Description
A homemade classic mac and cheese recipe that delivers restaurant-quality creamy texture and rich flavor at half the price. Made with a scratch-made béchamel sauce and freshly grated cheeses for the perfect comfort food meal.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- ½ cup (113g) unsalted butter
- ½ cup (65g) all-purpose flour
- 3 cups (720ml) whole milk
- ½ cup (120ml) heavy cream
- 2 cups (200g) sharp cheddar cheese, freshly grated
- 1 cup (100g) Monterey Jack cheese, freshly grated
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- ¼ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup panko or regular breadcrumbs (optional)
- 1 tablespoon melted butter (for topping, optional)
Instructions
- Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until al dente. Drain and rinse briefly with warm water to stop cooking; toss with a little oil to prevent sticking.
- In a heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add flour and whisk constantly for about 2 minutes until the mixture turns light golden and smells nutty.
- Slowly pour in warm milk while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens and simmers gently, coating the back of a spoon (about 3-5 minutes).
- Remove the pot from heat. Stir in garlic powder, mustard powder, smoked paprika, salt, and black pepper.
- Gradually add the grated cheddar and Monterey Jack cheese, a handful at a time, stirring gently until fully melted before adding more. Do not boil after adding cheese.
- Add the drained pasta to the cheese sauce and stir to coat evenly. Adjust consistency with more milk or cream if needed.
- Optional: Transfer to a greased 9×13 baking dish, top with breadcrumbs mixed with melted butter, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Notes
Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Warm the milk before adding to the roux to prevent lumps. If the sauce becomes grainy, remove from heat and whisk in a splash of warm milk. For a gluten-free version, use gluten-free pasta and a 1:1 gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, homemade mac and cheese, creamy mac and cheese, comfort food, easy dinner, family meals, cheese sauce, béchamel