If there’s one recipe that all cooks need to have under their belt, it’s a classic homemade mac and cheese recipe. Straight-up creamy, comforting, cheesy goodness! This classic stovetop macaroni and cheese recipe is made with a simple but creamy roux-based cheese sauce that will satisfy all of your cheesy pasta cravings. It’s amazingly delicious on its own straight off the stovetop, but we also have instructions for baked mac and cheese and a list of fun add-ins and other ways you can make it your own.
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How to Make Mac and Cheese Extra Creamy
For this extra cheesy homemade mac and cheese recipe, I used slightly more roux and added about 30% more cheese than I generally do to my simple stovetop mac and cheese recipes. The thicker sauce and extra cheese made this macaroni and cheese so lusciously creamy and cheesy that I couldn’t stop sneaking forkfuls between photographs. AND the best part is that it even stays smooth and creamy when reheated in the microwave. Mac and cheese heaven! 🙌
Ingredients for Mac and Cheese
Here’s what you’ll need to make this super creamy and cheesy homemade mac and cheese recipe:
- Macaroni: Of course! But you can actually use any pasta shape you like or have on hand and it will still be an amazing vehicle for this cheesy sauce.
- Butter & Flour: Butter and flour make a “roux” which thickens the sauce and helps the cheese melt into the sauce smoothly. Without a roux, the water in the milk will repel the fat in the cheese and you’ll get a lumpy sauce.
- Cheddar Cheese: I used sharp cheddar because it gives the most flavor punch, but you can use a medium or mild cheddar if you prefer. Always buy cheese in block form and shred it yourself for the smoothest sauce. Pre-shredded cheese is coated in starch and doesn’t always melt properly.
- Seasoning: Because we want the flavor of the cheese to be the star of the show, the sauce is seasoned simply with a little onion powder, hot sauce, and salt. That’s it! But we have plenty of ideas for more flavor add-ins below.
What Kind of Cheese is Best for Mac and Cheese?
Cheddar is probably the most popular cheese for macaroni and cheese and sharp cheddar provides the most pronounced flavor. But if you want to experiment outside of the confines of cheddar, there are a ton of other cheeses that are great in macaroni and cheese! You can use one or a combination of cheeses to make your mac and cheese your own.
Here are some other cheeses that work great with macaroni and cheese:
- Parmesan
- Gruyere
- Smoked Gouda
- Parmesan
- Chevre
- Cream Cheese
- Brie
- Monterey jack or pepper jack
Tips for The Best Macaroni and Cheese
To get the smoothest, creamiest cheese sauce for your mac and cheese, follow these tips:
- Do not use pre-shredded cheese, which is coated in starch and doesn’t melt smoothly.
- Use whole milk for the richest mac and cheese.
- Make sure the milk has come to a simmer and fully thickened before beginning to add the cheese. If the starches in the roux have not plumped and thickened the sauce yet, the cheese will not melt in smoothly.
- Do not let the cheese sauce boil. Overheating the cheese sauce can cause it to separate and become grainy, so after the milk has thickened, turn off the heat before adding the cheese.
What is a Roux?
This classic stovetop mac and cheese recipe starts with a roux, which is a cooked mixture of flour and fat (in this case, butter). The roux thickens the sauce and helps the cheese melt smoothly into the sauce instead of clumping up as it melts. While there are ways to make a cheese sauce without a roux, taking this extra step definitely creates the creamiest, dreamiest cheese sauce for your mac and cheese.
Mac and Cheese Variations
Here’s where mac and cheese can get really fun. In addition to changing the cheeses, you can switch up the herbs and spices, add in some veggies, or your favorite protein to make your own homemade mac and cheese creation. Here are some other fun ingredients to add to your mac and cheese:
- Proteins: Cooked chicken, Bacon, Sausage, Tuna, Ham
- Vegetables: Broccoli, Spinach, Peas, Pickled jalapeños, Rotel
- Sauces & Condiments: Kimchi, Pesto, Sriracha, Salsa, Buffalo sauce
Homemade Mac and Cheese
Servings 4 about 1.25 cups eachIngredients
- 8 oz. macaroni ($0.67)
- 3 Tbsp butter ($0.30)
- 3 Tbsp all-purpose flour ($0.03)
- 1/2 tsp onion powder ($0.05)
- 2 cups whole milk ($0.84)
- 1/2 tsp hot sauce* ($0.02)
- 1/2 tsp salt ($0.03)
- 8 oz. block sharp cheddar, shredded ($2.25)
Instructions
- Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander.
- Place the butter, flour, and onion powder in a medium pot. Whisk and heat over medium until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
- After cooking the butter and flour roux, whisk in the milk. Continue to cook and whisk over medium heat until the milk begins to gently simmer, at which point it will thicken to the consistency of heavy cream or gravy.
- Turn the burner off. Season the white sauce with the salt and hot sauce.
- Begin to add the shredded cheddar, one handful at a time, whisking it in until completely melted before adding more. Continue until all of the cheese has been melted into the sauce. If the sauce becomes too cold to melt the cheese, place it back over low heat only briefly to continue melting the cheese. Overheating the sauce can cause it to break and become grainy.
- Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. Serve the mac and cheese hot and enjoy!
Baked Mac and Cheese
- Preheat the oven to 350ºF
- After combining the drained pasta and cheese sauce, transfer it to a casserole dish.
