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.
Hi Holly! Thank you so much for the great recipe! I have made this several times over the last two years and it is ALWAYS A HIT!! As I prepare for Thanksgiving, I had a quick question about making this ahead of time. Would you suggest doing recipes steps 1-5 with the exception of topping with 1 cup of cheese & baking? I always use the cheddar soup as well, so just want to confirm the correct way to prepare ahead! Thank you in advance!!!
So glad you love it as much as I do! You can find the full prep ahead instructions in the recipe notes. Hope this helps:
This Mac and Cheese recipe can be prepared 2 days ahead of time and refrigerated before serving, reserving the cheese for topping in a separate container. Remove the baking dish from the fridge at least 30 minutes before baking. Cover the baking dish with foil and bake covered for 20 minutes. Remove the foil, stir, and add some warm milk if needed to ensure it is creamy. Top with the reserved topping and bake uncovered for an additional 10 to 12 minutes or until browned.
made it for the 1st time in 2018 and it’s been requested every Thankagiving and Christmas.
Thank you
I made this tonight to take to my son’s classroom tomorrow for their fall themed lunch. It is velvety smooth and has great flavor even prior to baking. I tripled the recipe, but rather than 12 cups of sharp cheddar, I used 10 cups plus 2 cups of gruyere cheese. My question is, should I increase the baking time because of tripling the recipe? I suppose I’m just gonna kind of wing it and maybe just add bake it 24 minutes prior to adding panko//cheese topping, unless you have a suggestion? I’ll give an update After the kids have it for lunch today, but I have a hunch that seventeen, 3rd graders are going to give it several thumbs up!
I have tripled this recipe before. It worked perfectly however the cook time is slightly longer and you may need to stir the casserole part way through cooking and then add the topping for the last half of cooking. When cooking it, you’re just really heating it since everything is already cooked, so just make sure it is heated through!
When doubling the recipe does it still go in the same size pan and is the cooking time the same?
This recipe can successfully be doubled however I would suggest cooking it in two 9×13 pans. You may need to add about 10 minutes or so to the cooking time (I wouldn’t double the cooking time). You want to cook it just until the center is hot.
I’ve made this for years and my family loves it!
Have you ever baked this at 350°? I have another recipe that needs to go in the oven at the same time that can’t be baked at 425°.
I haven’t baked it at 350°F but it will work, although you may not get as much browning on the edges/top. Cook just until it’s heated through and bubbly on the edges. Let us know how it goes!
I am a firm believer that anything covered in cheese in going to be great! Regardless, this was super yummy and a hit with my family members. I didn’t put the crumb crust on, but can’t help thinking that a bacon crumble would be yummy on top as well. Thank you.
Literally the best recipe and the taste is amazing!!
Was curious if I could cook at home and then warm in a crockpot for a work Holiday party??
I haven’t tried keeping it warm in a slow cooker but I can’t see why not. If it sits too long on warm, it may thicken a bit—warm milk can be added if needed.
Love this recipe but trying to streamline my cooking the day of thanksgiving. I read your prep ahead section but still had a question. Do you make and bake the recipe in its entirety but leave out the sauce topping ? is that what you mean by the reserve?
To prepare ahead, prepare the mac and cheese but do not bake it. Cover and refrigerate storing the topping in a separate container as you’ll be stirring the mac and cheese after 20 minutes (and adding milk if needed). After stirring, add the topping (additional cheese).
This recipe sounds delish. Just one question. If you add the soup do you change anything in the rest of the recipe? Thank you.
Nothing else changes.
Thank you.
How much does this fill the pan? If making a double batch will it fit or 2 pans?
If doubling the recipe I would recommend baking it in two 9×13 pans.
I haven’t tried it yet. I will comment once I have tried it. Thank you for the recipe.
I followed your recipe with the optional panko topping, didn’t change a thing and, yes, it is the best macaroni and cheese I’ve ever had! This will be the standard that I will use to judge all other mac & cheese recipes. Thank you!
I love this recipe. Just like my mom’s. Instead of the panko topping, I used crushed barbecue chips for an extra bite. Perfect meal on a cold, rainy day.
So glad you love it Jane—I can’t wait to try it with crushed barbecue chips, sounds delish!
My family loved this. I could only taste onion powder so next time I would use half as much. Maybe if I would have put the soup in it would have been okay but without the soup it was too much. Thanks for the recipe.
Glad you enjoyed it, Kathleen!
I use 1/2 t garlic powder & 1/2 t onion powder in this recipe. I’ve never noticed it tasting too much of either. Might be worth trying next time.
So good! I improvised with what I had and used 1 cup heavy cream and the rest milk and used a combo of cheddar, Monterey Jack and parm. Topped with some gluten free bread crumbs I had leftover and it turned out amazing
Absolutely delicious!!!!! The topping is a must! So good! I am making it for the 3rd time, but have to put it in a crockpot, so I hope is turns out the same! I’ll let you know!
Could this be frozen before baking? I usually make half for another meal as there are only 2 of us. Thanks
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 the comments.
I just found this recipe and will try it for Thanksgiving. I have made macaroni and cheese, many times and have frozen it. I bake it til partly done then remove it from the oven cool and freeze covering it with heavy aluminum. Put it in the refrigerator to thaw out, still covered with aluminum foil, and then finish baking till done.
delicious
My go-to Mac’n Cheese dish. Always well received and not difficult or time-consuming to make. I bake mine exactly 20 minutes and it’s perfect. The trick is to always use whole milk and make sure the dish is not too hot before putting the oven. I have found if you put it in the oven immediately, it tends to curdle . I precook my noodles and let them sit a bit to cool, before adding the sauce. Nice and creamy.
Looks Great! Can’t wait to try!
I made this recently for a beach block party, cooked exactly as directed including using the optional cheddar soup and grating the cheeses fresh myself. The only mod I did was to top it – after the reserved cheese topping was melted onto the casserole in the oven for 10 min – with add a butter-panko topping that was further baked to a light golden brown. 75 people later, my casserole was the first dish gone, in only 15 minutes. Best Mac & Cheese casserole everyone ever had, so they told me! A true hit! Can’t wait to make it again! Thanks so much! (PS: I’d assembled it the day before, less the topping cheese and panko, and then baked it in time to bring the hot and bubbly dish directly to the party. Bringing it to room temp before baking, and then mixing in warm milk for true creaminess before finishing the bake and adding the last 2 toppings worked like a charm!) Don’t overcook or overbake this!