The Best Easy Homemade Mac and Cheese Recipe
You can make the creamiest, most satisfying macaroni and cheese at home with this simple stovetop-to-oven recipe. It uses everyday ingredients for a foolproof, classic comfort food.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed slightly
- 1 teaspoon salt, plus more for pasta water
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 4 cups (about 1 pound) sharp cheddar cheese, freshly grated
- 1 cup (about 4 ounces) Gruyère or Monterey Jack cheese, freshly grated
- 1/2 cup panko breadcrumbs (for topping)
- 1 tablespoon melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not rinse.
- While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven over medium heat, melt the 6 tablespoons of butter.
- Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. Do not let it brown.
- Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5 to 8 minutes). Do not let it boil rapidly.
- Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and paprika.
- Add the grated cheddar and Gruyère cheeses one handful at a time, stirring until each addition is fully melted and smooth before adding the next. This creates your foolproof creamy cheese sauce.
- Fold the cooked, drained macaroni into the cheese sauce until every piece is coated.
- Pour the mixture into the prepared baking dish.
- In a small bowl, toss the panko breadcrumbs with the 1 tablespoon of melted butter. Sprinkle evenly over the top of the macaroni and cheese.
- Bake for 15 to 20 minutes, or until the topping is golden brown and the sauce is bubbly. Let it rest for 5 minutes before serving.
Notes
- Always grate your cheese fresh. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly into your sauce.
- Warming the milk slightly before adding it to the roux helps prevent lumps from forming in your sauce.
- For extra flavor, substitute 1/2 cup of the milk with heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6
- Sodium: 650
- Fat: 34
- Saturated Fat: 20
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 28
- Cholesterol: 95