With just a handful of ingredients and the easiest method, this is truly the best Baked Mac and Cheese ever. Crisp top, creamy middle, and you can make it ahead easily, too!
We cannot stop making this recipe as a vegetarian recipes for kids–and as an easy side to pair with chicken, turkey, and ham.
It’s easy to make and is perfectly creamy on the inside and crisp on top.
It works to cut the recipe in half to make a smaller amount or to make the full recipe to feed more people. It’s great for every day dinners or a holiday—and the leftovers reheat so nicely.
It really is one of the easiest mac and cheese recipes I’ve made with a simple, yet super reliable method.
Why This Recipe Works
A simple cheese sauce made with milk, butter, and cheese is combined with al dente pasta before baking in the oven. It firms up just enough and is golden brown around the edges. Mostly though, it’s easy and yummy.
(You may also like my One-Pot Mac and Cheese, Broccoli Mac and Cheese, Sweet Potato Mac and Cheese, and my Butternut Squash Mac and Cheese.)
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to make this Baked Mac and Cheese recipe so you know what to have on hand.
- Pasta: I like to use elbow macaroni in this recipe for the classic mac and cheese look. You can also use another small shape such as farfalle or mini shells.
- Cheddar cheese: You can use sharp or mild cheddar cheese here. I prefer to use the Cabot brand since it melts into the milk well without any grittiness, either pre-shredded or a block of cheese I shred myself on a box grater. (If Cabot is not available, look at the ingredient label to make sure the one you choose is coated in a starch, such as potato starch or tapioca starch to ensure it will melt.)
- Monterrey Jack cheese: This adds another flavor element in the mix. I prefer to use the Cabot brand since it melts into the milk well without any grittiness, either pre-shredded or a block of cheese I shred myself on a box grater. (If Cabot is not available, look at the ingredient label to make sure the one you choose is coated in a starch, such as potato starch or tapioca starch to ensure it will melt.)
- Milk: I bake and cook with whole milk, so that’s what I use here for maximum richness.
- Butter: I bake and cook with unsalted butter, so that’s what I use here, but salted butter will also work.
- Eggs: Adding two large eggs to the mixture before baking helps it firm up and hold together.
- Optional spices: You can add garlic powder, onion powder, paprika, or other desired spices for more flavor.
Step-by-Step Instructions
Here’s an overview of how to make this Baked Mac and Cheese. Scroll down to the end of the post for the full recipe, including the amounts and timing.
Step 1. Prepare the pasta according to package directions.
Step 2. Warm the milk and butter in a pot or in a bowl in the microwave. Stir in the cheddar cheese.
Step 3. Stir the pasta into the cheese mixture and add the eggs.
Step 4. Add to a greased baking pan with the remaining cheese. Bake, then. broil to finish.
Frequently Asked Questions
Cover with foil, then bake at 350 degrees for 15-20 minutes or until warmed through. Pop under the broiler on HIGH for 3-5 minutes to crisp the top.
You can use lactose-free Cabot shredded cheese and lactose-free milk.
Add garlic powder, paprika, more cracked black pepper, or a sprinkle of fresh herbs like minced parsley on top.
How to Store
Store leftover Baked Mac and Cheese in an airtight container or with the pan tightly covered in the fridge for up to 5 days. Warm through in the microwave for 30-60 seconds.
Best Tips for Success
- You can heat the milk and butter in a pan set over low heat on the stove if desired.
- Use any small shape of pasta you desire including elbows, farfalle, mini shells, or orrechiette.
- Use lactose-free milk and cheese if needed.
- You can make the pasta ahead of time, toss it with butter, then store in the fridge in a container until it’s closer to meal time. Then continue the recipe.
Related Recipes
Baked Mac and Cheese (Make-Ahead)
Ingredients
- 1 pound elbow macaroni
- 2 cups milk
- ¼ cup unsalted butter
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees F and grease a 13×9-inch baking pan.
- Prepare the pasta according to package directions. Drain and set aside.
- Meanwhile, add the milk, cheddar cheese, butter, salt, and pepper to the same pot you cooked the pasta in. Warm over low heat to melt the cheese, stirring to make the cheese sauce.
- Add the drained pasta and eggs to the cheese sauce. Stir well.
- Add half of the pasta to the baking dish and sprinkle ½ cup of the Jack cheese on top. Add the remaining pasta and remaining Jack cheese. Spread evenly in the pan, then cover with foil.
- Bake for 30 minutes, then remove the foil and bake for another 10 minutes.
- Optional: Pop under a broiler on high for 4 minutes to brown and crisp the top.
- Serve warm.
Notes
- Store leftover Baked Mac and Cheese in an airtight container or with the pan tightly covered in the fridge for up to 5 days. Warm through in the microwave for 30-60 seconds.
- You can heat the milk and butter in a pan set over low heat on the stove if desired.
- Use any small shape of pasta you desire including elbows, farfalle, mini shells, or orrechiette.
- Use lactose-free milk and cheese if needed.
- You can make the pasta ahead of time, toss it with butter, then store in the fridge in a container until it’s closer to meal time. Then continue the recipe.
- You can make the full recipe ahead of time, let it cool, and store (covered) in the fridge for up to 5 days. To serve, cover with foil and warm in a 350 degree F oven for about 20 minutes or until warmed through. Pop under a broiler on HIGH for 3-5 minutes to recrisp the top.
Should the milk heat up before adding the cheese? I added it all at once and then lost patience and turned up the heat because nothing was melting. Any advice to get it to an actual sauce quicker?
You can warm the milk first and/or turn up the heat. It will sort of take the same amount of time either way (and I also tried it in the microwave but the pot was by far the best method). You just don’t want to heat the milk so fast that it boils over, which is why it’s written as it is but a little higher should work.