Name: Creamy Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 12 oz elbow macaroni; 4 tablespoon unsalted butter; ¼ cup all-purpose flour; 2 ¾ cups whole milk; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; ½ cup grated Parmesan cheese; ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon mustard powder (optional); ¼ teaspoon paprika (optional, plus extra for topping); ½ cup panko breadcrumbs (optional, for topping); 2 tablespoon melted butter (optional, for topping)

Craving the ultimate comfort food? This Mac and Cheese is absolutely dreamy, with a rich, velvety cheese sauce that clings to every twist of tender pasta. It's ooey-gooey, golden-topped, and bursting with buttery, cheesy flavor!

Best of all, it comes together in under an hour with simple ingredients and just one pot and one baking dish. Whether you need a quick weeknight meal, a cozy potluck favorite, or an irresistible holiday side, this recipe has you covered.

This Mac and Cheese was inspired by my grandma's Sunday suppers-classic, crowd-pleasing and always gone in minutes. Trust me, once you try this homemade version, boxed mac just can't compare!

A bubbling dish of golden baked Mac and Cheese with a crispy cheese crust

Why You'll Love This Recipe

Unbeatable Creaminess: The ultra-silky cheese sauce coats every bite-no dry noodles here!
Classic, Nostalgic Flavor: All the cheesy goodness you remember, but better and fresher.
Simple Pantry Ingredients: Nothing fancy or hard to find-just real cheese, milk, butter, and pasta.
Perfect for Any Crowd: Scales up or down for family dinners, potlucks, or parties.

Key Ingredients for Mac and Cheese

See recipe card below for full list of measurements, ingredients, and instructions.

Elbow Macaroni

The classic shape for mac and cheese, elbow macaroni grabs onto plenty of sauce in all its curves and bends. Aim for standard dried elbow macaroni, but small shells or cavatappi work beautifully too. Gluten-free pasta is a fine swap-just watch your cooking time.

Sharp Cheddar Cheese

Sharp cheddar gives this dish its signature tangy richness and gooey texture. Buy a block and grate it yourself for the smoothest melting and boldest flavor. For a subtle flavor shift, try mixing in Monterey Jack, Gruyere, or a little mozzarella.

Milk

Whole milk is key for a sauce that's creamy but not too heavy. If you prefer, use 2 percent milk, or substitute part with half-and-half for extra indulgence. Avoid skim milk as it can make the sauce thin.

Butter

Butter not only starts the roux for the sauce, but also adds richness and silky mouthfeel. Unsalted butter gives you more control over flavor, but salted works-just reduce additional salt accordingly.

All-Purpose Flour

A touch of flour thickens the sauce into that signature luscious consistency. If you need a gluten-free version, swap in a 1-for-1 gluten-free flour or use cornstarch in half the amount.

Instructions for Mac and Cheese

See recipe card below for full list of measurements, ingredients, and instructions.

Boil the Pasta

Bring a large pot of salted water to a boil. Add the macaroni and cook 1-2 minutes less than package directions for al dente, about 7-8 minutes. Drain well and set aside-you don't want mushy noodles!

Make the Cheese Sauce

In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it smells nutty but isn't browned. Slowly whisk in the milk to avoid lumps, and cook until thickened and bubbly, 4-5 minutes.

Add the Cheese and Seasonings

Reduce heat to low. Stir in the cheddar, Monterey Jack, and Parmesan until smooth and velvety. Season with salt, pepper, mustard powder, and paprika. Taste and adjust seasoning as you like-cheese sauces love extra black pepper!

Combine Pasta and Sauce

Add the drained macaroni to the cheese sauce. Gently fold until every noodle is evenly coated and glossy. If it seems too thick, splash in a bit more milk.

Bake Until Golden (Optional)

For a traditional golden baked top: Preheat oven to 375°F (190°C). Pour mac and cheese into a greased 2-quart baking dish. Toss panko with melted butter and a pinch of paprika, then sprinkle over the top. Bake uncovered for 15-20 minutes, until bubbly and lightly browned.

Recipe Variations

Make It Extra Creamy

Swap ½ cup of milk for heavy cream or half-and-half for ultimate decadence. The sauce will be even silkier-perfect for when you're craving comfort.

Gluten-Free Mac and Cheese

Simply use your favorite gluten-free pasta shape and substitute a 1-to-1 gluten-free flour blend for the roux. The taste and texture are still pure cheesy bliss!

Protein-Packed Additions

Stir in cooked, shredded chicken, crispy bacon bits, or steamed broccoli for a heartier meal. They add fantastic flavor and turn this side dish into a main event.

Bolder Cheese Flavors

Feel free to switch up the cheese combo! Try sharp white cheddar, Gruyere, gouda, or a bit of blue cheese for a sophisticated tang.

Vegan Version

Use non-dairy butter, your favorite plant milk (like soy or oat), and a meltable vegan cheese blend. Gluten-free pasta and flour work perfectly too.

Serving Suggestions

Serve this Mac and Cheese hot from the oven with a sprinkle of extra Parmesan and a dash of paprika or fresh chives on top. Pair it with a crisp green salad, roasted veggies, or juicy grilled chicken for a well-rounded meal. It's also a showstopper alongside BBQ mains or as the star at your next potluck.

Storage and Reheating

Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and warm gently on the stovetop or in the microwave, stirring occasionally until creamy. Prefer crispy leftovers? Bake in an oven-safe dish at 350°F until heated through, about 15 minutes. Freeze portions for up to 2 months-thaw overnight in the fridge and reheat as above.

Frequently Asked Questions About Mac and Cheese (FAQ)

Q: Can I make mac and cheese ahead of time?

A: Absolutely! Assemble everything up to the point of baking, cover, and refrigerate for up to 2 days. When ready, top with breadcrumbs and bake until bubbly.

Q: What cheeses work best for homemade mac and cheese?

A: A mix of sharp cheddar for flavor and melty cheeses like Monterey Jack or mozzarella gives the creamiest result. Experiment to find your personal favorite blend!

Q: How do I prevent the cheese sauce from becoming grainy?

A: Use low heat when adding the cheese, and grate your own from a block for the smoothest melting. High heat or pre-shredded cheese can make the sauce less silky.

This Mac and Cheese is everything you want in comfort food: creamy, cheesy, unforgettable. I can't wait for you to dive into a bowl! If you make it, be sure to leave a comment and rating to let everyone know how it turned out. Enjoy every cheesy bite!