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A close-up of a baked mac and cheese dish with a spoon lifting a portion, showcasing creamy pasta and a golden crust.

Ultimate Homemade Mac and Cheese

Author: Mandy Applegate
Ultimate Homemade Mac and Cheese is a creamy baked pasta made with real cheddar and Parmesan, finished with a crisp, golden crumb topping. It uses pantry staples, comes together in about 20 minutes, and grating your own cheese keeps the sauce smooth and the cost down.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Keyword: mac and cheese
Servings: 4
Calories: 848kcal

Ingredients

  • ¼ cup butter
  • 12 oz elbow pasta
  • 1 garlic clove minced
  • 2 tbsp mustard
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 2 ¼ cup mature cheddar grated
  • ½ cup Parmesan grated
  • 2 tbsp bread crumbs
US Customary - Metric

Instructions

  • Make the pasta according to package directions, drain, and reserve.
    12 oz elbow pasta
  • In a non-stick skillet, melt the butter and add the garlic. Cook for a couple of minutes, just until fragrant.
    ¼ cup butter, 1 garlic clove
  • Add the mustard and flour and mix until creamy to form a roux.
    2 tbsp mustard, 3 tbsp all-purpose flour
  • Add the milk, cheddar cheese, and parmesan cheese.
    2 cups whole milk, 2 ¼ cup mature cheddar, ½ cup Parmesan grated
  • Lower the heat to medium-low and stir with a wooden spoon, until the sauce is creamy and all cheese has melted.
  • Add the cooked pasta and mix well.
  • Preheat the oven to 180ºC (350°F). Transfer the pasta to a baking dish and top with breadcrumbs.
    2 tbsp bread crumbs
  • Bake for 10 minutes or until golden brown.
  • Serve warm and enjoy!

Notes

  • Grate the cheddar from a block; pre-shredded cheese is coated to stop clumping and won't melt as smoothly, and grating your own costs less.
  • For extra stretch or a nuttier note, add mozzarella, Monterey Jack, or a little Gruyère alongside the cheddar.
  • Mix the breadcrumbs with a little melted butter before topping so they brown into a golden, crisp crust.
  • For a stovetop version, skip the bake and the breadcrumbs and serve straight from the pan.
  • To make it gluten-free, use gluten-free pasta and gluten-free all-purpose flour; the method stays the same.
  • If the sauce is too thin, simmer it a minute longer to reduce, or stir in a little more cheddar.
  • To make it heartier, stir in cooked bacon, ham, or chicken; cook the meat through first.
  • Refrigerate leftovers within two hours in an airtight container, where they keep for 3 to 4 days.

Nutrition

Calories: 848kcal | Carbohydrates: 81g | Protein: 35g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 896mg | Potassium: 478mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1303IU | Vitamin C: 0.3mg | Calcium: 747mg | Iron: 2mg
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