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Easy Homemade Baked Mac and Cheese

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Homemade Baked Mac and Cheese is one of those comfort food dishes that says it all: It puts smiles on the faces of the cook and those they live with. It’s perfect for a cozy weeknight or weekend dinner or as a side on the holiday table.

A creamy baked mac and cheese dish topped with golden-brown cheese and garnished with fresh parsley, served in a round pan with a spoon on a wooden table. A small bowl of chopped herbs is in the background.

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When the world turns topsy-turvy, and life gets stressful, a bowl of Homemade Baked Mac and Cheese can make the world seem better. I’m not sure why. Perhaps it’s the creamy, gooey, melty cheese, the crispy top, or the just-made-for-you, hot-from-the-oven comfort.

But whatever it is, most of us can relate. It’s a bit like a momentary return to childhood loves, remembering what once was, and knowing that life will get better.

Or maybe… life is great! And it’s cold outside. And all you can think of is warming up those toes. For you know that nothing is quite as warm and toasty as fresh-from-the-oven homemade baked mac and cheese.

Whatever your reason… this is a great recipe to save, keep, and try. It’s based on one my mom has made for years. After all, we can tweak mac and cheese, but we would never want to change it wholly. It’s perfect… just as it’s always been.

If you’re a mac and cheese fan, and want to make individual portions, see Ramekin Macaroni and Cheese or make in in 10 minutes with this oh-so-easy Instant Pot Macaroni and Cheese.

A delectable baked mac and cheese dish in a round pan, topped with golden melted cheese and garnished with parsley. A serving spoon rests in the creamy delight. Nearby are plates, forks, a small bowl of parsley, and two glasses of iced tea on a wooden table.

Easy Homemade Baked Mac and Cheese Ingredients

This is the recipe my mother made for us, and perhaps her mother made for her. A family recipe that warms my heart every time it makes an appearance on the menu.

Here’s what you need to make this simple mac and cheese recipe:

  • Pasta: For me, it has to be elbow macaroni!
  • Butter and flour to make a thickening roux
  • Milk for the creamy cheddar sauce
  • Cheese: Use your favorite cheese. The classic is a sharp cheddar but experiment with different cheeses for delicious flavor combinations.
  • Spices: salt, pepper, ground mustard, cayenne

How to Make Baked Mac and Cheese

Begin by preheating the oven to 375°F and buttering or coating a 9 x 13-inch baking dish with nonstick cooking spray. Then, cook the macaroni according to the package instructions.

Mac & Cheese Sauce

Melt two tablespoons of butter in a large saucepan or skillet. Add the flour, whisking constantly until light brown, about 2 minutes. Gradually add the milk, whisking constantly until the sauce is smooth and thickens. Stir in the salt, pepper, mustard, and cayenne, if using, and remove from the heat. Stir in grated cheese and continue to stir until the cheese is melted.

Bake

Add drained and cooked macaroni to the cheese sauce and stir to combine. Pour into prepared baking dish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 5 minutes to crisp the top.

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A delicious baked mac and cheese dish is topped with golden brown melted cheese and garnished with fresh parsley. A silver serving spoon rests inside, inviting you to serve up creamy goodness. A small bowl of chopped parsley waits in the background for added flavor.

Easy Homemade Baked Mac and Cheese

When the world turns topsy-turvy, and life gets stressful, a bowl of Homemade Baked Mac and Cheese can make the world seem better. I’m not sure why. Perhaps it’s the creamy, gooey, melty cheese or the crispy top, or the just-made-for-you, hot from the oven comfort. In any case, this is a recipe you’ll want to keep, save and try!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: Stephanie Wilson

Ingredients 

  • 1 lb dried elbow macaroni
  • 1/4 cup butter plus more for the pan
  • 1/4 tablespoons all-purpose flour
  • 4 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon ground mustard
  • 1/4 teaspoon ground cayenne
  • 3 cups shredded cheddar cheese I like sharp cheddar or a mix

Instructions

  • Preheat oven to 325°F and coat a 3 quart baking dish (9×13-inch) with butter or cooking spray. Set aside.
  • Bring a large pot of salted water to a boil, then add dried pasta and cook 1 minute less than package instructions.

Mac & Cheese Sauce

  • Melt butter in a large saucepan or skillet. Sprinkle in the flour and whisk constantly until light brown, about 1-2 minutes. Gradually add the milk, whisking constantly until the sauce is smooth and thickens. Stir in the salt, pepper, mustard, and cayenne, if using and remove from the heat. Stir in grated cheese and continue to stir until the cheese is melted.

Bake

  • Add drained and cooked macaroni to the cheese sauce and stir to combine. Pour into prepared baking dish top with additional cheese if desired and bake for 15 minutes, or until it's bubbling and lightly golden on top. Serve with chopped parsley if desired and serve!

Notes

  1. Cheeses: My mother always used sharp cheddar cheese in this recipe, but when I have it on hand, I like to vary the cheese. Here are some delicious additions to the cheese mix: Colby cheese, Muenster, Gruyere, and mozzarella.
  2. Garnishing: I always like to add a bit of green to anything I make. Most often I sprinkle chopped fresh parsley on the baked mac and cheese just before serving. But sometimes I like to add a crispy breadcrumb topping that bakes with the mac and cheese. Here’s how I do it.
  3. Optional Breadcrumb Topping: Toasting 2-3 slices of white bread. Melt 3 tablespoons of butter and pulse the toast in a food processor, Combine the breadcrumbs and melted butter. Before putting the mac and cheese in the oven, top with breadcrumbs, bake as directed.
  4. Making Ahead: Make the mac and cheese as directed, transfer it to the baking dish, and cool completely. Cover tightly with foil and refrigerate up to 2 days ahead. Before baking, let the dish sit at room temperature for about 30 minutes. Then bake for 25-35 minutes, or until hot and bubbly.

Nutrition

Calories: 393kcal | Carbohydrates: 48g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 538mg | Potassium: 259mg | Fiber: 2g | Sugar: 5g | Vitamin A: 566IU | Vitamin C: 0.1mg | Calcium: 296mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Side
Cuisine: American
Keyword: baked mac and cheese
5 from 1 vote (1 rating without comment)

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