Is there anything more comforting than a big, bubbly dish of homemade mac and cheese? This isn’t the stuff from a blue box; this is the real deal. We’re talking tender elbow macaroni smothered in a from scratch, ultra cheesy sauce that’s so much easier to make than you think, topped with a buttery, crispy bread crumb topping that gives you the perfect contrast in every single bite. This is the mac and cheese recipe you’ll make for every potluck, holiday, and family dinner for years to come.
Why You’ll Love This Recipe
- Creamy, Not Gummy: Making a simple roux based cheese sauce ensures a smooth, creamy texture that clings to every noodle.
- That Irresistible Topping: The buttery, golden bread crumb topping adds a delightful crunch that takes this dish to a whole new level.
- Crowd Pleasing Favorite: It’s a guaranteed hit with both kids and adults, making it the perfect side dish or even a main course.
- Simple & Classic: This recipe uses basic ingredients and techniques to create a timeless, foolproof comfort food.
Ingredients for Homemade Mac and Cheese
For the Mac and Cheese:
- 8 oz (about 2 cups) uncooked elbow macaroni
- ¼ cup salted butter
- 3 tablespoons all purpose flour
- 2 ½ cups milk (whole or 2% recommended), plus up to ½ cup more if needed
- 2 cups shredded sharp Cheddar cheese
- ½ cup finely grated Parmesan cheese
- Salt and ground black pepper to taste
For the Bread Crumb Topping:
- 2 tablespoons salted butter
- ½ cup dry bread crumbs (plain or Panko)
- 1 pinch ground paprika
Instructions for Making Homemade Mac and Cheese
1Cook the Pasta and Prep: Preheat your oven to 350°F (175°C) and grease an 8 inch square (or a 2 quart) baking dish.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente (it should still have a slight bite, as it will cook more in the oven). Drain the pasta and pour it directly into the greased baking dish.
2Create the Cheese Sauce (The Heart of the Dish!): While the pasta is cooking, melt ¼ cup of butter in a medium saucepan over low heat.
Once melted, whisk in the flour. Keep whisking for 3-5 minutes until the mixture (called a “roux”) becomes bubbly and smells a bit nutty. This cooks out the raw flour taste and is the key to a smooth sauce.
Gradually whisk in the 2 ½ cups of milk, a little at a time, to avoid lumps. Increase the heat to medium and bring the sauce to a gentle simmer, whisking constantly. It will thicken noticeably.
Turn the heat down to low. Stir in the shredded Cheddar and grated Parmesan cheese until completely melted and smooth. Season with a pinch of salt and pepper. If the sauce seems too thick, stir in a little more milk until it’s pourable.
3Combine and Top: Pour the glorious cheese sauce over the cooked macaroni in the baking dish and stir until every single noodle is coated.
Now, for the topping: In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the bread crumbs and stir until they are golden brown and smell toasty, about 3-4 minutes.
Sprinkle the buttery bread crumbs evenly over the mac and cheese, then dust the top with the paprika for a beautiful color.
4Bake to Perfection: Bake for 25-30 minutes, until the topping is golden and the edges are bubbly. For an extra crispy top, you can broil for the last 1-2 minutes (watch it closely!).
Let it rest for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to scoop.
The Best Homemade Mac and Cheese
Ingredients
- 8 oz uncooked elbow macaroni
- ¼ cup salted butter
- 3 tablespoons all purpose flour
- 2 ½ cups milk plus more as needed
- 2 cups shredded sharp Cheddar cheese
- ½ cup finely grated Parmesan cheese
- Salt and ground black pepper to taste
- 2 tablespoons salted butter
- ½ cup dry bread crumbs
- 1 pinch ground paprika
Instructions
- Preheat oven to 350°F (175°C). Grease an 8 inch square baking dish.
- Cook macaroni according to package directions until al dente. Drain and transfer to the prepared baking dish.
- For the sauce: Melt ¼ cup butter in a saucepan over low heat. Whisk in flour and cook for 3-5 minutes until golden.
- Gradually whisk in milk. Bring to a simmer, whisking constantly, until thickened.
- Reduce heat to low. Stir in Cheddar and Parmesan cheeses until melted. Season with salt and pepper. If sauce is too thick, add more milk.
- Pour cheese sauce over macaroni and stir to combine.
- For the topping: Melt 2 tbsp butter in a skillet. Add bread crumbs and cook until golden brown.
- Sprinkle bread crumbs over macaroni and cheese, then dust with paprika.
- Bake for 25-30 minutes until bubbly and golden. Let rest 5-10 minutes before serving.
Notes
- Cheese is Key: For the best flavor and meltability, shred your own cheese from a block. Pre shredded cheese contains anti caking agents that can make the sauce grainy.
- Make it Your Own: Feel free to add cooked bacon, diced ham, or a teaspoon of mustard powder for extra flavor.
- Panko Bread Crumbs: For an extra crispy topping, use Panko bread crumbs instead of traditional ones.
