EASIEST Baked Macaroni and Cheese (the best!)
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.
Can I put breadcrumbs on top of this baked mac and cheese?
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.
Easiest Ever Baked Macaroni and Cheese (with VIDEO)
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:
Yield: 6 Serving Size: 1 of 6Amount Per Serving: Calories: 220Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 173mgCarbohydrates: 34gFiber: 5gSugar: 4gProtein: 10g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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)
210 Comments on “EASIEST Baked Macaroni and Cheese (the best!)”
This will be my third time making this DELICIOUS Mac N Cheese! It was a must that I have it for Valentine’s Day. My family & I love, love, love this recipe.
I’m so happy to hear you like it! Thanks for taking the time to leave a comment!
Could I use heavy whipping cream instead of low fat milk? & if so, how much would I use?
I haven’t tested it with heavy cream but I’m sure it would be absolutely amazing! I’d use an equal amount.
Made this last night using government block cheese. It was amazing !! I put panko crumbs on it with the butter chunks on top . Baked it uncovered so it would be crunchy on top . Delicious :)
So glad you liked it! Love the panko on top!
You say You like your Mac and cheese extra crispy, so do you leave the foil off of yours throughout the whole baking?
Yup!
easy and tasty . next time i would use extra sharp cheese.abit more salt and pepper.came out picture perfect! happy new year
It’s so good with extra sharp! Happy New Year!
Can you add shrimp and crab meat to this
I don’t see why not!
I usually add chopped onions, occasionally chopped peppers and kale. And sometimes, I add bacon on top.
Sounds delicious!
Delicious! It was crunchy on the outside and soft and cheesy on the inside. I made it for my family tonight and, in my dad’s words, it was the best mac and cheese he’d had in years. :)
Such a great compliment! Thanks for taking the time to leave a comment.
THANK YOU. I’ve been using this recipe years now and it’s always a hit! Sides are becoming a big thing at our table and I’ve had to make three trays of this. Thank you for sharing and for replying to your comments. Looking forward to making again this year, though just one tray for the household. (We’ll count on this dish to bring us comfort)
Comfort is definitely a welcomed thing this year. Thank you for the kind words, I hope you have a healthy and happy Thanksgiving.
Did you just double everything to make a double batch?
Yup! You’ll probably have to slightly increase baking time as well.
ok i must admit, i prefer left over mac and cheese to the fresh stuff. the dryer texture is my fav. so when i took this out of the oven and took a bite i was so excited to see i didn’t have to wait over night to enjoy my mac and cheese! this recipe is so good. i used a little less milk just cuz i ran out and it’s amazing. definitely gonna be my staple mac and cheese recipe.
I love that! This is the perfect recipe for you, then! Thanks for taking the time to leave a comment and a review, it means so much! PS: If you like just a tiny bit of heat, try this green chile mac and cheese. It’s a take on this one, so it has a similar texture.
LOVE this recipe it tastes just like my grandmas. However, mine came out a little greasy! As in our plates and the casserole dish had oil in the bottom once the Mac was gone. Any idea why or how to remedy?
Did you add butter? You could leave the butter off, I often don’t add it. Cheddar is naturally a more greasy cheese so that does happen sometimes with this recipe.
It was very easy and extremely delicious! Thank you so much. That was my first time making it.
So glad to hear you liked it! Thanks for taking the time to leave a comment!
Made this tonight and it came out pretty yummy (thank you for sharing!). I just wish it were a bit creamier . Also added some breadcrumbs on the top for texture/flavor. What could I add to achieve a creamier noodle? More cheese and milk ?
It’s definitely not a creamy mac and cheese, it’s more of an old-fashioned style recipe. If you’re looking for a creamier recipe, try this one or this one.
Hi Rachel,
Thanks for sharing your recipe. Just wamted to ask if you have recommendation for substitute on ground mustard. it seems majority of the stores here is out of stock.
Stay safe and excited to hear from you. :)
You can add in a little squirt of mustard or just leave it out!
