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

Cook Time 45

Total Time 55

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 5965 kcal

Equipment

1 Large Pot For cooking macaroni
1 Medium Skillet For roux and bread crumb topping
1 Whisk Essential for smooth roux and cheese sauce
1 8-inch Square Baking Dish
1 Spatula or wooden spoon For stirring

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 / Diana Chistruga

Notes

Achieving a silky cheese sauce is key. Ensure your roux is cooked for the full 3-5 minutes to eliminate raw flour taste; a light golden color is ideal. When adding milk, whisk constantly and gradually to prevent lumps. Once the cheese is incorporated, avoid boiling the sauce, as this can cause the cheese to separate. For an enhanced flavor profile, consider adding a pinch of freshly grated nutmeg or a teaspoon of Dijon mustard to the cheese sauce – it subtly amplifies the cheesy notes without overpowering. Cook the macaroni slightly al dente, as it will finish cooking in the oven, preventing a mushy texture. Toasting the bread crumbs to a deep golden brown provides a delightful textural contrast.