Print

Creamy Homemade Mac and Cheese Recipe

4.5 from 117 reviews

This Creamy Mac and Cheese recipe delivers a rich and velvety cheese sauce made from scratch, surpassing boxed versions with its smooth, buttery texture and sharp cheddar flavor. Perfect for a comforting meal that serves six.

Ingredients

Scale

Pasta

  • 1 lb elbow macaroni

Cheese Sauce

  • 4 tbsp butter
  • 1/4 cup flour
  • 2 cups whole milk
  • 4 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/2 tsp mustard powder

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, about 7-8 minutes. Drain and set aside.
  2. Make Roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1-2 minutes to eliminate the raw flour taste and create a smooth paste.
  3. Add Milk: Gradually whisk in the whole milk, pouring slowly to avoid lumps. Continue whisking until the mixture thickens and becomes smooth, about 5-7 minutes.
  4. Add Cheese: Remove the sauce from heat and slowly add the shredded sharp cheddar cheese, stirring until completely melted. Season the cheese sauce with garlic powder and mustard powder to enhance flavor.
  5. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all pasta evenly with the creamy sauce.
  6. Serve: Adjust seasoning if necessary and serve the mac and cheese warm for a comforting dish.

Notes

  • Use sharp cheddar for a more intense, tangy cheese flavor.
  • Whisking continuously while adding milk prevents lumps in the sauce.
  • For creamier texture, use whole milk rather than low-fat alternatives.
  • Optional: Add a dash of paprika or hot sauce for extra flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: creamy mac and cheese, homemade mac and cheese, cheddar cheese pasta, comfort food, easy mac and cheese