Easy Baked Mac and Cheese – Creamy 6-Ingredient Recipe

This easy baked mac and cheese is creamy on the inside, golden and bubbly on top, and made with just six simple ingredients. A quick homemade cheddar cheese sauce coats tender elbow macaroni, then everything bakes in the oven for about 20 minutes. It is a classic comfort food dinner or side dish the whole family will ask for again.

Bake Time: about 20 minutes | Oven: 375°F (190°C) | Pan: 9×13-inch baking dish

Why You’ll Love This Baked Mac and Cheese

• Only 6 ingredients. Macaroni, cheddar, milk, butter, flour, and salt.
• Real cheese sauce. A simple roux makes the sauce smooth and creamy, with no canned soup or processed cheese.
• Golden cheesy top. Extra cheddar melts into a bubbly crust in the oven.
• Family friendly. Serve it as a main dish or as a side for chicken, barbecue, or holiday dinners.

Ingredients

• 1 lb elbow macaroni, cooked and drained
• 3 cups shredded cheddar cheese, divided
• 2 cups milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt

How to Make Baked Mac and Cheese

1. Preheat the oven. Heat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Melt the butter. Melt the butter in a large saucepan over medium heat.
3. Make the roux. Stir in the flour and cook for about 1 minute, stirring constantly, to make a quick roux.
4. Add the milk. Slowly whisk in the milk. Cook, whisking often, until the sauce is smooth and slightly thickened. Stir in the salt.
5. Melt the cheese. Remove the pan from the heat and stir in 2 cups of the cheddar cheese until melted and smooth.
6. Add the macaroni. Fold in the cooked macaroni until every piece is coated in cheese sauce.
7. Fill the baking dish. Transfer the mixture to the prepared baking dish and spread it into an even layer.
8. Top with cheese. Sprinkle the remaining 1 cup of cheddar cheese over the top.
9. Bake. Bake for about 20 minutes, until the top is golden and the edges are bubbly. Let it rest for 5 minutes before serving.

Tips for Creamy Homemade Mac and Cheese

• Cook the pasta al dente. It keeps cooking in the oven, so slightly firm macaroni will not turn mushy.
• Shred your own cheese. Block cheddar melts smoother than pre-shredded cheese, which is coated to prevent clumping.
• Add the cheese off the heat. Very hot sauce can make cheese grainy.
• Use sharp cheddar for more flavor. Mild cheddar gives a softer, creamier taste.

Easy Variations

• Crunchy topping. Sprinkle buttered breadcrumbs or crushed crackers over the cheese before baking.
• More cheese flavor. Swap 1 cup of the cheddar for Monterey Jack, Gruyère, or mozzarella.
• Extra seasoning. Add a pinch of black pepper, garlic powder, paprika, or mustard powder to the sauce.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C), covered, until warmed through, or in the microwave with a splash of milk to bring back the creamy texture.

Frequently Asked Questions

Can I make baked mac and cheese ahead of time?

Yes. Assemble the dish, cover it, and refrigerate for up to 1 day. Add a few extra minutes to the baking time since it will go into the oven cold.

What is the best cheese for baked mac and cheese?

Cheddar is the classic choice because it melts well and has a rich flavor. Sharp cheddar gives the strongest cheese taste.

Can I use a different pasta shape?

Yes. Shells, cavatappi, and penne all hold the cheese sauce well.