How many cups is 16oz of macaroni! Our box comes in metri.
About four cups. I hope that helps!
Recipe was good but I like it more cheesy so I think I would add one more small block of cheese not sure what the one fourth of ground mustard does for flavor or flour but everybody liked it and it was very simple and didn’t cost a lot of money to make I had all the ingredients except for the cheese
Glad to hear you liked the recipe! The flour thickens it up a little and the mustard brings out the flavor of the cheese. :)
Once again, Rachel, the Mac and Cheese was a hit! I usually add garlic powder as part of my seasonings to it, I forgot this time. They still loved it though. We have left overs so I’ll make sure to sprinkle the garlic powder lightly over the portions for added flavor. Also if you need to, you can add back a splash of milk if casserole begins to dry out, then reheat. The biggest problem with this recipe is when it’s gone…it’s gone! But I always look forward to making it the next time!! Hope you’re holding up well — with all the pandemic stuff, all of our lives have surely been adjusted. Best and bright ~ Gia
I bet it’s so yummy with garlic powder! Thanks for taking the time to leave a comment. We’re hanging in there and counting our blessings where ever we can. Hope you’re healthy and well, too!
This is my second time making this and everyone loves it.
I’m so glad to hear it! Thanks for taking the time to leave a comment!
Hi!! Planning on making this tonight. However, I only have vitamin D whole milk… should that be ok? Should I use same amount or more/less? Thank you!
That will work perfectly, you can use the same amount that is indicated in the recipe.
I halved the recipe. Should I bake it for the same time as normal?
It will likely cook a little faster, but it depends on what size baking dish you’re using (how deep it is). I would start with a decreased cooking time and increase it as needed until it’s not milky.
I’m pretty sure you deleted my question about how long to cook the noodles.
Definitely not! I respond to all comments and do not delete any unless they are incredibly rude and unhelpful. When did you leave a comment previously? Maybe you forgot to submit the comment? Regardless, cooking time for the pasta will depend on the brand you buy, so please cook to al dente as directed on the package. I hope that helps, Judy. Have a great day!
Cooking noodles el dente? Yum yum
Oh here it is :) Just hadn’t gotten to it yet, sorry about that….we’ve been catapulted into homeschooling, so things have been a bit slower around here! Yes al dente will be perfect since they’ll cook a little more as they bake. Enjoy!
Worked very well although I did double it and that came out to more than I expected it too … I would guess that if following the standard recipe you could easily feed a family of 5 with leftovers. I thought the way it was put together (not cooking the flour into a roux first and adding the cheese sauce to noodles) was odd but it’s worked quite well. All bake times and measurements appear correct but I did double the butter because as a southern girl we follow the “mo butter, mo better” rule when it comes to Mac and cheese.
Yes, it’s a pretty big recipe! I’m so glad you liked it! And I agree, more butter is never a bad idea. ;)
Mine is in the oven now. It looks and smells amazing. Can’t wait to dig in.
I hope you loved it!
Great dish; anyway it can be frozen?
Definitely!
This was indeed an easy, no-nonsense recipe that included very little hands-on time. Didn’t make any modifications other than sprinkle some panko on top and next time I’ll go a little heavier on the spices, but it was a crowd and palate pleaser :)
I’m so glad you liked it! Panko on top sounds delicious! Thanks for taking the time to come back and leave a comment!
Looks amazing!! I’m making this for Christmas! Should I use salted or unsalted butter?
I like to use unsalted butter because cheese has a lot of salt in it, but either will work. I hope you love it! Merry Christmas!
I’m so glad you liked it! Thanks for taking the time to come back and leave a comment!
