Easy Baked Mac and Cheese Recipe Anyone Can Master

This Baked Mac and Cheese Recipe is my little black dress of comfort food. It never fails, always looks good, and somehow manages to steal the show even when it’s up against fancier dishes.

Let me ask you something. Have you ever taken that first bite of hot, bubbling mac and cheese straight out of the oven and thought, “Okay yeah… this is exactly what I needed”? That’s the kind of feeling I wanted to bottle when I started testing this recipe.

I’ve made a lot of mac and cheese in my life. Some were too runny. Others turned weirdly dry or just kinda bland. And don’t even get me started on the ones that tasted like melted plastic. But after a handful of test runs (and a few pots of overcooked noodles), I finally landed on the one. It’s creamy, rich, cheesy in all the right ways, and most importantly, it’s stupid easy.

You don’t need any fancy ingredients or ten types of cheese you’ve never heard of. This recipe keeps things classic and accessible. If you can stir a pot and turn on your oven, you can absolutely make this. And you’re going to feel like a kitchen rockstar when you pull it out, all golden and bubbly and impossible to resist.

Stick with me here. I’ll show you exactly how I do it. Let’s get cheesy.

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WHY YOU WILL LOVE THIS RECIPE

• Foolproof and stress-free – This baked mac and cheese recipe is ridiculously easy to follow. No weird steps or confusing instructions. Just basic cooking moves you already know. It’s the kind of recipe you can make on autopilot after a long day.
• Ultra creamy, never dry – That sauce? Yeah, it’s silky smooth and actually sticks to the pasta. No weird clumps, no grainy texture. Just that dreamy, melt-in-your-mouth kind of cheese sauce that makes you want to dive in face-first.
• Golden, cheesy topping – There’s something magic about that bubbly, slightly crisp layer of cheese on top. It makes this feel way more special than stovetop mac. That little bit of oven time gives you the perfect contrast of creamy and crusty.
• Customizable without the chaos – You can keep it classic or jazz it up. Add breadcrumbs, beef bacon, herbs, or whatever else you’re into. Or don’t. It’s flexible like that, and that’s what makes it a regular in my dinner rotation.
• Kid and adult approved – I’ve served this at family dinners, potlucks, even last-minute weeknight meals. It disappears every single time. Adults ask for seconds, kids ask for thirds. You won’t have leftovers… and that’s kind of the only downside.
• No fancy ingredients – You’re not running around town looking for imported truffle cheese or whatever. Everything here is easy to find at your regular grocery store. Honestly, you probably already have most of it in your kitchen.

INGREDIENTS

pasta

• 14 oz (400 g) macaroni

cheese blend

• 1 cup (115 g) shredded Cheddar cheese
• 3/4 cup (85 g) shredded Swiss cheese (or any mild cheese you prefer)
• 3/4 cup (85 g) shredded Mozzarella cheese

sauce base

• 4 tablespoons (30 g) all-purpose flour
• 4 tablespoons (60 g) unsalted butter
• 4 cups (1 liter) whole milk

seasoning

• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg

optional toppings

• Extra cheese for the top
• A handful of toasted breadcrumbs
• Chopped herbs like parsley or chives
• Crumbled beef or turkey bacon (totally optional, but it adds a nice smoky bite)

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STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 360°F (180°C) and lightly grease a 12-inch round baking dish or medium casserole dish.
• STEP 2). In a large bowl, mix all the shredded cheeses together, then set aside about a quarter of it for topping later.
• STEP 3). Bring a large pot of salted water to a boil, cook the macaroni until just al dente (1 to 2 minutes less than the package says), then drain and set aside.
• STEP 4). In another large pot, melt the butter over medium-low heat, then whisk in the flour and cook for about 2 minutes while whisking constantly.
• STEP 5). Slowly pour in the milk while whisking to keep the sauce smooth, then continue stirring for 5 to 6 minutes until it thickens slightly.
• STEP 6). Stir in the cheese blend a handful at a time, letting it melt before adding more, then season the sauce with salt, pepper, and nutmeg.
• STEP 7). Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.
• STEP 8). Pour the mac and cheese into your prepared baking dish, then sprinkle the top with the remaining cheese and any optional toppings.
• STEP 9). Bake uncovered for 20 to 25 minutes until the top is golden and bubbly, and broil for 1 to 2 minutes if you want a crispier finish.
• STEP 10). Let it rest for 5 minutes out of the oven before serving it up hot and melty.

