EASIEST Baked Macaroni and Cheese (the best!)
Posted: 11/07/2011
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Easiest ever baked macaroni and cheese – this is a go-to recipe of many of my readers and it will become the same for your family!
No, really.
This is the easiest ever macaroni and cheese! And so delicious!
About this easy baked macaroni and cheese:
This baked macaroni and cheese is made like Grandma used to make it, the old fashioned, baked in a casserole dish style. If you’re looking for a creamy, non-baked recipe, you’ll probably love this copycat Panera mac and cheese or Instant Pot macaroni and cheese.
I just love this baked macaroni and cheese, though. It’s a little bit chewier, with lots of great cheddar cheese flavor, and I especially love the way the top crisps up in the oven.
Plus it’s so easy! You just boil pasta, mix with grated cheese, a couple tablespoons of flour, and seasonings, put it in a casserole dish, and pour the milk over it. That’s it! No messing with white sauces or tricky steps. No getting four pots and pans dirty!
You can prep this macaroni and cheese ahead of time and keep it in the fridge overnight. It’s ready to bake when you want it!
Baked mac and cheese is a total crowd pleaser. This is a great recipe for busy weeknight meals but also for entertaining. Perfect for potlucks!
Enjoy one of our family’s favorite meals! I grew up eating this macaroni and cheese and it was always a special day when my mom prepared it. Now I love serving it to my family and I especially love how easy it is to prepare. I’m sure you will too!
What you need to make baked mac and cheese:
Really simple ingredients in this one, and lots of room to adapt the recipe to make it your own. For this macaroni and cheese recipe, you’ll need:
- Elbow Macaroni – other shapes will work, as will whole wheat pasta. We haven’t tested this with a grain-free pasta, but it would probably work. Of course, the texture would be slightly different.
- 1 pound of shredded cheese – we like extra sharp cheddar, but you can use many types of cheese. We always recommend shredding your own cheese fo the best texture (plus it’s cheaper), but pre-grated will work in a pinch.
- Flour – this helps the mac and cheese thicken up.
- Ground mustard – this is totally optional but it adds depth to the flavor. You can also use dijon mustard if you don’t have ground mustard.
- Milk – whole, 2%, skim…they’ll all work
- Butter – helps you get that golden brown top on the macaroni and cheese!
- Salt and Pepper – always! You won’t need a lot of salt since cheese is salty.
How to make the best baked macaroni and cheese:
This recipe is the best because it’s SO easy to make. No fussing with making a roux or a cheese sauce.
Here are the simple steps:
- Preheat oven and spray a baking dish with nonstick cooking spray (or rub with butter) for easy clean up.
- Cook pasta as directed on the package for al dente texture (don’t forget to salt your water!).
- While the macaroni cooks, combine most of the cheese with the flour, ground mustard, and pepper.
- When the pasta is cooked and drained, mix it with the cheese mixture.
- Place in greased pan, and pour milk over macaroni. Top with remaining cheese and dot with butter. Cover with foil.
- Bake for 45 minutes, taking foil off after 30 minutes if desired for a crisper top.
- Most milk should be soaked up by the time it is done cooking, but we find it best to let this sit for about 10 minutes before serving.
FAQs:
What kind of cheese is best for macaroni and cheese?
For this recipe, sharp cheddar is best (I use extra sharp) – it provides this macaroni and cheese with the maximum amount of flavor.
Can you make this macaroni and cheese with pre-grated cheese or do you have to grate your own?
Grate your own cheese for best results. Pre-grated cheese contains additives to prevent clumping in the bag but that also means the cheese shreds don’t melt as well. However, if all you have is pre-grated cheese, don’t worry, your mac and cheese will still be tasty.
Breadcrumbs on the top would be good if that’s how you like mac & cheese!
Should I cover mac & cheese with foil when baking?
I like my top extra crispy. If you do not, I’d recommend covering with foil for at least the first 30 minutes, or up until the entire time.
Can baked macaroni and cheese be made ahead?
This can be prepped in full a day ahead (aside from baking) and baked prior to serving. If you have leftover mac and cheese, heat it in the microwave at medium heat. Watch out, it heats up quickly!
Can I use whole wheat pasta in this mac and cheese?
Whole wheat pasta is awesome in this, and is the way I usually make it.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Easiest ever baked macaroni and cheese - this is a go-to recipe of many of my readers and it will become the same for your family!
Ingredients
- 1 package (16 oz) elbow macaroni
- 1 pound (16 oz) sharp or extra-sharp cheddar cheese, shredded (4 cups)
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground mustard
- 2 cups low-fat milk
- 1 1/2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 375°F. Spray or grease a casserole dish or a 9x13 pan.
- Cook macaroni as directed on the package in salted water until tender, drain.
- While macaroni is cooking, combine 2 and 1/2 cups of cheese with flour, pepper, and ground mustard.
