Baked Macaroni and Cheese


Its just about a requirement that all Americans love macaroni and cheese in some form and at some time in their lives, 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 so she usually made it every Sunday.

As a teen, 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 three busy young people on the go.

After I had my own kids, however, I quickly learned why my mother seldom ate Mac and Cheese. My kids loved it so much that I got burned out just from stirring those countless pots of pasta.

Then a few years ago I realized something – I missed my mac and cheese. I needed to reacquaint myself with it. While my mother’s mac and cheese is to die for, I longed for a stringy, cheesy, casseroley, version in my adult years. Something as far from the boxed stuff as I could get without introducing things my children would consider “weird”. Voila, Baked Macaroni and Cheese was born.

Those of you who subscribe to my email newsletter will receive an added bonus at the end of this week because I am also sending you my mother’s macaroni and cheese recipe as well as this one in my weekly recipe email!

You’ll need: Cheddar cheese, plain flour, macaroni pasta, salt, margarine or butter, and milk.

Put a pot of water on to boil (about six to seven cups of water).
Measure out your dry macaroni into the pot. I am giving you measurements of the dry because I know this is always confusing, you never know if they want you to use two cups dry or two cups cooked and so on.
This recipe calls for 2 1/2 cups DRY macaroni.
Bring this to a boil and reduce to simmer until noodles are tender. Drain.
In a bowl, combine flour, salt, and pepper.

Stir that up.

Lightly spray cooking spray in an oven safe bowl or dish.
Place 1/2 of your macaroni in the bowl. Sprinkle with flour mixture.

Cut two thirds of a stick up butter into small pieces like this.

Place a few pats of butter on top of your first layer.

Top with half of the cheese.

Remaining macaroni…

Remaining flour mixture and butter…

and remaining cheese.
Pour milk over all.
Cover with aluminum foil and bake in the oven at 350 for 35 minutes.
Remove foil and bake an additional ten minutes.

OOOOOOOOOOH look at that!!
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!
Become a kid again :).

Baked Macaroni and Cheese
  • 2½ cups uncooked macaroni
  • 2½ Tablespoons flour
  • 1¼ teaspoons salt
  • Pepper to taste (I use about a teaspoon)
  • 4 Tablespoons margarine
  • 3 cups shredded cheddar cheese
  • 1 cup milk
  1. Cook pasta until tender, drain.
  2. Mix all dry ingredients together, set aside.
  3. Spray oven safe bowl or dish with cooking spray. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices. Sprinkle 1½ cups cheese over. Repeat. Pour milk over all.
  4. Cover with foil and bake at 350 for thirty five minutes. Remove foil, bake an additional ten minutes. Serve hot.



Enjoy This Post? Never Miss Another!

Subscribe to Christy's email list and receive all her new posts directly in your inbox


  1. Amanda Cates says

    I love this recipe!!!! Besides the salt and pepper I added garlic powder onion powder nutmeg dry mustard paprika and sugar to the flour mixture . I also used buttermilk and two eggs for richness.

  2. Kristine says

    Made this tonight and it was perfect. I used Old Cheddar and Old Mozzarella, seemed to give it the depth I wanted. Also, decided to cook pasta to just under el dente and texture was perfect when it was all done, shape held up too, no sogginess here! :D

  3. John says

    I LOVE homemade Mac & Cheese. I will try this recipe and enjoy it. :D Christy, when you poor the milk in, how much? Enough until you see it come to the top? Or enough that the bottom doesnt burn? I dont want Mac & Cheese soup. ;)

  4. Jayson in Oklahoma says

    I have made lots of different versions of mac and cheese and they are all good in different ways. This mac and cheese looks delicious! So cheesey! A very interesting technique, not unlike making scalloped potatoes, but with pasta. Can’t wait to try it. From the other reviews I’m sure I will love it!

    • says

      I must be the wild card here because I’ve never “tasted” raw flour when used in a dish, especially this one, and it is as cooked as it is in any cake or pudding. I can see how, if that is something you are sensitive to, that would help though. Similar to how we make gravy and such. You are very right to adjust recipes to your personal tastes and preferences though, that is one of the great joys of cooking!

  5. danyal says

    I just made this I used extra sharp chedder cheese and added a extra half cup of cheese and it is absolutely delicious next time I will add spiced bread crumbs onion powder garlic powder papeika n onion :) thank u delicious n easy n inexpensive recipe

  6. Tina says

    Thank you so much for this recipe. My mom died when I was seven, and I remember her making a mac and cheese where she layered noodles and cheese and poured in milk. I never could figure what else was supposed to be in it. Thanks for letting me recreate a memory.


  1. […] every weekend, and lately, instead of substituting in good vegetables & grains, I just eat mac & cheese all the time. I’ve seriously made it every week for the last month, and since Sam […]

Leave a Comment

Your email address will not be published. Required fields are marked *