Homemade Mac and Cheese Recipe

There’s something deeply comforting about sitting down to a creamy, golden bowl of HOMEMADE MAC AND CHEESE. Rich, gooey, and irresistibly cheesy, this classic recipe is more than just a meal—it’s a warm hug in a bowl and a reminder of simpler times. Whether you’re making it to indulge in nostalgia or to impress guests with a dish everyone loves, this HOMEMADE MAC AND CHEESE delivers every time.

Ingredients You’ll Need

You only need a few simple ingredients to achieve the perfect HOMEMADE MAC AND CHEESE, but each plays a special role in building flavor, texture, and that iconic creaminess. You’ll be amazed at how these kitchen staples work together to make pure comfort food magic!

• Elbow macaroni: The classic pasta shape for mac and cheese—its nooks hold onto that cheesy sauce perfectly.
• Shredded cheddar cheese: Use sharp cheddar for the boldest flavor and the dreamiest melt.
• Milk: Whole milk is best for a rich, creamy sauce, but 2% also does the trick if you prefer it lighter.
• Butter: This adds richness and forms the base of your cheese sauce.
• Flour: Essential for thickening—don’t skip it, or your sauce won’t be luscious and silky.
• Salt and pepper: Just the right amount wakes up all the flavors without overpowering the cheese.

How to Make HOMEMADE MAC AND CHEESE

Step 1: Cook the Macaroni

Bring a large pot of salted water to a rolling boil, then add the elbow macaroni. Cook according to the package instructions until al dente—it should have a little bite left so it doesn’t turn mushy after baking. Drain it well and set aside while you move on to the sauce.

Step 2: Make the Roux

In a medium saucepan, melt the butter over medium heat. Once bubbly and melted, stir in the flour. Cook this mixture, whisking constantly, for 1 to 2 minutes. This forms a roux, which is the key to a beautifully thick and smooth cheese sauce—don’t rush this step!

Step 3: Add the Milk

With your roux fragrant and slightly golden, slowly pour in the milk while whisking vigorously. This keeps your sauce lump-free and helps it thicken smoothly. Continue cooking and stirring until the mixture looks creamy and coats the back of a spoon.

Step 4: Melt in the Cheese

Remove the pan from the heat, then add in all that glorious shredded cheddar. Stir gently until every bit of cheese is melted and your sauce is buttery yellow and velvety smooth. Season with salt and pepper to taste—the right balance brings everything together.

Step 5: Mix and Bake

Pour the cooked macaroni right into your cheese sauce and mix gently but thoroughly, making sure every nook of pasta is coated. Transfer the mixture to a baking dish, spreading it evenly. Bake at 350°F (175°C) for about 20 minutes, or until the top is golden and bubbling. Let it rest for a few minutes before scooping out glorious helpings!

How to Serve HOMEMADE MAC AND CHEESE

Garnishes

To add a little flair to your HOMEMADE MAC AND CHEESE, sprinkle some fresh chives or parsley over the top just before serving. For extra crunch and flavor, try a layer of toasted breadcrumbs or even a little extra cheese broiled on top for those crispy edges.

Side Dishes

Round out your comfort food experience with bright, crisp sides. A fresh green salad tossed with a tangy vinaigrette helps balance the richness, or offer roasted broccoli or sautéed greens for a simple but satisfying pairing.

Creative Ways to Present

For a fun twist, serve your HOMEMADE MAC AND CHEESE in individual ramekins for a dinner party or scoop it into mini muffin tins for bite-size appetizers. You can even load it into a bread bowl for that extra wow factor—perfect for game day or a cozy night in.

Make Ahead and Storage

Storing Leftovers

Allow any leftover HOMEMADE MAC AND CHEESE to cool completely before transferring to an airtight container. It will keep happily in the fridge for up to four days, making it easy to reheat a bowlful whenever the craving strikes.

Freezing

Yes, you can freeze HOMEMADE MAC AND CHEESE! Scoop it into a freezer-safe dish or individual portions, cover tightly, and freeze for up to three months. Thaw overnight in the fridge before reheating for the best texture.

Reheating

For best results, add a splash of milk before reheating your mac and cheese in the microwave or gently in a saucepan on the stove. Stir well as it warms to revive its creamy texture. If baking from fridge-cold, cover with foil to prevent drying out.

FAQs

Can I use another type of cheese in HOMEMADE MAC AND CHEESE?

Absolutely! While cheddar is classic, try mixing in mozzarella, Monterey Jack, gouda, or even a little parmesan for your own signature blend. Just be sure to pick cheeses that melt well for the creamiest sauce.

How can I make it creamier?

If you like your HOMEMADE MAC AND CHEESE extra creamy, stir in a splash of heavy cream or add a dollop of cream cheese to the sauce. These small tweaks take your dish to a whole new level of lusciousness.

What’s the best pasta shape to use?

Elbow macaroni is traditional, but any short pasta with curves or holes—like cavatappi, shells, or rotini—works fabulously. These shapes hold onto more cheese sauce, ensuring every bite is full of flavor.

Can I add mix-ins?

Definitely! Stir in cooked bacon, diced tomatoes, steamed broccoli, sautéed onions, or even a little hot sauce for a spicy kick. HOMEMADE MAC AND CHEESE is a wonderful canvas for your favorite extras.

Is it okay to skip the baking step?

If you prefer ultra-creamy stovetop HOMEMADE MAC AND CHEESE, you can absolutely skip baking. Just combine the pasta and sauce, heat through, and serve straight from the pot for instant satisfaction.

Final Thoughts

When you make HOMEMADE MAC AND CHEESE from scratch, you’re treating yourself—and anyone lucky enough to share it—to pure comfort and flavor. Give this tried-and-true recipe a spot in your weekly rotation and experience just how joyful homemade cooking can be!

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