Homemade Mac and Cheese is a rich, creamy casserole and this recipe is truly my favorite!
Not only is this creamy macaroni and cheese recipe easy to make, it has a special ingredient so it turns out extra delicious!
This dish has so much cheesy sauce, it’s impossible to resist and once you try it, this is going to be the only baked macaroni & cheese recipe you’ll ever need!
Why This is Our Favorite Homemade Mac & Cheese Ever
Hello, my name is Holly and I am obsessed with Macaroni and Cheese. I love all kinds from crock pot mac & cheese to baked mac and cheese, or even out of a little blue box. Of all of the cheesy macaroni recipes, *this* recipe right here is the best mac and cheese recipe ever and always gets rave reviews!
- The sauce is from scratch and easy to make.
- This recipe is extra saucy.
- The pasta doesn’t get dry, it’s still nice and creamy even after it’s baked in the oven.
- It’s got great flavor, especially when using sharp cheddar cheese. (The sharper the better!)
- And most importantly, it’s the best homemade mac and cheese you’ve ever had.
Ingredients & Variations
PASTA: This easy mac and cheese casserole starts with elbow macaroni that is slightly undercooked so they don’t get mushy when baked.
Any short pasta like penne, rotini, or shells will work. Feel free to use gluten-free pasta or whole-grain pasta if desired.
SAUCE: A classic flour and butter mixture is used to thicken the cheese sauce. We add sharp cheddar and fresh parmesan for lots of flavor. A secret ingredient I love to add is condensed cheddar cheese soup (this is optional but recommended).
For extra richness, I add a bit of light cream to the milk. You can use all milk if it’s all you have.
VARIATION: This casserole has a simple cheese topping. But feel free to add a breadcrumb topping if desired.
How to Make Homemade Mac and Cheese
Making homemade macaroni and cheese (especially this 5-star recipe) is surprisingly easy and quick!
- Cook Pasta – Cook pasta al dente (slightly undercooked) drain & rinse.
- Make Sauce – A homemade cheese sauce with lots of cheese takes about 10 minutes. (more on the sauce below).
- Combine and bake – Toss sauce with pasta and top with remainder of shredded cheese.
- Bake (as per the recipe below) until golden and bubbly.
Mac and Cheese Sauce
The sauce for this easy homemade macaroni and cheese is a classic roux based cheese sauce. This just means fat (in this case butter) and flour cooked together and then liquid (milk) added! This sauce is incredibly rich and creamy making sure the macaroni and cheese is velvety smooth and extra creamy every single time.
Be sure to shred your own cheese for the sauce, pre-shredded cheese doesn’t melt as well.
The Best Cheese For Mac and Cheese
Sharp Cheddar is my first choice for flavor however you can certainly use your favorite cheeses. Mix it up and use a bit of gruyere, or even pepper jack for a little kick. If you have bits of cheese leftover, you can combine them all together in this easy homemade cheese sauce.
This recipe has a special ingredient that is a little bit unconventional but makes it extra yummy… AND it is optional. The addition of cheddar cheese soup makes the sauce a little bit extra velvety and just adds a little something. I think it’s much better than Mac and cheese with Velveeta! Give it a try! (You can find it at your local grocery store with the other condensed soups or online here).
Recipe Tips
Making Homemade Macaroni and Cheese is not difficult, but below are a few simple tips to make sure it turns out perfect and creamy every single time!
- Cook pasta al dente (firm) Otherwise the noodles cook extra in the sauce and can get over- cooked in the oven.
- Salt the pasta water It really makes a difference in the flavor of the pasta.
- Rinse the pasta after cooking While not everyone agrees, in this particular recipe the sauce is created with a texture that pairs perfectly with rinsed noodles. Rinsing with cold water stops the cooking process, too, ensuring that pasta won’t overcook and get mushy during baking.
- Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts.
- Rest before serving Allowing the baked macaroni and cheese to rest for a few minutes after baking will thicken the sauce and allow the casserole to set.
- Watch the timer Most importantly of all… do not over-bake this recipe.
When cooking your macaroni noodles, cook them according to the package directions but you want them to be still firm. If your package says 6-8 minutes, just cook them 6… you get the idea.
How to Make a Bread Crumb Topping (optional)
Combine the following and sprinkle over your casserole before baking.
