it really never gets old. Ever.
We are definitely a noodle family. While my boys have outgrown the “pasta and only pasta” stage, they still don’t mind a fresh bowl of something cheesy and hot. The girls, however, still celebrate when pasta is on the menu and greatly prefer it over anything else.
There are two situations where we end up having pasta for dinner.
- The days I didn’t have time to make dinner. Those days, I just make whatever is quick and easy, whether it’s plain pasta with cheese or something a bit upgraded, like this Pizza Pasta (there are more great options in Dinner Done).
- Then there are the days that I actually plan “Mac and Cheese” as an official dinner. When it’s an official menu item, it means I’m making the real thing, completely with freshly grated cheddar.
The great thing about official Mac and Cheese is, unlike other creamy pastas, which need to be enjoyed immediately, you can make this earlier in the day. Any oven pastas are much more flexible in that way. Simply cover and bake when ready to serve, or bake halfway and finish baking when ready to serve.
This recipe works for 1 ½ boxes of elbows (since that’s the amount I usually need to make when it’s an ‘official’ dinner that everyone is having vs. a backup dinner when I make less). Prepare the pasta separately and salt it to taste.
Then, in a small saucepan, melt 4 tablespoons of butter
Add ¼ cup of flour
and whisk to create a roux.
Whisk in 3 cups of whole milk and simmer until the sauce mixture thickens.
While you’re waiting, take out that 7 ounce brick of cheddar cheese. Either the orange cheddar or white cheddar is fine. It’s not advisable to use a bag of pre-shredded cheddar, as it won’t melt as nicely because shredded cheese is coated so that it does not clump. When you grate your cheese fresh, it melts so much more nicely. It tastes better too.
I place the hand grater on a plate and grate the brick quickly while I’m waiting for the milk to thicken.
Then I add in all the cheese
and stir until melted. Add that salt.
Transfer the pasta and sauce mixture to a big oven-to-table dish and pop in the oven and bake until sauce thickens (time depends on how soft and saucey or firm and crispy you like it).
When rewarming, you can keep it covered if you want the whole thing to stay soft, or uncover if you like crispy noodles on top. I don’t bother with that classic bread crumb topping because we don’t care for it.
Classic Macaroni and Cheese
Ingredients
- 1 ½ (16 oz.) boxes elbows
- 4 tbsp butter
- ¼ cup flour
- 3 cups whole milk
- ½ tsp salt, plus additional to taste
- 7 oz. brick cheddar cheese
Instructions
- Preheat oven to 350℉.
- Prepare pasta according to package directions. Salt to taste.
- Melt butter in a small saucepan. Whisk in flour to create a roux. Whisk in whole milk, raise heat to medium-high and cook until sauce thickens, stirring occasionally. Stir in ½ tsp salt.
- Meanwhile, grate cheddar cheese. Once sauce thickens, stir in cheese. Combine pasta and sauce in an oven to table dish.
- Bake for 30 minutes (more if you like crispy noodles, less if you’re in a rush and like it saucy).
Hi! I just wanted to request for you to edit the recipe to add covering the dish before you put it in the oven. I happened to have read the top part, but if I hadn’t, then I wouldn’t have covered the dish. Thanks so much!
It actually doesn’t need to be covered. I edited the post instead. You can cover if you like it very soft. Thanks for the catch!
This was my first time making the unlazy version of mac & cheese (aka not just throwing shredded cheese on top of macaroni and throwing it into the oven) and it was a huge hit!
Thank you for the recipe and the easy-to-follow picture guide
Thanks for sharing! Good to hear!
Why not serve directly from the pot after the cheese is added?
If I whisk in the milk until it thickens then add the cheese the sauce is already thick ? Why mess up a pan?
(Unless you specifically want a crunchy top?)
You can, it’ll be much saucier. Classic baked mac and cheese is a different consistency than when it’s straight from the pan.
OH YES!!
Definitely a winner!
Was so delicious and quick!
Hey! How long does this stay good in the fridge until I pop in the oven want to make now for after the fast…
That’s fine, you can make now, cover, and bake right after fast.
Does this taste anything like wacky Mac?
what about how to make it when your’e not doing the official one? mine always comes out eh
Very nice recipe
If i’m using pre-shredded cheddar cheese,, how many bags would i need?
Is there anyway to just throw the raw noodles into the pan add water take it out put in some cheese you know so I don’t have to boil water and make it on the stove ???
See the method in the One Pot Fettuccine Alfredo in Dinner Done. You can definitely use a different type of noodle and add cheese at the end instead of Parm. Note that one pot pastas really need to be served fresh.
Can I make the sauce in advance and then bake it together with the pasta right before I want to serve it?
Yes, you can. Just add some oil or butter to the pasta so it doesn’t stick together in the meantime.
Can this be frozen before baking?
Never tried. It’s possible but not sure how freezing would impact the final results.