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. You need just a short list of ingredients to make this easy-baked macaroni and cheese dish the whole family will love.
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 that was smooth as silk and permeated every particle of perfectly cooked macaroni. It was my brother’s favorite comfort food, so she usually made it every Sunday.
As kids 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 busy families.
Now as an adult I’ve found that if I have a few extra minutes, 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 🙂 — and after about an hour, your macaroni and cheese will be ready. These Easy Baby Back Ribs in Oven and The Best Coleslaw additions would help make this the perfect meal.
I’d recommend watching my quick tutorial video above so that you can get a lay of the land with this recipe.
Okay now I bet you’re REALLY hungry so let’s get started!
Recipe Ingredients
- Cheddar cheese
- Plain flour
- Macaroni pasta
- Butter
- Milk
- Salt and pepper to taste
Simple ingredients = an amazing oven-baked mac and cheese recipe!
Helpful Kitchen Tools
How to Make Oven-Baked Mac and Cheese
Cook the pasta until tender and then drain it.
Mix all of the dry ingredients together and then set them aside.
Spray an oven-safe bowl or dish with cooking spray. Place half of the cooked macaroni inside.
Sprinkle half of the flour mixture over the top.
Then top it with half of the butter slices.
Sprinkle 1+1/2 cups of shredded cheese over the top.
Repeat the layering process again.
Pour milk over the entire macaroni and cheese casserole.
Cover with foil and bake at 350 for 35 minutes.
Remove foil and bake for an additional 10 minutes. Serve hot.
Everything I’ve ever wanted in oven-baked mac and cheese is pictured right there!
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.
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!
Oh, to be a kid again :).
Storage
Store mac and cheese leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
Recipe Notes
- You can definitely make this oven-baked mac and cheese recipe your own. Here are some ideas:
- Add shredded chicken or cooked bacon.
- Need some vegetables? Add sautéed onion and/or finely chopped bell pepper.
- Add the dried herbs of your choice, such as onion powder, garlic powder, and paprika for heat.
- As I said, I totally serve this as a main dish and my family doesn’t complain! But if you serve it as a side dish, it goes great with Southern favorites like fried chicken and pulled pork.
- 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!
- You can use any you like (just not pre-shredded!). I like and combined.
You may also like these recipes:
Baked Cauliflower Mac and Cheese
One-Pot No Drain Mac and Cheese
Ingredients
- 2 1/2 cups uncooked macaroni
- 2 1/2 tbsp flour
- 1 1/4 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
- Cook the pasta until tender and then drain it.2 1/2 cups uncooked macaroni
- Mix all of the dry ingredients together and then set them aside.2 1/2 tbsp flour, 1 1/4 tsp salt, pepper to taste
- Spray an oven-safe bowl or dish with cooking spray. Place half of the macaroni inside. Sprinkle half of the flour mixture over the top and then top it with half of the butter slices. Sprinkle 1+1/2 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 at 350 for 35 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.
Notes
Nutrition
I absolutely love this recipe and so does everyone else who tries it. I have never made mac and cheese so much as i have since finding this recipe. So much simpler than making a white sauce, and I know that is not hard at all. I make it with a pepper jack cheese as we love the variety of it. Always have to double it because it goes so quickly and love to have a bit of left overs. This is a wonderful side dish and definately something to take to potluck. People won’t believe the recipe when you tell them. I have yet to find a recipe from you Christy that isn’t a keeper. Thanks bunches and can’t wait to get my cookbook.
hey there marcie my name is marcey to with a ey instead of ie i lve this stuff um um um sure is good
ttys bye bye now
Christy!!!
you rock & yay!! Just found this recipe and same as others above – I’m always looking for a recipe for the perfect baked mac n chz – I too for some reason dread the bechamel/white sauce (unless it’s some version of stuffed manicotti 🙂 and oh man this recipe of yours works!!!!!
Doin the happy dance – thank u ma’am again for all you do for Southern cooks (and their families)!!!
Does anyone know how many servings this makes? Is it enough to fill a 9″x13″ pan? (Or should I double the recipe?) I need to serve 8 people for a for a southern-themed party. This looks awesome…..and EASY! Thank you for the recipe.
Hey Mary!
I’d double it fir a 9×13. Hope you enjoy your party!!! Sounds like a blast!
Gratefully
Christy
Hi Christy,
I am going to take this mac and cheese to Thanksgiving dinner tomorrow!
On a post today from CMB it states that eggs are included in this recipe.
I did not see that listed on the ingredients. Should I add eggs or not?
I never have used eggs in my mac and cheese.
This recipe sounds so much like my grandma’s and I am looking forward to trying it.
Preparing ahead and baking in the morning. Holding the milk until morn!
Does it need to be stirred before it’s baked?
My family has always made macaroni and cheese “pie”, with milk and eggs that make a custard type filling. And we always use sharp cheese and put pats of butter on the top tp help with browning. This is a “have to have dish” at family dinners and covered dish suppers in my part of the south. I have seen as many as 10 of these at family reunions, all a little different.
I love food. Macaroni and cheese is my favorite food! I wish I could have it every day. I actually grew up in a house that was very lacking in mac and cheese- my older brother didn’t like it, so my parents never made it. Boxed mac and cheese was the first thing I cooked on my own (other than toast and frozen waffles) as an 8 year old. Now that I’m all grown up, I’ve honestly made more macaroni and cheese recipes than anything else. I’ve happened upon a couple of really fantastic ones, but am always willing to try another! I actually can’t believe it’s taken me so long to try this recipe, and I also can’t believe that I’ve messed it up both times. The first time, I had everything ready to go when I realized I didn’t have milk. Oops! Then I decided to try it again this afternoon. I accidentally left out the margarine. Oops again! Our cockatiels’ first egg hatched this afternoon, so I was pretty excited and my mind was on the baby bird instead of cooking! Regardless, the mac and cheese was good without the margarine 🙂 I like the juxtaposition of the ultra cheesy top (and middle) with the more subtly cheesy but kinda creamy bottom. Great layers! Thanks for the recipe, Christy- next time I’ll have to try your mother’s!
Just tried this today–and it was really good. I love homemade macaroni and cheese, but do not like making the white sauce–so I rarely make it. I know white sauce is not hard, but for some reason I dread it. I cooked it in a round Pyrex casserole, but next time I will make it in a flatter rectangular casserole/baking dish, so the yummy sauce coats the macaroni better. I did mix it up when it was done to get the drier part down in the sauce. I will be making this again! 🙂
Do you know Destiny Armstrong ?
Well I’ll be darned. I’ve never heard of, nor made, a baked mac & cheese recipe that didn’t require me to make a bechamel sauce first, then add cheese and the macaroni.
You bet I’ll be trying this one!