Homemade Mac And Cheese Recipe

Macaroni and cheese just brings comfort, doesn’t it? But honestly, nothing really compares to homemade.

I love how you can take a handful of basic ingredients and end up with something rich, creamy, and super satisfying. With just a few easy steps, you’ll make homemade mac and cheese that’s way better than anything from a box.

When I first tried making mac and cheese from scratch, I realized I could control the flavor and texture so much more. You get to pick your favorite cheeses, make it as creamy as you want, and even throw on a crunchy topping if that’s your thing.

It’s such a good way to turn a classic into something that feels personal and new.

This recipe will walk you through cooking the pasta, making the cheese sauce, and bringing it all together for the perfect, smooth, cheesy bite.

I’ve got a few tips for serving, and some tasting notes too—just so you know what you’re getting into.

Homemade Mac And Cheese Recipe

I make this creamy, baked mac and cheese whenever I’m craving comfort and want something easy. It comes together with simple stuff like elbow macaroni, butter, milk, and cheddar cheese for a rich, smooth sauce and a crisp, golden top.

Equipment

• Large pot for boiling pasta
• Medium saucepan for the roux and cheese sauce
• Whisk for stirring the sauce
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking dish (8×8-inch or similar)
• Colander for draining pasta
• Oven mitts for handling hot dishes

I like using a heavy-bottomed saucepan since it keeps the milk and butter from burning. A whisk is your friend for a smooth, lump-free roux.

If I’m making instant pot mac and cheese, I just use the pot insert and skip baking. For crock pot mac and cheese, a slow cooker does the trick.

Ingredients

• 2 cups elbow macaroni (or rotini, cavatappi)
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk (whole milk works best)
• 2 cups shredded cheddar cheese (sharp cheddar preferred)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon ground mustard
• Optional: bacon bits, hot sauce, green onions, parsley, or thyme for garnish

I usually go for sharp cheddar cheese—it’s got that bold flavor and melts beautifully. Sometimes I’ll mix in a little mozzarella or Monterey Jack for extra creaminess.

The seasonings keep the whole thing from getting too heavy.

Instructions

• Cook macaroni in salted water until just tender, then drain.
• Melt butter in a saucepan over medium heat.
• Whisk in flour to make a roux; let it cook for about a minute.
• Slowly pour in milk, whisking until the sauce thickens up.
• Stir in salt, pepper, and ground mustard.
• Add shredded cheddar cheese and mix until the sauce is smooth.
• Toss the macaroni noodles with the cheese sauce.
• Pour everything into a baking dish, sprinkle with more shredded cheese, and bake at 350°F for 20 minutes until it’s bubbly.

When I want that crispy top, I’ll add a breadcrumb topping before baking. If I’m in a hurry, I just serve it right from the pot—no shame in that.

Notes

Sometimes I’ll toss in bacon or a dash of hot sauce for a little extra something. Green onions or parsley on top make it look fresh and taste brighter.

If I prep this ahead, I cover and chill it, then reheat in the oven with a splash of milk so it stays creamy. I like using cavatappi or rotini because the sauce sticks better to all those twists.

The real secret is the homemade cheese sauce. I always whisk it until it’s silky and keep the heat gentle—nobody wants curdled cheese.

Tasting Notes

I love that first bite—it’s warm and creamy, and the cheese just wraps around every bit of pasta.

The sauce comes across as rich, but somehow not too heavy at all. It really is comfort food; honestly, it takes me right back home.

There’s this nice balance between sharp cheddar and a buttery, mild base. I always catch a little tang in there, which keeps things interesting.

Whenever I grate the cheese fresh, it melts in so much smoother and gives the whole thing a silkier feel.

The baked top? Oh, I really like how it brings in a gentle crunch. That crispy crumb against the soft noodles—yeah, that’s what makes this one stand out as my favorite mac and cheese recipe.

Every spoonful just feels cozy and satisfying. It’s the dish I keep coming back to whenever I want that perfect mac and cheese fix without having to go anywhere.

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