There are comfort foods, and then there’s baked macaroni and cheese — the kind that comes out of the oven bubbling at the edges, golden on top, and creamy all the way through. This isn’t the stuff from a box. This is the real deal: a made-from-scratch version built on a proper cheese sauce, tender pasta, and a buttery cracker crust that shatters just enough with every scoop.
Whether you’re feeding a crowd or simply craving a comforting, satisfying meal on a busy weeknight, this recipe delivers every single time.
Table of Contents
Why We Love This Baked Homemade Macaroni and Cheese
- Real, from-scratch sauce — Built on a classic butter-flour roux finished with fresh-grated sharp cheddar that melts into something impossibly smooth and rich.
- That crust changes everything — Crushed buttery crackers baked in melted butter create a golden, crispy topping that contrasts perfectly against the creamy pasta underneath.
- Simple yet impressive — No fancy techniques or hard-to-find ingredients, yet impressive enough to bring to any gathering or holiday table.
- Leftovers worth celebrating — A splash of milk and a few minutes in the microwave bring it right back to life, making it just as good the next day.
Ingredient Notes
- Elbow macaroni — The classic choice for mac and cheese; the curved shape holds onto the cheese sauce perfectly in every bite.
- Butter — Used to build the roux; unsalted butter works best so you can control the dish’s saltiness.
- All-purpose flour — The thickening agent for the cheese sauce; cooking it with the butter for 2 minutes removes any raw flour taste.
- Salt — Enhances all the flavors in the sauce; adjust to taste depending on how salty your cheese is.
- Milk — Whole milk creates the richest, creamiest sauce; avoid skim milk as it can make the sauce watery and thin.
- Shredded Cheddar cheese — Sharp cheddar delivers the boldest flavor; always grate fresh from the block for the smoothest melt.
- Butter, melted — Mixed with the crushed crackers to create that irresistible golden, crispy topping that sets this recipe apart.
- Buttery round crackers, crushed — Ritz crackers are the go-to here; they bake up perfectly golden and add a rich, buttery crunch to every scoop.
Step-By-Step Directions
Step 1: Gather all the ingredients and preheat the oven to 350°F (175°C).
Step 2: Bring a large pot of lightly salted water to a boil. Add the elbow macaroni and cook until tender but still slightly firm, about 8 minutes. Drain thoroughly.
Step 3: In a large saucepan over medium heat, melt 1/4 cup butter. Stir in the flour and salt, then cook for 2 minutes while stirring constantly. Gradually whisk in the milk and continue cooking, stirring often, until the sauce thickens slightly, about 5 minutes.
Step 4: Remove the saucepan from the heat and add the Cheddar cheese in batches, stirring until fully melted and smooth. Fold in the cooked macaroni, ensuring it is evenly coated.
Step 5: Transfer the macaroni mixture to a 9×13-inch baking dish. In a small bowl, combine the remaining 1/4 cup melted butter with the crushed crackers, then sprinkle the mixture evenly over the top.
Step 6: Bake for about 45 minutes, or until the topping is golden brown and crisp.
Tips for the Best Results
Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. A block of sharp cheddar grated fresh melts much more smoothly.
Don’t skip the roux cook time. Letting the butter and flour cook together for a full 2 minutes before adding the milk eliminates any floury taste in the finished sauce.
Slightly undercook your pasta. Since it continues cooking in the oven, pulling it out just before it’s fully done prevents mushy mac and cheese.
Season as you go. Taste your cheese sauce before adding the pasta — a pinch of mustard powder or a dash of hot sauce can add subtle depth without overpowering the cheddar.
Use a sturdy cracker. Ritz-style buttery crackers work beautifully here. Avoid anything too thin or salty, as it can burn before the dish is done.
Storage
Let any leftovers cool completely before transferring to an airtight container. Refrigerated, this mac and cheese keeps well for up to 4 days. To reheat, add a small splash of milk to the portion before warming it in the microwave or in a covered dish in the oven — this helps restore the creaminess. For longer storage, it can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
Baked Homemade Macaroni and Cheese
Ingredients
- 2 cups elbow macaroni
- ½ cup butter divided
- ¼ cup all-purpose flour
- 1 tsp salt
- 2 cups whole milk
- 2 cups sharp cheddar cheese freshly grated
- 1 cup buttery crackers crushed
Instructions
- Gather all ingredients. Preheat oven to 350°F (175°C).2. Boil salted water in a large pot. Cook elbow macaroni until just tender, about 8 minutes. Drain well and set aside.3. Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt; cook for 2 minutes. Whisk in milk and simmer, stirring frequently, until slightly thickened, about 5 minutes.4. Remove from heat. Stir in cheddar cheese in batches until fully melted and smooth. Fold in drained macaroni until well coated.5. Pour mixture into a greased 9×13-inch baking dish. Combine remaining 1/4 cup melted butter with crushed crackers and sprinkle evenly over the top.6. Bake for 45 minutes until the topping is golden brown and edges are bubbling. Rest for 5 minutes before serving
Notes
- Grate your own cheese for the smoothest, creamiest sauce — pre-shredded varieties can turn grainy.
- Slightly undercook the pasta, since it will continue cooking in the oven.
- Add a pinch of mustard powder or a dash of hot sauce to the cheese sauce for subtle depth.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk to restore creaminess.
Nutrition Facts
- Calories: 810
- Total Carbohydrate: 57g
- Dietary Fiber: 3g
- Total Sugars: 10g
- Protein: 32g
- Total Fat: 50g
- Saturated Fat: 29g
- Cholesterol: 133mg
- Vitamin C: 0mg
- Sodium: 1012mg
- Calcium: 762mg
- Iron: 3mg
- Potassium: 376mg
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