Made this for my daughter to take to a Friendsgiving carry in, and it was a hit! She and I both sampled it while it was fresh out of the oven and it was amazing. Observations: 1.) I did the covering for 30, knowing it likely would not get as crispy as we prefer after, and as it was barely browning after 45 (expected), I switched to broil at 375 for 15 after, watching it and took it out at 14, which left the edges nicely crispy and the top lightly browned. 2.) The recipe at step 4 says ‘…top with remaining cheese’ but the earlier steps do not define an amount of cheese to hold in reserve. I ended up adding extra cheese (above the 2 1/2) so it would have at least some cheese topping, but if the intent was to have a certain amount remaining, the recipe should be edited to define that. Still came out great! My only other alterations were to divide the mill amount by three, using one third whole milk, one third heavy whipping cream, and one third sour cream (we like our fat!). Heated all three together gently, stirring until the sour cream was melted. This added some extra steps, and increased the amount of dairy solids in the final dish (the white parts some people dont like), but we still loved it! It was heavenly!
I’m so glad you liked this recipe!
Will the top still get crispy if you cover it for 30 minutes and uncover it for the rest of the way? I want it crispy but not too crispy.
It probably would, but I’d recommend letting it get as crispy as you like it, and then covering it to prevent it from getting crispier. :)
This was so good! We had a party with a bunch of kids so made this with some toppings they could add (bacon, lobster pieces, etc). It was a huge hit and my kids want me to make again (and so do I )
Ahhh I love that! What a great idea to have fun toppings!
Rachel,
You do a wonderful job and unfortunately, not all people are nice. Ignore them ! Your recipes are great and I look forward to them each time.
Have a Happy Thanksgiving….the job you do is awesome…..
Thank you so much for the kind words, they mean a lot!
I made this tonight, and it was very good! But, I had a lot of milk that had pooled in the bottom of the pan. I followed the directions exactly… except, I did have other food cooking in the oven at the same time. Any suggestions?
Thank you!
Probably just needed to be cooked a little longer, it soaks up as it cooks. Since you were cooking other things, it probably was cooking at a little slower pace.
THERE IS NO VIDEO
I’m seeing the video without a problem. Were you viewing on mobile or desktop?
I did everything y’all said and it was GREAT!!
So glad you liked it! Thank you for taking the time to come back and leave a comment!
Hi Rachel, this looks delicious and I want to make it for 60 people – any recommendations for multiplication? I know sometimes proportions differ when baking in bulk. Yes – I do have multiple ovens in my kitchen!
I haven’t ever made such a large batch of this, but proportions would remain the same. If you do it in larger pans, baking time may increase slightly. Let me know how it goes!
Thank you for posting this! For years, I have wanted to re-create my mother’s mac & cheese (best I’ve ever had) and I have always come up empty. I saw the picture of your recipe and it was the most similar-looking to what she used to make, so I gave this a try. The taste/texture/the milk peeking through/everything was nearly exact! I can’t begin to tell you what a huge find this is.
That makes me so happy, Brian! Thank you so much for taking the time to come back and leave a comment! I’m glad you like this recipe.
Would Silk brand unsweetened coconut milk work in place of the milk?
I haven’t tested the recipe that way, but I think it would work! It might have a slightly coconutty flavor, though.
One of our families favorite dish!!! So easy and it tastes delicious! Thanks for a great recipe!!!
I’m so happy to hear that! Thank you for taking the time to leave a comment!
Love this recipe. I did add 1 cup of sour cream, no butter, skim milk, think the cheese gives it enough oil, loved the results.
So glad you liked it! Thanks for taking the time to leave a comment!
Made this tonight & it was perfect !! Real easy & quick recipe! Thanks for sharing!
So glad you liked this recipe, Vanessa! Thanks for taking the time to come back and leave a comment, it means a lot to me!
It was good as long as everyone realizes it’s not a cheese “saucy” kind of Mac N Cheese. It was just like my mom used to make though my guys prefer a saucier version. If you want good old fashioned Mac N Cheese, this is definitely a recipe worth tryin
Yes! I love how many people say it’s like their mom or grandma used to do it. Makes my heart happy. :)
I made this recipe for a get together and it was such a hit! Soooooooooooo easy and absolutely delicious! ( I love cheese so I added extra!)
I’m so glad to hear that! This is such an easy, great go-to recipe. Thanks for taking the time to come back and leave a comment!
