Classic Baked Macaroni and Cheese is the ultimate comfort food, featuring tender pasta coated in a rich, creamy homemade cheddar cheese sauce. Baked until golden and bubbly, this classic mac and cheese has a deliciously cheesy interior and a satisfying topping that makes every bite irresistible. Whether you're serving it for a family dinner, holiday gathering, or potluck, this easy homemade baked macaroni and cheese is sure to become a favorite.
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Why You'll Love Classic Baked Macaroni and Cheese
- Classic Comfort Food: This homemade mac and cheese delivers the familiar, satisfying flavors that make it a welcome addition to family dinners and special occasions.
- Perfect for Holiday Gatherings: This hearty casserole is an excellent addition to Thanksgiving dinner, Christmas meals, and other holiday celebrations.
- Feeds a Crowd: Prepared in a 9-by-13-inch casserole dish, this recipe makes eight servings, making it convenient for family meals and gatherings.
- Great for Make-Ahead Preparation: Assemble the casserole in advance and refrigerate it until you're ready to bake, making meal preparation more convenient on busy days.
Ingredients - Here's What You'll Need
Why these ingredients work: Extra-sharp cheddar gives the sauce its bold flavor, while whole milk helps keep it creamy. Butter and flour form the roux that thickens the sauce, and dry mustard adds subtle depth without making the dish taste mustardy. Elbow macaroni holds the sauce in its curves.
Quick Look at the Recipe
- Oven Temperature: 375°F.
- Baking Time: 30 minutes, until golden and bubbly.
- Baking Dish: Greased 9 × 13-inch baking dish.
- Yield: 8 servings.
- Key Ingredients: Elbow macaroni, extra-sharp cheddar cheese, whole milk, butter, all-purpose flour, dry mustard, and salt.
- At a Glance: Make a roux-based cheddar sauce, toss with al dente macaroni, top with reserved cheese, and bake until bubbly.
- Make-Ahead: Assemble, cover, and refrigerate before baking. A chilled casserole may require additional oven time; bake until hot and bubbly throughout.
- PudgeFactor's Tip: Grate your own cheddar and keep the cheese sauce over low heat for a creamy texture.
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.
- Reduce the heat to low. Add 12 ounces of the shredded cheddar cheese, one handful at a time, whisking until melted after each addition. Stir until the sauce is smooth, avoiding a vigorous boil. Reserve the remaining 4 ounces of cheese for the topping. Keep the sauce warm over low heat, stirring occasionally.
- 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 the cheese sauce over the pasta and stir until everything is combined.
- Transfer the macaroni and cheese to a greased 9 × 13-inch baking dish.
- Sprinkle the reserved 4 ounces of cheese over the top. Bake in a 375°F oven for approximately 30 minutes, until golden 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.
Classic Baked Macaroni and Cheese pairs tender pasta with a creamy homemade cheddar sauce and a golden, cheesy topping. Serve it as a comforting family dinner or a satisfying side dish for a holiday gathering.
In Case You Were Wondering
Yes. You can assemble the casserole, cover it, and refrigerate it before baking. When you're ready to cook it, bake until the casserole is heated through and bubbly. A refrigerated casserole may need about 10 to 15 minutes longer than the usual 30-minute baking time; bake until hot and bubbly throughout, allowing more time if necessary.
Place the leftovers in an oven-safe dish, cover, and reheat in a 350°F oven until heated through. Adding a small splash of milk before reheating can help restore moisture if the pasta has become dry. The time needed will depend on the amount being reheated and whether it is refrigerated or frozen.
Lumps can develop when the milk is added too quickly or isn't whisked thoroughly into the roux. Add the milk gradually, whisking well after each addition, and allow the sauce to thicken before incorporating the cheese. A little patience during this step helps produce a smoother sauce.
Pre-shredded cheese often contains anti-caking ingredients that can affect how smoothly it melts. Freshly grated cheddar generally incorporates more smoothly into a homemade cheese sauce, helping create a creamier consistency.
PudgeFactor's Test Kitchen Tips
- Use Room-Temperature Milk: The recipe calls for room-temperature whole milk. Having the milk at room temperature can help it incorporate more readily into the roux.
- Cook the Pasta Al Dente: Follow the package directions, but avoid cooking the pasta until it is completely soft. It will continue cooking in the oven, so starting with al dente pasta helps prevent a mushy casserole.
- Don't Rinse the Pasta: Drain the cooked pasta thoroughly, but leave it unrinsed. Its surface starch helps the cheese sauce cling to the noodles.
- 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 Macaroni Shells & Cheese
- Best Ultimate Make-Ahead Creamy Macaroni And Cheese
- Susan's Easy Stovetop Mac & Cheese
- Ultimate Baked Macaroni and Cheese with Ham
- Quick and Easy One-Pot Macaroni and Cheese
- Butternut Squash Mac & Cheese
- Guinness and Kerrygold Irish Mac & Cheese
- Cajun Three-Cheese Crawfish & Andouille Macaroni
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Classic Baked Macaroni and Cheese
Equipment
- 9 × 13-inch baking dish
- nonstick cooking spray
- large saucepan
- large pot with lid
- whisk
Ingredients
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 teaspoons dry mustard
- 1 teaspoon kosher salt
- 4 cups whole milk room temperature
- 16 ounces extra-sharp cheddar cheese shredded, divided
- 16 ounces dried elbow macaroni
Instructions
- Preheat oven to 375°F.
- In a large saucepan or saucier over medium-low heat, melt the butter.
- When the butter begins to sizzle slightly, add the flour, dry mustard, and salt. Whisk with the butter to form a light roux.
- Whisk in the milk one cup at a time; continue whisking until the sauce has thickened slightly.
- Reduce heat to low. Whisk in 12 ounces of shredded cheddar cheese, one handful at a time, until melted after each addition. Stir until smooth without letting the sauce boil vigorously. Keep warm over low heat, stirring occasionally to prevent burning. Reserve the remaining 4 ounces of cheese for the topping.
- Cook the pasta according to package directions for al dente. Drain without rinsing, then return it to the pot.
- Pour the hot cheese sauce over the pasta and stir to combine.
- Coat a 9 × 13-inch baking dish with nonstick cooking spray.
- Transfer the macaroni and cheese to the prepared dish and top with the reserved 4 ounces of shredded cheddar.
- Bake in the preheated 375°F oven for 30 minutes, until golden and bubbly.
- Remove from the oven and let stand for 5 to 10 minutes before serving.
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