Homemade Mac and Cheese (Ultimate Creamy Comfort)
Few things are as soul-satisfying as a bowl of homemade mac and cheese. Ultra-creamy, cheesy, and loaded with rich, nostalgic flavor, this American classic is pure comfort food—whether you're feeding a crowd or just treating yourself to a next-level side dish.
Forget the boxed stuff—this version is silky, savory, and made from scratch with a buttery roux, a blend of melty cheeses, and perfectly cooked elbow macaroni. It’s a staple for holidays, weeknights, potlucks… and any time you’re craving something cozy. So cook it already!
Why You’ll Love This Mac and Cheese
Super creamy texture – no grainy sauce here, just silky cheese goodness
Made from scratch – with real cheese, real butter, and no shortcuts
Customizable – add bacon, breadcrumbs, hot sauce, or extra cheeses
Ready in 30 minutes – fast enough for a weeknight, delicious enough for a holiday
Ingredients
2 cups elbow macaroni, uncooked
4 tablespoons butter
¼ cup all-purpose flour
2 cups milk
½ cup heavy cream
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground mustard (optional, but adds depth)
2 cups shredded sharp cheddar cheese
How to Make Mac and Cheese
1. Boil the Pasta. Cook the macaroni in a large pot of salted water until just al dente. Don’t overcook—you want it to hold up in the sauce. Drain and set aside.
2. Make the Roux. In the same pot, melt butter over medium heat. Whisk in the flour and cook for about 1 minute until golden and bubbly. This is the base for your creamy sauce.
3. Add the Milk and Cream. Gradually whisk in milk and heavy cream. Keep whisking until the mixture thickens, about 3–5 minutes.
4. Stir in the Cheese. Remove the pot from heat. Add shredded cheddar a handful at a time, stirring until completely melted and smooth. Season with salt, pepper, and mustard powder.
5. Mix in the Pasta. Toss the cooked macaroni back into the sauce. Stir until every noodle is smothered in creamy cheese heaven. Top it off with extra cheese and broil it to the crisp of your desire.
Pro Tips:
Grate your own cheese – it melts smoother than pre-shredded
Warm the milk before adding to avoid lumps
Go bold – try smoked gouda, gruyère, or pepper jack for a flavor upgrade
Top with toasted breadcrumbs if baking for a crunchy finish
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Kitchen Tools We Recommend
Lodge 10.25-Inch Cast Iron Skillet: Ideal for oven-baked mac and cheese with crispy edges. Buy on Amazon
All-Clad Stainless Steel Whisk: Perfect for making smooth roux and creamy cheese sauce. Buy on Amazon
Pyrex 3-Piece Mixing Bowl Set: Great for prepping shredded cheese, flour, and more. Buy on Amazon
OXO Good Grips Box Grater: Shred your cheddar fresh for the best melt. Buy on Amazon
Measuring Cups and Spoons Set: For accurate flour, milk, and seasoning measures. Buy on Amazon
Ingredients We Recommend
Barilla Elbows Macaroni (16 oz): Classic pasta shape for creamy mac and cheese. Buy on Amazon
Tillamook Sharp Cheddar Cheese Block: Bold flavor and perfect melting texture. Buy on Amazon
Organic Valley Whole Milk (Shelf-Stable): Rich and creamy base for your sauce. Buy on Amazon
Land O’Lakes Unsalted Butter (Sticks): Adds richness and smoothness. Buy on Amazon
Bob’s Red Mill All-Purpose Flour: For that perfect roux consistency. Buy on Amazon
Insight on Mac and Cheese
Mac and cheese has roots going way back, all the way to Europe in the 13th century, where early versions were basically pasta tossed with grated cheese (fancy, right?). But it was the baked versions in France and Italy that really started shaping what we know today.
Fast forward to the U.S., and we’ve got none other than Thomas Jefferson to thank for helping popularize it here. After falling in love with pasta and cheesy dishes during a trip to France, he brought back a pasta machine and started serving “macaroni pie” at dinner parties. Honestly, we respect the man’s taste.
But mac and cheese really became a household staple during the Great Depression and WWII, when boxed versions—think elbow pasta and that iconic powdered cheese—offered an affordable, filling meal. Kraft dropped its boxed mac in 1937, and it basically never left our grocery shelves again.
Since then, it’s gone from humble side dish to full-blown obsession. From baked and crusty to ultra-creamy stove-top versions, with everything from lobster to hot sauce mixed in—mac and cheese is now one of the most beloved dishes in American food culture.
So whether you’re making it old-school or dressing it up gourmet-style, know that every bite comes with centuries of cheesy evolution.
FAQs
Can I bake this mac and cheese?
Yes! Pour into a greased baking dish, top with more cheese and breadcrumbs, and bake at 375°F for 15–20 minutes until bubbly and golden.
Can I make it ahead of time?
Absolutely. Prep the dish, store covered in the fridge, and reheat gently with a splash of milk.
What cheeses work best?
Sharp cheddar is classic, but mixing in mozzarella, gouda, or even brie can take it up a notch.