Homemade Mac and Cheese

Creamy, rich, and deeply satisfying—this classic baked mac and cheese is made from scratch with a velvety cheddar sauce, tender elbow pasta, and a golden, bubbly top. Forget the boxed version: this homemade recipe delivers real flavor, smooth texture, and that comforting warmth only true comfort food can provide.

Why You’ll Love This Recipe

This isn’t just mac and cheese—it’s elevated comfort in a casserole dish. With a silky cheese sauce built on a butter-flour roux and whole milk, every bite is luxuriously creamy without being grainy or greasy. Baking it adds a delicate crust on top while keeping the inside dreamily soft. Best of all? It’s simple enough for weeknights but special enough to serve at holidays.

Perfect for:

• Family dinners
• Potlucks and bake sales
• Meal prep (tastes even better the next day!)
• Freezer-friendly comfort

Ingredients

For the Pasta & Bake

• 1 lb (450g) elbow macaroni (or cavatappi, shells, or penne)

For the Cheese Sauce

• 2 tbsp (¼ stick / 28g) unsalted butter
• 2 tbsp (16g) all-purpose flour
• 2 cups (480ml) whole milk (2% works too; avoid skim for best creaminess)
• 4 cups (16 oz / 450g) shredded sharp cheddar cheese, divided
• Salt and freshly ground black pepper, to taste

Optional Upgrades

• ½ cup grated Parmesan or Gruyère (for depth)
• ¼ tsp mustard powder or hot sauce (adds tang and helps emulsify cheese)
• ½ cup panko breadcrumbs + 1 tbsp melted butter (for crunchy topping)

Step-by-Step Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add macaroni and cook 1 minute less than package directs (it will continue cooking in the oven).
• Drain and set aside—do not rinse.

2. Make the Roux

In a medium saucepan over medium heat:

• Melt butter.
• Whisk in flour and cook 1–2 minutes, stirring constantly, until it forms a smooth paste and turns slightly golden—this removes the raw flour taste.

3. Create the Milk Base

• Gradually whisk in milk, a little at a time, until smooth.
• Continue cooking, stirring frequently, until mixture thickens and just begins to bubble (~5–7 mins).

4. Melt in the Cheese

• Remove saucepan from heat.
• Stir in 3½ cups cheddar in batches, letting each addition melt before adding more.
• Season with salt and pepper (and mustard powder/hot sauce, if using).
• Taste and adjust—needs more salt? More cheese?

5. Combine with Pasta

• In a large bowl, mix the drained macaroni and cheese sauce until fully coated.

6. Bake to Golden Perfection

• Transfer to a lightly greased 9×13-inch baking dish.
• Top with remaining ½ cup cheddar (and optional breadcrumb topping).
• Bake at 350°F (175°C) for 20 minutes, until edges are bubbling and top is golden.

7. Rest & Serve

• Let rest 5 minutes before serving—this allows the sauce to settle and thicken slightly.
• Scoop into bowls and enjoy the ultimate comfort bite.

You Must Know

• Shred your own cheese —pre-shredded has anti-caking agents that make sauce grainy.
• Don’t skip the roux —it gives body and silkiness; cornstarch won’t deliver the same depth.
• Use full-fat dairy —light versions may curdle or thin out.
• Let it rest —warm mac and cheese = messy, soupy slices.
• Tastes better the next day!

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove with a splash of milk (best texture). Microwave works but may dry out.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Pair with steamed broccoli, green beans, or a crisp salad.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Serve family-style in the baking dish.

Cultural Context

Born in American kitchens during the early 20th century, mac and cheese evolved from European pasta dishes into a beloved national staple. Found on dinner tables, school cafeterias, and holiday buffets alike, it honors tradition while embracing creativity—because sometimes, the best meals are cheesy, creamy, and shared.

Pro Tips

• Double the recipe? Yes—perfect for crowds or freezing.
• Want more veg? Stir in peas, spinach, or roasted cauliflower.
• Make ahead: Assemble unbaked mac 1–2 days ahead. Refrigerate and bake when ready (+5 mins).
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use pre-shredded cheese?
A: Yes—but block cheese melts smoother and tastes fresher.

Q: Why did my sauce turn out grainy?
A: Likely due to high heat or low-fat cheese. Melt cheese off heat and use full-fat cheddar.

Q: Is this gluten-free?
A: Only if using GF flour and pasta.

Q: Can I make it stovetop-only?
A: Absolutely! Skip baking and serve creamy right after mixing.

Q: Can I add protein?
A: Yes! Mix in cooked bacon, chicken, or lobster for gourmet flair.

Allergy Information

Contains: dairy (butter, milk, cheese), wheat (in flour and most pastas).
Gluten-free option: Use certified GF flour and pasta.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cheeses and pre-made ingredients.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

• Calories: 480
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 46g
• Fiber: 2g
• Sugar: 6g
• Protein: 20g
• Sodium: 480mg

This mac and cheese doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Scoop me. Share me. This is good.” That’s how the best ones begin—not with silence, but with cheddar, courage, and someone who says, “Let’s make it together.”