Baked Homemade Macaroni and Cheese Recipe
Published August 20, 2024. This post may contain affiliate links. Please read my disclosure policy.
Learn how to make the most delicious Homemade Macaroni and Cheese Recipe with three different kinds of cheese. You’ll love this classic cheesy dish with a toasted brown top.
In this family, we are huge fans of classic comfort food. Whether it’s Tomato Soup and Grilled Cheese or Chicken Noodle Soup, we love to graze on it all day.
Macaroni and Cheese
Macaroni and cheese is a classic dish of elbow-shaped pasta noodles tossed in a cheese sauce and baked. While Kraft may have packaged it and put it in a box, its roots go back to Southern Italy as early as the 1300s. It was later popularized in the 18th century in France and was made creamier to align with their cuisine.
What cheese to use in this recipe is somewhat subjective, based on your liking. I’m a huge fan of a combination of cheddar and American cheese; I believe it provides the cheesiest macaroni. Be sure to watch the video below on how I make this.
Ingredients and Substitutions
- Butter — I always use unsalted butter in my cooking and baking to control sodium instead of butter from a butter company.
- Onion – You can use a red, white, yellow, or sweet onion. In addition, you’ll need whole garlic cloves. Substitute the onion with one tablespoon of onion granules or powder. The garlic can be swapped for 1/2 teaspoon of garlic granules or powder.
- Flour – All-purpose or bread flour can be used.
- Milk – I used whole milk, but 1%, 2%, or skim may be used.
- Cheese — I like to use a combination of cheddar and American. However, other great cheeses to use are gouda, mozzarella, Colby jack, Monterey jack, pepper jack, gruyere, comte, parmesan, asiago, or mascarpone.
- Noodles – Elbow macaroni is the classic pasta to use. However, any tubular-type pasta will work.
- Eggs – Lareg eggs that are chilled or at room temperature will work. You can also choose not to use eggs.
- Seasoning – Coarse salt and pepper were all that was used. Worcestershire or Tabasco sauce are other things you could add in.
How to Make a Homemade Macaroni and Cheese
Start by grating all of the cheeses and setting them to the side.
Sauté some onions and garlic in a bit of butter until lightly browned.
Stir in flour to make a roux.
Add in milk to make a bechamel sauce and bring to a boil to thicken.
Pour the shredded cheese into the thick milk sauce and whisk until smooth.
Boil the macaroni noodles in a large pot of boiling salted water until slightly crunchy or al dente.
Mix the cooked macaroni noodles with the cheese sauce and eggs until thoroughly combined.
Transfer the mixture to a casserole dish, top off with additional shredded cheese, and bake at 350° for 20 minutes or until the cheese is melted.
Why is My Macaroni and Cheese Dry?
- Undercooked Noodles: When this happens, the undercooked noodles suck up too much liquid when baking, causing it to be dry.
- Not Enough Sauce: The noodles, regardless of how cooked or uncooked they are, will continue to suck up the sauce when baking in the oven, so if there isn’t enough sauce, it will dry out your macaroni and cheese.
Make-Ahead and Storage
Make-Ahead: For freshness, you can make this recipe up to 2 days ahead, but it must be reheated before serving.
How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw in the refrigerator for one day before reheating.
How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish, cover with foil, and bake at 350° for 10-12 minutes or until hot. Likewise, you can heat in a microwave-safe dish until hot.
chef notes + tips
- I used a 7-quart rondeau pot.
- Feel free to swap out the cheeses with your desired favorites.
- If you want a looser macaroni and cheese, please do not use the eggs.
- You can optionally garnish the macaroni and cheese when it’s finished with chopped parsley or chives.
- You can make the recipe without baking. Cool the sauce and noodles separately, then reheat the sauce before mixing it with the noodles and baking it. You may need to add a little milk to the sauce to help thin it out while reheating it. Please keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.
