Baked Macaroni and Cheese Recipe

Easy, cheesy and comforting meal or side dish

There’s nothing quite like a dish that brings comfort to the table any time of year, and this baked macaroni and cheese is exactly that. Whether you’re cooking for a family dinner, hosting friends, or simply craving something warm and satisfying, this recipe delivers creamy, cheesy perfection every single time. With a silky homemade sauce, a blend of flavorful cheeses, and a crunchy golden topping, it strikes the perfect balance between cozy and classic.

Made with simple ingredients, pasta, butter, milk, and your favorite cheeses—this mac and cheese comes together easily and bakes beautifully. The addition of bay leaves adds a subtle depth of flavor while the breadcrumb (or Corn Flake!) topping brings just the right amount of crunch. It’s versatile, crowd-pleasing, and comforting without being tied to any season, making it a dish you can enjoy whenever the craving strikes.

We’ve adapted this recipe from Mark Bittman’s cookbook “How To Cook Everything.”

Makes 6 servings

What You Need

• 2 1/2 Cups 2% milk (you can use whichever you prefer)
• 1 pound pasta (macaroni or another favourite)
• 4 Tbsp butter
• 3 Tbsp all-purpose flour
• 1 1/2 cups grated cheese (Sharp cheddar, gouda, jack)
• 1/2 cup grated parmesan cheese
• 1/2 cup bread crumbs (or you can also use crushed Corn Flakes cereal)
• 2 bay leaves
• Salt & Pepper to taste

How to Make the Baked Macaroni & Cheese

1. Preheat oven to 400F
2. Bring a large pot of salted water to a boil
3. In a separate saucepan, heat milk with bay leaves over medium-low to a simmer (about 5 min). Take off the heat.
4. Cook pasta in salted water until you feel it is about 1-2 minutes undercooked. Drain and rinse to stop cooking.
5. In a small saucepan, melt 3 Tbsp butter and once it stops sputtering (this means the water has evaporated), add the 3 Tbsp of flour and cook until lightly golden.
6. Remove bay leaves from the warmed milk and slowly, about 1/4 cup at a time, add the warm milk to the butter and flour mixture, whisking constantly to keep it smooth until you’ve added all the milk.
7. Add cheese to the saucepan and stir.
8. Pour the sauce over your pasta and stir to combine. Add salt & pepper to taste.
9. Pour pasta and sauce into the 9×13 casserole you greased with the remaining 1 Tbsp of butter.
10. Sprinkle the top with breadcrumbs (and maybe a bit more cheese) and bake for 15 – 20 minutes, until the top is golden and crisp.

Serve baked macaroni and cheese with a green salad, or as a side dish to another weeknight dinner. Or wrap your casserole in foil and freeze for an oven-ready meal on a busy weeknight. Pop in the oven from frozen and add 40 minutes to the cooking time.

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