Homestyle Baked Macaroni and Cheese

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There is nothing better than Homestyle Baked Macaroni and Cheese.  If you’re looking for the best comfort food dinner recipe ever, then this is your recipe!  Watch the video showing you how to make baked macaroni and cheese, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Spoonful of Homestyle Baked Macaroni and Cheese in a casserole dish

I eat a lot of great food.  Trust me when I say that I eat well and I don’t deprive myself of what I’m craving.  So once in a while, I feel like I have to give my body a break and hold off on eating certain things.  I can give up sugar for a week or two.  I don’t like to give up wine, but that happens once in a while as well.  And limiting carbs every so often is good for whittling down my love handles.  

But there is one thing that I have a very tough time giving up:  CHEESE.  I love cheese.  I love cheese of every kind, color and nationality.  It’s part of my happy existence, and I just can’t say no to it all that often.  Because of that, I tend to buy GOOD cheese.  I love the gourmet cheese section at specialty markets, and I’m in heaven when I’m lucky enough to actually spot a cheese shop!

So you probably wouldn’t be terribly surprised to learn that I absolutely adore a good, homemade Baked Macaroni and Cheese.  It’s the best!

Homestyle Baked Macaroni and Cheese in a casserole dish

For this macaroni and cheese, I use an aged sharp cheddar.  The sharper the better, as far as I’m concerned.  I love the tangy flavor.  There isn’t a particular brand that I stick to, but I happen to enjoy Cabot’s varieties quite a lot.

I make this for dinner whenever I decide to place my body on a temporary carb-ban.  No one can ever resist Baked Macaroni and Cheese.  After a few major bites, you are delivered to Cheese Heaven and Beyond.  It’s totally worth it to cave into the craving.  My husband loves this recipe too. My son, however, thinks that this Mac and Cheese is TOO CHEESY!  What the heck?  Who is this boy… cause he’s totally not mine if he thinks something has TOO MUCH CHEESE?  I can’t even relate.  Crazy kid.

How to make Homestyle Baked Macaroni and Cheese

How to make Homestyle Baked Macaroni and Cheese:

Pictured above: the base of the Mac and Cheese is made on the stovetop and then transferred to a baking dish.  I top this one with a bacon and butter-cracker crumb topping.  It’s finished off in the oven in just 20 minutes, it browns nicely and comes out hot and bubbly and very cheesy!

If you’re worried about having decadent leftovers, then spread the cheese love and bring some to neighbors.  They’ll love ya!

If you’re looking for more delicious cheesy recipes for dinner, you might also enjoy my Mac and Cheese with Roasted Tomatoes or these Pork and Melted Cheese Hoagies. Philly Cheesesteak Cheesy Bread, Three Cheese Stuffed Shells with Creamy White Sauce, and One Pan Cheesy Jalapeno Chicken are also great dinner recipes for cheese addicts.

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Homestyle Baked Macaroni and Cheese

This baked mac and cheese recipe is the cheesiest!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 servings
Calories 507kcal
Course Main Course
Cuisine American
Keyword macaroni and cheese



  • 2 cups small (dry) elbow macaroni (or another small pasta)
  • 1/4 cup (1/2 stick) salted butter
  • 3 tablespoons all purpose flour
  • 2 cups milk
  • 8 ounces cream cheese, at room temperature
  • 1 tablespoon Dijon mustard
  • salt and pepper, to taste
  • 8 ounces shredded sharp cheddar cheese


  • 20 Ritz crackers (or another buttery cracker), crushed
  • 4 slices cooked, crispy bacon, chopped
  • 1 heaping tablespoon finely chopped fresh parsley


  • Cook the macaroni using package directions; drain.
  • Preheat the oven to 400 degrees F. Place a rack on the lower-third rung in your oven. Spray 2 1/2- quart baking dish with cooking spray.
  • Melt butter in a large saucepan over medium heat. Whisk in the flour. Cook until smooth and bubbly, stirring constantly. Whisk in the milk, cream cheese, Dijon mustard, salt and pepper. Cook for 3 to 5 minutes or until thickened, stirring constantly. Stir in the cooked pasta and cheddar cheese.
  • Spoon the cheesy macaroni into the prepared baking dish.
  • In a small bowl, mix the topping ingredients. Sprinkle the topping evenly over the top of the cheesy macaroni. Bake for 20 minutes, or until golden brown.



