Meet your new weeknight hero: a pot of creamy, ultra-cheesy mac and cheese that comes together fast with pantry staples. This is the cozy, kid-approved classic I make when I want comfort in a bowl without any fuss.
Why You’ll Love This Easy Homemade Mac and Cheese
- Silky, ultra-creamy cheese sauce that clings to every noodle.
- Stovetop or baked options to match your mood and schedule.
- Made with real, simple ingredients you likely have on hand.
- Easy to customize with different cheeses, proteins, or veggies.
Easy Homemade Mac and Cheese Ingredients & Substitutions
- 12 oz elbow macaroni (use shells, cavatappi, or gluten-free pasta if needed)
- 2 tbsp unsalted butter (or olive oil)
- 2 tbsp all-purpose flour (use gluten-free all-purpose flour for GF)
- 2 cups milk, whole or 2% works best (evaporated milk or unsweetened almond milk also work)
- 1/2 cup heavy cream, optional for extra richness (or add an extra 1/2 cup milk)
- 2 cups sharp cheddar, freshly shredded (pre-shredded can be grainy; shred your own for best melt)
- 1/2 cup Gruyere or Monterey Jack, shredded (mild, melty backup cheese)
- 1 tsp Dijon mustard, optional but recommended for depth
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika or smoked paprika
- 1/2 to 3/4 tsp fine sea salt, to taste, plus for pasta water
- 1/4 tsp black pepper
- Optional topping: 1/2 cup panko mixed with 1 tbsp melted butter and 1/4 cup grated Parmesan
Step-by-Step Instructions to Make Easy Homemade Mac and Cheese
1. Boil the Pasta
Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente, 1 minute less than package directions. Drain and set aside. If you need extra time, toss with a drizzle of oil to prevent sticking.
2. Make the Roux
In a medium pot over medium heat, melt butter. Whisk in flour and cook 1 minute until foamy and lightly golden to eliminate raw flour taste.
3. Build the Sauce
Slowly whisk in milk, then cream if using, a splash at a time to avoid lumps. Simmer, whisking, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Stir in Dijon, garlic powder, onion powder, paprika, salt, and pepper.
4. Melt in the Cheese
Reduce heat to low. Add cheeses a handful at a time, stirring until smooth before adding more. Do not boil after adding cheese to prevent a grainy sauce.
5. Combine With Pasta
Fold cooked pasta into the sauce. If it seems too thick, loosen with a splash of warm milk. Taste and adjust seasoning.
6. Optional Baked Finish
For a golden, crunchy top, heat oven to 375°F. Transfer mac and cheese to a greased 2-quart baking dish. Combine panko, melted butter, and Parmesan, sprinkle over the top, and bake 12 to 15 minutes until bubbling and lightly browned. For extra color, broil 1 to 2 minutes, watching closely.
7. Serve
Let rest 5 minutes for the sauce to settle, then scoop into warm bowls and enjoy.
Tips for Success
- Salt the pasta water like the sea so the noodles are flavorful from the start.
- Warm milk blends more smoothly into the roux. If straight from the fridge, add slowly and whisk well.
- Shred cheese from the block. Anti-caking agents in bagged cheese can hinder melting.
- Keep heat low once the cheese goes in to avoid splitting the sauce.
- Adjust thickness at the end with a splash of milk for silky, spoonable sauce.
Variations of Easy Homemade Mac and Cheese
- Bacon ranch: Stir in crisp bacon bits and 1 to 2 tsp dry ranch seasoning.
- Broccoli cheddar: Fold in 2 cups steamed broccoli florets with the pasta.
- Buffalo chicken: Add 1 to 2 cups shredded rotisserie chicken and a drizzle of buffalo sauce.
- Truffle upgrade: Finish with a teaspoon of truffle oil and extra Parmesan.
- Veggie-loaded: Mix in peas, roasted peppers, or caramelized onions.
