Simple Homemade Creamy Mac and Cheese

January 15, 2025

Ready to dive into the ultimate comfort food? This simple homemade creamy mac and cheese is everything—rich, cheesy, and oh-so-satisfying! Forget the box mix, because you’re about to create silky, cheesy perfection in your own kitchen. Let’s get cooking!

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Ah, mac and cheese, the reigning champ of comfort food! There’s something so nostalgic about a warm, cheesy bowl of this classic dish. Maybe it takes you back to childhood dinners or cozy nights in. But let me tell you, this simple homemade creamy mac and cheese will make you forget all about those box mixes. Nope, we’re taking things up a notch with silky, melty perfection made right in your own kitchen. It’s the kind of recipe that turns an ordinary weeknight into something a little special, a little indulgent, and a lot delicious.

Simple Homemade Creamy Mac and Cheese Recipe

What makes this mac and cheese so magical? It’s all about the creamy, velvety sauce that lovingly clings to every twist and turn of your pasta. The secret here is a rich combination of butter, flour, milk, and—drumroll please—loads of cheese! But we don’t stop there. For that extra cheesiness, a combo of sharp cheddar and gruyere gives the dish some tangy, nutty depth. Oh, and a touch of Dijon mustard adds just the right zing to balance all that creamy goodness. It’s a simple recipe, but trust me, the flavor complexity is next level.

Now, let’s talk tips. First, don’t skimp on the cheese quality—good cheeses melt better and taste better! Grating your own cheese (instead of reaching for the pre-shredded bags) is key to achieving that dreamy, smooth sauce. Also, don’t overcook the pasta; you want it perfectly al dente so it holds up to all the cheesy glory. And here’s a pro move: Warm your milk before adding it to the roux. This small step makes the sauce smooth as silk, no lumps in sight. It’s like magic in a saucepan!

When the mac and cheese is ready, I promise you’ll want to grab a spoon and dive right in, but hold on—there’s room to play here! You can top it with buttery breadcrumbs and pop it under the broiler for golden, crispy goodness. Or mix in some cooked bacon, roasted broccoli, or even a handful of caramelized onions for a flavor twist. This dish is so versatile that you can easily make it your own. Serve it as a side dish, or let it steal the show as a main course. Either way, one thing’s for sure: Every bite will have you coming back for more.

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Prep Time

10 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•2 cups elbow macaroni
•4 tablespoons unsalted butter
•1/4 cup all-purpose flour
•2 cups whole milk
•1 cup heavy cream
•2 cups shredded sharp cheddar cheese
•1 cup shredded mozzarella cheese
•1/2 teaspoon garlic powder
•1/4 teaspoon smoked paprika
•Salt, to taste
•Black pepper, to taste

Instructions

1
Bring a large pot of salted water to a boil, then cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2
In the same pot, melt the butter over medium heat.
3
Whisk in the flour to create a roux, stirring constantly for about 1-2 minutes to cook out the raw flour taste.
4
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Bring to a simmer and cook until slightly thickened, about 5 minutes.
5
Reduce the heat to low and slowly stir in the cheddar and mozzarella cheeses until fully melted and smooth.
6
Season the cheese sauce with garlic powder, smoked paprika, salt, and black pepper to taste.
7
Add the cooked macaroni to the cheese sauce and stir to coat evenly.
8
Serve immediately while hot and creamy.

Nutrition Information

Calories

550 calories per serving

Protein

20g

Carbs

45g

Fat

30g

Frequently Asked Questions

Q: Can I use a different type of cheese instead of sharp cheddar and mozzarella?

A: Yes, you can substitute the cheeses based on your preference. Gruyère, Monterey Jack, or Colby work well for a creamy texture. If you prefer a stronger flavor, try Parmesan or fontina. However, avoid pre-shredded cheese as it often contains anti-caking agents that can affect the smoothness of the sauce.

Q: Can I use a milk alternative instead of whole milk and heavy cream?

A: Yes, you can substitute the dairy with plant-based options. Use unsweetened almond, cashew, or oat milk as a replacement for whole milk, and canned coconut milk or a thick oat cream alternative for the heavy cream. Keep in mind that this may slightly alter the flavor and texture of the dish.

Q: Why is my cheese sauce grainy or clumpy?

A: A grainy or clumpy cheese sauce usually happens if the cheese is added too quickly or the heat is too high. Reduce the heat to low before adding the cheese and stir it in gradually, allowing each handful to fully melt before adding more. Also, ensure you're using freshly shredded cheese for the best results.

Q: Can I make this mac and cheese ahead of time?

A: Yes, you can prepare it ahead of time. Cook the macaroni and make the cheese sauce, then combine them. Allow it to cool completely, transfer to a baking dish, and refrigerate for up to 24 hours. To reheat, cover with foil and warm in a 350°F oven for about 20-30 minutes. Add a splash of milk to restore creaminess if needed.

Q: How should I store leftovers and reheat them properly?

A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, add a splash of milk to the mac and cheese and warm it gently on the stovetop over low heat, stirring frequently. Alternatively, microwave it in short intervals, stirring in between to ensure even heating.

Q: Can I add extra ingredients to this mac and cheese?

A: Absolutely! You can stir in cooked bacon, shredded chicken, sautéed spinach, or roasted vegetables like broccoli or mushrooms for added flavor and texture. For some spice, add diced jalapeños, a pinch of cayenne pepper, or a drizzle of hot sauce.

Q: What can I serve with this mac and cheese?

A: Mac and cheese pairs well with a crisp side salad, roasted vegetables, or garlic bread for a balanced meal. It's also a great side dish for barbecue items like ribs, grilled chicken, or pulled pork.

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