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 Recipe
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 9×13 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, salt, 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!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)
I am making this today, can you put it together ahead of time then bake it the next day?
Yes you can!
Can I sub the milk with evaporated milk. If so, how much?
I haven’t tested it that way so I can’t say for sure. Let me know if you give it a try!
This was delicious and so much less fussy than making a roux. Will definitely make again! The only thing is that I also got some cottage cheesy looking white clumps where the milk must have mixed with the flour. I followed the directions exactly and mixed the flour and shredded cheese but it still happened. It tasted delicious but I wonder why that happened…
It’s kind of the nature of this macaroni and cheese since it doesn’t have a roux.
I wonder if mixing the flour and milk together to get it smooth would keep this from happening, then pour it over the mac and cheese mixture, stir to blend then pour into casserole dish and bake. This recipe reminds of the one my mom used to make except I’m thinking she made a cheese sauce. We’re having oven fried chicken for dinner, this will make a great side dish. Thanks
I’m not sure that would work unless you were making a roux/white sauce. Let me know if you give it a go, though!
I made a big batch for a large group, can I freeze a pan uncooked for a later meal?
Yes that should work well!
I was searching for a recipe like my mom’s baked mac and cheese. I never got it before she died. Although this is not exactly how she made it, the taste is spot on! I love the baked milk taste and texture. Thank you!
I’m do glad you like it! Thank you for taking the time to leave a review!
This was a huge hit! So easy and my kids finally acknowledge that home made Mac and cheese is better than the box now. Thank you for such a good recipe!
I love it! So happy to hear it! Thank you for taking the time to leave a review!
Great!
Thank you so much!
This is really good Mac and cheese I added a couple little things to it. A pinch of each don’t over do it just a pinch of each. cayenne pepper, paprika, thyme and with my Mac and cheese I always throw in one 15 Oz can of petite diced tomatoes mix it all up with the Mac and cheese mixture. This Mac and cheese will knock your socks off. Thanks Rachel you’re awesome!!! Ps, I’m making it again tomorrow and I’ll take a picture and post it this time
Sounds like those are yummy additions! Thank you for leaving a comment!
Best Mac and cheese recipe I’ve found yet! I’ve tried several other recipes and someone in my family will not like a taste or texture with the others. Both of my kids, husband and me all love this recipe! It is easy to make. The taste and texture are just right! I sprinkled some paprika on mine after pulling off the foil. Will definitely save this recipe! Thank you!
So glad you liked it! Thank you so much for leaving a review!
Everyone took a second helping! Delicious and it truly was easy. I did put a bread crumb topping on it, but it’s a winner even if you don’t.
So glad to hear it!
Can’t wait to try this recipe! Can I use whole milk or does it have to be low fat??
You can definitely use whole milk!