This 20-minute baked southern mac and cheese is the best because there are only 4 simple ingredients. Elbow macaroni, shredded cheese, milk, and butter. No flour, roux, or egg required!
This no-fuss mac and cheese is perfect for a quick side dish. It's far from fancy but it doesn't have to be fancy to be delicious!
Mac and cheese goes with just about anything from hamburgers to seafood to baked or grilled chicken and steak. Give a try with my Mexican Marinated Chicken.
Quick Look: Easy Simple Mac and Cheese
- ⏲️Ready in: 20 minutes
- 👪Serves: 4-6
- 🥘Key Ingredients: Macaroni, cheese, butter, milk
- 🍳Method: Stovetop then oven
- ⭐Difficulty: Easy
- 👩🍳 Flavor Profile: Mild, creamy, and classic. A simple homemade mac and cheese with plenty of room to build extra flavor.
Summarize & Save this content on:
Only 4 simple steps. Sometimes, the simplest recipes are the best! That's my southern wisdom 😁
Jump to:
- Quick Look: Easy Simple Mac and Cheese
- Why We Love It
- What to Serve with Mac and Cheese
- Southern Mac and Cheese Ingredients
- Tips and Substitutions
- How to Make Simple Baked Mac and Cheese
- Anne's Expert Tips
- How to Avoid Grainy Mac and Cheese
- How to Keep it Fresh
- Simple Mac and Cheese FAQs
- Easy Pasta Recipes You'll Love
- Recipe
- Comments
Why We Love It
- Simplicity. What I really love about this creamy southern mac & cheese is the simplicity of it. Homemade goodness with real ingredients! Nothing artificial and so much better than the boxed version. My southern grandies choose homemade over the boxed brand any day! If easy comfort food is your thing, check out my Country Style Steak served over rice!
- Virtually no prep involved other than cooking the macaroni. Simply add butter, milk, and cheese to the cooked macaroni. Heat for a few minutes to get it bubbly hot.
- Just 4 basic ingredients are needed. Six if you count any salt and pepper you may add. Some macaroni and cheese recipes call for flour, however, no flour is needed for this one! No roux makes this recipe the easiest!
- This recipe makes about 6 servings. I consider it a small batch. However, this recipe can easily be doubled for a larger crowd. It's the perfect side dish for any occasion such as a holiday, cookout, or office party.
What to Serve with Mac and Cheese
This is one of my favorite pasta side dishes because it goes with almost everything. Pair it with Easy Ritz Cracker Meatloaf or Oven Baked Lemon Dill Salmon.
Mac and cheese can be served with chicken or steak; fish or pork; hot dogs and hamburgers! Serve with my juicy and delicious New York Strip steak recipe!
Southern Mac and Cheese Ingredients
Elbow macaroni, shredded cheddar cheese (or sharp cheddar cheese), real butter, and whole milk. That's it! Simple mac and cheese recipe without flour creates a smooth, creamy texture.
Pasta: Elbow macaroni seems to be the traditional choice for macaroni and cheese, but you can choose your favorite - sometimes, I use shells.
Cheese: I highly recommend grating your own cheese. The pre-shredded cheese has a powdery coating that could result in a grainy texture. I highly recommend sharp cheddar cheese for maximum flavor.
Milk and Butter: Whole milk is best. You can even go so far as to use half and half for even more richness! As far as the butter, use the real thing!
Tips and Substitutions
- Instead of elbow macaroni, use shells, bow tie, or penne.
- Instead of yellow cheddar cheese, use white cheddar, American cheese, or Velveeta cheese.
- Sprinkle with a little cayenne pepper for an amazing kick.
- Top off your mac and cheese with ketchup! Yes, ketchup!
- Other topping ideas may include cooked chopped bacon or panko bread crumbs.
- Any other suggestions? Let me know!
How to Make Simple Baked Mac and Cheese
While this recipe is incredibly easy to make, you must EXACTLY follow the instructions or you'll end up with a goopy mess.
Step 1. It's very important to cook pasta al dente and drain.
Step 2. Return pasta to the pot. Add room temperature butter and milk.
