Let’s be honest: nothing beats a bowl of rich, creamy mac & cheese made from scratch. Boxed versions might be quick, but when you taste homemade mac with gooey cheese, tender pasta, and a velvety sauce — it’s a game-changer.
Whether you’re cooking for a weeknight dinner, comfort food craving, or the ultimate side dish, this easy recipe has all the cheesy goodness you love, with none of the mystery ingredients.
[Image Prompt] A cozy kitchen countertop with a steaming dish of mac & cheese fresh out of the oven, golden cheese crust on top, and a serving spoon ready to dig in.
Ingredients You’ll Need
Before we get cooking, here’s what you’ll need to make classic creamy mac & cheese:
For the pasta:
- 1 pound elbow macaroni (or any short pasta you like)
- Salted water for boiling
For the cheese sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 2 1/2 cups sharp cheddar cheese (freshly shredded)
- 1 cup Gruyère or mozzarella (for extra meltiness)
- Salt & pepper to taste
- Optional: pinch of garlic powder or mustard powder for flavor boost
[Image Prompt] A flat-lay shot of all ingredients measured out on a wooden board: shredded cheeses, butter, milk, pasta, flour, and spices in small bowls.
Step 1: Boil the Pasta
Start by cooking the macaroni until just al dente (about 1–2 minutes less than the package says).
- Add a generous pinch of salt to your boiling water.
- Drain and set aside — don’t overcook it, since it will continue cooking in the sauce.
Step 2: Make the Roux
This is the base for your cheese sauce — and where the creaminess begins.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1–2 minutes to eliminate that raw flour taste.
- Slowly pour in the warm milk, whisking constantly to avoid lumps.
- Stir in the heavy cream and keep whisking until the mixture thickens slightly.
[Image Prompt] A saucepan with a creamy roux being whisked over the stove, smooth and glossy as it thickens.
Step 3: Add the Cheese
Once the sauce is thick enough to coat the back of a spoon, it’s time for the magic.
- Reduce the heat to low.
- Stir in the cheddar and Gruyère, one handful at a time, until fully melted.
- Add a pinch of salt, pepper, and optional spices like mustard powder or garlic powder to enhance flavor.
[Image Prompt] Melted cheese being stirred into the sauce, with cheese pulling from the whisk in gooey strands.
Step 4: Combine and Bake (Optional)
Now you have a choice: serve it as is for a stovetop-style creamy mac, or bake it for a crispy golden top.
- Mix the cooked pasta with the cheese sauce in a large pot or baking dish.
- For baked mac & cheese:
- Preheat oven to 375°F (190°C).
- Sprinkle extra shredded cheese or breadcrumbs on top.
- Bake uncovered for 15–20 minutes, until bubbly and golden.
- Preheat oven to 375°F (190°C).
[Image Prompt] A serving of baked mac & cheese on a white plate with a golden crust, creamy inside, and a forkful lifted to show cheesy stretch.
Tips for the Creamiest Mac & Cheese
- Freshly shredded cheese melts better than pre-shredded.
- Warm milk helps the roux combine smoothly without clumps.
- Don’t let the sauce boil after adding cheese — it can separate.
- Want more richness? Add a spoonful of cream cheese or a splash of evaporated milk.
Final Thoughts
Creamy mac & cheese from scratch is easier than you think — and so much more satisfying. Once you master the roux and cheese blend, you can customize it with add-ins like crispy bacon, sautéed mushrooms, or even hot sauce for a kick.
🧀 Save this recipe for your next comfort food night!
And don’t forget to share your favorite cheesy combos in the comments.
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