Author: Macaroni and cheese is an easy and affordable dinner the whole family can enjoy. Take your mac and cheese to the next level with this easy baked macaroni and cheese recipe!
Growing up my grandfather would always make the blue box macaroni and cheese for us kids when we went to visit. Or if we were really good, he would make the Velveeta shells and cheese!
Macaroni and cheese is a classic comfort food of childhood, but as we discovered food allergies and committed to a more organic way of life, I assumed I had left that comfort food behind me for good.
But recently I decided that I really wanted a classic macaroni and cheese recipe made with real ingredients like raw milk, raw cheese, and einkorn pasta.
So I set out to recreate that creamy macaroni and cheese of my childhood!
Easy Baked Macaroni and Cheese
While my grandfather would stop after pour the cheese sauce over the warm noodles, I decided to take things a step further and create a baked macaroni and cheese recipe!
This dish makes a wonderful side dish alongside either beef or chicken (with a green vegetable on the side of course), but it’s also hearty enough to stand up on its own for a full meal!
My macaroni and cheese recipe starts out in a very similar manner as my easy baked potato soup – with a flour, butter, and milk roux.
From there, you add grated cheese, salt, and pepper, and whisk until smooth.
Don’t skimp on the whisking stage! This is what ensures that the sauce is nice and creamy, instead of grainy.
Into an oven safe dish, pour the sauce over fresh noodles of your choosing. We prefer einkorn fusilli as it catches all the sauce quite nicely, however you can use anything from spaghetti to shells!
At this point you can serve the macaroni and cheese right away, depending on your preference. However, I like to bake it first to create that beautiful caramelized cheese topping!
Either way, this mac and cheese is a winner!
Macaroni and Cheese FAQ
You may have questions about this baked macaroni and cheese recipe, here are few common questions and answers!
Can you freeze this macaroni and cheese?
Yes! I would do so before baking, and then bake it when you are ready to serve. Just freeze the dish in a freezer safe container (we like this little aluminum pans with paper lids), then place it directly from the freezer to the oven.
You can also thaw it in the fridge the night before for faster baking. Bake at 350° until the dish is warm all the way through. Be sure to remove the paper lid before baking!
If the top begins to brown too much before the rest of the food is warm enough, cover the top with foil and continue baking.
What do you serve with your macaroni and cheese?
I like to pair this recipe with a hearty serving of green vegetables if we are eating it as a main course. So, sauteed spinach with garlic, or oven roasted broccoli.
It would also go well with green beans!
If I’m serving the macaroni and cheese as a side dish, we like to pair it with a slice of meatloaf or grilled chicken breast.
Either way, there are usually a lot of green vegetables on the side!
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Have another question? Ask me in the comments!
Easy Baked Macaroni and Cheese
Ingredients
- 3 cups Dry Pasta, any shape
- 3 Tbsp Butter
- 3 Tbsp Flour (we use einkorn)
- 2 cups Milk (we use raw)
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 cups Shredded Cheese (we use raw cheddar)
Instructions
- Preheat oven to 350° F.
- Bring a pot of water to a boil and add pasta.
- Meanwhile, melt the butter in a saute pan or pot. Add flour and whisk until smooth.
- Over medium heat until the mixture is lightly browned; 1-2 minutes. Add milk and whisk again. Add salt and pepper.
- Still stirring, cook over medium-high heat until sauce thickens; 6-10 minutes, depending on your stove.
- Add grated cheese and whisk until smooth and melted. Turn off the heat.
- When pasta is cooked to the desired texture, drain and add it to an oven safe dish. Pour cheese sauce over pasta.
- Stir to combine pasta and sauce. Bake for 20-25 minutes, or until the top is browned. Serve immediately.
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Doesn’t cooking with raw milk milk kill the enzymes and probiotics that make it more digestible than regular milk?
To some extent, yes. However, we are highly incapable of digesting processed milk and cooking the raw milk has not been a problem for us. For us, it’s the homogenization that caused the inability to digest. Test and see what works for you though! You can also sub in almond milk if needed.