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Overhead view of homemade mac and cheese in a casserole dish fresh from the oven. Wooden spoon dipping into the dish.

Homemade Baked Mac and Cheese

Course: Main, Side Dish
Cuisine: American
Keyword: baked mac and cheese, easy baked mac and cheese, homemade mac and cheese
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 (as a main dish)
Calories: 947kcal
Author: Malinda Linnebur
This classic Homemade Baked Mac and Cheese recipe is a staple to have on hand! It's easy to make and uses simple, easy-to-find ingredients to create a creamy, cheesy baked mac and cheese.
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Ingredients

  • 1 pound (453g) elbow macaroni
  • 6 tablespoons butter
  • ⅓ cup (45g) all-purpose flour
  • 1 teaspoon salt
  • 5 cups (1182ml) milk
  • 20 ounces (565g) shredded medium or sharp cheddar cheese
  • 1 cup (115g) breadcrumbs or panko
  • 4 tablespoons butter, melted
  • ¾ cup (70g) grated parmesan cheese

OPTIONAL SEASONINGS:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teapoon prepared mustard

Instructions

  • Pre-heat oven to 350. Lightly grease a 9x13 baking dish; set aside.
  • Cook macaroni 2 minutes less than the cooking time on package; drain and set aside.
  • While macaroni is cooking, melt 4 TBSP butter in a large saucepan or 12 inch oven safe skillet. Whisk in the flour and optional seasonings if using. Cook for 1 minute. Whisk in the milk and cook just until it starts to thicken.
  • Remove from heat and stir in the cheese. Add pasta and stir well to combine. Pour into prepared baking dish.
  • In a small bowl, combine the breadcrumbs and melted butter. Sprinkle over pasta. Sprinkle parmesan over pasta.
  • Bake for 20-30 minutes or until hot and bubbly and browned.

Notes

  1. STORAGE: Store cooled leftovers covered in the refrigerator for up to 4 days. 
  2. FREEZER-FRIENDLY: Prepare recipe through step 5. Cover tightly with heavy-duty foil and freeze for up to 3 months. Allow to thaw overnight in the refrigerator and remove from refrigerator 30 minutes before baking. 
  3. MAKE-AHEAD: Prepare recipe through step 5. Cover tightly and store in the refrigerator up to 2 days. Remove from the refrigerator 30 minutes before baking. 

Nutrition

Calories: 947kcal | Carbohydrates: 83g | Protein: 41g | Fat: 50g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1436mg | Potassium: 509mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1490IU | Vitamin C: 0.4mg | Calcium: 948mg | Iron: 3mg