What’s the easiest way to make baked mac and cheese from scratch?

The easiest baked mac and cheese uses elbow pasta, cheddar cheese, milk, butter, and flour. Make a quick roux, melt the cheese into it, mix with cooked pasta, and bake with breadcrumbs. It’s ready in about 1 hour and perfect for beginners.

What makes old-fashioned baked macaroni and cheese different?

Old-fashioned baked mac and cheese is made with a creamy béchamel sauce, sharp cheddar, and elbow pasta, topped with breadcrumbs and baked. It doesn’t use processed cheese — just traditional ingredients for a rich, homemade flavor.

How do I make baked mac and cheese for two people?

To make baked mac and cheese for two, reduce the recipe to one-fourth: use 4 oz pasta, 1 cup milk, 1 tbsp flour, and 1 cup shredded cheese. Bake in a small dish for 20–25 minutes at 350°F.

What ingredients do I need for baked mac and cheese?

Typical ingredients include pasta, butter, flour, milk or cream, cheddar cheese, and breadcrumbs. Optional additions like Gruyère, Parmesan, paprika, and spices enhance flavor. Some variations include bacon, jalapeños, or caramelized onions.

Can I make mac and cheese without baking it?

Yes! Make stovetop mac and cheese by cooking pasta and tossing it with a creamy cheese sauce. Skip the oven entirely. It’s faster and still delivers that rich, cheesy goodness — perfect for a quick meal.

The Best Homemade Baked Mac and Cheese

Description

This baked mac and cheese is rich, ultra creamy, and topped with a golden, crispy Parmesan-Panko crust. A comfort food favorite made from scratch with three cheeses and a velvety homemade sauce — perfect for dinner, holidays, or whenever you’re craving cheesy goodness.

Ingredients

Scale

16 oz elbow macaroni (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded
2 cups Gruyère cheese, shredded
Salt and pepper to taste
1 1/2 cups Panko breadcrumbs
4 tbsp butter, melted
1/2 cup Parmesan cheese, shredded
1/4 tsp smoked paprika (or regular paprika)

Instructions

Preheat oven to 350°F and grease a 3-qt or 4-qt baking dish.
Cook macaroni 1 minute less than al dente. Drain, toss with olive oil, and set aside.
In a saucepan, melt 6 tbsp butter. Whisk in flour and cook 1 minute until golden and bubbly.
Gradually whisk in milk and cream. Simmer while whisking until thickened, about 5 minutes.
Add 2 cups shredded cheese and stir until melted. Add 2 more cups and continue stirring until smooth. Season with salt and pepper.
Stir in the cooled pasta until evenly coated with the cheese sauce.
Layer half the pasta mixture into the baking dish. Sprinkle with 2 cups of reserved cheese, then add the rest of the pasta.
Mix Panko, Parmesan, melted butter, and paprika in a bowl. Spread evenly on top.
Bake uncovered for 30 minutes until golden and bubbly. Let sit for 5–10 minutes before serving.

Notes

Use freshly shredded cheese for the smoothest sauce.
Don’t overcook the pasta — it continues baking in the oven.
Broil for 1–2 minutes at the end if you want an extra crispy topping.
You can prepare the dish a day ahead, refrigerate it unbaked, and then bake when ready.
Add-ins like bacon, jalapeños, or caramelized onions work beautifully.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of recipe
Calories: 642
Sugar: 5g
Sodium: 480mg
Fat: 41g
Saturated Fat: 24g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 44g
Fiber: 2g
Protein: 22g
Cholesterol: 110mg