Homemade Mac and Cheese Recipe

Learn how to make the best homemade mac and cheese with this foolproof recipe. Perfectly cooked pasta smothered in a rich, velvety cheese sauce and topped with crispy breadcrumbs. This easy baking recipe creates the ultimate comfort food with a creamy interior and golden, crunchy top that's miles better than any boxed version.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

30 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">300g dried macaroni pasta</li><li class="ingredients-single-item">50g unsalted butter</li><li class="ingredients-single-item">50g plain flour</li><li class="ingredients-single-item">600ml whole milk</li><li class="ingredients-single-item">1 tsp Dijon mustard</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">200g mature cheddar cheese, grated</li><li class="ingredients-single-item">100g Gruyère cheese, grated (or Emmental)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">50g breadcrumbs (panko or homemade)</li><li class="ingredients-single-item">25g Parmesan cheese, finely grated</li><li class="ingredients-single-item">25g butter, melted</li><li class="ingredients-single-item">1 tbsp fresh parsley, chopped (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 465 calories

🥑 Fat: 28 g

🧈 Saturated Fat: 17 g

🍞 Carbohydrates: 35 g

🍭 Sugar: 4 g

🍗 Protein: 20 g

🫀 Cholesterol: 80 mg

🧂 Sodium: 650 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) ovenproof baking dish</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Large saucepan</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). Bring a large pot of generously salted water to a boil. The water should taste like the sea - this is your only chance to season the pasta itself.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the macaroni to the boiling water and cook for 2 minutes less than the package instructions indicate. You want it slightly underdone (very al dente) as it will continue cooking in the oven. Drain well but do not rinse - the starch on the outside helps the sauce adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta cooks, start your cheese sauce. Melt the butter in a large saucepan over medium heat. Once melted, add the flour and whisk constantly for about 1-2 minutes to cook out the raw flour taste. This roux will thicken your sauce and should look like wet sand.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the milk about 100ml at a time, whisking continuously to prevent lumps from forming. This gradual addition is crucial for a smooth sauce. Between each addition, whisk until the mixture is smooth and begins to thicken before adding more milk.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once all the milk is incorporated, continue to cook the sauce for 5-7 minutes, stirring frequently, until it's thick enough to coat the back of a spoon. You should be able to draw a line through the sauce on the back of the spoon and have it hold its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the sauce from heat and stir in the Dijon mustard and nutmeg. These ingredients enhance the cheese flavor without overwhelming it. Then add three-quarters of both the cheddar and Gruyère cheeses, stirring until completely melted and smooth. The residual heat will melt the cheese; avoid returning to high heat which could make the sauce grainy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Season the cheese sauce with salt and pepper to taste, remembering that cheese contains salt already. Combine the cooked macaroni with the cheese sauce, folding gently until every piece of pasta is coated in the creamy mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the mac and cheese to your baking dish and sprinkle with the remaining grated cheddar and Gruyère. In a small bowl, mix together the breadcrumbs, grated Parmesan, and melted butter until the crumbs are evenly moistened. This butter will help the topping turn golden and crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese. Bake in the preheated oven for 25-30 minutes until bubbling around the edges and the top is golden brown and crisp. If needed, place under the grill (broiler) for 1-2 minutes at the end to get an extra crispy top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from the oven and let stand for 5 minutes before serving - this allows the sauce to set slightly and prevents burning your mouth on molten cheese. Sprinkle with fresh parsley if using, and serve warm. The contrast between the crispy top and creamy interior makes this mac and cheese truly special.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Homemade Mac and Cheese Recipe?

The key ingredients include dried macaroni pasta, butter, plain flour, whole milk, Dijon mustard, ground nutmeg, mature cheddar, Gruyère cheese, and a topping made from breadcrumbs, Parmesan and melted butter. Salt, pepper and parsley are optional seasonings.

How to cook Homemade Mac and Cheese Recipe at home?

Learn how to cook Homemade Mac and Cheese Recipe by creating a roux with butter and flour, gradually whisking in milk until thickened, adding grated cheeses, combining with slightly undercooked macaroni, topping with a breadcrumb mixture, and baking until golden and bubbling. The slightly undercooked pasta ensures it doesn't become mushy while baking.

What's the secret to creating a smooth, lump-free cheese sauce?

The secret lies in making a proper roux first, then adding cold milk gradually while continuously whisking. Only add more milk once the previous addition is fully incorporated. Remove from heat before adding cheese to prevent it from becoming grainy, and always use freshly grated cheese rather than pre-packaged for better melting.

Why does my baked mac and cheese sometimes turn out dry?

Dry mac and cheese typically results from too little sauce, overcooking the pasta before baking, or excessive oven time. Cook pasta 2 minutes less than package instructions, ensure your sauce is slightly looser than desired (it will thicken during baking), and cover with foil if the top browns too quickly.

Can I make this dish ahead of time for entertaining?

Yes, you can assemble the mac and cheese up to 24 hours ahead but don't add the breadcrumb topping until ready to bake. Refrigerate covered, then bring to room temperature for 30 minutes before baking. Add 10-15 minutes to the baking time if cooking from chilled, and add breadcrumbs just before baking.

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