This homemade mac and cheese recipe will be a hit with the whole family! It's insanely cheesy, so creamy, and baked with crispy breadcrumbs on top.
My best mac and cheese recipe! Fully husband- and kid-approved, this baked mac and cheese is creamy, rich, and cheesy. It stars three types of cheese, a luxe homemade cheese sauce, and a crispy breadcrumb topping. No one in our house is able to resist seconds.
I grew up eating boxed varieties of mac and cheese, so you can trust me when I tell you that this homemade version is SO much better. We love it on its own as a comforting dinner, but you could just as easily serve it as a holiday side dish. Either way, this macaroni and cheese recipe is a HUGE crowd-pleaser. I hope you love it as much as we do!
Homemade Mac and Cheese Ingredients
Here’s what you’ll need to make this homemade baked mac and cheese:
- Macaroni, of course! This cute elbow pasta is perfect for cradling the cheesy sauce.
- Sharp cheddar and Gruyere cheese – I LOVE this combo in my baked mac and cheese! The cheddar is tangy, the Gruyère is nutty, and both melt into an amazingly creamy sauce. Gouda, Monterey Jack, and Swiss cheese would work well here too.
- Butter, flour, and whole milk – These ingredients form a simple béchamel sauce, the starting point for the cheese sauce in this recipe. You’ll use the butter and flour to make a roux, which will thicken the sauce. Then, you’ll whisk in the milk to give the sauce body.
- Garlic – For sharp depth of flavor.
- Dijon mustard – Many classic mac and cheese recipes call for mustard powder, but because I always have Dijon mustard on hand, I add it instead. It gives the sauce delicious tang.
- Smoked paprika – For a subtle smoky taste.
- Coarse breadcrumbs – To make them, just pulse a couple slices of bread in a food processor until they’re coarsely ground. Once they toast in the oven, they create a crispy topping for the creamy mac and cheese.
- Extra-virgin olive oil – You’ll toss it with the breadcrumbs to help them crisp up as they bake.
- Pecorino cheese – I add it to the breadcrumb topping for a salty, cheesy kick.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Mac and Cheese
You can find the complete recipe at the bottom of this post, but for now, here’s a quick overview of how it goes:
Start by prepping the breadcrumb topping and cooking the pasta. Set them aside while you make the sauce.
Then, make the roux. Melt the butter in a large pot over medium heat. Add the flour to the melted butter, and whisk until the mixture turns light brown. As you whisk, slowly pour in the milk.
Next, add the seasonings. Whisk in the garlic, mustard, paprika, salt, and several grinds of pepper. Bring the sauce to a simmer, still whisking.
Add the cheddar and Gruyere cheeses, and keep whisking until the cheese is melted. Cook the sauce over medium-low heat, whisking often, until it thickens slightly, about 6 to 8 minutes.
Pour the cooked macaroni into the cheese sauce…
…and stir to coat.
Then, assemble and bake. Transfer the cheesy noodles to an oiled baking dish, and sprinkle with the breadcrumb topping. Bake at 425°F until the topping is crisp and the cheese is bubbling, about 20 minutes. Serve as a main dish with a salad or roasted broccoli or as a crowd-pleasing side dish!
Storing Mac and Cheese
This mac and cheese is best on the day it’s made, but leftovers will keep in an airtight container in the fridge for up to 3 days. Pop them in the microwave to reheat, or cover with foil and bake in a 350°F oven until heated through.
Tips for the Best Homemade Mac and Cheese
- Undercook the pasta. Boil it until it’s just shy of al dente, about 1 minute less than the time listed on the package. The noodles will soften more as they bake in the oven. If you fully cook the pasta on the stovetop, it’ll be too soft after baking.
- Grate the cheese yourself. Pre-shredded cheese will not work here! It’s coated in anti-caking agents that prevent it from melting into a smooth and creamy cheese sauce. For the best results, always use fresh grated cheese.
- Whisk constantly while you make the sauce. Whisking is crucial for evenly dispersing the roux in the milk, yielding a thick, creamy sauce without lumps. It also helps prevent the sauce from scorching on the bottom of the pot.
- Dig in right away. This baked macaroni and cheese will have the creamiest texture right out of the oven, as the noodles will continue to absorb the cheese sauce as it sits.
More Favorite Comfort Food Recipes
If you love this baked mac and cheese recipe, try one of these comfort food recipes next:
Homemade Mac and Cheese
Ingredients
- 2 cups coarse bread crumbs*
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- ¼ cup grated pecorino cheese
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter, plus more for the pan
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese, grated (about 4 cups)
- 10 ounces Gruyère cheese, grated (about 4 cups)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and butter a 9x13-inch baking dish.
- In a small bowl, place the bread crumbs and olive oil. Toss to coat the bread crumbs, then add the pecorino cheese and toss to combine.
- Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes. Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.
- Gradually add the cheddar and Gruyère cheeses, whisking after each addition, until all the cheese is melted. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. Add the cooked pasta and stir to coat.
- Transfer to the prepared baking dish and top with the bread crumb mixture. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes.
Notes
Recipe adapted from Alison Roman.
I made 1.5 the recipe and felt like I had waaaay too much cheese sauce (left out 1.5 cups). The pasta was swimming it! I followed everything to a t, and the thickness/consistency was correct. I mad and froze ahead of time – will report back on how it reheats.