Go Back
Baked Macaroni and Cheese

Baked Macaroni and Cheese

A simple baked macaroni and cheese that’s creamy on the inside and crispy on top. The perfect side dish to any occasion.
Course Main Course
Servings 6 -8 servings
Author Chelsia Rief


  • 1 lb . elbow macaroni
  • 3-4 tbsp butter , chilled & cubed
  • 2-4 cups grated cheddar cheese , I usually use around 3-3 1/2 cups
  • 1-2 cups milk
  • salt and pepper , to taste


  1. Pre-heat oven to 375 degrees. Grease a deep, large casserole dish with non-stick cooking spray.
  2. Bring a large pot of water to boil and cook the pasta according to the box's directions. Drain.
  3. Place a small layer of pasta on the bottom of the baking dish. Sprinkle salt and pepper lightly over the pasta. Place 5 dots of butter over the pasta and top with some shredded cheese. ( I usually eyeball all of this.)
  4. Repeat this layer until you've run out of pasta or have come to the top of the dish, ending with the topping of shredded cheese. Pour the milk into the baking dish-basically, guess on covering about a 1/3 of the baking dish in milk. This is what makes the creaminess.
  5. Place the baking dish uncovered in the oven and bake for 20 minutes. After 20 minutes, cover with baking dish with a lid or foil and bake for an additional 20 minutes.