Macaroni and cheese was more than just a side dish at grandma’s house — it was a star. Rich, creamy, baked to perfection, and topped with a crispy golden crust, her version was the ultimate comfort food.
In this article, you’ll learn how to make classic baked mac and cheese from scratch, using real cheese, elbow pasta, and a homemade cheese sauce that’s unforgettable.
Why You’ll Love This Mac and Cheese
- Made with real ingredients and no artificial powders
- Creamy inside, crispy and golden on top
- Great for weeknight dinners, potlucks, or holidays
- Customizable with different cheeses or add-ins
- Freezes and reheats well
Ingredients for Baked Mac and Cheese
Serves 6–8.
- 1 lb (450g) elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (or 2%)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (for topping)
- Optional topping: 1 cup breadcrumbs mixed with 2 tbsp melted butter
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the macaroni for 1–2 minutes less than package directions (it’ll finish cooking in the oven). Drain and set aside.
2. Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes until bubbling but not browned.
Gradually whisk in the milk. Cook, whisking constantly, until the sauce thickens (about 5 minutes).
Remove from heat and stir in cheese, salt, pepper, and garlic powder until smooth.
3. Combine Pasta and Sauce
Add the drained macaroni to the cheese sauce and stir to coat evenly.
4. Bake
Preheat oven to 180°C (350°F).
Transfer the mac and cheese to a greased 9×13-inch baking dish.
Sprinkle breadcrumbs and a dash of paprika on top if desired.
Bake for 20–25 minutes, or until bubbly and golden brown.
Let cool for 5 minutes before serving.
Serving Suggestions
- As a main dish with a green salad
- With grilled or fried chicken
- As a side for barbecue ribs or pulled pork
- Served with steamed broccoli or roasted vegetables
- Topped with crispy bacon or hot sauce
Grandma’s tip: Mix in a little extra cheese before baking — there’s no such thing as too cheesy.
Add-In Ideas and Variations
- Bacon Mac & Cheese: Add cooked chopped bacon
- Buffalo Mac & Cheese: Stir in buffalo sauce and blue cheese crumbles
- Southern Style: Add eggs to the cheese sauce before baking for a firmer texture
- Creamy Stove-Top Version: Skip the baking and enjoy it straight from the pot
- Veggie Mac: Add peas, spinach, or roasted cauliflower
How to Store and Reheat
Store:
- Refrigerate in an airtight container for up to 4 days
Reheat:
- Oven: Cover with foil and bake at 160°C (325°F) for 20 minutes
- Microwave: Reheat individual portions with a splash of milk
Freeze:
- Cool completely, wrap tightly, and freeze for up to 2 months
- Thaw overnight in fridge and reheat as above
Tips for the Best Texture
- Slightly undercook pasta to avoid mushiness after baking
- Use whole milk for a richer sauce
- Shred your own cheese — pre-shredded can be waxy
- Let sauce thicken before adding cheese
- Bake until just bubbly — overbaking can dry it out
Common Mistakes to Avoid
- Grainy sauce? Cheese was added to boiling liquid — lower the heat
- Dry mac and cheese? Overbaked or not enough sauce
- Oily separation? Cheese overheated — melt gently off the heat
- Mushy pasta? Cook pasta just until al dente
Final Thoughts: A Cheesy Legacy
Grandma’s mac and cheese wasn’t just food — it was celebration, comfort, and tradition in every spoonful. With this simple, from-scratch recipe, you can bring that same warmth to your table.
Make it for family, friends, or just for yourself — and taste the timeless joy of real homemade comfort.