World’s Best Baked Macaroni And Cheese Recipe (Made With Homemade Cheese Sauce)

Man o man o man! PBJs, I have a 5-star baked macaroni and cheese recipe for y’all. I know I’ve been slacking on the mac and cheese recipes.

Soul food is my specialty, so the fact that I haven’t posted at least 3 by now is a travesty. But I’m here with the first of many, and I’m not sure I can top this one.

I’m super excited to post this recipe because I think it might go down as some of the best mac and cheese you’ve ever tried.

The cheese sauce is to die for; let me just make that clear straight out the gate. Lol! I worked on this cheese sauce for months. Yes, it took me a while to perfect it, but great things usually take time, right?

I mean, Rome wasn’t built overnight. Lol! But the cheese sauce is perfect… It’s creamy and cheesy, with an unmatched flavor.

It took me a while to perfect it because I was aiming for something essential to making a great mac and cheese: BALANCE! It’s not bland; it’s packed with flavor, but it’s not too sharp or salty either.

And the crust on top is so aesthetically pleasing; golden brown and crispy with yellow sauce oozing to the surface. Man, this is soul food-style mac and cheese at its finest, folks. Y’all just got to try it and see for yourself.

So let’s get into it because there are quite a few things I want to address and a lot of common questions I’m going to answer. This recipe fiya, so you know it’s a lot I have to cover.

Childhood memories of baked macaroni and cheese

I’m a black man, raised in Philadelphia by a bunch of cooking black women. So y’all already know I know all about baked macaroni and cheese.

You can’t talk soul food without baked macaroni and cheese being in the conversation. My family made it all the time, and when I say all the time, that’s what I mean. Lol!

We made it for every holiday: Thanksgiving, Christmas, New Year’s Eve, Mother’s Day, and Easter. But we made it year-round, too, especially on Sundays for dinner.

Baked macaroni and cheese was on the menu at least twice a month while I was growing up in my grandma’s house.

Both of my grandmothers and my great-grandma were from the South. They all moved to Philadelphia sometime in the 50s and 60s when they were young.

They all baked their macaroni and cheese the same way. Lol! With cheddar, salt, pepper, good ole evaporated milk, eggs, and sometimes sour cream.

Now I don’t use eggs, but that’s how folks back in the day made it. This generation has gotten away from using eggs in their mac n cheese.

Those of you born before 97, which is the start of GEN Z, probably remember your grandma making what Millennials, GEN X, and BABY BOOMERS call “REAL BAKED MAC AND CHEESE”.

I know young folks are probably reading this saying, “Real”? Well… since we’re on the topic, let me address the difference.

Classic vs Modern Baked Mac And Cheese

Ok, so think about it… BAKED macaroni and cheese is stiff; Like a pie or something you can cut through. But the younger generation makes baked macaroni and cheese differently.

They almost always use a cheese sauce, which makes the cheese soupy like cheese in stovetop macaroni and cheese

By the way, I have a delicious Stovetop Cheddar Macaroni & Cheese recipe you can try. Just click that link and check it out if you want.

Another reason it isn’t stiff like the baked macaroni and cheese our grandma used to make is the absence of eggs, which modern baked macaroni and cheese recipes rarely include.

The eggs give it structure, just as they do for cakes and pies. The milk and sometimes sour cream they would put in it gave it moisture.

And don’t get me wrong, it was cheesy; it just wasn’t gooey. They would call the baked macaroni and cheese we make today, STOVE TOP MAC AND CHEESE. Haha!

And truthfully, that’s sort of what it is. Because think about it, outside of the crispy top… what makes it baked? Baked macaroni and cheese is supposed to be DIFFERENT, CORRECT? Stiff like a block.

They named it baked macaroni and cheese for a reason. That’s because it was supposed to be like a casserole, WHICH ARE TYPICALLY STIFF.

ANYWAY… I think young folk and old school can appreciate this recipe! I gave this baked macaroni and cheese an old-school feel because, while I used cheese sauce, I made it a lil’ thick.

So it’s like a semi-modern baked mac and cheese. I love cheese sauce though and here’s why…

I love cheese sauce

Speaking of cheese sauce… It’s important because it ensures the macaroni is fully saturated in cheese. Ever try someone’s baked mac n ‘cheese and notice that some spoonfuls are devoid of cheese? LMBO!

All macaroni and butter but not an ounce of cheese. That’s the one thing I’d say I’d come across sometimes back in the day when I’d have that classic old school baked macaroni and cheese folk used to make.

