Easy Homemade Baked Mac and Cheese
Easy Homemade Baked Mac and Cheese made with tender elbow macaroni and a creamy cheddar sauce. Baked until hot and bubbly with a lightly golden top, it’s a cozy family favorite for weeknight dinners, holidays, and gatherings.
Servings: 8 servings
Calories: 393kcal
Ingredients
- 1 pound dried elbow macaroni
- ¼ cup butter plus more for the pan
- ¼ tablespoon 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
Instructions
- Preheat the oven to 350°F and butter or lightly coat a 3-quart (9 x 13-inch) baking dish with nonstick cooking spray. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 1 minute less than the package directions. Drain well.
Mac & Cheese Sauce
- Melt the butter in a large saucepan or skillet over medium heat. Sprinkle in the flour and cook, whisking constantly, until lightly golden, about 1–2 minutes.
- Gradually whisk in the milk and continue cooking until the sauce is smooth and thickened. Stir in the salt, black pepper, mustard, and cayenne, if using. Remove from the heat. Add the grated cheese and stir until completely melted and the sauce is smooth.
Bake
- Add the drained macaroni to the cheese sauce and stir until evenly coated. Transfer to the prepared baking dish and sprinkle with additional cheese, if desired. Cover with foil.
- Bake for about 30 minutes, or until the mac and cheese is hot, bubbling around the edges. Remove the foil and bake for another 5 minutes. Before serving, sprinkle with chopped parsley if desired.
Notes
- Cheese: My mother always used sharp cheddar in this recipe, but I also like combining it with other good melting cheeses. Colby, Muenster, Gruyère, and mozzarella are all delicious options.
- Garnish: Sprinkle the baked mac and cheese with chopped fresh parsley just before serving, if desired. For a crisp topping, add the optional buttered breadcrumbs below before baking.
- Optional Breadcrumb Topping: Toast 2–3 slices of white bread and pulse them into crumbs in a food processor. Melt 3 tablespoons of butter and toss with the breadcrumbs. Sprinkle over the mac and cheese before baking, then bake as directed.
- Making Ahead: Assemble the mac and cheese as directed, transfer it to the baking dish, and cool completely. Cover tightly with foil and refrigerate for up to 2 days. Before baking, let the dish stand at room temperature for about 30 minutes. 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