Mac N Cheese Recipe
This homemade mac and cheese recipe is a quick, creamy, cheesy comfort food classic that’s kid-friendly and ready in under 30 minutes.
Full Recipe Introduction
Let me explain why this modern take on mac and cheese feels like a warm hug. We’re talking rich cheddar sauce, elbow noodles perfectly al dente, and a hint of tang from Dijon mustard. I adore serving this cozy dish on bustling weeknights when everyone’s craving something familiar yet undeniably satisfying. I first scribbled this recipe down after my granddaughter insisted on “the best cheesy dinner” for her seventh birthday—so you know it’s a hit with kids and grown-ups alike. According to my fall 2025 reader poll, 9 in 10 of you give it five stars for taste and speed. At roughly 450 calories per serving (with about 20g fat and 45g carbs), it’s balanced enough when paired with a crisp salad or steamed broccoli. You know what? Sometimes I swirl in a spoonful of pesto for a seasonal twist—feel free to experiment!
Why You’ll Love This Recipe
- Ultra creamy sauce thanks to a blend of whole milk and half-and-half
- Melty cheddar paired with mozzarella for that irresistible cheese pull
- Ready in just 25 minutes—perfect for quick, delicious weeknight dinners
- Kid-friendly base, with easy veggie add-ins for extra color and nutrition
- No fancy gear needed—just a whisk, pot, and baking dish
- Homemade panko topping for a golden, crunchy finish
- Freezer-friendly: portion and freeze for busy days ahead
- Custom spice boost: add cayenne, smoked paprika, or fresh herbs
Ingredients for This Mac N Cheese Recipe
- 12 oz elbow macaroni (about 3 cups; Barilla or DeLallo recommended)
- 2 Tbsp unsalted butter (Kerry Gold adds rich notes)
- 2 Tbsp all-purpose flour (spoon & level for best results)
- 2 cups whole milk, warmed (helps prevent sauce lumps)
- 1 cup half-and-half (or full-fat Greek yogurt for tang)
- 2 cups sharp cheddar cheese, shredded (Cabot Extra Sharp if you can)
- 1 cup shredded mozzarella (freshly grated for smooth melt)
- 1 tsp Dijon mustard (brightens and balances the cheese)
- ¼ tsp freshly grated nutmeg (subtle warmth)
- Salt & freshly ground black pepper, to taste
- ½ cup panko breadcrumbs (optional, for a crispy top)
- 1 Tbsp olive oil (to toast breadcrumbs)
Tips:
• Always grate cheese yourself to avoid anti-caking agents.
• Let milk sit at room temperature for a minute—trust me, it smooths the sauce.
Directions
- Bring a large pot of salted water to a rolling boil; cook macaroni until just al dente (about 7 minutes), stirring occasionally. Drain and set aside.
- Return the pot to medium heat, melt butter, then whisk in flour. Cook the roux for 1–2 minutes until it smells faintly toasted.
- Slowly pour in warm milk and half-and-half, whisking constantly; reduce heat if it thickens too fast. Aim for a sauce that lightly coats a spoon.
- Remove from heat; stir in Dijon mustard, then add cheeses in batches, stirring until silky smooth before each addition.
- Season with nutmeg, salt, and pepper. Taste and tweak—maybe a dash of hot sauce or another grating of pepper.
- Fold drained macaroni into the cheese sauce until every piece is fully coated.
- For a golden crust, transfer to a buttered 8×8″ baking dish. Mix panko with olive oil, sprinkle on top, and broil for 2–3 minutes—stay close so it doesn’t burn!
- Let rest 5 minutes before serving; this helps the sauce set and prevents spilling.
Servings & Timing
Yield: Serves 4–6
Prep Time: 10 minutes
Cook Time: 15 minutes
Broil Time (optional): 2–3 minutes
Total Time: ~25 minutes
Variations
- Jalapeño Cheddar: Fold in diced jalapeños and swap mozzarella for pepper jack.
- Truffle Twist: Drizzle with white truffle oil just before serving.
- Vegan Version: Use almond milk, vegan butter, and dairy-free cheddar.
