Mac and Cheese

Classic Mac and Cheese

Description:
This homemade mac and cheese is ultra-creamy, irresistibly cheesy, and comforting. It combines tender elbow macaroni with a rich cheese sauce made from butter, flour, milk, and a blend of cheddar and other cheeses. Perfect as a main dish or side for any occasion.

Ingredients

For the Pasta:

• 1 lb (16 oz) elbow macaroni

• Water and salt (for boiling)

For the Cheese Sauce:

• 4 tbsp unsalted butter

• ¼ cup all-purpose flour

• 3 cups whole milk (warm)

• 1 cup heavy cream (optional for extra richness)

• 2½ cups shredded sharp cheddar cheese

• 1 cup shredded mozzarella or Monterey Jack

• ½ tsp garlic powder (optional)

• ½ tsp mustard powder (optional, enhances flavor)

• Salt and pepper, to taste

Optional Topping (for baked version):

• ½ cup breadcrumbs

• 1 tbsp melted butter

• ¼ cup grated Parmesan

Equipment

• Large pot (for pasta)

• Medium saucepan (for cheese sauce)

• Whisk

• Mixing spoon or spatula

• 9×13-inch baking dish (if baking)

• Oven (for baked version, optional)

Time

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes
  (Add 20 minutes if baking)

Serving Size

• Serves 6–8 people as a side dish

• 4–6 as a main course

Instructions

1. Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Add macaroni and cook until al dente, about 7–8 minutes.

• Drain and set aside.

2. Make the Roux:

• In a medium saucepan, melt butter over medium heat.

• Add flour and whisk constantly for about 1–2 minutes, until bubbly and lightly golden (this is the roux, which thickens the sauce).

3. Make the Cheese Sauce:

• Gradually whisk in the warm milk and cream.

• Cook, stirring frequently, until the sauce thickens slightly (about 4–5 minutes).

• Lower the heat and stir in garlic powder and mustard powder (if using).

• Add shredded cheeses in batches, stirring until fully melted and smooth.

• Season with salt and pepper to taste.

4. Combine Pasta and Sauce:

• Stir the drained macaroni into the cheese sauce.

• Mix well until evenly coated.

5. Serve or Bake (Optional):

For stovetop mac and cheese:

• Serve immediately, creamy and hot.

To bake:

• Preheat oven to 375°F (190°C).

• Pour the mac and cheese into a greased 9×13-inch baking dish.

• Mix breadcrumbs with melted butter and Parmesan. Sprinkle on top.

• Bake uncovered for 15–20 minutes until bubbly and golden on top.

Classic Mac and Cheese

This homemade mac and cheese is ultra-creamy, irresistibly cheesy, and comforting. It combines tender elbow macaroni with a rich cheese sauce made from butter, flour, milk, and a blend of cheddar and other cheeses. Perfect as a main dish or side for any occasion.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Equipment

• Large pot (for pasta)
• Medium saucepan (for cheese sauce)
• Whisk
• Mixing spoon or spatula
• 9x13-inch baking dish (if baking)
• Oven (for baked version, optional)

Ingredients

• For the Pasta:
• 1 lb 16 oz elbow macaroni
• Water and salt for boiling
• For the Cheese Sauce:
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk warm
• 1 cup heavy cream optional for extra richness
• 2½ cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella or Monterey Jack
• ½ tsp garlic powder optional
• ½ tsp mustard powder optional, enhances flavor
• Salt and pepper to taste
• Optional Topping for baked version:
• ½ cup breadcrumbs
• 1 tbsp melted butter
• ¼ cup grated Parmesan

Instructions

• Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add macaroni and cook until al dente, about 7–8 minutes.
• Drain and set aside.
• Make the Roux:
• In a medium saucepan, melt butter over medium heat.
• Add flour and whisk constantly for about 1–2 minutes, until bubbly and lightly golden (this is the roux, which thickens the sauce).
• Make the Cheese Sauce:
• Gradually whisk in the warm milk and cream.
• Cook, stirring frequently, until the sauce thickens slightly (about 4–5 minutes).
• Lower the heat and stir in garlic powder and mustard powder (if using).
• Add shredded cheeses in batches, stirring until fully melted and smooth.
• Season with salt and pepper to taste.
• Combine Pasta and Sauce:
• Stir the drained macaroni into the cheese sauce.
• Mix well until evenly coated.
• Serve or Bake (Optional):
• For stovetop mac and cheese:
• Serve immediately, creamy and hot.
• To bake:
• Preheat oven to 375°F (190°C).
• Pour the mac and cheese into a greased 9x13-inch baking dish.
• Mix breadcrumbs with melted butter and Parmesan. Sprinkle on top.
• Bake uncovered for 15–20 minutes until bubbly and golden on top.

Servings: 8 people

10 FAQs About Mac and Cheese

1. What cheeses work best for mac and cheese?

Sharp cheddar is the classic base. You can mix in mozzarella, Monterey Jack, Gruyère, Parmesan, or Fontina for more flavor and creaminess. Avoid pre-shredded cheese if possible it melts less smoothly due to added anti-caking agents.

2. Why did my cheese sauce turn grainy?

This usually happens if the cheese is added when the sauce is too hot or if it’s overheated. To avoid this, lower the heat before adding cheese and stir constantly until melted.

3. Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts better and creates a smoother, creamier sauce.

4. Can I make this mac and cheese ahead of time?

Yes! Assemble everything and refrigerate before baking. When ready to serve, bake it fresh. Add a splash of milk before baking to restore creaminess if it’s been chilled.

5. How do I keep mac and cheese creamy after baking?

Avoid overbaking and use a mix of milk and cream in the sauce. You can also cover the dish with foil for the first half of baking to lock in moisture.

6. What’s the best pasta shape to use?

Elbow macaroni is traditional, but cavatappi, shells, penne, or rotini all work well and hold sauce nicely.

7. Can I add mix-ins like bacon or veggies?

Absolutely! Try cooked bacon bits, sautéed onions, garlic, peas, spinach, or even hot sauce for a spicy kick.

8. Is it better to bake or serve it stovetop?

Both are great. Stovetop is creamier and quicker, while baked mac and cheese has a nice crust and is great for make-ahead meals.

9. Can I make this gluten-free?

Yes! Use gluten-free pasta and replace the flour in the roux with gluten-free all-purpose flour or cornstarch.

10. Can I double the recipe?

Definitely. Use a larger baking dish (like 11×15) or split into two pans. Cooking time may need slight adjustment for baked versions.

How To Store Mac and Cheese

Refrigerator:

• Store in an airtight container for up to 4 days.

• To reheat: add a splash of milk, cover, and microwave in 30-second intervals, stirring between. Or reheat on the stovetop over low heat.

Freezer:

• Freeze cooled mac and cheese (baked or unbaked) in airtight, freezer-safe containers for up to 2 months.

• To reheat: thaw overnight in the fridge, then bake at 350°F (175°C) for 25–30 minutes until warmed through. Add a little milk if needed.