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.
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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!