Because they didn’t make a cheese sauce, it was important to use plenty of cheese and milk so the cheese would melt and spread evenly.

For that reason, I appreciate the cheese sauce in today’s mac n’ cheese. Lol! That’s the way we all want it, right? That’s the way baked macaroni & cheese should be, CHEESY!!!

Ok, let me talk about the utensils you’ll need.

Ingredients You’ll Need

• Water: We’ll be boiling a whole 16-oz box of macaroni, so we’ll need about 2.5 qts of water.
• Salt: We’ll be adding salt to the water to flavor the macaroni.
• Pasta: Elbow macaroni.

For the cheese sauce:

• Butter: Use unsalted butter.
• Flour: All-purpose flour.
• Milk: Half & Half and Evaporated Milk. Try to find the Carnation brand of evaporated milk; it’s the best.
• Cheese: Extra Sharp White Cheddar and Velveeta. Use block cheese, not the pre-shredded kind.
• Seasonings: Salt, Sugar, Black pepper, Garlic powder (optional).

For the very top:

• Cheese: Sharp Yellow Cheddar.
• Garnishments: Paprika or Parsley (optional).

Common Questions About Macaroni

Let’s quickly talk about the macaroni itself, because I want to clear up the most common questions I get asked about cooking pasta.

• What brand of macaroni do you use? Grab a good brand of macaroni! Great options include Barilla, Mueller’s, Ronzoni, De Cecco, and San Giorgio. I’m not overly picky about pasta brands, but as long as it’s a reputable one, you’re good.
• Do you have to use macaroni? Not necessarily! But this is baked macaroni and cheese, so macaroni is traditional and the preferred recommended choice.
• Should you boil macaroni with oil? It’s not necessary at all! Some people think oil keeps the macaroni from sticking, but even if it clumps a little, the noodles will easily separate once you stir in the cheese sauce.
• Why add salt to pasta water? Adding salt seasons the macaroni from the inside out and helps release some of the starch. Seasoning the pasta early is super important because it enhances the dish’s overall deliciousness.
• What does it mean to “cook until al dente”? When a recipe tells you to “cook pasta until al dente,” it just means to cook it until it’s tender but still firm to the bite. You don’t want to cook the macaroni until it’s bloated and mushy.
• Should you rinse the macaroni with cool water once it’s done? I only do this for salads. For baked mac and cheese, it’s best not to. The starch will help the cheese sauce stick better.
• Can you use gluten-free macaroni? Yes, but gluten-free macaroni is more fragile. Don’t boil it as long, and gently fold in the cheese sauce, because the macaroni can break apart and turn into mush if you aren’t careful.

Let’s Talk Cheese

Now, when it comes to macaroni and cheese, there are limitless cheese combinations you can use. But for my recipe, we’ll be keeping it simple with sharp and extra sharp cheddar and Velveeta.

Let’s make something very clear before I go any further: Cheddar cheese is the king of all cheeses and has the best flavor for mac and cheese. I’ll die on that hill! Lol!

I may switch things up from time to time and throw in a few different kinds of cheese, but I always include cheddar. I’m loyal to cheddar. Lol!

• Sharp Yellow Cheddar: Cheddar is hands down the best cheese for a traditional mac and cheese. It has to be sharp and yellow. Yellow gives it that classic color, and the sharpness gives it that potent flavor we all love.
• Extra Sharp White Cheddar: Now y’all may be asking, “Why do you need white cheddar?” I think most folks use both just to give the mac and cheese a classic two-tone complexion! lolol! I personally like a nice crispy golden-brown yellow top and a beige cheese sauce, which is why I use white cheddar for the sauce. Extra sharp also adds more tang and helps give the sauce a thicker consistency since older cheese doesn’t liquefy as much.
• Velveeta Cheese: Velveeta is the secret weapon for super creamy mac and cheese. It has a high moisture content and special emulsifiers that melt down completely smooth, preventing your sauce from getting grainy or separating while it bakes. Mixing it with your sharp cheddar gives you the absolute best of both worlds: incredible flavor and ultimate creaminess.

Pro Tips for Cheese

• Block Cheese: Always use fresh block cheese instead of pre-shredded. Pre-shredded cheese is coated in preservatives and anti-caking agents that keep it from melting into a smooth and creamy sauce. Grating your own block cheese gives you a much better texture and flavor.
• Good Melting Cheeses: If you do decide to experiment with other cheeses, make sure to pick ones that melt well, like Colby Jack, gruyere, or Monterey Jack.

About the Seasonings

Ok, so when it comes to seasoning my baked macaroni and cheese, I’m pretty consistent with the seasonings I use. I like to keep it simple as well.

