out into individual servings so you can just grab and go. Just