Go Back

Homemade Macaroni and Cheese

A rich, creamy homemade macaroni and cheese packed with flavorful cheeses and velvety sauce. A comfort food classic made easy and irresistibly delicious.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 and a half cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded gruyère cheese
  • Half cup shredded Monterey Jack cheese
  • Half cup grated Parmesan cheese
  • Half teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: breadcrumbs for topping

Method
 

  1. Bring a large pot of salted water to a boil. Add 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.
  3. Whisk in the flour and cook for about 1 minute until the mixture becomes a golden paste.
  4. Slowly pour in the whole milk and heavy cream while whisking constantly to avoid lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 5–7 minutes.
  5. Reduce the heat to low and gradually add sharp cheddar, gruyère, Monterey Jack, and Parmesan cheese, stirring until all the cheese is melted and the sauce is smooth.
  6. Stir in the garlic powder, salt, and black pepper to taste.
  7. Add the cooked macaroni to the cheese sauce and stir until well combined and all noodles are evenly coated.
  8. If using breadcrumbs for a crispy top, transfer the mac and cheese mixture to a baking dish, sprinkle breadcrumbs evenly over the top, and broil for 5 minutes or until golden brown. Watch carefully to avoid burning.

Notes

For best results, use full-fat dairy and freshly shredded cheese for a smoother, creamier sauce. Avoid overbaking to maintain creaminess. Let cheese reach room temperature before using to help it melt evenly.