This Classic Macaroni and Cheese is creamy, rich, and baked to golden perfection. It’s the kind of reliable, from-scratch recipe that delivers exactly what you expect: real comfort food without shortcuts.
Oh, the joys of a classic recipe! But not just any classic; we’re talking about the classic baked macaroni and cheese. It’s a staple. And when it’s baked until the top is golden and the inside is smooth and cheesy, it’s hard to beat.
This version keeps things simple with just 8 ounces of macaroni, making a manageable amount that’s perfect for a weeknight dinner. The cheese sauce is velvety and flavorful, and the baked top adds the texture everyone looks for in proper macaroni and cheese.
If you want a no-nonsense, homemade recipe that turns out right every time, this one belongs in your recipe box.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop/Oven
Total Time: 40 Minutes
Servings: 6
Primary Ingredient(s): Pasta, Cheese, Milk, Butter
Skill Level: Medium
What You’ll Like About This Recipe
- It has a deliciously golden cheesy crust.
- A cheesy sauce that envelops each piece of pasta with a creamy texture.
- It’s an all-time favorite and a blank canvas for innovation.
- Perfectly portioned with 8 oz of pasta, it’s a no-waste recipe that serves up to six.
Ingredient Notes
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- Elbow macaroni – Elbows are the traditional pasta choice for mac and cheese, but other shapes are also great! Try corkscrews (cellentani), rotini, penne, or even wagon wheels (rotelle) for a change.
- Extra sharp cheddar cheese – The sharper the cheese, the better, in my opinion. I’ve always liked my mac and cheese with a distinctly tangy flavor. However, you may prefer a milder, mellow taste. Use whatever cheese you and your family like.
- Butter, all-purpose flour, and milk – These three simple ingredients combine to create first a roux and then a white sauce that becomes the base for the creamy cheese sauce. I recommend whole milk for flavor and texture (or even half and half for more richness).
- Cayenne pepper – A little extra zing for those who enjoy a touch of heat in the recipe. It’s perfectly fine to leave it out.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Classic Mac and Cheese
- Begin by cooking 8 ounces of elbow pasta according to the package instructions. Drain it and set it aside for now.
- Grate 10 ounces of extra sharp cheddar cheese. Set that aside, too.
- Preheat the oven to 400 degrees.
- Bake for 20 minutes or until golden and bubbly.
Recipe Tips
- For the best results, always grate the cheese from a block. Packaged shredded cheese often has anti-caking agents that can affect the creaminess.
- If the sauce is too thick, gently whisk in a bit more milk until the desired consistency is reached.
- If the top begins to brown too quickly, cover it with foil for the remainder of the baking time.
Recipe Variations
You can use this basic recipe and add in whatever you like. Here are some suggestions for taking plain mac and cheese and making it so much more.
- For a vegetarian option, mix in blanched broccoli florets or sautéed mushrooms.
- Add cooked, diced ham, pancetta, or bacon to the recipe.
- A cupful of frozen peas or some fresh, blanched spinach are great additions.
- Or how about adding some sun-dried tomatoes with pepper jack cheese and smoky bacon.
- Change to a different cut of pasta, maybe some penne, and add in some shrimp or lobster.
- Add a dash of smoked paprika for a subtle smoky background flavor.
- For a little extra zing, add 1/2 teaspoon dry mustard and/or a touch of onion powder to the saucy cheese mixture.
- Use different types of cheese. Maybe your family prefers American cheese. Go for that instead! Or try a combination of parmesan, asiago, and goat cheese. Or try a mixture of Gruyère, Parmesan, and sharp cheddar.
- Buttery Breadcrumb Topping: For a little crunchiness, sprinkle a layer of seasoned bread crumbs on top before baking and drizzle with melted butter.
- Lighten Up: For a lighter version, consider using low-fat milk and cheese, but keep in mind this will affect the creaminess.
How to Serve Homemade Macaroni and Cheese
Serve this classic recipe fresh from the oven with a side of green beans or a crisp garden salad to balance the richness. Pair it with a glass of chilled white wine or apple cider for the adults or a big glass of milk for the kids. It serves as either a side dish with your choice of protein or can stand on its own as the main course.
Storing Leftovers
To Refrigerate: Keep it fresh by covering it tightly with plastic wrap or storing it in an airtight container. It will keep in the refrigerator for up to 3 days.
Freeze: May be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
Questions About Classic Macaroni and Cheese
Absolutely, feel free to explore with shapes like shells or penne that hold onto the cheese sauce well.
Oven reheating is best. Warm it covered at 350 degrees Fahrenheit for 20 minutes or until heated through.
Certainly, swap in your preferred gluten-free flour and pasta to accommodate dietary needs.
In the South, home cooks typically use salted butter for everything — even baking. Do whatever you like.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Cook the pasta in a large pot of water according to the package directions. Drain it and set it aside until needed.
8 ounces elbow macaroni
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Grate the cheese and set it aside as well.
10 ounces extra sharp cheddar cheese
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Preheat the oven to 400 degrees.
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In a large skillet, over medium-low heat, melt the butter.
2 tablespoons butter
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Sprinkle in the flour, whisking until smooth. Continue to cook, whisking constantly, for one minute.
2 tablespoons all-purpose flour
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While the butter and flour are cooking, microwave the milk on high for 1 ½ minutes. Gradually whisk the warm milk into the butter and flour mixture.
2 cups milk
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Increase to medium heat, and cook the sauce while whisking for five minutes or until it becomes slightly thickened.
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Stir in the salt, black pepper, cayenne (if using), and 1 cup of the grated cheese. Mix well, and then add the well-drained cooked pasta. Stir to combine.
½ teaspoon salt, ¼ teaspoon ground black pepper, 1 dash cayenne pepper
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Spoon the mixture into a lightly greased two-quart baking dish or casserole dish. Top with the remaining cheese.
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Bake for 20 minutes or until golden and bubbly.
- To Refrigerate: Keep it fresh by covering it tightly with plastic wrap or storing it in an airtight container. It will keep in the refrigerator for up to 3 days.
- To Freeze: May be frozen for up to two months. Thaw overnight in the refrigerator before reheating.
- For a gluten-free version, substitute your preferred gluten-free flour and pasta in the recipe.
Serving 1 | Calories 423kcal | Carbohydrates 35g | Protein 20g | Fat 23g | Saturated Fat 14g | Trans Fat 1g | Cholesterol 68mg | Sodium 558mg | Potassium 243mg | Fiber 1g | Sugar 5g | Vitamin A 729IU | Vitamin C 1mg | Calcium 443mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on November 8, 2011. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
