Homemade Classic Macaroni and Cheese Recipe

If you’re craving the ultimate comfort food, then I have to share this Homemade Classic Macaroni and Cheese Recipe with you — it’s honestly one of my all-time favorites. Creamy, cheesy, with just the right amount of tangy mustard kick, it hits every note you want in mac and cheese. Whether you’re making a cozy dinner for your family or bringing something incredible for a potluck, this recipe is straightforward and truly fan-freaking-tastic. Stick around, and I’ll walk you through everything so your homemade mac and cheese totally shines.

this Recipe

Ingredients You’ll Need

These ingredients come together beautifully to create that classic creamy texture and deep flavor you expect in a true homemade mac and cheese. I always recommend using whole milk and a mix of good melting cheeses for the best results, and dry mustard is my secret weapon to add subtle zing.

• Dried macaroni: Pick elbow macaroni or similarly shaped pasta for perfect cheese coverage.
• Egg: Helps thicken the sauce and adds richness without heaviness.
• Salted butter: Provides richness and helps make a smooth roux base.
• All-purpose flour: Essential for thickening the sauce to creamy heaven.
• Whole milk: The best choice for creaminess; avoid skim to keep it luscious.
• Dry mustard: Adds a subtle bite that deepens the cheese flavor — don’t skip!
• Cheese (cheddar, jack, fontina): I love mixing cheeses for complexity — sharp cheddar gives punch, jack adds creaminess, and fontina melts beautifully.
• Kosher salt and seasoned salt: Key for proper seasoning — always taste and adjust.
• Ground black pepper: Provides gentle heat without being overpowering.
• Cayenne pepper, paprika, and/or thyme (optional): Add if you like a little warmth or herby notes, but keep it subtle.

Variations

I love tweaking this Homemade Classic Macaroni and Cheese Recipe depending on the season or my mood—you’ll find it’s very forgiving and fun to personalize. Mix and match cheeses or add-ins for your own signature twist.

• Spicy Kick: Adding a dash of cayenne pepper or hot sauce really livens up the dish. My husband swears by this for game day.
• Veggie Boost: Stir in steamed broccoli or roasted cauliflower for a colorful, nutritious twist that my kids surprisingly enjoy.
• Bacon Lover’s Version: Crispy bacon bits folded into the cheesy sauce take it to indulgent-new-levels my family goes crazy for.
• Gluten-Free Option: Swap the flour for gluten-free flour blend and use gluten-free pasta—you won’t miss a beat.

How to Make Homemade Classic Macaroni and Cheese Recipe

Step 1: Cook the Macaroni Extra Firm

First thing’s first: boil your pasta, but here’s the twist—I always cook mine until it’s a little underdone, way firmer than you’d normally eat. It might feel almost too firm straight out of the pot, but trust me, this prevents mushy macaroni once it bakes with the sauce. Drain it well and set it aside while you work on the sauce.

Step 2: Make a Fluffy Roux and Rich Sauce

Melt your salted butter over medium-low heat and sprinkle in the flour, whisking constantly for about 5 minutes. This step is crucial—don’t rush it, or the roux might burn, ruining the sauce’s flavor. The roux will thicken and bubble a little; that’s your cue to slowly whisk in the whole milk and add the dry mustard for that signature tang. Keep whisking until the sauce thickens significantly, another 5 minutes or so. Lower the heat to avoid scorching.

Step 3: Temper the Egg for Creamy Sauce

This step really separates a homemade mac and cheese from the boxed stuff: beat your egg in a small bowl, then slowly drizzle in about 1/4 cup of the hot cheese sauce while whisking continuously. This gentle warming (called tempering) keeps the egg from scrambling when you add it back to the pot. Once combined, whisk the egg mixture back into the sauce, stirring constantly until silky smooth.

Step 4: Melt in the Cheese and Season Generously

Add your glorious grated cheese to the sauce. I love using a mix to get multiple layers of flavor and excellent meltiness. Stir until melted, then season with kosher salt, seasoned salt, pepper, and any optional spices like paprika or thyme. Here’s a big lesson I learned: don’t under-salt your mac and cheese—you want it fully seasoned so every bite sings.

Step 5: Combine Pasta and Sauce, Then Bake

Pour the drained macaroni into the sauce and fold gently until completely coated. Transfer everything to a buttered baking dish, sprinkle extra cheese on top if you’re feeling indulgent, and bake at 350°F for 20 to 25 minutes. The cheese on top will bubble and turn golden brown—totally irresistible!

How to Serve Homemade Classic Macaroni and Cheese Recipe

Garnishes

When I serve this, I love topping it with a sprinkle of fresh thyme or chopped parsley for a burst of color and freshness. A crunchy topping of toasted breadcrumbs or crushed potato chips is another personal favorite to add texture contrast.

Side Dishes

This Homemade Classic Macaroni and Cheese Recipe pairs beautifully with crispy green salads, roasted vegetables, or even a simple tomato soup. It’s perfect as a hearty side for barbecue or fried chicken nights.

Creative Ways to Present

For special occasions, I’ve baked this mac and cheese in small ramekins as individual portions topped with a dash of smoked paprika. It makes a beautiful presentation and feels extra cozy when served straight from the oven.

Make Ahead and Storage

Storing Leftovers

I usually store leftover mac and cheese in an airtight container in the fridge for up to 3 days. Before storing, let it cool completely — this keeps the sauce from getting watery. When reheated, it’s still creamy and delicious.

Freezing

You can freeze this dish successfully by placing it in a freezer-safe container. I recommend freezing before baking to preserve texture, then thaw in the fridge overnight and bake as usual. It won’t be quite as perfect as fresh, but will still satisfy that cheesy craving.

Reheating

Reheat your mac and cheese covered in the oven at 325°F until warmed through to maintain juicy creaminess. If you’re in a hurry, use the microwave but add a splash of milk and stir midway to keep it from drying out.

FAQs

Final Thoughts

This Homemade Classic Macaroni and Cheese Recipe holds a special place in my kitchen because it reminds me of those cozy nights spent with family around the table, passing bowls of gooey, comforting goodness. It’s approachable, dependable, and every time I make it, it brings smiles all around. I hope you give it a try — your next great dinner or side dish is just a pot and a whisk away. Trust me, once you nail this recipe, you’ll be making it again and again!

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