The Ultimate Homemade Mac & Cheese Recipe

You know those nights when comfort food feels like the only thing that’ll fix the day? That’s where this homemade mac and cheese comes in. You won’t need to rip open a box or settle for artificial cheese powder. Instead, you’ll stir up a skillet of real, velvety mac and cheese using simple pantry staples.

• Quick and easy: You can pull this together in 30 minutes or less.
• Pantry-friendly: Most of what you need is already in your kitchen.
• Rich and creamy: No weird textures just smooth, melty bliss.
• Customizable: Whether you want bacon, veggies, or a little heat, you’ve got options.

Ingredient List

Ingredient	Quantity	Notes
Elbow macaroni	8 oz (about 2 cups)	Or pasta of your choice
Unsalted butter	4 tbsp	For the roux
All-purpose flour	3 tbsp	Thickens the cheese sauce
Whole milk	2 cups	Warmed slightly
Heavy cream	1 cup	Adds richness
Sharp cheddar cheese	2 cups, shredded	Freshly grated for best melt
Gruyère or mozzarella	1 cup, shredded	For added creaminess
Dijon mustard	1 tsp	Optional but enhances flavor
Salt and pepper	To taste	Essential seasoning
Paprika	¼ tsp	Optional for color and warmth
Panko breadcrumbs	½ cup	Optional topping for crunch

How to Make Homemade Mac and Cheese

You’re just a few steps away from a cheesy masterpiece.

1. Boil the Pasta

Start by boiling a large pot of salted water. Toss in the pasta and cook it until just al dente tender but still firm. Drain it and set it aside.

2. Make the Roux

In a medium saucepan over medium heat, melt your butter. Add the flour and whisk continuously for about 1 to 2 minutes. You’re building the base for your cheese sauce, so make sure it stays pale and doesn’t brown.

3. Create the Sauce

Slowly pour in the milk and cream, whisking as you go. Keep stirring until it thickens into a silky sauce. This should take about 3 to 5 minutes.

4. Add the Cheese

Remove the pan from heat. Stir in your shredded cheese a little at a time until fully melted. Mix in the Dijon mustard, paprika, salt, and pepper. Taste it you’ll know when it’s just right.

5. Combine Pasta and Sauce

Gently fold your pasta into the sauce. Every noodle should be coated in that creamy goodness.

6. Optional Bake

If you’re in the mood for a crunchy golden top:

• Preheat your oven to 375°F.
• Pour everything into a baking dish.
• Top with extra cheese and breadcrumbs.
• Bake for 15 to 20 minutes until bubbling and golden.

Pro Tips

• Use fresh cheese: Pre-shredded cheese can be grainy. Shred it yourself for best results.
• Warm your milk: Cold dairy can mess with the consistency.
• Don’t skip the roux: It’s the key to a smooth, stable sauce.

Variations

Add-Ins

• Bacon or pancetta for smoky depth
• Broccoli or peas for a veggie upgrade
• Hot sauce, jalapeños, or red pepper flakes if you like it spicy

Cheese Swaps

• Monterey Jack for meltability
• Gouda for buttery flavor
• Blue cheese if you’re feeling bold

Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Reheat: Add a splash of milk and warm slowly on the stove.
• Freezing: Not ideal cheese sauces can break when thawed.

Conclusion

Now you know exactly how to make a creamy, rich homemade mac and cheese that puts the boxed stuff to shame. It’s fast, satisfying, and perfect for weeknights or special occasions. The best part? You can tweak it however you want—your skillet, your rules.

So grab that cheese, stir the sauce, and treat yourself. You deserve it.

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