Easy Baked Mac and Cheese

By Melissa Clark

Updated Nov. 20, 2024

Easy Baked Mac and Cheese
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
4(157)
Comments
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You don’t have to boil the pasta ahead to make this easy baked macaroni and cheese. The noodles will absorb enough moisture from the milk to cook through while the pan is in the oven. Enriched with cream cheese (or cottage cheese, ricotta or sour cream, depending on what you have), and topped with plenty of Cheddar and a crunchy, Parmesan-spiked bread-crumb topping, it’s a simple, adaptable and crowd-pleasing recipe that you can probably even make from what’s already in your pantry.

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Ingredients

Yield:6 to 8 servings

    For the Macaroni

    • 4½cups milk
    • 1(8-ounce) block cream cheese (or use 1 cup cottage cheese, ricotta or sour cream)
    • Salt and black pepper
    • 1garlic clove
    • 1teaspoon mustard powder or mustard (optional)
    • Pinch of ground cayenne or nutmeg (or both)
    • 1pound elbow macaroni or another small pasta shape
    • 1pound/5 cups grated Cheddar (or a mix of cheeses)

    For the Topping

    • ¼cup butter
    • 1½cups bread crumbs, preferably panko
    • ½cup grated Parmesan, plus more for topping if needed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

753 calories; 43 grams fat; 24 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 31 grams protein; 717 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    In the blender, combine milk, cream cheese, 1½ teaspoons salt, garlic, mustard powder (if using), a lot of black pepper and a pinch of cayenne, nutmeg or both. Blend until smooth.

  3. Step 3

    Put pasta in a 9-by-13-inch baking pan, and scatter Cheddar on top.

  4. Step 4

    Pour the milk mixture over the macaroni and cheese in the pan.

  5. Step 5

    Make the topping: Melt butter in a pan over medium heat or in the microwave, and stir in bread crumbs and Parmesan. Scatter the mixture over the top of the macaroni.

  6. Step 6

    Bake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, 20 to 30 minutes longer. Let rest for at least 10 minutes before serving; this gives the pasta a chance to absorb all of the milk.

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Ratings

4 out of 5
157 user ratings
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Comments

Bert

I cooked exactly as written, with raw pasta, and ricotta instead of cream cheese, and it all worked out fine. I will grease the pan next time though, the pasta stuck to the pan.

regina s.

cooked this exactly as described, including the “pinches,” and it was fantastic. this will be my new go-to mac recipe, perhaps switching up the shredded cheese layer if i’m feeling adventurous.

Kim

Yes, also wondering if this could be prepared a day in advance and then reheated for Thanksgiving.

Dominic

It may seem like a lot more 'faff' than necessary but the end result is just pure gold. I will admit to greasing my dish and also a sprinkling of cheese down first before adding the pasta but other than that this recipe is gold!

Sarah

FYI, this recipe adapts a 2006 version that NYT posted after trying dozens of Mac cheese recipes. Author tweaked 2006 version that I’ve made dozens of times (a resounding hit each time). Her changes are (1) cream cheese instead of cottage cheese (cottage is better / richer), and (2) 4 cups of milk (too much - don’t need if you use cottage cheese). For anyone who didn’t love her version, try the OG: https://www.nytimes.com/2006/01/04/dining/arts/the-winter-cook-macaroni-and-lots-of-cheese.html

alliemac

Cooked as written. Very simple to do. However if I make it again, I’d omit the salt. IMO it was much too salty given the cream cheese and cheese are already fairly salty. Additional salt isn’t necessary.

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