Homemade Macaroni and Cheese (2023)

ClassicHomemade Macaroni and CheeseMade with small crust, cheddar cheese and a simple creamy sauce, all baked to perfection in the oven. This recipe includes tips, tricks, and photos for making the PERFECT macaroni and cheese.

This macaroni and cheese recipe shares many similarities with another one of my favorites;Ziti baked in a skillet. Both are creamy and dreamy, comfort foods that bake to perfection in the oven.

Pasta with cheese

I'm sure most adults love a great homemade macaroni cheese recipe as much as our kids do! My kids will love a box of Kraft Macaroni and a day, but everyone gets extra excited when I make homemade Macaroni and Cheese, and for good reason!

This recipe is incredibly easy and your kids would probably love to help you make it! I let my little ones help grate the cheese and measure the macaroni.

To me, macaroni and cheese should have a smooth, creamy cheese sauce, and I've played around enough in this department to understand that there are some simple things you can do to get that smooth sauce we all love on ours want pasta. !

How to AVOID Granulated Cheese Sauce:

• The type of cheddar cheese makes a difference.Quality aged cheddar cheese gives you a stronger flavor and smoother texture. Milder, cheaper cheddars have less flavor and almost a grainier taste.
• Use grated cream cheese.Store-bought, pre-shredded cheese doesn't melt like freshly grated cheese, and grating the cheese helps it melt smoothly and evenly throughout the sauce.
• Bring the cheese to room temperature.I like to grate the cheese first before continuing with the recipe. This allows it to come up to room temperature while I prepare the white sauce.
• Use low heat.In order for the cheese to melt properly and smoothly, we want it to have gradual temperature changes (like when we break it up and let it come to room temperature at the beginning of the recipe). When adding the cheese to the white sauce, remove the sauce from the heat and let cool for a few minutes. It just has to be hot enough to melt the cheese.
• don't stir too much the sauceonce the cheese melts. Add the pasta and quickly combine in the pan and place in the oven.

AVOID pre-grated cheese!

I know they come in very handy, but not only does pre-cooked cheese not taste as good, but it comes mixed with different types of powders that keep it from melting, just like shredded cream cheese. While it's not a matter of life and death, I recommend getting your block grater and grating fresh cheese for your homemade macaroni and cheese! You will not regret it!

8 simple ingredients are ALL you need:

• Elbow Pasta: This is my favorite for this recipe, but any other pasta will do.
• Butter - Works salted or unsalted, just adjust the amount of salt you add depending on the butter.
• Flour
• Sal
• black pepper
• Leite
• half and half
• Shredded Cheddar Cheese - The higher quality aged cheddar, the better!

Perfect Macaroni and Cheese in 5 Steps:

1. Preheat the oven.Preheat to 325 degrees and lightly grease a square casserole dish.
2. cook noodles.Boil the pasta lightly (about 1 minute al dente). Run and book.
3. Do the Mehlschwitze.Melt the butter in a medium saucepan over medium heat. Mix flour, salt and pepper. Boil 2 minutes.
4. Add milk and cheese.Gradually add the milk and half and half, stirring constantly. Keep away from heat. Add 1 cup grated cheese to the sauce and stir until melted. Add the cooked macaroni noodles and mix well with the sauce.
5. pour on a baking sheet.Pour about half of the pasta mixture into the prepared casserole dish. Sprinkle ½ cup cheese on top. Pour the rest of the batter on top and sprinkle with the remaining cheese.

To bake or not to bake:

You don't have to bake the macaroni and cheese in this recipe. Everything is fully cooked and essentially ready to eat once you add the cheese and macaroni. However, I love the extra stickiness that comes when cheese is baked, and I find that baking adds a sophistication that you just can't achieve without it.

What cheese?

This classic macaroni and cheese recipe is made with cheddar cheese. I especially love medium to strong cheddar, but any flavor will do. If you want a fancier macaroni and cheese or are really trying to wow a crowd, you can use a combination of different cheeses. Just be sure to choose a cheese that melts well, like white cheddar, smoked gouda, gruyere, brie, goat's cheese, mozzarella, or fontina.

Freezing and Storage:

This recipe freezes well. As with my other frozen meals, I like to make two and freeze one for another day. You should freeze this dish before baking it in the oven! Be sure to let the macaroni and cheese cool completely, then pour into a freezer-safe dish, cover tightly, and freeze for up to 3 months.

To warm up:

• Frozen: Bake frozen at 350 degrees F for 70-80 minutes or until fully hot.
• Thawed: Cover macaroni and cheese with a sheet of aluminum foil and bake at 325ºF for 20 minutes.

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Have you tried this recipe?!

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I originally shared this recipe in July 2014. Updated August 2019.