Step 3. Add half the cheese to the hot cooked pasta. Gently stir - do not over stir.
Step 4. Pour into a baking dish, top with remaining cheese, do not stir, and bake.
Step 5. Remove the mac and cheese from the oven. Stir very gently to distribute the cheese. Let the it rest for a few minutes. That's it!
Try my Best Southern Meatloaf! It goes FANTASTIC with this easy peasy macaroni cheese recipe!
Anne's Expert Tips
For the best flavor and texture, please follow the recipe exactly as written! No shortcuts or following what you've done for other mac and cheese recipes. Avoid the temptation!
Taste test. Taste test. Taste test. The flavor of this macaroni and cheese depends on you! This is a basic recipe, but you must taste test before and after you make the it, and make adjustments accordingly.
How to Avoid Grainy Mac and Cheese
- The best way to avoid grainy mac and cheese is to not use pre-shredded cheese. Buy a block of quality cheddar cheese and get yourself a cheese grater!
- Cook the macaroni al dente.
- Let the milk and butter come to room temperature before using them in the recipe.
- Do not over stir!
How to Keep it Fresh
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon. To reheat, add a small amount of milk (about ¼ cup) to the cold mac & cheese, stir, and heat in the microwave.
Simple Mac and Cheese FAQs
Sausage is a great main entree to serve with mac and cheese. Try my easy Brats in the Oven recipe. Delicious and super easy sheet pan recipe!
Simply add a little bit more milk to the mac and cheese if it's not creamy enough for you. When re-heating it, you may need to add a small amount of milk (¼ cup at a time) to get your preferred consistency.
Yes, and it's easy to do! Once completely cooled off, place it in a freezer-safe container, write the date on it, and it will keep fresh for up to 3 months. Tip: wrap the freezer-safe container in plastic wrap to prevent freezer burn or ice crystals.
When ready to eat, let thaw in the refrigerator overnight and reheat in the microwave. you may need to add a small amount of milk (¼ cup at a time) to get your preferred consistency.
Easy Pasta Recipes You'll Love
If you made this deliciously easy mac and cheese, please be sure to rate and review it below. I love hearing about your kitchen adventures! We can also be social if you like! I'm on Facebook, Pinterest, and Instagram.
If you'd like more simple and easy recipe inspiration delivered straight to your inbox, sign up for my email newsletter.
Recipe
Easy Southern Mac and Cheese
Equipment
- large pot
- pasta colander
- measuring cup(s)
- measuring spoons
- 2-qt casserole dish
Ingredients
- 2-¼ cups uncooked elbow macaroni
- 4 tablespoons butter, room temperature (slightly softened) Let the butter sit on your countertop for about 15 minutes before using it.
- ¾ cup whole milk, room temperature (or half and half, or evaporated milk) Measure the milk then let it sit on the countertop for about 15 minutes before using it.
- 3 cups freshly shredded sharp cheddar cheese (divided) one 8-oz block of sharp cheddar cheese
- ½ tablespoon sea salt for boiling the pasta, if desired
- ½ teaspoon sea salt for flavoring the mac and cheese, if desired
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375F. Important: As noted in the ingredients, the butter and milk must be room temperature. Grate your own cheese. The pasta must be cooked al dente. Please follow the directions exactly or the mac and cheese texture will not be right!
- In a large pot (at least a 3-quart pot), filled one-half to three-fourths full with water, add ½ tablespoon of sea salt. Cook the macaroni al dente according to the package directions. Drain the pasta in a colander, turn off the stove, and return the cooked pasta to the pot.½ tablespoon sea salt, 2-¼ cups uncooked elbow macaroni
- Add the butter to the hot pasta and stir until butter is melted (do not over stir). Then add the milk.4 tablespoons butter, room temperature (slightly softened), ¾ cup whole milk, room temperature (or half and half, or evaporated milk)
- Add ½ teaspoon of sea salt, the black pepper, and 1-½ cups of the freshly grated cheese to the pasta mixture. Lightly toss to combine the pasta, cheese, and seasonings (do not overmix! there is no need to stir until the cheese is melted - you're only stirring until the cheese is mixed in). Taste test for flavor. Add more seasoning if desired.½ teaspoon sea salt, ¼ teaspoon black pepper, 3 cups freshly shredded sharp cheddar cheese (divided)
- Pour the mac and cheese into a 2-quart casserole dish, and sprinkle with the remaining cheese (do not stir). Bake uncovered for 10 minutes.
