Easy Homemade Baked Mac and Cheese

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!

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 393kcal

Author: Stephanie Wilson

Ingredients

1 lb dried elbow macaroni
¼ cup butter plus more for the pan
¼ tablespoons all-purpose flour
4 cups milk
1 teaspoon salt
½ teaspoon pepper
1 teaspoon ground mustard
¼ teaspoon ground cayenne
3 cups shredded cheddar cheese I like sharp cheddar or a mix

Get Recipe Ingredients

Instructions

Preheat oven to 325°F and coat a 3 quart baking dish (9x13-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

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.
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.
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.
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.

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