Introduction
Macaroni and cheese, affectionately known as “mac and cheese,” is one of the most beloved comfort foods in many parts of the world. Originating in Europe and popularized in North America, especially the United States and Canada, this creamy, cheesy pasta dish is a go-to for family dinners, potlucks, and cozy nights in.
This recipe will walk you through making the perfect classic baked macaroni and cheese from scratch—no boxed mixes, just real ingredients and real flavor. Whether you’re an experienced cook or a beginner, you’ll find this recipe approachable and rewarding.
🧀 Ingredients
For the Pasta:
- 2 cups (about 200g) of elbow macaroni or any short pasta (penne, shells, or cavatappi also work well)
- Water for boiling
- 1 tablespoon salt (for boiling water)
For the Cheese Sauce (Béchamel Base):
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (preferably warm)
- 1 cup heavy cream (optional, for extra creaminess)
- Salt to taste (about 1 teaspoon)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard (optional, enhances cheese flavor)
- 1/4 teaspoon paprika (optional)
- A pinch of cayenne pepper (for a slight kick)
For the Cheese Blend:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
For the Topping:
- 1/2 cup breadcrumbs (panko recommended for crunch)
- 1 tablespoon butter (melted)
- 2 tablespoons grated Parmesan (optional)
🧑🍳 Step-by-Step Instructions
Step 1: Boil the Pasta
- Bring a large pot of water to a boil.
- Add about 1 tablespoon of salt to the water.
- Pour in the macaroni and cook according to package instructions—usually about 7-8 minutes—until al dente (firm to the bite).
- Drain the pasta and set aside. Do not overcook as it will continue cooking in the oven later.
Pro Tip: Toss the cooked pasta with a tiny bit of butter or olive oil to prevent sticking while you prepare the sauce.
Step 2: Make the Roux (Butter + Flour Base)
- In a large saucepan or skillet, melt 4 tablespoons of butter over medium heat.
- Once melted and bubbling, add the flour and whisk continuously for about 2-3 minutes. This forms a light golden roux and removes the raw flour taste.
Note: Keep the heat moderate so the roux doesn’t burn. The key is to cook it just enough for flavor but not to darken it too much for this dish.
Step 3: Create the Béchamel (White Sauce)
- Gradually add the warm milk (and cream if using), about 1/2 cup at a time, whisking constantly to avoid lumps.
- Once all the milk is incorporated, continue stirring until the sauce thickens, about 5–7 minutes.
Check consistency: The sauce should coat the back of a spoon. If it’s too thick, add a splash more milk.
Step 4: Add Seasoning and Cheese
- Lower the heat to low.
- Stir in salt, pepper, ground mustard, paprika, and cayenne.
- Slowly add the cheeses: cheddar, mozzarella, and Parmesan. Stir until completely melted and smooth.
Optional Tip: For a deeper flavor, you can use a mix of cheeses such as Gruyère, fontina, or smoked gouda.
Step 5: Combine Pasta and Cheese Sauce
- Add the drained macaroni to the cheese sauce.
- Stir until the pasta is completely coated and the sauce is evenly distributed.
At this point, you could serve it as a creamy stovetop version. But for the traditional baked macaroni and cheese, continue with the next steps.
Step 6: Prepare for Baking
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish (or a similar casserole dish).
- Pour the cheesy pasta mixture into the dish and spread it evenly.
Step 7: Add the Crunchy Topping
- In a small bowl, mix breadcrumbs with melted butter and Parmesan.
- Sprinkle evenly over the top of the macaroni.
Tip for extra crispiness: Broil for the last 2-3 minutes after baking to brown the top.
Step 8: Bake
- Place the dish in the preheated oven.
- Bake uncovered for 20–25 minutes or until the top is golden and the edges are bubbling.
Caution: Let it cool for at least 10 minutes before serving so it sets slightly and doesn’t burn your mouth.
🍽️ Serving Suggestions
Baked macaroni and cheese is rich and filling, so pair it with something light:
- A crisp green salad with vinaigrette
- Steamed broccoli or green beans
- Grilled chicken or roasted vegetables on the side
It also makes a great holiday side dish, especially during Thanksgiving or Christmas.
🥣 Variations
- Spicy Mac & Cheese: Add chopped jalapeños or a teaspoon of hot sauce.
- Meaty Version: Mix in cooked bacon, ground beef, or pulled pork.
- Veggie Mac: Add sautéed mushrooms, spinach, or roasted red peppers.
- Gluten-Free: Use gluten-free pasta and a gluten-free flour blend for the roux.
- Vegan: Use plant-based milk, vegan butter, and vegan cheese alternatives.
🧊 Storage and Reheating
Storage:
- Cool leftovers completely.
- Store in an airtight container in the fridge for up to 4 days.
Reheating:
- Microwave: Add a splash of milk and cover. Heat on medium in 1-minute intervals.
- Oven: Cover with foil and bake at 350°F (175°C) until heated through.
Avoid drying out: Adding a bit of milk or cream before reheating helps restore creaminess.
🧼 Cleanup Tips
- Soak your saucepan and baking dish in warm, soapy water to loosen any cheese bits.
- Use a non-stick spray or butter to grease your baking dish beforehand to make cleaning easier.
📜 Final Thoughts
This baked macaroni and cheese recipe is classic, reliable, and endlessly customizable. Whether you’re preparing a cozy weeknight dinner, a potluck favorite, or a holiday side dish, it’s sure to impress with its creamy texture and rich flavor.
Once you master this base recipe, you can tweak it to suit your taste or the ingredients you have on hand. Don’t be afraid to get creative!
Cooking is as much about confidence as it is about ingredients. So go ahead—grab that spoon, stir that cheese, and bake up a bubbling dish of homemade mac and cheese that will warm hearts and fill stomachs.