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.
How far in advance can this be made? How much flour would I use if I wanted to split the recipe I half?
Hi Jodi, this can be made 1-2 days ahead. 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. If halving the recipe, I would half all of the ingredients. Enjoy!
Can this Mac & cheese be assembled a day ahead of baking?
Thank you.
Hi Juli, 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!
Perfect! Thank you for your help!
Merry Christmas!
Merry Christmas Juli!
Did NOT want to rate this yet but had a question about the cheddar cheese soup. Why is that necessary if you already making a cheese roux?
I came looking for a creamier Mac N Cheese recipe that is based in a cheddar cheese roux and I found this recipe.
Soup is not required, it is optional. I like the flavor it adds but you can leave it out, this mac and cheese is great either way!
Family said save this recipe and don’t change it.
Ok, I followed recipe with exception of adding all 4 cups of cheese to noodles and put nothing else on top. Everyone liked it. I did use the cheddar cheese soup and grated the sharp cheddar cheese block. Definitely a keeper recipe.
Thank you for sharing your recipes. I was looking for a hash brown casserole and I am trying yours tonight, well soon. Realized I have NO CHEESE! I can’t believe I am out of CHEESE! Anyhoo, I look forward to many trying many more delicious recipes. Thank you again. Merry Christmas ♥️
Hashbrown casserole is so yummy, I can’t wait for you to try it! Enjoy Jane and Merry Christmas!
I tried this recipe twice. The flavor was great but the sauce came out gritty both times. I’m not sure what I’m doing wrong.
Did you use pre-shredded cheese? That can give it a gritty texture. Additionally, did you remove the pan from the stove before adding the cheese? Too much heat can cause the cheese to go gritty.
can you freeze this after preparing?
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.
My family asked me to save this re pie and not try any others now.
Only this I did differently was accidentally added all 4 cups cheddar cheese to sauce and didn’t put any on top. My family said it was perfect and to not change it next time.
Definitely and easy and foolproof recipe.
LOve your recipes
I am so glad you are enjoying the recipe Dianne!
I hope I can use almond milk for this recipe. I eat cheese but I just want to add extra dairy.
I DON’T want to add, I mean. Sorry.
I have only tried this recipe as written Angela but it should work just fine. If you try it I would love to hear how it turns out!
Could this be made ahead and baked, and then put in a crockpot to keep hot the next day for a lunch?
That should work just fine Joani.
This recipe is one of the easiest to make.
My son fussed at me because Thanksgiving is not the time to experiment with a new recipe but he and my daughter absolutely loved it! It was so tasty and the cheesiest. I’ll definitely be making this again.
I’m laughing because my family grumbled when I said it was a new recipe, then afterwards asked me to keep this recipe and not try any others.
Make it for my book club and it was a huge success!
The same recipe I’ve used for years, and it comes out delicious every time!
Love this recipe! Am making it to take to a friend. Is this a freezer friendly recipe?
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.
Can you make this the day before? Thank you!
Hi Sarah, 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!
Can you do this gluten free
I have not tried to make this gluten free Karen so I can’t say for sure. Other readers have had great success with turning this gluten free by swapping the noodles, flour, and condensed cheddar cheese soup for gluten free versions but I haven’t tried it. If you try it I would love to hear how it turns out!
I add some jalapeños, some bacon and some andouille sausage and OMG to die for!!!
I love this recipe. Everyone looks forward to it when they know I am making it! Also for thanksgiving it is a permanent side dish.
I’m looking forward to make this recipe for Thanksgiving! My only question is, what light cream do you use? I cannot seem to find it at our local grocery store.
Hi Cindy, I use half and half in this recipe. I hope this helps!
We are making this as a side dish to cater a banquet for the marching band. As a side dish, how many servings do you think this recipe would make? We are catering for approximately 100 people.
This recipe serves 8 as a side dish.