Few dishes scream comfort like a bubbling tray of baked mac and cheese. Creamy, cheesy, and irresistibly satisfying, this homemade mac and cheese takes everything you love about the classic and makes it even better. Perfect as a weeknight main, a cozy side dish, or a potluck favorite — it always disappears fast. 💛
Why You’ll Love This Mac and Cheese
✅ Extra creamy cheese sauce – made with a classic roux
✅ Two types of cheddar for layered cheesy flavor
✅ Crispy golden top – baked until bubbly and melty
✅ No weird ingredients – just pantry staples
✅ Make-ahead friendly – perfect for prepping in advance
🛒 Ingredients You’ll Need (Expanded)
- 16 ounces short pasta – Elbow macaroni or small shells work best for holding all that creamy cheese. Cook just to al dente — they’ll finish cooking in the oven.
- 8 oz sharp cheddar cheese, shredded – Gives a bold, classic mac flavor and melts into that perfect gooey texture.
- 8 oz sharp white cheddar cheese, shredded – Creamy and tangy, this balances the orange cheddar and adds richness.
- 4 tablespoons unsalted butter – For starting the roux, which thickens the cheese sauce.
- ¼ cup all-purpose flour – Combined with butter to create a smooth base. Helps give the sauce body.
- 2 cups milk – Whole milk is best for creaminess, but 2% also works well.
- ½ teaspoon salt – Enhances all the cheesy flavor.
- ¼ teaspoon black pepper – Adds mild spice and contrast.
- ¼ teaspoon paprika – Gives a subtle smokiness and a warm golden hue.
- ¼ teaspoon garlic powder – Brings depth and a savory background note.
🧠 Tip: Use freshly shredded cheese instead of pre-shredded — it melts more smoothly and has better flavor.
👨🍳 How to Make Homemade Mac and Cheese
Step 1: Prep the Baking Dish & Oven
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Boil the Pasta
Cook pasta in salted water until just al dente (usually 1–2 minutes less than package instructions). Drain and return to the pot.
Step 3: Make the Cheese Sauce (Roux Method)
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until golden. Gradually whisk in milk, stirring constantly until slightly thickened (about 5 minutes). Remove from heat.
Step 4: Season and Melt the Cheese
Stir in salt, pepper, paprika, and garlic powder. Add half of the cheddar blend and whisk until melted and smooth.
Step 5: Combine with Pasta
Pour the cheese sauce over the pasta and stir to coat evenly.
Step 6: Assemble in Layers
Spoon half of the pasta mixture into the prepared baking dish. Sprinkle with ⅓ of the remaining cheese. Add the rest of the pasta, then top with the rest of the cheese.
Step 7: Bake
Bake uncovered for 15–20 minutes, until hot and bubbly with a melty, golden top. Let cool slightly before serving.
🍽️ Delicious Additions & Toppings
- 🥓 Crispy bacon crumbles – Adds smoky crunch
- 🥦 Steamed broccoli – Mix in for a veggie boost
- 🌶️ Diced green chilies or jalapeños – For heat
- 🧅 Caramelized onions – Sweet and savory upgrade
- 🧄 Toasted breadcrumbs or crushed Ritz crackers – For extra crunch on top
💡 Tips for Mac and Cheese Success
- Use freshly shredded cheese – Pre-shredded varieties contain anti-caking agents that affect melting
- Don’t overcook the pasta – Slightly underdone is best
- Make it creamier – Add a splash of cream or extra cheese to the sauce if you love it super rich
- Let it rest after baking – This helps the sauce thicken slightly before serving
🥡 Storage & Reheating
- Fridge: Store in an airtight container for up to 4 days
- Freeze: Freeze in individual portions or a full pan for up to 2 months
- Reheat: Microwave with a splash of milk or reheat in the oven, covered with foil, at 350°F until warm
❓ FAQs About Homemade Mac and Cheese
Q: Can I make this ahead of time?
A: Absolutely! Assemble the dish and refrigerate before baking. Let sit at room temp for 20 minutes, then bake as directed, adding 10 extra minutes.
Q: Can I use other cheeses?
A: Yes! Gouda, Monterey Jack, mozzarella, or even cream cheese can all work well in the blend.
Q: How can I make it spicy?
A: Add cayenne pepper, diced jalapeños, or pepper jack cheese for a kick.
Q: What’s the best pasta shape?
A: Elbows, shells, cavatappi, or rotini all hold sauce well and keep texture after baking.
❤️ Final Thoughts
This baked homemade mac and cheese is the ultimate comfort food — rich, creamy, melty, and just the right amount of indulgent. It’s nostalgic, yet totally crave-worthy in a grown-up kind of way. Whether you’re making it for family dinner, a cozy night in, or a holiday side dish, it’s a guaranteed crowd-pleaser. 🧀💛
What makes this version truly shine is the simple yet well-balanced sauce, baked just long enough to form a golden cheesy top without drying out the middle. The double-cheddar combo gives it that perfect sharp bite and silky texture, while the paprika and garlic powder add quiet but essential depth.
And the best part? It’s endlessly customizable — throw in bacon, roasted veggies, spicy peppers, or keep it classic and pure. Serve it with a crisp salad for balance or enjoy it as the main event — it shines either way.
Once you try this recipe, you might never go back to boxed mac again. It’s that good. 🥰🍽️
Short version
Homemade Mac and Cheese
Ingredients
- 16 ounces short pasta like elbow macaroni or shells, cooked until al dente
- 8 ounces sharp cheddar cheese shredded – about 2 cups, divided for layering
- 8 ounces sharp white cheddar cheese shredded – about 2 cups, divided for extra creaminess
- 4 tablespoons unsalted butter to start the roux
- ¼ cup all-purpose flour to thicken the cheese sauce
- 2 cups milk either low-fat or whole for a creamy base
- ½ teaspoon salt to season the sauce
- ¼ teaspoon black pepper for a little kick
- ¼ teaspoon paprika for color and subtle smokiness
- ¼ teaspoon garlic powder to enhance the savory flavor
Instructions
- Grease a 9×13-inch baking dish with butter or nonstick spray. Preheat your oven to 375°F.
- Boil the pasta in a large pot of salted water, cooking just until al dente according to the package instructions. Drain and return the pasta to the same pot.
- While the pasta cooks, mix the shredded cheeses together in a bowl.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until lightly golden. Slowly pour in the milk, whisking to prevent lumps. Cook, stirring frequently, until the sauce thickens slightly, about 5 minutes. Remove from heat.
- Whisk in the salt, pepper, paprika, and garlic powder. Stir in half of the cheese mixture until melted and smooth. Pour the cheese sauce over the cooked pasta and mix well to coat.
- Spoon half of the cheesy pasta into the prepared baking dish and sprinkle with one-third of the remaining cheese. Add the rest of the pasta on top and finish with the remaining cheese.
- Bake uncovered for 15–20 minutes, until the dish is hot and bubbly and the cheese on top is fully melted.
Notes
