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4.34 from 9 votes

Dump and Bake Overnight Macaroni and Cheese

The easiest mac and cheese made made with overnight prep it's so easy and delicious!
Course Main Course
Cuisine American
Keyword mac and cheese, macaroni cheese bake
Prep Time 10 minutes
Cook Time 45 minutes
Chilling Time 1 day
Total Time 55 minutes
Servings 8
Calories 367kcal
Author Blair Lonergan


  • 4 cups milk
  • 2 cups uncooked elbow macaroni
  • 2 tablespoons butter, diced into small cubes
  • 16 ounces cheese, grated (I like to use cheddar cheese, but you can also use a blend of cheddar and muenster, mozzarella, or your other favorite cheeses)*
  • ¼ teaspoon salt


  • Grease a 13-inch by 9-inch baking dish. Spread half of pasta in bottom of dish. Sprinkle with half of cheese, dot with half of the butter, and sprinkle with half of the salt. 
  • Repeat layers using the remaining pasta, remaining cheese, remaining butter, and remaining salt. Pour milk evenly over pasta, cover with aluminum foil, and refrigerate for approximately 24 hours.
  • Bake, covered with foil, at 350°F (180°C) for approximately 45 minutes. Remove foil during the final 10 minutes to allow top to brown.


*I recommend using a block of cheese that you shred by hand on a box grater. The pre-shredded cheeses that you can buy at the store include stabilizers, and I don’t think that they melt as nicely in this recipe.
Serving a smaller family? Cut the ingredients in half and prepare the macaroni and cheese in an 8-inch square pan. The rest of the instructions remain the same.


Serving: 1/8 of the casserole | Calories: 367kcal | Carbohydrates: 26g | Protein: 21g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 61mg | Sodium: 478mg | Potassium: 305mg | Sugar: 7g | Vitamin A: 820IU | Calcium: 564mg | Iron: 0.8mg