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.
I cannot even tell you how many Mac and cheese recipes I’ve tried and none were just “right.” I found a good stove top one but this is more baked and traditional with the cheese crust on top. I mean so many came out dry and sub par. This was absolutely perfect – do NOT skip the cheese soup!!!
I love the baked Mac & cheese recipe
Best mac n chz recipe and it is a must have for ANY special family gathering.
Is it possible to make everything, put in pan and stick in fridge overnight to bake tomorrow morning?
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!
This recipe is easy and delicious. The whole family loves it ❤️
Wondering if this recipe could be made the day before serving and, if so, how to adjust the recipe? I was thinking I’d put together everything except the crumb topping and then put it in the fridge. Then pull it out a few minutes before baking so it can come to room temperature, add the crumb topping, and bake. But maybe bake for a couple extra minutes (not too much so it stays saucy!). Has anyone tried this?
We have made this recipe ahead of time just the way you suggested!
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!
Hello! I’m making this for thanksgiving and I want to double it but I just realized I have no idea what type of baking dish to put this in or how long to cook it! I want it to still be nice and creamy and I’m a little short on time! Please let me know if you have any tips! Thank you so much!
This recipe can successfully be doubled however I would suggest cooking it in two 9×13 pans. You may need to increase the cooking time very slightly with two pans in the oven. Enjoy Moriah!
Wow, I’m impressed. This is a keeper! Followed instructions exactly (including the cheese soup) except used a bit less macaroni and substituted grated parmesan for of fresh. My boyfriend and I LOVED it! Thank you for sharing.
This is so amazing! Not really that much extra work except shredding the cheese. The perfect side dish for anything.
I have tried many recipes for mac & cheese over the years, this one is by far one of the best!!!
I will definitely make this again!!
Your recipe is the ONLY macaroni and cheese recipe that I use!!! My husband LOVES it and so do I! Thank you so much for teaching me how to make macaroni and cheese!!! This is a staple in our house now. :)
I made this awhile back, and I think it was for a cookout we were hosting. Regardless of what it was for, this mac & cheese is so delicious! Very indulgent and very creamy! I have made a lot of homemade mac & cheese recipes, but this one is in my top favorites.
I could not find cream of cheddar soup. I was able to find Campbell’s cheddar cheese, can this be used instead?
We have only tried this recipe as written, Emily, but I think that should work just fine! Let us know how it works out for you! :)
thank you dad in korean
Going to try this on my family! Sounds Yummy and I bet it will be AWSOME!
It is . They’ll love it!
so yummy!!
Do you think this could be frozen and baked later?
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 based on comments left.
I didn’t love this. I think the garlic powder and ground mustard ruined it for me. I had high hopes because it came out looking great. Unfortunately the flavor profile wasn’t a hit with my family.
I’m sorry you didn’t enjoy it. This recipe calls for onion powder (not garlic powder). As it is a fairly substantial amount, using garlic in place of onion would change the flavor.
Had to make an omission because I didn’t fancy running back out to the grocery store, and that was the parm; and one sub – which was onion soup mix instead of onion powder. I also added more macaroni (about another 1/2 cup) and it still turned out great! Note that I went with 16 oz (2 cups) by volume and not weight.
I did put in the soup and I do think it probably added that extra something. Two things I noted:
– I put it in a 9×13 pan but next time I would go casserole and get some depth
– If you do use the pan, she’s right, 20 minutes would be plenty. I did go longer because I actually wanted something a little drier last night and more crusty cheese, but next time I will go less to get it more saucy.
All about preferences, but I wouldn’t hesitate to use this recipe again.
HOLY MOLY! I’ve searched far and wide for a baked Mac & Cheese that was still super-creamy. Look no further!!! It’s perfectly sharp, cheesy & creamy and will be on my Thanksgiving menu from now on. I wasn’t sure about the cheddar soup, but decided to go for it – DO NOT OMIT! I promise! The only change I made was adding 1/2 tsp garlic powder and subtracted 1/2 tsp of onion powder (just because I love garlic). Love, love, love this recipe!!!! THANK YOU!!
I love this recipe! I have been using it for a year now to make my Buffalo Chicken Mac and Cheese. My family raves over it!
Big hit every time I make it. Very creamy, cheesy and delicious