Homemade Mac and Cheese Recipe (Creamy Stovetop or Baked)

Get ready to make classic homemade mac and cheese, my friends! This dish is always a big hit with my family and friends. It's super creamy, decadent, and loaded with melty cheese. The sauce is made with a simple roux and freshly shredded cheese for the smoothest, creamiest texture. We're talking no graininess, and it's incredibly easy to make.

You can serve it up stovetop style for super-creamy bowls of comfort, or bake it for a golden, crispy crust on top that everyone reaches for first. Either way, it's comfort food extraordinaire.

It’s always a crowd-pleaser, versatile and dependable, perfect as a weeknight main, a holiday mainstay, and an essential BBQ side dish.

Why This Recipe Works

• A classic béchamel base makes the sauce smooth and creamy - no graininess!
• Freshly shredded cheese melts better and offers superior flavor than pre-shredded.
• Two serving options make it as weeknight-friendly as it is potluck-ready.

Why Mac and Cheese from Chili Pepper Madness?

I’ve been developing recipes for Chili Pepper Madness for over 20 years, focusing on bold flavor and reliable technique. This mac and cheese uses the same method I rely on for smooth, creamy sauces: a classic béchamel, freshly shredded cheese, and gentle heat. I make this one often for cookouts and gatherings, and I hope it becomes a go-to in your kitchen, too.

Best Cheese for Mac and Cheese

The best cheese for mac and cheese is cheddar cheese. Cheddar melts smoothly and adds bold, classic flavor, though any melty cheese can work. Use your favorites! I've added popular Gruyère for additional classic flavor and extra creaminess. Everyone loves it.

Give it a spin by mixing in Monterey Jack, Fontina, Havarti, or Pepper Jack for a kick. Always shred your cheese from the block rather than using pre-shredded, which contains anti-caking agents that prevent a smooth, silky cheese sauce.

Best Pasta for Mac and Cheese

The best pasta for mac and cheese is elbow macaroni. Its classic shape holds onto the sauce better than most. Other great choices include cavatappi (Patty's favorite), shells, gemelli, or small penne.

Look for short pasta with ridges or curves that help catch the creamy cheese sauce in every bite. Avoid long noodles, which don’t coat as well.

Best Milk (or Dairy) for Mac and Cheese

Whole milk is the best choice for mac and cheese because the higher fat content makes a richer, creamier sauce that won’t split.

You can also use half and half or heavy cream for an even richer sauce, or 2% milk if you prefer it lighter (just be sure to whisk the sauce well and avoid high heat to prevent graininess).

Avoid fat-free milk - it tends to make the sauce thin and less stable.

Tip: Warm your milk before adding it to the roux, or at least bring to room temp. It helps the sauce stay perfectly smooth.

Optional Add-Ins for Extra Creaminess

These aren’t required, but a little goes a long way:

• Cream Cheese: Makes the sauce creamier and slightly tangy. Use 2-4 tablespoons.
• Mascarpone: Ultra smooth and neutral for extra creamy texture.
• Sour Cream: Use sparingly so the tanginess doesn’t overpower the flavor.
• Heavy Cream: Swap in ½ to 1 cup of the milk for a richer sauce.

Use these as enhancers, not the base. The cheese should still be the star.

How to Make Mac and Cheese

Cook the Pasta

Bring a large pot of salted water to a boil, add the macaroni, and cook it just until it’s shy of al dente. It will continue to soften once it’s mixed into the cheese sauce (and again if you bake it), so stopping just before fully tender gives you the best final texture.

Drain the pasta and set it aside. Drizzle it with a touch of oil and give it a quick stir so it doesn’t clump together if needed.

Make the Cheese Sauce

Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour to form a smooth roux and cook for about a minute. This step removes any raw flour taste and helps thicken the sauce.

Slowly pour in the warm milk while whisking - adding it gradually prevents lumps and creates a smoother base. Continue cooking and whisking until the sauce thickens slightly and coats the spoon, about 2-3 minutes.

Season the sauce with salt and freshly cracked black pepper. If you’re using the dry mustard and smoked paprika, add them now.

Remove the pan from the heat and gently stir in most of the freshly shredded cheddar and Gruyère. Adding the cheese off the heat helps it melt smoothly without separating. The sauce should be glossy, rich, and completely irresistible.

Fold the cooked macaroni into the sauce and stir until everything is well coated. At this point, you have two options:

Stovetop Mac and Cheese

Simply spoon it into bowls and top with the reserved cheese for extra cheesy goodness.

Baked Mac and Cheese Recipe

Transfer the pasta and sauce to a buttered baking dish, sprinkle with the reserved cheese, and add a crunchy topping if you like.

To bake, mix panko with melted butter and a little Parmesan and scatter it over the top. Slide the dish into a 350°F oven and bake until the cheese is bubbling around the edges and the top is golden and crisp, about 25-30 minutes.

Let the mac and cheese rest for about 5 minutes before serving to let the creamy cheese sauce settle.

