Creamy Baked Mac and Cheese 🧀
#emergingcreator This homemade mac and cheese is proof you don't need a box to get dinner on the table fast. It's ready in just 30 minutes, made with 8 simple ingredients, and the cheese sauce comes out perfectly smooth every time — no grainy sauce here!
⏱ RECIPE AT A GLANCE
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 5
🛒 INGREDIENTS
☑️ 1/2 lb uncooked elbow macaroni
☑️ 3 tablespoons butter
☑️ 2 Tablespoons all-purpose flour
☑️ 1/2 teaspoon salt
☑️ 1/8 teaspoon ground black pepper
☑️ 1 1/2 cups milk, any kind
☑️ 3/4 cup half and half
☑️ 2 1/2 cups shredded cheddar cheese
👩🍳 INSTRUCTIONS
1. Preheat oven to 325°F and lightly grease an 8" square baking dish.
2. Cook the macaroni to al dente according to package instructions. Drain and set aside.
3. Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper, and cook for 2 minutes.
4. Slowly add the milk and half and half, stirring constantly. Cook over medium-low heat until thickened like gravy, about 5-7 minutes. Remove from heat and stir in 1 cup shredded cheese until melted.
5. Add the cooked macaroni and toss to coat. Pour half the pasta mixture into the prepared baking dish, sprinkle with 1/2 cup cheese, then add the remaining pasta and top with the remaining cheese.
6. Bake for 15-20 minutes, or until the cheese is melted on top.
💡 RECIPE TIPS
For the smoothest mac and cheese, use freshly grated, high-quality cheddar instead of pre-shredded — it melts more evenly and tastes better.
This recipe freezes well. Assemble and freeze before baking (up to 3 months), then bake straight from frozen at 350°F for 70-80 minutes.
Reheating thawed leftovers? Cover with foil and bake at 325°F for 20 minutes.
SAVE this recipe for later! 🍋 Find more tried-and-true recipes at Tastes Better From Scratch—link in bio.
Making baked mac and cheese at home is not only comforting but also allows you to control the quality of ingredients for a healthier, tastier meal. One of the most important secrets to achieving that silky smooth cheese sauce is to carefully make a roux by blending butter and flour, then slowly adding milk and half and half while stirring constantly. This technique prevents lumps and gives the sauce that deliciously creamy texture. I always recommend using freshly grated cheddar cheese instead of pre-shredded varieties. Pre-shredded cheese often contains additives to prevent clumping that can affect melting quality, leading to a grainy sauce. Freshly grated cheese melts evenly and enhances the flavor dramatically. This recipe is wonderfully versatile. You can customize it by adding your favorite mix-ins such as cooked bacon bits, sautéed mushrooms, or even a dash of smoked paprika for an extra flavor kick. Additionally, topping your mac and cheese with breadcrumbs before baking can add a lovely crunchy contrast to the creamy interior. Another great advantage is that this baked mac and cheese can be made ahead and frozen before baking, making it perfect for meal prepping. When frozen, bake it directly from the freezer at a slightly higher temperature for best results. Leftovers can be reheated in the oven covered with foil to maintain moisture. Compared to boxed mac and cheese, this homemade version uses wholesome ingredients free from artificial additives, delivering a richer and more satisfying taste. Trust the process of slow cooking your cheese sauce for that incredible creamy texture without artificial preservatives or powders. This is real comfort food made simple!
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