This oven baked 5-ingredient macaroni and cheese casserole is the kind of dish that shows up at every Sunday supper and holiday in my family, and there are never any leftovers. My aunt started making it years ago for our big family gatherings, and it always stole the show from the ham and roast on the table. It bakes up unbelievably creamy underneath with a golden, bubbly crust on top, and because it uses just five simple ingredients, it’s easy enough for a busy weeknight but special enough for Thanksgiving or Christmas.
Serve this casserole piping hot, straight from the white baking dish, with a big green salad or steamed broccoli to balance the richness. It also goes perfectly alongside baked ham, roast chicken, or meatloaf for a hearty Sunday supper. Add some warm dinner rolls or buttered garlic bread to help scoop up every last bit of creamy cheese sauce from the corners of the pan. For holidays, I like to park it right in the middle of the table so everyone can help themselves family-style.
Oven Baked 5-Ingredient Macaroni and Cheese CasseroleServings: 8
Ingredients
16 oz (1 pound) elbow macaroni, uncooked
4 cups shredded sharp cheddar cheese, divided
4 cups whole milk
1/2 cup unsalted butter, melted
1 1/2 tsp kosher salt (plus more to taste)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch white casserole or baking dish so the macaroni doesn’t stick.
In a large pot of well-salted boiling water, cook the elbow macaroni for 2–3 minutes less than the package directions for al dente. You want it a bit underdone so it can finish cooking in the oven without turning mushy. Drain the pasta well and set aside.
While the pasta drains, whisk together the whole milk, melted butter, and kosher salt in a large bowl or pitcher until the salt looks mostly dissolved. This simple mixture will turn into a creamy sauce as it bakes.
Spread half of the drained macaroni evenly in the prepared casserole dish. Sprinkle half of the shredded cheddar cheese (2 cups) over the pasta, making sure to cover it fairly evenly so every scoop is cheesy.
Add the remaining macaroni on top in an even layer. Sprinkle the rest of the cheddar cheese (2 cups) all over the top, going right up to the edges so you get that golden, bubbly crust across the whole dish.
Slowly pour the milk and butter mixture over the macaroni and cheese in the baking dish, moving the pitcher around so the liquid seeps down into all the nooks and crannies. Gently tap the dish on the counter a couple of times to help the liquid settle.
Cover the casserole tightly with foil and bake on the center rack for 25 minutes, until the pasta is tender and the cheese is mostly melted and creamy underneath.
Carefully remove the foil and continue baking, uncovered, for 20–25 minutes more, or until the top is golden, bubbly, and just starting to crisp at the edges. If you like an extra-deep golden crust, you can leave it in for an additional 3–5 minutes, watching closely.
Let the macaroni and cheese rest for 10–15 minutes before serving. This short rest helps the creamy sauce thicken slightly so each scoop holds together but is still luxuriously soft and cheesy inside. Serve warm, straight from the dish.
Variations & Tips
For kids or picky eaters, you can swap half of the sharp cheddar for mild cheddar or Colby Jack to make the flavor a little gentler. If you like a bit of a crunchy top, stir 1–2 extra tablespoons of melted butter into 1 cup of crushed butter crackers or plain bread crumbs and sprinkle it over the cheese before the final 20–25 minutes of baking (this does add an extra ingredient, but it’s a fun holiday upgrade). For a smokier version, use smoked cheddar for part of the cheese or serve with a dash of smoked paprika at the table. To make ahead for a busy holiday, assemble the casserole up to the point of pouring in the milk mixture, cover, and refrigerate up to 24 hours; when you’re ready to bake, let it sit on the counter for about 20 minutes while the oven heats, then bake as directed, adding 5–10 extra minutes if needed. If your family likes extra saucy mac and cheese, stir in an extra 1/2 to 1 cup of milk before baking; if you prefer it firmer and sliceable for potlucks, bake toward the longer end of the time and let it rest the full 15 minutes. You can also halve the recipe and bake it in an 8x8-inch dish for a smaller family dinner—just start checking a little earlier, around the 30-minute total mark, so it doesn’t overbake.
