Homemade Mac and Cheese
Creamy, cheesy, and downright irresistible — this homemade mac and cheese hits all the right notes. Whether served as a main course or a comforting side dish, it’s always a hit at the dinner table. Pair it with a simple salad or roasted veggies for a complete meal.
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 9x13-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
You can prepare the macaroni and cheese up to a day in advance. Cover the dish and refrigerate until you're ready to bake. When it's time to cook, let the mac and cheese sit at room temperature for about 20 minutes to reduce the chill. Then bake as directed, adding roughly 10 extra minutes to the original bake time.