This old-fashioned classic Baked Macaroni and Cheese recipe is a family favorite dinner and so easy to make. Tender elbow macaroni noodles are enveloped in an ultra creamy homemade cheese sauce and covered with melted cheddar cheese.
Everyone’s favorite comfort food – Macaroni and Cheese! I’ll eat the boxed stuff, but I much prefer the homemade version. It’s rich and hearty. The perfect recipe when you want a little TLC.
I love it when someone else makes it for me like my mom used to. Now that I’m an adult, I have to make it for myself. I don’t know if I could convince my spouse to whip up a quick batch. I’m sure he could though if I asked nice enough.
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Ingredients
To make this delicious casserole, you’ll need these ingredients.
- Elbow macaroni
- All-purpose flour
- Butter
- Evaporated milk – It adds so much creaminess and is less fattening than regular cream.
- Chicken broth
- Worcestershire sauce
- Dry mustard – Find it in the spice section
- Salt and pepper
- Cheddar cheese – I like sharp cheddar cheese
- Parsley – For garnish, if you want
How to Make Baked Macaroni & Cheese
1. Cook macaroni according to package directions. Drain. Transfer to a large bowl.
2. In a medium sized saucepan, melt butter over low heat. Stir in flour and cook on low for 3 minutes, stirring constantly. Stir in evaporated milk, chicken broth, Worcestershire sauce, dry mustard, salt and pepper.
3. Increase heat to medium and cook, stirring constantly, until mixture thickens about 8 to 10 minutes.
4. Preheat broiler. Remove saucepan from heat and stir in 1 cup cheddar cheese.
5. Add cheese sauce mixture to macaroni noodles and stir to combine.
6. Spread mixture in a 9×13 baking dish and cover with remaining 1 cup cheddar cheese.
7. Broil for about 8 to 10 minutes, until cheese is melted and starting to become more golden.
8. Sprinkle with parsley, if desired. Serve hot.
Helpful Kitchen Tools
These tools will help you make this recipe.
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Cooking Tips
- Salt the water you use to cook your pasta. The salt will absorb into the pasta as its boiling and it will taste better.
- Cook your pasta “al dente” so it doesn’t become mushy.
- No elbow macaroni? Choose a smaller pasta with lots of ridges that the sauce will stick to. Rotini and fusilli work well.
- Make sure you’ve removed the saucepan from the stove BEFORE you add the cheese. It might separate and not give you a nice creamy sauce if you add it while it’s still on the hot element.
- Don’t use pre-shredded cheese. They don’t melt the same as the cheese you shred on your own.
Variations
There are loads of ways to change up and this recipe and make it your own! Here are some add-in ideas:
- Cooked bacon pieces
- Cooked broccoli
- Top with buttery Panko bread crumbs
- Hot sauce
- Sliced cooked hot dogs (my mom used to do this)
- Add stewed tomatoes
- Shredded cooked chicken
Can You Make Ahead
Yes, you can make it ahead of time right up to the point you’re about to put it in the oven.
Cover the casserole dish with plastic wrap or aluminum foil and put it in the fridge for up to one day ahead of time.
Let it sit at room temperature for about 30 minutes to an hour before putting it in the oven to bake.
A word of caution – it might not be as creamy compared to baking it fresh the same day. You can help combat this by making extra cheese sauce.
How to Store
Cover and refrigerate any uneaten portions for up to three days. I like to put leftovers in food storage containers in the fridge. We heat them in the microwave right in the container.
You can also freeze macaroni and cheese. Bake according to the recipe directions and then let it cool completely. Place in freezer safe containers and store in the freezer for up to three months.
Best Kinds of Cheeses for Macaroni and Cheese
I like sharp cheddar cheese, but there are other varieties of cheese you could try that work well!
- Gouda
- Gruyere
- Mozzarella
- Parmesan
- Fontina
- Monterey Jack
- Harvati
- Brie (remove the rind)
Feel free to mix up the cheese and add multiple varieties to your recipe!
More Macaroni & Cheese Recipes to Try
- Stovetop Mac and Cheese
- Pumpkin Macaroni and Cheese
- Salsa Macaroni and Cheese
- Mom’s Macaroni
- Mac and Cheese Cups
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What is your favorite Macaroni and Cheese recipe? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
Baked Macaroni and Cheese
This old-fashioned classic recipe is a family favorite dinner and so easy to make. Tender elbow macaroni noodles are enveloped in an ultra creamy homemade cheese sauce and covered with melted cheddar cheese.
Ingredients
- 3 cups elbow macaroni, uncooked
- 1/4 cup all-purpose flour
- 1/4 cup butter
- 1 1/2 cups evaporated milk
- 1 1/2 cups chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups cheddar cheese, shredded, divided
- Parsley, for garnish, if desired
Instructions
- Cook macaroni according to package directions. Drain. Transfer to a large bowl.
- In a medium sized saucepan, melt butter over low heat. Stir in flour and cook on low for 3 minutes, stirring constantly. Stir in evaporated milk, chicken broth, Worcestershire sauce, dry mustard, salt and pepper.
- Increase heat to medium and cook, stirring constantly, until mixture thickens about 8 to 10 minutes.
- Preheat broiler. Remove saucepan from heat and stir in 1 cup cheddar cheese.
- Add cheese sauce mixture to macaroni noodles and stir to combine.
- Spread mixture in a 9x13 baking dish and cover with remaining 1 cup cheddar cheese.
- Broil for about 8 to 10 minutes, until cheese is melted and starting to become more golden.
- Sprinkle with parsley, if desired. Serve hot.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 430Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 77mgSodium: 898mgCarbohydrates: 31gFiber: 1gSugar: 7gProtein: 18g
Laura-Jean says
Stacie hi I want to make this recipe but need to make twice as much.. would I double everything??
Stacie Vaughan says
Hi Laura Jean,
Yes, you would need to double the ingredients and use a larger pan. You could also just use two 9×13 pans as well.