Easy Baked Mac and Cheese is a comforting pasta dish made with tender macaroni, a smooth homemade cheese sauce, and a crispy golden topping.
Rich, creamy, and family-friendly, this simple recipe is perfect for weeknight dinners, holidays, potlucks, or serving alongside grilled chicken and vegetables.
Ingredients & Equipment
The Core Ingredients
Elbow macaroni: 12 ounces (340g)
Unsalted butter: 4 tablespoons (55g)
All-purpose flour: ¼ cup (30g)
Whole milk: 3 cups (720ml), slightly warm
Sharp cheddar cheese: 2½ cups (250g), freshly grated
Mozzarella cheese: 1 cup (100g), freshly grated
Fine sea salt: ¾ teaspoon
Ground black pepper: ¼ teaspoon
Garlic powder: ½ teaspoon
Paprika: ½ teaspoon
For the Golden Topping
Breadcrumbs: ½ cup (50g)
Unsalted butter: 1 tablespoon, melted
Grated Parmesan cheese: 2 tablespoons
Equipment
Large cooking pot
Large saucepan
Whisk
Wooden spoon
Colander
9 × 13-inch baking dish
Cheese grater
The Food Science of Creamy Mac and Cheese
Roux Formation
Butter and flour are cooked together to create a roux.
The flour starches absorb the milk and thicken the sauce, creating a smooth base that holds the melted cheese.
Gradual Cheese Melting
Cheese should be added gradually over low heat.
Excessive heat can cause the proteins to tighten and release fat, producing a grainy or oily sauce.
Undercooking the Pasta
The macaroni continues cooking inside the oven.
Cooking it slightly less than the package recommendation helps prevent soft or mushy pasta.
Step-by-Step Instructions
1. Prepare the Oven and Baking Dish: 5 min.
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish with butter or cooking spray.
2. Cook the Macaroni: 7–8 min.
Bring a large pot of salted water to a boil.
Add the macaroni and cook it for approximately 1 to 2 minutes less than the package instructions.
Drain the pasta and set it aside.
3. Prepare the Roux: 2 min.
Melt 4 tablespoons of butter in a large saucepan over medium heat.
Add the flour and whisk continuously for approximately 1 to 2 minutes.
The mixture should become smooth and lightly foamy without turning brown.
4. Add the Milk: 4–5 min.
Slowly pour the warm milk into the saucepan while whisking continuously.
Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
5. Make the Cheese Sauce: 3 min.
Reduce the heat to low.
Add the cheddar and mozzarella gradually, stirring after each addition until completely melted.
Season with salt, black pepper, garlic powder, and paprika.
6. Combine the Pasta and Sauce: 2 min.
Add the drained macaroni to the cheese sauce.
Stir gently until every piece is evenly coated.
7. Transfer to the Baking Dish: 2 min.
Pour the macaroni mixture into the prepared baking dish.
Spread it into an even layer.
8. Prepare the Topping: 2 min.
Combine the breadcrumbs, melted butter, and Parmesan cheese in a small bowl.
Sprinkle the mixture evenly over the macaroni.
9. Bake Until Golden: 20–25 min.
Bake at 375°F (190°C) for 20 to 25 minutes.
The mac and cheese is ready when the sauce bubbles around the edges and the topping becomes lightly golden.
For a darker topping, broil it for 1 to 2 minutes while watching carefully.
10. Rest and Serve: 5 min.
Remove the baking dish from the oven.
Allow the mac and cheese to rest for approximately 5 minutes before serving.
Flavor Variations
| Variation | Key Modification |
|---|---|
| Chicken Mac and Cheese | Add 2 cups of cooked, chopped chicken. |
| Broccoli Mac and Cheese | Fold in 2 cups of steamed broccoli. |
| Bacon Mac and Cheese | Add ½ cup of cooked, crumbled bacon. |
| Spicy Mac and Cheese | Add cayenne pepper or chopped jalapeños. |
| Three-Cheese Mac | Add Gruyère, Monterey Jack, or smoked Gouda. |
Storage Guidelines
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave with a small splash of milk to restore the creamy texture.
Larger portions can be covered with foil and reheated in the oven at 350°F (175°C).
Mac and cheese can be frozen for up to 2 months, although the sauce may become slightly less creamy after thawing.