If you have ever dreamed of the ultimate comfort food that feels like a warm hug in a bowl, then this Homemade Macaroni and Cheese Recipe is exactly what you’ve been waiting for. Rich, creamy, and perfectly cheesy, this dish brings together tender elbow macaroni and a homemade cheese sauce that’s as indulgent as it is satisfying. Whether you enjoy it straight from the stovetop or baked to golden perfection with a crunchy breadcrumb topping, this recipe will quickly become your new go-to for cozy dinners, family gatherings, or anytime you need a little extra comfort on your plate.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to creating a dish that’s bursting with flavor and texture. Each item plays a crucial role, from the pasta’s bite to the cheese sauce’s luscious creaminess and the optional breadcrumb topping’s satisfying crunch.
- 1 lb elbow macaroni: The perfect shape to hold onto the creamy cheese sauce in every bite.
- 4 tablespoons unsalted butter: Adds richness and helps form the foundation of the sauce.
- ¼ cup all-purpose flour: Thickens the sauce for that silky, smooth consistency.
- 3 cups whole milk: Provides creaminess and balances the cheese flavors.
- 1 cup heavy cream: Elevates the sauce’s richness and velvety texture.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat.
- ½ teaspoon garlic powder: Gives a gentle depth and warmth to the cheese sauce.
- ½ teaspoon dry mustard (optional): Brightens the cheese with a mild tangy kick.
- 3 cups shredded sharp cheddar cheese: The star cheese that delivers bold, classic flavor.
- 1 cup shredded mozzarella cheese: Melts beautifully for a stretchy, gooey texture.
- ½ cup grated Parmesan cheese: Adds nuttiness and complexity to the blend.
- Optional topping – ½ cup breadcrumbs mixed with 1 tablespoon melted butter: Creates a golden, crunchy crust that contrasts perfectly with the creamy inside.
How to Make Homemade Macaroni and Cheese Recipe
Step 1: Cook the Macaroni
Start by boiling a large pot of salted water. Cook the elbow macaroni according to the package directions until al dente—firm to the bite but tender enough to soak up that amazing cheese sauce. Drain the pasta and set it aside, so you’re ready for the sauce-making step.
Step 2: Make the Roux
In a large saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook this mixture for 1 to 2 minutes. This roux is your sauce thickener, essential for that silky-smooth base without any lumps.
Step 3: Create the Cheese Sauce
Slowly whisk in the whole milk and heavy cream, stirring constantly. This slow process helps you avoid lumps and encourages a luxuriously smooth sauce. Add salt, black pepper, garlic powder, and dry mustard for that perfect balance of flavor. Keep stirring until the sauce thickens, about 5 to 7 minutes, then remove it from the heat.
Step 4: Add the Cheeses
Mix in the shredded sharp cheddar, mozzarella, and grated Parmesan cheese until they melt completely into a velvety, rich sauce. This blend creates layers of cheesy goodness — sharpness, creaminess, and nutty depth all in one pot.
Step 5: Combine Pasta and Sauce
Stir the cooked macaroni into the sauce until every piece is luxuriously coated. This is where the magic happens — that creamy cheese clings to every curve of the pasta, promising pure satisfaction in every forkful.
Step 6: Optional Baking Step
If you prefer baked macaroni and cheese, pour the mixture into a greased 9×13-inch baking dish. Sprinkle the buttered breadcrumb topping evenly over the surface to add a golden, crunchy contrast. Bake at 375°F for 20 to 25 minutes until bubbly and beautifully browned on top. This final step gives the dish a satisfying texture that’s hard to resist.
How to Serve Homemade Macaroni and Cheese Recipe
Garnishes
A simple garnish like fresh chopped parsley or a sprinkle of paprika adds a pop of color and a touch of brightness, instantly elevating your presentation. For more flavor, crispy bacon bits or a handful of chopped green onions can add delightful texture and savory notes.
Side Dishes
This Homemade Macaroni and Cheese Recipe pairs wonderfully with a crisp green salad for a refreshing balance, or roasted vegetables to add some earthiness. If you’re feeling indulgent, fried chicken or barbecue ribs make the perfect hearty complement to the creamy pasta.
