Oven-Baked Mac and Cheese (Southern Plate Favorite)
This oven-baked mac and cheese recipe is a favorite among Southern Plate readers and it’s easy to see why. You need just a short list of ingredients to make this easy baked macaroni and cheese dish the whole family will love.
It’s just about a requirement that all Americans love classic baked macaroni and cheese in some form and at some time in their lives, I’m no different. Growing up, my mother made a creamy homemade mac and cheese with a sauce that was smooth as silk and permeated every particle of perfectly cooked macaroni. It was my brother’s favorite comfort food, so she usually made it every Sunday.
As a teen, we all became well acquainted with the boxed stuff, thrilling over the marvel and convenience of the powdery sauce which combined with milk to deliver the ideal after-school snack for three busy young people on the go.
After I had my own kids, however, I quickly learned why my mother seldom ate mac and cheese. My kids loved it so much that I got burned out just from stirring those countless pots of pasta.
Then a few years ago I realized something – I missed my mac and cheese. I needed to reacquaint myself with it. While my mother’s mac and cheese is to die for, I longed for a stringy, cheesy, casserole, version in my adult years. Something as far from the boxed stuff as I could get without introducing things my children would consider “weird”.
That’s when this oven-baked mac and cheese recipe was born. It’s super simple and easy to make. All you need is 5 ingredients (well six or seven if you count the salt and pepper 🙂 and after about an hour and your macaroni and cheese will be ready. Let’s begin!
Recipe Ingredients
- Cheddar cheese
- Plain flour
- Macaroni pasta
- Butter
- Milk
- Salt and pepper to taste
Simple ingredients = an amazing oven-baked mac and cheese recipe!
How to Make Oven-Baked Mac and Cheese
Cook the pasta until tender and then drain it.
Mix all of the dry ingredients together and then set them aside.
Spray an oven-safe bowl or dish with cooking spray. Place half of the cooked macaroni inside.
Sprinkle half of the flour mixture over the top.
Then top it with half of the butter slices.
Sprinkle 1+1/2 cups of shredded cheese over the top.
Repeat the layering process again.
Pour milk over the entire macaroni and cheese casserole.
Cover with foil and bake at 350 for 35 minutes.
Remove foil and bake for an additional 10 minutes. Serve hot.
Everything I’ve ever wanted in oven-baked mac and cheese is pictured right there!
A lot of people view this as a side dish but I confess, it’s been the entire meal on more than one occasion.
At this point, my son came in and said “Ma, when is the macaroni and cheese gonna be done?”.
I showed him this and his eyes got “big as dollars” as my grandmother would say!
Oh to be a kid again :).
Storage
Store mac and cheese leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave.
Recipe Notes
- You can definitely make this oven-baked mac and cheese recipe your own. Here are some ideas:
- Add shredded chicken or cooked bacon.
- Need some vegetables? Add sautéed onion and finely chopped bell pepper.
- Add the dried herbs of your choice, such as onion powder, garlic powder, and paprika for heat.
- As I said, I totally serve this as a main dish and my family doesn’t complain! But if you serve it as a side dish, it goes great with Southern favorites like fried chicken and pulled pork.
- Need to top your Southern baked mac and cheese with a crumbly topping? Sprinkle on some panko breadcrumbs and you’re good to go!
- You can use any you like (just not pre-shredded!). I like and combined.
You may also like these recipes:
Baked Cauliflower Mac and Cheese
One-Pot No Drain Mac and Cheese
Ingredients
- 2 1/2 cups uncooked macaroni
- 2 1/2 tbsp flour
- 1 1/4 tsp salt
- pepper to taste I use about a teaspoon
- 4 tbsp butter, thinly sliced
- 3 cups shredded cheddar cheese mild or sharp, your preference
- 1 cup whole milk
Instructions
- Cook the pasta until tender and then drain it.2 1/2 cups uncooked macaroni
- Mix all of the dry ingredients together and then set them aside.2 1/2 tbsp flour, 1 1/4 tsp salt, pepper to taste
- Spray an oven-safe bowl or dish with cooking spray. Place half of the macaroni inside. Sprinkle half of the flour mixture over the top and then top it with half of the butter slices. Sprinkle 1+1/2 cups of cheese over the top and repeat.4 tbsp butter, thinly sliced, 3 cups shredded cheddar cheese
- Pour milk over the entire macaroni and cheese casserole.1 cup whole milk
- Cover with foil and bake at 350 for 35 minutes. Remove foil and bake for an additional 10 minutes. Serve hot.
Video
Notes
Nutrition
hi! i’m excited to try this recipe for dinner tonight-it looks different and awesome!should i bake this in a 9×13 or a 2 quart dish?thanks:)
i used my 2 qt corning ware and it fit perfectly! can’t wait to eat it!
you could use either, but if you have both I would go with the 2 qt. casserole.
Cant wait to try this! Did you use whole milk? I only have skim in the house, not sure if the texture will still be the same or not.
Hi Meghan!! The texture will not be the same when using skim milk. I always use whole milk. You can use 2%, but I recommend the whole milk.
I always pickup a can of evaporated milk for use in casseroles. I drink skim, but use the condensed milk for cooking. Gooooood!
Can someone give me the measurements of milk and how many eggs i need to add to this to make is a nice creamy, not soupy, mac n cheese?
This isn’t soupy at all after baked according to the recipe. Check out the last picture for what it will look like
This is the best mac and cheese reciepe by far! I love it I almost cried when I couldn’t find this reciepe!
Oh my goodness, thank you so much!! I am so glad you like it so well and if you ever have problems finding a recipe…just ask and I will be happy to help you out to keep those tears at bay!!
While this is a great recipe, toasting the flour will take away after taste from raw flour.
Also, I like to temper an egg and warm milk, take away the flour.
I must be the wild card here because I’ve never “tasted” raw flour when used in a dish, especially this one, and it is as cooked as it is in any cake or pudding. I can see how, if that is something you are sensitive to, that would help though. Similar to how we make gravy and such. You are very right to adjust recipes to your personal tastes and preferences though, that is one of the great joys of cooking!
We are having this for dinner tonight. I think it’s delicious, but I need to use a little less salt next time.
I have made lots of different versions of mac and cheese and they are all good in different ways. This mac and cheese looks delicious! So cheesey! A very interesting technique, not unlike making scalloped potatoes, but with pasta. Can’t wait to try it. From the other reviews I’m sure I will love it!