Baked Homemade Mac and Cheese

Baked Homemade Mac and Cheese Recipe

Don’t settle for neon orange macaroni and cheese from a box! If your family loves this classic comfort food, wait until they try my homemade version! Make the velvety cheese sauce with freshly shredded cheese—not the powdered mix. It has a delightfully crunchy crumb topping that bakes golden brown in about 30 minutes.

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Recipe Information

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Side Dishes



Total Time

45 Minutes

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      • 1 Pound Elbow Macaroni (Cooked Al Dente & Drained)
      • 3/4 Cup Unsalted Butter
      • 1/3 Cup All-Purpose Flour
      • 3 Cups Whole Milk
      • 1 Cup Shredded Cheddar Cheese
      • 1 Teaspoon Kosher Salt
      • 1/2 Teaspoon Freshly Ground Black Pepper
      • 1/2 Cup Plain Panko Crumbs


  1. In a large saucepan, cook macaroni al dente according to package directions. Drain well in a colander and set aside. Do not rinse.
  2. Preheat the oven to 375 degrees.
  3. In another large saucepan over medium-high heat, melt 1/2 cup of butter. Add flour while constantly stirring. Pour in the milk slowly and continue to stir. Bring mixture to a boil and stir constantly for 2 minutes. Stir in the cheese, salt and pepper and continue to stir until a smooth sauce is formed.
  4. Combine cooked macaroni and cheese toss, and toss to combine. Transfer to a large casserole dish. Remove saucepan from the heat. Stir in cheese, salt & pepper and stir until the cheese melts. Transfer macaroni to the cheese sauce and mix well until it is completely coated.
  5. Meanwhile, in a small bowl, mix 2 tablespoons of butter with panko crumbs. Sprinkle evenly over the surface of the mac & cheese.
  6. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Nutrition & Cost Facts


339 kcal


35 g


17 g


10 g

Cost Per Serving


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Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.


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