If there's one recipe all cooks need to have under their belt, it's a classic homemade mac and cheese recipe. Straight-up creamy, comforting, cheesy goodness! This classic stovetop macaroni and cheese recipe is made with a simple yet creamy roux-based cheese sauce that will satisfy all your cheesy pasta cravings. It's incredibly delicious on its own from the stovetop, but we also have it Instructions for Baked Mac and Cheese And a list of fun add-ins and other ways you can make it your own.
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I've tried many mac and cheese recipes and my kids haven't liked any of them. I tried this tonight and it all came back for seconds. We will definitely be adding it to our recipe book.
Jillian
How to Make Mac and Cheese Extra Creamy
For this S Extra cheese Homemade Mac and Cheese Recipe I used a little more roux than usual in my simple stovetop macaroni and cheese recipe and added about 30% more cheese. The thick sauce and extra cheese make this recipe so deliciously creamy and gooey that I couldn't stop stealing a forkful from the photos. And the best part is that it stays smooth and creamy when reheated in the microwave. Mac and cheese heaven! 🙌
Here's what you need to make this super creamy and cheesy homemade mac and cheese recipe:
- Macaroni: Of course! But you can use any pasta shape you like or have on hand and it will still be a wonderful vehicle for this cheesy sauce.
- Butter and Flour: The butter and flour form a “roux” that thickens the sauce and helps the cheese melt into the sauce more easily. Without a roux, the water in the milk will dilute the fat in the cheese and you'll end up with a lumpy sauce.
- Cheddar Cheese: I used sharp cheddar because it gives the most flavor, but you can use medium or mild cheddar if you prefer. Always buy cheese in block form and shred it yourself for the smoothest sauce. Pre-shredded cheese is coated in starch and doesn't always melt properly.
- Seasoning: Because we want the flavor of the cheese to be the star of the show, I just make the sauce by adding some onion powder, hot sauce, and salt. That's it! But we've got plenty of ideas for more flavor add-ins below.
What Kind of Cheese Is Best for Mac and Cheese?
Cheddar is probably the most popular cheese for macaroni and cheese, and sharp cheddar provides the most pronounced flavor. But if you want to experiment beyond the limits of cheddar, macaroni and cheese has tons of other cheeses! You can use one or a combination of cheeses to make this recipe your own.
Here are some other cheeses that work great with macaroni and cheese:
- Parmesan
- Gruyere
- Gouda smoked
- Parmesan
- Chevre
- Cream cheese
- Bree
- Monterey Jack or Pepper Jack
To get the smoothest, creamiest cheese sauce for your mac and cheese, follow these tips:
- Do not use pre-shredded cheese, which is coated in starch and does not melt easily.
- Use whole milk for the richest sauce.
- Make sure the milk has boiled and completely thickened before you start adding the cheese. If the starch in the roux has not yet hardened and the sauce has not thickened, the cheese will not melt easily.
- Do not let the cheese sauce boil. Overheating the cheese sauce can cause it to separate and become grainy, so after the milk has thickened, turn off the heat before adding the cheese.
- If your pasta seems to be drowning in cheese, don't worry! As the macaroni sauce absorbs and thickens, it will be a perfect consistency.
What is a roux?
This classic stovetop mac and cheese recipe starts with a roux, which is a cooked mixture of flour and fat (in this case, butter). The roux thickens the sauce and helps the cheese melt more easily into the sauce instead of forming lumps when melted. There are ways to make cheese sauce without roux, but taking this extra step is sure to create the creamiest, dreamiest cheese sauce for your mac and cheese.
Variations to try!
This is where the recipe can get really fun. In addition to changing the cheese, you can change the herbs and spices, add some vegetables or your favorite protein to make your own creation. Here are some other fun ingredients to add to your mac and cheese:
- Protein: Cooked chicken, bacon, sausage, tuna, ham
- Vegetables: Broccoli, spinach, peas, Pickled jalapeñosRotel
- Sauces and Condiments: Kimchi, Pesto, Sriracha, Salsa, Buffalo Chutney
Storage and reheating
Store leftovers in an airtight container in the fridge for 3-4 days. The longer it's stored it will thicken a bit as the pasta absorbs more of the creamy sauce, but it's still delicious! I usually reheat in the microwave until hot.
