Simple Homemade Baked Mac and Cheese Recipe

This simple homemade baked mac and cheese recipe ensures a creamy texture.

Use block cheese shredded by hand for the best results.

Cook pasta al dente and make a roux with butter and flour.

Whisk in milk and melt sharp cheddar gradually.

Combine everything in a dish and top with breadcrumbs.

Bake at 375°F until bubbly and golden brown.

Let the dish rest briefly before serving.

Gather all necessary ingredients for the dish

Start with high-quality cheese for the best flavor. Sharp cheddar provides a strong taste that stands out in the sauce. Avoid pre-shredded bags because they contain anti-caking agents. These additives prevent the cheese from melting smoothly. Buy a block of cheese and shred it yourself. This ensures a creamy, consistent texture for your simple homemade baked mac and cheese recipe. You can also mix in gruyere or Monterey jack for different flavor profiles.

Core Ingredients

Gather these pantry staples to build the base. Elbow macaroni works best to trap the sauce, but shells or cavatappi work too. Whole milk creates a richer consistency than skim milk. Unsalted butter lets you control the salt level. Freshly ground black pepper is superior to pre-ground for aroma.

• 16 oz dried elbow macaroni
• 8 oz sharp cheddar cheese, block
• 4 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp mustard powder (optional)

Optional Toppings

A crunchy topping adds texture. Breadcrumbs brown nicely in the oven. Paprika adds a touch of color and mild flavor. Mix the topping ingredients in a small bowl while the pasta cooks.

Measure everything before you start cooking. This makes the process faster and prevents mistakes. Having ingredients ready ensures the roux does not burn. Warm the milk slightly to help it incorporate into the flour faster.

Cook the pasta and prepare the cheese sauce

Boil the Macaroni

Bring a large pot of salted water to a rolling boil. Add the dried macaroni. Cook the pasta for one minute less than the package instructions. The noodles will finish cooking in the oven. This prevents a mushy texture. Drain the pasta thoroughly. Set it aside while you make the sauce.

Make the Roux

Melt butter in a large saucepan over medium heat. Sprinkle the flour into the melted butter. Whisk constantly for one minute. The mixture will bubble and thicken. This step cooks out the raw flour taste. Do not let it turn brown.

Add Milk and Cheese

Slowly pour the milk into the roux while whisking. Continue whisking until smooth. Simmer the mixture for about five minutes. The sauce should thicken enough to coat the back of a spoon. Remove the pan from the heat completely. Gradually stir in the shredded cheese. Add the cheese handful by handful. Ensure each batch melts before adding more. Stir in salt, pepper, and mustard powder.

Assemble the macaroni in a baking dish

Preheat and Prepare the Pan

Preheat your oven to 375°F (190°C). Generously butter a 9x13 inch baking dish or casserole pan. This step is crucial for preventing the cheese from sticking and creating crispy edges. Use a dish with high sides if your sauce is very loose. Place the dish on a rimmed baking sheet to catch any bubbling overflow.

Mix the Pasta and Sauce

Pour the cooked and drained macaroni into the saucepan with the warm cheese sauce. Use a silicone spatula to fold the pasta gently until every noodle is thoroughly coated. Ensure the sauce is hot so it coats the pasta evenly. Transfer the cheesy pasta mixture into the prepared baking dish. Spread it out into an even layer. Do not press the pasta down; leave it loose for a fluffy texture.

Add the Crumb Topping

Sprinkle the prepared breadcrumb mixture over the surface of the macaroni. Distribute it evenly with your fingers or a spoon. The topping should cover the pasta in a light, uniform layer. This ensures every bite has a bit of crunch. If you want extra cheese, now is the time to sprinkle a handful of shredded cheddar over the crumbs.

• Preheat oven to 375°F.
• Butter a 9x13 inch baking dish.
• Fold pasta into cheese sauce.
• Transfer to dish and spread evenly.
• Top with breadcrumb mixture.

Bake the dish until the cheese bubbles

Oven Baking Process

Place the uncovered baking dish on the center rack of the oven. Bake at 375°F for 20 to 30 minutes. Watch the dish closely during the last five minutes. You want the cheese sauce to bubble actively around the edges. The breadcrumb topping should turn a deep golden brown color. If the top browns too quickly before the sauce bubbles, cover the dish loosely with aluminum foil.

Cooling and Serving

Remove the casserole from the oven. Set it on a heat-safe trivet or wire rack. Let the dish rest for 10 to 15 minutes before serving. This step is crucial for texture. The sauce thickens significantly as it cools slightly. Cutting into the mac and cheese immediately will make the sauce runny and thin. Waiting allows the starches to set, ensuring the dish stays creamy on the fork.

• Look for bubbling edges.
• Check for golden brown crust.
• Rest before serving to set sauce.
• Serve warm for best flavor.