Creamy Homemade Mac and Cheese: A Family Favorite Recipe (Print Version)

Learn how to make truly creamy homemade mac and cheese with my family's secret tips. It’s comforting, cheesy, and always a hit!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 pound (450g) elbow macaroni
02 - 1/2 cup (113g) unsalted butter
03 - 1/2 cup (60g) all-purpose flour
04 - 3 cups (720ml) whole milk
05 - 1 cup (240ml) heavy cream

→ Cheesy Goodness

06 - 4 cups (450g) sharp cheddar cheese, freshly grated
07 - 2 cups (225g) Gruyère cheese, freshly grated
08 - 4 oz (113g) cream cheese, softened and cut into cubes

→ Flavor Boosters

09 - 1 tablespoon Dijon mustard
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon garlic powder
12 - 1 teaspoon salt (or to taste)
13 - 1/2 teaspoon freshly ground black pepper (or to taste)

→ Optional Toppings

14 - 1 cup panko breadcrumbs, mixed with 2 tbsp melted butter (for baking)
15 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get a big pot of water boiling. Add a generous amount of salt – I always forget this part and then kick myself! Cook your elbow macaroni according to package directions until it's just al dente. We want it to have a little bite because it’s going to finish cooking in the cheese sauce. Drain it well, don't rinse, and set it aside. You'll see steam rising, that's good, it helps the sauce cling later!
02 - In a large saucepan or Dutch oven, melt the butter over medium heat. Once it's all bubbly and melted, sprinkle in the flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it smells a little nutty and turns a light golden color. This is where you build the foundation for your creamy homemade mac and cheese, so don't rush it like I once did and end up with a floury taste.
03 - Slowly, and I mean slowly, pour in the whole milk and heavy cream, whisking continuously. This is crucial for a smooth sauce. If you dump it all in at once, you’ll get lumps, and honestly, nobody wants lumpy cheese sauce. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes. It should coat the back of a spoon, looking all velvety and inviting!
04 - Reduce the heat to low. Now for the good part! Add your grated sharp cheddar, Gruyère, and cream cheese. Stir constantly until all the cheese has melted and the sauce is smooth and glorious. Don't let it boil, or your cheese might get grumpy and separate, which I learned the hard way once – total kitchen disaster! It should smell absolutely divine at this point, a rich, cheesy aroma filling your kitchen.
05 - Stir in the Dijon mustard, smoked paprika, garlic powder, salt, and black pepper. Taste it! Adjust the seasonings as you like. This is your creamy homemade mac and cheese, after all. Then, add the drained macaroni to the cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, golden sauce. I love seeing the pasta disappear into the cheesy goodness.
06 - Dish out your warm, bubbling creamy homemade mac and cheese immediately! It’s best when it’s fresh off the stove, all gooey and comforting. You can garnish with a little extra cheese or some fresh parsley if you're feeling fancy. The texture should be incredibly smooth, the taste deeply cheesy, and the smell? Pure happiness. Honestly, it’s a masterpiece every time.

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded can make it grainy.
02 - To reheat leftovers, add a splash of milk or cream and warm gently on the stovetop.
03 - Try adding a pinch of cayenne for a subtle kick, it really brightens the flavor.
04 - A simple green salad is the perfect fresh counterpoint to this rich dish.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 25g

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