Baked Macaroni & Cheese Recipe
Baked Macaroni & Cheese Recipe is a medium American recipe that serves 8. 550 calories per serving. Recipe by Marsha on YouTube.
Prep: 15 min | Cook: 65 min | Total: 1 hr 35 min
Cost: $13.67 total, $1.71 per serving
Ingredients
- 1 pound Elbow Macaroni (dry pasta, will be slightly overcooked for a softer texture)
- 1 teaspoon Sea Salt (for seasoning the pasta water)
- 2 tablespoons Unsalted Butter (for the roux; salted butter can be used but reduces added salt)
- 2 tablespoons All-Purpose Flour (for the roux)
- 2 cans (12 fl oz each) Evaporated Milk (full‑fat, gives a richer, creamier sauce than regular milk)
- 1.5 blocks (24 oz total) Velveeta Cheese (cut into 1‑inch cubes; main cheese for the sauce)
- 8 ounces Sharp Cheddar Cheese (half used in sauce, half for topping; grated)
- 2 ounces Monterey Jack Cheese (shredded; added on top for extra crust and color)
- 0.25 teaspoon Red Annatto Food Coloring (flavorless dye that gives the sauce a bright orange hue)
Instructions
Cook Macaroni
Bring a large pot of water to a rolling boil, add 1 teaspoon sea salt, then add the elbow macaroni. Stir occasionally and cook for about 9‑10 minutes, slightly overcooking so the noodles stay soft after baking. Drain in a colander.
Time: PT10M
Temperature: 212°F
Cube Cheeses
While the pasta cooks, cut the Velveeta into 1‑inch cubes, grate half of the sharp cheddar, and shred the Monterey Jack.
Time: PT5M
Make Roux
Melt 2 tablespoons butter in a saucepan over medium heat. Whisk in 2 tablespoons flour and cook, stirring constantly, for about 2 minutes until the mixture is lightly golden but not brown.
Time: PT2M
Temperature: medium
Add Evaporated Milk
Gradually pour in the first can of evaporated milk while whisking, then add the second can, continuing to whisk until the mixture is smooth and begins to thicken.
Time: PT5M
Temperature: medium
Melt Cheese and Add Coloring
Reduce heat to low, add the Velveeta cubes, half of the grated sharp cheddar, and the red annatto dye. Stir continuously until all cheese is fully melted and the sauce is smooth.
Time: PT8M
Temperature: low
Combine Pasta and Sauce
Add the drained macaroni to the cheese sauce, tossing to coat evenly. Transfer the mixture to a greased 9x13‑inch baking dish. Sprinkle the remaining sharp cheddar and the shredded Monterey Jack over the top.
Time: PT5M
Bake Covered
Preheat the oven to 375°F. Cover the baking dish tightly with aluminum foil and bake for 10 minutes.
Time: PT10M
Temperature: 375°F
Bake Uncovered
Remove the foil and continue baking for an additional 30 minutes, or until the cheese topping is golden brown and the edges are bubbling.
Time: PT30M
Temperature: 375°F
Rest and Serve
Allow the baked macaroni and cheese to rest for 5 minutes before serving. This helps the sauce set and makes portioning easier.
Time: PT5M
Nutrition Facts
- Calories
- 550
- Protein
- 20g
- Carbohydrates
- 45g
- Fat
- 30g
- Fiber
- 2g
Dietary info: Vegetarian, High‑calorie, Comfort food
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: shells, penne
- Instead of Sea Salt: kosher salt
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: whole wheat flour (will affect texture)
- Instead of Evaporated Milk: half‑and‑half, heavy cream, whole milk
- Instead of Velveeta Cheese: American cheese, processed cheese slices
- Instead of Sharp Cheddar Cheese: extra sharp cheddar, mozzarella
- Instead of Monterey Jack Cheese: colby, pepper jack
- Instead of Red Annatto Food Coloring: paprika (adds flavor), turmeric (yellow tint)
Equipment Needed
- Large Pot
- Colander
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Whisk
- Saucepan or Skillet
- Wooden Spoon
- 9x13‑inch Baking Dish
- Aluminum Foil
- Oven
Critical Steps — Do Not Skip
- Do not add oil to the pasta water; it prevents sauce adhesion.
- Do not over‑brown the roux; it will make the sauce bitter.
- Add evaporated milk gradually to avoid lumps.
- Stir constantly when melting cheese to prevent scorching.
- Cover the dish for the first 10 minutes of baking to keep the top from browning too early.
Chef Tips from the Video
- Use a mix of cheeses for depth of flavor; Velveeta for meltability, sharp cheddar for bite, Monterey Jack for a golden crust.
- If you prefer a less orange hue, reduce the annatto dye or substitute with a pinch of paprika.
- Line the baking dish with parchment paper for easier cleanup.
- A convection oven will give a more even, crispier top.
