This easy homemade Baked Mac and Cheese recipe is the ultimate classic comfort food. We’re talking decadent creamy macaroni with the most incredible cheese sauce. Total soul-food and always a crowd favorite!
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The Best Baked Mac And Cheese
Homemade baked Mac and Cheese is one of my favorite dishes in the world, if not my all-time favorite. To me this is what comfort food is all about, but I don’t like just any mac and cheese, it cannot come from a box. In my opinion, macaroni and cheese is all about the cheese sauce. The more cheese the better.
Everyone needs a mac and cheese recipe in their cooking repertoire, so here’s my recipe that’s quite simple to make and it really doesn’t take more effort than opening a box of the pre-made stuff.
- So simple, anyone can make it
- Comfort food at its best
- One Pot meal
- Crowd Favorite
- Uses kitchen staple ingredients
Ingredients You’ll Need
- Elbow Macaroni – No mac and cheese is complete without the macaroni. While elbow macaroni is the classic pasta used, use your favorite small pasta!
- Butter – I love to use unsalted butter. Butter is important and a key ingredient to make a roux.
- Flour – You’ll need all purpose flour for the roux.
- Milk – I recommend using whole milk for the sauce so it’s nice and rich, however, I have made this with skim milk and lactose free milk.
- Cheese – Go ahead and use your favorite cheeses. I used provolone and cheddar cheese, but other great cheeses you can use are gouda, gruyere, Monterey Jack, Colby Jack, mozzarella, or Swiss.
- Worcestershire Sauce – This is a secret ingredient that will add tangy, sweet, savory and salty flavors to your sauce! It makes all the difference.
- Smoked Paprika – This is a personal favorite of mine, but I love adding a bit smoked paprika on top of my mac and cheese, totally optional though.
How To Make Baked Mac And Cheese
- The Roux: Don’t let the name scare you, it’s simply a French term for something that’s quite basic and simple. Roux, pronounced “roo”, is a mix of equal parts melted butter and flour, whisked together and cooked for a couple minutes over medium heat. This Roux is the start of any cheese sauce, and its purpose is to thicken the sauce. To it, milk is whisked in, and the end result is a creamy and rich bechamel sauce.
- The Cheese Sauce: The bechamel is just the start of the cheese sauce, to which we add plenty of cheese. The key to a good cheese sauce for your mac and cheese is obviously the cheese. I always choose one cheese for flavor, and one cheese for gooey stretchiness. You can add as many different types as you want, as long as it equals 6 cups in total.
- I also like to add Worcestershire sauce to my cheese sauce, think of it as your je ne sais quoi secret ingredient. Trust me on this one, a little goes a long way and it will add another flavor dimension to your sauce.
- Bake Until Bubbly: Once your sauce is all done and you’ve added your macaroni, I like to add more cheddar cheese on top and another one of my secret ingredients, smoked paprika. Not only does it give your mac and cheese a gorgeous color, but it also adds a little smokiness to it.
- Once all that is done, pop that skillet in the oven and bake it for about 15 minutes until the cheese melts and you can see the sauce getting all nice and bubbly.
Add Ins For Mac And Cheese
The options are endless here!
| Meat | Veggies |
| Pulled Pork | Bell Peppers |
| Brisket | Onion |
| Bacon | Cauliflower |
| Chicken | Broccoli |
| Ground beef | Butternut Squash |
| Lobster, crab, or shrimp | Peas |
Tips And Tricks
- Undercook your pasta: Cook about one minute less than what the package instructions say, this will avoid a mushy mac and cheese.
- Start with a Roux: Equal part butter and flour, cook this together for a minute or two to remove the raw flavor from the flour. This is the easiest and best way to make a cheese sauce, you’ll always end up with a creamy and rich sauce.
- Don’t buy pre-shredded cheeses: I recommend shredding your own block cheese, because pre-shredded cheese usually has added ingredients which prevent the cheese from melting properly. This will result in a grainy texture to your sauce!
- Lots of sauce: You might feel overwhelmed when you’re mixing the noodles into the sauce because there is so much of it. Don’t worry! It will turn out perfect. The macaroni will absorb some of the sauce as everything bakes. We want it to come out of the oven still nice and saucy, not as a noodle block.
- Don’t over bake: If you over bake you’ll end up with mushy macaroni. You want to bake it only until the cheese on top melts and you see the sauce bubbling and it starts to get golden around the edge. Only bake for the recommended time.
Can I Freeze Mac And Cheese
While technically you can freeze mac and cheese, I don’t recommend it because after you thaw it out and bake, the creamy consistency is gone. However if you really wan to freeze it, before the baking step, transfer the mac and cheese to an airtight container and freeze for up to 2 months. Thaw it out, then transfer it to a skillet or 9×13 inch baking dish and bake it as instructed.
Do I Have To Bake This?
Absolutely not! I like my mac and cheese unbaked as well, but there’s something to be said about a cheesy bubbly sauce.
Do I Have To Cover The Mac And Cheese With Foil Before Baking?
No, do not cover it. If you cover it, it will steam the inside instead of giving it a crunchy topping.
