What is one thing that is the ultimate comfort food? Homemade mac and cheese! We don't like the boxed stuff here at all, but making it from scratch brings us all to the table. This is made with shredded cheese, we do not use packaged or powdered cheeses here. We recommend baking it to get the nice layer of cheese on top, but you do not have to.
As you can see above here, it is creamy with a layer of melted cheese on top. I have made mac and cheese many different ways here and this is the only way that the whole household likes.
You can put breadcrumbs on top as well if you like, but we don't. Not all of the family likes breadcrumbs on theirs.
Making the homemade mac and cheese
This is like most of my recipes where you can change them up pretty easily. You might prefer other cheeses or you might not want to bake it. It gets that nice layer on top if you bake it, but it tastes good made on the stove without baking as well.
First thing I do is start to prepare the noodles. You can use any noodles you like, but we do prefer either mini shells or elbows for this. I use the Instant Pot to cook mine, here is a post that I wrote as a guide to cook pasta in the Instant Pot. I use 1 less minute then normal tho here since I will be baking the mac and cheese. If you are boiling them, boil them for about 1 minute less too. Also, do not rinse! I am in a habit of not rinsing pasta when making warm dishes, the sauces seem to stick better.
While the pasta is cooking, shred your cheeses. You definitely want to have a brick of cheese that you are shredding here. It is a big difference with melting, already shredded cheese seems to be more dry. If you are baking it, set aside about 1/3 of a cup of the cheese to put on top. Doesn't have to be exact here, you just want a nice layer on top.
Making the cheese sauce
In a large saucepan, melt the butter and add the flour. Keep stirring and you will cook this for about a minute, just until it thickens nicely:
Now slowly stir in the milk and heavy cream. You can use all milk if you rather, but we really do recommend using cream. I think it makes it a bit more of a creamy cheese sauce. Milk is good but not as thick. Be sure to keep stirring as you add in it so any lumps that form break up quickly. No worries, it won't be lumpy when done.
Cook this mixture for about 2 minutes while stirring to be sure it is heated through and mixed well. It needs to be hot before pouring the cheese in, the shorter the cook time on the stove once the cheese is added the better it will be. Now add in the shredded cheese and stir constantly. Turn off the heat once all the cheese is melted through.
Add the noodles and stir well.
Pour into a 2 quart baking dish and top with the cheese you had set aside. Bake for about 20 minutes or until it is nice and bubbly with a melted cheese "crust."
We enjoy this with cheesy potato baked chicken breasts as they both get baked at the same temperature, but we have also made this with pan fried parmesan chicken. It is homemade mac and cheese so really it goes well with just about everything!
Frequently asked questions
Do I have to bake it?
No, it will be very creamy if you do not but baking is not required. Make the sauce the same but add all of the cheese instead of saving some for the top layer.
Cook the pasta all the way before adding to the sauce.
Do I have to use fresh shredded cheese?
Yes you do if you want the perfect creamy texture. When you buy shredded cheese in the bag, it doesn't melt the same and it already started to dry out before you bought it.
Can I bake it at a different temperature?
Yes you can bake it at 350-400, but I haven't baked it lower then that. At 350, it will take a little longer to get that nice melted layer.
How long will it last in the fridge?
It should last up to 4 days in the fridge.
Can I freeze the mac and cheese?
Yes you can, let it cool down all the way before freezing it. It should last up to 3 months in the freezer.
Is it ok to use other cheeses?
Absolutely! Use your favorite cheeses. As long as they melt good, they will work out great here.
Easy Homemade Mac and Cheese
- 8 oz noodles elbows or mini shells recommended
- 8 oz mild cheddar see notes
- 8 oz colby jack see notes
- 1 cup milk whole milk is recommended
- 1 cup heavy cream recommended, but can substitute with more milk
- 3 tbsp flour
- 3 tbsp butter unsalted
- ¼ tsp garlic powder or more to taste
- 3 dashes cayenne pepper or more to taste
- Cook the noodles according to package but take a minute off of the cook time. Drain but do not rinse.Preheat oven to 400°FWhile the noodles are cooking prepare the rest below.
- Shred the cheeses into a bowl and take about ⅓ cup out to put on top (doesn't have to be exact)
- Pour the milk and the heavy cream together in a measuring cup (or another container.)
- In a large sauce pan, melt the butter over medium heat and add in the flour. Stir constantly for about 1 minute, it will thicken up quickly.
- Slowly stir in the heavy cream/milk mix while stirring constantly. Add a little bit at time until you have added it all.
- Add in the cayenne and garlic powder, continue stirring frequently. Cook for about 2 minutes, you want it hot and thickened slightly.
- Pour in the cheese and stir well. Once it is fully melted and creamy, remove from heat and add the cooked noodles. Stir well.
- Pour into a 2 quart baking dish and top with the cheese you set aside.
- Bake for about 20 minutes, until it is bubbly and the layer of cheese on top just starts turning brown on the edges.