This post, The Best Homemade Baked Macaroni And Cheese Ever, was originally published in 2019 and has been completely updated in May 2021.
Are you looking to make THE best homemade baked macaroni and cheese ever?
Well, not to toot my mom’s horn but we’ve never had someone not rave about her mac and cheese.
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The Process to Learn THE best Homemade Bake Macaroni and Cheese
I’ve attempted over the years to learn her recipe.
Unfortunately, she’s one of those, a little bit of this and a little bit of that, types of cooks.
With that said, she did learn it from my grandmother and that may have well been how she taught her.
Needless to say, it was difficult but I managed years back to get a rough estimate on how to make the best macaroni and cheese recipe.
Having made it myself now, successfully, several times I’ll tell you, it’s been worth the struggle. Lol
Related Post: Cherry Cream Cheese Pie
I’ll also share with you that the recipe is pretty flexible.
It really is such an easy baked mac and cheese!
Whether you need a small family-size serving or a large group it’s fairly easy to adjust it as needed.
So, when mom said it was a little of this and a little of that she’s wasn’t joking.
But I’ll walk you through the basics so you’ll have a starting place like I needed 🙂
The BASICS of Homemade Baked Macaroni and Cheese
The Roux
O.k., so for me, what concerned me the most was the roux.
Do you know what a roux is?
It’s similar to a gravy that’s used to help make dishes thicker and richer.
I had watched mom make it lots of times but, me being me, I wanted to make sure I got it right, but again, this step is flexible.
You melt some butter in a saucepan and mix flour into it , adding water to help the mixture to thicken.
Add salt and pepper to your liking and stir until smooth.
Here’s the thing. If it’s too thin (like just pours right off the spoon) add a bit more flour, if it’s too thick (won’t pour off the spoon) keep adding water until you get that good consistence.
Just be careful because it can be a bit like cutting hair. If you’re not paying attention you might end up with more roux then you need.
Be careful, making a roux is a bit like cutting hair (but opposite). If you’re not paying attention you might end up with too much.
Outside of the roux, it’s simple.
The Rest
Macaroni noodles and however much and whatever type of cheese(s) you’d like 🙂
Why you NEED to make this Homemade Baked Macaroni and Cheese
One word:
Holidays!
O.k., maybe two:
Yummy!!!!
Your family will absolutely love this side dish for the holidays.
We always make it for special occasions.
Partly because my brother and I always ask for it, lol, but also because it’s just so delicious!
P.s. It can certainly be a main dish for all your other days of the week too 🙂
Preparation of your Homemade Baked Macaroni and Cheese
Before we get into the recipe I wanted to let you know two amazing facts about this dish.
- It can be made ahead of time. Like a few days if need be and it will still turn out amazing! Just keep it in the fridge until it’s time to bake it.
- Yes, it can also be frozen ahead of time and baked when you need it! Just make sure you give it time to thaw before baking.
The Dish
I hate to say this, but this is also flexible!
I love my Temp-tations bakeware and if you’re looking for new decor or just want something cute for the holidays to bake and serve your dishes in Temp-tations is the place to look!
Otherwise, whatever baking dish(es) you have on hand will work.
We will often make enough to fill two baking dishes (I told you we love this homemade baked macaroni and cheese!).
Start with one dish and if you have leftover noodles and cheese start another dish :).
If that means making more roux don’t hesitate! 🙂
This last time we made it we used a 2.5 quart dish and didn’t use all the noodles, just to give you and example of the side of dish you’ll need.
O.k., I know, I’ve talked your ear off, so without further ado!
THE Best Homemade Baked Macaroni and Cheese
Homemade Baked Macaroni and Cheese
THE best homemade baked macaroni and cheese you've ever tried! Not only is it easy, but it's also extremely flexible to your needs. Make a little, make a lot!
- 1 lbs Elbow macaroni
- 6 cups Shreeded Cheeses (Sharp Cheddar, Mild Cheddar, Colby, Monterey, Gouda.)
- 1/2 cup Melted butter
- 3/4 cup Flour (Mix of all-purpose and wheat.)
- 4 1/2 cups Water (Enough to thicken roux.)
- 1 tsp Black Pepper (To your taste.)
- 1 tsp Salt (To your taste.)
Cook the macaroni by their instructions, drain and set aside.
While the macaroni is cooking, in a large saucepan, melt the butter and start mixing in the flour.
Add water, as needed, to help thicken up the sauce.
Stir until the mixture is smooth.
Add the black pepper and salt to your taste.
Preheat oven to 375 degrees.
Place a layer of cooked macaroni to the bottom of your baking dish.
Add a layer of cheeses.
Pour part of the roux over the cheese, just enough to cover all of the cheese and all the way to the sides.
Repeat the layers: macaroni, cheeses then roux. The top layer should be roux.
Place layered dish in the oven and bake for about 60 minutes. Once the roux is golden brown and the dish is bubbling it's ready!
Well, there you have it!
THE best homemade baked macaroni and cheese you’ll ever make or try!