Baked mac and cheese is the dish people ask for by name — a creamy, sharp-cheddar sauce clinging to tender elbow macaroni, finished under the grill until the top turns golden and slightly crisp. It takes about 40 minutes start to finish, most of it hands-off, and uses nothing more exotic than pasta, butter, flour, milk and cheese.
This is a stovetop cheese sauce (a quick bechamel) poured over cooked macaroni, topped with extra cheese, and baked just long enough to turn golden. No processed cheese product, no wine in the sauce — just a proper roux and real cheddar.
Why You’ll Love This Recipe
- A real cheese sauce from scratch — no tinned soup, no processed cheese slices.
- Ready in about 40 minutes, with only one pot for the sauce and one pan for boiling pasta.
- Freezer-friendly, so it works well for meal prep or make-ahead dinners.
- Easy to customise with different cheeses, breadcrumbs, or a spicy kick.
Prep: 10 minutes | Cook: 30 minutes | Total: 40 minutes | Serves: 6
Ingredients
- 1 pound (450g) elbow macaroni
- 4 tablespoons unsalted butter
- 1/3 cup plain (all-purpose) flour
- 3 cups whole milk, warmed
- 1 teaspoon mustard powder (optional, sharpens the flavour)
- 3 cups sharp cheddar, freshly grated
- 1 cup mozzarella or Monterey Jack, freshly grated
- Salt and black pepper, to taste
- 1/2 cup breadcrumbs, for topping (optional)
How to Make Baked Mac and Cheese
- Cook the pasta. Boil the macaroni in salted water until just al dente, about 1 to 2 minutes less than the packet says — it will finish cooking in the oven. Drain and set aside.
- Make the roux. Melt the butter in a large pot over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until pale and fragrant.
- Build the sauce. Gradually whisk in the warm milk, a little at a time, until smooth. Keep whisking over medium heat until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- Melt in the cheese. Remove the pot from the heat. Stir in the mustard powder, then add the cheddar and mozzarella a handful at a time, stirring until fully melted and smooth. Season with salt and pepper.
- Combine and top. Preheat the oven to 375°F (190°C). Stir the cooked macaroni into the cheese sauce until well coated, then pour into a greased baking dish. Scatter breadcrumbs and a little extra cheese on top, if using.
- Bake. Bake for 20 to 25 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving.
Tips for the Best Mac and Cheese
- Grate your own cheese. Pre-shredded cheese is coated in anti-caking starch that can make the sauce grainy instead of silky.
- Warm the milk first. Adding cold milk to a hot roux is what causes lumps — warming it gently first helps the sauce come together smoothly.
- Undercook the pasta slightly. It keeps absorbing liquid in the oven, so slightly firm pasta at this stage means perfectly tender pasta after baking.
- Melt cheese off the heat. Adding cheese to a pot that’s too hot can make the sauce split and turn oily — pull the pot off the burner first.
Variations
- Stovetop only: Skip the oven entirely — stir the pasta into the sauce and serve straight from the pot for a quicker, creamier version.
- Spicy mac and cheese: Stir in a diced jalapeño or a pinch of cayenne with the cheese for some heat.
- Extra vegetables: Stir through steamed broccoli florets or peas before baking for a one-dish meal.
- Different cheese blend: Swap in Gruyère, smoked cheddar or gouda for a different flavour profile.
Storage and Reheating
Cover and refrigerate leftovers for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk stirred in to loosen the sauce, which thickens as it chills. For longer storage guidance on cooked pasta dishes, see the FoodSafety.gov cold food storage chart.
To freeze, assemble the dish unbaked in a freezer-safe container, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed, adding a few extra minutes if it’s still cold in the centre.
Frequently Asked Questions
Why is my mac and cheese sauce grainy?
Grainy sauce is usually caused by pre-shredded cheese (the anti-caking coating doesn’t melt smoothly) or by adding cheese to sauce that’s too hot. Grate your own cheese and melt it off the heat for the smoothest result.
Can I make mac and cheese ahead of time?
Yes. Assemble it unbaked, cover and refrigerate for up to a day, then bake straight from the fridge, adding 5 to 10 extra minutes to the baking time.
What’s the best cheese for mac and cheese?
Sharp cheddar gives the classic flavour, but a blend with a good melting cheese like mozzarella or Monterey Jack gives you both flavour and stretch.
Looking for something to serve alongside? Our cheesy garlic bread recipe pairs perfectly, or browse more of our comfort food recipes for other cosy dinner ideas like our chicken pot pie.