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Homemade Mac And Cheese Recipe
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Homemade Mac & Cheese

The creamiest homemade mac and cheese recipe made from scratch with a silky roux and sharp cheddar — the one Nana Ruth made for fifty years, and the one the boys tried to 'improve' with three kinds of cheese.
Course Main Course
Cuisine American
Keyword comfort food, creamy mac and cheese, homemade mac and cheese, mac and cheese recipe, stovetop mac and cheese
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Author Maggie

Ingredients

For the Mac and Cheese

  • 1 lb elbow macaroni
  • 4 tablespoons butter 1/2 stick
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed warming prevents lumps
  • 1.5 cups sharp cheddar cheese, freshly grated about 6 oz
  • 1/2 cup mild cheddar or Colby Jack, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt adjust to taste
  • 1/4 teaspoon black pepper
  • pinch paprika

Optional Baked Topping

  • 1/2 cup panko breadcrumbs
  • 3 tablespoons melted butter for breadcrumbs
  • dash hot sauce optional

Instructions

  1. Bring a large pot of salted water to a boil. Cook elbow macaroni one minute short of package directions. Drain and set aside — do not rinse (the starch helps the sauce cling).
  2. In the same pot, melt butter over medium heat. Once foamy, add flour and whisk constantly for 2 minutes until smooth and slightly nutty-smelling.
  3. Pour in warmed milk slowly, about 1/2 cup at a time, whisking the entire time. Keep stirring over medium heat until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
  4. Remove pot from heat. Stir in sharp cheddar and mild cheddar a handful at a time, letting each melt before adding the next. Stir in Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika. Taste and adjust salt.
  5. Add cooked pasta back into the sauce and stir until every noodle is coated. Serve immediately for stovetop version.
  6. For baked version: Transfer to a greased 9x13 dish, top with buttered breadcrumbs, and bake at 375°F for 20-25 minutes until golden and bubbling. Let sit 5 minutes before serving.

Recipe Notes

Always grate your own cheese — pre-shredded has anti-caking agents that make the sauce grainy. Warm the milk first to prevent lumps. The Dijon mustard enhances cheese flavor without tasting like mustard. Leftovers reheat well with a splash of milk over low heat.