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This simple macaroni and cheese is perfect for those times when you’re craving comfort but don’t want to fuss with a traditional cheese sauce. Instead of making a roux or standing over the stove, everything bakes together in the oven—pasta, cheese, cream, butter, and seasonings—melting into a creamy, cheesy dish with minimal prep.
It’s ideal for busy weeknights, potlucks, or anytime you need a crowd-pleasing side. The ingredients are straightforward, the method is effortless, and the result is classic baked mac and cheese with a rich, comforting texture.
Use cheddar cheese or a blend of cheeses, such as American and cheddar, or cheddar jack. Or add some cream cheese or Boursin for extra creaminess.
What You’ll Like About This Dish
Zero sauce-making. No roux or stovetop cheese sauce—everything bakes together.
Quick and simple. Just cook the pasta, assemble, and bake.
Great for weeknights. Uses pantry staples and comes together fast.
Ingredient Notes
- Elbow macaroni: Traditional shape for mac and cheese; cooks quickly and holds the sauce well.
- Kosher salt: Seasons the pasta water and layers of the casserole.
- Black pepper: Adds a hint of spice and warmth.
- Half-and-half or light cream: Provides richness as it bakes into the pasta.
- Cheddar cheese: Sharp, mild, or a blend—use freshly shredded for best melting.
- Butter: Adds flavor and creates pockets of richness as the dish bakes.
Steps to Make Simple Macaroni and Cheese
- Preheat the oven and butter the baking dish.
- Boil the macaroni in salted water until just tender.
- Layer half the macaroni in the baking dish and season lightly.
- Add half the cheese and butter.
- Repeat the layers with remaining macaroni, cheese, and butter.
- Pour the half-and-half evenly over the dish.
- Bake until the cheese is melted and the top is lightly golden.
Tips
- Cook the macaroni just until tender—it will continue to soften in the oven.
- Freshly shredded cheese melts more smoothly than pre-shredded varieties.
- Add a little extra cheese on top for a deeper golden crust.
- If you prefer a creamier texture, use heavy cream instead of half-and-half.
Recipe Variations
- Four-cheese blend. Mix cheddar with Monterey Jack, mozzarella, or Gruyère.
- Breadcrumb topping. Add seasoned breadcrumbs mixed with butter for crunch.
- Spicy version. Stir in cayenne, chili flakes, or diced jalapeños.
- Loaded mac. Add bacon, ham, or sautéed onions.
- Veggie version. Stir in peas, spinach, or roasted broccoli.
Serving Suggestions
- Serve alongside grilled or roasted meats.
- Pair with a simple salad to balance the richness.
- Add steamed vegetables for a complete meal.
- Garnish with chopped parsley or extra cheese.
How to Store
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze tightly wrapped portions for up to 2 months.
Reheat: Warm in the oven or microwave, adding a splash of cream or milk if needed.
Simple Macaroni and Cheese
Ingredients
- Butter, for the baking dish
- 2 cups elbow macaroni, uncooked, about 8 ounces
- 1 tbsp Kosher salt, for the pasta water
- black pepper, to taste
- Fine sea salt, to taste
- 2 cups shredded cheddar cheese, or a blend
- 4 tbsp butter, cut into small pieces
- 1 ¼ cups half-and-half, or light cream
Recommended Equipment
Instructions
- Preheat the oven to 350 F.
- Butter a shallow 2-quart baking dish.
- Bring a large pot of water to a boil over high heat. Add 1 tablespoon of kosher salt and the macaroni. Lower the heat to maintain the boil and cook for the amount of time recommended on the package. Drain well.2 cups elbow macaroni | 1 tbsp Kosher salt
- Transfer half of the macaroni to the prepared baking dish. Sprinkle lightly with fine sea salt and pepper. Top with half of the cheese and half of the butter pieces.black pepper | Fine sea salt | 1 cups shredded cheddar cheese | 2 tbsp butter
- Top the cheese layer with the remaining cooked macaroni, another light sprinkling of salt and pepper, the remaining cheese, and the remaining butter pieces.black pepper | Fine sea salt | 1 cups shredded cheddar cheese | 2 tbsp butter
- Pour the half-and-half (or light cream) evenly over the casserole.1 1/4 cups half-and-half
- Bake in the preheated oven for about 25 minutes.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
