Easy Baked Cheddar Mac and Cheese
Introduction — Easy Baked Cheddar Mac and Cheese
The first time I spooned out a bubbling pan of Easy Baked Cheddar Mac and Cheese, steam fogged my glasses and the whole kitchen smelled like warm butter, toasted breadcrumbs, and childhood summers. The top crackled under my fork; beneath, the pasta swam in a silky blanket of sharp cheddar that stretched and sang as if it was celebrating family dinner. This simple dinner is more than an easy meal — it’s a comforting recipe that invites everyone to the table. If you want a homemade dish that doubles as a family favorite, you’re in the right place. For a playful twist another night, try this chicken bacon ranch mac and cheese casserole for inspiration: chicken bacon ranch mac and cheese casserole.
Why Make This Easy Baked Cheddar Mac and Cheese
- Quick prep and oven-baked comfort: get dinner on the table with minimal hands-on time.
- Crowd-pleaser: picky eaters and holiday gatherings love the rich, cheesy flavor.
- Versatile ingredients: swap cheeses, add proteins, or make it gluten-free.
- Festive yet homey: perfect for weeknights, potlucks, and festive cooking alike.
Ingredients You’ll Need
- 12 ounces elbow macaroni (or shells) — cooks evenly and holds sauce well. Substitute gluten-free pasta if needed.
- 3 cups sharp cheddar, grated — the backbone of this dish; use a mix of sharp and mild for balanced flavor.
- 2 cups milk (whole recommended) — gives silkiness; use 2% or unsweetened oat milk for a lighter option.
- 2 tablespoons unsalted butter — for roux; use olive oil for dairy-free.
- 2 tablespoons all-purpose flour — thickens the sauce; use cornstarch (1 tablespoon) for a gluten-free roux.
- 1/2 teaspoon dry mustard — brightens the cheddar; omit if you do not have it.
- 1/4 teaspoon nutmeg — optional, adds warmth.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper — adjust to taste.
- 1 cup panko breadcrumbs — for the crunchy top; swap crushed crackers or potato chips for extra nostalgia.
- 1 tablespoon olive oil — toss with crumbs to brown beautifully.
- 1/2 cup grated Parmesan — adds a savory finish.
- Optional add-ins: cooked bacon, caramelized onions, roasted vegetables. For a cozy appetizer pairing, you might enjoy baked brie with caramelized onions and bacon: baked brie with caramelized onions and bacon.
Substitution note: use Greek yogurt instead of sour cream for a tangy, lighter option if your version calls for it.
Prep and Cook Time
- Prep time: 15 minutes
- Cook time: 30 minutes (pasta plus baking)
- Total time: 45 minutes
Quick enough for a weeknight, satisfying enough for weekend slow dinners — the bake time is worth the golden top and melded flavors.
How to Make Easy Baked Cheddar Mac and Cheese
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 1 minute less than package directions. Drain and set aside.
- In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until it forms a pale roux that smells toasty.
- Slowly pour in the milk while whisking to avoid lumps. As the sauce thickens, you will see it coat the back of a spoon — creamy and smooth.
- Stir in the dry mustard, nutmeg, salt, and pepper. Reduce heat to low and add the grated cheddar a handful at a time, stirring until each addition melts into a velvety sauce. Taste and adjust seasoning.
- Fold the drained pasta into the cheese sauce until every piece is luxuriously coated. Pour into your prepared baking dish, smoothing the top.
- In a small bowl, mix panko breadcrumbs with olive oil and grated Parmesan. Scatter the crumbs evenly over the pasta. As the breadcrumbs toast in the oven, they will release a nutty aroma that makes the house smell like a hug.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. For an extra golden crust, broil for 1 to 2 minutes while watching carefully.
- Let rest for 5 minutes before serving — the cheese will settle and become irresistibly gooey.
Tips and Creative Variations
- Mix cheeses: try a blend of sharp cheddar, Gruyere, and smoked cheddar for depth.
- Add-ins: stir in cooked lobster, shredded rotisserie chicken, or sautéed mushrooms.
- Spice it: a pinch of cayenne or smoked paprika adds warmth.
- Crunch upgrade: mix crushed potato chips or cornflakes with the breadcrumbs for nostalgic texture.
- Make it lighter: use half milk and half low-fat evaporated milk, and swap panko for whole-wheat breadcrumbs.
