5 Star Homemade Mac and Cheese Recipe

Use fresh block cheese instead of pre-shredded bags to ensure smooth melting.

Create a roux with equal parts butter and flour to thicken the sauce base.

Boil macaroni in salted water until al dente for better texture.

Remove the pan from heat before whisking in cheese to prevent separation.

Top with buttered panko and bake until golden brown.

Choose fresh block cheese

Avoid Pre-Shredded Bags

Pre-shredded cheese ruins 5 star homemade mac and cheese.

Manufacturers coat shredded cheese with anti-caking agents.

Cellulose powder prevents clumping in the bag.

It also blocks smooth melting.

Sauce turns grainy and oily instead of creamy.

Fresh block cheese lacks these additives.

It melts into a smooth, cohesive emulsion.

Always grate cheese yourself for best results.

Select Your Cheese Blend

Sharp cheddar provides the classic tangy flavor.

Use it as your base cheese.

Soft cheeses improve texture and mouthfeel.

Mix varieties for complex flavor profiles.

Avoid cheeses that separate easily like parmesan.

Preparation Tips

Grate cheese just before you start the sauce.

Cold cheese shreds easier than room temperature.

Use the large holes on a box grater.

Shredding creates more surface area for quick melting.

Toss the shredded cheese in cornstarch.

This helps stabilize the sauce if using low-fat milk.

Do not pack the cheese down when measuring cups.

Create a butter and flour roux

The Golden Ratio

Use equal parts butter and all-purpose flour.

Four tablespoons of butter needs four tablespoons of flour.

This ratio thickens three cups of liquid perfectly.

Unsalted butter lets you control the sodium level.

Cold butter prevents scorching in the pan.

Cooking Technique

Melt butter in a heavy saucepan over medium heat.

Wait for the foam to subside slightly.

Sprinkle the flour into the melted butter.

Whisk immediately to combine ingredients.

Scrape the bottom of the pan to prevent sticking.

Continue whisking for one to two minutes.

The mixture bubbles and turns a pale gold.

It should look like wet sand or paste.

Cooking removes the raw flour taste.

Do not let the roux turn brown or dark.

Why It Matters

Roux creates the sauce base.

It thickens the milk without clumps.

The starch granules swell to hold liquid.

This creates a velvety texture for the cheese.

Boil macaroni to al dente

Salt the Water Heavily

Pasta absorbs water as it cooks.

If the water lacks salt, the macaroni tastes bland.

Add a generous amount of salt to the boiling pot.

The water should taste like the ocean.

This technique seasons the noodles from the inside out.

Check for the Bite

Al dente translates to "to the tooth."

The pasta offers a slight resistance when bitten.

Do not cook until soft or mushy.

Start testing the noodles two minutes before the box suggests.

Bite a piece to check the center.

Look for a tiny white dot of uncooked pasta in the middle.

This ensures the pasta maintains structure in the final dish.

Stop Cooking Early

Drain the pasta immediately after reaching al dente.

The noodles finish cooking in the hot cheese sauce.

Overcooked pasta results in a soggy casserole.

For mac and cheese, do not rinse the noodles.

The starch on the surface helps the cheese sauce adhere.

Add this liquid to the sauce if it gets too thick.

The starch creates a silky emulsion.

Stir in cheese sauce slowly

Remove From Heat

Remove the roux base from the heat source.

The liquid remains hot enough to melt cheese.

High heat breaks the cheese sauce emulsion.

Fats separate from proteins.

This results in a greasy, grainy texture.

Let the mixture cool slightly.

One minute usually suffices.

Add in Batches

Add shredded cheese one handful at a time.

Stir constantly until fully melted.

Wait for the first batch to disappear.

Then add the next handful.

Pouring all cheese in at once creates clumps.

Stir in a figure-eight motion.

This distributes the heat evenly.

Troubleshooting Texture

Top with breadcrumbs and bake

Prepare the Crust

Panko breadcrumbs provide the best crunch.

They are lighter and crispier than traditional varieties.

Mix panko with melted butter in a small bowl.

Use a ratio of one cup crumbs to three tablespoons butter.

The fat helps the crumbs brown evenly.

Add garlic powder or onion powder for extra flavor.

• 1 cup Panko breadcrumbs
• 3 tbsp melted butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Assemble and Bake

Pour the prepared macaroni into a baking dish.

Spread the mixture into an even layer.

Scatter the breadcrumb topping over the surface.

Do not pack the crumbs down.

Loose layering creates a better texture.

Bake at 350 degrees Fahrenheit.

Heat until the cheese bubbles around the edges.

The top should turn a deep golden brown.

This usually takes about 20 minutes.

This allows the sauce to set slightly.

It prevents the macaroni from running on the plate.