- Remove from the oven and gently stir the mac and cheese. I find that if you let the mac and cheese rest for a few minutes in the casserole dish before serving it, the cheese isn't quite so stringy.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Heather N says
Made this recipe last night,added a 16 oz block of cheese.I haven't tasted it yet but my 10 year old said it was dry Will definitely try again and add something more for creaminess
Anne Clark says
Hey Heather! Thank you for trying my recipe. So, my recipe only calls for an 8-ounce block of cheddar cheese...did you double the rest of the ingredients? If not, it sounds like there was simply too much cheese. I appreciate the feedback and the 4 stars 🙂
Maggie says
Hello! Can this be made ahead of time and pulled out to bake the next day?
Thanks for sharing this recipe!
Anne Clark says
Hey Maggie! For the best texture, I recommend making it and eating it right after it's made. If you made it the day before, the macaroni could be mushy the next day. I hope this doesn't put a damper on your plans! Even though this recipe is super easy, it can be a little quirky if not followed exactly. Thank you for visiting my blog! I hope you have a great day!
Joe Cousin says
Good morning! How does this Mac and cheese hold up in a smoker? Do you think there would be any noticeable difference if not using an oven?
Anne Clark says
Hi Joe! Well, since I have never tried it on a smoker, I can't honestly say how it would do. I know for a fact that if the directions aren't exactly followed, the mac and cheese texture will not be great. I'm sorry I can't be of more help to you! Thank you though for visiting my blog and asking a great question!
Ashlee Petrilli says
Excited to try this recipe tonight to go with broccoli and seed-oil free nuggets!! Yay for a delicious dinner!!
Question— we use raw milk, would that make a different outcome in the recipe?
Anne Clark says
Hi Ashlee! I'm excited you're trying my recipe...thank you! Since this recipe hasn't been tested using raw milk, I just can't say if the outcome would be different or not. From what I understand, raw milk has a richer flavor and creamier texture, but curdling is a risk at high heat; however, this recipe doesn't heat the milk to a high temperature, so I think it would be fine. I just can't guarantee it -- sorry! If you decide to use it for this recipe, please keep in touch and let me know how it turned out. Either way, thanks for visiting my blog and I hope you enjoy your delicious meal!
J L Wayne says
Followed recipe to the T. We thought it extremely flavorless. Salt and pepper did not help. Sorry.
Anne Clark says
Hey there,
This is a very simple mac and cheese — just 4 ingredients — so seasoning is everything. That’s why I explicitly say to salt, pepper, and taste test. If you followed the recipe “to the T” but skipped seasoning it to your taste, that’s not on the recipe… that’s on the cook. Next time, don’t be afraid to grab that salt shaker or reach for a sharper cheddar.
Best wishes,
Anne
Amy says
I made this for my family in Michigan during Christmas break and the pan got demolished! My son loved it so much I made it again later that week, and again, nothing left!
Currently home in Georgia and snowed in today. I was going to make it to go with the vegetable soup I have for the snow day. I realized I forgot to buy elbow macaroni. I have rotini...is it worth an attempt? Or would you advise against it.
Either way, this is a family favorite in my house now! Thank you!
Anne Clark says
Hello, Amy! Thank you so much for letting me know how much you and your family loved this mac and cheese (it means the world to me!). I see Georgia got quite a bit of snow (I have family on the outskirts of Atlanta, fun for the little ones. Too cold for me!). Vegetable soup is perfect for days like this! I have not tried the mac and cheese with rotini but I can't think of a reason why it wouldn't work out. I think as long as the rest of the recipe doesn't change, it should be fine. Thanks again for the nice comment and 5 stars!! Stay warm and safe, friend!
