Homemade Macaroni and Cheese Recipe

If you’re craving that ultimate comfort food, I’ve got the perfect solution for you—my Homemade Macaroni and Cheese Recipe. This recipe isn’t just any macaroni and cheese; it’s creamy, cheesy, and has just the right kick of flavor that keeps everyone coming back for seconds. Whether you’re making it for a cozy weeknight dinner or a casual get-together, I promise you’ll love how it turns out. Stick around, and I’ll walk you through every little trick that makes this macaroni and cheese absolutely fan-freaking-tastic.

this Recipe

Ingredients You’ll Need

Every ingredient plays a starring role here. From the rich butter and flour that build the silky sauce, to the trio of cheeses that offers a melty, gooey finish, each component works together to create magic. Plus, a pinch of dry mustard adds a secret pop of flavor you might not expect but will adore.

• Dried macaroni: Try elbow macaroni for that classic shape, and remember to cook it very firm for the best texture after baking.
• Egg: Adds creaminess and helps thicken the sauce beautifully without scrambling—just temper it in carefully.
• Salted butter: Butter makes the sauce luscious and rich; salted works fine since we adjust seasoning later.
• All-purpose flour: This is what thickens your roux, giving that creamy cheese sauce the perfect body.
• Whole milk: The base of the sauce, whole milk offers the best flavor and creaminess, but feel free to experiment with half-and-half for an even richer texture.
• Dry mustard: This little ingredient might be new to you, but trust me, it enhances the cheese flavor and adds subtle zing.
• Cheese (cheddar, jack, fontina): Use freshly grated cheeses for a smoother melt—pre-shredded often has additives that stop it from melting properly.
• Kosher salt & seasoned salt: Don’t hold back here—you need enough salt to bring out all the flavors fully.
• Ground black pepper: To taste, it adds just enough spice to balance the richness.
• Optional spices (cayenne, paprika, thyme): These add your own personal flair—cayenne brings warmth, paprika adds smokiness, and thyme offers herbal depth.

Variations

I love tweaking this recipe now and then, depending on who I’m cooking for. Adding or swapping ingredients is easier than you think and can make this Homemade Macaroni and Cheese Recipe your very own.

• Spicy Kick: I’ve added a dash of hot sauce or extra cayenne to give it some heat, and my family absolutely loves the little fiery twist.
• Vegetarian Boost: Toss in steamed broccoli or roasted cauliflower right before baking for a veggie-loaded spin that sneaks in some nutrition.
• Breadcrumb Topping: For that crispy golden crust, sprinkle panko mixed with melted butter on top before baking—it’s a game changer!
• Gluten-Free: Swap the all-purpose flour with a gluten-free blend and use gluten-free pasta; just be mindful your sauce may be a touch thinner.
• Cheese Swap: Don’t have fontina? Gruyère or mozzarella work beautifully and bring their own special flavor notes.

How to Make Homemade Macaroni and Cheese Recipe

Step 1: Perfectly Cook the Macaroni

Start by boiling the macaroni until it’s very firm—almost too firm to eat right from the pot. This might seem odd, but I learned this trick after struggling with mushy noodles in my first go. When you bake it later in the sauce, the pasta continues to soften and absorb flavors without turning into mushy glue. Drain well and set aside.

Step 2: Make the Roux and Cheese Sauce

Melt butter in a large pot over medium-low heat, then sprinkle in the flour. Whisk constantly—don’t walk away!—for about 5 minutes, until it forms a rich, golden paste without browning or burning. This slow cooking is key for a no-floury taste.

Next, pour in the milk and add the dry mustard. Keep whisking until the sauce thickens nicely, which usually takes about 5 minutes. Lower the heat to avoid scorching.

Step 3: Temper the Egg

Beat the egg in a small bowl. Then, very slowly, add about a quarter cup of the hot cheese sauce into the egg while whisking constantly—this is tempering, and it prevents the egg from scrambling when added back to the pot.

Once combined, pour the egg mix back into the cheese sauce, whisking all the while for a silky smooth texture.

Step 4: Finish the Sauce and Bake

Fold in your grated cheese and stir until melted completely. Season with kosher salt, seasoned salt, black pepper, and any optional spices you love. Taste often here—don’t be shy with the salt! Then stir in your drained macaroni until it’s fully coated.

Pour everything into a buttered baking dish, top with extra cheese if you like, and bake at 350°F for 20 to 25 minutes. That baking step gives a lovely golden top and melds all the flavors together—it’s worth the wait.

How to Serve Homemade Macaroni and Cheese Recipe

Garnishes

I’m a fan of simple garnishes that add color and texture—like freshly chopped parsley for brightness or a sprinkle of smoked paprika for a pop of smoky color. Sometimes, I add crispy fried onions on top for crunch, which my kids adore.

Side Dishes

This homemade macaroni and cheese recipe pairs beautifully with crisp green salads, roasted vegetables, or even something meaty like baked chicken thighs or BBQ ribs. The rich macaroni balances fresh or spicy sides perfectly.

Creative Ways to Present

For special occasions, I like to serve this recipe in individual ramekins topped with a cheddar and panko crust, giving each person a personal golden pot of cheesy goodness. Another fun way? Bake it in a cast-iron skillet for that rustic, crowd-pleasing look.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, I transfer leftover macaroni and cheese into airtight containers and store them in the fridge. My family usually enjoys the leftovers within 2-3 days—it reheats wonderfully without losing its creamy texture.

Freezing

I’ve frozen this dish a few times with great success. Be sure to let it cool completely and place it in a freezer-safe container. When ready to eat, thaw overnight in the fridge and reheat gently to avoid drying out the sauce.

Reheating

To reheat, I cover the macaroni and cheese with foil to prevent the top from burning and warm it up in the oven at 350°F until heated through, about 15-20 minutes. If it needs a little extra moisture, a splash of milk stirred in before reheating does the trick.

FAQs

Final Thoughts

I can’t tell you how many times I’ve made this homemade macaroni and cheese recipe for friends, family, and just for a quiet night in. It’s the kind of dish that feels like a warm hug—simple but incredibly satisfying. If you’re someone who’s struggled to get that perfect creamy yet cheesy texture, trust me, this method works. I hope you give it a try and find it as comforting and delicious as my family does. Grab your cheese grater, butter that baking dish, and let’s make some magic in the kitchen together!

Print