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Homemade Mac and Cheese Right Here: Classic Baked Recipe

A close-up serving of Homemade Mac and Cheese Right Here showing gooey cheese pulls and a golden, crispy breadcrumb topping.
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Follow this straightforward guide to make a classic, creamy, baked homemade macaroni and cheese from scratch. This is your definitive recipe for comfort food.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika
  • 4 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 cup panko breadcrumbs (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan over medium heat, melt the 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and paprika.
  6. Add the cheddar cheese and Gruyère cheese to the sauce, stirring until completely melted and smooth. This is your creamy cheese sauce.
  7. Fold the cooked, drained macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese.
  10. Bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbly. Let it rest for 5 minutes before serving.

Notes

  • For an extra cheesy flavor, use a mix of your favorite sharp cheeses.
  • Warming the milk before adding it to the roux helps prevent lumps in the sauce.
  • If you prefer a stovetop version, skip steps 4, 5, 6, 7, and 8, and simply stir the pasta into the sauce and serve immediately.

Nutrition

Find it online: https://tasteportfolio.com/homemade-mac-and-cheese-right-here/