Homemade Mac and Cheese Recipe

There’s something irresistibly comforting about a warm, bubbling dish of mac and cheese that immediately brings back memories of cozy family dinners and lazy weekends in the kitchen. I remember the first time I made this Homemade Mac and Cheese Recipe—it was for a casual dinner with friends, and everyone raved about the rich, creamy sauce and that satisfyingly crunchy topping. It’s one of those recipes that truly feels like a hug on a plate. Honestly, it’s become my go-to when I want to impress without spending hours cooking.

What’s great about this Homemade Mac and Cheese Recipe is how adaptable it is—you get that wonderful aroma wafting through the kitchen as the sauce thickens, the melody of melted cheese and garlic filling the air. The sauce coats each elbow noodle in a silky, luscious way, and that crunchy pecorino breadcrumb topping adds just the right contrast. It’s a balance of creamy, sharp, smoky, and crunchy that I think you’ll enjoy making and devouring.

If you’re new to homemade cheese sauces, don’t worry—I’ll walk you through every step so you get the timing and textures just right. From cooking the pasta to building the roux and finishing with a perfectly crisp topping, you’ve got this. Let’s dive in and make sure your first try is a total winner.

Ingredients You’ll Be Working With

Before you start, gather everything and measure carefully—the printable recipe card at the bottom has the exact amounts so you won’t have to guess. Using the right amounts really helps get the sauce consistency just right.

• Coarse bread crumbs: Provides that crunchy topping; panko works well as a substitute.
• Extra-virgin olive oil: Coats the bread crumbs for a golden, crisp crust.
• Grated pecorino cheese: Adds a sharp, salty punch to the topping.
• Elbow macaroni noodles: Classic mac shape that holds sauce beautifully.
• Unsalted butter: For the roux and to butter the baking dish—controls salt levels.
• All-purpose flour: Thickens the cheese sauce; cook it to avoid a raw taste.
• Whole milk: Makes the sauce creamy and rich; feel free to use 2% if needed.
• Garlic clove: Grated fresh for a subtle, aromatic kick.
• Dijon mustard: Enhances and brightens the cheese flavor without being tangy.
• Smoked paprika: Adds subtle warmth and smokiness.
• Sea salt: Seasoning—adjust according to your cheese’s saltiness.
• Sharp cheddar cheese: The star for depth and sharpness.
• Gruyère cheese: Adds nuttiness and creamy meltability.
• Freshly ground black pepper: Balances richness with a gentle bite.

If you need to swap cheeses, a mix of mozzarella and extra sharp cheddar can work, but the flavor won’t be quite as complex. For dairy-free options, you can try plant-based milks and cheese alternatives—just be sure to adjust seasoning accordingly.

Tools You’ll Need

• Large pot: To boil the pasta without crowding so it cooks evenly.
• Whisk: Essential for smoothing out the roux and cheese sauce without lumps.
• Large saucepan or same pasta pot: For making the béchamel and melting the cheese.
• 9×13-inch baking dish: Perfect size for baking the mac and cheese and crisping the topping.
• Grater: Freshly grated cheese melts better and adds flavor.
• Small bowl: For mixing the bread crumb topping evenly with olive oil and pecorino.
• Measuring cups and spoons: Accurate measurement ensures balanced flavors and perfect consistency.

How to Make Homemade Mac and Cheese Recipe

Let’s get started making this homemade mac and cheese—it’s all about building layers of flavor and texture with easy steps you can follow. I’ll guide you through cooking the pasta just right, making a silky cheese sauce, and finishing with that golden crisp topping.

