Dozens of 5-star reviews and over 850,000 views since 2023 prove this recipe is the real deal. My Old-Fashioned Baked Macaroni and Cheese has become a reader favorite because it's simple to follow, packed with real cheese, and baked until perfectly golden. If you've ever struggled with homemade mac and cheese, this is the one that actually works. This classic mac is the ultimate comfort food and is perfect for your holiday celebration or family meal.
Baked Macaroni and Cheese
I love cheese, so this mac' n cheese recipe is near and dear to my heart. My recipes are all about using real ingredients in quick and delicious ways, and this old-fashioned macaroni is no different. Who else has memories of coming home from school, whipping up some macaroni and covering it with powdered cheese? The best way, in my opinion, to make this Southern classic is with real cheese and real ingredients. With even more cheesy goodness, I promise it won't disappoint!
This is one of my favorite recipes to make for family and friend gatherings, especially when it's served alongside garlic mashed potatoes for a classic pairing. I've tested a lot of mac and cheese over the years, from my quick stovetop 3-cheese mac and cheese to my butternut squash mac and cheese for fall dinners, but this baked version is still the one I come back to every time.
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And here's my best tip: If you've ever struggled with making homemade mac and cheese you probably haven't added enough... well, everything. More milk, more butter and more cheese for the best homemade mac.
Key Ingredients
- Macaroni noodles. Elbow Macaroni is my favorite.
- Butter. Use unsalted butter.
- Flour. Regular all-purpose flour works best here.
- Milk. Whole milk is my top choice for an extra creamy texture.
- Hot sauce. Frank's red hot or whatever I have in the fridge.
- Shredded cheddar cheese. Shredding your own cheese is the best and totally worth it. Mild cheddar cheese, sharp cheddar cheese or a mix of both.
See the recipe card below for the remaining ingredients and quantities.
Substitutions & Variations
This recipe is simple and concise. I wouldn't recommend changing the ingredients too much but there a few changes you can make.
- Gluten-free. There is a great variety of gluten-free pastas available right now. For this recipe, I'd recommend going for rice pasta or chickpea pasta. You can swap the all-purpose flour for a gluten-free all-purpose flour.
- Dairy allergies. I have in the past used oat milk instead of whole milk, which may help some dairy-intolerant people. I find that most oat milk is creamy enough to substitute. I have not tested this recipe with vegan cheese.
- Hot sauce. Use your favorite. I always have Cholula, Franks, Tabasco and Sriracha in the fridge.
- Cheddar Cheese. I love the flavor of cheddar cheese, but Monterey Jack, Gruyère, or pepper jack add great flavor.
- Add a crunchy topping. Crush up some Ritz crackers or use some panko breadcrumbs on top for a crispy finish.
Instructions
Cook the macaroni according to the package directions. Strain the cooked macaroni and add back to the pot with some butter to prevent sticking. Preheat the oven to 375 degrees F.
Step 1: Melt a stick of butter in a Dutch oven over medium heat. Whisk in the flour to create a roux.
Step 2: Slowly pour in the milk while whisking. Bring the sauce to a simmer and whisk until it thickens.
Step 3: Reduce heat to low and add in salt, pepper, paprika and hot sauce.
Step 4: Add the 4 cups of cheese. Mix until the cheese is melted and the sauce is smooth.
Step 5: Turn the stove off and add in the macaroni. Pour the mixture into a baking or casserole dish. Add a layer of extra cheese to the top of the mac.
Step 6: Pop in the oven and bake for 25-30 minutes. Broil for 2-3 minutes until the top is golden brown.
Recipe FAQs
Yes! Allow the mac and cheese to cool completely first. Add the macaroni to a freezer-safe container, ziplock bag or wrap it in plastic wrap and aluminum foil. Allow the mac and cheese to thaw in the fridge before reheating it.
The key to a smooth cheese sauce is to slowly add it into the pot by stirring continuously over medium heat. The cheese needs time to break down. Avoid high heat as this will cause the sauce to separate.
