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Creamy Homemade Mac and Cheese

Rich, buttery, and ultra-creamy homemade mac and cheese that delivers maximum comfort and flavor, perfect for weeknight dinners or indulgent cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 8 ounces of elbow macaroni
  • 2 cups of shredded sharp cheddar cheese
  • 1 cup of shredded mozzarella cheese
  • 2 tablespoons of butter
  • 2 tablespoons of all purpose flour
  • 2 cups of milk
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of mustard powder
  • Freshly ground black pepper to taste

Method
 

  1. Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue whisking for 1 minute to cook out the raw flour taste.
  3. Gradually whisk in the milk, making sure there are no lumps. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  4. Reduce the heat to low and slowly stir in the shredded sharp cheddar and mozzarella cheese until melted and smooth.
  5. Add salt, garlic powder, mustard powder, and freshly ground black pepper to taste. Stir well and taste to adjust seasonings.
  6. Add the cooked macaroni to the cheese sauce and stir until all noodles are evenly coated. If the sauce is too thick, add a splash of milk. If too thin, cook for another 1-2 minutes.
  7. For a baked version, transfer mac and cheese to a greased baking dish. Top with extra cheese or breadcrumbs if desired. Bake at 375°F (190°C) for 15 minutes until golden and bubbly on top.

Notes

Use freshly shredded cheese for optimal melting and creaminess. Avoid overcooking the pasta to maintain the right texture. Store leftovers in an airtight container and reheat gently with a splash of milk.