Gooey Oven-Baked Mac and Cheese
This Oven-Baked Mac and Cheese recipe is a favorite among Southern Plate readers, and it’s easy to see why! With just a short list of everyday ingredients you likely already have in your kitchen, you can create a rich, creamy, and utterly delicious macaroni and cheese dish that is sure to bring smiles to the table.
A Quick Look At The Recipe
- Recipe Name: Oven-Baked Mac and Cheese
- Serves: 5
- Main Ingredients: uncooked macaroni, flour, salt, pepper to taste, butter, thinly sliced, shredded cheddar cheese, whole milk
- Why You'll Love It: This easy oven-baked macaroni and cheese recipe is a Southern Plate favorite. You need just 5 ingredients to make this family favorite.
5-Ingredient Homemade Mac & Cheese
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 as smooth as silk, permeating every particle of perfectly cooked macaroni.
As kids, we all became well acquainted with the boxed stuff, but as an adult, I’ve learned that 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 🙂. After about an hour, your macaroni and cheese will be ready. These Easy Baby Back Ribs in the Oven and The Best Coleslaw additions would help make this the perfect meal!
Reader Review
“This oven-baked mac and cheese recipe is an absolute delight! Not only does it bring back nostalgic memories of comforting family meals, but it also offers a simple yet incredibly flavorful dish that’s sure to please everyone at the table.” – Anna
Recipe Ingredients
- Cheddar cheese (use any grated cheese you like – just not pre-shredded cheese!)
- Plain flour
- Macaroni pasta
- Butter
- Milk
- Salt & pepper to taste
Your Mac, Your Way!
Feel free to make this oven-baked mac and cheese recipe your own! Try adding shredded chicken or cooked bacon for extra protein, or toss in some sautéed onion and finely chopped bell pepper for a veggie boost. You can also mix in your favorite dried herbs, like onion powder, garlic powder, or a pinch of paprika for a little heat.
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!
How to Make Oven-Baked Mac and Cheese
1. Preheat the Oven
Start by preheating your oven to 350°F, and don’t forget to spray your baking dish with a little cooking spray so nothing sticks!
2. Cook Pasta & Mix Dry Ingredients
Now go ahead and cook your macaroni pasta according to package directions until al dente, then drain it well.
While the pasta cooks, mix all of your dry ingredients together and set them aside.
3. Layer Up Your Mac
Next, place half of your cooked macaroni into the baking dish and sprinkle half of the flour mixture over the top, followed by half of the butter slices.
Then go ahead and sprinkle 1+1/2 cups of shredded cheese over everything. Now repeat those layers one more time.
Finish by pouring the milk evenly over the entire casserole.
4. Bake
Cover the dish with foil and pop it in the oven for 35 minutes.
Then, remove the foil and let it bake for another 10 minutes until it’s golden and bubbly.
Everything I’ve ever wanted in oven-baked mac and cheese is pictured right there!
My Top 2 Important Tips for this Mac & Cheese:
- I always recommend grating your own cheddar cheese rather than buying pre-shredded. It melts so much better and gives you that perfectly creamy texture!
- Let it sit for about 5 minutes after pulling it out of the oven. I know it’s tempting to dig straight in, but it helps everything set up nicely.
Storage
Store mac and cheese leftovers in an airtight container and store them in the fridge for up to 5 days. When you’re ready for round two, just reheat in the microwave and enjoy!
Oven-Baked Mac and Cheese FAQs
Yes, I do cover it for most of the baking time, but I like to pull the foil off for the last 10 minutes or so. That’s the secret to getting that gorgeous golden, crispy top that makes it truly irresistible!
There are a few things that can go wrong when making mac and cheese. First, avoid using pre-shredded cheese as it tends to make the sauce grainy. You’ll also want to pull your pasta off the heat while it still has a little bite to it, since mushy noodles are nobody’s friend. Be gentle with your cheese sauce too, because too much heat can cause it to separate and get greasy.
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! But if you serve it as a side dish, it goes great with Southern favorites like fried chicken and pulled pork.
Did this recipe make it to your dinner table? Tell me all about it in the comments and don’t forget to leave a star rating below! 🧀
Ingredients
- 2 ½ cups uncooked macaroni
- 2 ½ tbsp flour
- 1 ¼ 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
- Preheat oven to 350℉ and spray 9×13 baking dish or a large ovenproof bowl with cooking spray.
- Cook the pasta until tender and then drain it.2 ½ cups uncooked macaroni
- Mix all of the dry ingredients together and then set them aside.2 ½ tbsp flour, 1 ¼ tsp salt, Pepper to taste
- Place half of the macaroni inside your baking dish. Sprinkle half of the flour mixture over the top and then top it with half of the butter slices. Sprinkle 1½ 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 for 35 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.
I found this recipe today and made it today using shells instead of elbow and it was good! I tend to like a nice sauce in my mac and cheese but this was very good and will go into my recipe book for easy and quick night meals. I can’t wait to experiment with other types of cheese
Made this tonight, added a few sprinkles of worcestershire sauce, it was awesome and so easy!
Glad to hear it was a hit Christina!!!
Hi Christy. . . I was hoping you could help me out. I have prepared this mac and cheese twice now and both times came up with a curdled consistency throughout. I have prepped it the day before, refrigerated it and baked it the following day. Do you think it’s because I’m pouring the milk on when I’m prepping it? I cool down the noodles completely with cold water before assembling, but should I wait to pour the milk right before baking it the following day? Also, I’m using skim milk. Not sure if that makes a difference. Any advice you have I would appreciate it. Thank you!
Christy…..I just want to take the opportunity to thank you so much for your easy and tastey recipies. I made this Mac and cheese tonight and it was great. I did not change a thing. I made a meatloaf in the crock pot and your Mac and cheese. I have never enjoyed cooking so much before. Easy recipies.
Oh my goodness, I am so glad to hear that you liked the recipe Cindi!!
I made this for my dinner tonight and I must say it turned out way to salty. I don’t usually shy away from salt, often salting my food after it is cooked. Perhaps my fault, I salted the boiling pasta water and I also used salted butter. If I make it again, I will not do either of those two things and probably just use 1 teas. of salt. I also think that I will melt the butter, then for the first layer use half of the melted butter, half of the milk and gently stir. Repeat with the second layer and also gently stir the top part and then add a bit more cheese to the top of that. I found that the cheese did not uniformly melt and give all the macaroni a cheesy taste, especially on the bottom layer. I also might add some diced smoked beef sausage (already cooked) to help entice my husband to eat it, since he is not a fan of mac and cheese but if it has some meat in it…… If I do that, I will add it in both layers and probably reduce the salt a little more. You can always salt it more later, but you can’t take it back! But the recipe is a good starting point for adventurous cooks! Thanks Christy for this easy basic recipe! Also got the recipe for the chocolate revel bars, but haven’t seen your grandma’s recipe! Is it posted on the site somewhere?
Add a little (powdered) mustard … About 1/4 ish teaspoon for added flavor
Well I am going to try this tonight . Like others I have always cooked everything separate, then baked it topped with seasoned bread crumbs. I use whatever cheeses i had in house. A blend of cheese brings comfort. I actually won the Mac n chese bake off at work with my dish. Have a wonderful day.