Homemade Mac And Cheese Recipe | Creamy Cheesy Comfort

I first made this mac and cheese on a rainy evening, craving something creamy, cheesy, and warm. After that first bite, I knew homemade was the only way. I used elbow macaroni with a blend of sharp cheeses and a béchamel sauce that sings.

It took some patience and stirring, but the golden crust on top was worth every moment. I love how this dish brings comfort and joy to the table—just like this cream cheese and bacon stuffed Doritos chicken recipe that’s another family favorite on cozy nights.

Ingredients Section

Here are the ingredients you’ll need. I’ll also share pro tips about why each one matters.

1 pound dried elbow macaroni — shapes with curves trap the sauce well.
6 tablespoons unsalted butter (plus extra for greasing the baking dish) — unsalted lets you control the salt; helps build a rich roux.
1 ½ pounds medium cheddar cheese, shredded (freshly grated is best) — fresh grating melts more smoothly than pre-shredded.
1 pound extra-sharp cheddar cheese, shredded — extra-sharp gives a deeper cheese flavor.
Whole milk (enough as per recipe’s instructions) — milk with higher fat content gives a creamier texture.
Heavy cream — adds richness; helps the sauce stay smooth.
Yellow mustard powder — a small kick of heat and complexity without overwhelming.
Cayenne pepper — optional, for warmth.
Freshly grated nutmeg — subtle aromatic touch; don’t skip if you’re going fancy.
Salt and black pepper — balancing flavors.
Breadcrumbs (optional, for topping) — for crunch and contrast.

Note: several servings

Variations

Want to change things up? Here are alternatives and add-ins to try, and you can also enjoy similar ideas from our lunch recipes collection for more inspiration.

Dairy-free: Use plant-based milk (oat or almond) + vegan butter + dairy-free cheddar style shreds.
Lower-fat version: Use 2% milk instead of whole milk; omit heavy cream; reduce butter.
Flavor add-ins: Stir in cooked bacon bits, caramelized onions, garlic, or roasted red peppers.
Spicy twist: Add jalapeños, chipotle powder, or crushed red pepper flakes.
Herbaceous version: Mix in fresh herbs like thyme, rosemary, or chives at the end.

Cooking Time

Here’s how the time breaks down:

Prep Time: about 15 minutes (grating cheese, assembling ingredients)
Cooking Time: about 45 minutes (making sauce, combining, baking)
Total Time: around 1 hour

Equipment you need

Here are tools I find essential, and what I use each for:

Large pot — to boil the macaroni.
Colander — to drain noodles properly.
Saucepan — for the cheese sauce/roux.
Whisk — keeps sauce smooth and prevents lumps.
Baking dish (9×13-inch or similar) — for assembling and baking.
Oven (preheated) — to bake until golden and bubbly.

How to Make a Homemade Mac n Cheese Recipe Name?

Here’s the recipe broken into simple steps. Read through before starting.

Prepare the Pasta

I begin by bringing a large pot of salted water to a boil, then I cook the elbow macaroni just shy of al dente. It shouldn’t be mushy, since it will continue cooking in the oven. After draining, I drizzle a little butter or oil to prevent sticking.

Make the Cheese Sauce

In a saucepan, I melt butter over medium heat, then whisk in the flour to form a roux. It should cook a minute or two so it loses its raw flour taste. Slowly I whisk in milk (and cream, if using), mustard powder, nutmeg, salt, and pepper.

As it heats, the sauce thickens; then I turn down the heat and stir in shredded cheeses in batches until melted smoothly.

Combine and Bake

I pour the pasta into the cheese sauce, stirring so every noodle is coated. Then I transfer it into a buttered baking dish. If using breadcrumbs, I mix them with a little melted butter and sprinkle evenly on top.

The dish goes into a preheated oven; I bake until the top is golden and crusty, and sauce bubbles around the edges. Once out, I let it rest a few minutes before serving.

Additional Tips for Making this Recipe Better

From my experience, these tweaks help take this mac n cheese from good to great:

I grate the cheese myself — packaged shredded cheese often has anti-caking agents that can interfere with smooth melting.
I don’t overcook the pasta in boiling water — aim for about a minute less than al dente, so it holds up.
I stir the sauce constantly when adding milk and cheese — this avoids lumps and prevents burning on the bottom.
I taste as I go — adjusting salt, mustard, or spicy ingredients so it suits my flavor preferences.
I let it rest 5 minutes once baked — helps the sauce set a bit so it doesn’t run when slicing.

How to Serve Homemade Mac n Cheese Recipe Name?

Serving mac n cheese right makes a difference. Here are ideas:

Serve in a shallow baking dish so the golden crust is exposed; that crunch makes it so appealing.
Garnish with chopped fresh parsley or chives for color contrast.
Drizzle a little melted butter or sprinkle a light dusting of paprika or smoked paprika over the crust.
Pair with green vegetables (like steamed broccoli or a crisp salad) to balance richness.
Offer some heat: sleight touch of hot sauce, pepper flakes, or sliced jalapeños on the side.

Nutritional Information

Here’s what you get roughly per serving (based on 8 servings):

Calories: about 550-650 kcal per serving, depending on cheese and cream amounts.
Protein: roughly 25-30 grams.
Carbohydrates: around 40-50 grams.
Fat: about 35-45 grams (includes butter, cream, cheese).

Make Ahead and Storage

Here’s how I manage leftovers and prep ahead:

Storage:
Store any leftover mac & cheese in an airtight container in the fridge. It stays fresh for up to 3-4 days.

Freezing:
If I want to freeze a portion, I cool it fully, then wrap tightly (or use freezer-safe containers). It keeps well for about 2 months. To bake from frozen, I thaw in the fridge then bake, adding a bit more time for it to heat through.

Reheating:
I reheat in the oven (350°F / 175°C) uncovered or lightly covered, until warmed through. Microwaves work too, though the texture of crust will soften. If the sauce seems thick, I add a splash of milk.

Why You’ll Love This Recipe?

Here’s what makes this version especially awesome, and if you like a sweet-spicy combo you might also love the sweet and spicy honey pepper chicken with creamy macaroni cheese recipe for another flavor-packed comfort dish:

It’s comforting — rich, creamy cheese sauce + golden baked top hits that nostalgia button.
Versatility — use different cheeses, add ins, or make dairy-free, depending on what’s in your pantry.
Flavor depth — sharp cheeses, mustard powder, nutmeg, even a hint of cayenne give layers of taste.
Crowd-pleaser — great for family dinners, potlucks, or holidays; people love it warm and bubbly.
Customizable texture — you can make it super creamy or with a crunchy crust; add herbs or spices to suit your style.

Ash Tyrrell