If you crave old fashioned baked macaroni and cheese like grandma used to make, you’re in the right kitchen. This is the hearty, oven-baked, cheesy baked pasta casserole that feeds a crowd, warms the soul, and leaves zero leftovers. I’ll show you how to make it step by step, with a creamy cheese sauce, a crisp, buttery topping, and options for southern custard-style too.
Why this classic baked macaroni and cheese still wins
Comfort food sticks because it respects simple, good technique. We cook the pasta just shy of al dente, build a velvety cheese sauce from scratch, then bake until it bubbles. The result? Traditional mac and cheese that cuts into rich, tender squares with a toasty top and creamy middle.
- Texture balance: Creamy center, crisp top, never gluey.
- Flavor layering: Sharp cheddar for tang, a supporting cheese for melt, a whisper of mustard for depth.
- Make-ahead friendly: Assemble, chill, and bake when you need it.
Ingredients for homemade baked mac and cheese
- Pasta: 1 lb elbow macaroni (or shells/cavatappi)
- Butter & flour: 6 tbsp unsalted butter (divided), 1/4 cup all‑purpose flour
- Dairy: 4 cups whole milk, warmed
- Cheese: 12 oz sharp cheddar (freshly grated), 4 oz Gruyère or Colby Jack
- Seasoning: 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika, 1 tsp kosher salt, 1/2 tsp black pepper
- Breadcrumb topping (optional but epic): 1 cup panko, 2 tbsp melted butter, 1/4 cup grated Parmesan
Tip: Freshly grate your cheese. Pre‑shredded blends often contain starches that can make the sauce grainy.
Step-by-step baked mac and cheese recipe (from scratch)
1) Boil the pasta
- Bring a large pot of salted water to a boil.
- Cook pasta 1–2 minutes less than package directions. Drain, then toss with 1 tbsp butter so it doesn’t clump.
2) Make the creamy cheese sauce
- Melt 4 tbsp butter in a pot over medium heat. Whisk in flour; cook 1–2 minutes until it smells nutty.
- Slowly whisk in warm milk. Simmer, whisking, until it thickens enough to coat a spoon (about 3–5 minutes).
- Off heat, whisk in Dijon, spices, salt, and pepper. Stir in about 2/3 of the cheddar and all the Gruyère until smooth.
3) Assemble and bake
- Heat oven to 350°F (175°C). Butter a 9×13‑inch baking dish.
- Combine pasta with the cheese sauce. Taste and adjust seasoning.
- Spread in the dish. Top with remaining cheddar.
- Mix panko with melted butter and Parmesan; sprinkle over the top.
- Bake 20–25 minutes until bubbling and golden. For extra crunch, broil 1–2 minutes. Rest 10 minutes before serving.
This oven baked macaroni and cheese comes out creamy, sliceable, and gloriously cheesy.
Southern baked macaroni and cheese (custard-style option)
Prefer the church-supper classic? Try this southern style mac and cheese baked in the oven with a custard base.
- Whisk 2 cups evaporated milk, 1 cup whole milk, 2 large eggs, 1/2 tsp dry mustard, salt, and pepper.
- Layer half the cooked pasta in a buttered dish, scatter a mix of cheddar and Colby, add remaining pasta and more cheese.
- Pour custard over everything. Bake at 350°F for 35–40 minutes until set and lightly browned.
It’s firmer, sliceable, and nostalgic—baked macaroni and cheese like grandma used to make.
Best cheese for baked macaroni and cheese
- Sharp cheddar: The backbone—tangy, classic flavor.
- Gruyère: Adds nutty depth and melts beautifully.
- Monterey Jack/Colby: Extra creaminess without overwhelming flavor.
- Parmesan: Salty, savory punch in the breadcrumb topping.
- A note on mozzarella: A little adds stretch, but too much can make the sauce stringy.
Aim for a blend: mostly sharp cheddar with a supporting melty cheese for balance.
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Baked macaroni and cheese with breadcrumbs (crisp, golden topping)
You want crunch? Do this:
- Toss panko with melted butter and Parmesan.
- Add a pinch of paprika for color and a dash of garlic powder for aroma.
- Sprinkle evenly; don’t pack it down.
- Broil briefly after baking for a shattering crust.
No breadcrumbs on hand? Crushed Ritz or saltines work. Or skip the topping for a smooth, classic cap of melted cheddar.
Make-ahead, for a crowd, and storage tips
- Make-ahead baked mac and cheese for family dinner: Assemble, cool, cover, and refrigerate up to 24 hours. Bake covered 15 minutes, then uncover and bake 20–25 minutes until hot and bubbly.
- Freeze: Assemble without breadcrumbs. Wrap well and freeze up to 2 months. Thaw overnight, add topping, and bake.
- For a crowd: 1.5× the recipe fills an 12×18 catering pan. Keep the sauce slightly looser—pasta absorbs moisture as it sits.
- Reheat leftovers: Splash in a bit of milk, cover, and warm at 300°F until creamy again.
How to make old fashioned baked macaroni and cheese turn out perfectly
- Salt your pasta water like the sea; under-seasoned noodles mute the sauce.
- Cook pasta just short of al dente; it finishes in the oven.
- Warm the milk for a lump‑free sauce.
- Remove sauce from heat before adding cheese to prevent splitting.
- Let it rest 10 minutes so slices hold together.
FAQ: Baked macaroni and cheese from scratch
- What’s the best cheese for baked macaroni and cheese? Sharp cheddar for flavor, plus Gruyère or Colby/Jack for smooth melt. Avoid pre‑shredded if you can.
- How do I keep my sauce creamy, not grainy? Don’t boil after adding cheese, and use freshly grated cheese. Keep heat moderate and whisk until smooth.
- Can I make easy baked macaroni and cheese for a crowd? Yes—build it in a large pan, keep the sauce a bit looser, and bake just until bubbling to avoid drying.
- Can I skip the breadcrumbs? Absolutely. For baked macaroni and cheese with cheddar on top, cover with extra cheese and bake until golden.
- Gluten-free option? Use gluten‑free pasta and swap flour for sweet rice flour or a 1:1 gluten‑free blend for the roux.
Conclusion: Your next pan of pure comfort
Old fashioned baked macaroni and cheese delivers everything we love about comfort food: simple ingredients, honest technique, and a pan that brings people running. Preheat the oven, grate that cheddar, and bake a batch tonight. If you try it—classic or southern style—tell me how it turned out and which cheese blend you loved most.
