Mac and Cheese Recipe
Mac and Cheese is the ultimate comfort food, beloved for its molten, cheesy core and buttery, golden topping. There’s something about twirling a fork through gooey noodles that just soothes the soul and brings people together. This beloved classic is more than just a casserole; it’s an invitation to slow down, relive childhood joys, and enjoy pure, simple ingredients transformed into something magical. Whether you’re making a weeknight dinner or a show-stopping side for a holiday feast, this version finds that sweet spot: creamy, bold, and undeniably satisfying.
Ingredients You’ll Need
The beauty of Mac and Cheese lies in its simplicity—each ingredient deserves its spot on the roster. With each one, you’re building layers of flavor and texture, balancing melt and crunch for a dish that’s equal parts nostalgia and indulgence.
- Elbow macaroni (8 oz): Classic shape that traps the cheese sauce in every bite, delivering the signature twisty-tender mouthfeel.
- Sharp cheddar cheese, shredded (2 cups): The big flavor hero—opt for good, fresh cheddar for that deep, tangy richness and creamy melt.
- Whole milk (2 cups): Provides silky smoothness and body, making the sauce luscious without being heavy.
- Unsalted butter (4 tbsp): Brings depth and a hint of sweetness to the roux, setting up a velvet base for your sauce.
- All-purpose flour (2 tbsp): The secret to a thick, clingy cheese sauce; keeps everything stable and dreamy rather than runny.
- Panko bread crumbs (1 cup): Airy and crisp, these create that crave-worthy, golden brown topping every Mac and Cheese deserves.
How to Make Mac and Cheese
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil—salting generously is essential, as it infuses the noodles with flavor before anything else touches them. Add the elbow macaroni and cook until just al dente, usually around 7–8 minutes. You want them firm, since they’ll continue softening in the oven. Drain well and set aside—don’t rinse, or you’ll lose that lovely starch that helps the sauce cling!
Step 2: Make the Roux
Meanwhile, grab a medium saucepan and melt the unsalted butter over medium heat until it’s just bubbly, not browned. Whisk in the flour until the mixture is smooth and forms a pale, fragrant paste. Let it cook for about a minute; this step gets rid of any raw flour taste and sets up your creamy Mac and Cheese for unwavering smoothness.
Step 3: Add Milk
Now, whisk in the whole milk, pouring slowly and whisking constantly to banish lumps. Watch as your roux transforms into a glossy, thickened base—patience pays off here. Keep stirring over medium heat just until the mixture thickens slightly and coats the back of your spoon.
Step 4: Add Cheese
Switch off the heat and immediately stir in the shredded sharp cheddar cheese. As it melts in, the sauce becomes impossibly creamy and tangy—the cheddar should fully disappear into the mix. Give it a taste and do a little happy dance if you must; this is pure Mac and Cheese magic in the making.
Step 5: Combine Pasta and Sauce
Gently fold the drained macaroni into the cheese sauce, making sure every curve and nook is thoroughly coated. There’s nothing more satisfying than seeing the pasta enveloped in silky, molten cheese sauce. At this point, it’s hard not to sneak a bite—it smells incredible!
Step 6: Bake
Transfer your macaroni mixture to a greased baking dish, spreading it out evenly. Top with a generous handful of panko bread crumbs for that irresistible, crunchy finish. Bake at 350°F (175°C) for 20–25 minutes, or until the topping is golden brown and the edges are bubbling. Let it rest for a few minutes before serving, so every glorious scoop holds together.
How to Serve Mac and Cheese
Garnishes
For a restaurant-worthy finish, sprinkle fresh chopped parsley or chives over your Mac and Cheese before serving. Some like a dash of smoked paprika or cracked black pepper for a warm, peppery kick. These little touches boost color and bring an extra layer of flavor that really makes the dish pop.
Side Dishes
Serve your Mac and Cheese alongside a crisp green salad tossed with a tangy vinaigrette—the acid balances all that cheesiness perfectly. Roasted veggies like broccoli or Brussels sprouts are classics, or keep it nostalgic with a side of stewed tomatoes or apple sauce. It’s also a knock-out pairing with barbecue or fried chicken for a true comfort feast.
