There’s nothing quite like a pan of Creamy Baked Mac and Cheese fresh from the oven! With tender macaroni coated in a rich, velvety cheese sauce and baked until hot and bubbly, this classic comfort food is the perfect addition to weeknight dinners, holiday meals, and family gatherings. Every bite is loaded with cheesy goodness and that homemade flavor you just can’t get from a box!

Why this Recipe Works

Ultra Creamy Cheese Sauce – The combination of milk, butter, flour, shredded cheese, and Velveeta creates a rich, smooth sauce that coats every piece of pasta perfectly.

Simple Pantry Ingredients – This recipe uses every day ingredients you likely already have on hand, making it both convenient and budget friendly.

Family Friendly Favorite – Both kids and adults love this cheesy, comforting dish, making it ideal for weeknight dinners, potlucks, and holiday meals.

Bakes Beautifully – The oven helps the flavors meld together while creating a delicious cheesy top layer.

Classic baked macaroni and cheese fresh from the oven

Ingredients You’ll Need

1 1/2 cups Macaroni Noodles – The traditional pasta choice for mac and cheese, perfect for holding onto all that creamy cheese sauce.

3 tbsp Flour – Combined with butter to create a roux, which helps thicken the cheese sauce.

2 cups Milk – Forms the base of the sauce and gives the mac and cheese its creamy texture.

5 tbsp Butter – Adds richness and helps create a smooth, velvety sauce.

1 cup Cheese (Shredded) – Delivers bold cheesy flavor and creates the classic gooey texture everyone loves.

2 oz Velveeta Cheese (Cubed) – Melts beautifully and helps make the sauce extra smooth and creamy.

1/2 tsp Salt – Enhances all the flavors and balances the richness of the cheese.

Cheesy baked macaroni and cheese made from scratch

How to Make Creamy Baked Mac & Cheese

Preheat oven to 350 degrees. Spray 9 x 9 pan with non-stick spray and set aside.

Pour 1 1/2 cups uncooked Macaroni noodles into large sauce pan and cook according to instructions on the box. Drain and set aside.

In a separate sauce pan over medium heat, combine 3 tbsp flour and 2 cups milk. Mix together. Add 5 tbsp butter. Mix together until thickened.

Then reduce heat to low and stir in 1 cup shredded cheddar cheese, 2 ounces cubed Velveeta cheese, and 1/2 tsp salt. Continually stir until cheese is melted.

Mix cheese sauce with cooked and drained Macaroni noodles.

Pour into prepared pan and bake for 30 minutes or until bubbly.

If desired, sprinkle shredded cheese on top 10 minutes before removing from the oven.

For a 9 x 13 Pan Size – Just double the recipe!

Don’t Overcook the Pasta – Cook the macaroni just until al dente since it will continue cooking in the oven. Overcooked pasta will become mushy after baking.

Add the Milk Gradually – Whisk in the milk slowly to prevent lumps and create a silky, creamy sauce.

Use Freshly Shredded Cheese – Fresh cheese melts more smoothly than pre-shredded cheese, which often contains anti-caking agents.

Don’t Overbake – Bake just until the cheese is melted and bubbly. Overbaking can dry out the Mac and Cheese.

Let it Rest Before Serving – Allow the Mac and Cheese to sit for 5-10 minutes after baking. This helps the sauce thicken slightly and makes serving easier.