This Baked Mac and Cheese is “comfort food” to the MAX. With creamy cheesy insides and topped with buttery breadcrumbs, it’s the perfect warm meal as temperatures cool.
Is homemade Mac and Cheese hard to make?
A lot of our readers are deterred from making homemade mac and cheese because it seems so tough to make.
The good news is it takes almost the same amount of time to make it from a box as it does to make it from scratch! If you’re still worried, we have a few tips for you.
Tips for making homemade mac and cheese:
- Stick with elbow macaroni or small shells for your pasta.
- Do not overcook your pasta or you’ll end up with a sticky blob.
- Use plenty of real cheese, don’t skimp. Cheese is part of the recipe name, so it must be important. Cheddar cheese is what we like to add to our baked mac and cheese.
Recipe Ingredient Notes
To make Baked Mac and Cheese, you will need the following ingredients:
- Elbow macaroni
- Butter, divided
- Flour
- Milk
- Shredded cheddar cheese
- Ground mustard
- Salt
- Pepper, to taste
- Bread crumbs
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Baked Mac and Cheese:
- Preheat oven to 350℉.
- Cook elbow macaroni according to package directions and set aside.
- In a saucepan, heat ½ cup butter until melted.
- Slowly whisk in flour until blended, and then slowly add in the milk.
- Bring mixture to a boil and continue stirring until it starts to thicken.
- Add in cheese, mustard, salt, and pepper until smooth.
- Add cooked macaroni to the sauce and stir until completely combined.
- Pour mixture into a greased 9 x 13 inch baking pan.
- Melt the remaining ¼ cup butter and mix it with the bread crumbs, then sprinkle it over the macaroni mixture.
- Bake for about 30 minutes, or until the mixture is heated through.
Tasty add-ins:
There are quite a few things that taste delicious when added in to baked mac and cheese.
We recommend adding these ingredients in before you transfer the pasta to a 9×13″ baking dish.
- cooked, diced (or shredded) chicken breast
- cooked, diced ham
- steamed broccoli
- steamed peas
- shredded carrots
- diced onion (we love caramelized onions, too)
- crumbled bacon
- cooked, sliced hot dogs (my kids’ favorite)
- cooked, sliced kielbasa
- different types of cheese (i.e. gouda, gruyere, Monterrey Jack, etc.)
To store and reheat:
Let cool, then cover tightly and store in refrigerator for 3-4 days.
To freeze and reheat, let the casserole cool, and then transfer to a freezer-safe 9×13 inch dish. Cover tightly with aluminum foil and store for up to 60 days.
To reheat, remove directly from freezer and bake at 350℉ for 1 hour. Uncover and bake for 15-20 minutes longer, until it starts to bubble and is warmed all the way through.
Enjoy More Delicious Pasta Recipes
We’ve rounded up some of our best pasta recipes, including creamy tomato rigatoni, puttanesca, macaroni and cheese, and more. Check out our comprehensive collection of pasta recipes here.
- Baked Spaghetti Casserole
- Beef and Noodle Casserole
- Cheesy Pizza Pasta Casserole
- Chicken Cordon Bleu Lasagna
- Chicken Pasta Casserole
- Creamy Chicken Lasagna
- Homemade Lasagna
- Instant Pot Creamy Macaroni and Cheese
- Instant Pot Loaded Mac and Cheese
- Skillet Lasagna
Baked Mac and Cheese Recipe
Ingredients
- 16 ounces elbow macaroni
- ¾ cup butter, divided
- 6 Tablespoon flour
- 4 ½ cups milk
- 4 cups shredded cheddar cheese
- 1 teaspoon ground mustard
- 1 teaspoon salt
- pepper, to taste
- ¾ cup bread crumbs
Instructions
- Preheat oven to 350℉.
- Cook elbow macaroni according to package directions and set aside.
- In a saucepan, heat ½ cup butter until melted.
- Slowly whisk in flour until blended, and then slowly add in the milk.
- Bring mixture to a boil and continue stirring until it starts to thicken.
- Add in cheese, mustard, salt, and pepper until smooth.
- Add cooked macaroni to the sauce and stir until completely combined.
- Pour mixture into a greased 9 x 13 inch baking pan.
- Melt the remaining ¼ cup butter and mix it with the bread crumbs, then sprinkle it over the macaroni mixture.
- Bake for about 30 minutes, or until the mixture is heated through.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Hi, Steph,
This baked mac and cheese looks delicious. There is nothing any better than mac and cheese (served with ketchup, of course!). I don’t care if it is high calorie. It is one of my most favorite foods. Thanks for the recipe!
Can you add chicken to this for added protein?
Sure, just stick in some diced cooked chicken as you put it in the pan and bake it.
Sounds good. I am going to make this today and then warm it up tomorrow (Thanksgiving).
Can Panko bread crumbs be used?
Yes, Panko crumbs will work great.
I was going to make this tomorrow (Friday) and put it in the fridge before baking and then bake on Sunday. Will it hold up well in the fridge for that long? Thanks! 🙂
It should be fine in the fridge and covered tightly.
should I not cook the noodles completely? afraid they will be soggy.
Yes, just cook them according to the package directions.
How would I make this recipe 2 serving size? And for a 4 serving size?
For 4 servings you would cut the recipe in half. For 2 servings make 1/4 of the recipe. You might be better off making half of the recipe and then having leftovers! They are delicious too.
What’s the nutrition portion?
HI Mia. Just scroll down on the post to where you see “Get Nutrition Info”. Click on that and it will give you all of the nutritional information on this recipe.
Hi Mia. Just scroll down on the post to where it says “Get Nutrition Info”. Just click on that and the nutritional info for that recipe will come up.
How do you recommend reheating? I made this last night for dinner and we are going to have the leftovers tonight.
You should be fine reheating in the microwave.
Do you prefer freshly shredded or already shredded? Mild or sharp cheddar?
We have used both cheeses and either one is fine. As far as mild or sharp cheese, we like to use sharp in this recipe. But it really is so delicious with both.
Can we freeze this dish and use it as a freezer meal latter? Would you still bake It? Or just freeze it after your pour on the sause? Thanks!
Just prepare the mac and cheese and instead of popping it into the oven, place in a freezer container covered well. Just thaw and heat through.