There’s something undeniably comforting about a bowl of creamy, homemade mac and cheese, with its velvety sauce and perfectly tender pasta. This recipe delivers a rich, cheesy flavor that’s far superior to any boxed version, with a golden, bubbly crust that’s pure indulgence. In just 15 minutes of prep, you’ll be on your way to creating a dish that’s as satisfying to make as it is to eat.
Baking for 45 minutes transforms simple ingredients into a luscious, gooey masterpiece, with a crispy top layer that contrasts beautifully with the creamy interior. The blend of sharp cheddar and buttery breadcrumbs creates a symphony of textures and flavors that will have everyone reaching for seconds. Perfect for family dinners or cozy nights in, this mac and cheese is a timeless classic you’ll want to make again and again.
Ingredients for Homemade Mac and Cheese
- 2 cups coarse bread crumbs (panko works great)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ¼ cup grated pecorino cheese (Parmesan can be substituted)
- 1 pound elbow macaroni noodles (or any short pasta)
- 4 tablespoons unsalted butter, plus more for the pan
- ¼ cup all-purpose flour
- 4 cups whole milk (2% or half-and-half can be used for a richer sauce)
- 1 garlic clove, grated (or ½ teaspoon garlic powder)
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika (regular paprika works too)
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese, grated (about 4 cups)
- 10 ounces Gruyère cheese, grated (about 4 cups; Swiss or Fontina are good substitutes)
- Freshly ground black pepper, to taste
Step-by-Step Instructions
- Preheat the oven to 425°F (220°C). Butter a 9×13-inch baking dish and set aside.
- In a small bowl, combine the bread crumbs and olive oil. Toss to coat, then add the pecorino cheese and mix well. Set aside.
- Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, but stop cooking 1 minute before al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In a large pot (or the same pasta pot, cleaned and dried), melt the butter over medium heat. Add the flour and whisk continuously until the mixture turns light golden brown, about 4 minutes.
- Slowly whisk in the milk to avoid lumps. Add the grated garlic, Dijon mustard, smoked paprika, salt, and several grinds of black pepper. Bring to a simmer, whisking continuously.
- Add the grated cheddar and Gruyère cheeses. Whisk until fully melted and the sauce is smooth. Cook over medium-low heat, whisking often, for 6 to 8 minutes, or until the sauce thickens slightly.
- Add the cooked pasta to the cheese sauce and stir until evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the bread crumb mixture evenly over the top.
- Bake in the preheated oven for 20 minutes, or until the topping is golden and crisp and the cheese is bubbling.
- Let cool for 5 minutes before serving. Enjoy your creamy, cheesy masterpiece!
Perfect Pairings: Serving Suggestions
This Homemade Mac and Cheese is a star on its own, but it pairs beautifully with a crisp green salad or steamed broccoli for a balanced meal. For a heartier option, serve it alongside roasted chicken or grilled sausages. Don’t forget a glass of chilled white wine or sparkling water with lemon to complement the rich, cheesy flavors!
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave with a splash of milk to keep the sauce creamy, or bake in a 350°F oven for 15-20 minutes until heated through. For a crispy topping, broil for the last 2 minutes.
Mix It Up: Recipe Variations
Customize this dish by adding cooked bacon, sautéed mushrooms, or diced tomatoes for extra flavor. Swap the Gruyère for Gouda or Monterey Jack for a different twist. For a spicy kick, mix in a pinch of cayenne pepper or diced jalapeños. The possibilities are endless!
Time-Saving Hacks for Busy Cooks
To save time, prep the breadcrumb topping and grate the cheeses ahead of time. Use pre-grated cheese if you’re in a pinch, though freshly grated melts smoother. You can also cook the pasta a day in advance and toss it with olive oil to prevent sticking—just reheat it briefly in boiling water before adding to the sauce.
Essential Tools for Mac and Cheese Success
A large pot for boiling pasta, a whisk for the cheese sauce, and a 9×13-inch baking dish are must-haves. A box grater makes quick work of shredding cheese, and a silicone spatula ensures every bit of sauce makes it into the dish. Don’t forget an oven thermometer to ensure your oven is at the perfect temperature for baking!
Homemade Mac and Cheese
Ingredients
- 2 cups coarse bread crumbs
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- ¼ cup grated pecorino cheese
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter plus more for the pan
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 clove garlic grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese grated (about 4 cups)
- 10 ounces Gruyère cheese grated (about 4 cups)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and butter a 9×13-inch baking dish.
- In a small bowl, place the bread crumbs and olive oil. Toss to coat the bread crumbs, then add the pecorino cheese and toss to combine.
- Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes. Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.
- Add the cheddar and Gruyère cheeses and whisk until melted. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. Add the cooked pasta and stir to coat.
- Transfer to the prepared baking dish and top with the bread crumb mixture. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.