Creative Ways to Present
Whether you’re hosting a dinner party or a family game night, you can spoon the baked Mac and Cheese into pretty ramekins, serve in mini cast iron pans, or create a “Mac bar” with bowls of toppings (think crumbled bacon, jalapeños, or caramelized onions). For parties, portioning into muffin tins turns it into adorable, crunchy-topped little bites!
Make Ahead and Storage
Storing Leftovers
If you have any Mac and Cheese left (a rare miracle!), cool it to room temperature before transferring to an airtight container. It’ll stay delicious in the fridge for up to four days. Keep the topping as crisp as possible by covering loosely with foil, or if you don’t mind, stir the crunchy bits back into the pasta for a more uniform texture.
Freezing
Mac and Cheese freezes wonderfully! Assemble the casserole up to just before baking, wrap tightly in plastic and foil, and freeze for up to 2 months. When ready, bake straight from the freezer, adding a few extra minutes to the baking time, or let it thaw in the fridge overnight for an even creamier result.
Reheating
Bring leftover Mac and Cheese back to life by reheating gently in a 350°F oven, covered lightly with foil to prevent drying out. If microwaving individual portions, add a splash of milk and heat in short bursts, stirring in between. This helps restore the luscious, creamy texture you crave.
FAQs
Can I use a different pasta shape?
Absolutely! While elbow macaroni is the tradition for Mac and Cheese, any short pasta with nooks and ridges—like shells, cavatappi, or rotini—works wonderfully to capture all that cheesy goodness.
Is it possible to make this gluten free?
Yes! Swap in your favorite gluten-free pasta, and use a one-to-one gluten-free flour blend for the roux. Gluten-free panko or crushed rice crackers also make a great crunchy topping.
What’s the best cheese to use aside from cheddar?
Cheddar is classic for Mac and Cheese, but feel free to experiment with gruyère, fontina, Monterey Jack, or even a bit of cream cheese for extra creaminess. Combining different cheeses can take the flavor up a notch!
Why did my cheese sauce turn grainy?
A grainy sauce usually happens if the cheese is added while the milk mixture is too hot or if the cheese doesn’t have time to melt gently. Take the pot off the heat before stirring in your cheese, and always use freshly grated cheese rather than pre-shredded for the smoothest result.
Can I make Mac and Cheese ahead for a party?
Definitely! Prepare the casserole through assembling (without baking), then refrigerate it covered. When guests arrive, add the topping and bake as instructed. This saves time and keeps everything fresh and bubbly.
Final Thoughts
If you’ve never made Mac and Cheese from scratch, I promise you’re about to discover a new favorite that tastes worlds away from the boxed kind. There’s just something special about whisking up your own cheese sauce and watching it all bubble together in the oven. Roll up your sleeves and make this for your next gathering, cozy night in, or just because—everyone deserves a bowl of velvety, homemade comfort food!
Print
Mac and Cheese Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic and comforting Mac and Cheese recipe that is creamy, cheesy, and topped with crispy breadcrumbs. This homemade version is easy to make and perfect for a cozy family dinner.
Ingredients
Pasta:
- 8 oz elbow macaroni
Cheese Sauce:
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
Topping:
- 1 cup panko bread crumbs
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente (about 7-8 minutes). Drain and set aside.
- Make the Roux: In a saucepan over medium heat, melt butter until bubbly. Whisk in flour until smooth and cook for about 1 minute.
- Add Milk: Gradually pour in milk while whisking constantly until the mixture thickens slightly.
- Add Cheese: Remove from heat and stir in shredded cheddar cheese until melted.
- Combine Pasta and Sauce: Mix cooked macaroni into the cheese sauce until well coated.
- Bake: Transfer to a greased baking dish, top with panko bread crumbs, and bake at 350°F (175°C) for 20-25 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Mac and Cheese, Baked Macaroni and Cheese, Comfort Food, Pasta Recipe
