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Baked Macaroni and Cheese (Classic)

Baked Macaroni and Cheese (Classic)

Updated March 23, 2026

A classic baked mac and cheese built on a smooth stovetop cheese sauce, elbow macaroni, and a light baked crust. Creamy underneath with a simple, familiar top-the version people grew up with and can make every week.

Baseline mac and cheese meant to sit next to meatloaf, fried chicken, green beans, or glazed carrots. For creamier texture, cover with foil for the first 15 minutes of baking.

Block cheese shredded at home melts more cleanly than pre shredded. Paprika is optional for color and mild depth.

Cook time
45 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 lb Elbow macaroni
  • 4 tbsp Butter
  • 4 tbsp All purpose flour
  • 3 cup Whole milk
  • 1 cup Heavy cream
  • 3 cup Shredded sharp cheddar
  • 1 tsp Salt
  • ½ tsp Black pepper
  • ½ tsp Paprika
  • 1 cup Extra cheddar for topping

Instructions

Preheat the oven
Heat oven to 350°F.
Cook the pasta
Boil elbow macaroni (1 lb) in salted water until just shy of tender.
Drain and set aside.
Equipment: large pot
Make the roux
Melt butter (4 tbsp) in saucepan over medium heat (325-350°F surface).
Whisk in all purpose flour (4 tbsp) and cook until smooth and pale.
Equipment: saucepan, whisk
Add the milk and cream
Slowly whisk in whole milk (3 cup) and heavy cream (1 cup).
Simmer until thick enough to coat a spoon.
Equipment: saucepan, whisk
Add the cheese
Turn off heat.
Add shredded sharp cheddar (3 cup) a handful at a time, whisking until melted and smooth.
Season with salt (1 tsp), black pepper (½ tsp), and optional paprika (½ tsp).
Equipment: saucepan, whisk
Combine pasta and sauce
Stir cooked macaroni into cheese sauce until coated evenly.
Equipment: saucepan, spoon or spatula
Transfer to dish
Pour mixture into the baking dish.
Scatter extra cheddar for topping (1 cup) on top.
Equipment: 9x13 baking dish
Bake until golden
Bake until edges bubble and top is lightly golden.
Equipment: 9x13 baking dish
Rest and serve
Cool so the interior sets slightly before scooping.

Tomorrow's Meal

Crispy Mac and Cheese Cakes

Transform cold mac and cheese into golden, crispy-edged cakes with a creamy interior—like the best parts of a grilled cheese meets hash browns

You'll need to pick up:

2-3 tablespoons neutral oil or butter for fryingOptional: hot sauce, ketchup, or ranch for dipping

Quick overview:

  1. 1.Chill leftover mac and cheese until completely cold and firm (at least 4 hours or overnight)
  2. 2.Use a large spoon or ice cream scoop to portion into 3-4 inch wide, 1 inch thick patties on parchment paper
  3. 3.Heat oil or butter in a nonstick skillet over medium heat until shimmering
  4. 4.Carefully slide cakes into pan and cook 4-5 minutes per side until deeply golden and crispy
  5. 5.Let rest 2 minutes on a rack so bottoms stay crispy, then serve hot with your favorite dipping sauce

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