Oven-Baked Mac and Cheese
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This Oven-baked Mac and Cheese recipe is a favorite among Southern Plate readers and it’s easy to see why. You need just a short list of ingredients to make this easy-baked macaroni and cheese dish the whole family will love.
It’s a requirement that all Americans love classic baked macaroni and cheese in some form, at some point in their lives. And I’m no different. Growing up, my mother made a creamy homemade mac and cheese with a sauce that was smooth as silk and permeated every particle of perfectly cooked macaroni. It was my brother’s favorite comfort food, so she usually made it every Sunday.
As kids we all became well acquainted with the boxed stuff, thrilling over the marvel and convenience of the powdery sauce which combined with milk to deliver the ideal after-school snack for busy families.
Now as an adult I’ve found that if I have a few extra minutes, homemade Macaroni and Cheese really does taste about 1000x better and everyone in the family prefers it.
This delicious oven-baked Mac and Cheese is super simple and easy to make. All you need is 5 ingredients — well six or seven if you count the salt and pepper 🙂 — and after about an hour, your macaroni and cheese will be ready. These Easy Baby Back Ribs in Oven and The Best Coleslaw additions would help make this the perfect meal.
I’d recommend watching my quick tutorial video above so that you can get a lay of the land with this recipe.
Okay now I bet you’re REALLY hungry so let’s get started!
Recipe Ingredients
- Cheddar cheese
- Plain flour
- Macaroni pasta
- Butter
- Milk
- Salt and pepper to taste
Simple ingredients = an amazing oven-baked mac and cheese recipe!
Helpful Kitchen Tools
How to Make Oven-Baked Mac and Cheese
Cook the pasta until tender and then drain it.
Mix all of the dry ingredients together and then set them aside.
Spray an oven-safe bowl or dish with cooking spray. Place half of the cooked macaroni inside.
Sprinkle half of the flour mixture over the top.
Then top it with half of the butter slices.
Sprinkle 1+1/2 cups of shredded cheese over the top.
Repeat the layering process again.
Pour milk over the entire macaroni and cheese casserole.
Cover with foil and bake at 350 for 35 minutes.
Remove foil and bake for an additional 10 minutes. Serve hot.
Everything I’ve ever wanted in oven-baked mac and cheese is pictured right there!
A lot of people view this as a side dish but I confess, it’s been the entire meal in our house on more than one occasion.
At this point, my son came in and said “Ma, when is the macaroni and cheese gonna be done?”.
I showed him this and his eyes got “big as dollars” as my grandmother would say!
Oh, to be a kid again :).
Storage
Store mac and cheese leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
Recipe Notes
- You can definitely make this oven-baked mac and cheese recipe your own. Here are some ideas:
- Add shredded chicken or cooked bacon.
- Need some vegetables? Add sautéed onion and/or finely chopped bell pepper.
- Add the dried herbs of your choice, such as onion powder, garlic powder, and paprika for heat.
- As I said, I totally serve this as a main dish and my family doesn’t complain! But if you serve it as a side dish, it goes great with Southern favorites like fried chicken and pulled pork.
- Need to top your Southern oven-baked mac and cheese with a crumbly topping? Sprinkle on some panko breadcrumbs and you’re good to go!
- You can use any you like (just not pre-shredded!). I like and combined.
You may also like these recipes:
Baked Cauliflower Mac and Cheese
One-Pot No Drain Mac and Cheese
Ingredients
- 2 1/2 cups uncooked macaroni
- 2 1/2 tbsp flour
- 1 1/4 tsp salt
- pepper to taste I use about a teaspoon
- 4 tbsp butter, thinly sliced
- 3 cups shredded cheddar cheese mild or sharp, your preference
- 1 cup whole milk
Instructions
- Cook the pasta until tender and then drain it.2 1/2 cups uncooked macaroni
- Mix all of the dry ingredients together and then set them aside.2 1/2 tbsp flour, 1 1/4 tsp salt, pepper to taste
- Spray an oven-safe bowl or dish with cooking spray. Place half of the macaroni inside. Sprinkle half of the flour mixture over the top and then top it with half of the butter slices. Sprinkle 1+1/2 cups of cheese over the top and repeat.4 tbsp butter, thinly sliced, 3 cups shredded cheddar cheese
- Pour milk over the entire macaroni and cheese casserole.1 cup whole milk
- Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.
Notes
Nutrition
Made this tonight, added a few sprinkles of worcestershire sauce, it was awesome and so easy!
Glad to hear it was a hit Christina!!!
Hi Christy. . . I was hoping you could help me out. I have prepared this mac and cheese twice now and both times came up with a curdled consistency throughout. I have prepped it the day before, refrigerated it and baked it the following day. Do you think it’s because I’m pouring the milk on when I’m prepping it? I cool down the noodles completely with cold water before assembling, but should I wait to pour the milk right before baking it the following day? Also, I’m using skim milk. Not sure if that makes a difference. Any advice you have I would appreciate it. Thank you!
Christy…..I just want to take the opportunity to thank you so much for your easy and tastey recipies. I made this Mac and cheese tonight and it was great. I did not change a thing. I made a meatloaf in the crock pot and your Mac and cheese. I have never enjoyed cooking so much before. Easy recipies.
Oh my goodness, I am so glad to hear that you liked the recipe Cindi!!
I made this for my dinner tonight and I must say it turned out way to salty. I don’t usually shy away from salt, often salting my food after it is cooked. Perhaps my fault, I salted the boiling pasta water and I also used salted butter. If I make it again, I will not do either of those two things and probably just use 1 teas. of salt. I also think that I will melt the butter, then for the first layer use half of the melted butter, half of the milk and gently stir. Repeat with the second layer and also gently stir the top part and then add a bit more cheese to the top of that. I found that the cheese did not uniformly melt and give all the macaroni a cheesy taste, especially on the bottom layer. I also might add some diced smoked beef sausage (already cooked) to help entice my husband to eat it, since he is not a fan of mac and cheese but if it has some meat in it…… If I do that, I will add it in both layers and probably reduce the salt a little more. You can always salt it more later, but you can’t take it back! But the recipe is a good starting point for adventurous cooks! Thanks Christy for this easy basic recipe! Also got the recipe for the chocolate revel bars, but haven’t seen your grandma’s recipe! Is it posted on the site somewhere?
Add a little (powdered) mustard … About 1/4 ish teaspoon for added flavor
Well I am going to try this tonight . Like others I have always cooked everything separate, then baked it topped with seasoned bread crumbs. I use whatever cheeses i had in house. A blend of cheese brings comfort. I actually won the Mac n chese bake off at work with my dish. Have a wonderful day.
Have you ever made macaroni and cheese with a bit more milk, no flour, and a couple of eggs. It is custard-like, and outta this world good. My mother made it this way, and I’ve never come across anyone else who did this. I’ll give your version a try.
Joan, that’s the way my mom & her mom made macaroni & cheese… their recipe didn’t have flour either… we loved it, but have found that most of our significant others don’t especially care for the addition of the egg… I’m going to try this recipe this weekend and see how everyone likes it… from the picture, it looks like it will be divine… I might become a “flour mac & cheese” convert… I love me some mac & cheese!