Mom's Baked Macaroni and Cheese

Mom's cooking is the best! Especially when it's her family-favorite Baked Macaroni and Cheese, loaded with melty Vermont white cheddar. Around our parts, it's just not a holiday meal without it.
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Around here, it's not a holiday without macaroni and cheese. -- A big pan of Mom's baked macaroni and cheese loaded with Vermont white cheddar and creamy white sauce, to be exact.

Whether it be Thanksgiving, Christmas, Easter, or any other big family gathering, a pan of Mom's baked macaroni and cheese is a must. And as of a few years ago, the responsibility of making this classic dish shifted from Mom to me. It's now one of the staples I'm expected to bring when our family gets together, an honor I've been happy to take on. Because everyone loves their mac and cheese, right?

Whether it be Thanksgiving, Christmas, Easter, or any other big family gathering, a pan of Mom's baked macaroni and cheese is a must.

Having grown up in Vermont, our family's macaroni and cheese recipe is loaded with Cabot Vermont white cheddar, of course.  Barre, Vermont, the town I grew up in, is only about 20 minutes from Cabot creamery, so Cabot cheese is very near and dear to my heart. And very near and dear to my taste buds, too.  

Now that I live in North Carolina, Cabot white cheddar is still my go-to when it comes to making our beloved baked macaroni and cheese. But if you're not able to easily get Cabot Vermont white cheddar in your area, that's no problem --  any white cheddar will work just fine. Or, use orange cheddar if you prefer, as it works just fine, too.

Mom's Baked Macaroni & Cheese Ingredients:

Truth be told, Mom's Baked Macaroni & Cheese comes together with a pretty short list of simple, humble ingredients. But don't be deceived by this simplicity, these humble ingredients come together to create pure mac and cheese deliciousness!

To whip up a pan, you'll need:

• Elbow macaroni - The mainstay of macaroni and cheese. Other pasta shapes can be used if you'd like, but come on, it's just not the same. If you do want to use a different pasta shape, we recommend cavatappi (like corkscrew macaroni), jumbo elbow macaroni, or penne.

• Vermont white sharp cheddar cheese - The star of the mac & cheese show! Cabot Vermont white sharp cheddar is our go-to for the best macaroni and cheese. If you're not able to easily get Cabot Vermont cheddar in your area, any white cheddar will work. Or, use orange cheddar if you prefer, as it works just fine, too. We have also been known to use a combination of Cabot Vermont Seriously Sharp and Extra Sharp white cheddar cheeses, as well. -- They create amazing flavor for the sharp cheddar lovers out there.

• Unsalted butter - The starting point of the mac and cheese's white sauce, and also brings wonderful richness to the dish. We recommend sticking with unsalted butter. If you do use salted butter, reduce the amount of salt added to the white sauce, taste the sauce at the end of cooking, and adjust the salt as needed.

• All-purpose flour - Combines with the recipe's butter to create the base of the mac and cheese's white sauce. Flour is what thickens the sauce and creates its creamy texture.

• Whole milk - The foundation (and bulk) of the mac and cheese's white sauce. Lower-fat 2% milk can be used if you prefer, though the white sauce and finished dish will not be quite as rich and creamy as one made with whole milk. We do not recommend using 1% or skim milk for this dish.

• Salt & black pepper - The simple seasonings of the dish. As with most foods, a bit of salt and pepper enhance the mac & cheese's flavors.

White sauce brings fabulous creaminess to each and every bite of the finished macaroni and cheese.

How to Make Mom's Baked Macaroni & Cheese:

In keeping with its simple ingredients, Mom's Baked Macaroni and Cheese comes together pretty simply, as well. To whip up a pan of the cheesy deliciousness, start by first shredding some white cheddar -- and lots of it. We use a full 3 cups of shredded cheese, which makes this mac and cheese nice and cheesy.

Then start creating the macaroni and cheese layers by placing a layer of cooked macaroni noodles in the bottom of a greased baking dish.

Top the macaroni layer with a layer of shredded cheddar. Then repeat to make two layers total, and set the macaroni and cheese layers aside while you prepare the dish's white sauce.

One of the things I love best about Mom's baked macaroni and cheese recipe is that the macaroni gets all surrounded in a rich, thick white sauce. White sauce brings fabulous creaminess to each and every bite of the finished macaroni and cheese.

Preparing the white sauce is pretty simple. -- It just takes a few basic ingredients and a little stirring while it thickens up.

To get the white sauce started, first melt some butter in a saucepan over medium heat. Then whisk in a little all-purpose flour. The flour serves as the thickening agent for the sauce.

Once the flour is incorporated into the butter, gradually whisk in milk and season with a bit of salt and pepper. Then bring the mixture to a boil for about a minute, whisking constantly. As the mixture cooks, it will thicken into a nice creamy sauce.

Pour the white sauce evenly over the top of the macaroni and cheese layers prepared in the baking dish.

Then top the white sauce with a little more shredded cheddar.

Finally, bake the macaroni and cheese until it's bubbling around the edges and beginning to get some nice golden brown areas on the top.

