Homemade Mac and Cheese Recipe

Introduction

Homemade Mac and Cheese is a comforting classic that combines creamy cheese sauce with tender elbow macaroni. This recipe bakes to a bubbly, golden perfection, making it a favorite for family dinners or cozy nights in.

Ingredients

• 0.5 pound elbow macaroni
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 3 cups milk (whole milk recommended)
• 2 cups cheddar cheese (shredded)
• 1 cup Gruyere cheese (shredded)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg (freshly grated, optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
2. Step 2: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
3. Step 3: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until lightly golden to create a roux.
4. Step 4: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5 to 7 minutes.
5. Step 5: Remove from heat and stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, pepper, and freshly grated nutmeg if using.
6. Step 6: Add the cooked macaroni to the cheese sauce and stir until well combined.
7. Step 7: Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
8. Step 8: Bake for 20 to 25 minutes, until the top is bubbly and golden brown.
9. Step 9: Let the dish stand for a few minutes before serving to set the sauce.

Tips & Variations

• Use a mix of cheeses like sharp cheddar and Gruyere for a rich, complex flavor.
• For extra crunch, sprinkle breadcrumbs on top before baking.
• Add cooked bacon or sautéed vegetables to the cheese sauce for added texture and flavor.
• If you prefer a creamier mac and cheese, use half-and-half or add a splash of heavy cream along with the milk.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a little milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, although elbow macaroni is traditional, other small pasta shapes like shells, rotini, or penne work well in this dish.

How do I prevent the cheese sauce from becoming grainy?

Use good-quality cheese and add it off the heat to prevent overheating, which can cause the sauce to separate or become grainy. Stir gently until melted.

Homemade Mac and Cheese Recipe

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★★★★★

4.4 from 149 reviews

• Author: Lily
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Homemade Mac and Cheese recipe delivers a rich, creamy, and cheesy comfort food classic. Featuring a velvety cheese sauce made from cheddar and Gruyere cheeses, it’s baked to golden perfection with a lightly crisp top. Perfect for a hearty dinner or as a satisfying side dish, this recipe combines simple pantry ingredients with an easy cooking process to create a timeless favorite.

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Ingredients

Scale 1x2x3x

Pasta

• 0.5 pound elbow macaroni

Cheese Sauce

• 0.25 cup butter
• 0.25 cup all-purpose flour
• 3 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup shredded Gruyere cheese
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon freshly grated nutmeg (optional)

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish thoroughly to prevent sticking during baking.
2. Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside to keep warm.
3. Make Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture turns lightly golden and fragrant, forming a roux.
4. Add Milk and Thicken Sauce: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until thickened to a creamy consistency.
5. Add Cheese and Season: Remove the saucepan from heat. Stir in the shredded cheddar and Gruyere cheeses until fully melted and smooth. Season with salt, black pepper, and freshly grated nutmeg if using, mixing well to incorporate the flavors.
6. Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to evenly coat the pasta with the creamy cheese mixture.
7. Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish and spread evenly.
8. Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the top is bubbly and golden brown.
9. Rest and Serve: Remove from oven and let it stand for a few minutes before serving to allow the sauce to set slightly for easier serving.

Notes

• For a crunchier topping, sprinkle breadcrumbs mixed with melted butter on top before baking.
• Use whole milk for the creamiest cheese sauce; however, 2% milk can be substituted for a lighter version.
• Freshly grated cheese melts better than pre-shredded cheese which often contains anti-caking agents.
• Nutmeg is optional but adds a warm, subtle depth to the cheese sauce.
• Make sure not to overcook the pasta initially as it will continue to cook in the oven.
• This recipe can be made ahead and baked fresh to serve.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: homemade mac and cheese, baked macaroni and cheese, comfort food, cheesy pasta, cheddar cheese recipe, Gruyere, classic mac and cheese