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Homemade Mac and Cheese

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This good old-fashioned mac and cheese recipe is the ultimate comfort food, combining creamy, cheesy goodness with perfectly cooked elbow macaroni. Made with a rich blend of sharp cheddar and mozzarella, this dish is smooth, flavorful, and irresistibly satisfying. Whether served as a quick stovetop mac and cheese or baked with a crispy panko breadcrumb topping, this homemade version is far superior to any store-bought alternative.

Perfect for weeknight dinners, family gatherings, or holiday feasts, this recipe is easy to customize with different cheeses, proteins, or seasonings. Follow the step-by-step instructions to create the creamiest mac and cheese every time!

Ingredients

Scale

For the pasta:

  • 12 oz elbow macaroni
  • 4 cups water (for boiling)
  • 1 tsp salt

For the cheese sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)

For the topping (optional):

  • ½ cup panko breadcrumbs
  • 2 tbsp butter, melted

Instructions

Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, then drain and set aside.

In a saucepan over medium heat, melt butter, then whisk in the flour to form a roux. Cook for about one minute until golden.

Gradually whisk in the milk and heavy cream, stirring continuously until smooth and slightly thickened.

Add the shredded cheddar and mozzarella cheese, stirring until melted and creamy.

Season with salt, black pepper, and paprika if using.

Add the cooked macaroni to the cheese sauce, stirring to coat evenly.

For a baked version, preheat the oven to 375°F (190°C). Transfer the mac and cheese to a baking dish.

Mix panko breadcrumbs with melted butter and sprinkle over the top. Bake for 15-20 minutes until golden brown.

Serve warm and enjoy.

 

Notes

✔ Pasta Choice – Elbow macaroni is the traditional choice, but you can use cavatappi, shells, or penne for different textures.

✔ Cheese Tips – Always grate cheese from a block for the best melting consistency. Avoid pre-shredded cheese, which contains anti-caking agents.

✔ Stovetop vs. Baked – If you prefer a creamy texture, serve immediately after mixing the pasta with the sauce. For a crispy topping, bake at 375°F (190°C) for 15-20 minutes.

✔ Make-Ahead Option – Assemble and refrigerate for up to 24 hours before baking. Add a splash of milk when reheating to maintain creaminess.

✔ Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a little milk on the stovetop for the best results.

✔ Freezing Instructions – Freeze unbaked mac and cheese for up to 2 months. Thaw in the fridge overnight before baking.

Find it online: https://claradelish.com/homemade-mac-and-cheese/