This Mac and Cheese is all about comfort and ease. Whether it’s a weeknight dinner or a gathering with friends, this dish brings everyone together with its creamy, cheesy goodness. You’ll appreciate how simple it is to make and how it satisfies any craving for a hearty, no-fuss meal.
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I love making this Mac and Cheese, especially for the holidays like Thanksgiving and Christmas, when comfort food takes center stage. It’s also perfect for gamedays, like Super Bowl Sunday when everyone wants something warm and satisfying to snack on. It’s ready in 20 minutes, making it great for busy weeknights or when you want to treat your family without spending hours in the kitchen.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Mac and Cheese with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this Mac and Cheese is simple, and you’ll love the results if you follow these steps.
Cook the Pasta
Boil the pasta according to the package directions, drain, and set it aside.
Prepare the Base
Melt half of the butter in a non-stick skillet over medium heat. Toss in the minced garlic and cook for a couple of minutes until it’s fragrant and lightly golden.
Make the Roux
Stir in the mustard and flour, mixing until it forms a smooth paste. This step helps build the base of your creamy sauce.
Create the Cheese Sauce
Slowly pour in the whole milk while stirring constantly. Add the grated cheddar and Parmesan cheese.
Lower the heat to medium-low and keep stirring until the cheese is fully melted and the sauce is velvety smooth.
Combine and Transfer
Add the cooked pasta to the cheese sauce and stir until every piece is coated with that cheesy goodness.
Preheat your oven to 180ºC (350ºF) and transfer the pasta mixture to a baking dish.
Add Topping and Bake
Sprinkle the breadcrumbs evenly over the top.
Pop the dish into the oven and bake for about 10 minutes or until the top is golden and crispy.
Recipe Notes and Expert Tips
I’ve put together a few tips to help you get the best results with this recipe:
- Perfect Pasta: Cook the pasta just until al dente to keep it firm when baked with the sauce.
- Roux Consistency: Stir the flour and butter until smooth before adding the milk to prevent lumps.
- Cheese Choices: Add a handful of Gruyere for an extra layer of flavor. This addition brings a nutty and complex taste that pairs beautifully with cheddar.
- Avoid Overcooking: Bake only until the top is golden to keep the pasta moist. Overbaking can dry out the dish and make it less creamy.
- Breadcrumb Boost: Mix the breadcrumbs with melted butter for a crunchier, richer topping.
- Smooth Sauce: Add the cheese slowly and keep the heat low to avoid curdling. High heat can cause the cheese to separate, leading to a grainy sauce.
- Add a Kick: Sprinkle a little cayenne or smoked paprika for a subtle spicy twist.
- Creamier Result: Swap some of the milk for a splash of cream to make the sauce extra rich
How to Store Leftover Mac and Cheese
Store leftover Mac and Cheese in an airtight container in the fridge for up to 3 days. Make sure it has cooled completely before refrigerating to maintain its texture.
For best results, reheat in the oven or on the stovetop rather than the microwave, as this helps keep the sauce creamy.
This dish freezes well too—portion it out and store in a freezer-safe container for up to 2 months.
To freeze, allow it to cool fully, then cover tightly with plastic wrap or place in an airtight container.
When reheating, thaw overnight in the refrigerator and warm in the oven at 180ºC (350ºF) until heated through, covering with foil if needed to prevent the top from over-browning.
What to Serve with Homemade Mac and Cheese
Serve this Mac and Cheese with a simple green salad or steamed veggies to balance out the meal.
The crisp, fresh flavors of a cucumber and tomato salad also pair well with the richness of the dish.
Garlic bread or roasted broccoli make excellent sides that complement the creamy pasta. For a heartier option, serve with grilled chicken or pan-seared salmon to add protein and variety to your meal.
More Side Recipes You Will Love
I’ve added more side recipes that I think you’ll enjoy trying!
- Cauliflower Casserole
- Easy Cornbread
- Waldorf Salad
- Twice Baked Potatoes
Ultimate Homemade Mac and Cheese
Add Preferred SourceIngredients
- ¼ cup butter divided
- 2 ½ cups elbow pasta
- 1 garlic clove minced
- 2 tablespoons mustard
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 ½ cups mature cheddar grated
- ¼ cup Parmesan grated
- 2 tablespoons bread crumbs
Instructions
- Boil the pasta according to the package directions, then drain and set it aside.2 ½ cups elbow pasta
- Melt half of the butter in a non-stick skillet over medium heat. Add the minced garlic and cook for a couple of minutes until it’s fragrant and lightly golden.¼ cup butter, 1 garlic clove
- Stir in the mustard and flour, mixing until smooth and creamy.2 tablespoons mustard, 3 tablespoons all-purpose flour
- Gradually pour in the whole milk, stirring continuously. Add the cheddar and Parmesan cheese and lower the heat to medium-low. Keep stirring until the cheese has melted and the sauce is smooth and velvety. Add the cooked pasta to the sauce and stir until well coated.2 cups whole milk, 1 ½ cups mature cheddar, ¼ cup Parmesan grated
- Preheat the oven to 180ºC (350ºF). Transfer the pasta mixture to a baking dish and sprinkle breadcrumbs over the top. Bake for approximately 10 minutes or until the top is golden and crispy.2 tablespoons bread crumbs
- Serve warm and enjoy!
Notes
- Perfect Pasta: Cook the pasta just until al dente to keep it firm when baked with the sauce.
- Roux Consistency: Stir the flour and butter until smooth before adding the milk to prevent lumps.
- Cheese Choices: Add a handful of Gruyere for an extra layer of flavor. This addition brings a nutty and complex taste that pairs beautifully with cheddar.
- Avoid Overcooking: Bake only until the top is golden to keep the pasta moist. Overbaking can dry out the dish and make it less creamy.
- Breadcrumb Boost: Mix the breadcrumbs with melted butter for a crunchier, richer topping.
- Smooth Sauce: Add the cheese slowly and keep the heat low to avoid curdling. High heat can cause the cheese to separate, leading to a grainy sauce.
- Add a Kick: Sprinkle a little cayenne or smoked paprika for a subtle spicy twist.
- Creamier Result: Swap some of the milk for a splash of cream to make the sauce extra rich
