This irresistible homemade mac and cheese recipe delivers pure comfort in just 30 minutes. Perfectly cooked pasta enveloped in a rich, velvety cheese sauce creates the ultimate crowd-pleasing dish that both kids and adults adore.
With 24g of protein per serving and made from scratch with real ingredients, this classic comfort food beats any boxed version. The best part? You’ll only need 15 minutes of prep time to whip up this creamy, dreamy pasta that’s destined to become your new go-to recipe.
Ingredients Section
- Elbow Macaroni: 1/2 lb, perfect for holding creamy sauce
- Butter: 3 tablespoons, creates the base for our velvety sauce
- All-purpose Flour: 2 tablespoons, essential for thickening
- Salt and Pepper: 1/2 teaspoon salt, 1/8 teaspoon pepper for seasoning
- Milk: 1 1/2 cups, any variety works well
- Half and Half: 3/4 cup, adds richness to the sauce
- Cheddar Cheese: 2 1/2 cups shredded, creates that perfect cheesy pull
Instructions Section
- Preparation: Heat oven to 325°F and grease an 8-inch baking dish
- Cook Pasta: Prepare macaroni until al dente following package directions
- Create Base Sauce: Melt butter and blend with flour, salt, and pepper for 2 minutes
- Make it Creamy: Add milk and half-and-half gradually, stirring until gravy-like thickness (5-7 minutes)
- Add First Cheese Layer: Remove from heat, stir in 1 cup cheese until melted
- Combine: Mix sauce with macaroni, then layer half in baking dish
- Layer Building: Sprinkle 1/2 cup cheese, add remaining pasta and top cheese
- Bake to Perfection: Cook for 15-20 minutes until cheese melts beautifully
Cooking Techniques
Making the perfect cheese sauce is all about patience and timing! The key is keeping your heat at medium-low when making the roux (that’s the butter and flour mixture). If you notice your sauce getting lumpy, don’t worry – just whisk it quickly and reduce the heat a bit.
Your sauce should coat the back of a spoon nicely, similar to warm gravy. A little tip from my kitchen: let your milk and half-and-half come to room temperature before adding them to your roux – this helps prevent any graininess in your sauce.
Cheese Tips & Substitutions
While this recipe calls for cheddar cheese, you can mix things up! Try combining different cheeses like sharp cheddar with creamy Monterey Jack, or add some Gruyere for extra depth.
Grating your own cheese rather than using pre-shredded makes a big difference – it melts much better and creates an extra smooth sauce. If you need a lighter version, whole milk can replace the half-and-half, though your sauce won’t be quite as rich.
Serving Suggestions
This mac and cheese is amazing fresh from the oven when it’s all hot and bubbly! Add a sprinkle of fresh cracked black pepper or a handful of chopped fresh parsley on top for a pretty finish.
Want to make it a complete meal? Serve it alongside a crisp green salad or some roasted broccoli – the vegetables balance out the creamy pasta perfectly. And don’t forget to let it cool for about 5 minutes before serving – this helps the sauce thicken up just right.
Storage & Reheating
Keep your leftover mac and cheese in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and warm it slowly – either in the microwave in 30-second bursts, stirring between each, or on the stovetop over low heat.
This brings back that creamy texture we love! Just remember that the pasta might be a bit softer when reheated, but it’ll still be yummy.
Homemade Mac and Cheese
Equipment
- 8-inch square baking dish
- Medium saucepan
Ingredients
- 1/2 lb uncooked elbow macaroni
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 cups milk any kind
- 3/4 cup half and half
- 2 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 325 degrees F and lightly grease an 8′ square (or similar size) baking dish.
- Cook the macaroni to al dente, according to package instructions. Drain and set aside.
- Make the sauce: Melt the butter in a medium saucepan over medium heat. Blend in the flour, salt, and pepper. Cook for 2 minutes.
- Slowly add the milk and half and half, stirring constantly, and cook over medium-low heat for a few minutes until the mixture has thickened like the consistency of gravy, about 5-7 minutes.
- Remove from heat and stir in 1 cup shredded cheese, stirring just until melted.
- Combine: Add the cooked macaroni noodles and toss to coat. Pour half or the pasta mixture into the prepared baking dish. Sprinkle ½ cup cheese over the top. Add remaining pasta and sprinkle with remaining cheese.
- Bake for 15-20 minutes or until cheese is melted on top.
