Homemade Mac and Cheese Recipe

Introduction

Homemade Mac and Cheese is a timeless comfort food that’s creamy, cheesy, and perfectly golden on top. This recipe combines sharp cheddar and Gruyère cheeses for a rich sauce, finished with a crunchy breadcrumb topping. It’s a satisfying dish that’s sure to please family and friends.

Ingredients

• 2 cups coarse bread crumbs*
• 2 tablespoons extra-virgin olive oil (plus more for drizzling)
• ¼ cup grated pecorino cheese
• 1 pound elbow macaroni noodles
• 4 tablespoons unsalted butter (plus more for the pan)
• ¼ cup all-purpose flour
• 4 cups whole milk
• 1 garlic clove (grated)
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• 10 ounces sharp cheddar cheese (grated, about 4 cups)
• 10 ounces Gruyère cheese (grated, about 4 cups)
• Freshly ground black pepper

Instructions

1. Step 1: Preheat the oven to 425°F and butter a 9×13-inch baking dish.
2. Step 2: In a small bowl, combine the bread crumbs and olive oil, tossing to coat evenly. Add the grated pecorino cheese and mix well.
3. Step 3: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions, stopping about one minute before al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
4. Step 4: In a large pot, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture turns light golden, about 4 minutes. Slowly whisk in the milk, then add grated garlic, Dijon mustard, smoked paprika, salt, and pepper. Bring to a gentle simmer while whisking.
5. Step 5: Gradually add the cheddar and Gruyère cheeses, whisking after each addition until melted. Continue to cook over medium-low heat for 6 to 8 minutes, stirring often, until the sauce thickens slightly. Stir in the cooked pasta to coat evenly with the cheese sauce.
6. Step 6: Transfer the mac and cheese to the prepared baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake for about 20 minutes, until the topping is crisp and the cheese is bubbling.

Tips & Variations

• Use freshly grated cheese for the best melting and flavor. Pre-shredded cheese often contains anti-caking agents that can affect texture.
• For a punch of flavor, add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce.
• Swap elbow macaroni for other pasta shapes like cavatappi or shells to hold more sauce.
• Make the breadcrumb topping extra flavorful by mixing in finely chopped fresh herbs such as parsley or thyme.

Storage

Store leftover mac and cheese covered in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F or in a microwave, stirring occasionally, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, you can substitute or combine other cheeses such as mozzarella, fontina, or Monterey Jack. Just aim for cheeses that melt well for a smooth sauce.

Is it okay to use low-fat milk?

Whole milk gives the creamiest sauce, but you can use 2% milk if preferred. The sauce may be slightly less rich but will still be delicious.

Homemade Mac and Cheese Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 86 reviews

This classic homemade mac and cheese recipe features a creamy, cheesy sauce made with sharp cheddar and Gruyère cheeses, combined with perfectly cooked elbow macaroni and topped with a crunchy, savory pecorino bread crumb crust. Baked to golden perfection, it’s a comforting crowd-pleaser ideal for weeknight dinners or special occasions.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta and Topping

• 2 cups coarse bread crumbs
• 2 tablespoons extra-virgin olive oil (plus more for drizzling)
• ¼ cup grated pecorino cheese
• 1 pound elbow macaroni noodles

Cheese Sauce

• 4 tablespoons unsalted butter (plus more for the pan)
• ¼ cup all-purpose flour
• 4 cups whole milk
• 1 garlic clove (grated)
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika
• ½ teaspoon sea salt
• 10 ounces sharp cheddar cheese (grated, about 4 cups)
• 10 ounces Gruyère cheese (grated, about 4 cups)
• Freshly ground black pepper, to taste

Instructions

1. Prepare the Baking Dish: Preheat your oven to 425°F (220°C) and generously butter a 9×13-inch baking dish to prevent sticking and help crisp the topping.
2. Make the Bread Crumb Topping: In a small bowl, combine the coarse bread crumbs with 2 tablespoons of extra-virgin olive oil, tossing well to evenly coat. Add the grated pecorino cheese and toss again to mix thoroughly. Set aside.
3. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, but remove it from the heat one minute before it reaches al dente to prevent overcooking during baking. Drain and toss the pasta with a drizzle of olive oil to prevent sticking.
4. Prepare the Cheese Sauce: In a large pot over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the flour, cooking and stirring continuously until the mixture turns light golden brown, approximately 4 minutes, forming a roux. Slowly pour in the whole milk while whisking constantly to avoid lumps. Add the grated garlic, Dijon mustard, smoked paprika, sea salt, and several grinds of freshly ground black pepper. Bring the mixture to a gentle simmer, whisking continually.
5. Add the Cheeses: Gradually whisk in the grated cheddar and Gruyère cheeses, stirring after each addition until fully melted and smooth. Continue to cook over medium-low heat for 6 to 8 minutes, whisking frequently until the sauce thickens slightly.
6. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring carefully to coat all the noodles evenly.
7. Assemble and Bake: Transfer the cheesy macaroni mixture to the prepared buttered baking dish. Evenly distribute the bread crumb mixture on top. Bake in the preheated oven until the topping is golden and crisp, and the cheese sauce is bubbling, about 20 minutes. Remove from oven and let sit a few minutes before serving for best texture.

Notes

• For extra flavor, try mixing different cheeses like fontina or mozzarella with the cheddar and Gruyère.
• To make ahead: assemble the mac and cheese up to the baking step, cover, refrigerate, then bake just before serving.
• Use fresh coarsely grated cheese for better melting and texture.
• Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
• If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

Keywords: homemade mac and cheese, baked macaroni and cheese, creamy mac and cheese recipe, comfort food pasta, cheese sauce pasta bake