Name: Homemade Mac And Cheese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups elbow macaroni; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk (whole or 2%); 2 cups shredded cheddar cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp paprika (optional)

There’s nothing more comforting than a warm, creamy bowl of homemade mac and cheese. The golden crust, the gooey cheese pull, and that irresistible rich flavor—this dish truly defines comfort food.

I first perfected this recipe during a snowy weekend when I was craving something cozy and indulgent. It’s become a family favorite ever since, gracing our table at least once a month. Whether you’re feeding a crowd or indulging in some “me-time,” this mac and cheese never disappoints.

Let’s dive into what makes this dish so special and how you can whip it up in no time!

Why You’ll Love This Homemade Mac and Cheese

First off, it’s incredibly quick and easy. From stovetop to oven, the whole process takes less than an hour—perfect for busy weeknights when time is precious.

The cheese sauce is velvety smooth, made with a blend of sharp cheddar and creamy Gruyère for a perfect balance of flavor. It coats every piece of pasta beautifully, making every bite a cheesy delight.

You’ll love how versatile this dish is. Whether you want to add bacon, swap in gluten-free pasta, or experiment with different cheeses, this recipe adapts effortlessly.

Finally, it’s a true crowd-pleaser. From picky kids to discerning adults, everyone loves a hearty serving of mac and cheese. Plus, it makes for excellent leftovers—if there are any!

Ready to gather your ingredients and get started?

Ingredients Notes

Pasta: Classic elbow macaroni works best because its shape holds onto the cheese sauce. Feel free to experiment with shells or cavatappi for a fun twist.
Cheese: A combination of sharp cheddar and Gruyère is my go-to for maximum flavor. Cheddar provides that signature tang, while Gruyère adds nuttiness and melts beautifully. For variety, you can include mozzarella, Parmesan, or even a hint of blue cheese.
Milk and Cream: The sauce starts with a blend of whole milk and heavy cream, which gives it that luscious texture. For a lighter option, use 2% milk or half-and-half, but the result won’t be as rich.
Butter and Flour: These are the foundation of the roux, which thickens the sauce. Don’t skip this step—it’s what keeps your cheese sauce from being grainy!
Seasonings: A dash of mustard powder, paprika, and a pinch of nutmeg enhance the flavor profile without overpowering the dish. Salt and freshly cracked pepper bring it all together.
Breadcrumbs: Topping the mac and cheese with buttery breadcrumbs adds a delightful crunch that contrasts the creamy pasta.

You’ll also need a large pot for cooking the pasta and a casserole dish for baking the finished masterpiece.

How to Make This Homemade Mac and Cheese

Creating the ultimate homemade mac and cheese is easier than you might think. Let’s walk through the process step by step.

Step 1: Cook the Pasta

Start by boiling a large pot of salted water. Add the elbow macaroni and cook until al dente, about 1-2 minutes less than the package instructions. This prevents the pasta from becoming mushy during baking. Drain and set aside.

Step 2: Make the Roux

In a medium saucepan, melt butter over medium heat. Once melted, whisk in flour to form a smooth paste. Cook for 1-2 minutes, stirring constantly, to eliminate any raw flour taste.

Step 3: Create the Cheese Sauce

Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and continue whisking until it thickens. Remove from heat and stir in the cheddar and Gruyère, one handful at a time, until fully melted. Season with mustard powder, paprika, nutmeg, salt, and pepper.

Step 4: Combine Pasta and Sauce

Pour the cheese sauce over the cooked pasta and mix until every piece is evenly coated. Transfer the mixture to a greased casserole dish.

Step 5: Add the Topping

In a small bowl, combine breadcrumbs with a tablespoon of melted butter. Sprinkle the mixture evenly over the pasta.

Step 6: Bake to Perfection

Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the top is golden and bubbly. Let cool slightly before serving.

This dish is best enjoyed hot out of the oven, but trust me—it’s just as delicious the next day!

Storage Options

Refrigerate: Transfer leftovers to an airtight container and store in the fridge for up to 4 days.
Freeze: For longer storage, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place in a 350°F (175°C) oven, covered with foil, until warmed through. For stovetop reheating, add a splash of milk to restore creaminess.

Variations and Substitutions

One of the best things about homemade mac and cheese is how adaptable it is. Here are some fun ideas to customize the dish:

Add Protein: Stir in cooked bacon, shredded chicken, or crumbled sausage for a heartier meal.
Vegetarian Twists: Mix in roasted broccoli, caramelized onions, or sautéed mushrooms for extra flavor.
Spice It Up: Add diced jalapeños, a sprinkle of cayenne pepper, or a drizzle of hot sauce for a kick.
Switch the Cheese: Experiment with gouda, fontina, or pepper jack for unique flavor profiles.
Gluten-Free Option: Use gluten-free pasta and breadcrumbs for a celiac-friendly version.

The possibilities are endless, so don’t be afraid to get creative!

There you have it—the ultimate homemade mac and cheese recipe that’s creamy, cheesy, and utterly irresistible. Once you’ve mastered the basics, this dish will become a staple in your kitchen. Ready to make it tonight? Let me know how it turns out!