I don’t usually type a whole essay about why I use each seasoning. But for macaroni and cheese, I think it’s vital because there’s a debate around seasonings and baked mac and cheese.

Some folk add a lot of seasonings, and some folk feel you shouldn’t add much at all. I remember being on IG watching a sista mac and cheese tutorial.

She was putting every seasoning known to man in her cheese sauce. Lol! A man did that, which sparked a big debate, fighting, and arguing under the video in the comment section. It was an all-out culinary war. Lol!

I remember reading a comment that got 4k likes saying, “Why she using all those seasonings? What do she think she’s making, fried chicken?” That one took me all the way out!

I do think some folk do the absolute most when it comes to baked macaroni and cheese. Here are the seasonings I like to use, though, and I’ma give you my WHY.

• Salt: I always use salt for taste, obviously. Salt enhances flavor, and without it, the mac and cheese might be a lil bland, lol! I only use a little, though, because there’s already sodium in the cheese and we’re using sharp cheddar, so a lot of extra salt isn’t needed. No, I don’t use adobo, seasoned salt, and all-purpose seasoning like you see some folks doing, lol. I don’t want it tasting like meat. Salt enhances flavor without altering the taste, making it the best choice for a dish where you actually want that pure cheese flavor to shine.
• Garlic Powder: It just adds depth of flavor and goes really well with macaroni and cheese. Garlic is a popular seasoning for a reason; it makes everything taste better. But I make sure not to use too much of it. I’m old school and very basic when it comes to my mac and cheese.
• Paprika: I don’t just add a little to the top; sometimes I add a tiny pinch to the cheese sauce to give it a little warmth and a deeper, richer golden color. But it’s totally optional; sometimes I don’t add any at all. It doesn’t change the flavor profile much either way. It’s more so for decoration purposes and aesthetic, if anything.
• Black Pepper: Pepper is a must! Just like garlic, it makes everything taste better. It’s a classic seasoning for macaroni and cheese, and it definitely tastes better with it than without it. Enough said.
• Sugar: Sugar adds depth of flavor and just makes it pop. It takes the cheese sauce to a whole other level. I only use a very small amount, so don’t worry, it won’t sweeten the mac and cheese! It just balances out the sharpness of the cheddar and gives the dish an amazing neutral flavor.

Cooking time and temperature

When it comes to baking a good modern baked macaroni and cheese, the temperature and time are everything. I bake it at 375F for about 35-40 minutes.

That high-ish heat is the secret to getting a quick, beautiful, crispy crust right on top without drying out the sauce. We don’t want that, especially those of you who absolutely demand a gooey cheese.

If you bake it too low or for too long, all that delicious moisture cooks out of the cheese sauce, leaving you with dry, clumped-up macaroni and cheese.

You just want it in the oven long enough for the cheese sauce to come together, get nice and bubbly, and for that top to turn golden brown.

Once you hit that 35-40 minute mark and see that gorgeous crispy crust, pull the macaroni straight out of the oven.

How to make baked macaroni and cheese

1. Place a large pot over high heat.
2. Add cool water and salt, then stir well.
3. Meanwhile, shred the white and yellow Cheddar cheese.
4. Slice the Velvetta cheese into smaller pieces.
5. Once the water comes to a boil, add the macaroni.
6. Stir well and boil until al dente, about 10 minutes.
7. Drain the hot water and set it aside.
8. Place a large pot over medium heat.
9. Add the butter and flour, then stir well.
10. Once the butter melts and the flour dissolves, pour in the milk.
11. Slowly stir for a minute.
12. Add the white Cheddar and Velvetta cheese.
13. Stir periodically until it fully melts.
14. Stir in the seasonings and remove from heat.
15. Preheat oven to 375F.
16. Add the macaroni to a baking dish.
17. Add the cheese sauce to the macaroni and fold well.
18. Cover the top with the yellow Cheddar cheese.
19. Optional: Garnish with Paprika or Parsley if you like.
20. Bake for 35-40 minutes until crispy on top.

Tips for best results:

• Don’t overcook the pasta: Once the macaroni is done, remove it from the hot water immediately so it doesn’t overcook and become white, soggy, and bloated.
• Don’t use pre-shredded cheese: Always use block cheese! Pre-shredded cheese doesn’t melt as nicely.
• Don’t overcook the cheese sauce: Keep your heat at medium when making the cheese sauce. If you blast the heat too high, the cheese sauce can separate, get grainy, or burn on the bottom of the pot.
• Don’t cover with aluminum foil: We’re only baking this for 35 minutes, which is enough time to get the top nice and crispy. You can get that if it’s covered with aluminum foil, which is unnecessary anyway.
• Let it rest: Letting it rest for just a few minutes before diving in helps the sauce set up nicely and stiffen a little so it doesn’t run all over the plate.

