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This is the cheesiest, CREAMIEST homemade mac and cheese recipe you’ll ever make! The whole family will definitely approve!
The kids never complain, and they love it as much as our Creamy Penne Pasta and Fettuccine Alfredo.
We love IT!
Macaroni and cheese is always a safe dinner recipe. The entire family loves it, and we will tell you why:
- This dish is simple! It’s prepped in 15 minutes and on the table in 40.
- It’s cheesy and delicious. With Panko bread crumbs on top and loads of cheese in between, everyone loves this recipe.
- Easy to change up. This recipe is a great base for a classic Mac and Cheese, but use it to change up and add any other favorite ingredients.
- Can be made ahead of time. For busy nights and holidays (like Thanksgiving and Christmas), it’s always great to have dishes that can be made in advance.
This homemade mac and cheese makes for a great pasta dish for any time of the year, and it’s a fantastic side dish at big family gatherings!
Mac and Cheese Ingredients
- elbow macaroni – we refer elbow macaroni, but other pastas to use are: shell, cavatappi, penne, farfalle, fusilli, or rotini
- salted butter
- all-purpose flour
- garlic salt
- pepper to taste
- milk – using 2% or higher milk is suggested
- shredded sharp cheddar cheese – other cheeses that we like, include: equal parts mozzarella, cheddar, and American. Other cheeses include Parmesan, White Cheddar, Fontina, smoked Gouda, Gruyere, Colby Jack, and Gorgonzola.
- Panko breadcrumbs – We use plain Panko breadcrumbs, but flavored crumbs or regular breadcrumbs work. Crushed Ritz crackers and crushed corn flakes also work.
How to Make Homemade Mac and Cheese
- PREP. Preheat the oven to 325°F.
- PASTA. Boil pasta according to package directions.
- SAUCE. Meanwhile, in a large saucepan, melt ½ cup butter over medium heat. Whisk in flour and cook for 2–3 minutes. Add garlic salt and pepper. Slowly pour in milk, whisking until smooth. Heat to a low boil and cook, stirring occasionally, until thickened, 4–5 minutes. Remove from the heat.
- COMBINE. Drain pasta and transfer to a lightly greased 9-x-13-inch baking dish. Sprinkle shredded cheese over pasta. Pour thickened cheese sauce over pasta and cheese. Let sit until the cheese has melted, then stir together.
- Melt remaining 2 tablespoons butter in a small skillet over medium heat. Add breadcrumbs, and cook, stirring constantly, until golden brown, 3–5 minutes. Sprinkle over the mac and cheese.
- BAKE. Bake for 14–15 minutes. Serve warm.
CROCK POT VERSION
- COMBINE. To make this version in the slow cooker, follow the instructions through step 1, then add hot pasta to a greased crockpot. Sprinkle 6 cups shredded cheese over pasta. Pour the thickened cream sauce over the pasta and cheese. Let sit until the cheese has melted and stir together.
- HEAT. Cook on Low for 2 hours, stirring occasionally.
- TOPPING. Melt 2 tablespoons of butter over medium heat. Add in bread crumbs, stirring constantly until golden brown, about 3-5 minutes. Pour over the mac and cheese and let warm for 5 minutes before serving.
For our favorite crock pot mac and cheese CLICK HERE.
variations
Add-ins. To get adventurous, try adding some of these items to change things up:
- Spice: salsa, jalapeños, or chili flakes
- Meats: cooked bacon bits, diced ham, grilled chicken, or cooked hamburger
- Veggies: chopped spinach, broccoli, or roasted red peppers
- Seasoning: a dash of flavor with garlic powder, dry mustard, onion powder, or paprika
Recipe tips
Adjust the sauce as needed with these tips.
- To avoid a grainy/gritty cheese sauce.
- Use high-quality aged cheddar cheese.
- Grate the cheese yourself – do not buy pre-shredded cheese (it does not melt as well and makes a sauce less creamy).