I LOVE this recipe. My friend who is now in her 70s always told me how she loved her mother’s Mac & Cheese. She thought this one was similar so I tried it. We both love it. It is so easy and quick. The first time I made the recipe as is and it was delicious. Ever since per personal preference I use half and half and extra of the extra sharp cheddar. Try this recipe. You won’t be sorry. It is scrumptious. I gave some in the oven right now ☺
This comment made my day! I’m so happy you and your friend love this recipe! I don’t think you can go wrong with half & half and extra cheese!
I love this mac and cheese and it’s SOOOO easy! I’m not a ground mustard fan so I sprinkle some garlic powder, onion powder, and red pepper flakes in the dry mixture. I cover for 20 and then add breadcrumbs to half and continue baking. I always make this for get-togethers and there’s never any left! Thank you for such an easy, delicious recipe :) PS- for those asking about making beforehand… I cook the noodles the day before and then when I’m ready to make it, I put the noodles in a strainer and run under hot water, then continue as directed.
I’m so happy you like this recipe! Thanks for taking the time to leave a comment, it means a lot to me. And thank you for the make-ahead tips!
Can I add half regular milk and half of evaporated milk.. I just like the taste and richness of evaporated milk,and taste
I haven’t tested the recipe that way, but I think it would work well. Let me know if you do try it!
Very good.
Thank you, Scott!
Do you have to use the mustard spice
Nope, I like the flavor it adds but you most certainly may leave it out. :)
I am no cook and could most likely burn water. Making this dish was SO EASY and absolutely wonderful!! Only problem is now there are people who think I can cook. Lol!
Haha I love it!!! I’m so glad you liked this recipe! Thanks for letting me know!
mine is baking right now
I hope you loved it!
I usually make a roux for my baked mac and cheese but wanted a simpler way…very easy to make and my kids love it
Yay! I’m so happy to hear this! I’m all about making things easier!
This came out just like my grandma’s. I love it! I covered the top and cooked it 38 minutes because I halved it. The bottom was that perfect crispy / buttery perfection.
Oh I’m so happy to hear that! :) Glad you liked it!
It’s in the oven. I halved it but followed the recipe exactly❣️ So excited
Could the milk be mixed with the other ingredients instead of pouring it over top?
I’d just stick with pouring it over for best results, but you could try that if you like!
Karen, did you try this? If so, how did it turn out?
About how much salt and pepper do you add? Making it tomorrow for company…looks so good.
It really depends on how much you like. I wouldn’t add much salt (I typically don’t add any, personally), because the cheese adds a lot of salt. Pepper depends on how peppery you like it! I’d recommend 1/4 teaspoon and providing a salt and pepper shaker for your guests to add additional to their own tastes.
I’ve made this dish twice already and it was excellent both times. I making it tonight for a Super Bowl party and I’m sure will be a big hit!
I’m so happy to hear that! Have fun! Thanks for taking the time to come back and leave a comment!
Thank you for having this up! My grandma used to make it very similar to this. Only difference is we do layers (and no ground mustard) – macaroni, chunks of cheese, pats of butter and a sprinkle of flour, usually three layers, then milk.
I’ve been trying to find one similar so I can make sure I’m doing it right since she’s passed.
Oh I love that! My grandma made a similar recipe too, except with eggs. I hope this brings back some wonderful memories for you – thanks for sharing your story with me! <3
Ok, it went over ok, but I am going to the huge family Christmas reunion, this time bacon will be all in it and I won’t cook it so long, since everything’s cooked already lol, gotta be a hit, right? Lol. Well, my boyfriend and his granddaughter love it along with me, so it’s a hit as far as I’m concerned, thanks!!
So happy to hear that! Thanks for taking the time to come back and leave a comment!
Hello! I am stumped about what to bring to my boyfriend’s family thanksgiving dinner, I am almost 61 yrs old and a damn fine cook, but can’t seem to tempt them with my family favs. I found this recipe just in time! I’m gonna double it and sprinkle bacon pieces on top lol. Wish me luck!
