There is something almost magical about a bubbling dish of mac and cheese coming out of the oven. For me, mac and cheese is more than just pasta and cheese. It is a hug in a casserole dish, the kind of meal that turns an ordinary Tuesday night into something special.
I remember as a child, the smell of cheddar melting in the oven would drift down the hallway, pulling me toward the kitchen where my mom was stirring that golden sauce with love.
It was our go-to dish for everything: lazy weekends, church potlucks, birthdays, or those nights when comfort food was exactly what we needed.
This mac and cheese recipe is the one I’ve made for years now. It has the creamy, cheesy sauce we all crave, with just the right balance of gooey comfort and baked crispness on top.
It is rich without being heavy, indulgent yet simple enough to whip up on a weeknight. And nothing beats the way it makes the whole kitchen smell, warm, cozy, and inviting.
Whether you’re cooking for your family, bringing a dish to a holiday gathering, or just looking for a way to brighten up a chilly evening, this recipe will deliver. Get ready to fall in love with homemade mac and cheese all over again.
Mac and Cheese Recipe
Ingredients
Method
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente (about 1 minute less than package directions). Drain and set aside.
- Make the roux: In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it forms a smooth paste.
- Build the sauce: Slowly whisk in the warm milk and cream, about ½ cup at a time, to prevent lumps. Cook for 5–6 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- Season and add cheese: Stir in salt, pepper, garlic powder, and mustard powder. Remove from heat and gradually add cheddar, mozzarella (or Gruyère), and Parmesan. Stir until smooth and creamy.
- Combine with pasta: Add the drained pasta to the cheese sauce and mix until well coated.
- Prepare topping: In a small bowl, toss panko breadcrumbs with 2 tablespoons melted butter until evenly coated.
- Assemble and bake: Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly over the top. Bake at 375°F for 20–25 minutes, until bubbly and golden brown.
- Serve: Let it rest for 5 minutes before serving. The sauce will set slightly, making it even creamier.
About the Recipe
What makes this the best mac and cheese recipe is its creamy texture and the balance of cheeses. Instead of just cheddar, this recipe combines sharp cheddar for flavor and a touch of mozzarella or Gruyère for that stretchy, creamy finish.
The sauce is built on a simple roux, which ensures that every bite of pasta is luxuriously coated. The topping, a light layer of buttered breadcrumbs, bakes to golden perfection, adding a little crunch that contrasts beautifully with the creamy interior.
This is the kind of dish that feels right at home on any table. It serves 6 to 8, making it perfect for family dinners, small parties, or meal prepping.
Leftovers reheat wonderfully, so it’s just as good the next day. You can keep it classic or customize it by stirring in extras like crispy bacon, sautéed veggies, or even a hint of hot sauce for a little kick.
It’s comforting, reliable, and foolproof. Once you’ve made it, I promise you’ll stop reaching for the boxed stuff.
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 cup heavy cream
- 1 teaspoon salt (plus more for pasta water)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ teaspoon mustard powder (optional, enhances cheese flavor)
- 4 cups sharp cheddar cheese, shredded
- 1 cup mozzarella or Gruyère cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 tablespoons butter, melted
Optional Mix-Ins:
- ½ cup cooked bacon bits
- 1 cup sautéed spinach or broccoli florets
- A few dashes of hot sauce for extra zing
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente (about 1 minute less than package directions). Drain and set aside.
- Make the roux: In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until it forms a smooth paste. This step removes the raw flour taste.
- Build the sauce: Slowly whisk in the warm milk and cream, about ½ cup at a time, to prevent lumps. Cook for 5–6 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
- Season and add cheese: Stir in salt, pepper, garlic powder, and mustard powder. Remove from heat and gradually add cheddar, mozzarella (or Gruyère), and Parmesan. Stir until smooth and creamy.
- Combine with pasta: Add the drained pasta to the cheese sauce and mix until well coated.
- Prepare topping: In a small bowl, toss panko breadcrumbs with 2 tablespoons melted butter until evenly coated.
- Assemble and bake: Pour the mac and cheese into a greased 9×13-inch baking dish. Sprinkle breadcrumb topping evenly over the top. Bake at 375°F for 20–25 minutes, until bubbly and golden brown.
- Serve: Let it rest for 5 minutes before serving. The sauce will set slightly, making it even creamier.
Tips for Success
The secret to foolproof mac and cheese starts with the roux. Take your time whisking the flour into the butter and don’t rush adding the milk. A smooth sauce makes all the difference in creating a creamy final dish.
Another key is not to overcook the pasta. Remember that it will continue cooking in the oven. Pulling it just shy of al dente keeps it from getting mushy once baked in the sauce.
Lastly, shred your cheese from a block rather than using pre-shredded. Bagged cheese often has anti-caking agents that can affect how smoothly it melts. Freshly shredded cheese will give you that silky, creamy sauce you’re dreaming about.
What Goes Well With It
Mac and cheese shines on its own, but it pairs beautifully with a variety of sides. A crisp green salad with a tangy vinaigrette helps cut through the richness, while roasted vegetables like broccoli or Brussels sprouts complement the creamy pasta perfectly.
If you’re serving it as part of a holiday spread, it pairs wonderfully with ham, turkey, or roasted chicken. On casual nights, I love serving it alongside BBQ pulled pork or grilled sausages for that classic comfort combo.
And don’t underestimate the power of simple pairings. A warm slice of buttery cornbread or a crusty piece of garlic bread makes the ultimate mac and cheese meal. For drinks, a glass of iced tea, apple cider, or even a crisp white wine rounds everything out.
Nutrition & Health Benefits
While mac and cheese is definitely in the comfort food category, it also offers some surprisingly good nutritional perks.
The milk and cheese provide a healthy dose of calcium and protein, which are essential for strong bones and energy. The pasta adds carbohydrates, giving you a boost of fuel to keep you going.
Cheese also contains vitamin B12 and zinc, which support brain function and immunity. If you stir in optional veggies like spinach or broccoli, you’ll be adding fiber, vitamins A and C, and extra nutrients without sacrificing flavor.
Enjoying a hearty serving of this mac and cheese can absolutely fit into a balanced lifestyle. It’s all about portion size and savoring the comfort it brings.
How to Store & Reheat
Mac and cheese keeps well and is just as delicious reheated. At room temperature, it’s best to serve within 2 hours. In the fridge, store leftovers in an airtight container for up to 4 days.
For longer storage, freeze in individual portions. Wrap each slice tightly in plastic wrap and place in a freezer bag. They’ll keep well for up to 2 months, making them perfect for quick lunches or easy dinners.
To reheat, the oven is your friend. Place leftovers in a baking dish, cover with foil, and warm at 350°F until heated through.
For a quicker option, microwave in 30-second intervals, stirring in a splash of milk to bring back creaminess. A toaster oven is also excellent for reheating while keeping the topping crisp.
Closing Personal Touch
Mac and cheese has been a centerpiece of comfort in my own family. My kids ask for it on birthdays and snow days, and it has become a tradition to make it together, one stirs the sauce while another sprinkles the breadcrumb topping.
Even when life feels busy or chaotic, sitting down with a bubbling dish of this mac and cheese always brings us back together.
It’s amazing how food can do that, turning an ordinary evening into something memorable. This recipe has traveled with me from my childhood home to my own kitchen, and now I hope it makes its way into yours.
So go ahead, gather your ingredients, preheat that oven, and let your home fill with the irresistible aroma of melted cheese and baked goodness. I promise, once you’ve made this version, it will become your go-to mac and cheese for years to come.
