Best Macaroni and Cheese – Creamy Homemade Recipe

There’s something about macaroni and cheese that feels like a hug in a bowl. Maybe it’s the way the creamy cheese clings to every noodle, or how the golden crust crackles under your fork. For me, it’s the dish I turn to when I need a little comfort—whether it’s a rainy Sunday or a long week that needs softening at the edges. My grandmother used to make hers with a pinch of nutmeg and a mountain of cheddar, and though I’ve tweaked her recipe over the years, that first bite still tastes like home.

The Ingredients You’ll Need

Good mac and cheese starts with simple, quality ingredients. Here’s what you’ll need to make the creamiest, dreamiest version:

• Elbow macaroni (8 oz): The classic choice, but any short pasta will do in a pinch.
• Butter (4 tbsp): Unsalted, so you can control the seasoning.
• All-purpose flour (¼ cup): The backbone of your roux—don’t skip it!
• Whole milk (2 cups): For richness. If you must substitute, 2% works, but avoid skim.
• Heavy cream (½ cup): Because indulgence is the point here.
• Sharp cheddar (2 cups, shredded): Freshly grated melts smoother than pre-shredded.
• Gruyère (1 cup, shredded): Adds a nutty depth. No Gruyère? Try Swiss or Fontina.
• Salt & pepper: To taste—cheese needs seasoning too!
• Paprika (½ tsp): For warmth, not heat.
• Breadcrumbs (½ cup, optional): Panko gives the best crunch.

Step-by-Step: Creamy, Dreamy Mac & Cheese

1. Cook the pasta: Boil the macaroni in salted water until just al dente (it’ll finish cooking in the oven). Drain and set aside—no rinsing! That starch helps the sauce cling.
2. Make the roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until it smells nutty. This is your sauce’s foundation, so take your time.
3. Whisk in the dairy: Slowly pour in milk and cream, whisking constantly to avoid lumps. Keep stirring until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
4. Cheese, please: Reduce heat to low and stir in the cheddar and Gruyère, one handful at a time. Let each melt before adding more. Taste and adjust salt and pepper—trust your palate!
5. Combine & bake: Fold the cooked pasta into the cheese sauce, then transfer to a buttered baking dish. Sprinkle with breadcrumbs (if using) and bake at 375°F for 20–25 minutes, until bubbly and golden.

Tip: For extra creaminess, add a splash of reserved pasta water to the sauce before baking. And if you’re short on time, skip the oven—stovetop mac is just as comforting!

Pro Tips, Variations, and Substitutions

Every home cook has their own twist on macaroni and cheese, and that’s what makes it so special! Here are some ways to make it your own:

• Cheese Choices: While cheddar is classic, try blending in Gruyère for nuttiness, Monterey Jack for creaminess, or even a bit of smoked Gouda for depth.
• Pasta Swap: Elbow macaroni is traditional, but cavatappi, shells, or penne hold sauce beautifully.
• Add-Ins: Stir in crispy bacon, sautéed mushrooms, roasted broccoli, or diced jalapeños for extra flavor and texture.
• Gluten-Free: Use gluten-free pasta and a cornstarch or gluten-free flour roux for a celiac-friendly version.
• Breadcrumb Topping: Mix panko with melted butter and a pinch of garlic powder for a golden, crunchy finish.

What to Serve With Mac and Cheese

Macaroni and cheese is a star on its own, but pairing it with the right sides can turn it into a full, satisfying meal. Try serving it with:

• A crisp green salad with a tangy vinaigrette to balance the richness.
• Garlic butter roasted Brussels sprouts or honey-glazed carrots for a veggie boost.
• Juicy grilled chicken, smoky pulled pork, or buttery shrimp for added protein.
• A warm, crusty loaf of bread to soak up every last bit of cheesy goodness.

Storage and Reheating Tips

Leftover mac and cheese? No problem! Here’s how to keep it tasting fresh:

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Add a splash of milk and warm on the stovetop over low heat, stirring often. For the oven, cover with foil and bake at 350°F until heated through (about 20 minutes).

Frequently Asked Questions

Can I make mac and cheese ahead of time?
Absolutely! Assemble it (without baking), cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the baking time if going straight from the fridge to the oven.

Why is my sauce grainy?
This usually happens if the cheese is added too quickly or at too high a heat. Remove the sauce from the burner and stir in the cheese gradually for a smooth texture.

Can I use pre-shredded cheese?
While convenient, pre-shredded cheese contains anti-caking agents that can make the sauce less smooth. For the creamiest results, shred your own cheese.

How do I make it extra creamy?
A combination of evaporated milk or a touch of cream cheese in the sauce keeps it luxuriously smooth. Don’t overcook the pasta—al dente holds up better in the sauce.

A Cozy Final Thought

There’s something undeniably comforting about a bowl of macaroni and cheese—whether it’s a quick stovetop version on a busy weeknight or a golden, bubbly baked dish for Sunday supper. It’s a dish that welcomes creativity, adapts to every season, and brings smiles to the table. So grab your favorite cheese, stir in a little love, and enjoy every creamy, dreamy bite.