Mac and cheese is one of those recipes that you can definitely make ahead of time. What you'll do is assemble the dish ahead of time, refer to steps 1-5. Allow the assembled dish to cool in the baking dish and pop it in the refrigerator. You'll want to bake the dish for 30-40 minutes before serving it if it's going directly from the fridge to the oven. I'd recommend only doing this up to 48 hours in advance.
Sarah's Top Tips
- Shredding your own cheese. I recommend using a food processor with a grating attachment or a large box grater to make your life a little easier. You can use pre-shredded cheese but it contains additives that may cause the cheese to not melt as well.
- Know how to make a roux. Using flour and butter to create a thickening agent should not be overlooked. Rouxs are found in plenty of recipes, including Italian lasagna and are very easy to create.
- Al dente. Always cook your noodles to al dente. We don't want our "elbows" falling apart when mixing in the other ingredients. I'd even go as far as undercooking, as the noodles will continue to cook in the oven.
- Always add butter to the macaroni after draining. This prevents the noodles from sticking together and tearing.
- Don't overcook in the oven. The mac and cheese should be baked for no longer than 25 minutes.
Serving
The thing about mac and cheese is it can be the main dish or the side dish. I usually serve this alongside garlic butter roasted turkey and arugula pear salad with shaved Parmesan during holidays and special occasions. The bottom line is that it's a crowd-pleaser and a comfort meal. If you're serving this baked mac and cheese as a side dish, it pairs especially well with simple pork loin steaks since they take just 10 minutes to make or roasted Cornish hens when you want something a little more elevated.
Storage & Reheating
- Store leftover mac and cheese in the refrigerator for up to 4 days packed in an airtight container. To freeze, use freezer-safe bags or containers or just wrap up in plastic wrap and aluminum foil.
- To reheat refrigerated mac and cheese, place in a microwave-safe bowl and add 2 tablespoons of milk. Microwave for 2-3 minutes. I like to stir halfway through. You can also place leftovers in a small baking dish, add more cheese sauce or a couple of tablespoons of milk and cover with foil. Cook in the oven at 350 degrees F for 15-20 minutes.
- For frozen leftovers, it's best to thaw in the fridge overnight to preserve the quality of the food. If you don't have time for that don't worry, thawing in the microwave is just fine. Reheat in the microwave or oven using the same steps mentioned above.
- Cook a little extra cheese sauce if you'll have leftovers. You can heat the cheese sauce and pour it over the mac to replenish the creamy sauce.
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Old-Fashioned Baked Macaroni and Cheese
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Ingredients
- 16 ounces macaroni noodles
- 1 tablespoon unsalted butter, to keep the macaroni from sticking
- 8 tablespoons unsalted butter, for the roux
- ½ cup flour
- 4 cups milk
- 1 teaspoon salt
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon hot sauce
- 4 cups shredded cheddar cheese
- 1 cup shredded cheddar cheese, for topping
Instructions
- Cook the macaroni according to package instructions. Strain and then add back to the pot with butter to keep it from sticking. Preheat oven to 375 degrees F.16 ounces macaroni noodles, 1 tablespoon unsalted butter
- Melt the butter for the roux in a large saucepan or Dutch oven over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes until it turns a light golden color. Slowly pour in the milk while whisking.8 tablespoons unsalted butter, ½ cup flour, 4 cups milk
- Bring the sauce to a simmer and whisk regularly until it thickens, about 10 minutes.
- Reduce heat to low and stir in the spices, hot sauce, and most of the cheese (reserve the topping amount). Mix until the cheese is melted and the sauce is smooth.1 teaspoon salt, 1 teaspoon paprika, ½ teaspoon black pepper, 1 teaspoon hot sauce, 4 cups shredded cheddar cheese
- Turn off the heat and mix in the noodles.
- Pour into a baking dish and top with remaining cheddar cheese.1 cup shredded cheddar cheese
- Bake for 25-30 minutes. Broil for 2-3 minutes for a golden top.
Sarah's Tips
- Shredding your own cheese. I recommend using a food processor to grate your cheese or a large box grater to make your life a little easier. You can use pre-shredded cheese but it contains additives that may cause the cheese to not melt as well.
