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–+ servings
Homemade Mac and Cheese 1

Homemade Mac and Cheese

This homemade mac and cheese recipe bridges the gap between disappointment and restaurant-quality results, delivering creamy, cheesy perfection with simple pantry ingredients and foolproof techniques. The secret lies in understanding the science behind creating that perfect cheese sauce that clings to every pasta curve.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, Side Dish
Cuisine American, Comfort Food
Servings 8 portions
Calories 485 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Pot
  • Large Saucepan
  • Whisk
  • Cheese grater

Ingredients
  

Pasta and Sauce

  • 1 pound elbow macaroni or cavatappi pasta 16 oz
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk 2% milk works but reduces creaminess
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper optional for subtle heat
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt plus more to taste
  • 1/4 teaspoon freshly ground black pepper

Cheese Blend

  • 3 cups sharp cheddar cheese freshly grated
  • 1 cup Gruyère or Monterey Jack cheese freshly grated
  • 1/2 cup Parmesan cheese freshly grated

Topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons butter melted
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Freshly grate all cheeses and set aside.
  • Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt. Cook pasta for 2 minutes less than the package instructions indicate – about 6 minutes for most elbow macaroni. Drain but do not rinse.
  • While pasta cooks, melt 4 tablespoons butter in a large saucepan over medium heat. Once melted and bubbling subsides, add flour and whisk continuously for 1-2 minutes until the mixture turns light golden and smells slightly nutty.
  • Gradually add milk to the roux, whisking constantly to prevent lumps. Pour slowly, about 1/2 cup at a time, fully incorporating each addition before adding more. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
  • Add mustard powder, cayenne (if using), garlic powder, salt, and pepper.
  • Remove saucepan from heat. Add grated cheeses in three batches, stirring until completely melted before adding the next batch.
  • Fold the cooked pasta into the cheese sauce, ensuring every piece is thoroughly coated. Transfer to the prepared baking dish.
  • In a small bowl, mix panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the mac and cheese in the baking dish.
  • Bake uncovered for 25-30 minutes, until the edges are bubbling and the top is golden brown.
  • Allow to rest for 5-10 minutes before serving. Garnish with fresh parsley just before serving.

Notes

1. For best results, always grate your own cheese - pre-shredded varieties contain anti-caking agents that prevent proper melting.
2. The pasta should be cooked al dente as it will continue cooking in the oven.
3. For a make-ahead option: Prepare through Step 7, refrigerate unbaked for up to 2 days, then add topping and bake (adding 10-15 minutes to baking time).
4. Add 1-2 tablespoons of milk per cup when reheating leftovers to restore creaminess.
5. For a healthier version, try whole wheat pasta or incorporate vegetables like cauliflower, butternut squash, broccoli, or peas.

Nutrition

Calories: 485kcalCarbohydrates: 42gProtein: 23gFat: 25gSodium: 680mgFiber: 1.5g
Keyword Mac and Cheese, Homemade Mac and Cheese, Baked Mac and Cheese, Comfort Food
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