- Top the macaroni and cheese with more shredded cheese, then bake for 15 minutes.
- To achieve a golden brown crispy cheese crust, turn on the oven's broiler for just a few short minutes, watching it closely to prevent burning.
See how we calculate recipe costs here.
Equipment
- Measuring Cups Spoons
- Liquid Measuring Cup
- Whisk
Notes
Nutrition
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How to Make Homemade Mac and Cheese
Start by shredding an 8oz. block of sharp cheddar. It’s very important to shred the cheese yourself instead of using pre-shredded cheese. For more information on that, see the section above the recipe titled “Avoid Pre-Shredded Cheese.”
Next, boil 8oz. of macaroni according to the box directions (boil for 7-8 minutes, or just until tender). Drain the macaroni in a colander. (This is the Barilla elbow macaroni, which has a slightly unconventional elbow shape and texture.)
You can start the cheese sauce either while the macaroni is boiling, or wait until it’s draining and just make it in the same pot to save on dishes. Add 3 Tbsp butter, 3 Tbsp all-purpose flour, and ½ tsp onion powder to the pot.
Place the pot over medium heat and allow the butter to melt. Whisk the butter, flour, and onion powder together as the mixture begins to get bubbly and frothy. Cook and whisk for about one minute after it becomes bubbly.
Whisk 2 cups of milk into the butter and flour roux. Continue whisking as the milk begins to heat (keep the pot over medium heat).
Allow the milk to come up to a gentle simmer, at which point it will thicken to the consistency of heavy cream or gravy. Turn the burner off at this point.
Season the sauce with ½ tsp salt and ½ tsp hot sauce, or the seasonings of your choice (other great options are dry mustard, pepper, smoked paprika, pesto, etc.).
Begin adding 8oz. shredded cheddar to the pot, one handful at a time, whisking until it is completely melted before adding more. If the sauce cools down too much to continue melting the cheese, you can put it over low heat briefly, but avoid allowing the sauce to simmer again. Overheating cheese sauces will cause them to break and become grainy and oily.
When all of the cheese is melted into the sauce, the cheese sauce is complete. You can give it a taste at this point and adjust the seasonings if you’d like. Remember, you want the sauce to be seasoned well because the flavor intensity will be diluted a bit once the macaroni is added.
Add the cooked and drained macaroni back to the pot and stir to combine with the cheese sauce.
And that’s it! Your homemade mac and cheese is done. Don’t tell me you don’t want to dive right into that pot of mac and cheese and swim around a bit. 😂
More Mac and Cheese Recipes
Here are some other Macaroni and Cheese Recipes with other flavors that you might enjoy:
Very tasty! I ended up adding quite a bit more salt to get it to taste more like the box stuff I am apparently addicted to. I loved it but it’s too rich and it made me have a stomach ache the rest of the day. I’ll have to figure out a lighter version of this recipe.
Easy recipe to follow but lacks flavour, my fault cause I should’ve seasoned to my liking.
That pretty blue box is banned in Europe anyway. Homemade is so much better. Thank you.
one of the best I had
This is an awesome no fail mac and cheese recipe! I doubled it to use a full pound of pasta and it was amazing! Helloooo leftovers!
I made it to go with a brisket that my husband smoked and it was the perfect side dish.
Don’t listen to the naysayers. This is THE best mac and cheese you will ever have. I follow the recipe exactly as stated except I usually half it since it’s just me and my husband. It turns out amazing every single time.
Holy Heck Y’all ! Best quick mac ever! So easy and DELISH to extreme! Much thx for this amazing recipe💝🫶🏻👏🏼👏🏼👏🏼👏🏼. Hugs from Oregon
My toddler licked the bowl. Give the author of the recipe a Nobel Prize.
Beth is GENIUS! Glad to hear the kiddo loved it. xoxo
So easy and the kids loved it! What more could you ask for?
This is a good recipe. I followed it as written with the following modifications:
– Added 1/4 tsp black pepper.
– Added 1/2 tsp garlic powder.
– Ignored the warning about using pre-shredded cheese.
I used pre-shredded “Seriously Sharp” cheddar from Cabot, and the texture of the final dish was fine. I also think using the sharpest cheddar I could find helped elevate the flavor. Overall I’m happy with how it turned out.
This is a simple but tasty recipe. I cannot eat any hard foods right now due to a recent mouth surgery, but I was so hungry for something other than smoothies. I didn’t have any regular milk so made this with oatmilk. I also used a Mexican blend cheese, and it came out really well. I’m not a huge mac’n’cheese fan, but this might have to go into my regular side rotation.
My family loved the Mac and cheese. Should have used the sharp cheese. But didn’t have any. It was a great dish.
I agree with the other comments that the onion powder left a very strong flavor and that the béchamel was very rich; I would omit the onion and double the pasta if I were to make it again but you did warn us this recipe was rich (it also totally doesn’t help that I only had heavy cream instead of milk 💀) My first time both making mac and cheese from scratch and shredding cheese using my food processor! Very fun. Will never shred a block of cheese by hand again.
This is my go-to mac and cheese recipe. I never change anything and it always turns out great.
Easy, cheap, and tasty! I make mine with equal parts gouda and mild cheddar. Be careful with the onion powder, because it can get overwhelming (or replace it with garlic powder, which I keep doing because I ran out of onion powder and never remembered to get more).