Easiest Oven-Baked Mac and Cheese (Dump-and-Bake!)

By: Cassy Joy Garcia

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This Oven-Baked Mac and Cheese is incredibly delicious, and because it’s made dump-and-bake style, it’s also super easy, making it perfect for the new cook and the experienced chef all at once!

the top view of a casserole dish with oven-baked mac and cheese with one serving missing sitting next to a small wooden bowl with a serving of mac and cheese

MAC AND CHEESE! That’s it. Mac and cheese. That’s all you need to hear, right?! I mean, I was sold on this dish immediately after reading the title. It’s easy, it’s CHEESY, it’s oven-baked mac and cheese!

This real deal mac and cheese is spectacular enough for your holiday spread but easy enough to throw together any time that you’re feeling like you need to nosh on some true comfort food. Bottom line, it’s the perfect side dish for any and all occasions, the whole family will love it, and it takes minimal active kitchen time! Are you in? I’m in!

What makes this the best mac and cheese?

I’m a sucker for mac and cheese, but let’s be honest, sometimes you take a bite of mac and cheese and it just does not hit the spot. The cheese is “eh,” the creamy, gooey texture is lacking, and it’s chock full of mysterious ingredients that are likely to cause a stomachache in an hour or two. THIS mac and cheese, though, is the total opposite of all of that: it’s super easy (really, anyone can do it!) thanks to our fail-proof dump-and-bake method, requires minimal ingredients (all of which you can pronounce!), and it is ultra-cheesy and creamy (like good mac and cheese should be!). 

Baked Mac and Cheese Ingredients

This easy mac and cheese calls for just a few simple, everyday ingredients! Here’s what you’ll need to add to your next grocery list:

  • Elbow Pasta – to start, you’ll need 12 ounces of dried elbow macaroni. We use (and love) THIS gluten-free option, but know that regular macaroni will totally work too!
  • Milk – you’ll also need 3 cups of milk – we used regular, whole cow’s milk, but feel free to use plain, unsweetened almond milk if you’d prefer.
  • Salt + Pepper + Garlic Powder – to season, we’ll use 1 teaspoon of salt and a ¼ teaspoon of black pepper.
  • Butter – in order to really take the creamy, richness of this dish over the edge, you’ll also need 4 tablespoons of butter.
  • Heavy Cream + Cream Cheese – 1/2 cup heavy cream and 4 ounces of cream cheese help make this mac and cheese super creamy.
  • Shredded Cheese – what is macaroni and cheese without cheese?! It’s not mac and cheese, that’s for sure! You’ll need 3 cups of shredded cheese here! We used half sharp cheddar for flavor and half gouda for creaminess!
  • Breadcrumbs – to add a little bit of texture and pizazz to our mac and cheese, we’ll need a ½ cup of breadcrumbs to sprinkle overtop! Feel free to use gluten-free or regular breadcrumbs here.
the top view of a casserole dish filled with uncooked macaroni noodles sitting on a marble surface
the top view of a casserole dish wish raw macaroni noodles and sliced butter sitting on a marble surface
the top view of the oven-baked mac and cheese breadcrumb topping sitting in a small glass bowl on a marble countertop
the top view of a casserole dish with raw macaroni noodles and milk, ready to go into the oven
the top view of a casserole dish of cooked macaroni noodles and shredded cheese not yet stirred in sitting on top
the top view of a casserole dish of cooked macaroni noodles, shredded cheese, and topped with breadcrumbs, all sitting on a marble surface
the top view of a foil covered casserole dish sitting on a marble surface
the top view of a casserole dish with cooked macaroni noodles and shredded cheese being stirred in with a wooden spoon all sitting on a marble surface
the top view of a finished casserole dish of oven-baked mac and cheese

How to Make the Easiest Mac and Cheese

This is the absolute easiest mac and cheese that you will ever make, and it yields the tastiest and most decadent mac and cheese that you will ever eat! Here’s how you’ll throw this one together:

