This tried-and-true Classic Baked Macaroni and Cheese recipe delivers a rich, creamy, and gooey comfort food experience, guaranteed to be a hit at any gathering or holiday table. Learn how to make the perfect homemade cheese sauce with an extra-sharp cheddar and achieve that satisfying golden-brown, crispy topping. Master this simple technique for the best baked mac and cheese you will ever make, easily outshining any store-bought version.
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Why You'll Want To Make Classic Baked Macaroni and Cheese
- Ultimate Creaminess: By focusing on a proper roux and incorporating a secret ingredient, the cheese sauce remains velvety smooth and doesn't break.
- The Perfect Crunch: It features a simple, savory topping that bakes into a satisfying golden crust, providing the ideal contrast to the creamy interior.
- Made for Crowds: This recipe is easily scaled up for parties, potlucks, or holidays. Everyone loves classic mac and cheese!
- Highly Versatile: It's a complete meal on its own, or the perfect rich and hearty side dish for grilled meats, BBQ, or a traditional Thanksgiving dinner.
Ingredients - Here's What You'll Need To Make Classic Baked Macaroni and Cheese
Steps To Make Classic Baked Macaroni and Cheese
- In a large saucepan or saucier over medium heat, melt the unsalted butter.
- Once the butter is melted and slightly sizzling, add the flour, dry mustard, and salt, then whisk together to form a roux.
- Once your roux has formed, pour the milk in, one cup at a time, whisking well after each addition. Continue whisking until the mixture has slightly thickened.
- Add the shredded cheese one handful at a time, whisking well after each addition until the cheese has melted. Once all the cheese has been added, continue whisking until the sauce begins to bubble slightly. Then reduce the heat to low and continue to stir occasionally so that the sauce doesn't burn.
- Cook the pasta according to the package directions for al dente. (Make sure you don't overcook your pasta because it will continue to cook in the oven.) Drain the pasta and return it to the pot you cooked it in. Then pour your cheese sauce over the pasta and stir until everything combined.
- Once everything is combined, pour into a 9x13 well-greased casserole dish.
- Sprinkle the remaining cheese on top. Then bake in a 375°F oven for 30 minutes until nicely browned and bubbly.
- Once it has finished baking, remove it from the oven and let it cool on a wire rack for 5 to 10 minutes before serving.
You now have all the expert tips and the perfect recipe to bake the ultimate Classic Baked Macaroni and Cheese. Whether serving it as a cozy weeknight main dish or a hearty holiday side, this tried-and-true method ensures rich, creamy perfection and a golden, crunchy topping every single time. Grab your apron, grate that fresh cheddar, and get ready for a comfort food masterpiece that your family will ask for again and again.
Frequently Asked Questions
Elbow macaroni is the traditional pasta for baked macaroni and cheese, but I like to use Cavatappi. However, you can use any type of pasta that you like, such as shells, penne, or rotini.
Sharp cheddar cheese is the most popular type of cheese for baked macaroni and cheese, but you can also use other types of cheese, such as Gruyère, Swiss, or Monterey Jack. You can also use a combination of different types of cheese. But whatever type of cheese you use, just make sure you shred it yourself and don't use pre-shredded cheese because there are additives in the pre-shredded cheese, and it won't melt down as smoothly, and you'll end up with a broken sauce.
Yes, you can make macaroni and cheese ahead of time and bake it just before serving. Just assemble the macaroni and cheese according to the recipe and then refrigerate it. When you're ready to bake the macaroni and cheese, just remove it from the refrigerator and bake it at 375°F for 40-45 minutes or until it is heated through and bubbly.
Yes, you can freeze macaroni and cheese. Just assemble the macaroni and cheese according to the recipe and then freeze it in a freezer-safe container. When you're ready to serve the macaroni and cheese, just thaw it in the refrigerator overnight and then bake it at 375°F for 40-45 minutes, or until it is heated through and bubbly.
Recipe Tips And Tricks
- Use freshly grated cheese. Pre-shredded cheese contains additives, which can make the sauce grainy, and it won't melt down as smoothly, and you'll end up with a broken sauce.
- Don't overcook the pasta. The pasta should be al dente, which means it should be cooked until it is tender but still has a slight bite to it. If you overcook the pasta, it will become mushy, and the sauce will be watery.
- Don't rinse the pasta. Rinsing cooked pasta washes away the starchy coating that helps the cheese stick to the pasta and makes it creamy.
- Make the cheese sauce slowly. Don't rush the process of making the cheese sauce. Add the milk slowly and whisk constantly to prevent lumps from forming. Cook the sauce over medium heat until it is thickened and smooth.
- This recipe is really easy to scale up or down as shown below, depending on the size of the crowd you'll be serving.
Other Great Macaroni and Cheese Recipes
- Quick and Easy Stovetop Shells & Cheese
- Susan's Easy Stovetop Mac & Cheese
- Ultimate Three-Cheese Mac & Cheese Bites
- Butternut Squash Mac & Cheese
- Best Ultimate Make-Ahead Creamy Macaroni And Cheese
- Make Ahead Muffin Tin Macaroni and Cheese Cups
- Guinness and Kerrygold Irish Mac & Cheese
- Wonton Mac & Cheese Bites
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Classic Baked Macaroni and Cheese
Equipment
- 9x13 baking dish
- non-stick cooking spray
- large saucepan
- large pot with lid
- whisk
Ingredients
- 4 tbs unsalted butter
- ¼ c all-purpose flour
- 2 teaspoon dry mustard
- 1 teaspoon Kosher salt
- 4 c whole milk room temperature
- 16 oz shredded extra sharp cheddar cheese, divided
- 16 oz dried elbow macaroni
Instructions
- Preheat oven to 375°F.
- In a large saucepan, or saucier, over medium-low heat, melt butter.
- When the butter begins to sizzle slightly, add flour, dry mustard, and salt. Whisk with the butter to form a light roux.
- Whisk in milk one cup at a time; continue whisking until the sauce has thickened slightly.
- Whisk in 12 ounces of shredded cheddar cheese, one handful at a time, whisking until the cheese is melted after each addition. Continue whisking until all the cheese is melted and the sauce has thickened. Reduce heat to low and whisk occasionally, making sure sauce does not burn.
- Cook pasta according to al dente package directions. Drain, do not rinse, and return to pot.
- Pour hot cheese sauce over pasta and stir to combine.
- Spray a large, 9x13, casserole dish with non-stick cooking spray.
- Pour macaroni and cheese into the prepared pan and top with the additional 4 ounces of shredded cheese.
- Bake in the 375°F preheated oven for 30 minutes, until golden and bubbly.
- Remove from the oven and let sit for 5-10 minutes before serving.
- Yield 8 servings.
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