The sound of butter sizzling in a cast iron skillet, followed by that first pour of creamy cheese sauce over tender pasta. This homemade mac and cheese brings back every cozy dinner memory you’ve ever had. It’s the kind of comfort food that never goes out of style.
Real cheese sauce made from scratch, none of that powdered stuff. Just butter, flour, milk, and a blend of sharp cheddar with a touch of cream cheese for extra richness. It bubbles golden on top when you bake it, with crispy edges that everyone fights over. Uses ingredients you probably already have in your kitchen.
Started making this recipe back in 1987 when Eleanor was just learning to cook. She’d stand on a wooden stool, stirring the roux while I grated cheese. The secret is cooking the flour long enough to lose that raw tastepatience makes all the difference. Three generations later, it’s still our Sunday supper favorite.
PrintHomemade Mac and Cheese: Irresistibly Delicious Recipe
This Homemade Mac and Cheese is a creamy and cheesy comfort food that’s simple to prepare. It blends the charm of Old-fashioned Mac and Cheese with an easy Basic Mac N Cheese Recipe anyone can enjoy. Perfect as a main or side dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 16 ounces short pasta shapes such as elbow macaroni or shells
- 8 ounces sharp cheddar cheese shredded about 2 cups divided
- 8 ounces sharp white cheddar cheese shredded about 2 cups divided
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk low fat or whole
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Butter or spray a 9×13 inch baking dish and set your oven to 375°F.
- Boil salted water and cook pasta until just tender according to the package, then drain and return to the pot.
- Mix together the two shredded cheeses in a bowl.
- Melt butter in a saucepan over medium heat, whisk in flour, and cook until it turns lightly golden, about 1 to 2 minutes.
- Slowly add milk while whisking constantly until the sauce thickens, approximately 5 minutes.
- Season the sauce with salt, pepper, paprika, and garlic powder, then stir in half the cheese until it melts.
- Combine the cheese sauce with the cooked pasta.
- Spread half of the pasta mixture into the baking dish, sprinkle one third of the remaining cheese on top, then layer with the rest of the pasta and top with the rest of the cheese.
- Bake uncovered for 15 to 20 minutes until the dish is hot, bubbly, and the cheese is melted.
Notes
- You can prepare the macaroni and cheese up to one day before baking
- Keep it covered and refrigerated, then allow it to sit at room temperature for about 20 minutes before baking
- Add roughly 10 minutes to the baking time if baking from cold
Nutrition
- Calories: 435kcal
- Sugar: 4g
- Sodium: 435mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 1g + 5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 63mg
Why This Old-Fashioned Mac and Cheese Will Become Your Go-To
There’s something magical about making cheese sauce from scratch. The way the butter melts into the flour, creating that golden roux that smells like pure comfort. This recipe brings back memories of standing in my mother’s kitchen, watching her whisk milk into that bubbling mixture until it transformed into liquid gold.
Unlike boxed versions, this homemade mac and cheese uses real sharp cheddar cheese and sharp white cheddar for deeper, richer flavor. The combination creates layers of taste that make every bite truly satisfying. Plus, you can make it ahead for busy weeknights or special gatherings.
- Creates a silky, rich cheese sauce that clings perfectly to every piece of pasta
- Bakes up golden and bubbly with those coveted crispy edges
- Feeds a crowd with 10 generous servings
- Uses simple pantry staples you likely already have
The Secret to Perfect Cheese Sauce Every Time
The heart of any great mac and cheese lies in the roux. Start by melting your unsalted butter over medium heat, then whisk in the all-purpose flour. Keep stirring for those crucial 1-2 minutes until it turns lightly golden. This step removes any raw flour taste and creates the foundation for your creamy sauce.
When you gradually whisk in the milk, take your time. Adding it slowly prevents lumps and ensures that silky texture we’re all craving. The sauce will thicken as it cooks, usually taking about 5 minutes of patient whisking.
| Step | Time | What to Watch For |
|---|---|---|
| Melt butter | 1 minute | Completely melted, no browning |
| Cook roux | 1-2 minutes | Light golden color, nutty aroma |
| Add milk | 5 minutes | Smooth, begins to thicken |
| Melt cheese | 2 minutes | Completely smooth, no lumps |
Choosing Your Pasta and Cheese Combination
Short pasta shapes like elbow macaroni or shells work beautifully because they cradle the cheese sauce in their curves. The recipe calls for 16 ounces, which might seem like a lot, but trust the process. You want enough pasta to balance that rich, creamy sauce.
The cheese blend makes all the difference here. Sharp cheddar cheese provides that classic tangy flavor, while sharp white cheddar adds complexity without overwhelming the dish. Shred your own cheese when possible – it melts more smoothly than pre-shredded varieties.
