Homemade Mac and Cheese

Creamy homemade mac and cheese made with tender elbow macaroni, a rich cheddar cheese sauce, and baked to golden perfection. This easy comfort food recipe is perfect for weeknight dinners, family gatherings, or holiday meals, and can be customized with different cheeses or add-ins for a flavorful twist.

Ingredients

• 225 g (½ lb) elbow macaroni, uncooked
• 43 g (3 Tbsp) unsalted butter
• 16 g (2 Tbsp) all-purpose flour
• ½ tsp salt
• ⅛ tsp ground black pepper
• 360 ml (1½ cups) milk (any kind)
• 180 ml (¾ cup) half-and-half
• 250 g (2½ cups) shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 325°F (160°C). Lightly grease an 8-inch square baking dish (or similar size).
2. Cook the pasta
   Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions until al dente. Drain well and set aside.
3. Prepare the cheese sauce
   • In a medium saucepan over medium heat, melt the butter.
   • Whisk in the flour, salt, and pepper, cooking for about 2 minutes to remove the raw flour taste.
   • Gradually pour in the milk and half-and-half, whisking constantly.
   • Reduce heat to medium-low and cook for 5–7 minutes, until the sauce thickens to a gravy-like consistency.
   • Remove from heat and stir in 1 cup of cheddar cheese until melted and smooth.
4. Assemble the dish
   • Add the cooked macaroni to the cheese sauce and stir until fully coated.
   • Pour half of the pasta mixture into the prepared baking dish, then sprinkle with ½ cup cheddar cheese.
   • Add the remaining pasta and top with the rest of the cheese.
5. Bake
   Place in the preheated oven and bake for 15–20 minutes, or until the cheese on top is fully melted and bubbly.

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Tips

• Cook the pasta just until al dente; overcooking will result in mushy mac and cheese after baking.
• For extra creaminess, use whole milk instead of low-fat milk.
• Grate your own cheddar for the best melting texture—pre-shredded cheese often contains anti-caking agents.
• Let the dish rest for 5 minutes before serving to allow the sauce to thicken slightly.

Variations and Substitutions

• Cheese blends: Swap some cheddar for mozzarella, Gruyère, or Monterey Jack for a different flavor.
• Add-ins: Mix in cooked bacon bits, caramelized onions, or steamed broccoli before baking.
• Spicy twist: Add a pinch of cayenne pepper or paprika to the sauce for heat and color.
• Gluten-free: Use gluten-free pasta and a gluten-free all-purpose flour blend.

FAQs

Can I make this ahead of time?
Yes. Assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 extra minutes to the baking time.

Can I freeze mac and cheese?
Yes. Cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Why is my sauce grainy?
This can happen if the cheese is added over high heat. Always remove the sauce from heat before stirring in the cheese.

Serving Suggestions

• Serve with a crisp green salad for a balanced meal.
• Pair with roasted vegetables like Brussels sprouts or carrots.
• Offer with garlic bread for a hearty comfort-food dinner.

Why You’ll Love This Recipe

• Classic, creamy, and full of cheesy goodness.
• Family-friendly and easy to make with pantry staples.
• Perfect as a main course or side dish.
• Customizable to your taste with endless cheese and add-in options.