There are two kinds of mac and cheese people: the from-scratch roux crowd and the people who know that canned cheddar cheese soup is the secret weapon that produces the creamiest, most foolproof baked mac and cheese every single time. This recipe is firmly in the second camp and not apologizing for it. Five ingredients, one bowl to mix, one pan to bake, and what comes out of the oven is rich, creamy, cheesy, and exactly what you want when you need something that makes everyone at the table happy.

The cream cheese is the other detail that sets this apart from a standard baked mac and cheese. It melts into the sauce and adds a smooth, tangy richness that makes the whole thing taste more intentional than a five-ingredient recipe has any right to. Cover it with foil for most of the bake to keep everything moist and creamy, then pull the foil for the last ten minutes if you want a golden, slightly bubbled top. Panko on top takes it one step further into the best mac and cheese you’ve made.

Ingredients Needed to Make Easy Baked Mac and Cheese

Five core ingredients and one optional topping. Here’s what you need:

Elbow noodles
Canned cheddar cheese soup (the base of the sauce and the key to a consistently creamy result without making a roux)
Milk (thins the sauce to the right consistency and adds richness)
Shredded Colby Jack cheese (melts beautifully and adds a mild, slightly tangy flavor; cheddar or any good melting cheese works too)
Cream cheese, softened (adds a smooth, tangy richness that takes the sauce to another level)
Salt and black pepper, to taste
Panko breadcrumbs, optional (sprinkled on top before baking for a golden, crunchy crust)

How to Make Baked Mac and Cheese

One bowl, one pan, and about an hour of mostly hands-off time.

1

Preheat and Cook the Noodles
Preheat the oven to 350°F. Cook the elbow noodles according to package directions until just al dente, about one minute less than the package suggests. They’ll continue cooking in the oven so pulling them slightly underdone prevents them from going mushy by the time the mac and cheese is fully baked. Drain and set aside.

2

3

Combine and Transfer
Add the cooked, drained noodles to the cheese sauce and stir to coat every piece of pasta evenly. Pour the mixture into a greased 13×9 baking dish and spread into an even layer. Top with an extra handful of shredded cheese and the panko breadcrumbs if using.

4

Bake
Cover the dish tightly with foil and bake at 350°F for 50 minutes. The foil traps steam and keeps the mac and cheese creamy throughout the entire bake rather than drying out on top. For a golden, slightly bubbled top, remove the foil during the last 10 minutes of baking. Let the dish rest for 5 minutes before serving.

Storing and Reheating

Baked mac and cheese stores well in the refrigerator for up to 4 days covered tightly or transferred to an airtight container. It will thicken considerably as it chills since the pasta continues absorbing the sauce overnight.

To reheat, add a splash of milk to the portion before warming to loosen the sauce back to its original creamy consistency. Microwave in 60-second intervals stirring between each, or reheat covered in a 325°F oven for 15 to 20 minutes. The stovetop in a small saucepan over medium-low heat with a splash of milk and frequent stirring also works beautifully and gives you the most control over the final texture.

This dish freezes well for up to 2 months. Let it cool completely, cover tightly with plastic wrap and then foil, and freeze. Thaw overnight in the refrigerator and reheat with a splash of milk as above. The texture will be slightly softer after freezing but still completely delicious.

How to Serve Easy Baked Mac and Cheese

This mac and cheese is a complete comfort food side dish and holds its own alongside just about everything. Serve it with BBQ ribs, pulled pork, grilled chicken, or fried chicken for a classic Southern-style spread. It’s an essential potluck and holiday table dish that travels well and stays warm in the pan for a long time without losing its creaminess.

For the BBQ Pulled Pork Mac and Cheese Bowl version, spoon the baked mac and cheese into individual bowls and top with slow-cooked Coke-braised BBQ pulled pork and extra BBQ sauce. That combination is one of the most satisfying things you can put in a bowl and it’s the natural next step from this base recipe.

For a weeknight dinner, serve alongside a simple green salad and garlic bread and call it a meal. Nobody will complain.