Homemade Mac and Cheese Recipe
This incredibly creamy and cheesy homemade mac and cheese recipe features an easy cheese sauce made with sharp cheddar, milk, and butter.
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- 8 oz Macaroni ($0.49)
- 3 tbsp butter ($0.39)
- 3 tbsp All-purpose flour ($0.06)
- 1/2 teaspoon Onion powder ($0.03)
- 2 Cup Whole milk ($0.36)
- 1/2 teaspoon hot sauce* ($0.02)
- 1/2 teaspoon salt ($0.01)
- 8 oz Block sharp cheddar, shredded ($2.24)
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Cook macaroni according to package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
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Place the butter, flour and onion powder in a medium bowl. Whisk and heat over medium heat until the butter melts and the mixture begins to thicken. Once bubbling, continue whisking and cook for one minute.
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After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk comes to a gentle boil, at which point it will thicken to the consistency of heavy cream or gravy.
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Turn off the burner. Season the white sauce with salt and hot sauce.
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Begin adding the shredded cheddar a handful at a time, whisking until completely melted before adding more. Continue until all the cheese has melted into the sauce. If the sauce has cooled too much to melt the cheese, return it to low heat to continue melting the cheese. Overheating the sauce can cause it to break down and become grainy.
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Add the cooked and drained pasta to the bowl with the cheese sauce and toss to combine. Serve hot and enjoy!
Baked Mac and Cheese
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Preheat oven to 350ºF
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After combining the drained pasta and cheese sauce, transfer it to a casserole dish.
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Top with more shredded cheese, then bake for 15 minutes.
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To get a golden brown crispy cheese crust, turn the oven broiler on for just a few minutes, watching closely to avoid burning.
Let's see how Calculate the cost of the recipe here.
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Measuring cups spoons
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Liquid measuring cups
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Shake it off
*This amount of hot sauce does not make the macaroni and cheese spicy. It just brightens the flavor a bit. You can also finish this with Dijon mustard (same amount).
Serving: 1servingCalories: 612kcalCarbohydrates: 54gProtein: 25gFat: 33gSodium: 792mgFiber: 2g
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How to Make Homemade Mac and Cheese – Step-by-Step Photos
Start by cutting into 8oz pieces. Block of sharp cheddar. Rather than using pre-shredded cheese, it is very important to shred the cheese yourself. Collect other materials.
Boil 8 oz. Cook macaroni according to box directions (boil for 7-8 minutes, or until just tender). Drain the macaroni in a colander. (I used the Walmart “Great Value” brand).
You can start the cheese sauce while the macaroni is boiling, or wait until it cools down and make it in the same pot to save dishes. Add 3 tablespoons of butter, 3 tablespoons of all-purpose flour, and ½ teaspoon of onion powder to the bowl.
Place the pot over medium heat and let the butter melt. Beat together the butter, flour and onion powder as the mixture begins to bubble and foam. Once it bubbles, cook for about a minute and whisk.
Whisk 2 cups of milk into the butter and flour roux. As the milk starts to heat, keep stirring (keep the pot on medium heat).
Bring the milk to a simmer, at which point it will thicken to the consistency of heavy cream or gravy. Switch off the burner at this time.
Add ½ tsp salt and ½ tsp hot sauce, or seasonings of your choice (other great options are dry mustard, pepper, smoked paprika, pesto, etc.) to the sauce.
Begin adding 8oz. Stir the shredded cheddar into the bowl, a handful at a time, until it is completely melted before adding more. If the sauce gets too cold to continue melting the cheese, you can put it on low heat, but do not allow the sauce to boil again. Overheating cheese sauces will break them down and become grainy and oily.
The cheese sauce is done when all the cheese has melted into the sauce. You can taste at this point and adjust the spices if you want. Remember, you want the sauce to be well seasoned because once the macaroni is added it will lose a bit of flavor.
Return the cooked and drained macaroni to the pot and combine with the cheese sauce.
And that's it! Your homemade mac and cheese is done. Don't tell me you want to dive into that bowl and have a little swim. 😂
Our Homemade Mac and Cheese was originally published on 12/6/21. We updated and republished it on 12/31/24.