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EXPERT COOKING TIPS FOR EASY BAKED MAC AND CHEESE

Don’t skip the roux. That simple mix of butter and flour is the backbone of your creamy sauce. If you rush it or skip it, your cheese sauce won’t thicken properly and could turn grainy or watery.

Grate your own cheese. I know pre-shredded cheese is tempting, but it’s coated with anti-caking agents that mess with melting. Grab a box grater and shred it fresh. It melts smoother and tastes way better.

Undercook your pasta slightly. I pull mine off the stove 1 to 2 minutes before the package says it’s done. That way, it doesn’t go mushy in the oven. The pasta keeps some bite and soaks up the sauce without turning to mush.

Taste the sauce before mixing. Once the cheese is melted and seasoned, take a spoonful and see how it tastes. It’s way easier to fix it now than after the pasta’s mixed in. Add a pinch more salt if needed.

Broil carefully. If you’re going for that crispy top, just watch it like a hawk. One second it’s golden and perfect, the next it’s a blackened mess. I set a timer for 90 seconds and peek in every 15.

RECIPE FAQ

WHAT TO SERVE WITH BAKED MAC AND CHEESE

Okay, so you’ve got this bubbling dish of creamy, cheesy pasta fresh out of the oven. Now what? Honestly, it could be the whole meal. But if you’re like me and want a little variety on the plate, here are some easy sides that pair perfectly:

Simple green salad. A fresh salad with crisp lettuce, cherry tomatoes, and a tangy vinaigrette cuts through the richness and balances the whole meal. It’s like the mac’s crunchy, refreshing best friend.

Roasted veggies. Toss some broccoli, carrots, or brussels sprouts in olive oil and roast them while the mac bakes. They get those caramelized edges and bring a little earthiness to the party.

Grilled or baked chicken. For a protein boost, serve your mac with some lemon-herb grilled chicken or even crispy baked tenders. It turns this comfort food into a full-on dinner situation.

Garlic bread. Yes, carbs on carbs. But I won’t judge. That buttery, garlicky crunch is just ridiculously satisfying next to creamy mac.

Soup. If you’re going for cozy vibes, pair it with a bowl of tomato soup or a light veggie broth. Dipping mac and cheese into soup? Don’t knock it till you try it.

HOW TO STORE AND REHEAT LEFTOVERS

Look, I won’t lie. This stuff rarely lasts long in my house. But if you do happen to have leftovers (or you made a double batch like the genius you are), here’s how to keep it tasting great.

Storing it right.
Let the mac cool completely, then scoop it into an airtight container. It’ll keep in the fridge for up to 4 days. If you’re stacking pieces, put a layer of parchment between them so they don’t stick together.

Freezing for later.
You can totally freeze baked mac and cheese. Wrap individual portions tightly in foil or freezer-safe containers. It’ll keep for about a month. Just know the texture might get a tiny bit softer when reheated, but the flavor still hits.

Reheating without drying it out.
For the microwave, add a splash of milk to loosen it up and cover with a lid or plate to trap steam. Heat in short bursts, stirring in between. If you’re reheating in the oven, cover it with foil and warm at 350°F until hot, about 20 minutes. Again, a little milk goes a long way.

And there you have it. My go-to baked mac and cheese that’s equal parts simple and soul-soothing. I’ve made this recipe for quiet nights at home, last-minute guests, and even chaotic weeknight dinners when I didn’t feel like cooking at all. It always delivers.

Whether you’re serving it as a main dish or a cheesy little sidekick, this one’s a keeper. Try it once, and I promise it’ll sneak its way into your regular rotation. And hey, if you do make it, let me know how it turns out. I’d love to hear if your family licked the dish clean too.