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.
This is a keeper, very tasted, very easy, follow as is, don’t change one thing
I am so glad you liked it Brenda, thank you for giving it a try!!
Came across this recipe & thought I’d give it a try……it was so easy that I wasn’t expecting too much! I was indeed surprised….this mac & cheese is really delicious. It’s now earned a spot in my recipe box with all my favorites! I shared some with my neighbors & gave the recipe to my sister……thanks!!!!!
I am so glad you tried it and am thrilled that it was a hit!!!
Good Morning
How many Severing does the Mac and cheese feeds
I absolutely LUVVV this method, I was a milk n eggs Gurl, but I have only been using flour n milk since finding this recipe a couple of years ago
Hey, I just saw this comment and I would like to know the milk and eggs recipe
Jenny, the first time I made this, I made it exactly according to Christy’s recipe, and I thought it was one of the best Mac and Cheese recipes I’ve ever eaten. I still do. Having said that, I needed one that I could portion out into squares, to fit into a container we were preparing to feed a group of homeless folks. I also needed it to be easy, and one we could share with others to make to our specifications. So, the changes I made were to slightly undercook the macaroni, by about two minutes, I beat three eggs into a measuring cup, checked the measurements, and then added a cup of canned evaporated milk. I also only had mild cheddar to use, so I added a half cup of Parmesan to the cheese (just the green can stuff) and lowered the salt just a bit to compensate. It came out well, we could cut it in squares, once it cooled a bit. It added a bit of that “eggy” taste to it, and was a bit more like the kind we had at church potlucks when I was a kid. I like it both ways. If I was doing it for me, I’m not sure I would change Christy’s recipe a single bit, other than to add crushed up saltine crackers over the top, after you take the foil off, which I didn’t try with either recipe, but I’m going to! I would also use extra sharp cheddar, and maybe still add the Parm, but I REALLY like sharp cheese. Hope this helps answer your question.
This is certainly a company worthy dish, I was a little surprised because it is so easy. I was looking for some easy comfort food and this was perfect. I used sharp cheddar, whole grain noodles, 2% milk and white pepper. For everyday meals, I will have to cut down the salt, butter and cheese for a special needs diet.
I am so glad you liked it Kathleen!!!
Christy I love this recipe, can it be made ahead of time and frozen?
I have never tried it. I think it might would and I would love to hear how it turns out if you give it a try!!
I’ve assembled everything but the milk and put in refrigerator the night before. Next day, let sit to near room temperature, add the milk and put in the oven. Be sure to add the milk! I almost forget every time.
This is just like my families recipe. Only difference is we put cracker crumbs on top with more cheese and butter. I never cover it as you want the top to brown…best part! Oh, yes you can freeze it! I do it all the time. Thaw it when your ready and warm in microwave on low level or heat in pan on stove with a little milk added. Yummy!
This is my go-to mac and cheese recipe. I’ve been making it for several years now and just finally decided to say thank you! My family LOVES it! I do add a little ground mustard and paprika for extra seasoning but other than that I follow it to a T. Thanks for a family favorite!
This is very close to my mother’s recipe only your one cup of milk sounds like to little. I sort of remember her using milk to almost the top layer. Of course she was cooking for 6. I wish I had her recipe.
Been craving this for a while now, I finally got it all together and made this dish. Exactly down to the texture and taste of what I was craving, saved in the memory banks forever, AWESOME DISH, thanks for sharing this info!!! Also I am not a cook or baker, just some dude lookin for some good food, and this was super easy to make!