Homemade Mac and Cheese Recipe

Creamy Homemade Mac and Cheese in a bowl

5 from 2 votes

Easy mac and cheese recipe that’s extra creamy, cheesy, and comforting. Serve stovetop or bake for a golden crust. Always a favorite. This is the best.

Prep Time10

Cook Time15

Baked Mac and Cheese (Baking Time)25

Course: Main Course, Side Dish

Cuisine: American

Keyword: cheddar cheese, gruyere, roux

Servings:

Calories: 932kcal

Author: Mike Hultquist

Equipment

Large pot for pasta
Medium saucepan (for sauce)
8×8-inch (or similar) baking dish
Grater for the cheese (freshly shredded gives smoother melt)

Ingredients

1 pound elbow macaroni or any short-cut pasta
4 tablespoons unsalted butter plus more for greasing the baking dish, if baking
1/4 cup all-purpose flour
3½ to 4 cups whole milk see note below
4 cups freshly shredded sharp cheddar cheese
2 cups shredded Gruyère or use more cheddar
Salt and black pepper to taste
Optional but recommended spices: 1 teaspoon dry mustard, 1 teaspoon smoked paprika

Optional Topping

1 cup panko breadcrumbs
2 tablespoons melted butter
2-3 tablespoons grated Parmesan

Instructions

Easy Mac and Cheese (Stovetop)

Cook the Pasta. Bring a large pot of salted water to a boil. Add the macaroni and cook until just shy of al dente -- it’ll finish cooking in the sauce. Drain and set aside. Drizzle with oil and stir to prevent sticking. Allow to cool.
Make the Cheese Sauce. Melt the butter in a medium saucepan over medium heat.
Whisk in the flour to form a smooth paste and cook 1 minute, stirring.
Slowly whisk in the warm milk, a little at a time, until smooth and lump-free.
Cook, whisking, until the sauce thickens just enough to lightly coat the spoon, about 2-3 minutes.
Season with salt, cracked pepper, and (if using) dry mustard and smoked paprika.
Remove from heat and stir in most of the cheddar and Gruyère, reserving a small handful of each for topping. Stir until smooth and glossy.
Combine. Add the drained pasta to the sauce and stir to coat evenly. Serve right away for a creamy stovetop version (topped with the reserved cheese), or bake it for a crisp, golden crust (see below).

Baked Mac and Cheese Option (For Crisp, Golden Crust)

Preheat the oven to 350°F.
Butter an 8×8 or 9×13 baking dish. Spread the mac and cheese evenly in the dish and top with the reserved cheese.
Add the Topping (Optional but Awesome). Mix the panko, melted butter, and Parmesan together, then sprinkle over the top.
Bake for 25-30 minutes, until golden and bubbling around the edges. For an extra-crisp top, broil 1-2 minutes at the end -- just keep an eye on it.
Rest & Serve. Let it sit 5 minutes before serving so the sauce settles and thickens slightly.

Notes

Developed and tested by Mike Hultquist, cookbook author and publisher of Chili Pepper Madness.

Nutrition