There are several steps necessary to make Baked Macaroni and Cheese. This version will take approximately 30 minutes to prepare and another 30 minutes to cook. I’ll go over some of the many recipe variations on Baked Macaroni and Cheese at the end of this post.

There are some simpler “baked recipes” which do not require making a white sauce first, but personally,I have yet to find one I like. This recipe for Baked Macaroni and Cheese is based on first making a white sauce (in French it’s called béchamel), then adding shredded cheese. Different skill levels are needed to make each version, with the Baked generally being the most complicated and time consuming to prepare. Many other people prefer the Stove-top version, while others stick to a Box-Mix. I’ve made this recipe with leftover diced ham and broccoli and it is delicious.Macaroni and Cheese lovers have many differing opinions on what is the perfect way to make this classic dish.Crumbled bacon would be amazing in this!.For some added spice add some pickled or fresh jalapeños to the baked macaroni and cheese.Reheat: On the stovetop with a splash of milk or cream.Store: Leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days.Place in the oven uncovered and bake for 20-25 minutes or until golden brown.

Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese.

Season with more salt to taste if desired. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Make sure to keep the milk moving to avoid burning. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Add in flour and whisk constantly for 2 minutes.

Make the cheese sauce: Meanwhile, melt butter in a large pot.

Boil pasta: In salted water until al-dente according to package instructions.

Seasonings: This macaroni and cheese recipe is loaded with flavor thanks to the mustard powder, onion powder, garlic powder, paprika, salt, and pepper!.

I sometimes like to do half gruyere half sharp cheddar cheese!

Extra sharp cheddar cheese: I love using extra sharp cheddar in baked macaroni and cheese, however, gruyere, gouda, Monterey Jack, or Colby jack would also be amazing in this.

Milk: I use 2% because that is what I typically have on hand.

If you are gluten-free you can substitute cornstarch for the flour.

Flour: Is used to thicken up the sauce.

Butter: I use 1 whole stick of butter in this homemade macaroni and cheese.

I love using elbow macaroni however cavatappi pasta would also be great too! Any longer and the noodles will become mushy after baking.

Elbow Macaroni: I cook the pasta until al dente.

This Baked Macaroni and Cheese recipe only takes 45 minutes to make from start to finish. The cheese sauce gets tossed with the tender noodles and baked until golden brown and crispy on top! Then I stir in extra sharp cheddar cheese. This macaroni and cheese recipe starts off with a delicious cheese sauce made of equal parts flour and butter mixed with milk and lots of seasonings. This Macaroni and Cheese is comfort food at its finest.

Easy baked macaroni and cheese with egg