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Homemade Mac and Cheese
This classic Homemade Mac and Cheese is creamy, comforting, and simple to make.
Tender elbow macaroni is coated in a rich cheddar cheese sauce, then baked until golden and bubbly.
Perfect for family dinners, potlucks, or a cozy side dish, this deesviral version delivers reliable, crowd-pleasing results.
Ingredients
- 1 lb elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups milk
- 2 tbsp butter
- 2 tbsp flour
- Salt and pepper, to taste
Use freshly shredded cheddar for the smoothest melting. Whole milk yields the creamiest sauce, but 2% works as well.
Instructions
- Cook macaroni in salted boiling water according to package directions; drain and set aside.
- In a medium saucepan over medium heat, melt the butter.
- Whisk in the flour and cook 1–2 minutes, stirring, to form a smooth roux.
- Gradually whisk in the milk, stirring constantly until the mixture thickens and lightly bubbles.
- Remove from heat and stir in the shredded cheddar until fully melted and smooth. Season with salt and pepper.
- Combine the cheese sauce with the drained macaroni and mix well.
- Transfer to a lightly greased baking dish and bake at 350°F (175°C) for about 20 minutes, or until golden and bubbly on top.
- Let rest 5 minutes before serving for the creamiest texture.
Storage & Make-Ahead
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of milk on the stovetop or covered in the oven.
- Assemble ahead (before baking), cover, and refrigerate up to 24 hours; bake just before serving.
Why This Recipe Works
- Roux-based sauce: Butter and flour create a stable base for a silky cheese sauce.
- Freshly shredded cheese: Ensures smooth melting with bold cheddar flavor.
- Quick bake: Sets the sauce and adds a lightly golden top without drying.
Expert Tips
- Salt the pasta water well; it seasons the macaroni from within.
- For extra creaminess, stir in 2–3 tablespoons cream cheese with the cheddar.
- Optional topping: mix 1 cup breadcrumbs with 2 tbsp melted butter and sprinkle on top before baking.
- Blend cheddar with a cup of Monterey Jack or Gruyère for a more complex flavor.
