Baked macaroni and cheese doesn’t have to be complicated with layers of ingredients to be the soul-warming food you crave. This homemade baked macaroni and cheese is my most favorite and has pleased crowds, small families, kids and picky eaters alike–give it a try and you’ll see why. Macaroni and Cheese Casserole: This uncomplicated macaroni and cheese casserole is held together with a mixture of eggs, milk, and cheese -- there's no sauce to make. It takes only about a half an hour to bake, and it all adds up to a quick mac and cheese. Recipe VIDEO above. An epic, classic Baked Mac and Cheese! Perfect in every way, this has a glorious cheesy sauce, and a beautiful crunchy, buttery topping.
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This recipe for classic baked macaroni and cheese is one of the most popular on Kitchen Treaty. It’s super creamy – not dry like some homemade mac and cheese can get. It’s cheesy. Oh yes. Very cheesy. It’s rich, ooey, gooey, and, yeah – in my humble opinion – the best macaroni and cheese recipe ever. Seriously.
This mac and cheese recipe will knock your socks off. Then go put ’em back on and run a marathon, quick!
I say it’s the best macaroni and cheese recipe ever not because I have tried every single mac and cheese recipe in the world (though I have tried many) (and wouldn’t it be an incredibly noble cause to try every single one?!). It’s because whenever I take a glorious melty bite, I simply cannot imagine a better classic mac and cheese.
I can also say it’s the best macaroni and cheese recipe ever because this one is not really even my recipe. I tweaked it a tiny bit – basically made it even more fattening – but otherwise, it’s someone else’s. It’s from someone named Bev, who posted her recipe on Recipezaar (now Food.com) and to whom I am eternally grateful.
Macaroni and cheese is pretty much my all-time favorite food. Always has been. Cases in point:
- One of my first-ever memories is of sitting down in front of the TV with a bowl full of macaroni and cheese and watching Emergency! – and feeling pure bliss.
- Not long after that was when I realized that a single macaroni and cheese noodle was actually not called a “macaroni and chee.” Major epiphany.
- Every birthday, my wonderful Gran actually used to wrap up boxes of Kraft dinner for me. Best presents ever!
I should probably stop there. I have a sneaking suspicion I’m coming off like a total freak.
So back to Bev. Bev posted a recipe that will forever be my go-to recipe for homemade mac and cheese. Before that, I had only experienced dry homemade mac and cheese. Goes into the oven wet, comes out dry. So annoying! But no more. I love you Bev!
Bev is probably totally creeped out now too.
Family Favorite Macaroni And Cheese
Anyway, mac and cheese lovers, come hither – this is the real thing!
Feast your eyes on this …
Now go forth and cheesify!
The Best Mac And Cheese Recipe For Kids
The Best Macaroni & Cheese Recipe Ever
The best mac and cheese! Seriously. Creamy, cheesy, straightforward, ooey, gooey – this recipe will knock your socks off.
Ingredients:
- 8 oz. (1/2 pound or about 1 3/4 cups) macaroni or other medium tubular pasta (like penne or conchiglie)*
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika plus more for sprinkling on top
- 2 1/2 cups 2% milk
- 3 cups (approx. 12 ounces) grated medium cheddar cheese**
Directions:
- Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside. (Mix in a little butter to keep the noodles from sticking if it’s going to be awhile before you make the sauce)
- Preheat the oven to 375 degrees Fahrenheit.
- To a medium saucepan over medium heat, add the butter. When the butter has melted, add the flour, salt, dry mustard, pepper, and 1/8 teaspoon smoked paprika. With a wooden spoon or whisk, stir constantly for three minutes.
- Add the milk in a thin stream, stirring constantly with a whisk. Continue to stir constantly until the sauce thickens, about 10-12 minutes.
- Remove from heat and add 2 cups of the cheese, stirring until melted. Pour the cheese sauce over the pasta and toss gently until all of the pasta is coated.