- Know how to make a roux. Using flour and butter to create a thickening agent should not be overlooked.
- Al dente. Always cook your noodles to al dente. We don't want our "elbows" falling apart when mixing in the other ingredients. I'd even go as far as undercooking as the noodles will continue to cook in the oven.
- Always add butter to the macaroni after draining. This prevents the noodles from sticking together and tearing.
- Don't overcook in the oven. The mac and cheese should be baked for no longer than 25 minutes.
- Store leftover mac and cheese in the refrigerator for up to 4 days packed in an airtight container. To freeze, use freezer-safe bags or containers or just wrap up in plastic wrap and aluminum foil.
- To reheat refrigerated mac and cheese, place in a microwave-safe bowl and add 2 tablespoons of milk. Microwave for 2-3 minutes. I like to stir halfway through. You can also place leftovers in a small baking dish, add more cheese sauce or a couple tablespoons of milk and cover with foil. Cook in the oven at 350 degrees F for 15-20 minutes.
- For frozen leftovers, it's best to thaw in the fridge overnight to preserve the quality of the food. If you don't have time for that don't worry, thawing in the microwave is just fine. Reheat in the microwave or oven using the same steps mentioned above.
- Cook a little extra cheese sauce if you'll have leftovers. You can heat the cheese sauce and pour it over the mac to replenish the creamy sauce.
Tools I Use for This Recipe
- Cheese Grater
Recommended for this recipe
This is my go-to pot for making the cheese sauce in this mac and cheese. It heats evenly, holds a ton, and is perfect for soups, stews, and braised dishes, too. If you don't have one yet, I can't recommend it enough.
REBECCA Shuster says
How do we prefer the butter, Room temperature, Cold Or warm
Sarah Hill says
Hi Rebecca, I typically use cold or room temperature butter. Either will work because it will melt no matter what.
Taylor says
Great and easy to follow — I’ll make it again!
Eileen says
Delicious!!!! Got a great crust on top and lovely flavor, not super creamy (we don’t like that). So, so good. Definitely making this again!!
Sarah Hill says
So happy to hear everyone loved it!!
saige shafer says
I made this recipe for a class project and it turned out amazing taste also amazing and easy and simple to make i recommend to anyone and everyone!!
Sarah Hill says
So happy you enjoyed it!! Thanks so much for leaving a review 💛
Eliyana westmoreland says
Do you need a Dutch oven for this recipe?
Sarah Hill says
No, any large saucepan or stock pot will work!
Ellen Renee Rod says
it doesn't say how much milk for the old fashioned Mac and cheese. how much?
Sarah Hill says
Hi Ellen, you need 4 cups milk. All amounts are in the recipe card. Let me know if you need help with anything else 🙂
Lori says
Turned out amazing next time we will use a little more cheese less flour and more bread crumbs lol it was amazing!
Jennifer L says
I made this recipe and it turned out delicious. I didn't have 5 cups of cheddar. I had 2 cups of cheddar and 2 cups of cheddar jack, so I used that.
Alan says
The mac and cheese came out very very good. It didn't thicken enough I thought but it was perfect
Cara L says
This was absolutely delicious
Ken says
Amazing
Carissa says
This is our new favorite Mac and cheese. I get requests for it from family and friends! Thanks so much!
Sarah Hill says
You're welcome! So happy to hear everyone loved it
DeeDee Hopfinger says
Can this be made the day before and baked the next day?
Sarah Hill says
Hi, yes! What you'll do is assemble the dish ahead of time, refer to steps 1-5. Allow it to cool in the baking dish and pop it in the refrigerator. You'll want to bake the dish for 30-40 minutes before serving it if it's going directly from the fridge to the oven.
Hope that helps!
Roula Vasilopoulos says
Just made this tonight and wow my favorite recipe! I added breadcrumbs on the top for some crunchies!
Brian Haskins says
been looking for this recipe for a long time can't wait to make it
Sarah Hill says
Let me know your thoughts when you make it!