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
Well, this recipe blew me away with its simplicity. I’ve been cooking for 45 years and have never fixed macaroni and cheese using this method. Now that I have found this genius recipe, I’ll be making it for another 45 years! My grandchildren voted it “best mac & cheese ever” and that is high praise indeed. Thank you for posting this.
The highest praise one could hope for!!!
If i use this recipe and using several types of cheese do i up the ingredients a little or it should be fine?
This was probably the best macaroni cheese I have ever tasted, and I’ve been doing taste test some mac & cheese for a couple months now the last when I make was Paula deems That wasn’t creamy enough for me! This is yummy!
Size pan to use would have been helpful. I put in 11×13, and quickly realized 8×8 was much more appropriate.
Thank you, Christy! This recipe is a winner with young and not-so-young alike at my house.
I am so glad to hear it is a favorite at your house as well!! Hope you have a Merry Christmas!!
Can I make this the day before, (except for the milk), refrigerator over night, then pour the milk over and bake; or will the noodles lying on the bottom, next to the spray get too soggy?
I’m afraid the noodles would get too soggy. You could cook them halfway, drain, run cold water over them to stop the cooking process, drain really well, and put them in a zipper seal bag in the fridge to save time if you like.
When I married almost 58 years ago (and counting) we were given a cookbook for two. In it was a recipe for baked macaroni and cheese. Not being sure when the noodles were tender, this recipe solved the problem for me. Bring the water to a boil, add salt to taste, and macaroni noodles. Bring to a boil and simmer for 3 minutes, stirring constantly. Take off heat, cover and let stand 10 minutes. Drain. Then use your recipe to complete the dish.
Solves the problem of tenderness. Love your recipes and have all your books.
Thank you so much Peggy!! Do you happen to remember the name of that cookbook?
This baked mac n cheese recipe is delicious! I found this website/recipe 5 years ago. To this day, anytime there is a pot luck or holiday dinner I am always asked to bring the baked mac n cheese! It’s easy but delicious. Thank you Christy!!