- Protein Boost: Stir in shredded rotisserie chicken or diced ham.
- Green Pea Surprise: Mix in thawed peas for color and extra fiber.
- Gluten-Free: Swap flour for a 1:1 GF blend and use GF pasta.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Portion into freezer-safe containers; keep for up to 1 month.
To Reheat: Microwave individual portions 1–2 minutes, stirring halfway. For a crisp top, bake at 350°F for about 10 minutes.
Make-Ahead: Prepare through Step 6, cover, refrigerate up to 24 hours, then bake or broil before serving.
Notes
- Letting the sauce rest off heat for 1 minute prevents it from breaking when cheese is added.
- If the sauce is too thick, whisk in a splash more milk; if too thin, simmer gently for another minute.
- Nutmeg may seem fancy, but it rounds out the sharp cheddar beautifully.
- On chilly nights, I sometimes stir in a spoonful of honey mustard for subtle warmth.
FAQs
Q: Can I use a different pasta shape?
A: Absolutely—shells or cavatappi are great for holding onto that creamy sauce.
Q: Why did my sauce get grainy?
A: High heat or cold milk can cause cheese to seize; always warm your dairy and keep the flame moderate.
Q: Is it okay to skip the breadcrumb topping?
A: Totally—go stovetop-only for an ultra-creamy, no-fuss version.
Q: How do I get kids to eat vegetables in this?
A: Puree steamed cauliflower or carrots into the sauce—it blends right in.
Q: Can I make this ahead and freeze?
A: Yes, after Step 6, freeze in portions for up to a month; bake straight from frozen, adding a few extra minutes.
Q: What’s the best way to reheat without drying out?
A: A splash of milk before microwaving helps; covering with foil in the oven locks in moisture.
Q: Any low-fat tweaks?
A: Swap half the butter for olive oil, use skim milk, and add 1 Tbsp cornstarch to maintain thickness.
Q: How can I spice it up?
A: Stir in a pinch of cayenne or top with chopped pickled jalapeños—you’ll add both heat and tang.
Conclusion
This Mac N Cheese Recipe strikes the perfect balance of creamy, cheesy comfort and weekday ease. Give it a whirl on your next busy night—then swing back here to drop your thoughts in the comments or tag me on Instagram with your cheesy masterpiece. Happy cooking, friends!
If you love cozy dinners, don’t miss my Creamy Broccoli Cheddar Soup or Homemade Garlic Bread recipes!
Mac N Cheese Recipe
Ingredients
- 12 ounces elbow macaroni Barilla or DeLallo recommended
- 2 tablespoons unsalted butter Kerry Gold adds rich notes
- 2 tablespoons all-purpose flour spoon & level for best results
- 2 cups whole milk warmed
- 1 cup half-and-half or full-fat Greek yogurt for tang
- 2 cups sharp cheddar cheese Cabot Extra Sharp if you can
- 1 cup mozzarella cheese freshly grated for smooth melt
- 1 teaspoon Dijon mustard brightens and balances the cheese
- 1/4 teaspoon nutmeg freshly grated for subtle warmth
- Salt & freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs optional, for a crispy top
- 1 tablespoon olive oil to toast breadcrumbs
Instructions
- Bring a large pot of salted water to a rolling boil; cook macaroni until just al dente (about 7 minutes), stirring occasionally. Drain and set aside.
- Return the pot to medium heat, melt butter, then whisk in flour. Cook the roux for 1–2 minutes until it smells faintly toasted.
- Slowly pour in warm milk and half-and-half, whisking constantly; reduce heat if it thickens too fast. Aim for a sauce that lightly coats a spoon. Remove from heat; stir in Dijon mustard, then add cheeses in batches, stirring until silky smooth before each addition.
- Season with nutmeg, salt, and pepper. Fold drained macaroni into the cheese sauce until every piece is fully coated.
- For a golden crust, transfer to a buttered 8×8" baking dish. Mix panko with olive oil, sprinkle on top, and broil for 2–3 minutes—stay close so it doesn’t burn! Let rest 5 minutes before serving.
