Mac and Cheese Recipe – Creamy, Comforting, and Easy

Mac and cheese is one of those meals that makes any day better. It’s warm, creamy, and hits that perfect spot between simple and satisfying. This version keeps things classic: a silky cheese sauce, tender pasta, and a golden, crispy top.

It’s great for a weeknight, but nice enough for guests. If you love rich flavor and no-fuss cooking, this is your new go-to.

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Mac and Cheese Recipe – Creamy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Elbow macaroni (12 ounces; other short pasta works too)
• Butter (4 tablespoons)
• All-purpose flour (3 tablespoons)
• Whole milk (2 cups)
• Heavy cream (1 cup)
• Sharp cheddar cheese, freshly shredded (2 cups)
• Gruyère or fontina, freshly shredded (1 cup)
• Parmesan, finely grated (1/2 cup)
• Dry mustard powder (1/2 teaspoon; or 1 teaspoon Dijon)
• Garlic powder (1/2 teaspoon)
• Smoked paprika (1/2 teaspoon; sweet paprika works too)
• Salt and black pepper (to taste)
• Panko breadcrumbs (1 cup; optional topping)
• Olive oil or melted butter (1 tablespoon; for topping)

Method

 

1. Heat the oven and prep the dish. Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole.
2. Cook the pasta. Bring a large pot of salted water to a boil. Add the macaroni and cook until just shy of al dente—about 1 minute less than the package suggests. Drain well and set aside.
3. Make the roux. In a large pot over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes. You want it smooth and foamy, not browned.
4. Add the dairy slowly. Gradually whisk in the milk and cream. Keep whisking until the mixture is smooth and starts to thicken, 4–6 minutes. It should coat the back of a spoon.
5. Season the sauce. Stir in dry mustard or Dijon, garlic powder, smoked paprika, a pinch of salt, and a few grinds of black pepper. Taste as you go.
6. Add the cheese off the heat. Remove the pot from the burner. Stir in the cheddar and Gruyère/fontina by the handful, whisking until melted and silky. Fold in the Parmesan last. If it seems too thick, splash in a bit more milk.
7. Combine with pasta. Add the drained macaroni to the sauce and fold gently to coat every piece. The mixture should be creamy and loose, not stiff.
8. Make the topping. In a small bowl, toss panko with olive oil or melted butter and a pinch of salt and paprika.
9. Assemble and bake. Pour the mac and cheese into the baking dish. Sprinkle the breadcrumb topping evenly. Bake 15–20 minutes, until bubbling around the edges and the top is golden.
10. Rest and serve. Let it sit for 5–10 minutes before scooping. This helps the sauce set and stay creamy.

What Makes This Special

This mac and cheese is built on a smooth, homemade cheese sauce that’s not gritty or greasy. The secret is a well-balanced mix of cheeses: one for melt, one for flavor, and one for a sharp kick.

A light touch of mustard, garlic, and paprika adds depth without shouting. Baked with a crunchy topping, it gives you that perfect contrast: creamy inside, crisp edges on top.

It’s also flexible. You can keep it classic, or dress it up with bacon, broccoli, or hot sauce.

Either way, the base recipe stays dependable and delicious.

Shopping List

• Elbow macaroni (12 ounces; other short pasta works too)
• Butter (4 tablespoons)
• All-purpose flour (3 tablespoons)
• Whole milk (2 cups)
• Heavy cream (1 cup)
• Sharp cheddar cheese, freshly shredded (2 cups)
• Gruyère or fontina, freshly shredded (1 cup)
• Parmesan, finely grated (1/2 cup)
• Dry mustard powder (1/2 teaspoon; or 1 teaspoon Dijon)
• Garlic powder (1/2 teaspoon)
• Smoked paprika (1/2 teaspoon; sweet paprika works too)
• Salt and black pepper (to taste)
• Panko breadcrumbs (1 cup; optional topping)
• Olive oil or melted butter (1 tablespoon; for topping)

Instructions

1. Heat the oven and prep the dish. Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar casserole.
2. Cook the pasta. Bring a large pot of salted water to a boil. Add the macaroni and cook until just shy of al dente—about 1 minute less than the package suggests.
   

   Drain well and set aside.

   
   
3. Make the roux. In a large pot over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes. You want it smooth and foamy, not browned.
4. Add the dairy slowly. Gradually whisk in the milk and cream.
   

   Keep whisking until the mixture is smooth and starts to thicken, 4–6 minutes. It should coat the back of a spoon.

   
   
5. Season the sauce. Stir in dry mustard or Dijon, garlic powder, smoked paprika, a pinch of salt, and a few grinds of black pepper. Taste as you go.
6. Add the cheese off the heat. Remove the pot from the burner.
   

