Baked Macaroni and Cheese

Are you tired of mac and cheese that feels dry or bland? Want a comforting meal that’s creamy, cheesy, and easy enough for weeknight dinners? This baked macaroni and cheese recipe gives you warm, gooey pasta topped with a golden crust, perfect for family meals or cozy evenings. I like to keep the sauce smooth and rich before baking so every bite stays soft and satisfying. This recipe is designed for four people, with simple adjustments if you’re cooking for two or scaling up for more guests.

Why You Will Love This Recipe

Do you want mac and cheese that’s creamy but not heavy? This recipe delivers rich, melty cheese that hugs each macaroni piece without being greasy. It’s fast to prepare, makes enough for leftovers, and can easily be doubled for larger gatherings. You’ll love that it freezes well for quick meals later and is flexible enough to add extra cheeses or spices. It’s budget-friendly, comforting, and crowd-pleasing, making it perfect for busy evenings when you want something homemade without spending hours in the kitchen. Pinterest users often save this recipe for its cozy, weeknight-friendly appeal.

Ingredients

12 ounces elbow macaroni (use 6 ounces for 2 people; add 6 ounces per 2 extra servings)
2 tablespoons butter (use 1 tablespoon for 2 people; double for 8 servings)
2 tablespoons all-purpose flour
2 cups whole milk (use 1 cup for 2 people; add 1 cup per 2 extra servings)

Instructions

Step 1: Preparation
Are you unsure how to start creamy mac and cheese? Begin by boiling the macaroni in salted water until just tender. Drain it well and set aside. Preheat your oven to 350°F (175°C) so it’s ready when your cheese sauce is done. For fewer servings, use half the pasta; for larger portions, add extra as needed.

Step 2: Main Cooking Process

Step 3: Combining Ingredients
Do you struggle to get smooth cheese sauce? Melt butter in a saucepan over medium heat, then stir in the flour to make a light roux. Slowly whisk in milk until it thickens and bubbles. Keep stirring gently so it doesn’t clump, and adjust quantities if making more or fewer servings.

Step 4: Finishing & Final Simmer
Not sure when the cheese should go in? Lower the heat and gradually stir in the shredded cheddar, salt, and pepper until fully melted. Then fold in the cooked macaroni so every piece is coated. For smaller servings, reduce pasta and cheese proportionally; for extra portions, increase accordingly.

Why This Recipe Works for Busy Days

Do you want a dish that’s ready in advance? This baked macaroni and cheese can be prepped in under 30 minutes and then baked when you’re ready to eat. Leftovers reheat beautifully, making lunch or dinner fast. It’s great for Pinterest users who save recipes to cook later without stress, and portion adjustments are easy for smaller or larger groups.

Tips & Tricks

Perfect roux: Stir flour into melted butter continuously for 1–2 minutes before adding milk to avoid lumps. Adjust butter/flour ratio for fewer or more servings.
Cheese blending: Combine different cheeses for richer flavor. Don’t overheat or it can separate. Scale up quantities evenly for extra portions.
Pasta timing: Slightly undercook macaroni before baking so it doesn’t turn mushy. Halve for two servings or increase for larger gatherings.
Golden topping: Sprinkle a thin layer of breadcrumbs on top for a crunchy finish. Double breadcrumbs for extra servings, or omit for smaller portions.

Variations

Meaty version: Add cooked bacon or shredded chicken to the mac before baking. Works well for four, and scale up by adding more meat per additional servings.

Vegetarian option: Include roasted vegetables like broccoli or bell peppers for color and texture. Adjust quantities proportionally when cooking for fewer or more people.

Ingredient swap: Use Gruyère, fontina, or mozzarella instead of cheddar for a different cheesy flavor. Keep ratio similar for consistent creaminess.

Flavor or herb boost: Stir in garlic powder, smoked paprika, or fresh thyme to the sauce for extra depth. Adjust spices lightly for smaller portions or multiply for larger servings.

Serving Suggestions

Simple comfort: Serve alongside a crisp green salad for a balanced meal. Adjust salad portion for extra guests.
Protein boost: Pair with baked or grilled chicken breasts for a full dinner. Scale chicken pieces for fewer or more servings.
Cozy family meal: Add roasted vegetables on the side for extra color and nutrients. Adjust vegetable amounts for family size.
Presentation tip: Serve in small ramekins for individual portions at parties. Multiply ramekins as needed for larger groups.

Storage Instructions

Fridge storage: Store in an airtight container for up to 3 days. Portion half for smaller households.
Reheating: Microwave or oven reheat until warmed through. Add a splash of milk if sauce thickened too much.
Freezing: Freeze in portions for up to 2 months. Defrost overnight in the fridge before baking.
Make-ahead tips: Assemble mac and cheese up to step 4 and refrigerate; bake when ready. Adjust timing slightly for larger baking dishes.

Recipe Timing

Prep Time:15 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time:45 minutes

Nutrition Information

Calories: 450–500 per serving
Protein: 18–20 grams
Key nutrients: Calcium from cheese, carbohydrates from pasta
Values are estimates and can vary based on ingredients and portion sizes.

FAQs

Yes, assemble and refrigerate up to 24 hours before baking.

Likely the roux wasn’t smooth or milk added too quickly. Stir constantly to

Yes, any melty cheese works. Adjust amounts evenly for portions.

It may have overcooked before baking. Slightly undercook next time.

Conclusion

Craving a creamy, comforting meal? This baked macaroni and cheese is easy, flexible, and perfect for weeknights or cozy weekends. You can add veggies, meat, or different cheeses to customize each time. It’s a dish that scales beautifully for two or a crowd, freezes well for later, and always delivers that rich, cheesy satisfaction that makes everyone feel at home.