Serving Ideas
Serve this Easy Baked Cheddar Mac and Cheese alongside crisp green salad, roasted Brussels sprouts, or honey-glazed carrots. For drinks, a chilled sparkling apple cider or a crisp white wine balances the richness. Picture a long table at a family gathering, the casserole steaming in the center, plates passed around, laughter bouncing off the walls — this is festive cooking that feels like home.
Storing and Reheating
- Fridge: Cool completely, cover, and refrigerate for up to 4 days.
- Reheat: Cover with foil and bake at 350°F (175°C) for 15 to 20 minutes, or microwave single portions, stirring occasionally, until warm. Add a splash of milk if the sauce has thickened.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, then reheat covered in the oven until hot.
Pro Tips for Success
- Grate your own cheese: pre-shredded cheese has anti-caking agents that can affect meltiness.
- Don’t overcook pasta: al dente pasta finishes cooking in the oven and keeps texture from becoming mushy.
- Toast the crumbs: mixing crumbs with oil before baking ensures an evenly browned, irresistible crust.
- Layer flavors: a little dry mustard and a pinch of nutmeg do wonders to deepen the cheese flavor.
- Rest before serving: it helps the sauce thicken slightly for cleaner scoops.
FAQs
Q: Can I freeze Easy Baked Cheddar Mac and Cheese?
A: Yes. Freeze in a freezer-safe dish for up to 3 months. Thaw overnight and reheat covered in a 350°F oven until warm.
Q: What is the best substitute for all-purpose flour to make it gluten-free?
A: Use cornstarch or a gluten-free all-purpose flour blend; cornstarch (1 tablespoon) works well when mixed with a little cold water before adding to the sauce.
Q: Can I make this ahead for a party?
A: Absolutely. Assemble and refrigerate (unbaked) up to one day ahead. Add breadcrumbs just before baking so they stay crisp.
Q: How do I avoid a greasy mac and cheese?
A: Use the right ratio of cheese to milk and avoid overly fatty cheeses. Grate your own cheese and temper it into the sauce slowly.
Conclusion
There is something quietly joyful about pulling a pan of Easy Baked Cheddar Mac and Cheese from the oven — the golden top, the first steam-kissed spoonful, and the shared smiles. This homemade dish is both a weekday lifesaver and a star at celebrations, a simple dinner that feels like a hug. If you love comparing variations or want more inspiration for baked comfort classics, check out this Baked Cheddar Mac and Cheese Recipe – Chisel and Fork and this creamy, contest-winning take: Creamy Baked Mac and Cheese (Contest-Winning!) – The Chunky Chef. Make a pan, gather the ones you love, and let the warm, cheesy moments begin — then come back and tell me about the version you made.
Contents
Easy Baked Cheddar Mac and Cheese
Ingredients
Pasta
- 12 ounces elbow macaroni or shells; substitute gluten-free pasta if needed
Cheese Sauce
- 3 cups sharp cheddar, grated use a mix of sharp and mild for balanced flavor
- 2 cups milk whole recommended; can use 2% or unsweetened oat milk for a lighter option
- 2 tablespoons unsalted butter can use olive oil for dairy-free
- 2 tablespoons all-purpose flour use cornstarch (1 tablespoon) for a gluten-free roux
- 1/2 teaspoon dry mustard omit if you do not have it
- 1/4 teaspoon nutmeg optional; adds warmth
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper adjust to taste
Topping
- 1 cup panko breadcrumbs for the crunchy top; can substitute crushed crackers or potato chips
- 1 tablespoon olive oil toss with crumbs to brown beautifully
- 1/2 cup grated Parmesan adds a savory finish
Optional Add-Ins
- cooked bacon
- caramelized onions
- roasted vegetables
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until al dente, about 1 minute less than package directions. Drain and set aside.
Making the Sauce
- In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for 1 to 2 minutes until it forms a pale roux that smells toasty.
- Slowly pour in the milk while whisking to avoid lumps. As the sauce thickens, it should coat the back of a spoon — creamy and smooth.
- Stir in the dry mustard, nutmeg, salt, and pepper. Reduce heat to low and add the grated cheddar a handful at a time, stirring until each addition melts into a velvety sauce. Taste and adjust seasoning.
- Fold the drained pasta into the cheese sauce until every piece is luxuriously coated. Pour into your prepared baking dish, smoothing the top.
Baking
- In a small bowl, mix panko breadcrumbs with olive oil and grated Parmesan. Scatter the crumbs evenly over the pasta.
- Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. For an extra golden crust, broil for 1 to 2 minutes while watching carefully.
- Let rest for 5 minutes before serving — the cheese will settle and become irresistibly gooey.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest