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Macaroni and cheese is always a safe main dish in our home because the entire family LOVES it! We make it for Sunday dinners, holidays – you name it!
This best homemade mac and cheese is filled with cheese, milk, butter, and topped with Panko, making it incredibly delicious. We love it as a pasta dish to enjoy all year long, but it’s also a classic side dish for big family gatherings and special meals.
The kids have claimed it the “BEST homemade mac and cheese recipe out there” – and we have to agree!
If you love this mac n cheese, you’re sure to love Mac N Cheese with Ham, Velveeta Mac N Cheese, Chik Fil A Mac N Cheese.
Why we think you’ll love it:
- This dish is SO simple! It’s prepped in 15 minutes and on the table in 40.
- It’s extra cheesy and delicious. With Panko bread crumbs on top and loads of cheese in between, everyone loves this recipe.
- 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 prepared in advance.
Homemade Mac and Cheese Ingredients
- Elbow macaroni (1, 16-ounce package): Classic shape that traps sauce in every bite for maximum creaminess.We prefer elbow macaroni, but other pastas to use are: shell, Cavatappi, penne, Farfalle, fusilli, or rotini.
- Salted butter, divided (½ cup + 2 tablespoons): The main fat for the roux and for toasting crumbs, adds rich flavor and silky texture.
- All-purpose flour (½ cup): Whisked into butter to form a roux that thickens the sauce until smooth and velvety.
- Garlic salt (1 tablespoon): Seasons the sauce quickly and adds a savory garlic note without extra steps.
- Pepper (to taste): Balances the richness with a gentle bite; add more for a little warmth.
- Milk (4 cups): The liquid base that turns the roux into a creamy cheese sauce.
- Shredded sharp cheddar cheese (6 cups): Melts into bold, tangy flavor and body for that classic pull. We also like equal parts mozzarella, cheddar, and American. Other cheeses include Parmesan, White Cheddar, Fontina, smoked Gouda, Gruyere, Colby Jack, and Gorgonzola.
- Panko breadcrumbs (½ cup): Toasted in butter for a crisp, golden topping that contrasts the creamy pasta. We use plain Panko breadcrumbs, but flavored crumbs or regular breadcrumbs work. Crushed Ritz crackers and crushed cornflakes also work.
How to Make Homemade Mac and Cheese
PREP. Preheat the oven to 325°F.
PASTA. Cook macaroni according to package instructions.
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 black pepper. Slowly pour in milk and whisk until smooth. Heat to a low boil and cook, stirring occasionally, until thickened, 4–5 minutes. Remove from the heat.
COMBINE. Drain the pasta and transfer it to a lightly greased 9×13-inch casserole dish. Sprinkle the shredded cheese over the pasta. Pour thickened cheese sauce over pasta and cheese. Let it sit until the cheese has melted, then stir together.
Melt the remaining 2 tablespoons of butter in a small skillet over medium heat. Finally, sprinkle on the bread crumb topping, and cook, stirring constantly, until golden brown, 3-5 minutes. Sprinkle over the mac and cheese.
BAKE. Bake for 14–15 minutes. Serve warm.
Kristyn’s Recipe Tips
- Shred your own cheese. Pre-shredded cheese is coated and doesn’t melt as well.
- This recipe uses a flour roux as a thickener. It takes a bit of time for the sauce to simmer before it thickens, so be patient.
- Warm the milk before adding to the roux, it blends faster and stays lump free.
- For extra creaminess, stir in a splash of milk after baking if the pasta absorbed more sauce than you like.
- Some easy variations include mixing the cheddar cheese with other cheese, adding bacon bits, diced ham, or broccoli florets, or making it spicy using jalapenos or red pepper flakes.
Slow Cooker Directions
- Follow Steps 2 and 3, then pour hot pasta into a greased slow cooker.
- Sprinkle shredded cheese over pasta, followed by thickened cream sauce, and stir together. Cook on low for 2 hours, stirring occasionally.
- Make breadcrumbs as directed in Step 4 and pour over macaroni. Let warm for 5 minutes before serving.
Homemade Mac and Cheese Recipe
Video
Ingredients
- 1 (16-ounce) package elbow macaroni
- ½ cup + 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. Lightly grease a 9×13-inch baking dish and set aside.
- 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 baking dish. Sprinkle shredded cheese over pasta. Pour thickened cream sauce over pasta and cheese. Let it sit until the cheese has melted, then stir.