- 3/4 cup bread crumbs (Panko Bread Crumbs are best)
- 3 tablespoons melted butter
- 1 cup sharp cheddar cheese
- 1 tablespoon parsley (optional)
This recipe makes an extra saucy creamy macaroni. Do not over-bake this recipe. You want it creamy and rich, over-baking will cause it to dry out. I find that 20 minutes is perfect in my oven, the cheese sauce will thicken slightly while standing.
More Macaroni Recipes You’ll Love
- Pulled Pork Mac and Cheese – so hearty
- Instant Pot Mac and Cheese – super easy!
- American Goulash Recipe (Tomato, Beef and Macaroni) – crowd pleaser
- Cheesy Beef & Macaroni Casserole
- Homemade One Pot Cheeseburger Macaroni – easy & quick!
- Crock Pot Mac and Cheese – reader favorite
- Baked Cauliflower Mac and Cheese
Did you love this Mac and Cheese Casserole? Be sure to leave a rating and a comment below!
Equipment
Ingredients
- 12 ounces elbow macaroni
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 1 cup half and half or light cream
- ½ teaspoon dry mustard powder
- 1 teaspoon onion powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 10.75 ounces condensed cheddar cheese soup 1 can, optional
- 4 cups shredded sharp cheddar cheese divided
- ½ cup shredded Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Cook macaroni al dente according to package directions. Drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in Parmesan cheese and 3 cups cheddar cheese until melted. Add soup if using. Taste and season with additional salt and pepper if desired.
- Toss cheese sauce and macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining 1 cup cheese.
- Bake 18 to 24 minutes or until bubbly. Do not over cook. Cool 10 to 15 minutes before serving.
Video
Notes
- Cook pasta al dente (firm) so it doesn't overcook in the oven. I usually undercook by about 1-2 minutes
- Rinse the pasta after cooking This particular recipe is designed for rinsed pasta. This stops it from cooking.
- Shred the cheese by hand Pre-shredded cheeses contain additives to keep it from sticking together which affect the way it melts.
- Rest before serving this will thicken the sauce and allow the casserole to set.
- Watch the timer Most importantly of all... do not over-bake this recipe.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Dinner, Entree, Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hello, I love this recipe! I am making it again tonight for some of my friends. I was wondering if there is a substitute for the flour such as corn starch? One of our guests cannot have gluten.
I think that will be a fine substitution Nadia.
can you make the mac and cheese early in the day and bake it later
Hi Peggy, we have not tried but I think that would work. I would suggest making sure it is well covered to ensure it doesn’t dry out. Let us know how it turns out!
Can i make the macornia and cheese the night before?
Hi Brenda, Definitely! Ensure your pasta is very al dente and take it out of the fridge at least 30 minutes before baking. You may need to adjust the cooking time slightly to ensure it is heated through. Enjoy!
This is by far one of the best mac and cheese recipes I’ve ever tried. And I’ve tried LOTS!! Would you consider updating your quantities to accommodate a full pound of pasta?
So happy you loved it Jen! Other readers have made this recipe with a pound of pasta, you will want to increase your cheese sauce to still have that same creamy goodness.
I use a whole pound of pasta every time I make this recipe (and I use it a lot)! I have never increased the ingredients for the sauce and There is still plenty of sauce and it comes out nice and creamy, I do always use the cheddar soup and I think that probably helps with using the extra pasta
Am looking forward to trying this recipe.
I hope you enjoy it Bonnie!
I am glad that I found this recipe. We have not made it yet, but we will. It is very hard to find a good recipe for “Baked Macaroni and Cheese with Bread Crumb Topping” We used to the Kraft’s Homestyle M&C that had a panko-like bread crumb, but they quit selling it. Many people (millions maybe) are mad because Kraft quit selling it.
Since then, wife and I have tried many, many attempts at attempting to get the topping correct. So, I sure hope that this one will replicate that.
Also, we are longtime readers of your Blog. Glad it is growing so quick. You are really doing a good job. Keep at it …
Thanks David! We are happy to have you along for the journey! You will have to let us know what you think of the Mac & Cheese David! Hopefully it is as good as you remember!
My very favourite topping for homemade mac and cheese is crushed ritz crackers with some melted butter mixed in!! The amount of butter and crackers depends on how big your casserole dish is but usually a tblsp. or 2 of melted butter is plenty, I like a pretty thick cover of topping, you can mix some cheese into the crumbs as well, parm works great for this!!!