Boom! Done! It's mac and cheese time, my friends! Time to get eating! This is the best mac and cheese recipe you'll ever have, especially when you see my variations. See below.

Serving

Serve this mac and cheese warm, either straight from the stovetop for a creamy texture or baked with a golden, crisp-topped finish.

It pairs especially well with grilled or smoked meats, making it a standout side dish for BBQs, cookouts, and holiday gatherings.

Great with:

• Grilled marinated flank steak
• Grilled pork chops
• BBQ chicken wings
• Grilled marinated chicken
• Smoked pulled pork

For parties, keep it warm in a low oven (about 200°F) or in a warming tray or crockpot with a splash of milk stirred in as needed to keep it creamy.

Make Ahead

This mac and cheese is easy to prepare ahead of time. Assemble it up to 2 days in advance without baking. Cover the dish tightly and refrigerate until you’re ready to cook.

When you’re ready to bake, remove it from the refrigerator and let it stand at room temperature for 30 minutes while the oven preheats. Bake as directed, adding an extra 5-10 minutes if it’s cold in the center.

Tip: If the sauce looks a little thick after chilling, stir in a splash of milk before baking to keep it silky and creamy.

Storage & Reheating

Store leftovers in the refrigerator in an airtight container for up to 4 days.

To enjoy it again, warm it gently on the stovetop or in the microwave with a splash of milk to bring the creaminess back.

Freezing Instructions

You can freeze mac and cheese, but it freezes best before baking (the sauce stays smoother).

• To freeze: Assemble the mac and cheese in a baking dish, cool completely, cover tightly, and freeze for up to 2 months.
• To bake from frozen: Thaw overnight in the refrigerator, then bake as directed. Add a splash of milk if it looks dry before baking.

Quick Tip: Stovetop-only leftovers can be frozen, but expect a slightly softer texture after reheating. A small splash of milk fixes it right up.

Frequently Asked Questions

Can I make this without baking?

Once the pasta is coated in the cheese sauce, you can serve it immediately for a creamy stovetop version. It will be extra saucy and spoonable. No oven required.

Why did my cheese sauce turn grainy?

Grainess usually comes from high heat or adding cheese while the sauce is still boiling. Remove the sauce from the heat before stirring in the cheese, and use freshly shredded cheese for the smoothest melt, not pre-shredded cheese.

How do I reheat mac and cheese without it drying out?

Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. Stir occasionally and warm just until heated through. Avoid high heat.

Variations

This is a great base recipe that you can customize in so many ways. Try one of these flavor-packed variations:

• Buffalo Chicken Mac and Cheese. With tender shredded chicken tossed with tangy Buffalo sauce and a creamy cheese sauce made with cream cheese and melty cheddar.
• Chili Mac Recipe. Hearty and delicious, a comforting mix of spicy chili and cheesy macaroni for a perfect weeknight dinner that's easy to make and satisfying.
• Jalapeno Popper Mac and Cheese. Extra creamy with loads of cheese, bacon, and jalapeno peppers.
• Cajun Mac and Cheese. Stir 1 tablespoon Cajun seasoning into the sauce and fold in sautéed andouille sausage, onions, and bell peppers. A splash of hot sauce finishes it perfectly.
• Southwest Green Chile Mac and Cheese. Add 1 to 1½ cups roasted green chilies (Hatch when in season, or frozen) and swap some of the cheddar for Monterey Jack or Pepper Jack.
• Lobster Mac and Cheese. Fold in cooked lobster meat with the pasta and sauce. Use Gruyère + white cheddar for amazing flavor. I eat this every time I go to Boston!
• Hot Dog Mac and Cheese (Kid Classic). Slice and brown hot dogs or smoked sausages, then stir them into the finished mac and cheese. Easy, nostalgic, always a hit. My mother used to add sliced Polish sausage.
• Spicy Mac and Cheese. Yes, Mike's favorite! Stir in minced jalapeños, serranos, or crushed red pepper flakes, or finish with a drizzle of chili crisp or your favorite hot sauce.

That's it, my friends. I hope you enjoy this classic macaroni and cheese recipe. I'd love to hear how you're going to make it your own!

Want More Awesome Appetizer Recipes?

• Easy Nachos Recipe - Classic nachos just the way you like them.
• Classic Jalapeno Poppers - Stuffed with a seasoned mix of cheeses, bacon crumbles, topped with crunchy panko breadcrumbs.
• Crispy Buffalo Wings. Crispy on the outside, juicy inside, drenched in a fiery, buttery Buffalo sauce that sticks to every bite.

Try These Delicious BBQ Side Dishes, Too!

• Vinegar Coleslaw Recipe (No Mayo). Made with finely shredded cabbage, carrots, bell pepper and onion tossed in a tangy vinaigrette.
• The Best Classic Cajun Potato Salad. With fork-tender potatoes, zesty Creole mustard, and bold Cajun seasonings. Perfect for any BBQ or potluck!
• Scalloped Potatoes Recipe. Layered with sliced potatoes and creamy sauce with just the right seasoning.