Best Homemade Mac and Cheese

4.99 from 173 votes

Best Homemade Mac and Cheese

This is the cheesiest, creamiest, altogether best homemade mac and cheese you'll ever make! The whole family will definitely approve!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

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 9x13-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.

Video

Notes

Recipe tips.

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.

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.

Prep ahead of time. Prepare the mac and cheese 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.

Store. 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.

Reheat. Thaw, if needed, and reheat, covered, in the oven or microwave. Add a splash of milk or cream to prevent dryness.

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