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4.9 from 234 votes

Baked Mac and Cheese

Everyone's favorite classic mac and cheese! Super simple, super easy and super quick. You'll never want the boxed stuff ever again!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 5 - 6 servings
Course: Main Course
Cuisine: American

Ingredients

  • 8 ounces elbow pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • 2 (12-ounce) cans evaporated milk
  • 12 ounces shredded extra-sharp cheddar cheese about 3 cups, divided
  • ¼ cup freshly grated parmesan
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. Melt butter in a large skillet over medium high heat. Whisk in flour, paprika and onion powder until lightly browned, about 1 minute.
  4. Gradually whisk in evaporated milk until slightly thickened, about 4-5 minutes.
  5. Remove from heat. Stir in 2 cups cheddar cheese and Parmesan. Stir in pasta; season with salt and pepper, to taste.
  6. Divide pasta mixture into 5 (10-ounce) or 6 (8-ounce) ramekins or ovenproof bowls.* Place onto a baking sheet; sprinkle with remaining 1 cup cheddar cheese.
  7. Place into oven and bake until golden brown, about 20-25 minutes.
  8. Serve immediately, garnished with chives, if desired.

Notes

  • *I do not recommend substituting milk as the sauce will break in the oven, and the consistency will vary quite a bit.
  • *If you do not have ramekins or ovenproof bowls, this can also be baked in a 2qt baking dish.