Serving Suggestions: What to Pair with Easy Homemade Mac and Cheese
- Bright green salad with lemon vinaigrette
- Roasted broccoli or asparagus
- Garlic sautéed spinach or kale
- BBQ pulled pork or roasted chicken
- Hot sauce, sliced scallions, or chives for garnish
Storage & Reheating Instructions
Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50 percent power, stirring often and adding a splash of milk to revive creaminess. Freeze up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat with extra milk. Note that sauces with cheese can tighten after freezing, so rehydrate slowly.
Memories Made Around the Table
This was my after-practice dinner growing up, the kind my mom would slide onto the table with steam curling up and the cheesiest strands stretching from pot to bowl. I still make it that way on busy nights and it never fails to bring everyone close.
FAQs
What are the best cheeses for mac and cheese?
Use a blend for flavor and melt. Sharp cheddar brings classic taste, while Gruyere or Monterey Jack add silky melt. A little Parmesan boosts savoriness.
How do I keep the sauce from getting grainy?
Cook the roux for 1 minute, add milk gradually, then keep heat low when adding cheese. Avoid boiling once cheese is in and use freshly shredded cheese.
Can I make it gluten-free?
Yes. Use gluten-free pasta and substitute the flour with a 1:1 gluten-free all-purpose blend for the roux.
Can I make it ahead?
Assemble, cover, and refrigerate up to 24 hours. Bake covered at 350°F for 20 minutes, then uncover, add topping, and bake 10 to 15 minutes more. Add a splash of milk if it seems thick.
Do I have to bake it?
No. The stovetop version is creamy and ready to eat. Baking adds a crunchy topping and a slightly firmer set.
Final Thoughts
Simple ingredients, spot-on technique, and a little patience at low heat are all you need for the dreamiest Easy Homemade Mac and Cheese. Make it your own and savor every cozy bite.
Easy Homemade Mac and Cheese Recipe (Stovetop or Baked)
Equipment
- 1 Large Pot
- 1 Colander
- 1 Medium saucepan
- 1 Whisk
- 1 2-quart baking dish (optional)
- 1 Oven (optional, for baked finish)
- 1 Broiler (optional)
Ingredients
Pasta
- 12 oz elbow macaroni or shells, cavatappi, or gluten-free pasta
Cheese Sauce
- 2 tbsp unsalted butter or olive oil
- 2 tbsp all-purpose flour use gluten-free all-purpose flour for GF
- 2 cup milk whole or 2% works best; evaporated milk or unsweetened almond milk also work
- 0.5 cup heavy cream optional for extra richness; or add an extra 1/2 cup milk
- 2 cup sharp cheddar freshly shredded
- 0.5 cup Gruyere or Monterey Jack shredded
- 1 tsp Dijon mustard optional but recommended
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- 0.25 tsp paprika or smoked paprika
- 0.5 tsp fine sea salt to taste; 1/2 to 3/4 tsp, plus more for pasta water
- 0.25 tsp black pepper
Optional Topping
- 0.5 cup panko
- 1 tbsp unsalted butter melted
- 0.25 cup Parmesan grated
Instructions
Stovetop Method
- Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente, 1 minute less than package directions. Drain and set aside. If you need extra time, toss with a drizzle of oil to prevent sticking.
- In a medium pot over medium heat, melt butter. Whisk in flour and cook 1 minute until foamy and lightly golden to eliminate raw flour taste.
- Slowly whisk in milk, then cream if using, a splash at a time to avoid lumps. Simmer, whisking, until the sauce thickens enough to coat the back of a spoon, about 3 to 5 minutes. Stir in Dijon, garlic powder, onion powder, paprika, salt, and pepper.
- Reduce heat to low. Add cheeses a handful at a time, stirring until smooth before adding more. Do not boil after adding cheese to prevent a grainy sauce.
- Fold cooked pasta into the sauce. If it seems too thick, loosen with a splash of warm milk. Taste and adjust seasoning.
- Let rest 5 minutes for the sauce to settle, then scoop into warm bowls and enjoy.
Optional Baked Finish
- Heat oven to 375°F. Transfer mac and cheese to a greased 2-quart baking dish. Combine panko, melted butter, and Parmesan, sprinkle over the top, and bake 12 to 15 minutes until bubbling and lightly browned. For extra color, broil 1 to 2 minutes, watching closely.