Classic Macaroni and Cheese Recipe

Name: Classic Macaroni and Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 8 ounces elbow macaroni (cooked); 10 ounces extra sharp cheddar cheese (grated); 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; ½ teaspoon salt; ¼ teaspoon ground black pepper; 1 dash cayenne pepper (optional)

5 from 6 votes

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Enjoy the ultimate comfort food with my Classic Macaroni and Cheese recipe. It’s a beloved standard where every spoonful is a creamy, cheesy delight that will leave your taste buds wanting more.

Oh, the joys of a classic recipe! But not just any classic; we’re talking about the classic baked macaroni and cheese.

Finished macaroni and cheese in a baking dish.

It’s a dish that’s so familiar it really needs no introduction and one that I firmly believe deserves the title of the “best baked mac and cheese recipe.”

Whether it’s to satisfy a nostalgic craving or a quest for the perfect golden top, this recipe is the food equivalent of a cozy blanket on a chilly evening. Using just 8 oz of macaroni, it balances richness with cheesy goodness, making every forkful delicious.

❤️ Why You’ll Love This Recipe

It has a deliciously golden cheesy crust.
A cheesy sauce that envelops each piece of pasta with a creamy texture.
It’s an all-time favorite and a blank canvas for innovation.
Perfectly portioned with 8 oz of pasta, it’s a no-waste recipe that serves up to six.

🛒 Ingredient Notes

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Elbow macaroni: Elbows are the traditional pasta choice for mac and cheese, but other shapes are also great! Try corkscrews (cellentani), rotini, penne, or even wagon wheels (rotelle) for a change.
Extra sharp cheddar cheese: The sharper the cheese, the better, in my opinion. I’ve always liked my mac and cheese with a distinctly tangy flavor. However, you may prefer a more mild, mellow taste. use whatever cheese you and your family like.
Butter, all-purpose flour, and milk: These three simple ingredients combine to create first a roux and then a white sauce that becomes the base for the creamy cheese sauce. I recommend whole milk for flavor and texture (or even half and half for more richness).
Cayenne pepper: A little extra zing for those who enjoy a touch of heat in the recipe. It’s perfectly fine to leave it out.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How to Make Classic Macaroni and Cheese

Cooked elbow macaroni draining in a colander.

Begin by cooking 8 ounces of elbow pasta according to the package instructions. Drain it and set it aside for now.
Grate 10 ounces of extra sharp cheddar cheese. Set that aside, too.
Preheat the oven to 400 degrees.

A collage showing the making of roux in a skillet.

Milk being added to white roux to make a white sauce.

In a large skillet, over medium-low heat, melt the butter.
Sprinkle in the flour, whisking until smooth. Continue to cook, whisking constantly, for one minute.
While the butter and flour (the roux) are cooking, microwave the milk on high for 1 ½ minutes. Gradually whisk the warm milk into the butter and flour mixture.
Increase to medium heat, and cook the sauce while whisking for five minutes or until it becomes slightly thickened.

Adding final ingredients to the cheese sauce.

Stir in the salt, black pepper, cayenne (if using), and 1 cup of the grated cheese. Mix well, and then add the well-drained cooked pasta. Stir to combine.

Mac and cheese mixture in a baking dish.

Spoon the mixture into a lightly greased two-quart baking dish or casserole dish. Top with the remaining cheese.
Bake for 20 minutes or until golden and bubbly.

❗ Recipe Tips

Cheese Tip: Don’t use pre-shredded cheese; always grate the cheese from a block for best results. Packaged shredded cheese often has anti-caking agents that can affect the creaminess.
Buttery Breadcrumb Topping: For a little crunchiness, sprinkle a layer of seasoned bread crumbs on top before baking and drizzle with melted butter.
Lighten Up: For a lighter version, consider using low-fat milk and cheese, but keep in mind this will affect the creaminess.

⚠️ Troubleshooting Tips

If the sauce is too thick, gently whisk in a bit more milk until the desired consistency is reached.
If the top begins to brown too quickly, cover it with foil for the remainder of the baking time.

🔀 Recipe Variations

You can use this basic recipe and add in whatever you like. Here are some suggestions for taking plain mac and cheese and making it so much more.

Add cooked, diced ham, pancetta, or bacon to the recipe.
A cupful of frozen peas or some fresh, blanched spinach are great additions.
Or how about adding some sun-dried tomatoes with pepper jack cheese and smoky bacon.
Change to a different cut of pasta, maybe some penne, and add in some shrimp or lobster.
Add a dash of smoked paprika for a subtle smoky background flavor.
For a little extra zing, add 1/2 teaspoon dry mustard and/or a touch of onion powder to the saucy cheese mixture.
Use different types of cheese. Maybe your family prefers American cheese. Go for that instead! Or try a combination of parmesan, asiago, and goat cheese. Or try a mixture of Gruyère, Parmesan, and sharp cheddar.
For a vegetarian option, mix in blanched broccoli florets or sautéed mushrooms.

🍽️ How to Serve

Serve this classic recipe fresh from the oven with a side of green beans or a crisp garden salad to balance the richness. Pair it with a glass of chilled white wine or apple cider for the adults or a big glass of milk for the kids. It serves as either a side dish with your choice of protein or can stand on its own as the main course.

🍚 How to Store

To Refrigerate: Keep it fresh by covering it tightly with plastic wrap or storing it in an airtight container. It will keep in the refrigerator for up to 3 days.
Freeze: May be frozen for up to two months. Thaw overnight in the refrigerator before reheating.

❓ Questions About Classic Mac and Cheese

Can I use different types of pasta?

Absolutely, feel free to explore with shapes like shells or penne that hold onto the cheese sauce well.

What’s the best way to reheat leftovers?

Oven reheating is best. Warm it covered at 350 degrees Fahrenheit for 20 minutes or until heated through.

Can I make this recipe gluten-free?

cCertainly, swap in your preferred gluten-free flour and pasta to accommodate dietary needs.

Do I use salted or unsalted butter?

In the South, home cooks typically use salted butter for everything — even baking. Do whatever you like.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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