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 love macaroni and cheese
I made this for Thanksgiving yesterday and it was a hit!! Also just as delicious as leftovers the next day :-) Thanks for the recipe!
I’m so glad you enjoyed it!
Oh my! This recipe is now my go to Mac and cheese. This was a hit as a part of our Thanksgiving dinner. Thanks for sharing.
I’m so glad you loved it!
I made this for thanksgiving! It turned out so creamy and Delicious, although next year i think i’ll add a few more noodles
So glad you loved it!
I used block cheddar cheese (cut into squares) and it took a long time to melt. Also, step 3 the stuff did not thicken. Did I do something wrong? I still think it will turn out great, but just took longer to prepare for me.
Happy Thanksgiving!
Did you add the full amount of flour to step 3 and cook until it was bubbling? It should thicken to a sauce consistency (You can view the video on Facebook here). Either way, I hope it’s still delicious!
This turned out great! Thank you. I will say I was hesitant in using canned soup. With that being said I actually tasted the sauce before adding the soup and it was delicious on its own. I decided to then add the soup and it was great too. I have picky mac and cheese critics (kids) and they are happy. I didn’t bake this. I cooked it this morning for Thanksgiving, did not top it with the final cheese yet. I placed it in crock pot on warm and later when guests arrive I will place remaining cheese on top. I doubled the recipe for a large croud and used 16oz boxes. Plenty of sauce.
Thank you Sarah! I’m so glad you enjoyed it, keeping it warm in the slow cooker is a great idea! Thank you for sharing!!
What are the measurements if your using 16oz of pasta?
You would want to add ⅓ extra of all of the other ingredients.
My store didn’t have the cheese soup, they were all out. I bought cream of chicken. After reading all the comments, I’m torn between adding the chicken soup or just leaving it out. What do you suggest?
I would suggest mixing everything together without the soup including the pasta. Once it’s all mixed (before you put it in the pan) have a taste. If you decide to add in the cream of chicken soup, you can certainly add it in at that point, stir well and then put it in your 9×13 pan.
Thank you!
Is this something I can make ahead of time and then just pop it in the oven before eating?
You sure can.
I made this few weeks ago and every one had seconds and thirds. I’m making it for thanksgiving. YUMMY
<3 YAY! Definitely my favorite too! Happy Thanksgiving!
I do not have a 9×13 dish. Do you think I could use my 2.75 quart dish?
That should work perfectly!
Parmesan cheese from a bottle or shredded?
Shredded is best!
I’m making this for thanksgiving. I plan on making before we head over to friends for dinner. It’s a bit of a drive. How can I prep then just pop in my friends oven when I get there? Will this. Enok? Will it still turn out?
I also bought 30% whipping cream. Wasn’t sure what was light cream after reading the comment I now see that it means half and half . Can I still use the cream I bought
Half and half is basically half milk and half heavy cream so you can certainly mix your cream with milk to create a light cream. You can find more info on half and half here.
You can prepare it before you leave and let it cool. It will be fine for a few hours to put in the oven at your friend’s house. Happy Thanksgiving!
So don’t bake it at all until I’m at my friends? Just prep everything and put in the pan?
You bet, just bake it once you arrive!
Hi,
I bought coffee creamer as the light cream, will this be ok?
Thanks!
As long as it’s not sweetened it should be fine.
Hello would you suggest I take it out 30 mins from my fridge before baking it and how much longer would you suggest baking it for?
Yes, I would suggest you take it out of the fridge 30 minutes before baking. You may need to add an extra 5-10 minutes, you will just want to check that the center is hot and the cheese is melted and bubbly.
Hi I was just wondering if when you add the onion powder and the dry mustard powder if it is really noticeable when eating? I don’t like mustard or onions and some family members don’t either so I was just wondering as I might make this for thanksgiving. Thanks!
The mustard powder doesn’t add a mustardy flavor at all. I personally like the flavor of onion powder in this dish so it’s hard to say however you could certainly reduce the amount.
Hi! I’m needing to make 2 of these 1 for a thanksgiving lunch at noon and then 1 for 4pm the same.day. do you suggest baking them both at the same time or can I put the 4pm dish together and bake it when I arrive at my in laws?
I would prep them together and bake the second dish later in the day.
I add chopped up broccoli and sausage (removed from the casing and fried up like ground meat) to my mac and cheese and it’s delicious! The spices in the sausages add loads of flavor. And broccoli and cheese…. Come on, who doesn’t love that! Lol.
Plus it’s a good way to get your veggies, just cover it in cheese!
FYI Re: freezing it is just fine. After its all cooked, let cool, cover in foil, then put it in a freezer bag sealed tightly. To reheat, thaw in the fridge overnight, bake at 375 with the foil on for 30-40 minutes. Remove foil and bake another 15 until heated through.
Great ideas Candi! Thank you so much for sharing!
What do you mean by light cream? Like reduced fat milk?
Any light cream (about 10-12% MF) or half and half will work in this recipe.
I need to double this recipe, does the cooking time remain the same?
If you double the recipe, I would suggest two 9×13 pans. The cooking time should remain the same.
Do you use all purpose flour or self rising flour?
All purpose flour.