Serve Mac And Cheese With These Dishes
More Macaroni Recipes To Try
- Chili Mac and Cheese
- Deviled Egg Macaroni Salad
- Easy Stovetop Mac and Cheese
- Chicken Alfredo Pasta Bake
- Macaroni Salad
- Italian Mac And Cheese
- Baked Mac And Cheese
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Baked Mac and Cheese
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Serves: 8
This easy homemade Baked Mac and Cheese recipe is the ultimate classic comfort food. We’re talking decadent creamy macaroni with the most incredible cheese sauce. Total soul-food and always a crowd favorite!
Equipment
Ingredients
- 2 ½ cups elbow macaroni (10 oz) uncooked (will yield about 5 cups of cooked macaroni)
- 4 tablespoon butter unsalted
- 4 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 cups milk lukewarm
- 2 cups provolone cheese shredded
- 4 cups sharp cheddar cheese shredded
- 1 tablespoon Worcestershire sauce
- ½ teaspoon smoked paprika
Instructions
- Prepare the oven: Preheat your oven to 350°F¼.
- Boil the pasta: Boil the macaroni according to the package instructions, then drain it and set aside.
- Make a roux: While the pasta cooks, add the butter to a large skillet that’s oven proof or a Dutch oven and melt over medium heat. Once the butter has melted whisk in the flour and cook for 1 to 2 minutes until the mixture is lightly browned. This will remove the raw taste of the flour. Whisk in the salt and pepper.
- Add milk to the roux: Add the milk and whisk to remove lumps. You can add it all at once or a bit at a time whisking rigorously until smooth.
- Add cheese and Worcestershire sauce: Add the provolone cheese and half of the cheddar cheese and whisk until smooth. Add the Worcestershire sauce and stir well. Taste for seasoning and adjust as necessary.
- Cook sauce: Cook over medium-high heat until the sauce starts to thicken and bubble, should take about 5 minutes. Turn off the heat.
- Add macaroni: Add the cooked macaroni to the skillet and stir it until combined. Top with remaining cheddar cheese and sprinkle smoked paprika over the cheese.
- Bake: Transfer the skillet to the oven and bake for 15 minutes until the top starts to brown and sauce gets bubbly.
- Serve: Serve while warm.
Video
Recipe Notes
- Crunchy Topping option: Combine together 1 cup breadcrumbs such as Panko, with 3 tbsp melted butter and ¼ tsp salt. Sprinkle over the macaroni and cheese and bake as instructed. If using this crunchy topping add all 4 cups of cheddar cheese to the sauce.
- Don’t over bake: If you over bake you’ll end up with mushy macaroni. You want to bake it only until the cheese on top melts and you see the sauce bubbling and it starts to get golden around the edge. Only bake for the recommended time.
- Leftovers: Store in an airtight container in the refrigerator for 3 to 5 days.
- To freeze, complete everything up until and including step 7, cover it with plastic wrap then aluminum foil. Thaw it and then on the day you want to serve it, bake as instructed.
Nutrition Information:
Serving: 1servingCalories: 628kcal (31%)Carbohydrates: 41g (14%)Protein: 31g (62%)Fat: 36g (55%)Saturated Fat: 23g (144%)Cholesterol: 106mg (35%)Sodium: 849mg (37%)Potassium: 336mg (10%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 1245IU (25%)Vitamin C: 0.2mgCalcium: 773mg (77%)Iron: 1.5mg (8%)
Delicious. Could eat for days!!
This dish was so tasty will all the cheesy goodness. Bye bye boxed mac and cheese. I added a bit of hot sauce for extra kick. Thanks Jo.
Excellent and simple to make macaroni and cheese. All you need is a salad on the side. Thanks for another great recipe!
So glad you liked it!
Perfect! I love the flexibility and ease of this recipe.
Ugh this was so good, the cheese was gooey and it just tasted like heaven. We did accidentally add all the cheese in to the sauce so we had to grate another 1 cup for on top, but i think it made it better and cheesier. This is an amazing recipe and I 100% recommend!
This is the best mac and cheese I’ve ever made. I’ve been searching and searching, and have finally found my GO-TO recipe. I will never need to try another mac and cheese recipe again. Just amazing!
Yay! Love hearing this, so glad you enjoyed it!
Killer mac and cheese! Used all cheddar (firm believer in “Whatcha got? Use it!”) awesome! Huge amount, use a good size pot/skillet. Yummy!
Was wondering how this would come out if I made it the day ahead, and then how long to cook if it is cold?
I would prep it and skip the baking step until you’re about to serve! Bake covered for 25 minutes, then uncovered for 10.
I used some various cheeses I had in my ‘fridge (cheddar, provolone and brie) and it came out great! Added the toasted Panko for the crunch.
Is it okay to substitute the provolone cheese ?
Sure, use whatever you have or like.
I made this for Thanksgiving and it was such a hit that I’ve had requests to make it for Christmas!
I’m a late bloomer when it comes to cooking yet, loving all your delish recipes, can’t wait to get started. Would the Ronzoni Elbows No. 35 (appear very tiny uncooked) be the correct size to use? Does it matter? I’m still learning.
It doesn’t really matter, you can use any other shaped pasta too. 🙂
i need to make this for 80 people for a 90th birthday party. can you help me with the increase in ingredients so i don’t screw it up? thanks in advance.
There are 8 servings in this recipe so if you multiply everything by 10 that’ll be perfect!
I loved this recipe so much! And easy to make.