Oven-Baked Mac and Cheese
As an Amazon Associate I earn from qualifying purchases.
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
Recipe says we can use a 9×13 pyrex but I thought I saw someone say this size is too big. Can you please clarify? Thanks.
It just depends on whether or not you want a thicker, deeper dish of Mac and Cheese or if you’d prefer a thinner layer of it. I tend to like a deeper dish so often use a 2-3 quart bowl that is oven proof to make mine.
Thanks so much. I will then use a smaller pyrex than my 9×13 standard pyrex. Looking forward to making this recipe. Do you also salt the water that cooks the pasta? I am assuming the salt mixed with the flour is more than enough. Thanks!
This is the easiest, best ever, Mac’n’ Cheese! No making cheese sauce. We love it!
I am so glad you like it Beverly, it is my favorite too!!
Love mac n cheese! This is basically the same recipe that my mother in law cooked, she lived in Charleston SC. The only difference is that she added a beaten egg to the milk. Not sure why- to hold it together when cutting it into squares? I like it without.
I have also added a bit of zing in the form of “Slap Ya Mama” pepper seasoning- be careful, a little goes a long way. And I add chopped onions. Some Parmesan cheese added also gives it a zing.
That is the only reason I can think of that the egg would be used for. I will have to look up this seasoning, LOL!!
Christy,
I was so happy that you posted this particular macaroni and cheese. This is exactly the way my mom used to make macaroni and cheese. There are a lot of recipes for macaroni and cheese, but yours was the first one I have come across that makes it the same way as my mom did. I prefer it being made this way rather than having to go through the trouble of making a Roux for the sauce.
I am so glad you ran across it!! I agree, it is a lot of work when using the other technique.
Sounds great, but would you just double this for a 9 x 13 pan? That sounds
like it would be too much pasta to double it. I never make a small amount of
mac and cheese, everyone likes it so well – would appreciate proportions for
a larger amount. Thanks.
So for around 10 people would doubling this be enough you think?
Yes, I definitely think so.
I cut the carbs by not using the flour. I layer the cooked macaroni, then pats of unsalted butter, then the cheese, ending with cheese. I then pour evaporated milk till just above the macaroni. You could add a little water to the milk, but not much. Then bake it as you directed. It stays together just fine without the flour. My mother has been making it this way since the 1950’s and it is so good. Canned evaporated milk is the best. Have used it for years. Add your own salt and pepper to taste.
Sounds Good! Evaporated milk is so good for many recipes!