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
Going to try this for supper tonight! I have some zucchini in the fridge and will chop that up into small pieces and mix in – I have a picky eater (26 years old!) and I kind of have to sneak in the veggies everywhere I can 😉
You can also shred the zucchini, it will hide better!
Could you substitute the whole milk for alternative milk? Oat or lactose free for example?
I haven’t tried that Elizabeth but if you try it let me know how it turns out.
thanks!
Stacey
I made it wit milk alternative, gluten free flour and gluten free noodles…. HUGE SUCCESS!!!!
So glad you love it!! Thanks for the comments and the rating.
If I used a panko topping, when would you recommend adding it? Since the Mac and cheese is covered, would it have enough time to brown if added during the last ten minutes when it’s uncovered? Or be too soggy if added under the foil?
Thanks!
Elizabeth
I wanted to LOVE it. To oily for us but edible. I’ve never made Mac and cheese from scratch before so possibly I made a mistake.
Made this today. Bit too salty for my taste.
Great dish Needed to fix meals for 3 families today who are dealing with serious medical situations and decided this was a good choice for one of the sides. So glad I did – it was a big hit with kids and adults alike. Thank you for sharing this recipe and helping us show our love to friends who are going through rough times!
I am so glad it was helpful for you and the families you so kindly are supporting in this difficult time. May they experience a speedy recovery. I am sure you helped lessen their burden by helping them. God Bless you for your loving and supportive actions.
This looks absolutely delicious!! Occasionally I like to get unique mac and cheeses from restaurants so I can experiment — most recently a pork mac and cheese from a Charleston local favorite. I will definitely be making this and implementing some other exciting flavors like pulled pork and green onion!! Yummy!! Thanks for the recipe
That sounds wonderful! Hope you absolutely love it 🙂
Can you make this up ahead of time put in the fridge and then cook it when you’re ready
Yes you can. Make sure to cover the pan and make within 2 days. It may take slightly longer to cook since the macaroni will be cold so keep an eye on things and check if you have to extend your cooking time.