- In a large bowl, combine cheese and flour mixture with hot macaroni and stir to combine. Pour into the greased pan. Pour milk over macaroni. Top with remaining cheese. Dot with butter. Cover with aluminum foil.
- Bake for 45 minutes (taking the foil off after 30 minutes if desired) or until firm and golden brown. You want to make sure there isn’t a lot of runny milk in it still, poke a knife in the middle if necessary. Some will soak in as it cools but it should be mostly absorbed.
- (Optional) Let sit for 10 minutes before serving to further firm up.
Notes
- Whole wheat elbow macaroni can be substituted.
- Use sharp or extra-sharp cheddar for best results.
- If desired, add 3 tablespoons minced onion.
Nutrition Information
Serving: 1of 6, Calories: 220kcal, Carbohydrates: 34g, Protein: 10g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 16mg, Sodium: 173mg, Fiber: 5g, Sugar: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Looking for more macaroni and cheese? I have you MORE than covered!
Try:
Slow Cooker Macaroni and Cheese
Pizza Mac & Cheese Muffins
DIY “Easy Mac” (Microwave Macaroni and Cheese)
Karin says
I believe I have made this over a dozen times since first discovering it. It is a huge hit in this family and a huge hit with me because of the ease in preparation. The only things I’ve changed is mixing the sharp cheddar with some Asiago cheese and under the dots of butter, I put a layer of panko bread crumbs. (Which I think you may have even suggested somewhere on the site) I love the crunchy topping. This is hands down the best Mac and cheese recipe I’ve found.
Rachel Gurk says
I’m so glad this is a favorite for you! Your adaptations sound delicious. :)
Michelle says
I’ve never made mac and cheese this way. Usually, I make the cheese sauce (a roux, milk, and cheese) while the macaroni is boiling, then drain the mac and pour it into the sauce, stir, then put it in the oven with shredded cheese and breadcrumbs on top. I gave it three stars because it wasn’t as creamy and cheesy as I like my mac and cheese. I will try it again with some adjustments.
Rachel Gurk says
Hmm, sorry to hear you didn’t love it! It is a more old-fashioned mac and cheese so it doesn’t have a creamy sauce. You might like this slow cooker mac and cheese better.
Erick says
mightve just been me, but i got lumps of stuff, which i do not know what they are, but they were white, and i did not like the taste, can you tell me what went wrong? i followed directions closely
Rachel Gurk says
Hmm, sorry to hear you didn’t love it! It is a more old-fashioned mac and cheese so it doesn’t have a creamy sauce. You might like this slow cooker mac and cheese better.
Kelley says
Haven’t even tasted it yet, but it looks pretty amazing. My only question would be how to handle the cheese oil that is settling on top? I know my family will gobble it out, but I’m going to use paper towels to try and get rid of some of the oil. Just looking for alternatives for next time!
Rachel Gurk says
Hmm, this hasn’t been a huge problem for me. I’d say if it bothers you definitely just blot it off. You could also try topping with bread crumbs or crumbled ritz crackers if you want!
Dani Maria says
There was no flavor to this, but I still gave it a try thinking their might not be. My kids wouldn’t even eat it. I ended up stirring it up and adding a bunch of seasoning and more milk, butter, and cheese; then rebaking.
Rachel Gurk says
Sorry to hear it wasn’t a hit for you. Did you use sharp or extra sharp cheddar? Mild cheddar has far less flavor.
Rachel Austin says
I’ve been making this recipe for so long I don’t even need to look at it first, and it’s ALWAYS a winner!
Rachel Gurk says
That is the best compliment!
Lisa McCaslin says
Have made this numerous times!! I get requests for it all the time!! Best ever ❤
Rachel Gurk says
So glad to hear it! Thank you for leaving a review!
Kathy Cottrell’s says
Taste was great however I got lumps of flour in the baked casserole. I used shredded cheese and I also refrigerated for 6 hours before baking. Otherwise, I followed the recipe exactly. Any idea why the flour clumped? Should I have heated the milk?
Rachel Gurk says
Hmm, that’s odd. Did you follow the directions and mix the flour with the cheese? I’ve never had lumps of flour because it’s well distributed in the cheese. I’d imagine if you mixed it with the milk, you may get lumps.
Tracy says
OK I’ll admit I was skeptical about the process but was amazed at the end result!!! This is exactly like my Mom’s mac & cheese which I haven’t had in many, many years. I am 66 years old and the first bite of this took me back to my childhood. Even my husband commented that it tasted like my Mom’s!!!
I added 1/4 tsp each of garlic and onion powder – used white pepper instead of black. Also threw in a half of a package of Boursin cheese because it was there – LOL!
Thank you so much for this FABULOUS recipe – it is now the only mac & cheese in this house!!!
Rachel Gurk says
It is a strange process – seems too easy, right? So glad you liked it! Love the additions you made, yum!