Homemade Baked Macaroni and Cheese

"This is a very easy recipe that my mom used to make when i was growing up-you can change the types of cheese to add a different flavor too. I like it spicy !"
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by vinai1964 .. photo by vinai1964 ..
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Grease or spray with non-stick cooking spray a casserole dish.
  • Melt butter in medium saucepan.
  • When melted, add flour, stirring constantly for about 1 minute (until butter is absorbed).
  • Whisk in hot milk, cook for 3 minutes (stirring constantly).
  • Add 1 cup each of the cheeses, and stir until smooth.
  • Cook macaroni, drain, rinse under cold water, and drain again.
  • Combine everything together and pour into casserole dish.
  • Sprinkle the rest of the cheese on top, and bake at 400Ffor 20 minutes.

Questions & Replies

  1. 2 1/2 cups cheese total?
  2. Can you make ahead and freeze?
  3. Has anyone used shells?
  4. Do you used bagged cheese, the already shredded or block cheese?


  1. Hi I am 12 and made this by myself, it was a little challenging but not so hard but so much fun to make, the sauce was creamy, cheesy, and smooth. And it baked to gooey and crispy perfection. I need to double it because i disappeared in two days! Anyways its staying in my top recipes list as a dinner favorite. The modifications I made is added pepper and two egg yolks to the sauce. I also used a mixture of mild and sharp cheddar and used Monterey jack cheese instead of American for a more cheesy taste. It turned out great and even my family who usually doesn't like macaroni & cheese loved it so much! Thank-you for sharing it with us.
  2. I have my own baked mac and cheese recipe, but wanted to see how someone else's was, since I usually "eyeball." Doing so messes up my roux. Anyway, I used your recipe, adding some black pepper, garlic, paprika, and parsley. And because my family wants it rib-sticky, we doubled the cheese. I also turned the broiler on for the last 5 min. This was the best macaroni and cheese I have ever baked! Thanks for sharing!
  3. This should be 5 stars, All the other mac and cheese recipes added eggs, And I just wanted that creamy bechamel sauce, I did like Rachel Ray and added a dash of nutmeg, I know too much and it would of been an eggnog mac n cheese ! Thanks for this awesome recipe ! should be at the top.
  4. This was absolutely wonderful, my first time making homemade mac&cheese. It turned out wonderfully. This is now my 2nd time and Im taking it to a company picnic, where I'm sure it will go over well! Thanks for posting such an easy tasty recipe.
  5. This was a good basic recipe. I changed a few little things and it was delicious! Also good to make ahead of time, just refrigerate and bake at a later time. Don't add the cheese on top until you are ready to bake.


  1. The only thing I might tweak is the cheeses.
  2. We used Kraft triple cheddar (Vermont white, extra sharp, and mild) and added around a tsp or so, depending on taste, of Gulden's mustard to the cheese mix before adding the elbow noodles.
  3. Vicious I made with small shells .best ever.
  4. used 4 different shredded cheeses and double or tripple the amount :)
  5. Just made this substituting vermont white cheddar and yellow sharp cheddar for the cheeses, added sliced green onion and little yellow mustard to the sauce. Baked it at 375 for 20 minutes, it was amazing! The sauce really performs well.



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