More Comfort Food Recipes
Video
Baked Homemade Macaroni and Cheese Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 4 tablespoons all-purpose flour
- 6 cups whole milk
- 3 cups shredded sharp cheddar
- 3 cups shredded white cheddar
- 3 cups shredded American cheese
- 1 ½ pounds macaroni noodles
- 3 large eggs
- sea salt and fresh cracked pepper
Instructions
- Preheat the oven to 350°.
- Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
- Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
- Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
- Turn the heat down to low and finish with salt and pepper. Keep warm.
- In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
- Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
- Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
- Bake in the oven at 350° for 20 minutes or until the cheese is melted.
I want to try this on a smoker. Maybe using cherry wood for a mild touch of smoke.
.
It’s the best Mac 5 cheese ever! Easy to make
Thank you so kindly!
So good
Thank you!
TU ChefBillyfor your 😁😋😉👋delicious recipe
My pleasure. Thanks for giving it a shot!
One pound of pasta was a better fit for the size of my rondeau pan and baking pan. It was easy to adjust the roux (3/4) and cheeses (2/3) for less pasta. Excellent flavor and thank you for convincing me that I needed a rondeau pan. I’m very happy with it.
Fantastic! Thank you!
I made this tonight. Cream delicious
I made with block of pepper jack cheese, cutting slices then then smaller cubes to melt.
Making the roue was an estimate using your guidelines. I added cooked ground pork at the last. I didn’t add eggs nor did I bake. Hubby was anxiously waiting. It was very yummy. You’re the best , MJ
Thank yiu
Thanks for giving it a shot!
Hey Chef, I have never gone wrong with any of your recipes, and I have made a lot of them. This is one of our go to recipes when doing BBQ’S. I love it because it has so much cheese and is so full of flavor. I love when it is so creamy, and gooey, it taste so good. This may be an Oldie but it is still a goodie in my book. There is nothing like homemade. Thanks Chef…
Thanks for giving it a shot!
This is another great one, Billie. My finding has been, when using garlic or onion granules, they tend to be a little stronger than powders! I do use them, all the time, but cut the amount from what a powder calls for!
Thank You
My family loved this dish. Simple and delicious.
Thank you for giving it a shot!
The best for sure!!! You will NEVER go back to the box stuff. I usually do half recipe because there are just the two of us. I eat this as a meal!
Excellent!
This is delicious. My family loved it. In the past my Mac and cheese was bland. Not anymore.
I made this mac recipe. So easy, so good! I made half recipe because it makes alot. You will NEVER go back to store-bought.
nice!
So very good! Worth the time if you want good!
The best!!! Like my grandma used to make. The box stuff is fake cheese and way too salty. My husband loves it
My favorite recipe, I love Mac and cheese!!!
Question: what would you recommend as American cheese? Is that velveeta?
I want to try this version.
Thank you Chef
at the deli counter. Ask for a hunk of it.
Thank you Chef Billy 😋😁😍
Thank you ChefBilly yum 😁😋
This is my favorite mac and cheese recipe, I make it all the time. So easy and tastes great!!!
Chef Parisi….took a chance and made Macaroni & Cheese for Thanksgiving Dinner. I personally don’t like mac&cheese but your recipe is amazing, easy to make and Wow the flavor was so good! In the past always used “the box” for others especially my grands but that has ended.
Thank you for sharing so many recipes, looking forward to be making more of them. May you and your beautiful family enjoy this special season of the year. You are truly blessed sharing the gift God has blessed you!
do you whisk the eggs and then add to the noodles? Will gluten free pasta and rice flour work as well?
Check out the video 🙂 Gluten free pasta yes, rice flour no.
I usually make stovetop Mac n cheese so I wasn’t sure how this would turn out. It seemed loose but by the time it was done in the oven the noodles had absorbed the extra sauce and it was perfect. The seasoning was perfect without overpowering the dish. This is now my new preferred way to make Mac n cheese. My family raved about it and wanted the recipe. I wish I could leave 10 stars. Excellent
I made this and my family LOVED it !!!!
