macaroni and cheese recipe
The Best macaroni and cheese recipe
What I love most about this recipe is how easy it is to customize. You can keep it classic with sharp cheddar, or mix in a little Gruyère or pepper jack for extra flavor. I’ve even snuck in some pureed butternut squash or cauliflower to add nutrients without anyone noticing—because let’s be real, kids (and adults) will eat just about anything if it’s covered in cheese. It’s also a great way to use up leftover veggies or proteins, making it a practical choice for busy nights. Plus, it reheats beautifully, so it’s perfect for meal prep or leftovers the next day.
Beyond being delicious, mac and cheese is a solid source of calcium and protein, especially if you use whole milk or add a little Greek yogurt to the sauce. It’s not the healthiest thing in the world, but it’s a balanced comfort food that doesn’t leave you feeling guilty. And let’s not forget how budget-friendly it is—pasta and cheese are pantry staples that don’t break the bank. Whether you’re feeding a crowd or just trying to get dinner on the table fast, this recipe is a winner every time.
Creamy Baked Macaroni and Cheese
A classic comfort food with a rich, creamy cheese sauce and a crispy breadcrumb topping. This homemade mac and cheese is perfect for family dinners or potlucks and can be customized with your favorite cheeses.
🥘Ingredients
- 12 oz (340g) elbow macaroni
- 1 tbsp salt (for pasta water)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper (optional)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Bring a large pot of water to a boil. Add 1 tbsp salt and the elbow macaroni. Cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside. -
3
In a medium saucepan, melt 4 tbsp butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to create a roux. -
4
Gradually pour in the warmed milk while whisking continuously to prevent lumps. Cook for 3-5 minutes until the sauce thickens. -
5
Remove the saucepan from heat and stir in the salt, black pepper, garlic powder, mustard powder, and cayenne pepper (if using). -
6
Add the shredded cheddar and Gruyère (or Monterey Jack) cheeses to the sauce, stirring until fully melted and smooth. -
7
Combine the cooked macaroni with the cheese sauce in a large bowl, mixing until the pasta is evenly coated. Transfer the mixture to the prepared baking dish. -
8
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle the topping evenly over the macaroni. -
9
Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Macaroni and Cheese Works
❓ Frequently Asked Questions About Creamy Baked Macaroni and Cheese
1. What type of cheese works best for macaroni and cheese?
The best cheeses for macaroni and cheese are those that melt smoothly and have a rich, creamy flavor. Sharp cheddar is a classic choice, but you can also use a blend of cheeses like Gruyère, Monterey Jack, or Gouda for extra depth. Avoid pre-shredded cheese, as it often contains anti-caking agents that can make the sauce grainy.
2. How do I prevent my mac and cheese from becoming dry?
To keep mac and cheese creamy, avoid overcooking the pasta—drain it when it’s al dente. Use enough sauce (a roux-based béchamel is ideal) and consider adding a splash of milk or cream before baking. Covering the dish with foil while baking also helps retain moisture.
3. Can I make mac and cheese ahead of time?
Yes! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 2 days. When ready to bake, add a few extra minutes to the cooking time since it’ll be cold. For best results, let it sit at room temperature for 30 minutes before baking.
4. Why did my cheese sauce turn grainy?
A grainy cheese sauce usually happens when the cheese is added too quickly or at too high a temperature. To fix this, melt the cheese slowly over low heat while stirring constantly. Adding a splash of cold milk or cream can also help smooth it out.
5. Can I freeze macaroni and cheese?
Yes, but the texture may change slightly after thawing. Freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge, then reheat in the oven at 350°F (175°C) until warmed through, adding a little milk to restore creaminess if needed.
