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Homemade Mac And Cheese Recipe
Ash Tyrrell

Homemade Mac And Cheese Recipe

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.