The best I’ve made ever!
fantastic!
Chef I love your recipes! But I haven’t made this yet, I adjusted the recipe for 6, but don’t understand some of the measurements? Can you help? Ty
Eva
sure, what’s up?
0.56?
1.13?
This is what it says for service of 6? I don’t understand the measurement? 🤷🏻♀️
.56 is pretty close to 1/2 and 1.13 would be close to 1 and 1 tablespoon.
I made this several times, eggs in/eggs out, varied the cheeses. It’s truly a no fail recipe and freezes beautifully. Definitely a keeper recipe. Will try adding a veg next time. Thanks for the recipe Chef!
love it!
I made this tonight with Colby Jack, Pepper Jack and American . Left out the eggs. OH SO GOOD; family loved it. Thank you Chef Billy Parisi, you make me feel like I can cook….and that’s the best compliment I can give you because I’m a horrible cook!
thanks for giving it a shot!!
I’ve made this many times. It’s the best mixture with white cheddar and American. Now that I have my new Wolf stove I’m headed toward many of your recipes.
Amazing!
Recipe calls for 3 eggs but don’t see where to add them.
Procedure 7
Under Instructions at No. 7…..
Do I add the eggs in uncooked without wisking them?
This was without a doubt the best Macaroni and Cheese I have ever tasted! I made this and it was so creamy and tasty! My husband loved it!
I love home made mac and cheese and have never been able to make it. You gave me the courage to make it and it was fantastic!! I am not afraid to make it using different varietys of cheeses!!!
love it!
Great recipe!
so good!!
I’ve made this recipe many times now and love playing with the ingredients and changing up the cheese. Kids never leave leftovers.
Great!
I made this for Easter and it was delicious. I did not use eggs and it was very creamy.
Will make again.
Excellent!
I have been a fan of boxed mac and cheese for years, and have never been able to make a good batch. You have given me the courage to try this recipe and it is my all time go to. You gave me the courage to try your cooking techniques and it never disappoints me. Thank you!!!
thank you so kindly!!
This has become a staple of our holiday events and family gatherings. It’s simple to make and always a crowd pleaser!!
Excellent!
Delicious! I used half Gruyère and half sharp white cheddar and it was a big hit. I brought it to a potluck, and everyone loved it.
Perfect!
This was a huge hit for my Mac and cheese bar. Best ever!
The best Mac and Cheese recipe I have ever tried! Thanks Chef Billy!
Wonderful recipe, it made perfect man n cheese. I loved the pot u used to cook the elbows bc it came with a built in strainer w/a handle. I love the handle part. Do u have a brand name or place I might buy it? I’m assuming it could be commercial cookware maybe from a kitchen equipment site?
emile henry is the brand
Hi Billy,
Oh how I love your recipes and your gentle guidance and encouragement. If I wanted to make the noodles and sauce in advance and then combine when ready to bake, what needs to be done to the noodles so they don’t stick together and form a clump? I’m afraid if I complete the dish and warm it up it might be dry.
Cool them down and coat them in a few tablespoons of any neutral-flavored oil.
Looks yummy! Past attempts (other recipes)yielded lots and lots of oil that had to be drained off? Why would that happen? Thnx!
cheap cheese
Hey Billy,
If I want to add shrimp to this.
How much should I use and when should I add it? And should I cook the shrimp before I add it?
I would cook the shrimp separate to be honest and then fold it in.
Amazing Billy!! Huge hit!!
Already made it and it was really good!!
Do I need to temper the eggs when adding them to the pasta and cheese sauce?
nope!
When do you add the eggs?
in step 7.
My son got so excited when he saw this recipe. Will try it out! Thank you!!
Looks tasty, I will make it soon! I love it.
THANK YOU BILLY FOR SHARING!!
I SO GLAD!