I have forgotten to save some shredded cheddar for the top before, and baked the macaroni and cheese with just the white sauce on top. While the flavor will still turn out the same without the sprinkling of cheese, the macaroni and cheese won't develop the nicely browned areas on top without it.

How to Control the Texture of Your Finished Baked Macaroni and Cheese:

Now, there's a little trick you can use in baking this macaroni and cheese that lets you determine your desired texture -- whether you want the finished result "loose" and creamy, or more firm. And it all has to do with when  you bake the macaroni and cheese.

For Creamier Mac & Cheese:

So how do you make creamy baked macaroni and cheese? -- Bake the mac and cheese immediately after pouring on the white sauce.

Baking the macaroni and cheese immediately after assembling with the white sauce will result in a very creamy, "loose" macaroni and cheese with the noodles all tending to stay separate -- like in the photo below:

For "Firmer" Mac & Cheese:

And how do you make "firmer" mac and cheese that sort of clumps together? -- Assemble and then let it set before baking.

That's right, to get that "firmer" macaroni and cheese texture, cover and refrigerate the assembled macaroni and cheese overnight or for at least 4-6 hours before baking. The result will be a macaroni and cheese that's more firm in texture, with the noodles more adhering together in clumps, like in the photo a little bit below in this post.

Personally, our family prefers our mac and cheese firm. So I always assemble my pan of mac and cheese the day before serving, and let it stand in the refrigerator overnight before baking. Not only does this give the texture result we love, it also adds make-ahead convenience for our mac and cheese, too.

There's a little trick you can use in baking this macaroni and cheese that lets you determine your desired texture. And it all has to do with when  you bake it.

When it comes to macaroni and cheese, Mom's cooking is the best! So mac and cheese lovers, tuck Mom's family-favorite Baked Macaroni and Cheese recipe away for when you make your next batch. 

Loaded with melty Vermont white cheddar and creamy white sauce, this mac & cheese is full of fabulous cheesy flavor we hope you'll love as much as we do. Because around our parts, it's just not a holiday meal without it! 

Check out these other super tasty mac & cheese recipes:

• 2-Cheese Baked Macaroni and Cheese
• Ham Macaroni and Cheese
• 5-Cheese Stovetop Macaroni and Cheese
• Slow Cooker Macaroni and Cheese
• Slow Cooker Bacon Macaroni and Cheese
• Smoked Gouda Macaroni and Cheese
• Mac & Cheese Muffins
• More side dishes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

macaroni and cheese, baked macaroni and cheese, white cheddar, recipe

Side Dishes

American

Yield: 10-12 servings

Author: Tracey | The Kitchen is My Playground

Mom's Baked Macaroni and Cheese

Mom's cooking is the best! Especially when it's her family-favorite Baked Macaroni and Cheese, loaded with melty Vermont white cheddar. Around our parts, it's just not a holiday meal without it.

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

Ingredients

Macaroni & cheese layers:

• 1 1/2 c. (8 oz.) uncooked elbow macaroni
• 3 c. grated Vermont white sharp cheddar cheese

White sauce:

• 1/4 c. unsalted butter
• 1/4 c. all-purpose flour
• 2 c. whole milk
• 1/2 tsp. salt
• 1/8 tsp. black pepper

Instructions

Prepare macaroni & cheese layers:

1. Cook macaroni in salted water; drain.
2. In a 1 & 1/2-quart baking dish coated with non-stick cooking spray, layer macaroni and cheese in this order: 1. 1/2 of the macaroni, 2. one cup cheese, 3. remaining macaroni, and 4. one cup cheese.
3. Set aside.
4. (NOTE: You're not using all of the shredded cheese when making the layers here. -- Reserve 1 cup of cheese to sprinkle on top of the entire dish once assembly is completed.)

Prepare white sauce:

1. Melt butter in a medium saucepan over medium heat. Remove from heat and whisk in flour.
2. Return to heat and gradually whisk in milk. Add salt and pepper.
3. Bring to a boil, whisking constantly. Boil gently for about one minute until sauce is thickened.
4. Pour white sauce evenly over the top of macaroni in the prepared baking dish. Top with remaining one cup cheese.

Bake:

1. For creamier "looser" macaroni and cheese, bake immediately. For "firmer" macaroni and cheese, cover and refrigerate overnight or for at least 4-6 hours before baking.
2. Bake at 375℉ for 35-45 minutes until cheese is melted and top is lightly browned.

TRACEY'S NOTES:

1. For a 9x13-inch pan, I make 1 & 1/2 times the recipe.
2. For cheese, we use Cabot brand Vermont sharp or extra-sharp white cheddar. We have also been known to use a combination of Cabot Vermont Seriously Sharp and Extra Sharp white cheddar cheeses, as well. -- They create amazing flavor for the sharp cheddar lovers out there.

Similar Recipes

Mac and Cheese Muffins

Stovetop Smoked Gouda Mac & Cheese

Slow Cooker Macaroni & Cheese

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