Sprinkle about 1½ cups of the shredded cheddar cheese evenly over the milk and pasta mixture, reserving the remaining ½ cup for later. Do not stir; leaving it layered helps create a creamy texture as it bakes.
Cover the ceramic dish tightly with foil to trap in steam, then place it on the middle rack of the preheated oven. Bake for 35–40 minutes, until the pasta is mostly tender when you poke a piece with a fork.
Carefully remove the dish from the oven and take off the foil, watching for hot steam. Stir the mac and cheese well from the bottom, scraping up any thickened cheesy bits and mixing them into the sauce so it becomes creamy.
Sprinkle the remaining ½ cup shredded cheddar cheese evenly over the top. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is melted, bubbly, and lightly golden around the edges.
Let the mac and cheese rest for about 5–10 minutes before serving so the sauce can thicken slightly and cling to the noodles. Taste and add a pinch more salt if needed, then scoop into bowls and serve warm.
Variations & Tips
For picky eaters, use mild cheddar or a blend of mild cheddar and mozzarella for a gentler flavor and extra stretch. If your family likes a little more richness, stir in an extra tablespoon of butter when you mix the pasta after the first bake. To make it feel a bit more grown-up, add a pinch of black pepper or paprika with the salt, or stir in a handful of grated Parmesan when you mix the pasta. For a crunchy top, toss 1/2 cup breadcrumbs with a teaspoon of olive oil or melted butter and sprinkle it over the cheese before the final bake. You can also stir in small, quick-cooking add-ins—like finely chopped ham, cooked bacon bits, or thawed peas—after the first bake when you’re stirring the pasta, then finish as directed. If you need to stretch the meal, serve the mac and cheese in smaller scoops and round out the plate with extra veggies or a simple salad.