Heather Cassiday says
How can I make this for a wedding? 100 people? I will be using one of the big pans for buffets, 12 x 20.
Anne Clark says
Wow, Heather, I'm honored you'd want to make my mac and cheese recipe for such an important day! I've done the math and here's what I've come up with:
Hi there! For ONE shallow 12×20 buffet pan, you’ll want to make about 5 batches of my recipe. Here’s the scaled version: 11 ¼ cups elbow macaroni (about 5 lbs), 2 ½ sticks butter, 3 ¾ cups milk, 15 cups sharp cheddar cheese (about 5 lbs), 2 ½ Tbsp salt for boiling pasta, 2 ½ tsp salt for flavoring, and 1 ¼ tsp black pepper. I SUGGEST adding half the salt and pepper, taste testing, and adding up to the amounts I have listed until you get your desired salt/pepper level.
Adjusted Instructions for One Buffet Pan (5× Recipe)
Step 1. Preheat oven to 350°F (slightly lower than the small-batch recipe since the larger pan needs more even heating). Important: as noted in the ingredients, the butter and milk must be room temperature. Grate your own cheese. The pasta must be cooked al dente. Please follow the directions exactly or the mac and cheese texture will not be right!
Step 2. In a very large stockpot (at least 16-quart capacity), fill halfway to three-fourths full with water, and add 2 ½ tablespoons sea salt. Cook 11 ¼ cups elbow macaroni al dente according to the package directions. Drain the pasta in a large colander, turn off the stove, and return the cooked pasta to the pot (or a large mixing bowl if easier).
Step 3. Add 1 ¼ cups (2 ½ sticks) butter to the hot pasta and stir until melted (do not overstir). Then add 3 ¾ cups milk.
Step 4. Add 2 ½ teaspoons sea salt, 1 ¼ teaspoons black pepper, and 7 ½ cups of the shredded cheddar to the pasta mixture. Lightly toss to combine (do not overmix—no need to stir until cheese melts, just mix it in). Taste test for seasoning and adjust if desired.
Step 5. Pour the mac and cheese into a greased 12×20×2.5 shallow buffet pan, and sprinkle evenly with the remaining 7 ½ cups cheese (do not stir). Cover the pan tightly with foil. Bake for 40–50 minutes at 350°F, until hot and bubbling in the center. Remove foil during the last 10 minutes to lightly brown the top.
Step 6. Let the mac and cheese rest for about 5–10 minutes before serving so the cheese settles and isn’t too stringy.
This will give you roughly 25–50 servings depending on scoop size. If you have any questions, please let me know!
Heather Cassiday says
Thank you so much for responding!! One more question, can I make it all ahead of time and then cook it while the ceremony is happening?
Anne Clark says
Sure thing, Heather! Perhaps, but I think it depends on several factors including how far in advance you want to make-ahead (same day or day before?). The success of this mac and cheese is measured by how closely the directions are followed. Having said that, *if* it were me I would focus on putting it all together on the same day of the wedding (which might be a challenge, but doable). Here's what I would do for a wedding at 6:00 pm (adjust to your actual wedding time), and keep in mind that depending upon the size of your pot, it will take some time for the water to come to a boil (15 minutes or perhaps longer). Refer back to my original directions -- there's a lot of good advice in there.
Since this is for a wedding, I recommend making it fresh the same day so the pasta stays al dente and creamy. Here’s a good timeline to follow if the ceremony is at 6:00 and dinner is around 7:00: By 3:00, shred the cheese and set out butter and milk so they’re room temp. At 5:00, preheat the oven to 350°F and bring a big pot of water to boil. Around 5:15, cook the pasta al dente, drain it, and return it to the pot. Gently stir in the butter just until it’s melted, then add the milk, salt, pepper, and half the cheese. Lightly toss to combine. There is no need to stir until the cheese is melted (taste test for seasoning adjustment). At 5:30, transfer to the greased buffet pan, top with the rest of the cheese (do not stir!), cover with foil, and slide it into the oven. Bake 40–50 minutes (remove the foil for the last 10 minutes to brown the top). Very gently stir the mac and cheese, then let it rest 5–10 minutes before serving, and it’ll be hot and bubbly right on time for the reception. The best of luck to you with this…I know how stressful everything can be. If you have any additional questions, please let me know.