Serving: 1serving | Calories: 507kcal | Carbohydrates: 37g | Protein: 17g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 506mg | Potassium: 271mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 0.7mg | Calcium: 328mg | Iron: 1.3mg
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Lori Lange of Recipe Girl

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  • Deborah wrote:

    Seriously – there is no such thing as too much cheese! And I’m with you – the sharper the better. This sounds amazing!!

  • Tieghan wrote:

    The cheesier the better in my opinion! This looks delicious!

  • Jamie G wrote:

    Macaroni and cheese is comfort food to the MAX. I thought the point of mac ‘n cheese was the cheesier the better. 🙂

  • Robyn Stone | Add a Pinch wrote:

    I can almost taste this through the screen it looks so amazing! Yum Yum!

  • Elizabeth @ Confessions of a Baking Queen wrote:

    MMMM more cheese please! I definitely feel you on giving up cheese, oh the torture! Have you tried the Unexpected Cheddar at TJ’s? I literally go through blocks of that by the day!

  • patsy wrote:

    You’ve got my mouth watering for this mac and cheese! I’m with you… I can’t give up cheese when I’m watching what I eat, so I do tend to go with really good cheese so that it’s worth it. 🙂

  • Dorothy @ Crazy for Crust wrote:

    That topping is heavenly! I love mac and cheese and can never say no to it. I admire you being able to give up sugar for a week or two, man I wish I could do that!

  • Kate @ Only Cake Pops wrote:

    Oh my god! That looks amazing. Totally indulgent. I love the addition of the dijon mustard – give that cheese an extra kick. And so glad to see that bacon is included (should be mandatory in mac and cheese!)

  • Diane wrote:

    Hi Lori,
    Just found out about you on Pinterest! Now I have you on my Yahoo front
    page! Just love your site and I’ll be checking in atleast once a day!!
    Cheese chees cheese and noodles!!! woohoo! lol!

    • Lori Lange wrote:

      Nice to meet ya!

  • Kathryn wrote:

    How can it ever be too cheesy?! Mac n cheese is my absolute weakness – I definitely wouldn’t have been able to resist this!

  • Cookbook Queen wrote:

    Never too much cheese!! That bacon and cracker crust looks so fab!!

  • marcie@flavor the moments wrote:

    This looks to die for! I love the addition of the dijon mustard. That topping looks so perfectly crispy and golden brown. I’ll be making this!

  • Jenny Flake wrote:

    Seriously drooling over here at 7am, yum!!

  • April @barbellsandbellinis wrote:

    I am with you on the need for cheese – ommitting it is not an option on any of my diets!

  • Gerry @ Foodness Gracious wrote:

    No such thing as too much cheese. The boy needs to go to cheese bootcamp 🙂

  • Stacy | Wicked Good Kitchen wrote:

    Lori, I agree…fellow cheese fiend, here! Had to give up dairy, grains and sugar (including fruit!) last year for 6 months to recover from an illness. It. Was. So. Hard! Your Mac & Cheese recipe looks simply divine! xo

  • Jen @ Savory Simple wrote:

    Mac and cheese is pretty much one of my favorite things ever. This looks amazing.

  • Brian @ A Thought For Food wrote:

    The more cheese, the better. This would bring a smile to anyone’s face.

  • Joanne wrote:

    I always say that cheese is the one reason I could never go vegan…and this is really calling to me right now! No such thing as too cheesy. Ever.

  • Lauren at Keep It Sweet wrote:

    I can not imagine ever thinking that mac n cheese is too cheesy, ever! I wouldn’t be able to resist this either!