Description
Classic Baked Macaroni and Cheese is the ultimate comfort food, made from scratch with creamy Cheddar cheese sauce and tender elbow macaroni, then baked to golden, bubbly perfection. This Southern classic is easy to make in just three steps, making it perfect for a cozy family dinner or a satisfying side dish for any occasion.
Ingredients
Pasta
- 1/2 (16-oz.) package elbow macaroni, cooked
Cheese Sauce
- 2 cups milk
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 (10-oz.) block extra sharp Cheddar cheese, shredded (divided)
- 1/4 tsp. ground red pepper (optional)
For Baking
- Cooking spray
Instructions
- Prepare Oven and Pan: Preheat your oven to 400°F (204°C). Cook the elbow macaroni according to package directions, then drain. Lightly grease a 2-quart baking dish with cooking spray to prevent sticking and set aside.
- Make the Cheese Sauce: Warm the milk in the microwave on HIGH for 1 1/2 minutes. In a large skillet or Dutch oven over medium-low heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1 minute to form a smooth roux. Gradually add the warmed milk, whisking constantly, and cook for about 5 minutes, or until the mixture thickens. Stir in salt, black pepper, 1 cup of the shredded cheese, and, if using, the ground red pepper. Continue whisking until the cheese is fully melted and the sauce is smooth and creamy.
- Combine Macaroni and Cheese Sauce: Gently stir the hot, cooked macaroni into the cheese sauce, coating all the pasta evenly. Spoon the mixture into your prepared baking dish and spread it out evenly. Top with the remaining shredded cheese.
- Bake the Macaroni and Cheese: Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden and the edges are bubbling. Remove from the oven and let cool slightly before serving to allow the cheese sauce to set.
Notes
- For an extra-crispy topping, add crushed crackers tossed with melted butter during the last few minutes of baking.
- This recipe does not call for eggs, but if you like a custard-like texture, you can add one beaten egg to the cheese sauce before adding pasta.
- For make-ahead convenience, assemble the dish up to the baking step, cover, and refrigerate overnight. Bake just before serving.
- If reheating leftovers, stir in a splash of milk, cream, or melted butter to revive the creamy texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side-dishes
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 50mg
