Homemade Mac and Cheese
Nothing beats the comfort of a warm bowl of Homemade Mac and Cheese. Made with a rich, velvety cheese sauce and perfectly cooked pasta, this dish is a timeless classic that’s loved by kids and adults alike. Whether served as a main course or a side dish, it’s the ultimate indulgence for any occasion.
Growing up, boxed mac and cheese was a staple in my household. But when I made this Homemade Mac and Cheese for the first time, it changed everything. The gooey, cheesy sauce and the golden, baked top quickly became a family favorite. My daughter now calls it her “magic mac,” and my husband insists on it for every special dinner. It’s a recipe that’s not just food—it’s love in a dish.
Why You’ll Love Homemade Mac and Cheese
•Rich and Creamy: The cheese sauce is perfectly smooth and indulgent.
•Easy to Make: Simple steps for a restaurant-quality dish.
•Customizable: Add your favorite cheeses, proteins, or toppings.
•Crowd-Pleaser: Always a hit at family dinners, potlucks, or holidays.
Ingredients Notes For Homemade Mac and Cheese
•Pasta: Elbow macaroni is traditional, but shells, cavatappi, or penne work too.
•Cheese: A blend of sharp cheddar and Gruyère for flavor and meltability.
•Milk and Cream: Whole milk and heavy cream create a luscious sauce.
•Butter and Flour: The base for a classic roux to thicken the sauce.
•Seasonings: Garlic powder, mustard powder, salt, and pepper for a flavor boost.
•Optional Toppings: Breadcrumbs or crushed crackers for a crispy finish.
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Recipe Steps
1.Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, drain, and set aside.
2.Make the Roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden and bubbly.
3.Add Milk and Cream: Gradually whisk in milk and cream, ensuring no lumps. Cook until the mixture thickens, about 5 minutes.
4.Add Cheese: Remove from heat and stir in shredded cheese, garlic powder, mustard powder, salt, and pepper until smooth and creamy.
5.Combine: Add the cooked pasta to the cheese sauce and stir to coat evenly.
6.Optional Baking: Transfer to a greased baking dish, sprinkle with breadcrumbs or extra cheese, and bake at 375°F for 20 minutes until golden and bubbly.
7.Serve: Serve hot, garnished with fresh parsley or a sprinkle of paprika if desired.
Storage Options
•Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or microwave with a splash of milk.
•Freezer: Freeze cooked mac and cheese for up to 2 months. Thaw in the fridge overnight and reheat.
Variations & Substitutions
•Use smoked Gouda, Parmesan, or mozzarella for a different flavor profile.
•Add cooked bacon, chicken, or broccoli for a heartier dish.
•Make it spicy with a dash of cayenne pepper or chopped jalapeños.
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Homemade Mac and Cheese
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Pasta:
- 12 oz elbow macaroni or your favorite pasta shape
- 1 teaspoon salt for boiling water
- For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk or half-and-half for extra creaminess
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder optional
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese grated
Instructions
- Cook the Pasta:
- Boil Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce:
- Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Add Milk: Gradually whisk in the milk, a little at a time, to avoid lumps. Cook, stirring constantly, until the mixture thickens (about 5-7 minutes).
- Season: Stir in the garlic powder, onion powder, mustard powder (if using), salt, and pepper. Adjust seasoning to taste.
- Add Cheese: Reduce heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses. Stir until melted and smooth.
- Combine and Serve:
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir until evenly coated.
- Serve: Serve immediately, garnished with extra shredded cheese or parsley, if desired.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Excellent…. absolutely delicious I lokethe choices of cheese