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.
Stove top Mac and Cheese:
My Mother’s secret ingredient was a couple of drops of Tabasco sauce. She used everything you do with the exception of canned soup. The Tabasco just took it to another level but no one ever knew it was in the dish! I add onion and garlic powder to my version.
Great tip!! Thank you for sharing!
Absolutely love this recipe! It’s the only Mac and cheese I make now. I did switch out the onion powder for garlic powder and added some cayenne pepper for some heat. Love it!
Can this be frozen and if so, can I cook from thawed or frozen and times for each that you recommend? Also, will bread crumb topping be okay if frozen?
I have not tried freezing this recipe. Often recipes with milk don’t freeze well so I can’t say for sure how it would work. Some readers have had success as you can see in the comments.
Awesome, now how do I reheat it?
To reheat this recipe, I usually add a little splash of milk and either heat on low on the stove or in the microwave.
Very good. I wouldn’t hesitate to take this dish anywhere. A little less onion powder for me but that was the only change.
Hi holly do I have to use flour and mustard powder
The mustard adds flavor but you can leave it out if you prefer. The flour helps to thicken the cheese sauce so I wouldn’t recommend leaving that out, Christiyonna :)
Very good and I would not hesitate to bring this anywhere. I used Healthy Request for the soup and a little less onion powder.
Probably the best mac and cheese I have ever had. I was nervous that I was doing something wrong when I saw the noodle to cheese ratio, but it all ended up perfect. Thank you!
Looks good. My son requested Mac n cheese for his birthday dinner. Going to try it. The rioux does usually scare me away. Wish me luck.
Happy Birthday to your son! I hope he loves it. :) As far as the roux, when adding the liquid, add a bit at a time and stir until smooth after each addition. It will be very thick at first but will smooth out. Let us know how it goes!
Looks great
FINALLY!!! After countless mac & cheese recipes, I have found a keeper I used Campbell’s Healthy Request cheddar soup & do believe that’s the key ingredient! My entire family thanks you for posting this recipe!
Aww thanks, Angie! I am so happy you guys loved this recipe :)
I live this recipe
Oh…..Miss Holly!
When I see your name on a recipe, I know it will be good. This was no exception!! Loved by all! The only thing I did different was to use whipping cream. That’s all I had. But my, my. my….so good!! Thanks for another great recipe!!!!!
Aww thank you so much for your kind words Krystyna!! I’m so glad you loved it!
Mac and cheese has been my favorite dish since childhood. This is my favorite recipe and I’ve been making it once a week since I found it.
Thank you it tastes amazing!
This is the best Mac and cheese recipe! My family loves it. I have assembled it all a day ahead and baked it the following day and it turns out perfect. I think not using pre-shredded cheese is the key. I usually use a good quality sharp cheddar, smoked Gouda and a third option that varies. I also always add a dash of sriracha when I add the milk, not for heat but for flavor. I am now gluten-free and have great success making this with gluten free noodles, leave out the cheese soup, and gluten-free bread crumbs, my family has decided they like the gluten free version even better. I don’t measure the cheeses I use, I likely use more than the recipe calls for. I always bake it for 20 minutes and it is perfect every time!
I just made this dish! I added crawfish!
can I use heavy cream instead of light cream?
Hi Alice, other readers have made it with heavy cream and loved it! You can also mix the heavy cream with milk to create more of a half and half.
I am making this for the first time this weekend for a a group of people. I am hoping to be able to use the soup (if I can find it) but one of the guests is allergic to mustard. So should I just leave this out or is there something else I should substitute for it?
I would suggest leaving it out.
Love your recipes
Hi Holly,
this sounds delicious, i can’t wait to try it!! would it be possible to make this in a smaller loaf pan? do you think i would cut the ingredients in half?
I love all of your recipes and i’m sure this one will also be a big hit!!
This can be baked in any kind of dish. If you mean a loaf pan that is about 8×5″ even half might be too much but any sort of casserole dish or baking pan (or even an oven proof skillet or pot) would work.
Can this be made the day before and baked at a later date?
Hi Michelle, We have made this recipe ahead of time. 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!
I’d like to use cavatappi pasta instead of macaroni. Do you think I should still use 12 oz or should it be less since cavatappi is bigger??
I would suggest using the same or maybe a bit more. You want it to be pretty “saucy” before going into the oven.