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Homemade Macaroni and Cheese
5 from 36 votes

Homemade Macaroni and Cheese

This homemade macaroni and cheese recipe combines elbow pasta with a creamy cheese sauce made from sharp cheddar and Gruyere cheeses. The sauce is thickened with a butter and flour roux, blended with half-and-half and whole milk, and seasoned with salt, pepper, nutmeg, and dried mustard. Baked briefly with additional cheese and optional panko breadcrumbs, it achieves a rich, cheesy texture with a lightly browned top, making it an indulgent comfort food suitable for family dinners or casual gatherings.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8
Course: Side Dish, Main Course, Dinner, Others

Ingredients

  • 1 lb. macaroni
  • 1/2 cup butter
  • 1/3 cup flour
  • 3 cups half-and-half
  • 1 cup milk whole
  • 2 teaspoons salt plus more to taste
  • 1 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried mustard
  • 4 cups cheddar cheese grated (divided, sharp
  • 2 cups gruyere cheese or Swiss, grated (divided)
  • Optional Topping:
  • 1 1/2 cup panko bread crumbs

Instructions

    Cup of Yum
  1. In a large pot, bring salted water to a boil. Add macaroni and cook according to package instructions. Drain.
  2. Meanwhile, melt butter over medium heat in large saucepan or skillet. Once butter is melted, stir in flour and use a whisk to make a smooth paste.
  3. Stir in half-n-half and keep whisking until smooth. Stir in whole milk. Cook until thickened and begins to coat the back of a spoon.
  4. Add salt, pepper, nutmeg, and dried mustard.
  5. Reduce heat to medium-low. Stir in 2 cups (reserve 2 cups for later) of sharp cheddar cheese, in small increments, and keep whisking until melted. This helps to keep the cheese from clumping. Stir in 2 cups of Gruyere cheese until creamy.
  6. Toss drained pasta with creamy cheese sauce.
  7. Pour 1/2 pasta mixture into 9 x 13 baking dish. Top with 1 cup sharp cheddar cheese. Top with remaining mac n' cheese.
  8. Sprinkle with remaining 1 cup of sharp cheddar cheese.
  9. Optional: top with panko breadcrumbs.
  10. Bake at 350 degrees for 5-6 minutes or until cheese is bubbly and melted or place under the broil setting for 2-3 minutes.

Notes

  • For best texture, add cheddar cheese gradually to the sauce to prevent clumping.
  • The optional panko breadcrumb topping adds a crispy contrast to the creamy macaroni.
  • Bake just until cheese melts and topping is slightly browned, about 5-6 minutes.
  • Season sauce carefully, adjusting salt and pepper to taste before baking.