Dozens of 5-star reviews and more than 850,000 views since 2023 prove this recipe really works. My Old-Fashioned Baked Macaroni and Cheese is a reader favorite because it’s easy to follow, packed with real cheese, and baked until golden. If you’ve struggled with homemade mac and cheese, this version reliably turns out creamy and comforting. It’s a classic that’s perfect for family dinners and holiday gatherings.
Baked Macaroni and Cheese
I love cheese, and this mac and cheese recipe is one of my staples. I focus on real ingredients and straightforward techniques, and this old-fashioned baked macaroni is a perfect example. Instead of powdered mixes, use real cheese, butter, and milk for rich flavor and a smooth sauce. With plenty of cheese and a golden top, this recipe will satisfy any comfort-food craving.
This dish is great for gatherings and pairs nicely with simple sides like garlic mashed potatoes. I’ve tested many variations over the years, but this baked version is the one I return to most often.
My best tip: if your mac and cheese turns out flat, you probably didn’t add enough—more milk, butter, and cheese create the creamiest results.
🧀 Love a cozy, cheesy dinner?
I put together 7 of my best comfort food dinners—recipes that always get seconds. Free, straight to your inbox.
7 recipes • comfort food favorites • free
Key Ingredients
- Macaroni noodles. Elbow macaroni works best.
- Butter. Use unsalted butter for better control of seasoning.
- Flour. All-purpose flour to make the roux.
- Milk. Whole milk gives the creamiest texture.
- Hot sauce. A little adds depth—use your favorite brand.
- Shredded cheddar cheese. Freshly shredded melts more smoothly; use mild, sharp, or a mix.
See the recipe card below for full ingredient amounts and details.
Substitutions & Variations
The recipe is straightforward, but a few swaps can adapt it to your needs:
- Gluten-free: Use rice or chickpea pasta and replace the flour with a gluten-free all-purpose flour.
- Dairy alternatives: Creamy oat milk can stand in for whole milk in a pinch; I haven’t tested vegan cheeses with this recipe.
- Spice level: Swap the hot sauce for your preferred heat—Sriracha, Frank’s, or Tabasco all work.
- Cheese variations: Monterey Jack, Gruyère, or pepper jack add different flavors and textures.
- Crispy topping: Top with crushed crackers or panko for extra crunch.
Instructions
Cook the macaroni according to package directions. Drain, return to the pot with a tablespoon of butter to prevent sticking. Preheat the oven to 375°F.
Step 1: Melt 8 tablespoons (1 stick) of butter in a Dutch oven over medium heat. Whisk in 1/2 cup flour to form a roux and cook 2–3 minutes until lightly golden.
Step 2: Slowly add 4 cups of milk while whisking. Bring to a simmer and whisk until the sauce thickens, about 10 minutes.
Step 3: Reduce heat to low and stir in 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper, and 1 teaspoon hot sauce.
Step 4: Stir in 4 cups shredded cheddar until melted and the sauce is smooth. Turn off heat.
Step 5: Mix the cooked macaroni into the sauce. Pour everything into a baking or casserole dish and sprinkle 1 cup additional shredded cheddar on top.
Step 6: Bake at 375°F for 25–30 minutes. For a browned top, broil 2–3 minutes while watching carefully.
Recipe FAQs
Yes. Cool completely, then pack in freezer-safe containers or wrap tightly. Thaw in the fridge before reheating for best results.
Add the cheese slowly while stirring over low to medium heat. Avoid high heat, which can cause the sauce to separate.
Assemble the dish up to 48 hours in advance and refrigerate. Bake for 30–40 minutes if baking straight from the fridge, or bring to room temperature first for more even heating.
Sarah’s Top Tips
- Shred your own cheese. Freshly shredded cheese melts more smoothly than pre-shredded blends, which often contain anti-caking agents.
- Master the roux. Cooking flour with butter forms the base of a silky sauce—don’t skip or rush this step.
- Cook pasta al dente. Slightly undercooking the noodles helps them hold texture after baking.
- Add butter to drained pasta. Tossing noodles with a bit of butter prevents sticking and tearing.
- Watch the oven time. Bake just until bubbly and golden—overbaking dries out the dish.
Serving
Mac and cheese works as a main or a side. It pairs well with roasted turkey or pork loin for holiday meals and with simple roasted or grilled proteins for everyday dinners. It’s a crowd-pleaser that complements many menus.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 4 days. Freeze in sealed containers or wrapped tightly for longer storage.
- To reheat refrigerated portions, add 1–2 tablespoons of milk, then microwave in 1-minute intervals, stirring until hot. Alternatively, place in a baking dish, add a splash of milk or extra sauce, cover with foil, and bake at 350°F for 15–20 minutes.
- Thaw frozen leftovers overnight in the fridge for best texture. If reheating from frozen, partially thaw first or increase oven time and keep covered until warm.
- Make extra cheese sauce to refresh leftovers—reheated pasta often benefits from a little added sauce to regain creaminess.
Did you make this recipe? Leave a rating and comment below—I’d love to hear how it turned out! Thank you!
Tap stars to rate!
Old-Fashioned Baked Macaroni and Cheese
See the full post for extra tips and photos
Ingredients
- 16 ounces macaroni noodles
- 1 tablespoon unsalted butter (to keep the macaroni from sticking)
- 8 tablespoons unsalted butter (for the roux)
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon hot sauce
- 4 cups shredded cheddar cheese
- 1 cup shredded cheddar cheese (for topping)
Instructions
- Cook macaroni according to package instructions. Drain, toss with 1 tablespoon butter, and preheat oven to 375°F.
- Melt 8 tablespoons butter in a large saucepan over medium heat. Whisk in 1/2 cup flour and cook 2–3 minutes. Slowly whisk in 4 cups milk until smooth.
- Simmer, whisking regularly, until the sauce thickens, about 10 minutes.
- Reduce heat to low and stir in salt, paprika, black pepper, hot sauce, and 4 cups shredded cheddar. Mix until smooth.
- Turn off the heat and stir in the noodles. Pour into a baking dish and top with 1 cup shredded cheddar.
- Bake 25–30 minutes, then broil 2–3 minutes for a golden top (watch closely).
Sarah’s Tips
- Shred your own cheese for better melting.
- Roux matters: cooking flour with butter creates a stable, silky sauce base.
- Al dente pasta: slightly undercook noodles so they hold texture after baking.
- Butter after draining: tossing pasta with butter prevents sticking.
- Reheat smart: add a splash of milk or a little extra sauce when reheating to restore creaminess.
Tools I Use for This Recipe
- Cheese grater
- Large Dutch oven
- Casserole dish
Jump to the comments to leave a review or use the rating stars above.
Recommended for this recipe
This is my go-to pot for making the cheese sauce: it heats evenly, holds a lot, and works well for soups, stews, and braises. If you don’t have one, it’s a great kitchen workhorse.