- Bring the cheese to room temp before grating.
- Make sure you add the cheese AFTER the roux sauce has thickened and cook on a low temperature or with the heat off – just needs to be able to melt.
- To fix a dry mac and cheese. Stir in the milk as you heat up the dish. It will add moisture and creaminess back to the dish.
- The flour mixture. When the roux technique is added to mac and cheese, it not only thickens the dish but keeps the cheese from separating and/or clumping together.
- Thicken. The sauce should be creamy, not soupy. To make it more thick:
- Use whole milk
- Add in more cheese
- Cornstarch slurry: In a separate bowl, combine 1 tablespoon of COLD water with 1 tablespoon of cornstarch and stir it in to cook a bit more.
Storing info
- STORE. Leftovers can be stored, covered in the fridge, for 2-3 days.
- Make ahead of time. Prepare the mac and cheese according to the recipe.Before baking, cover the dish tightly and keep it in the fridge for 1-2 days. When you are ready to use, bake as per recipe directions.
- FREEZE. If you plan to freeze the dish, make sure the pasta is cooked al dente. This pasta dish can be frozen for 2-3 months.
- Thaw then bake. Thaw it in the refrigerator and bake according to the recipe directions.
- Straight to the oven. Put it directly from the freezer into the oven. Preheat the oven to 375°F and bake until it’s hot in the center (about 1 hour).
For more cheesy pastas:
Mac and Cheese Recipe
Ingredients
- 1 (16-ounce) package elbow macaroni
- ½ cup plus 2 tablespoons salted butter divided
- ½ cup all-purpose flour
- 1 tablespoon garlic salt
- pepper to taste
- 4 cups milk
- 6 cups shredded sharp cheddar cheese
- ½ cup panko breadcrumbs
Instructions
- Preheat the oven to 325°F.
- Boil pasta according to package directions.
- Meanwhile, in a large saucepan, melt ½ cup butter over medium heat. Whisk in flour and cook for 2–3 minutes. Add garlic salt and pepper. Slowly pour in milk, whisking until smooth. Heat to a low boil and cook, stirring occasionally, until thickened, 4–5 minutes. Remove from the heat.
- Drain pasta and transfer to a lightly greased 9-x-13-inch baking dish. Sprinkle shredded cheese over pasta. Pour thickened cream sauce over pasta and cheese. Let sit until the cheese has melted, then stir together.
- Melt remaining 2 tablespoons butter in a small skillet over medium heat. Add breadcrumbs, and cook, stirring constantly, until golden brown, 3–5 minutes. Sprinkle over the mac and cheese.
- Bake for 14–15 minutes. Serve warm.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from That Which Nourishes
Wow oh wow!!!!!! The topping sets this Mac and cheese recipe off the charts!!!!
Love it been making it like 4 years now!
Creamy and AMAZING! We smoked it and it was the best mac and cheese I have ever tasted!
My kids loved this recipe. It made more than we could eat so I froze the other half of it. It reheated pretty well in the oven.
Wowza! Hands down best mac n cheese I’ve made for my family. I cut the recipe in half and it was perfect. Checked all the boxes, cheesy and creamy. I had a small chunk of Mexican Velveeta I threw in but the rest was sharp cheddar I shredded. My adult sons said it was the best I’ve made. That’s all I needed to hear. Thanks so much!
Oh that makes me so happy to hear! I love that your adult sons loved the recipe too. Thanks for sharing!
The Panko bread crumbs sprinkled on top of this Mac and Cheese are my favorite!
This is comfort food. We all love this creamy dish… Especially that crunchy crust on top! It’s so good.
This recipe goes so fast at family dinners! Love the panko breadcrumb topping – makes it extra tasty!
This mac and cheese is so cheesy and yummy! I love the flavor of the sharp cheddar cheese and the texture the panko bread crumbs add. A crowd pleaser for sure!
What size is a serving? 1/2c 1 cup?
Yes, about 1 cup!