- Melt the remaining 2 tablespoons of 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 15 minutes. Serve warm.
Notes
- This recipe uses a flour roux as a thickener. It takes a bit of time for the sauce to simmer before it thickens, so be patient.
- Shred your cheese. Preshredded cheese is coated and doesn’t melt as well.
- Some easy variations include mixing the cheddar cheese with other cheese, adding bacon bits, diced ham, or broccoli florets, or making it spicy using jalapenos or red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare as directed above, but do not add the buttered breadcrumbs. Cover and refrigerate for up to 24 hours or wrap tightly with plastic and foil and freeze for up to 3 months. Thaw it overnight in the fridge, add breadcrumbs, and bake per recipe directions.
Allow the mac and cheese to cool completely before transferring it to an airtight container(s). Store in the refrigerator for 3-5 days, or wrap it tightly and freeze it for up to 3 months.
To reheat: Thaw, if needed, and reheat, covered, in the oven or microwave. Add a splash of milk or cream to prevent dryness.
Complete The Meal
Main Dish
Desserts
Apple Pie Recipe
3 hrs 45 mins
Homemade Vanilla Ice Cream
4 hrs 45 mins
Best Chocolate Chip Cookies
15 mins
Homemade Brownies
45 mins
More Mac and Cheese
Velveeta Mac and Cheese
43 mins
Crock Pot Mac and Cheese
2 hrs 15 mins
Chick Fil A Mac and Cheese
42 mins
Collections
This recipe was originally published January 2017.
This Mac and cheese was so good! I made it exactly as the recipe said for Thanksgiving as a side because I knew it was something that my kids would eat, and there was nothing left! My husband was sad, so I made it again the next night and added a little ham and steamed broccoli. It’s now a favorite among my family.
You know a recipe is good when you mess up the first time & it still comes out super yummy! This is the first Mac & cheese recipe I’ve found that my dad actually loves!
Love that! Thank you for sharing that! Happy he likes it!
My brother in law who never eats anything at holidays -ate this! And he took the leftovers home! So yummy!
So good! Best mac n cheese Ive ever made!
I made this for the first time as a side dish for Thanksgiving 2020. It was a big hit! My 22 year old grandson is a huge Mac and Cheese lover! He was so happy and went back for a big second helping! The comments around the dinner table from everyone was that is was a a huge success!
I did do the suggestion of using half cheddar and half another cheese. I chose Mozzarella and it was so yummy and creamy!
This has now replaced all other Mac and Cheese recipes in my recipe box! If I could have given this more than 5 stars, I would have! Not only is it yummy and creamy but it was so easy!
How long does homemade baked macaroni and cheese stay good for in the fridge?
I personally would only keep up to a few days. It just dries out & we like fresh best. You can freeze it, too. If you know you plan to freeze the dish, make sure the pasta is cooked al dente. This pasta dish can be frozen for 2-3 months. When you’re ready to bake, you can thaw it in the fridge and bake according to the recipe directions, or you can put it directly from the freezer in the oven. In the latter case, preheat the oven to 375 degrees F. Place the foil covered mac n cheese dish in the oven and bake until it’s hot in center (about 1 hour).
I added frozen broccoli so it messed with the melting process but I also added green Chili to the cream sauce and let it marinade for a bit cooked it at the recommended time gave everything an additional stir to make sure the cheese was mixed and melted throughout then added the bread crumbs after and cooked for another 5-8 min. To toast the breadcrumbs It turned out perfect!
Great options 🙂 Thanks for sharing what you did!!
Hey Kristyn! This is an amazing plus delectable recipe for foodies. I made it yesterday, and my kids were truly overwhelmed by the dish. As my family is a spice-lover, so I added some chili flakes and jalapenos along with Julian cut chicken in the pasta, too. I must say, this recipe is a new addition to my food diary. Thanks for this yummilicious share. ?
Those are great additions 🙂 Thank you so much for sharing that. I’ll have to try that!
It made it everyone loved it .. i made a big amount there was nothing left
That’s what I love to hear! Glad it was all gone! Thank you!
So I don’t like the flavor of garlic so I just took that out and used plain salt and pepper and this is the best macaroni and cheese recipe I have found by far and I’ve searched far and wide!! I actually have made this recipe for two different big company events (50-75 people each) and it was a hit and actually got me a round of applause at one!
LOL..love that! I haven’t gotten a round of applause! Thank you so much for sharing the recipe!