- Reserve half the cheese for layering and topping
- Combine both cheeses in a bowl before starting
- Keep cheese at room temperature for easier melting
Assembly Tips for the Perfect Bake
Layering your mac and cheese isn’t just for looks – it creates pockets of extra cheesy goodness throughout the dish. Start with half the sauced pasta in your greased 9×13-inch baking dish, then sprinkle on a third of your remaining cheese mixture.
Top with the rest of the pasta, then finish with all remaining cheese on top. This creates that gorgeous golden crust we all love while keeping the inside creamy and rich. The paprika and garlic powder add subtle warmth without overpowering the cheese flavor.
Make-Ahead Magic for Busy Days
Life gets hectic, but comfort food shouldn’t be complicated. This recipe adapts beautifully to your schedule, making it perfect for potlucks, family gatherings, or those days when you want dinner ready with minimal effort.
| Timing | Instructions | Baking Adjustment |
|---|---|---|
| Same day | Assemble and bake immediately | 15-20 minutes at 375°F |
| Make-ahead | Assemble, cover, refrigerate up to 1 day | Room temp 20 min, then bake 25-30 minutes |
| Leftover reheating | Cover with foil | 350°F for 15-20 minutes |
Pro Tip: When reheating, add a splash of milk to restore creaminess if the sauce seems thick.
Serving Suggestions and Storage
This generous recipe serves 10, making it ideal for feeding a crowd or ensuring plenty of leftovers. Serve it as a satisfying main dish alongside a crisp green salad or steamed vegetables. It also works beautifully as a side dish for barbecue, roasted chicken, or holiday meals.
Store leftover portions in the refrigerator for up to 4 days. The flavors actually deepen overnight, making day-two mac and cheese just as delicious as fresh from the oven.
- Let cool slightly before serving – the cheese sauce will be very hot
- Cover leftovers tightly to prevent the top from drying out
- Reheat individual portions in the microwave with a splash of milk
Expert Says
Making homemade mac and cheese allows you precise control over ingredients and textures. Using a roux-based cheese sauce ensures a smooth, creamy consistency by evenly dispersing fat and protein. This technique enhances flavor and prevents graininess, making the dish both comforting and scientifically satisfying.
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The Journey to the Creamiest Homemade Mac and Cheese
Perfecting this homemade mac and cheese was no quick feat; I remember burning the roux more times than I can count before finding just the right balance of cream and cheese. After many afternoons in the kitchen, this recipe now carries all the warmth and comfort I hoped to capture for my family’s table.
FAQs ( Homemade Mac and Cheese )
How do I make this mac and cheese creamier?
To get a creamy texture, use a combination of milk and heavy cream for the cheese sauce. Stir the sauce gently on low heat to avoid curdling and add shredded cheese gradually for smooth melting. You can also finish with a small pat of butter for silkiness before mixing with cooked pasta.
Can I make this dish ahead of time?
This dish stores well and can be made a day in advance. Prepare the cheese sauce and pasta separately, then combine before baking. Cover tightly and refrigerate, then bake at 350°F until heated through and bubbly, adding a few extra minutes if needed.
What cheese is best for the best mac n cheese recipe?
A blend of sharp cheddar and mild cheeses like Monterey Jack or mozzarella offers great melt and flavor balance. Using freshly shredded cheese rather than pre-shredded ensures a creamier sauce without additives that affect texture.
How do I prevent the pasta from getting mushy?
Cook the pasta until just al dente and drain well. Avoid overcooking since it will continue softening in the sauce and oven. Toss pasta immediately with the cheese sauce to coat and prevent sticking, then bake without adding extra liquid.
Can I add other ingredients to this meal?
Yes, you can customize this dish by adding cooked bacon, sautéed onions, or steamed vegetables like broccoli. Add these extras just before baking for even distribution and to keep flavors fresh without altering the creamy texture.
A Recipe Worth Treasuring
This homemade mac and cheese takes just about 30 minutes from start to finish, but the comfort it brings lasts much longer. You’ll love how the golden, bubbling top gives way to that impossibly creamy center – it’s the kind of dish that fills your kitchen with warmth and your heart with contentment. Pure comfort in every single bite.
For a little extra richness, try stirring in a spoonful of sour cream with the cheese – it’s a trick passed down from my own mother’s kitchen. This recipe keeps beautifully for days, and honestly, it tastes even better the next morning reheated with a splash of milk. Consider adding crispy bacon bits or caramelized onions when you’re feeling adventurous.
I’d love to hear how this turns out in your kitchen! Share a photo or tell me about your own family’s mac and cheese memories – did your grandmother have a secret ingredient too? Save this recipe for Sunday dinners or those moments when only true comfort food will do. There’s something magical about passing these simple pleasures along.