Lacey Van Bogelen says
This recipe is now a family favorite! I’ve made it three separate times and I’ve been assigned to make this every Thanksgiving. It’s so simple but so delicious. I’ve started saving some extra cheese and putting it on top after the 10 mins and setting the oven to broil to get it all nice and crispy. So amazing!
Anne Clark says
This makes me so happy, Lacey!! Thank you for taking the time to leave a review and 5 stars. It means the world to me that you and your family enjoy my recipe. The extra cheese on top and broiling it is a great idea...I love it!
Christine Moore says
What a great recipe! A completely different way to make a Mac and cheese… no formal roux! An absolute keeper.
I added some chunky smoked ham.
Thank you! Perfect. Family loved it!
Anne Clark says
Thank you, Christine, for taking the time to leave a comment! I love your addition of smoked ham; it adds flavor and also turns the mac and cheese into a nice meal! I'm happy you and your family enjoyed the mac and cheese -- it makes my day!
Lynn Ronan says
If I wanted to use Pecorino along with the Cheddar can you recommend a ratio? I was thinking of using an 8oz block of sharp Cheddar and maybe 1/2 cup of Pecorino. What do you think?
Anne Clark says
Hi Lynn! Thanks for reaching out to me. Although I haven’t personally tried pecorino cheese with this recipe, I think it would be a great addition! It’s salty and tangy, with a sharper flavor than cheddar. It’s also hard and crumbly, so it melts differently than cheddar. Because of these, I think I’d start out with 1/4 cup, do a taste test, then add another 1/4 cup. I’m excited to hear about your results, please let me know!
JJ says
I want to make this for thanksgiving and this may be a silly question, but if I doubled the recipe would I still bake it for the same length of time at 375?
Anne Clark says
Hey JJ! Not a silly question at all. If you double the recipe, and put it in a larger size casserole dish to bake, then the time you bake it is still the same. Just be sure to follow the recipe exactly as written or the mac and cheese (even though it's a super simple recipe) could turn out grainy...I would not want that for your on the big day. Happy Thanksgiving!
Maria says
So delicious and super easy to make! Perfect for a busy night dinner but don't want to just make kraft! Whole family loved! Substituted whole milk for buttermilk because it's what I had on hand and turned out great!
Anne Clark says
Hello, Maria! Thank you for your nice comment and 5 stars!!! I'm so happy you and your family enjoyed the mac and cheese 🙂 🙂
Vikki says
JUST MADE THIS! FOLLOWED TO A "T" DELISH!!! Gracias! Big hit!
Anne Clark says
Thanks for making my day, Vikki!! I'm so happy you liked it. That's the beauty of this recipe...it's super easy to make and will turn out perfect...all one needs to do is follow the easy steps. Thank you so much for leaving a comment! 🙂
Sophia says
I am going to make this easy Mac n cheese thanks for the recipe
Anne Clark says
I hope you enjoy it, Sophia! My biggest tip is....follow the directions to a "T" to ensure the texture is creamy and tender 🙂 🙂 🙂
Jennifer DeVriend says
Can you use heavy cream in this recipe?
Anne Clark says
Hey Jennifer, thanks for visiting my website! Yes, you can use heavy cream...let me know what you think about the recipe.
Laura Hamm says
Quick easy and tates great. Eve better the next day
Anne Clark says
I'm so happy you liked the mac and cheese, Laura! Thank you so much for letting me know.
Tia says
I'm sorry it wasn't very good. Very light in flavor and loose not creamy. Idk
Anne Clark says
Oh no, I'm sorry it didn't work out for you, Tia. I'm sure you were disappointed...feel free to email me and we can try to figure out what happened.
SDragon says
I made this tonight and it turned out beautifully!! I wish I could post a picture. Thank you for an awesome Southern recipe!!
Anne Clark says
I'm so glad you enjoyed it! Thank you for leaving a comment 🙂