- Add half the pasta to a two-quart casserole dish (I like a tall 8-inch by 8-inch baking dish). Sprinkle on half the cheese. Add the rest of the pasta. Sprinkle on the rest of the cheese, then dust lightly with the smoked paprika.
- Bake for about 25-30 minutes, until the mac and cheese starts getting a slightly dry and a tiny bit brown on top. Serve, topping individual servings with cooked, chopped bacon if desired.
Meat option
Add cooked and crumbled bacon to the top of individual servings (or the whole thing if your whole clan is carnivorous).
Please resist adding more pasta and cheese!
*Please resist the urge to add more pasta to stretch the recipe. You need a lot of sauce with that pasta because the pasta soaks so much and it otherwise cooks down. Over-dry mac and cheese is such a disappointment – don’t do it! **Also resist the urge to add more cheese to the sauce. This can do weird things. Sprinkle more in between and on top if you must have more cheese.
Doubling this recipe
I (and many others) have doubled this recipe with success – no changes needed other than a bigger pan!
Make-ahead notes
Kid Friendly Mac And Cheese
When you make this recipe ahead of time, please know the result may be a tad more dry. Still delicious! But a little less saucy. I recommend assembling it up to the point of baking, refrigerating, then, before baking, let it sit at room temperature for about 30 minutes. Then proceed with baking.
Nutrition Information
Yield: Serves about 6, Serving Size: 1/6 of recipe
- Amount Per Serving:
- Calories: 438 Calories
- Total Fat: 25g
- Saturated Fat: 16g
- Cholesterol: 77mg
- Sodium: 596mg
- Carbohydrates: 33g
- Fiber: 1g
- Sugar: 3g
- Protein: 20g
Adapted from the Bev’s Macaroni and Cheese recipe on Food.com
// All images and text © for Kitchen Treaty.
Like this? Here's More:
Recipe by: GEPETTO_69
Ingredients
1 h 5 m servings561
- Adjust
- US
- Metric
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
- Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
- Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 561 calories;33.3 36.528.3 100 1194 Full nutrition
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Reviews
Read all reviews789
-
1021 Ratings
Most helpful positive review
Kids Macaroni And Cheese Recipe
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out inc...
Creamy Mac And Cheese Recipe
Most helpful critical review
This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated....
This recipe is ok. Its a good starter recipe. I might make it again but next time will leave the onion out. With the onion left it, all it tasted like was onions and I made the recipe as stated....
We made this for Christmas Eve dinner and it was really a hit. Definitely the best home-made mac & cheese I've ever tasted. Can't wait for an excuse to make it again. The sauce turned out inc...
I feel priveledged to be the first to rate this recipe!! I truly loved it, and I am a mac and cheese connoisseur. VERY IMPRESSED! To use Velveeta AND sharp cheddar, made for a perfect combinat...
I made this dish for family dinner tonight and it was amazing! My mom, dad, and sister went crazy for it. I made a few changes, including switching processed American cheese for Mozzarella and a...
Creamy Southern Macaroni And Cheese
This is a great recipe for creamy baked mac and cheese. I had a 16 oz package of elbow macaroni, so to double the sauce, I used the same amount of flour but doubled the butter and added about 3/...
Ok, I made this for a group of 32, including myself. I had my doubts about it while making it, but I've got to tell you, the finished product wowed everyone, including myself. Next I'm going t...
This is the best recipe for Mac&Cheese! It's easy, it doesn't take a long time to prepare and it's cheap! I love it because the taste is so authentic! It's better than my mom's Mac&Cheese! (Sorr...
This recipe is absolutely delicious and is quite easy to make. It was just as wonderful 2 days later when I reheated it in the microwave then stirred in a small amount of milk. The only bad rev...
i made this on easter and everyone complimented me on it! it is perfect baked mac and cheese - not as creamy as the stovetop kind but it's not supposed to be. it had a mild flavor that i reall...