Extra cheesy, creamy, and baked to golden perfection, this homemade mac and cheese is the ultimate crowd-pleaser for potlucks, family dinners, BBQs, and holiday spreads!
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Why You’ll Love This Homemade Baked Mac and Cheese
My biggest pet peeve? Mac and cheese that’s all creamy and not cheesy! That’s why I created this recipe: it’s unapologetically cheesy, with those perfect cheese strings as you scoop every bite. The sauce is rich and creamy without being heavy or gloopy, and the whole thing is crowned with a golden parmesan crust that adds just the right amount of *crisp* to balance the saucy middle. Serve it as-is, or make upscale Lobster Mac and Cheese if you’re feeling bougie (no judgement).
Regardless, this mac and cheese is guaranteed to disappear fast…and maybe even spark a little friendly competition over who gets the last bite!
Ingredients
- Elbow (macaroni) pasta – macaroni and cheese wouldn’t be “macaroni” without elbows! Look for “elbow” or “macaroni” pasta on the box (they are used interchangeably).
- Mozzarella cheese block – hand-grated mozzarella adds stringy goodness.
- Sharp cheddar cheese block – hand-grated sharp cheddar adds deep, cheesy flavor.
- Jarlsberg or Emmental cheese block – Jarlsberg or Emmental are both Swiss cheeses similar to Gruyère but without the hefty price tag. Either (or Gruyère) work, adding smooth, creaminess, and nutty flavor.
- Parmesan cheese block – parmesan (or Parmigiano-Reggiano if you want to splurge) adds amazing flavor and browns really well, sprinkled on top, when baking!
- Whole milk and half-and-half – a combo of whole milk and half-and-half creates the perfect creamy, saucy goodness without being too thick.
- All-purpose flour – flour creates the “roux” for a smooth, creamy sauce that doesn’t separate.
- Butter – butter is part of the “roux” that makes the amazingly rich and creamy sauce!
What Type of Cheese Is Best?
I recommend a blend of cheeses! I love using a mix of parmesan, mozzarella, sharp cheddar, and Jarlsberg or Emmental (Swiss cheeses that are less expensive than Gruyère).
Mozzarella gives you that gooey, melty goodness, sharp cheddar brings the tangy, classic mac and cheese flavor, and Jarlsberg or Emmental adds smooth, nutty richness that balances everything out. Topping it with parmesan before baking is a game-changer to get that golden top.
How to Make Homemade Mac and Cheese
You’re going to love this baked mac and cheese recipe for a lot of reasons, but one of them is because it’s actually easy to make! After you’ve grated all the cheese (which is a bit of a pain!), the rest is smooth sailing. Here are the steps with some photos to help you out (full recipe in recipe card below):
Boil pasta: Boil pasta for the cook time on the box minus 1 minute. Drain. Add 1 tablespoon butter and toss.
Make roux: In a separate large pan over medium heat, melt 4 tablespoons butter. Add flour and whisk.
Thicken sauce: Slowly add in milk and half-and-half, whisking into the flour mixture. Whisk for 8-14 minutes over medium heat, stirring constantly, until roux passes the wooden spoon test.
Add cheese: When roux has thickened, turn heat off and add mozzarella, cheddar, and Jarlsberg/Emmental (NOT parmesan). Stir until cheese melts.
Add pasta: Add pasta, salt and pepper, and toss.
Bake and serve! Pour pasta mixture into prepared baking dish. Sprinkle parmesan cheese on top. Bake for 25 minutes at 350℉, and enjoy!
Mix-In and Topping Ideas
Make your mac and cheese extra special with one or two of these additions and toppings:
- Cooked bacon or sausage
- Lobster Mac and Cheese
- Onions, chopped broccoli, sliced mushrooms or jalapeños
- Top with extra cheese, breadcrumbs or crushed crackers tossed in a little melted butter, or buffalo or Homemade BBQ Sauce drizzled on top!
FAQs
Let it cool to room temperature before covering tightly and storing in the fridge for up to 4 days!
Cover it with foil and bake at 325℉ for 15-25 minutes, adding a splash of milk or half-and-half towards the end to refresh! Or alternatively, heat in 30 second increments, in a covered dish in the microwave, until hot. Keep in mind reheated mac and cheese might not be quite as creamy.
Freeze in an airtight, freezer-safe container for up to 2 months, thawing in the fridge overnight before reheating.
This happens when you bake your mac and cheese for too long or at too high of a temperature. Don’t over-bake!
More Cheesy Recipes You’ll Love!
If you’ve tried this Homemade Mac and Cheese Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Homemade Baked Mac and Cheese
Equipment
- 9×13" baking dish
- Wooden spoon
- Cheese grater (preferably box grater)
Ingredients
- 1 pound elbow macaroni pasta
- 4 cups whole milk
- 1 cup half-and-half
- 1 ⅔ cups hand-grated mozzarella cheese, not fresh mozzarella (packed)
- 1 ⅔ cups hand-grated sharp cheddar cheese, packed
- 1 ⅔ cups hand-grated Jarlsberg or Emmental cheese, packed
- 1 cup hand-grated parmesan cheese, packed
- 5 tablespoons butter
- ⅓ cup all-purpose flour
- Salt and pepper, white or black pepper (to taste)
Instructions
- Grease a 9×13” baking dish. Preheat oven to 350℉.
- Boil pasta for the cook time on the box minus 1 minute. Drain. Add 1 tablespoon butter and toss to coat. Set aside.
- In a separate large pan over medium heat, add 4 tablespoons butter. Let melt. Add flour and whisk until incorporated.
- Slowly add in milk, and then half-and-half, whisking into the flour mixture.
- Whisk for 8-14 minutes over medium heat, stirring constantly, until roux passes the wooden spoon test (dip wooden spoon in roux and swipe finger down the back; if line stays clean without sauce running back, it’s thickened).
- When roux has thickened, turn heat off and add mozzarella, cheddar, and Jarlsberg/Emmental (NOT parmesan). Stir until cheese melts.
- Add pasta to cheese mixture, salt and pepper, and toss.
- Pour pasta mixture into prepared baking dish, smoothing out evenly.
- Sprinkle parmesan cheese on top. Bake for 25 minutes, and enjoy!
Video
Notes
- Grate the cheese first, before beginning the recipe!
- You can usually find a block of regular mozzarella cheese by the pre-grated bags of cheese! Jarlsberg and Emmental are mild, nutty Swiss cheeses that are less expensive than Gruyère. If you’d like to splurge, you can absolutely use Gruyère! You can use regular parmesan or Parmigiano-Reggiano.
- Use the coarse setting of a cheese grater!
- Don’t over-bake mac and cheese! Over-baking causes a gritty/lumpy texture.
- Browning too fast? Lightly tent mac and cheese with foil towards the end of baking if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am not usually a big fan of mac and cheese, but this is not your typical mac and cheese. The flavor is amazing, I think because of the combination of the four cheeses. The texture is just right and keeps you coming back for more! Thank you!
This is the biggest compliment! Thank you so much for your review ๐
Grace
This is definitely an artisan-crafted Mac and Cheese that bares no resemblance to the โotherโ Krafted Mac and Cheese.
Itโs intensely favored and decadently textured and will make adults swoon and kids beg for more!
WOW I couldn’t ask for a better description! Thanks for trying out my recipe and the rave review!
Grace
I almost wish this recipe wasn’t so good! It’s insane!! Thank you ๐
HA, I hear you!! Cheers!
Grace