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
Came across this recipe & thought I’d give it a try……it was so easy that I wasn’t expecting too much! I was indeed surprised….this mac & cheese is really delicious. It’s now earned a spot in my recipe box with all my favorites! I shared some with my neighbors & gave the recipe to my sister……thanks!!!!!
I am so glad you tried it and am thrilled that it was a hit!!!
Good Morning
How many Severing does the Mac and cheese feeds
I absolutely LUVVV this method, I was a milk n eggs Gurl, but I have only been using flour n milk since finding this recipe a couple of years ago
Hey, I just saw this comment and I would like to know the milk and eggs recipe
Jenny, the first time I made this, I made it exactly according to Christy’s recipe, and I thought it was one of the best Mac and Cheese recipes I’ve ever eaten. I still do. Having said that, I needed one that I could portion out into squares, to fit into a container we were preparing to feed a group of homeless folks. I also needed it to be easy, and one we could share with others to make to our specifications. So, the changes I made were to slightly undercook the macaroni, by about two minutes, I beat three eggs into a measuring cup, checked the measurements, and then added a cup of canned evaporated milk. I also only had mild cheddar to use, so I added a half cup of Parmesan to the cheese (just the green can stuff) and lowered the salt just a bit to compensate. It came out well, we could cut it in squares, once it cooled a bit. It added a bit of that “eggy” taste to it, and was a bit more like the kind we had at church potlucks when I was a kid. I like it both ways. If I was doing it for me, I’m not sure I would change Christy’s recipe a single bit, other than to add crushed up saltine crackers over the top, after you take the foil off, which I didn’t try with either recipe, but I’m going to! I would also use extra sharp cheddar, and maybe still add the Parm, but I REALLY like sharp cheese. Hope this helps answer your question.
This is certainly a company worthy dish, I was a little surprised because it is so easy. I was looking for some easy comfort food and this was perfect. I used sharp cheddar, whole grain noodles, 2% milk and white pepper. For everyday meals, I will have to cut down the salt, butter and cheese for a special needs diet.
I am so glad you liked it Kathleen!!!
Christy I love this recipe, can it be made ahead of time and frozen?
I have never tried it. I think it might would and I would love to hear how it turns out if you give it a try!!
I’ve assembled everything but the milk and put in refrigerator the night before. Next day, let sit to near room temperature, add the milk and put in the oven. Be sure to add the milk! I almost forget every time.
This is just like my families recipe. Only difference is we put cracker crumbs on top with more cheese and butter. I never cover it as you want the top to brown…best part! Oh, yes you can freeze it! I do it all the time. Thaw it when your ready and warm in microwave on low level or heat in pan on stove with a little milk added. Yummy!
This is my go-to mac and cheese recipe. I’ve been making it for several years now and just finally decided to say thank you! My family LOVES it! I do add a little ground mustard and paprika for extra seasoning but other than that I follow it to a T. Thanks for a family favorite!
This is very close to my mother’s recipe only your one cup of milk sounds like to little. I sort of remember her using milk to almost the top layer. Of course she was cooking for 6. I wish I had her recipe.
Been craving this for a while now, I finally got it all together and made this dish. Exactly down to the texture and taste of what I was craving, saved in the memory banks forever, AWESOME DISH, thanks for sharing this info!!! Also I am not a cook or baker, just some dude lookin for some good food, and this was super easy to make!
FINALLY!!! My mother in laws’ recipe! I loved her Macaroni and Cheese.
Thanks
I hope you get the chance to make it soon Linda!! Enjoy!!