Bacon is always a good choice! Enjoy!
Can’t believe I trusted this to be a good recipe. I so wanted a good recipe for mac and cheese. This was certainly not it. I followed directions exactly–even shredded my own cheese. Milk curdled and the whole dish is nothing but “gritty.” Can’t believe I spent all the money to buy the best cheese and ended up with a completely inedible dish. Next time I will just use Velveeta!
I’m sorry to hear you had that experience! So many people swear by this recipe, and I would never classify it as inedible, I’ve made it countless times. It’s definitely not a “creamy” macaroni and cheese but rather more a baked pasta style mac and cheese, so if you were looking for a creamy recipe, it makes sense that this one wasn’t the one for you! You might like this recipe better: https://www.rachelcooks.com/copycat-panera-mac-and-cheese/.
I tried this recipe last Wednesday and it’s Tuesday and I’m making it again! My granddaughter is a finicky eater and she absolutely loved this Mac and Cheese. As a matter of fact everyone did, and it’s so darn easy, even for me! Thanks for the recipe
I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!
Are you mixing the dry cheese with the hot pasta? Or should the cheese be already melted first? Thanks!
Dry cheese! That’s how ridiculously easy this recipe is!
I made this the other day and my husband LOVES it! He asked me to make it the very next day lol. Also, I halfed the recipe for an 8×8 pan and it was delicious. Thanks for sharing such a great recipe.
So glad you liked it! Thank you so much for taking the time to come back and tell me, it meals so much! And for the tip about halving – that’s awesome!
Does this double well? I, serving 10.
That should work fine!
I’d love any of those mac and cheese recipes! Baked sounds like a terrific idea!
This looks so good!
I think the difference was the “best” cheese. If you used an extra-aged cheese it would indeed break. Melty recipes need younger, moister cheeses. Ive heard of mixing aged cheeses with processed ones like cream cheese or velveeta to keep the mixture from breaking but I haven’t tried it. Anyway, be warned if you keep trying to use the “best” cheese in recipes, it’s not “best” for all of them.
This reply may have showed up in the wrong place, it’s meant to go on the one-star review.
Great tip…did you try the recipe? I’ve made it with all types of cheese and it’s pretty delicious! It’s not a creamy-style mac and cheese, it’s a different style but it’s such a great one!
Woohoo, thank you Rachel for keeping this blog up and for your generosity in responding to queries. I hope you have a LOVELY Thanksgiving this year.I went looking for a simple recipe about 3 years ago and found yours. My mother was from the South (Charleston) and she always made it like this. While I like other versions too, this is by far the best and most traditional one. Just like she made: Somewhat firm and crusty at the top but cut into it and it has moist, yummy layers beneath. Amazing! I also make sweet potato casserole with butter, brown sugar, a hint of nutmeg and crusty marshmallows on top – very simple and super YUM for those who like sweet potatoes on the table at TG. Best wishes all. :)
Wow, thank you so much for the kind words, Gia! Your sweet potato casserole sounds amazing. And I’m headed to Charleston in April!
Happy Thanksgiving!
Combine cheese and dry ingredient mixture with hot macaroni and pour into the greased pan.
– For this step, you’re mixing the noodles and dry ingredients all together correct?
Yes, that’s right! Seriously the easiest macaroni and cheese ever.
Thanks! One more question, I was going to prepare this the night before, so how should I go about this? Should I mix the cooked pasta and dry ingredients, let it sit over night and then add the milk before I cook it? Or add the cooked pasta, dry ingredients, milk and let it sit overnight? I just thought there was a possibility if I let the milk sit overnight it could make everything a little soggy.
I’m making this for Thanksgiving, so I don’t want to mess it up haha.
I would add the milk right before baking. Otherwise the pasta might soak up too much of the milk making it dry.
Help. Your recipe for quick mac and cheese has disappeared from pintrest and you web page. I was planning to make tonight. Can you repost or email? Ive tried it once and it’s great. Thanks.