Creative Ways to Present
Serve your mac and cheese in individual ramekins topped with extra cheese and breadcrumbs for an elegant touch at dinner parties. Or turn it into fun mac and cheese muffins by baking the mixture in a muffin tin—perfect for lunchboxes or casual gatherings where finger foods shine.
Make Ahead and Storage
Storing Leftovers
Leftover mac and cheese keeps well in an airtight container in the refrigerator for up to 3 days. To maintain its creamy texture, gently reheat with a splash of milk or cream to bring it back to life without drying out.
Freezing
You can freeze this dish before baking to save time — just transfer it to a freezer-safe dish, cover well, and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as usual. Avoid freezing after baking to preserve the best texture.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to keep moisture in, or gently on the stovetop over low heat, stirring occasionally. Adding a little milk while reheating restores that fresh-from-the-pot creaminess you love.
FAQs
Can I use different types of cheese in this Homemade Macaroni and Cheese Recipe?
Absolutely! While sharp cheddar, mozzarella, and Parmesan are classic, you can experiment with Gruyère, Gouda, or Monterey Jack for varied flavors and textures. Just make sure they melt well for a smooth sauce.
Is it necessary to use both milk and heavy cream?
You can swap out heavy cream for more milk if you prefer a lighter sauce, but the heavy cream offers extra richness and creaminess that makes this mac and cheese especially luxurious.
How do I make this recipe gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening the sauce. Also, ensure your pasta is gluten-free, and you’ll have a safe and tasty version.
Can I make this recipe ahead of time?
Yes! You can assemble the mac and cheese up to a day ahead and keep it refrigerated. Bake it just before serving for fresh, hot comfort food. It actually tastes even better when flavors have a little time to meld.
What’s the secret to creamy mac and cheese without lumps?
The key is to whisk the flour into the melted butter well to create a smooth roux and then slowly add the milk and cream while whisking constantly. This careful technique prevents lumps and ensures a silky sauce.
Final Thoughts
There is truly nothing like sitting down with a bowl of homemade, cheesy goodness, and this Homemade Macaroni and Cheese Recipe delivers that in spades. Whether you’re a mac and cheese purist or love adding your personal twists, this dish will bring comfort, joy, and plenty of smiles to your table. So go ahead, give it a whirl and savor every cozy, cheesy bite with your favorite people.
Print
Homemade Macaroni and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Main Course, Side Dish
- Method: Stovetop and Baking (optional)
- Cuisine: American
- Diet: Vegetarian
Description
This homemade macaroni and cheese recipe combines tender elbow macaroni with a rich, creamy cheese sauce made from sharp cheddar, mozzarella, and Parmesan. The sauce is crafted with a classic roux base and enriched with whole milk and heavy cream, creating the ultimate comfort food. For an optional finishing touch, a buttery breadcrumb topping adds a golden, crunchy layer when baked. Perfect as a hearty main or a beloved side dish, this crowd-pleaser is versatile and easy to prepare.
Ingredients
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dry mustard (optional)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Optional Topping
- ½ cup breadcrumbs mixed with 1 tablespoon melted butter
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Make Roux: In a large saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to eliminate the raw flour taste and form a smooth roux.
- Prepare Cheese Sauce: Slowly whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Add salt, black pepper, garlic powder, and dry mustard if using. Continue cooking, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
- Add Cheeses: Remove the sauce from heat and stir in the sharp cheddar, mozzarella, and Parmesan cheeses until fully melted and smooth. This creates a rich and creamy cheese sauce.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and stir well until every piece is evenly coated with the cheesy mixture.
- (Optional) Bake with Topping: If desired, preheat the oven to 375°F (190°C). Transfer the macaroni and cheese to a greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly on top. Bake for 20 to 25 minutes until the topping is golden brown and the dish is bubbly.
- Serve: Serve the macaroni and cheese warm, straight from the stove for creamy comfort or from the oven for a crunchy-topped version.
Notes
- For extra flavor, add cooked bacon, sautéed onions, or a pinch of cayenne pepper to the cheese sauce.
- This dish reheats well and can be prepared a day ahead and baked before serving for convenience.