This is my go to mac and cheese recipe!! Absolutely delicious. Recently made 5 different Mac and cheese recipes to find the best and this recipe was the winner! So yummy
That’s awesome Alison. So happy this one turned out perfectly for you!
This is hands down, the BEST macaroni and cheese I’ve ever had! I added a Panko crust before baking and added a little paprika and chili pepper flakes for a little kick.
So glad you enjoyed it Decima!
I made this recipe tonight, and it was AMAZING. The only difference I did was the cheese. 8 Oz Fontina, 8 Oz gruyere, and 16 Oz extra sharp cheddar. Try it sometime! Seriously incredible!
I’m wondering what the BEST away to reheat this is? I doubled the recipe, thinking we would have guests for dinner, but they cancelled at the last minute! Now I have enough for a small army.
I am so glad you enjoyed the recipe Marissa! I suggest reheating slow and low for best results!
How many people do you think this recipe would feed?
This serves 8 as a side dish.
Hi,
Can this recipe be made a day ahead and bake the next day?
Thank you!
Hi Kris,
Yes you can prep ahead of time. I would recommend if you use a glass casserole dish that you allow it to rest for 20 minutes or so on the counter before putting it into a hot oven.
I CANNOT WAIT to try this recipe! My Mom always made baked Mac n cheese, everyone called it Granny Mac, and they still do, and it was great! But I bet this is even better (sorry Mom, lol) Gonna make this the next time I make Mac n cheese, can’t wait!!
Enjoy it Peggy! mac and cheese is my favorite :)
One word…DELICIOUS!
I made this for 4th of July family bbq and it was a hit! Thank you!
Yay!! *happy dance* So happy everyone loved it Lisa!
Best Mac and Cheese ever!! I’ve been trying to find a creamy mac and cheese that doesn’t get dried out and this is just the best. THANK YOU!!
So happy you like it Amanda. We love how creamy it turns out too!
I am 61 years old and never found my “go to” mac and cheese recipe until now. I do agree to increase the amount of noodles as it would be too saucy.
This cheese sauce will be delicious with potato casserole recipe also!
Thank you for a wonderful recipe.
Great suggestions Becca! This would be delicious on a potato casserole!
This recipe worked out great for me! Instead of 12 ounce of macaroni, I used the whole box which was 1 pound. Did a mix of sharp cheddar, mild cheddar, parmesan, and romano cheese. The leftovers were still good the next day! I always reheat leftover mac and cheese with a splash of milk to retain some creaminess. Will be adding this recipe to my recipe box. Thanks!
Mmmm! So many yummy cheeses Vickie! That sounds delicious.
Absolutely love this recipe.
Would I be able to make the roux the day before and then continue the cooking process the following day at my destination? Want to bring to a BBQ but don’t have the time to make it beforehand and travel with it.
I think that should work just fine. You’ll likely need to heat the cheese sauce on low to make it smooth again. Enjoy, this is my favorite! :)
Holly, I thought that if you add the cheddar cheese soup, you would need to decrease one of the other liquid ingredients. But the recipe doesn’t indicate that. If the initial recipe is the perfect consistency, then doesn’t adding the soup make it too runny? Thx!
There is no need to decrease the other ingredients. Enjoy!
Hi! I’ve been using your recipe for about 3 years now (ever since I found it)! I was wondering if you know if this can be a good freezer meal and what’s the best way to prep it that way? Thank you so much! #bigfan
Hi Aaliya! I would recommend undercooking your noodles so they don’t get mushy during the baking process.
Everyone loved it. I followed the recipe exactly, including the cheddar soup, except that I used a full 16 oz box of elbow noodles instead of the 12oz the recipe calls for. Next time I will use only 1/2 tsp onion powder and 1/2 tsp garlic salt instead. It even kept its creamy texture as it cooled down. I will definitely be using this recipe again!
I am so glad you enjoyed this mac and cheese casserole Kami!
What is the difference in taste between having the cheddar soup and not having it?
I have one more question. Is ground mustard the same thing as dry mustard powder? Thank you!
Hi Amber, yes they are the same thing, but can be called dry mustard, ground mustard or even mustard powder. I hope this helps!
If you have it, I would highly recommend using it Amber. It adds a lot to the flavor and consistency of the dish.
This is really outstanding! I didn’t have any mustard powder so I just used a little bit of yellow mustard instead. What a fantastic delicious taste !
It’s one of my favorites too Dana! So glad you loved it!