Troubleshooting
Sauce is too thick before baking.
Thin it with a splash of milk or water, whisk until smooth, then continue.
Sauce is too thin and runs off the noodles.
Let the sauce simmer a few more minutes to reduce, or add a teaspoon more flour to the roux.
Top does not brown.
Increase oven temperature to 400°F for the last 5‑10 minutes, or broil briefly while watching closely.
Noodles are mushy.
Under‑cook the pasta by 1‑2 minutes next time; the bake will finish cooking them.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until hot.
Freezer: Freeze unserved portions in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge and bake uncovered for 20‑25 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole, cover tightly with foil, and refrigerate up to 24 hours before baking.
- The assembled dish freezes well; wrap tightly and bake from frozen, adding 10‑15 extra minutes.
Frequently Asked Questions
What is the cultural significance and history of baked macaroni and cheese in American cuisine?
Baked macaroni and cheese became popular in the United States during the early 20th century as an affordable, comforting dish for families and school cafeterias. It evolved from British macaroni pudding and has become a staple at potlucks, holiday gatherings, and comfort‑food menus across the country.
What are the traditional regional variations of macaroni and cheese in the United States?
In the South, baked mac and cheese often includes a breadcrumb or cracker topping for extra crunch. In the Northeast, a cream‑based sauce with sharp cheddar is common, while the Midwest favors a blend of processed cheese like Velveeta for extra meltability. Each region adds its own twist to the basic recipe.
How is baked macaroni and cheese traditionally served in the American South?
Southern cooks typically serve baked mac and cheese as a side dish alongside fried chicken, collard greens, or barbecue. It is often topped with a crunchy crust of crushed crackers or breadcrumbs and may be baked in a cast‑iron skillet for a rustic presentation.
What occasions or celebrations is baked macaroni and cheese traditionally associated with in American culture?
Baked mac and cheese is a go‑to dish for family reunions, potlucks, Thanksgiving side tables, and casual gatherings like game nights. Its crowd‑pleasing nature makes it a favorite comfort food for birthdays and holiday meals.
How does baked macaroni and cheese fit into the broader American comfort‑food tradition?
It embodies the American comfort‑food ethos of simple, hearty ingredients that are inexpensive yet indulgent. The dish combines carbs, dairy, and a creamy sauce, delivering the nostalgic, satisfying flavors that define classic comfort meals.
What are the authentic traditional ingredients for baked macaroni and cheese versus acceptable substitutes?
Traditional ingredients include elbow macaroni, butter, flour, milk, and a sharp cheddar cheese. Acceptable substitutes are other short pasta shapes, evaporated milk or half‑and‑half for a richer sauce, and processed cheeses like Velveeta for extra meltability.
What other American dishes pair well with baked macaroni and cheese?
Baked mac and cheese pairs beautifully with fried chicken, BBQ ribs, collard greens, cornbread, and a simple green salad. The creamy richness balances smoky, salty, and tangy flavors of classic Southern and Midwestern plates.
What makes this baked macaroni and cheese recipe special or unique in American cuisine?
Marsha’s version uses evaporated milk for a super‑creamy sauce, Velveeta for a smooth melt, and a pinch of red annatto dye for a vibrant orange color without adding flavor. The two‑stage baking (covered then uncovered) ensures a silky interior and a golden, crispy crust.
What are the most common mistakes to avoid when making baked macaroni and cheese?
Common errors include adding oil to the pasta water, over‑browning the roux, adding all the milk at once (causing lumps), and baking uncovered from the start, which can dry out the sauce. Following Marsha’s step‑by‑step timing prevents these issues.
Why does this baked macaroni and cheese recipe use evaporated milk instead of regular milk or heavy cream?
Evaporated milk has about 50% less water than regular milk, giving the cheese sauce a richer, creamier texture without the extra fat of heavy cream. It also thickens faster, helping the sauce stay smooth during baking.
Can I make this baked macaroni and cheese ahead of time and how should I store it?
Yes. Assemble the casserole, cover tightly with foil, and refrigerate up to 24 hours before baking. For longer storage, freeze the unbaked dish; thaw overnight in the fridge and bake as directed, adding a few extra minutes if needed.
What does the YouTube channel Marsha specialize in?
The YouTube channel Marsha focuses on home‑cooked comfort food recipes, especially family‑friendly dishes that are easy to scale for gatherings. Marsha often shares personal tips, ingredient shortcuts, and cultural twists that make classic recipes more approachable.
How does the YouTube channel Marsha's approach to American comfort‑food cooking differ from other cooking channels?
Marsha emphasizes practical, no‑egg, pantry‑friendly versions of classic dishes, using ingredient swaps like evaporated milk and processed cheese for consistency. She also shares cultural anecdotes and encourages viewers to personalize recipes rather than follow strict gourmet standards.
Last updated: August 29, 2026
