Homemade Mac and Cheese Recipe – The Ultimate Comfort Food
Few dishes embody comfort food quite like a homemade mac and cheese recipe. Creamy, cheesy, and perfectly baked with a golden crust, mac and cheese has been a beloved classic for generations. Unlike boxed versions, this from-scratch recipe combines a velvety cheese sauce with tender macaroni for a dish that feels indulgent yet nostalgic.
Whether you’re making it for a weeknight dinner, a holiday side, or a cozy weekend treat, this mac and cheese recipe is simple enough for beginners yet flavorful enough to impress.
Ingredients (Serves 6)
For the Pasta:
- 12 oz elbow macaroni (about 3 cups, uncooked)
- 1 tbsp salt (for pasta water)
For the Cheese Sauce:
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 4 cups whole milk (warm)
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
For the Topping (Optional):
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup Parmesan cheese, grated
Step by Step Cooking Guide
- Cook the pasta – Boil macaroni in salted water until al dente. Drain and set aside.
- Make the roux – In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until lightly golden.
- Add milk & cream – Slowly whisk in warm milk and cream, stirring constantly until smooth and thickened (about 5 minutes).
- Season & add cheese – Stir in Dijon mustard, garlic powder, salt, and pepper. Add cheddar, mozzarella, and Parmesan. Mix until melted and creamy.
- Combine pasta & sauce – Fold cooked macaroni into the cheese sauce until well coated.
- Prepare topping (optional) – Mix panko breadcrumbs with melted butter and Parmesan.
- Bake – Transfer mac and cheese to a greased baking dish. Sprinkle breadcrumb topping on top. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
- Serve – Let rest for 5 minutes before serving. Enjoy warm!
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Serving Size: 6 servings
Tips & Variations
- Extra cheesy: Add Gruyère or Fontina for a gourmet twist.
- Spicy kick: Stir in diced jalapeños or a pinch of cayenne pepper.
- One-pan version: Skip baking and serve straight from the stovetop for ultra-creamy mac and cheese.
- Protein boost: Add cooked bacon, chicken, or ground beef for a heartier dish.
- Vegetarian add-ins: Mix in roasted broccoli, spinach, or mushrooms.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 20 g |
| Carbohydrates | 46 g |
| Fat | 27 g |
| Fiber | 2 g |
| Sugar | 6 g |
Healthy Alternatives
- Low-Fat Version: Use skim milk and reduced-fat cheese.
- Gluten-Free: Substitute gluten-free pasta and gluten-free flour for the roux.
- Keto-Friendly: Swap pasta with cauliflower florets and use almond flour instead of all-purpose flour.
- Dairy-Free: Use plant-based milk (like oat or almond) and vegan cheese.
Serving Suggestions
This homemade mac and cheese recipe is best served hot and bubbly right from the oven. Pair it with roasted vegetables, a crisp green salad, or as the ultimate side dish to BBQ meats. Whether you’re cooking for family dinners or potlucks, it’s always a crowd-pleaser.
Creamy, cheesy, and satisfying—once you try this recipe, you’ll never go back to boxed mac and cheese again!
FAQ’s
Q1: Can I make mac and cheese ahead of time?
Yes. Assemble the dish, cover tightly, and refrigerate for up to 2 days. Bake when ready to serve.
Q2: Can I freeze homemade mac and cheese?
Absolutely! Freeze in an airtight container for up to 2 months. Reheat in the oven with a splash of milk.
Q3: How do I prevent my cheese sauce from being grainy?
Use freshly shredded cheese (not pre-shredded) and add it off the heat to prevent curdling.
Q4: Do I need to bake mac and cheese?
No. If you prefer creamy stovetop mac and cheese, skip the baking step.
Q5: What’s the best cheese for mac and cheese?
Sharp cheddar is classic, but mixing in mozzarella, Gruyère, or Fontina creates a richer flavor.