What to serve with it:

There is a limitless list of foods you can serve with macaroni and cheese. It goes with almost anything… in my opinion. I say that because I just loooove mac n cheese. But there are main dishes I especially like to serve it with.

• The BEST Oven Baked BBQ Pork Ribs Recipe: This would make for a good Sunday dinner. Ribs and mac n cheese? What’s better than that?
• Fried chicken: A very popular soul food dinner pairs fried chicken and baked mac n cheese.
• Simple Juicy Oven Roasted Whole Chicken Recipe: Baked chicken tastes amazing with baked mac and cheese too.
• Soul-Food Style Frozen Collard Greens: Collard greens pair perfectly with baked mac n cheese and are my first choice for a vegetable side.
• Frozen Green Beans Recipe: Just like collard greens, green beans taste great with this dish.

Add-ins & Variations:

• Lobster: Folding in some butter-sauteed lobster tail chunks takes this mac and cheese straight to luxury status. If you love seafood, you should try doing this. People enjoy crabmeat in mac and cheese too.
• Ham: Diced or cubed ham is a popular add-in. It adds a nice savory, salty bite that blends right in with the rich cheese sauce.
• Ranch or Buffalo: If you want to kick up the flavor profile, you can swirl in a little buffalo sauce for a tangy kick or a splash of ranch for a creamy, herbaceous twist. Ranch seasoning works too.
• Breadcrumbs on top: Some folks like a crunchy topping, so you can sprinkle some panko or traditional breadcrumbs mixed with melted butter right across the top before it goes in the oven.

Storage and Reheating

• How to store it: Transfer it to a glass tupperware bowl and cover with a lid, or cover with aluminum foil or plastic wrap and refrigerate.
• How to freeze it: If you want the macaroni to last a month or more, store it in the freezer. Just make sure it’s fully wrapped in foil or sealed in a Ziploc bag to prevent freezer burn.
• Reheating: You can reheat individual portions in the microwave on high for about 1 minute or until hot,

Frequently Asked Questions

• Can I use another kind of cheese? Yes! Just make sure to pick cheeses that melt well, such as Colby Jack, Gruyère, and Monterey Jack. Avoid pre-shredded bagged cheeses, as I stated earlier. They contain coatings that prevent smooth melting.
• I don’t like Velveeta—what else can I use as an emulsifier? You can use a pinch of sodium citrate dissolved in liquid to keep real cheese silky smooth without separating, or rely on a classic roux (flour and butter) as a base for your cheese sauce.
• Why use flour for cheese sauce? Flour cooked with butter creates a roux, which acts as a thickening agent and stabilizes the sauce so the fats and liquids don’t separate when the cheese melts.
• What is Half & Half milk? Half & half is an equal combination of whole milk and light cream. It gives the sauce a richer, creamier texture than regular milk without being as heavy as heavy cream.
• Can I just use regular whole milk? Yes, whole milk works fine! However, since it has less fat than half & half or heavy cream, your sauce may turn out slightly thinner. You can thicken it with a little extra roux if needed.
• I want my cheese to pull—what cheese should I use? Low-moisture mozzarella is the king of the “cheese pull.” While it doesn’t melt down into a smooth liquid sauce as seamlessly as Gruyère or Jack, it provides that satisfying, stretchy texture.
• The top isn’t as crispy as I want—what should I do? Pop the dish under your oven’s broiler for 2 to 4 minutes at the very end of baking. Keep a close eye on it, as it can go from golden and bubbly to burnt very quickly!

Cookware & utensils you’ll need:

• A large pot: You’ll need a large pot to boil the macaroni and make your cheese sauce.
• A Big spoon: You’ll need a big spoon to stir everything in and to serve the mac n cheese.
• Colander: You need a colander to strain the macaroni once it’s done boiling.
• Casserole dish: You definitely have to have this on deck to bake the macaroni and cheese. 

Ok, folks, that’s pretty much it; y’all are all set. I hope you love this recipe and enjoy it as much as I did. People will definitely be asking you for the recipe. Lol! Check it out and give it a shot.

Let me know how ya like it down below in the comment section. Don’t forget to rate, share, and subscribe to receive notifications via email every time I post a new recipe.

Enjoy, Later!

PBJ~

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