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.
Global Dope Far this by-product
Yo thanks, G.
Recipe says we can use a 9×13 pyrex but I thought I saw someone say this size is too big. Can you please clarify? Thanks.
It just depends on whether or not you want a thicker, deeper dish of Mac and Cheese or if you’d prefer a thinner layer of it. I tend to like a deeper dish so often use a 2-3 quart bowl that is oven proof to make mine.
Thanks so much. I will then use a smaller pyrex than my 9×13 standard pyrex. Looking forward to making this recipe. Do you also salt the water that cooks the pasta? I am assuming the salt mixed with the flour is more than enough. Thanks!
This is the easiest, best ever, Mac’n’ Cheese! No making cheese sauce. We love it!
I am so glad you like it Beverly, it is my favorite too!!
Love mac n cheese! This is basically the same recipe that my mother in law cooked, she lived in Charleston SC. The only difference is that she added a beaten egg to the milk. Not sure why- to hold it together when cutting it into squares? I like it without.
I have also added a bit of zing in the form of “Slap Ya Mama” pepper seasoning- be careful, a little goes a long way. And I add chopped onions. Some Parmesan cheese added also gives it a zing.
That is the only reason I can think of that the egg would be used for. I will have to look up this seasoning, LOL!!
Christy,
I was so happy that you posted this particular macaroni and cheese. This is exactly the way my mom used to make macaroni and cheese. There are a lot of recipes for macaroni and cheese, but yours was the first one I have come across that makes it the same way as my mom did. I prefer it being made this way rather than having to go through the trouble of making a Roux for the sauce.
I am so glad you ran across it!! I agree, it is a lot of work when using the other technique.
Sounds great, but would you just double this for a 9 x 13 pan? That sounds
like it would be too much pasta to double it. I never make a small amount of
mac and cheese, everyone likes it so well – would appreciate proportions for
a larger amount. Thanks.
So for around 10 people would doubling this be enough you think?
Yes, I definitely think so.