Name: Classic Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 lb elbow macaroni; Salt (for pasta water); 4 tbsp (1/4 cup) butter; 1/4 cup all-purpose flour; 3 cups whole milk (warm); 1 cup heavy cream (or more milk); 2 cups sharp cheddar cheese, shredded; 1 cup mozzarella or Monterey Jack, shredded; 1/2 tsp garlic powder (optional); 1/2 tsp mustard powder (optional); Salt and black pepper, to taste; 1 cup panko or breadcrumbs (optional topping); 2 tbsp butter, melted (for topping); Extra shredded cheese (for topping)

This classic macaroni and cheese is creamy, cheesy, and downright comforting. It starts with tender pasta, tossed in a velvety homemade cheese sauce, and can be enjoyed straight from the stovetop or baked to golden perfection. Whether I’m making it for a family dinner or a cozy solo meal, it always hits the spot.

Why You’ll Love This Recipe

I love how customizable and satisfying this recipe is. It uses basic pantry ingredients but still delivers restaurant-level flavor. I can keep it simple for a stovetop version or bake it with a crunchy, buttery topping for extra texture. Plus, it’s easy to adapt — from adding spice to tossing in bacon or greens, I can make it my own every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

1 lb elbow macaroni (or your favorite pasta shape)

Salt (for pasta water)

For the Cheese Sauce:

4 tbsp (1/4 cup) butter

1/4 cup all-purpose flour

3 cups whole milk (warm)

1 cup heavy cream (or more milk)

2 cups sharp cheddar cheese, shredded

1 cup mozzarella or Monterey Jack, shredded

1/2 tsp garlic powder (optional)

1/2 tsp mustard powder (optional, enhances cheese flavor)

Salt and black pepper, to taste

Optional Topping (for baked version):

1 cup panko or breadcrumbs

2 tbsp butter, melted

Extra shredded cheese

Directions

Cook the Pasta:
I bring a large pot of salted water to a boil and cook the pasta until just al dente (about 1–2 minutes less than the package suggests). Then I drain it and set it aside.

Make the Roux:
In a large saucepan, I melt the butter over medium heat. I whisk in the flour and let it cook for 1–2 minutes until it’s golden and bubbly — this helps eliminate any raw flour taste.

Build the Sauce:
I slowly whisk in the warm milk and cream, stirring constantly to avoid lumps. I let it simmer gently until it thickens, which usually takes about 5–6 minutes. At this point, I stir in the garlic powder and mustard powder if I’m using them.

Add the Cheese:
I remove the sauce from the heat and stir in the shredded cheeses until it’s smooth and melted. Then I season it with salt and pepper to taste.

Combine with Pasta:
I add the cooked pasta to the cheese sauce and stir until everything is well coated. At this point, I can serve it straight from the stovetop or prepare it for baking.

Optional: Baked Mac and Cheese:
I preheat my oven to 375°F (190°C). I pour the mac and cheese into a buttered 9×13-inch baking dish. Then I mix breadcrumbs with melted butter and sprinkle it over the top, along with extra shredded cheese if I want. I bake it uncovered for 20–25 minutes, until the top is golden and bubbly.

Servings and Timing

This recipe makes 6 to 8 servings.

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Variations

Cheese Variety: I switch up the cheeses by adding Gruyère, fontina, or smoked gouda for a different flavor profile.

Spicy Kick: Sometimes I stir in cayenne pepper, red pepper flakes, or diced jalapeños for a spicy mac.

Protein Boost: I love adding chopped cooked bacon, grilled chicken, or even pulled pork.

Veggie Add-ins: Caramelized onions, sautéed spinach, or roasted broccoli are great additions for a more complete meal.

Gluten-Free: I swap in gluten-free pasta and a gluten-free flour blend for the roux.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I usually add a splash of milk and warm it gently on the stovetop or microwave to bring back the creamy texture. If it’s baked, I reheat it in the oven at 350°F (175°C) for 15–20 minutes.

Related Recipes:

Beef & Tomato Macaroni Soup

FAQs

How can I keep the cheese sauce from becoming grainy?

I make sure to melt the cheese off the heat and use freshly shredded cheese, which helps prevent a gritty texture.

Can I freeze macaroni and cheese?

Yes, I freeze it before baking for best results. I wrap it tightly and bake from frozen at 375°F, adding 10–15 minutes to the cooking time.

What’s the best cheese combination?

I like using sharp cheddar for flavor and mozzarella or Monterey Jack for a smooth melt. Adding a bit of Parmesan gives a nice savory note too.

How do I make it creamier?

Using a combo of milk and heavy cream adds richness. I also avoid overbaking to keep it from drying out.

Can I make it ahead of time?

Yes, I assemble it up to a day in advance, store it in the fridge, and bake it just before serving.

Conclusion

This classic macaroni and cheese is the kind of comfort food I keep coming back to. Whether I’m making it creamy and stovetop-style or baking it with a crunchy topping, it’s always a hit. It’s easy to customize, stores well, and satisfies every time — cheesy, cozy, and totally crave-worthy.

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