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Homemade Macaroni and Cheese Recipe
Make creamy homemade mac and cheese with cheddar, milk and butter in under 30 minutes. Perfect comfort food for any weeknight dinner.
Macaroni and cheese—often shortened to “mac and cheese”—is a classic comfort-food casserole that combines cooked elbow pasta with a smooth, velvety cheese sauce typically built from sharp cheddar, butter, milk, and a light flour roux for thickening. Once mixed, the dish is usually baked until bubbling and crowned with a golden layer of melted cheese or seasoned breadcrumbs for added texture. Frequently served as either a hearty side or a standalone main course, mac and cheese is popular at weeknight family dinners, holiday gatherings, and potluck buffets alike, valued for its straightforward preparation, familiar flavors, and crowd-pleasing appeal.
Homemade Macaroni and Cheese Recipe
Think of this mac and cheese as a flexible template: swap in Gruyère for extra nuttiness, sneak in veggies, or top it with crispy bacon to turn it into a full meal. With simple pantry staples and just one pot before the bake, it’s weeknight-friendly yet special enough for a casual get-together.
Prep Time
15 minutes
15 minutes
Cook Time
45 minutes
45 minutes
Total Time
60 minutes
60 minutes
Ingredients
Elbow macaroni, uncooked – 8 oz (about 2 cups)
- Unsalted butter – 2 tbsp
- All-purpose flour – 2 tbsp
- Whole milk – 2 cups
- Sharp cheddar cheese, freshly shredded – 2 cups (≈ 8 oz)
- Salt – ½ tsp, plus extra for pasta water
- Freshly ground black pepper – ¼ tsp
- Dry mustard powder – ¼ tsp (optional, adds depth)
- Smoked paprika – 1 pinch (optional)
- Panko bread crumbs – ½ cup (optional crunchy topping)
- Unsalted butter, melted – 1 tbsp (for toasting crumbs, optional)
- Grated Parmesan cheese – ¼ cup (optional finish)
Method
Bring a large pot of salted water to a boil
- Add macaroni and cook until al dente according to package directions
- Drain the pasta and set it aside
- Preheat the oven to 350°F
- Melt butter in a saucepan over medium heat
- Whisk flour into the melted butter to create a smooth roux
- Cook the roux for about two minutes, stirring constantly
- Slowly pour in milk while whisking to prevent lumps
- Simmer the sauce until it thickens and coats the back of a spoon
- Season the sauce with salt, pepper, and a pinch of paprika
- Remove the pan from heat and stir in shredded cheddar until fully melted
- Fold the drained macaroni into the cheese sauce until evenly coated
- Grease a baking dish with butter or nonstick spray
- Spoon the macaroni and cheese mixture into the prepared dish
- Combine breadcrumbs with melted butter and sprinkle over the top
- Bake the dish until the topping is golden and the cheese bubbles around the edges
- Let the macaroni and cheese rest for five minutes before serving
Nutrition (whole recipe)
Calories
2628 kcal Protein
116 g Fat
134 g Carbs
233 g Fiber
8 g Sugar
30 g
2628 kcal Protein
116 g Fat
134 g Carbs
233 g Fiber
8 g Sugar
30 g
Notes
Chef’s Note: Undercook the pasta by about 2 minutes— it will finish in the oven and stay pleasantly al dente instead of going mushy. For a silkier sauce, grate your own cheese (bagged shreds contain anti-caking agents that can make the sauce grainy) and whisk in a teaspoon of Dijon or a dash of hot sauce to sharpen the cheddar’s flavor.
why this recipe
This homemade mac and cheese earns a coveted spot in any cook’s repertoire because it strikes the perfect balance between comforting familiarity and elevated flavor: the velvety sauce is enriched with a trio of sharp cheddar, nutty Gruyère, and a subtle hint of smoked paprika, clinging to every noodle for an irresistibly creamy bite, while a buttery, golden breadcrumb crust adds a satisfying crunch that keeps each forkful exciting.
FAQs
FAQ acf
Frequently Asked Questions
Can I make this macaroni and cheese ahead of time and bake it later?
Yes—assemble the mac and cheese right up to the breadcrumb stage, let it cool, then cover and refrigerate for up to 24 hours. When you’re ready to serve, bake it straight from the fridge (add about 10 extra minutes to the baking time) until the center is hot and the topping is golden. If the chilled casserole seems dry, drizzle 1–2 tablespoons of milk over the top before it goes in the oven to restore creaminess.
What’s the best way to reheat leftovers so the mac and cheese stays creamy?
Spoon the leftovers into an oven-safe dish, stir in a tablespoon or two of milk per cup of mac, cover tightly with foil, and warm at 325 °F (160 °C) for about 15 minutes, just until heated through. The added moisture loosens the sauce while the gentle, covered bake prevents it from drying out; if you’re in a hurry, the same milk-and-cover trick works in the microwave using 50 % power and 1-minute bursts, stirring between each.
Can I freeze this mac and cheese for longer storage?
Yes—mac and cheese freezes best before baking. Cool the assembled dish, wrap it tightly in plastic plus a layer of foil, and freeze for up to 2 months. Bake straight from frozen, covered, at 350 °F for 50-60 minutes (uncover for the last 10 to crisp the topping), or thaw overnight in the fridge and bake as usual, adding a splash of milk if it seems dry.