Recipe

Simple Best Mac and Cheese

Ultra creamy, extra cheesy, and baked just long enough for crisp edges. This is the low-drama mac that tastes like you tried really hard.

By Matt Campbell

•

4.9

A bubbling cast iron skillet of baked macaroni and cheese with a golden brown toasted breadcrumb top on a wooden table

Jump to Recipe

Mac and cheese is supposed to be comfort food, not a science fair project. This version keeps it simple but still hits all the good notes: a silky cheese sauce that clings to every noodle, a rich (not gluey) texture, and those golden, crunchy edges that everyone fights over.

Also, quick reality check: mac and cheese is not naturally “juicy.” But it can eat “juicy” in the sense that it stays creamy and tender, not dry or tight, even after baking. The trick is a sauce that is loose enough before it goes in the oven, plus a smart cheese mix that melts like a dream.

A spoon lifting a stretchy scoop of creamy macaroni and cheese from a baking dish

Why It Works

Creamy, not clumpy: A quick roux plus warm milk helps you build a smooth sauce that is less likely to break.
Big flavor with basic ingredients: Sharp cheddar for punch, mozzarella for stretch, and Parmesan for savory depth.
Tender pasta: Slightly undercook the noodles so they finish in the sauce instead of turning mushy.
Crisp edges on purpose: A light breadcrumb topping and a short bake gets you golden crunch without drying out the center.

Pairs Well With

Storage Tips

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.

Reheat (best method): Add a splash of milk (1 to 2 tablespoons per cup). Reheat covered in a 350°F oven for 15 to 20 minutes, then uncover for 5 minutes to re-crisp the top. If your portion is thick or extra cold, it may take a few minutes longer.

Microwave: Add a small splash of milk, cover loosely, and heat in 45-second bursts, stirring between rounds.

Freeze: You can freeze it, but it is creamiest fresh. Freeze in portions up to 2 months. Thaw overnight in the fridge before reheating.

Leftover upgrade: Pan-fry a cold slice in a buttered skillet until the bottom gets crisp. It is chaotic in the best way.

Common Questions

Why did my mac and cheese turn grainy?

Most of the time it is heat. Keep the sauce at a gentle simmer, not a boil, and turn the heat to low (or even off) before adding cheese. Also, shred your own cheese if you can. Pre-shredded cheese often has anti-caking agents that make sauces less smooth. One more thing: super aged cheddar can get a little oily or grainy in sauces, so save the really fancy stuff for a cheese board.

How do I keep baked mac and cheese from drying out?

Make the sauce slightly looser than you think you need. It thickens in the oven and again as it cools. Also, do not overbake. You are baking to set the top and marry flavors, not to reduce the sauce into paste.

Can I make this on the stovetop only?

Yes. Skip the topping, and after you mix pasta and sauce, let it sit 3 to 5 minutes to thicken. If you want a little crunch, toast breadcrumbs in butter in a skillet and sprinkle on top.

What pasta shape works best?

Elbows are classic, but cavatappi is my favorite for this. The spirals trap sauce like it owes them money.

Can I add protein?

Absolutely. Stir in cooked bacon, shredded chicken, or browned sausage right before baking. If it is salty, pull back a little on the added salt in the sauce.

Can I make it ahead?

Yes, and it is a weeknight lifesaver. Assemble, cover, and refrigerate up to 24 hours. Bake covered at 375°F for 20 minutes, then uncover and bake 10 to 15 minutes more until bubbling and golden. If it looks tight, stir in a small splash of warm milk before baking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Medium saucepan or deep skillet for the cheese sauce
Whisk
9x13-inch baking dish (or 12-inch cast iron skillet)
Box grater (for best melting)

I used to think “best mac and cheese” meant buying three fancy cheeses and treating the sauce like a fragile ecosystem. Then I started cooking for real people on real weeknights, and I learned what matters: a sauce that stays creamy, noodles that stay tender, and enough seasoning that you do not have to drown it in hot sauce to feel alive. This is the mac I make when I want everyone to go quiet for a second after the first bite.