Easy Homemade Mac and Cheese Recipes for Every Day

This article explains how to make creamy homemade mac and cheese from start to finish. It covers ingredient choices like pasta types, cheese varieties, and milk options. It walks through making the cheese sauce using a roux base, combining it with cooked pasta, and optional baking for a golden crust. Serving tips, portion sizes, storage methods, and reheating instructions are also included.

Gather Your Ingredients for Creamy Mac and Cheese

You need a few basic items to make homemade mac and cheese.

Most recipes call for:

• Pasta – elbow macaroni is standard, but any small shape works
• Butter – salted or unsalted, for richness
• Flour – all-purpose flour for the cheese sauce base
• Milk – whole milk gives creamiest results
• Cheese – sharp cheddar is classic, but mix it up
• Salt and pepper – for seasoning

Cheese Options

Sharp cheddar is the go-to, but try these:

• Gouda
• Mozzarella
• Colby Jack
• Monterey Jack
• Pepper Jack
• Gruyere
• Comte
• Parmesan
• Asiago
• Mascarpone

Freshly shredded cheese melts better than pre-shredded.

Pasta Types

Elbow macaroni is traditional, but others work well:

• Rotini
• Bowties
• Cavatappi
• Shell pasta
• Penne

Use gluten-free pasta if needed. Any short pasta holds sauce well.

Milk Choices

Whole milk = creamiest texture.

Other options:

• 2% milk
• 1% milk
• Half-and-half
• Heavy cream (richer)

Avoid skim milk – sauce may be too thin.

Optional Add-ins

• Eggs – for baked versions
• Breadcrumbs – for topping
• Paprika – for flavor and color
• Garlic powder
• Mustard powder
• Bacon bits
• Jalapeños

Keep it simple or customize to taste.

Cook Pasta and Prepare Cheese Sauce

Start by boiling pasta in salted water until al dente. Drain and set aside.

For the cheese sauce:

• Melt butter in a saucepan over medium heat
• Whisk in flour and cook for 1 minute
• Slowly add milk while stirring
• Bring to a simmer until thickened
• Remove from heat and add cheese
• Stir until smooth and melted

Make a Roux Base

A roux is 1 part butter + 1 part flour.

Steps:

• Melt 2 tbsp butter in pan
• Add 2 tbsp flour
• Whisk constantly for 1 minute
• Cook until light golden

This prevents lumps in your sauce.

Add Milk Gradually

Pour milk slowly into the roux.

Whisk continuously to avoid clumps.

Heat until mixture thickens.

Do not boil or sauce may curdle.

Cheese Melting Tips

Remove pan from heat before adding cheese.

Add cheese slowly.

Stir gently until fully melted.

Over-stirring can cause graininess.

Sauce Troubleshooting

Season with salt and pepper to taste.

Combine sauce with cooked pasta.

Combine Pasta and Sauce for Ultimate Comfort Food

Add drained pasta to the cheese sauce off the heat.

Stir gently until fully coated.

Serve immediately for stovetop version.

Mixing Methods

• Transfer pasta to saucepan
• Add sauce to pasta bowl
• Toss quickly to prevent overcooking

Avoid vigorous stirring to keep sauce smooth.

Add Extra Flavor

Stir in optional mix-ins:

• Cooked bacon bits
• Diced jalapeños
• Chopped green onions
• Hot sauce or mustard

Adjust salt and pepper as needed.

Serving Suggestions

Top with:

• Extra shredded cheese
• Toasted breadcrumbs
• Chopped parsley
• Cracked black pepper

Serve in bowls or on plates.

Texture Check

Sauce should cling to pasta.

If too dry, add splash of milk.

If too wet, simmer 1-2 minutes.

Portion Control

Double recipe for larger groups.

Immediate Serving vs. Baking

For baked mac and cheese:

• Transfer to greased baking dish
• Add breadcrumb topping
• Bake at 350°F for 25-30 minutes

For stovetop version, serve right away.

Optional Baking Step for Golden Crust

Transfer combined pasta and sauce to a greased baking dish.

Top with breadcrumb mixture for crunch.

Bake at 350°F until bubbly and golden.

Prepare Topping

Mix these for the crust:

• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter
• 2 tbsp grated Parmesan
• 1/2 tsp paprika

Sprinkle evenly over pasta.

Baking Times

Center rack in oven.

Covering During Bake

First 15 minutes: uncovered.

If top browns too fast: cover with foil.

Last 10 minutes: remove foil for browning.

Egg Addition

For richer texture:

• Beat 1-2 large eggs
• Temper with hot sauce
• Mix into pasta before baking

Prevents scrambled eggs.

Check Doneness

Done when:

• Top is golden brown
• Center is bubbling
• Internal temp reaches 165°F

Make-Ahead Option

Assemble unbaked dish up to 1 day ahead.

Cover and refrigerate.

Add 10-15 minutes to bake time.

Or freeze up to 3 months.

Defrost overnight before baking.

Serve Hot and Enjoy Your Homemade Dish

Scoop mac and cheese into bowls while hot.

Serve immediately for best texture.

Add final toppings just before serving.

Serving Temperature

Ideal temp: 165°F internal.

If baked: let rest 5 minutes.

Stovetop version: serve right away.

Best Side Dishes

Pair with:

• Green salad
• Roasted vegetables
• Garlic bread
• BBQ chicken
• Corn on the cob

Balances richness of cheese.

Leftover Storage

Store in airtight containers.

Reheating Methods

Oven method:

• 350°F covered dish
• 20-30 minutes
• Until heated through

Microwave:

• Short bursts
• Stir between heating
• Add splash of milk

Serving Variations

Customize each bowl:

• Extra cheese on top
• Chopped bacon
• Fresh herbs
• Hot sauce
• Crushed crackers

Let everyone personalize their portion.

Family Style Serving

Keep in baking dish.

Pass bowls family style.

Add fresh cracked pepper.

Provide serving spoon.