Homemade Mac and Cheese (Comfort Food)
Remember that boxed mac and cheese you lived off of in college? Yeah, this Homemade Mac and Cheese is like that—but all grown up, wearing a fancy cheese pull, and ready to impress. Creamy, dreamy, and baked to golden perfection, this recipe is comfort food magic in under 40 minutes. Whether it’s a weeknight dinner or a potluck hero, one bite will make you swear off the boxed stuff forever.
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Key Ingredients for Homemade Mac and Cheese
- Elbow macaroni: The classic shape holds onto that luscious cheese sauce like a hug.
- Cheddar cheese: Sharp or mild, but always shred it yourself—pre-shredded cheese won’t melt as smoothly.
- Butter + flour: The dynamic duo for a velvety roux-based sauce.
- Milk: Whole milk = creamier sauce. Don’t skimp!
How to Make Homemade Mac and Cheese
Cook pasta, make a roux, whisk in milk, melt in cheese, combine, and bake. The golden, bubbly crust is your reward for minimal effort. Pro tip: Let it rest 5 minutes post-bake—it thickens perfectly.
Variations & Pairings
- Add bacon or crispy breadcrumbs for crunch.
- Swap cheddar for Gruyère + Parmesan for a fancy twist.
- Pair with Garlic Butter Roasted Brussels Sprouts to balance the richness.
- Serve in a cast iron skillet for rustic charm.
Common Mistakes to Avoid
✖ Overcooking the pasta: Aim for al dente—it softens more in the oven.
✖ Lumpy sauce: Whisk constantly when adding milk, and keep the heat medium.
✖ Using pre-shredded cheese: Anti-caking agents = grainy sauce. Shred fresh!
Tips and Tricks
✔ Room-temperature milk blends into the roux more smoothly.
✔ Underseason? Taste the sauce before baking—cheese needs salt!
✔ Broil 1-2 minutes at the end for an extra-crispy top (watch closely!).
Final Thoughts
This Homemade Mac and Cheese is nostalgia meets luxury—simple enough for Tuesday, special enough for guests. Make it tonight and prepare for standing ovations. Tag me on Instagram with your cheesiest creations!
Homemade Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 1/2 cup 1 stick unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 cups shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- Breadcrumbs for topping, optional
Instructions
- Preheat oven to 375°F (190°C). Cook macaroni according to package directions. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. This should take about 5-7 minutes.
- Remove from heat and stir in cheddar cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the mac and cheese into a baking dish. Top with breadcrumbs, if desired.
- Bake for 20-25 minutes, or until golden brown and bubbly.
Notes
- Reheat leftovers with a splash of milk to revive the creaminess.
- Freeze unbaked: Assemble, cover, and freeze. Bake from frozen (add 10-15 minutes).
- Gluten-free? Use GF pasta and swap flour for cornstarch.
- Calories: ~500 kcal
- Carbohydrates: 45–50g
- Protein: 20–22g
- Fat: 25–28g
- Fiber: 2g
- Sugar: 6g
- Calories can vary based on cheese type (sharp cheddar vs. mild), milk fat %, and optional toppings like breadcrumbs.
- For lighter versions, use reduced-fat cheese or milk, but expect a less creamy texture.
🛒 Recommended Kitchen Must-Haves
- Grater for freshly shredded cheese
- Whisk for lump-free sauce perfection
- Baking dish for golden, even baking
Homemade Mac and Cheese FAQs
Can I use other pasta shapes?
Sure! Cavatappi or shells work great—just avoid long noodles like spaghetti.
Why is my sauce grainy?
Pre-shredded cheese or high heat can cause this. Low and slow is the cheese-melting mantra.
Can I skip baking it?
Absolutely! Stovetop mac is delicious—just reduce the milk by 1/2 cup for a thicker sauce.
