EASIEST Baked Macaroni and Cheese (the best!)
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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!
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.
Nutrition Information
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)
Mel says
Do you have to use the mustard spice
Rachel Gurk says
Nope, I like the flavor it adds but you most certainly may leave it out. :)
Dana says
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!
Rachel Gurk says
Haha I love it!!! I’m so glad you liked this recipe! Thanks for letting me know!
kyky says
mine is baking right now
Rachel Gurk says
I hope you loved it!
CECE says
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
Rachel Gurk says
Yay! I’m so happy to hear this! I’m all about making things easier!
Samantha says
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.
Rachel Gurk says
Oh I’m so happy to hear that! :) Glad you liked it!
Samantha says
It’s in the oven. I halved it but followed the recipe exactly❣️ So excited
Karen says
Could the milk be mixed with the other ingredients instead of pouring it over top?
Rachel Gurk says
I’d just stick with pouring it over for best results, but you could try that if you like!
Liz says
Karen, did you try this? If so, how did it turn out?
Jan Mason says
About how much salt and pepper do you add? Making it tomorrow for company…looks so good.
Rachel Gurk says
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.
Sharon says
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!
Rachel Gurk says
I’m so happy to hear that! Have fun! Thanks for taking the time to come back and leave a comment!
Mary says
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.
Rachel Gurk says
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
Dawn Freeman says
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!!
Rachel Gurk says
So happy to hear that! Thanks for taking the time to come back and leave a comment!
Dawn Freeman says
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!
Rachel Gurk says
Bacon is always a good choice! Enjoy!
Mary says
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!
Rachel Gurk says
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/.
Sylvia Ness says
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
Rachel Gurk says
I’m so happy to hear that! Thanks for taking the time to come back and leave a comment!
Danny says
Are you mixing the dry cheese with the hot pasta? Or should the cheese be already melted first? Thanks!
Rachel Gurk says
Dry cheese! That’s how ridiculously easy this recipe is!