homemade mac and cheese is the ultimate comfort food, and it’s WAY better than boxed. Here’s a classic, creamy, baked version with the best cheesy flavor.
🧀 Homemade Mac and Cheese (serves 6–8)
Ingredients
- 8 oz elbow macaroni (about 2 cups dry)
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (whole milk is best)
- 1 cup heavy cream (optional but super creamy)
- 2 cups shredded sharp cheddar
- 1 cup shredded Gruyère or mozzarella
- 1 tsp Dijon mustard (optional but amazing)
- 1/2 tsp garlic powder
- Salt & pepper, to taste
- 1 cup panko breadcrumbs (for topping)
- 2 tbsp melted butter (for topping)
Instructions
1️⃣ Cook the pasta
Boil macaroni 1–2 minutes less than package directions (it will cook more in the oven). Drain and set aside.
2️⃣ Make the roux
In a pot, melt butter over medium heat.
Add flour and whisk 1–2 minutes until slightly golden.
3️⃣ Add milk + cream
Slowly whisk in milk (and cream if using) until smooth.
Cook 3–5 minutes until it thickens.
4️⃣ Add cheese
Turn heat to low.
Stir in cheddar + Gruyère until melted.
Add Dijon, garlic powder, salt, and pepper.
5️⃣ Combine pasta + sauce
Add cooked macaroni and mix well.
6️⃣ Bake (optional but recommended)
Pour into a greased 9×13 baking dish.
Topping:
- Mix panko + melted butter
- Sprinkle on top
Bake at 350°F (175°C) for 20–25 minutes until bubbly and golden.
🔥 Pro Tips
- For ultra creamy mac: use more cream and less flour
- For a sharper taste: add extra sharp cheddar or a bit of Parmesan
- For a crunchy topping: mix panko with grated Parmesan + paprika
- For a smoky twist: add crumbled bacon or smoked Gouda