  • Preheat the Oven – preheat the oven to 400°F.
  • Combine the Pasta, Milk, and Salt – add the pasta, milk, and salt to a 3-quart baking dish and stir to combine.
  • Add Some of the Butter – slice two tablespoons of butter and place over top of the macaroni + milk mixture.
  • Cover and Bake – cover the dish with a fitted lid or aluminum foil as tightly as possible (this is important…the tighter the better!), then bake for 30 minutes. 
  • Combine the Butter, Breadcrumbs, and seasonings – while the macaroni bakes, combine the other 2 tablespoons of butter (this time melted), ½ cup of breadcrumbs, 1 teaspoon dried parsley, and 1/2 teaspoon garlic powder.
  • Stir in the Cheese – after 30 minutes, remove the macaroni from the oven and take off the lid or foil covering. Stir in the cream cheese, heavy cream, two cups of shredded cheese and the black pepper. 
  • Top + Bake – sprinkle the remaining cup of cheese over top of the macaroni and cheese, followed by the breadcrumbs, then return to the oven and bake, uncovered, for 15 minutes, until the breadcrumbs and cheese are browned on top.
  • Serve + Enjoy!

What's the best type of cheese to use for mac and cheese?

When it comes to homemade macaroni and cheese, we recommend using two types of cheese if you can – one for creaminess and one for flavor. We used gouda for creaminess and sharp cheddar for flavor in this recipe, but feel free to use a different kind of cheese if you wish. Any combination of cheeses listed below will work beautifully:

  • ANY Cheddar Cheese (mild, white, sharp, etc.)
  • Gouda
  • Gruyere
  • Fontina
  • Parmesan
  • Havarti
  • Monterey Jack

Tips for Creamy Mac and Cheese

While we feel like we cracked the code on creamy oven-baked mac and cheese, there are definitely a few tips that will ensure that your finished product is as creamy as ours was! 

  • Use Freshly Shredded Cheese – we are all about convenience over here, and typically, we are game for buying a bag of pre-shredded cheese, but when it comes to homemade mac and cheese, buying a block and shredding it yourself is the way to go. Pre shredded cheese contains anti-caking agents, making it less creamy and rich than the freshly shredded stuff.
  • Add More Whole Milk – if your mac and cheese isn’t as creamy as you’d like, feel free to add another splash of milk! Also, whole milk makes for a much creamier mac and cheese than skim or 2% milk, so when it comes to mac and cheese, we say that splurging on the good stuff is totally worth it!
  • Don't Skip the Cream Cheese – the cream cheese in this recipe is essential for making a super creamy sauce!

the side view of a small wooden bowl of macaroni and cheese with a forkful of mac and cheese lifting out of the bowl

Can this be made without the breadcrumb topping?

Absolutely! If you prefer your baked macaroni and cheese sans breadcrumbs, feel free to leave them off, and enjoy a bowl of cheesy goodness after it’s baked for 30 minutes and the cheese is stirred in.

Can mac and cheese be frozen?

It can! This mac and cheese recipe freezes really well, actually. When it comes to freezing, you can go one of two routes: freeze the whole dish together (this is great if you know that it’ll all get eaten relatively quickly after it’s thawed and reheated), or portion the macaroni and cheese into individual containers and freeze it that way (this is great if you know that you (or your family) will only eat a small amount of thawed and reheated mac and cheese at a time). To reheat, simply transfer your mac and cheese into an oven-safe dish and pop it into a 350°F oven for 30-45 minutes, until warmed through, or give it a quick zap in the microwave. 

the side view of a casserole dish of oven-baked mac and cheese with one serving removed and a serving spoon scooping out another serving

Can mac and cheese be made ahead of time?

Definitely. We do think that the breadcrumb topping is best served right out of the oven, though, so if you’re planning on making this dish ahead of time, hold off on combining the breadcrumbs + butter, topping the mac and cheese, and giving it the final 15-minute uncovered bake (to get the breadcrumbs browned and crispy) until you’re ready to serve it.

