Homemade Mac and Cheese
This classic homemade mac and cheese recipe features a rich and creamy cheddar cheese sauce, perfectly coating tender pasta. Baked to golden perfection, it's the ultimate comfort food, ideal for weeknight dinners or a satisfying side dish.
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.