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Creamy Homemade Mac and Cheese

A rich, cheesy, and ultra-comforting homemade mac and cheese made with a perfect blend of cheeses and a creamy roux-based sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound elbow macaroni or any small pasta shape you like
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream optional but amazing
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Paprika or cayenne for a mild kick optional

Method
 

  1. Boil the macaroni in salted water until just al dente, about 7–8 minutes. Drain and set aside.
  2. Melt the butter in a large pan over medium heat. Whisk in the flour and stir constantly for about 2 minutes until it smells nutty but not burnt.
  3. Slowly pour in the milk while whisking continuously to avoid lumps. Add the heavy cream and keep stirring over medium heat until the mixture thickens and becomes smooth, about 5–7 minutes.
  4. Reduce the heat to low and add the shredded cheddar, Gruyere, and mozzarella cheeses. Stir until fully melted and the sauce is creamy.
  5. Season the cheese sauce with salt, pepper, and a pinch of paprika or cayenne if desired. Taste and adjust seasoning as needed.
  6. Combine the drained pasta with the cheese sauce, mixing well to ensure every piece is fully coated.
  7. For a crispy top, pour the mixture into a baking dish, sprinkle with extra cheese, and bake at 375°F (190°C) for 15 to 20 minutes until golden and bubbly.

Notes

For extra flavor, try adding cooked bacon, caramelized onions, jalapenos, or steamed broccoli before baking. If the cheese sauce is too thick, stir in a splash of milk to loosen. Always melt the cheese over low heat to avoid clumping. For a sharper flavor, consider adding a pinch of mustard powder.