   Stir in the cheddar and Gruyère/fontina by the handful, whisking until melted and silky. Fold in the Parmesan last. If it seems too thick, splash in a bit more milk.

   
   
7. Combine with pasta. Add the drained macaroni to the sauce and fold gently to coat every piece.
   

   The mixture should be creamy and loose, not stiff.

   
   
8. Make the topping. In a small bowl, toss panko with olive oil or melted butter and a pinch of salt and paprika.
9. Assemble and bake. Pour the mac and cheese into the baking dish. Sprinkle the breadcrumb topping evenly. Bake 15–20 minutes, until bubbling around the edges and the top is golden.
10. Rest and serve. Let it sit for 5–10 minutes before scooping.
    

    This helps the sauce set and stay creamy.

    
    

Keeping It Fresh

Mac and cheese tastes best the day it’s made, but it keeps well. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of milk, or in the microwave at 50% power, stirring halfway.

For freezing, cool completely and portion into freezer-safe containers.

Freeze up to 2 months. Thaw overnight in the fridge and reheat low and slow with a bit of milk to revive the sauce.

Why This is Good for You

This is comfort food, but you can make smart choices. Using real cheese gives you protein and calcium, and skipping processed cheese cuts down on additives.

Whole milk and cream create a satisfying dish, so smaller portions still feel indulgent.

You can boost nutrition by stirring in steamed broccoli, peas, or spinach. Whole-grain pasta adds fiber and keeps you full longer. Balance your plate with a crisp salad or roasted veggies for a well-rounded meal.

What Not to Do

• Don’t overcook the pasta. Mushy noodles make the bake heavy.
  

  Stop just short of al dente.

  
  
• Don’t add cheese over high heat. Boiling sauce can cause grainy or oily cheese. Melt it off the heat.
• Don’t skip fresh shredding. Pre-shredded cheese often has anti-caking agents that affect melt and texture.
• Don’t overpower the sauce. A heavy hand with spices can mask the cheese. Keep seasonings balanced.
• Don’t skimp on salt in the pasta water. Properly salted water is your first layer of flavor.

Alternatives

• Stovetop-only. Skip the bake and topping.
  

  Keep the sauce a bit looser and serve right away for extra creaminess.

  
  
• Cauliflower swap. Replace half the pasta with steamed cauliflower florets. You’ll cut carbs and keep the comfort factor.
• Protein boost. Add shredded rotisserie chicken, crisp bacon, or sautéed mushrooms for a fuller meal.
• Spice lovers. Stir in a teaspoon of hot sauce or a pinch of cayenne. Pepper jack can replace part of the cheddar.
• Lighter version. Use 2% milk and skip the cream.
  

  Add an extra tablespoon of butter to keep the sauce smooth.

  
  
• Gluten-free. Use gluten-free pasta and a 1:1 gluten-free flour blend for the roux. Swap panko for crushed gluten-free crackers.

FAQ

Why did my cheese sauce turn grainy?

Cheese can break if the sauce is too hot or if you use pre-shredded cheese with anti-caking agents. Melt cheese off the heat and add it slowly, stirring until smooth before adding more.

Can I make this ahead?

Yes.

Assemble the mac and cheese without baking, cover tightly, and refrigerate up to 24 hours. Add the topping just before baking. You may need an extra 10 minutes in the oven since it’s starting cold.

Which cheese is best?

Use a blend.

Cheddar for classic flavor, Gruyère or fontina for melt and nutty notes, and a little Parmesan for sharpness. Avoid cheeses that don’t melt well, like pre-crumbled feta.

How do I reheat without drying it out?

Add a splash of milk and reheat gently, stirring occasionally. Low heat is key.

In the oven, cover with foil at 300°F (150°C) until warmed through.

Can I use evaporated milk?

Yes, it gives a silky texture and a bit of sweetness. Replace part or all of the milk with evaporated milk and adjust seasoning to taste.

What pasta shapes work besides elbow macaroni?

Cavatappi, shells, or mini penne are great. Choose a short shape with ridges or curves to hold the sauce.

How can I make it extra creamy?

Keep the sauce slightly loose before baking, don’t overbake, and let it rest briefly.

A small dollop of cream cheese (2–3 ounces) melted into the sauce also adds extra creaminess.

Is a roux necessary?

It helps stabilize the sauce so it stays smooth and doesn’t separate. You can thicken with a cornstarch slurry, but the texture will be slightly different.

Final Thoughts

A good mac and cheese is simple, steady, and satisfying. With a creamy base, well-chosen cheeses, and a crisp topping, this recipe brings comfort without fuss.

Once you make it a couple of times, you can tweak it to suit your taste—spicier, lighter, or loaded with extras. Keep the basics in mind, and you’ll have a reliable dish that always earns seconds.