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Homemade Mac and Cheese

This homemade mac and cheese is topped with buttered bread crumbs for pure comfort food. It's easy to make the cheese sauce from scratch, starting with a roux and adding milk, Cheddar, and Parmesan to make a rich, decadent sauce that coats every nook and cranny of the noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 5965 kcal

Equipment

  • 1 Large Pot For cooking macaroni
  • 1 Medium Skillet For making roux and browning breadcrumbs
  • 1 Whisk Essential for smooth roux and cheese sauce
  • 1 8-inch Square Baking Dish For baking the mac and cheese
  • 1 Oven For baking

Ingredients
  

Main

  • 8 ounces uncooked elbow macaroni
  • ¼ cup salted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups milk or more as needed
  • 2 cups shredded sharp Cheddar cheese
  • ½ cup finely grated Parmesan cheese
  • salt and ground black pepper to taste
  • 2 tablespoons salted butter
  • ½ cup dry bread crumbs
  • 1 pinch ground paprika

Instructions
 

  • Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish. Dotdash Meredith Food Studios
  • To make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish. Dotdash Meredith Food Studios
  • While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes. Dotdash Meredith Food Studios
  • Gradually whisk 2 ½ cups milk into the flour mixture, and bring to a simmer. Dotdash Meredith Food Studios
  • Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Dotdash Meredith Food Studios
  • Pour cheese sauce over macaroni and stir until well combined. Dotdash Meredith Food Studios
  • Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Dotdash Meredith Food Studios
  • Spread bread crumbs over macaroni and cheese, then sprinkle with paprika. Dotdash Meredith Food Studios
  • Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes. Allrecipes/Ramona Cruz-Peters

Notes

For a truly superior mac and cheese, always grate your own cheese from a block; pre-shredded varieties contain anti-caking agents that can hinder a smooth, velvety sauce. When making the roux, cook it just enough to eliminate the raw flour taste – a light golden color is ideal. Gradually adding warmed milk to the roux will prevent lumps and yield a silkier béchamel. Remember to undercook your macaroni slightly (al dente) as it will finish cooking in the oven, preventing it from becoming mushy. Taste and adjust seasoning for the sauce before combining with the pasta, and consider adding a pinch of nutmeg to the cheese sauce for an extra layer of depth. For the breadcrumbs, a touch of garlic powder or dried herbs like thyme or oregano can elevate the topping.