Oven-Baked Macaroni and Cheese Recipe – Simple & Delicious
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Looking for a comforting, cheesy, and easy weeknight dinner? This Baked Macaroni and Cheese is a family favorite that’s rich, creamy, and full of flavor. With simple ingredients and no fancy steps, it’s the ultimate homemade mac and cheese recipe that turns out perfectly every time. Whether you serve it as a main dish or a side, everyone will be asking for seconds!
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Why You’ll Love Baked Macaroni and Cheese
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It’s easy to make with pantry staples. You only need a few ingredients like pasta, milk, cheese, and eggs—no special trip to the store required. The simple method is perfect for beginner cooks or busy weeknights. Just boil, mix, and bake! You’ll have a bubbling cheesy dish on the table in under an hour.
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It’s baked to golden, cheesy perfection. The top gets crispy and golden while the inside stays creamy and rich. That contrast of textures makes every bite extra satisfying. It looks and tastes like comfort food straight from grandma’s kitchen.
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Great for picky eaters and cheese lovers alike. This dish is kid-friendly, husband-approved, and perfect for potlucks or holidays. Everyone loves macaroni and cheese, and this version is always a hit. No weird ingredients—just pure cheesy goodness.
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Perfect as a main or a side. Serve it with salad or roasted veggies for a full meal, or pair it with BBQ, chicken, or meatloaf for a hearty side. It works for dinner, lunch, or even as leftovers the next day. It’s a versatile recipe you’ll come back to again and again.
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Customizable to your taste. Want to spice it up? Add hot sauce or paprika. Like extra crunch? Toss on some buttered breadcrumbs. This recipe gives you a solid base that you can make your own with your favorite add-ins.
Ingredients For Baked Macaroni and Cheese
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Elbow macaroni – The classic pasta shape that holds onto all that creamy cheese sauce.
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Whole milk – Adds richness and helps bind the cheesy mixture.
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Large egg – Helps the casserole set as it bakes, giving it structure.
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Shredded Cheddar cheese – Melts beautifully and gives that classic sharp mac and cheese flavor.
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Butter (melted) – Adds extra creaminess and flavor to the cheese mixture.
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Salt and pepper – Simple seasonings to enhance the overall taste.
For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.
Kitchen Tools You Need To Make Baked Macaroni and Cheese
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Large pot – For boiling the macaroni until just barely tender.
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Strainer – To drain the cooked pasta.
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Large mixing bowl – Perfect for mixing the cheese, milk, egg, and pasta together.
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Measuring cups and spoons – To get the right amounts of each ingredient.
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Whisk – Helps blend the milk and egg smoothly before adding cheese.
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8×8 inch baking dish – Just the right size for baking this cheesy casserole.
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Oven – To bake everything to bubbly, golden perfection.
How To Make Baked Macaroni and Cheese
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Start by preheating your oven to 350°F and greasing an 8×8 inch baking dish.
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Cook elbow macaroni in a pot of salted boiling water for about 5 minutes, then drain.
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In a large bowl, whisk together the milk and egg, then stir in the shredded cheese and melted butter.
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Add the drained macaroni into the bowl and mix everything until the pasta is fully coated.
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Pour the cheesy pasta into your baking dish and spread it out evenly.
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Bake uncovered for 30 to 40 minutes, or until the top is golden brown and bubbly.
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Serve hot and enjoy every creamy, cheesy bite!
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Serving Suggestions
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Serve as a main dish with fresh arugula salad for a simple and satisfying meal.
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Pair with roasted broccoli, crispy green beans, or sautéed brussels sprouts for a healthy balance.
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Use it as a cheesy side dish alongside flavorful meatloaf, juicy BBQ ribs, fried chicken drumstick, or baked honey glazed ham.
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Add a spoonful of hot sauce or a sprinkle of paprika on top for an extra kick before serving.
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For parties or potlucks, portion it into individual ramekins or muffin tins for fun, personal servings.
Tips For Success
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Cook the pasta just until barely tender – The noodles will continue to cook in the oven, so don’t overdo it on the stovetop. Boil the macaroni for about 5 minutes, then drain. This keeps the texture perfect after baking—soft but not mushy.
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Use freshly shredded cheese – Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly. Grating your own cheddar cheese makes a big difference in how creamy and gooey the sauce turns out.
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Whisk the milk and egg well – This helps the egg incorporate smoothly and avoids any curdling in the oven. A good whisk will create a consistent base for the cheese and pasta to bind together while baking.
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Mix everything before pouring into the dish – Instead of layering pasta and cheese separately, mix all ingredients in a bowl before adding them to the baking dish. This ensures every bite is coated with that creamy, cheesy goodness.
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Let it sit for a few minutes before serving – Once it comes out of the oven, allow the baked macaroni and cheese to rest for 5–10 minutes. This helps the casserole set up a bit and makes it easier to scoop and serve.
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Want a crunchy topping – Add a layer of breadcrumbs mixed with butter before baking. It adds great texture and makes the dish look extra appetizing.
Variations And Substitutions
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Try different cheeses – Cheddar is classic, but feel free to mix it up! Add mozzarella for melty texture, Monterey Jack for a mild creaminess, or pepper jack for a spicy kick. For a gourmet touch, try Gruyère, smoked gouda, or fontina.
