Easy Baked Macaroni & Cheese

55 min | intermediate

Baked macaroni and cheese in a white rectangular casserole dish, with elbow pasta coated in creamy cheese and a golden, lightly browned melted cheddar topping.

Published Jul 8, 2026

Prep Time	Cook Time	Total Time
20 min	35 min	55 min

Review

Introduction

Easy baked macaroni and cheese is a creamy, oven-finished pasta casserole with a rich cheddar, Colby Jack, and Parmesan sauce.

It fits weeknight dinners, potlucks, and holiday meals, especially when you want a familiar side dish or simple main.

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Close-up of baked macaroni and cheese in a white rectangular casserole dish, with elbow pasta coated in a creamy cheese sauce and a glossy golden cheddar topping lightly browned in spots.

How to Make Easy Baked Macaroni & Cheese

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Heat the oven and boil the pasta

Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
Boil the macaroni in well-salted water until just shy of al dente, then drain.
Do not rinse it, because the starch helps the sauce cling.
Make the roux

Melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook for 1 to 2 minutes, until smooth and lightly bubbly.
Do not let the roux brown, or the sauce can taste toasty.

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Build the sauce

Slowly whisk in the milk and cream until the mixture looks smooth.
Stir in the Dijon, garlic powder, onion powder, salt, pepper, and paprika.
Cook for 3 to 5 minutes, whisking often, until the sauce thickens enough to coat a spoon.
Melt in the cheeses

Take the pan off the heat and stir in the cheddar, Colby Jack, and Parmesan.
Stir until the sauce is smooth, glossy, and fully melted.
Taste and adjust the seasoning if needed.
Combine and fill the dish

Fold the drained macaroni into the cheese sauce until every piece is coated.
Spread the mixture into the prepared dish and scatter the remaining cheddar over the top.

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Bake and rest

Bake for 20 to 25 minutes, until bubbly around the edges and lightly golden on top.
Let it rest for 5 to 10 minutes before serving, so the sauce can settle.

Close-up of a serving of baked macaroni and cheese on a white plate, with elbow pasta coated in a thick, glossy orange cheese sauce and no visible breadcrumb topping.

Substitutions

Colby Jack for Monterey Jack: Monterey Jack melts just as smoothly and keeps the sauce mild, creamy, and stretchy.
Whole milk for evaporated milk: Evaporated milk adds extra body and helps the sauce stay creamy after baking.
Paprika for chipotle powder: Chipotle powder adds gentle heat and a smoky edge, which makes the creamy sauce taste a little bolder.

Two white plates of baked macaroni and cheese on a white wooden table, with the front plate in focus showing elbow pasta coated in a creamy orange cheese sauce and topped with lightly browned melted cheese.

Tips

Shred cheese by hand: Pre-shredded cheese contains starches that can dull meltability and make the sauce slightly grainy.
Warm the dairy slowly: Cold milk can seize a hot roux, so add it slowly and keep whisking for a silkier sauce.
Stop the pasta early: Pull the macaroni when it still has a firm center, since it will finish cooking in the oven.
Broil for deeper color: For deeper color, broil the top briefly at the end and watch closely to prevent burning.
Let the dish rest: A short rest helps the cheese sauce set, so each scoop stays creamy instead of runny.

Nutrition Facts ^*

Energy	602	kcal
Protein	25	g
Total Fat	39	g
Carbohydrates	40	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why did my cheese sauce turn grainy?: The heat was likely too high, or the cheese went in while boiling. Remove the pan from heat first, then stir gently.
How do I keep baked macaroni and cheese from drying out?: Do not overbake it, and keep the sauce a little loose before baking. Cover loosely with foil if the top browns too fast.
Can I make this ahead of time?: Yes, assemble it up to one day ahead and refrigerate it covered. Let the dish sit out 20 minutes before baking.
What is the best pan for this recipe?: A ceramic or glass 9-by-13-inch dish holds heat well and gives even baking. A metal pan works too, but it can brown faster.
How should I reheat leftovers without drying them out?: Add a splash of milk before reheating, then cover the dish loosely. Gentle oven heat warms the center without separating the sauce.

Serving Suggestions

This baked macaroni and cheese pairs well with roasted broccoli, tomato soup, or barbecue chicken for a complete dinner.

A spoonful of crispy bacon, sliced scallions, or hot sauce adds contrast without changing the creamy base.

For holidays, stir in roasted poblano or caramelized onion for extra depth and a richer finish.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.