Mac and Cheese Variations

While this classic mac and cheese is my absolute favorite, this side dish can totally be jazzed up and even turned into more of a complete meal all on its own! Here are a few variations worth trying:

  • Add a Protein – when you stir the cheese into your macaroni, feel free to stir in some cooked chicken, lobster, cooked and crumbled ground beef, or even sliced fully cooked sausage to transform this side dish into a decadent main dish.
  • Add Green Onions + Bacon – for a loaded take on macaroni and cheese, top the dish with cooked and crumbled bacon and sliced green onions just before serving.
  • Add Spinach – for a little extra green in your meal, stir in 9 ounces of frozen spinach (defrosted and squeezed of excess water) at the same time that you stir in the shredded cheese.

We hope you enjoy this uber comforting, easy baked mac and cheese!

Additional Mac and Cheese Recipe

Love the idea of a quick and easy mac and cheese? Check out this Instant Pot Mac and Cheese recipe!


Easiest Oven-Baked Mac and Cheese (Dump-and-Bake!)

This oven-baked mac and cheese is creamy, cheesy, and comes together with minimal effort in just one pan!

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 8
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


  • 12 ounces dried elbow pasta
  • 3 cups milk
  • 1 teaspoon sea salt
  • 4 tablespoons butter, divided
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 4 ounces cream cheese, cut into 1/2 inch cubes
  • 1/2 cup heavy cream
  • 3 cups shredded cheese, divided
  • 1/2 cup bread crumbs


  1. Preheat the oven to 400 F.
  2. Add the pasta, milk, and salt to a 9×13 inch, or other 3-quart baking dish, and stir to combine. Then, slice two tablespoons of butter and place over top of the macaroni.
  3. Cover the dish with a fitted lid or aluminum foil as tightly as possible, then bake for 30 minutes.
  4. While the macaroni bakes, combine 2 tablespoons of melted butter with the breadcrumbs, parsley, and garlic powder.
  5. After 30 minutes, remove the macaroni from the oven and very carefully take off the foil. Stir in the pepper, heavy cream, and cream cheese until it is fully melted, then stir in two cups of shredded cheese.
  6. Sprinkle the remaining cup of cheese over top of the macaroni, followed by the breadcrumbs, then return to the oven and bake, uncovered, for 15 minutes, until the breadcrumbs and cheese are browned on top.


  • To make this gluten-free: use gluten-free elbows and gluten-free breadcrumbs. We used this pasta and these bread crumbs.

Keywords: macaroni and cheese, mac and cheese, baked mac and cheese

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Recipe rating

  1. Katie says:

    Mac and cheese is my love language! Do you think this would bake/freeze well with a pasta like Banza?

    1. Brandi Schilhab says:

      Mine too!! We haven’t tried it, Katie, so we can’t say for sure! Let us know if you try it though!

  2. Nicole says:

    Wow was this recipe a Godsend! My 3 and 5 year olds helped me make it while I wore my 4 mo so you know it’s easy! The only changes I made (based on what I had) were I used crush coconut oil veggie straws for the breadcrumbs and Parmesan for the top and also snuck in some shredded carrots and yellow beets. This was decadent and delicious and a winner all around! I did 1.5x so we have enough for leftovers this week. Keep these recipes coming, so fantastic!!

    1. Brandi Schilhab says:

      Yum! That sounds fantastic! So glad you all loved it, Nicole!

  3. Kelly Marie says:

    I tried this recipe for dinner tonight and it was really good. My whole family loved it. A question though – at the top of the post it calls for 1 pound of macaroni and 4 cups milk, and at the bottom it says 12 oz macaroni and 3 cups milk. Not sure which is the correct version. I ended up going somewhere in between. Thanks for all your great recipes!

    1. Brandi Schilhab says:

      So glad you caught that! I just fixed it to read 12 ounces of pasta + 3 cups of milk in both places! Thank you!

  4. Jess says:

    Overall a great recipe!
    The bread crumbs with a hint of garlic was a nice touch! I added one more cup of cheese than what it called for because #cheeseislife and also added a little more pepper! I just dumped in 1 lb (16oz) of pasta instead of 12 oz like it called for and it was fine… except for reheating it was a little dry so I just added some milk and it worked like a charm!
    Definitely will make this again!

    1. Brandi Schilhab says:

      So glad you enjoyed it, Jess!

  5. Phyllis Malallah says:

    What are the nutritional values on this dish?

