Easy Homemade Mac-N-Cheese

Baked mac and cheese

Macaroni and cheese is one of those recipes that we all love from childhood. There really isn’t much better than a delicious spoonful of creamy macaroni. The best thing about macaroni is how perfectly customizable it can be. Whether you like it baked and crispy, or you like more of a soup-like texture, mac-n-cheese is just one of those dishes that never gets old. Check out these tips and tricks for creating the PERFECT homemade from scratch baked macaroni and cheese dish!


  • Elbow Macaroni- 1 & 1/2 Cups (Any bite-sized noodle will work but elbow is recommended)
  • Butter- 3 Tablespoons
  • All-Purpose Flour- 2 Tablespoons
  • Salt- 1/2  Teaspoon
  • Ground Black Pepper- 1/8 Teaspoon
  • Milk- 1 & 1/2 Cups (You can use any kind of milk you prefer)
  • Half and Half- 3/4Cup
  • Shredded Cheddar Cheese- 2 & 1/2 Cups


  1. Preheat your oven to 325 degrees. Lightly grease a baking dish and set it aside.
  2. According to package instructions, cook your macaroni to al dente. Drain the noodles and set them aside.
  3. Melt the butter in a saucepan over medium heat. Mix in your flour, salt, and pepper. Cook for about 2 minutes.
  4. Slowly pour milk and half and half to the mixture. Stir continuously. Cook on medium heat until the mixture has slightly thickened.
  5. Remove the mixture from heat. Add in shredded cheese, stirring until cheese is completely melted.
  6. Add the cooked macaroni noodles to the cheesy mixture. Make sure each and every noodle is covered!
  7. Pour half of the macaroni into the baking dish from step 1. Sprinkle shredded cheese on top. Add remaining pasta then sprinkle the rest of your shredded cheese.
  8. Bake inside your oven for 15-20 minutes or until the cheese on top is completely melted.

Add extra shredded cheese, bread crumbs, or bacon bits on top of the macaroni when you’re ready to serve!

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Cheese Tips & Tricks

  • Use freshly grated cheese for a creamier cheese texture.
  • Use finely-aged cheese for a stringer cheese taste.
  • Allow the cheese to sit at room temperature before you start cooking.
  • Don’t stir your sauce once the cheese has melted.

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