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Homemade Macaroni and Cheese

This recipe delivers a classic, comforting homemade macaroni and cheese. Tender macaroni is coated in a rich, creamy, extra sharp cheddar cheese sauce, then baked to a golden, bubbly perfection. It's a simple yet satisfying dish perfect for a family meal.
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4325.2 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Saucepan For making cheese sauce
  • 1 Cheese Grater For block cheddar
  • 1 Whisk For smooth sauce
  • 1 Baking Dish Oven-safe

Ingredients
  

Main

  • 1 box Macaroni Noodles 16 Oz Box
  • 1 block Extra Sharp Cheddar Cheese 16 Oz Size
  • 1 cup Shredded Cheddar Cheese
  • 1 teaspoon Black Pepper
  • 2 Tablespoons Butter Cubed
  • 1 Tablespoon Minced Garlic Or To Taste
  • 1 cup 2% Milk
  • ½ cups Sliced Tomatoes optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the macaroni noodles according to package directions until al dente. Drain well and set aside.
  • While the pasta cooks, grate the 16 oz block of extra sharp cheddar cheese.
  • In a large saucepan, melt the 2 tablespoons of cubed butter over medium-low heat.
  • Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
  • Gradually whisk in the 1 cup of 2% milk into the saucepan, warming gently.
  • Slowly add the grated block cheddar cheese to the milk mixture, stirring continuously with a whisk until the cheese is completely melted and the sauce is smooth. Season with 1 teaspoon of black pepper.
  • Add the drained macaroni noodles to the cheese sauce and stir until all the pasta is evenly coated.
  • Transfer the macaroni and cheese mixture into a suitable baking dish.
  • Top with the 1 cup of shredded cheddar cheese and, if using, the sliced tomatoes. Bake for 20-25 minutes, or until bubbly and the top is golden brown.

Notes

For the smoothest cheese sauce, always grate your own block cheese; pre-shredded often contains anti-caking agents that can make the sauce grainy. To prevent the cheese sauce from breaking or becoming oily, melt the cheese slowly over low heat, stirring constantly, and avoid boiling the milk mixture. A touch of Dijon mustard or a pinch of dry mustard powder can significantly enhance the cheese flavor without being detectable. Ensure your pasta is cooked al dente, as it will continue to cook slightly when baked, preventing it from becoming mushy. For extra richness, consider swapping 2% milk for whole milk or even a blend of milk and cream.