Homemade Mac and Cheese Recipe

Introduction

Homemade Mac and Cheese is a comforting classic that’s creamy, cheesy, and perfect for any meal. This recipe combines sharp cheddar and nutty Gruyere cheeses for a rich, flavorful dish that bakes to golden perfection. It’s a delightful crowd-pleaser that’s easy to make from scratch.

Ingredients

• 0.5 pound elbow macaroni
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 3 cups milk (whole milk recommended)
• 2 cups cheddar cheese (shredded)
• 1 cup Gruyere cheese (shredded)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon nutmeg (freshly grated, optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Step 2: Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
3. Step 3: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden to make a roux.
4. Step 4: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes.
5. Step 5: Remove the sauce from heat and stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, pepper, and nutmeg if using.
6. Step 6: Add the cooked macaroni to the cheese sauce and stir well to combine.
7. Step 7: Pour the macaroni and cheese mixture into the prepared baking dish.
8. Step 8: Bake for 20-25 minutes, or until bubbly and golden brown on top.
9. Step 9: Let stand for a few minutes before serving to set.

Tips & Variations

• Use a mix of cheeses like mozzarella or fontina for a different flavor and texture.
• For extra crunch, sprinkle breadcrumbs on top before baking.
• If you prefer stove-top mac and cheese, skip the baking step and serve immediately after combining pasta and cheese sauce.
• Freshly grated nutmeg adds warmth but can be omitted if desired.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to restore creaminess if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta for this recipe?

Yes, while elbow macaroni is traditional, you can substitute with shells, penne, or cavatappi depending on your preference.

How do I prevent my mac and cheese from becoming watery?

Be sure to cook your sauce until thick enough before mixing with pasta, and drain pasta thoroughly. Baking helps set the dish as well.

Homemade Mac and Cheese Recipe

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★★★★★

4.8 from 83 reviews

• Author: Sarah
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This classic Homemade Mac and Cheese recipe offers a creamy and cheesy comfort food experience with a crispy golden top. Made with a blend of sharp Cheddar and nutty Gruyere cheeses, and perfectly cooked elbow macaroni, it’s baked to bubbly perfection for a satisfying meal or side dish that’s perfect for any occasion.

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Ingredients

Scale 1x2x3x

Pasta

• 0.5 pound Elbow macaroni

Cheese Sauce

• 0.25 cup Butter
• 0.25 cup All-purpose flour
• 3 cups Whole milk
• 2 cups Cheddar cheese, shredded
• 1 cup Gruyere cheese, shredded
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.125 teaspoon Nutmeg, freshly grated (optional)

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Instructions

1. Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
2. Cook macaroni: Boil the elbow macaroni according to package instructions until al dente, typically about 7-8 minutes, then drain and set aside.
3. Make roux: In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture is lightly golden and fragrant, which forms the base roux for the sauce.
4. Prepare cheese sauce: Gradually whisk in the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 5-7 minutes until thickened to a creamy consistency.
5. Add cheeses and seasoning: Remove the pan from heat, then stir in the shredded Cheddar and Gruyere cheeses until completely melted and smooth. Season with salt, black pepper, and freshly grated nutmeg if using.
6. Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir well to coat all the pasta evenly with the creamy cheese mixture.
7. Transfer to baking dish: Pour the macaroni and cheese mixture into the prepared baking dish, smoothing the top for even baking.
8. Bake: Bake in the preheated oven for 20-25 minutes until the top is bubbly and golden brown.
9. Rest before serving: Allow the dish to stand for a few minutes after removing from the oven, which helps thicken the sauce and makes serving easier.

Notes

• Use whole milk for the creamiest sauce, but 2% milk can be substituted with slightly less richness.
• For a richer flavor, substitute half the butter with cream cheese or add a splash of heavy cream to the sauce.
• Freshly grate cheeses for best melting and flavor; pre-shredded cheeses often contain anti-caking agents that can affect texture.
• Nutmeg is optional but adds a warm undertone that complements the cheese beautifully.
• You can add breadcrumbs on top before baking for a crispier crust.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: mac and cheese, homemade mac and cheese, baked mac and cheese, cheesy pasta, comfort food, cheddar cheese recipe, Gruyere cheese