It’s still here at this link where you commented: https://www.rachelcooks.com/easiest-ever-baked-macaroni-and-cheese/. Or are you looking for this one: https://www.rachelcooks.com/copycat-panera-mac-and-cheese/. Let me know if you still have problems!
Hi! I’m planning on making this and freezing it for my sister who just had a baby and needs some meals to stock her fridge with. Do you know how I should tell her to reheat it when frozen?
How nice of you! I’ve never made this from frozen but I would cook it covered at 350 degrees Fahrenheit for probably at least an hour and then uncover and continue cooking until it is heated through.
Wow. Thanks Rachel. Best mac & cheese recipe ever. Made it yesterday & making it again today. MMMMMM
So glad you loved this recipe!
Hello i made this dish for Christmas Dinner and i only took out the Mustard. It tasted great doubled it and used all sharp cheddar but it seemed really greasy even before i put the butter one top. Is that from all the cheese i assume? It was just running off the plate the mac stayed together but grease dripping off of it i dont mind as it was still delicious and all the white parts from just putting the milk in there were a tad off putting to a few but still amazing.
Mine does typically have some white parts in it from the milk. It doesn’t bother me personally but I get that! I never have grease running off though, that’s strange. Glad you liked it overall!
I have four boys too (not including my husband)! I doubled this recipe to feed me, my boys and the pastor and his wife and daughter, as thanks for putting us up while we are homeless. I added chili powder, dried onion to the dry cheese mix. Then after dotting with the butter, I added french fried onions to the top. Amazing! Thanks for the great easy and relatively inexpensive dinner idea. I am feeding 8 for approx $40.
So happy to hear that! :) Thanks for taking the time to comment!
Making this tonight for a fire house Xmas party. I’ll let you know what everyone thinks.
Can I use breadcrumb instead of flour, and do I also mix in the butter or is it for the topping. Want to try it for thanksgiving. Thanks
You should probably use flour as it thickens up the mixture. Butter is for topping!
What about corn starch? I’m celiac and have gluten free pasta
Nicole
I haven’t tested it that way, but I think it should work!
I made the mistake of making mine with Colby jack cheese. Don’t do it.
Hi, this looks like a very good macncheese version. Can you tell me if the texture is firm enough to slice onto squares? Not that i need or want solid blocks…I’m just
looking for a semi firm version where it holds up on the surface but is softer beneath. Also, I like the top a little crunchy. Does added breadcrumbs provide that? Thank you and Happy Thanksgiving!
It will hold up somewhat in squares, but it isn’t super dense so it might fall apart a little. The top is crunchy if you bake uncovered, but breadcrumbs never hurt anyone. :) Enjoy!
This is the best and easiest mac and cheese I have ever made. Every time I make it it’s a hit!
So glad you like it!
Hi, I would like to double the recipe for a graduation party and make it the night before. How long do you think it would need to bake from being chilled? Thank you!
It really depends on how deep your pan is or if you’re planning on doing two separate pans. I would recommend two separate pans — toss them in the oven when you turn it on to preheat. They’ll probably take about an hour.
Woops. I meant to say that I sprinkled the TOP with bread crumbs!
So comforting and delicious . My dear mom passed away recently, so yesterday was my 1st Mother’s Day without her. I made this Wonderful recipe and wow! Fun & easy to makeand the ultimate comfort meal. I left out the mustard &sprinkled the too with breadcrumbs just beforebaking. It was scrumptious !!!!
I’m so sorry for your loss! But I’m glad you liked the macaroni and cheese. It is a recipe that always reminds me of my mom so your story warms my heart. Thanks for sharing.
Thanks!!!! ;)
Hi ;) I am looking to make this for a party on Saturday. The party is an hour and a half away. Bshould I make it home and bake it there? Or bake it home and reheat it there?
If you’re able (have enough time) to bake it there, that would yield the best result.
This is exactly what I’ve been looking for. In the UK Macaroni cheese is baked in cheese sauce but I like it firm . This is less time consuming for busy weekday mealtimes. Thank You !