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Make it a full meal – Stir in cooked bacon, diced ham, shredded chicken, or ground beef to make it heartier. You can also add sautéed onions, spinach, or bell peppers. Broccoli and peas are great veggie options that blend well with the cheese.
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Gluten-free version – Substitute gluten-free elbow pasta—just undercook it slightly so it holds up in the oven. For the breadcrumb topping, use gluten-free breadcrumbs or crushed rice crackers.
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Dairy-free option – Use a non-dairy milk like oat or almond, plant-based butter, and dairy-free cheese. Vegan cheese melts surprisingly well in this recipe. You can omit the egg or use a flax egg if needed, though the texture may be slightly softer.
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Add a crunchy topping – Mix ½ cup breadcrumbs with 1 tablespoon melted butter and sprinkle on top before baking. It adds a crispy golden finish that’s hard to resist.
Storage and Reheating
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To store: Let the mac and cheese cool completely, then transfer to an airtight container. Keep it in the refrigerator for up to 4 days. If storing directly in the baking dish, cover tightly with foil or plastic wrap.
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To freeze: You can freeze leftovers in a freezer-safe container for up to 2 months. When ready to eat, thaw in the fridge overnight before reheating.
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To reheat: For individual portions, microwave on a microwave-safe plate for 1–2 minutes until hot. Add a splash of milk before reheating to help keep it creamy. If reheating a large portion, cover the dish with foil and warm in a 350°F oven for 15–20 minutes.
Frequently Asked Questions
Can I make baked macaroni and cheese ahead of time?
Yes! You can prepare the mac and cheese up to the point of baking. Just cover the unbaked casserole and store it in the refrigerator for up to 24 hours. When you’re ready to serve, let it sit at room temperature while the oven preheats, then bake as directed. You may need to add a few extra minutes to the baking time if it’s going in cold.
What kind of cheese works best for this recipe?
Sharp cheddar is the go-to choice for classic flavor and great meltability. However, you can mix in other cheeses like Monterey Jack, mozzarella, Gruyère, or even pepper jack for added flavor and creaminess. Just be sure to use cheeses that melt well and avoid anything too dry or crumbly like feta. Freshly shredded cheese is always best for the smoothest sauce.
Do I have to use an egg in this recipe?
The egg helps bind the ingredients and gives the mac and cheese a firmer, casserole-style texture. If you leave it out, the dish will still be creamy but a bit looser. For an egg-free version, you can try a flax egg or simply skip it if you don’t mind the softer consistency. It still tastes delicious either way!
How do I keep macaroni and cheese from drying out in the oven?
Make sure your pasta is just barely cooked before baking and use enough milk in the cheese mixture. Also, don’t overbake—remove the dish from the oven as soon as the top is golden brown and the sides are bubbling. If reheating, add a little splash of milk and cover with foil to retain moisture. These simple steps help keep it nice and creamy.
Can I double this recipe for a crowd?
Yes! This recipe doubles very well. Just use a 9×13 inch baking dish instead of the 8×8, and you may need to add 5–10 minutes of extra baking time. It’s great for potlucks, family gatherings, and holiday dinners. Everyone will be asking for seconds!
Other Easy Macaroni Recipes
Creamy Macaroni Salad – This classic macaroni salad is tossed in a rich, creamy dressing with crunchy veggies for the perfect side dish at any cookout.
Kraft Mac and Cheese – Make boxed mac and cheese even easier and creamier using the Instant Pot—no draining required!
Baked Mac and Cheese – This oven-baked mac and cheese is ultra cheesy with a golden, bubbly top and creamy center that everyone loves.
Tuna Noodle Casserole – A comforting mix of tender noodles, flaky tuna, and a creamy sauce baked until hot and bubbly.
Other Easy Cheese Recipes
Ham and Cheese Sliders – These hot ham and cheese sliders are baked in the oven with buttery seasoned tops—perfect for parties or easy dinners.
Smoked Salmon and Dill Cream Cheese Spread – Creamy dill-spiked spread pairs perfectly with smoky salmon on crackers for an easy and elegant appetizer.
Cream Cheese Stuffed Dates – Sweet dates filled with rich cream cheese make a simple yet irresistible bite-sized treat.
Baked Macaroni and Cheese
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Ingredients
- 12 oz elbow macaroni
- 2 cups whole milk
- 1 egg large
- 2 ½ cups Cheddar cheese shredded
- 2 tbsp butter melted
- 1/4 tsp salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Large pot
- Strainer
- Large mixing bowl
- Baking dish 8x8 inch
Instructions
- Preheat oven to 350°F and lightly grease an 8x8 inch baking dish.
- Cook macaroni in a large pot of salted boiling water for about 5 minutes, just until barely tender. Drain and set aside.
- In a large bowl, whisk together milk and egg. Stir in shredded cheese and melted butter.
- Add cooked macaroni to the bowl with the cheese mixture. Season with salt and pepper, then mix until evenly coated.
- Pour everything into the prepared baking dish and smooth out the top.
- Bake uncovered for 30–40 minutes, or until the top is golden brown and bubbly.
- Serve hot and enjoy every cheesy bite!
Notes
- Want extra crunch? Sprinkle ½ cup breadcrumbs mixed with 1 tablespoon melted butter over the top before baking.
- Use freshly shredded cheese for the best melt and flavor—pre-shredded cheese doesn’t melt as smoothly.