1. Prep your oven and baking dish: Preheat the oven to 425°F. Butter your 9×13-inch baking dish generously to prevent sticking and get that delicious crust on the bottom.
2. Make the breadcrumb topping: In a small bowl, toss the bread crumbs with 2 tablespoons of olive oil until evenly coated. Stir in grated pecorino cheese for a salty punch that crisps up beautifully.
3. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until about one minute shy of al dente—this prevents mushy noodles after baking. Drain and toss with a little olive oil to stop sticking.
4. Create the roux: In a clean large pot, melt 4 tablespoons of butter over medium heat. Add ¼ cup all-purpose flour and whisk continuously for about 4 minutes until the mixture is a light golden brown—this cooks out the floury taste.
5. Add the milk and seasonings: Slowly whisk in 4 cups whole milk. Stir in the grated garlic, Dijon mustard, smoked paprika, sea salt, and a few grinds of black pepper. Bring this mixture to a simmer while whisking to keep it smooth.
6. Melt the cheeses: Reduce heat to medium-low and slowly add sharp cheddar and Gruyère cheeses (about 10 ounces each), whisking constantly. Cook for 6–8 minutes until the sauce is thickened and glossy.
7. Combine pasta and sauce: Stir the cooked pasta into the cheese sauce, making sure every piece is coated. This is the fun moment when your mac and cheese really starts coming together.
8. Assemble and bake: Pour everything into your buttered baking dish. Sprinkle the prepared breadcrumb topping evenly over the top. Bake for about 20 minutes until the cheese bubbles up and the topping gets golden and crisp.

How to Serve

Flavor Boosters

To elevate your Homemade Mac and Cheese Recipe even more, try sprinkling a handful of fresh chives or crispy bacon on top before serving. A drizzle of truffle oil also adds a luxurious aroma. For a little heat, toss in some crushed red pepper flakes or finely diced jalapeños to the cheese sauce before baking.

Perfect Pairings

This mac and cheese pairs beautifully with fresh green salad dressed in vinaigrette to cut through the richness. For drinks, crisp white wines like Sauvignon Blanc or a cold craft beer balance the creamy textures perfectly. Grilled veggies or roasted chicken also make excellent sides to round out the meal.

Presentation Touches

Serve this Homemade Mac and Cheese Recipe straight from the baking dish for a cozy family dinner, or dish it out into individual ramekins for a pretty presentation at parties. If you’re bringing this to a potluck, cover it tightly and reheat it until bubbly—almost everyone loves a second helping! Leftovers can even be portioned into jars or containers for easy gifting or meal prep.

Variations & Easy Swaps

• Use gluten-free pasta and flour to make this recipe gluten-friendly.
• Try swapping Gruyère for fontina or Monterey Jack for a milder flavor.
• Add sautéed mushrooms or caramelized onions for extra savoriness.
• Mix in cooked broccoli or roasted cauliflower for a veggie twist.
• For a smoky touch, add a teaspoon of smoked gouda or chipotle powder.
• Use plant-based milk and vegan cheeses to create a dairy-free version.

Make-Ahead, Storage & Reheating

• Assemble the mac and cheese (steps 1–7), cover tightly, and refrigerate up to 24 hours before baking.
• Store leftovers in an airtight container for up to 3 days in the fridge.
• Reheat in the oven at 350°F until warmed through and bubbly, about 15 minutes.
• For faster reheating, microwave individual portions with a splash of milk to loosen the sauce.
• You can freeze this dish uncooked or cooked, but texture may slightly change; thaw overnight before reheating.

FAQs

• Can I make Homemade Mac and Cheese Recipe without Gruyère? Yes! Substitute with extra sharp cheddar or a mixture of mozzarella and fontina for good melt and flavor.
• How do I prevent the cheese sauce from becoming grainy? Use freshly grated cheese and add it slowly over low heat, whisking constantly. Avoid boiling the sauce once cheese is added.
• Is it okay to use pre-shredded cheese? Pre-shredded cheese often contains anti-caking agents that can affect melting. For best results, grate your own.
• What’s the best way to get a crunchy topping? Toss bread crumbs with olive oil and cheese, then bake uncovered so the topping crisps while the sauce bubbles.
• Can I make this recipe vegan? Absolutely! Use plant-based milk and cheese substitutes, gluten-free flour, and vegan butter.