I made this recipe last night – minus the mustard and added cubed ham. I also baked it at 350 for 45 min and it turned out perfect. This was so easy and tasty. Thanks!
So you don’t have to use the ground mustard???
I like the flavor it adds, but you can definitely leave it out.
If I’m making it the day before I should just leave it in the pan I’m going to cook it in and cover with tinfoil?
I haven’t tried that, but I think it would work. My only concern is that the pasta would soak up too much of the milk…I think maybe I’d mix the pasta and cheese and everything in the pan, but then pour the milk over it immediately prior to baking. There are some other tips in the comment section about making it ahead too that might help.
This is our new favorite Mac n cheese recipe!!! So easy and the crispy top is the best part. I used gluten free pasta and a gluten free flour mix. My husband and son have celiac disease. It was fabulous! Thank you so much:)
Oh that makes me so happy to hear! Thank you!
Im just wondering how many servings this recipe is for:) thanks
This will serve at least 4 as a main dish.
hi, you drain the water from the pasta right? and then mix it with the dry ingredients and then just add milk ?
That is correct!
Love mac and cheese but always afraid of the rue part so just either did box or shreeded cheese on pasta lol found this and omg was super easy and amazing hubby even loved it thank you my new go to actually making to night !!!
That makes me so happy! I’m so glad you like it!
hi rachel! your mac and cheese looks yummy!!! i want to give it a try but i don’t know if there’s ground mustard here in our area. what can i use as a substitute? thanks!
You could use an equal amount of Dijon mustard! :)
How will this taste without the ground mustard? I’m allergic to mustard and it’s hard to find a good mac and cheese recipe that doesn’t include it. Thanks!
It will still taste great! Just make sure you use sharp (or even better, extra-sharp) cheddar! Enjoy!
Made this recipe for Thanksgiving and now for my Christmas party! It’s so easy and so delish! I added some fried onions to it! I love that you can make this the day before and then take it out and bake! thanks Rachel for a great easy recipe for busy people!
Oooh love the idea of adding fried onions! Yummy!
I’ve been looking for a recipe that doesn’t use evaporated milk because with it being so close to Thanksgiving, it’s nearly impossible to find any. So glad I found this! Looks amazing and will be cooking this up for the family on Turkey Day!
Awesome. I’m coming to your place for Thanksgiving. ;) Feel free to make this up the night before and just bake it the day of if you want to save yourself a little trouble!
Can I make this the night before? ? Any tips? ?
Yes! You may absolutely prepare this the night before and bake it the next day.
What if you don’t have any ground mustard, and can’t get any ?. I have everything except for the mustard. I am broke with no transportation. What can I substitute ?.
You can substitute with regular mustard or just leave it out. :)
What a scrumptious looking Mac and Cheese! Thanks for sharing this Rachel! I will definitely make this for my kids.
i want to make this right now! yum!
Yup, complete with crispy top. Love it.
OMG this mac and cheese looks absolutely delish! The color is so perfect, too.
Look so cheesy and yummy! I’ll go over there right now…
Wow 4 boys! I can’t imagine how much time she must spend in the kitchen. Off to check out your recipe.
Whoa! That looks amazing!
I have one boy, and I want to eat Mac and Cheese in every downtime moment. I can’t imagine having four…. Go go Krista!
I know–she’s a super woman!
Oh yum, I love mac and cheese when the weather gets cold. Such great comfort food!
The top is calling to me. It looks crusty in an amazingly good way.
Thanks so much for sharing this on BGM today! And who do I talk to about the million spa days!? May need to bring that up to the hubs tonight. ;)
SO many mac and cheese recipes today. I think it’s a sign that I need to have mac and cheese for dinner!
That macaroni makes me need to take a nap. LAWDY. gorg.
you look like this and cook … please don’t tell me you own a boat
hope you get a smile out of this
no reply required have a great day
It sure does look easy but it also looks delicious! mac and cheese is the ultimate comfort food for me
Looks delicious!! Gonna check it out!