    1. Brandi Schilhab says:

      I just added it to the recipe card, Phyllis!

  6. Angie Morris says:

    Please add Pinterest links to this post! I want to save it to my Thanksgiving board, but Pinterest can’t seem to ‘find’ any images (mobile version)

    1. Brandi Schilhab says:

      They should be attached to the post, Angie! If you click the Pinterest icon on the right side of the screen (if you’re on a desktop computer), they should pop up!

  7. Chris says:

    Can you use 2% milk instead of heavy cream?

    1. Brandi Schilhab says:

      You can! Just know that it won’t be as creamy as it is with heavy cream!

  8. Sandy says:

    Do you boil pasta first?

    1. Brandi Schilhab says:

      Nope, it goes in raw!

  9. Annaika S says:


    Absolutely fantastic. Thank you!

    1. Brandi Schilhab says:

      Wahoo! Thanks so much, Annaika!

  10. Bethany Hines says:

    Wow! My husband was so skeptical about putting “uncooked noodles” in the oven But we devoured this stuff! It was so yummy!

    1. Brandi Schilhab says:

      Score!! We’re so glad!!

  11. Amy says:

    This recipe was great! I substituted Banza chickpea pasta, almond milk, & low-fat cream cheese and it was still delicious.

    1. Brandi Schilhab says:

      So glad you loved it, Amy!!

  12. Shauna says:

    This was incredible! My favorite mac and cheese that I’ve ever made.

    1. Brandi Schilhab says:

      Wahoo! That’s so great to hear, Shauna!

  13. Linda says:

    I found this after I boiled the macaroni. How can I make this with cooked noodles? Next time I promise I’ll leave them alone : )

    1. Brandi Schilhab says:

      Oh no! We haven’t made this with cooked noodles, Linda! So sorry!

  14. Mal says:

    LOVE IT! Just made this and it was perfect. Great work!

    1. Brandi Schilhab says:

      Wahoo! So glad to hear that, Mal!

  15. Kelly Hawthorne says:

    If using the GF noodles, do you still not cook them? Does it adjust the bake time?

    1. Brandi Schilhab says:

      We used gluten-free noodles, Kelly, so no need to adjust anything in the recipe to accommodate that!

  16. Erin says:

    So glad I have this recipe in my life now! Since trying this, I haven’t made a single mac n cheese with bechamel. So easy!

    1. Brandi Schilhab says:

      That’s so great to hear, Erin! Thank you so much for sharing this with us!

  17. TB says:

    The article says to add the pepper to the breadcrumbs and the sauce but the recipe itself says to add only to the sauce…

    1. Brandi Schilhab says:

      The recipe card is correct. I’ve updated the article!

  18. Crystal Lillge says:

    Made this for dinner tonight. Super delicious! My pasta was in a 16 oz box so I added an extra cup of milk and cooked an extra 5 minutes in the initial pasta bake. Otherwise, followed the recipe exactly & it was excellent! Served it with steamed veggies to round out the meal.

    1. Brandi Schilhab says:

      I’m so glad you enjoyed the mac and cheese, Crystal! Thank you so much for sharing this with us!!

  19. Erin says:

    Anyone try this in a crockpot?

    1. Brandi Schilhab says:

      I haven’t tried it in a crock pot, but we do have an Instant Pot mac and cheese recipe, if that’s helpful!

  20. Amy Hutton says:

    If I am making it ahead of time do I still cook it with the heavy cream and the Cream cheese? Do I put it back in the oven

    1. Melissa Guevara says:

      Hi Amy! If you are making it ahead of time, assemble and bake as instructed to step 5, then complete step 6 before you are ready to serve. ~Melissa

  21. Jillian says:

    Could this be made in a Dutch oven with the lid on? Thank you!!

    1. Melissa Guevara says:

      Yes, that should work! -Melissa

  22. Kristin D'Emanuele says:

    This Mac and cheese is amazing! So easy to make and so delicious. Even my picky son loved it! Definitely will be a holiday staple in our house!

    1. Melissa Guevara says:

      So glad to hear that it was a hit all around, Kristin! Thank you for taking the time to share with us. -Melissa