Mac and Cheese Recipe (Stovetop & Baked)

Creamy, cheesy, and utterly delicious, this recipe for Mac and Cheese is the ultimate in comfort food. Made with a gooey, buttery homemade cheese sauce, this stovetop macaroni and cheese recipe is one of the best mac and cheese you will ever make. If you’re feeling ambitious, you can take things a step further by baking it into a delicious casserole with a crispy, crunchy breadcrumb topping. YUM!

About Macaroni and Cheese Recipe

Macaroni and cheese is known around the world as a classic, quick meal for kids. However, this is not the powdered cheese version you will find at the store.

Instead, this recipe is made entirely from scratch to produce the creamiest, cheesiest pasta around. The whole family is sure to love it!

Making homemade mac and cheese is actually quite easy once you know how to prepare the perfect cheese sauce.

It’s not difficult, but you do need to keep a few tips in mind to get a creamy, cheesy, and smooth sauce.

Now that we’ve discovered the secrets (which we’ll share below!), this macaroni and cheese meal ranks right up there with other popular American recipes.

Such as hash browns, Pancakes, Veggie Burgers, baked beans, Apple Pie, and Waffles. It’s no wonder that it is often served at holidays there!

How to make Mac and Cheese

This easy recipe for macaroni and cheese from scratch can either be made solely on the stovetop, or it can be taken one step further and baked to crispy, melty perfection.

Either option is delightful, so do what you have the time and patience for.

Cook Macaroni Pasta

1. Measure out 1 cup macaroni (a.k.a. elbow pasta), (100 grams or 3.5 ounces).

2. Boil the pasta in salted water per package instructions. I used 4 cups water, plus ½ teaspoon salt.

3. Cook the pasta until it is al dente, meaning just cooked with still a bit of a bite. You don’t want it to get too soft or mushy.

4. Drain the pasta using a colander or strainer.

Make Breadcrumb Topping (Optional, Use If Baking)

Making the breadcrumb topping is only necessary if you plan on baking the mac and cheese. Skip the following steps if you do not plan to bake the macaroni and cheese.

5. While the pasta is cooking, grease a baking pan with some softened butter.

6. Then in a microwave safe bowl, melt 1 teaspoon butter.

7. Now add ⅓ cup breadcrumbs to the melted butter.

Pro Tip: If you do not have store-bought breadcrumbs, you can easily make your own. Simply take 3 to 4 slices of bread that are 2 to 3 days old, tear them apart and grind them in a dry grinder or mixer.

8. With a spoon, mix the breadcrumbs with the melted butter very well. Set aside.

Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius). Feel free to add herbs or minced garlic here if you prefer.

Make Cheese Sauce

9. Heat 3 tablespoons butter in a thick-bottomed saucepan over a low flame.

10. The butter should be well heated, with a frothy, bubbly surface.

11. Then add 2 tablespoons of all-purpose flour.

12. Whisk the flour into the butter as soon as you add it. Act quickly here!

13. Keep on stirring so that lumps do not form.

14. The frequent stirring helps the flour to cook evenly.

15. You will see the flour frothing and bubbling up while stirring.

16. Sauté the flour until you get a nice, nutty aroma from it and the mixture is a pale golden color. Don’t over-brown the roux here, or you’ll risk it tasting bitter.

17. Keep the heat to the lowest setting. While continuously whisking, pour the milk in a gentle stream.

The milk has to be chilled/cold so that lumps do not form. If you use hot, warm, or room temperature milk, then lumps may form.

18. Stir frequently while the milk warms and heats up.

19. The sauce will begin to thicken, so continue to stir often.

20. When the sauce has thickened well, turn off the heat. A test is that the sauce should coat the back of a spoon.

Fun Fact: You just made béchamel, one of the French mother sauces! This can be eaten as is in other recipes (e.g. as a topping for crepes or a layer in lasagna), or you can add cheese to make a mornay for the mac and cheese!

21. Remove the saucepan from the heat and wait for a minute. Then add 150 grams (5.3 ounces) of your favorite shredded cheese.

I used a mix of cheddar, gouda and mozzarella. You can also use your own favorite blend of melty cheeses.

Just note that the flavor and taste of the dish depends largely on the kind of cheese you use. Be sure to shred your own cheese and do not buy packaged shredded cheese.

22. Again mix and stir so that the cheese melts.

23. The cheese needs to melt well in the hot white sauce (bechamel sauce). This is what will turn your white sauce into a smooth, creamy cheese sauce known as mornay.

24. Add ⅛ to ¼ teaspoon crushed black pepper and a pinch or two of grated nutmeg or nutmeg powder.

25. Add salt to taste.

Remember: Cheese already has salt in it, so add accordingly. I recommend about 2 to 3 pinches or about ⅛ teaspoon. You can taste the sauce first, then season to your liking.

26. Stir again.

Assembly Part I: Simply Mix

27. Now add the pasta to the cheese sauce.

28. With a spoon, mix thoroughly. The sauce should coat all of the macaroni very well.

29. Feel free to stop here! The macaroni and cheese is done and ready to serve. However, if you’d like to bake it before serving, proceed to the next step.

Assembly Part II: Bake Mac and Cheese

30. Pour the prepared mac and cheese into the greased pan.

31. Top evenly with the breadcrumbs and melted butter mixture.

32. Now sprinkle 2 to 3 tablespoons of the remaining shredded cheese on top.

33. Sprinkle some crushed black pepper on top of the cheese.

34. Bake in a preheated oven at 390 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes until the cheese melts and the mac and cheese is bubbly and hot. Be sure to check while baking as oven temperatures vary.

Pro Tip: If your topping is browning too quickly, use a piece of aluminum foil to tent over it. This will halt the browning process! Just be sure to leave it vented or the breadcrumbs will steam and become soggy.

35. Remove from oven and let stand for 5 minutes. Then serve baked mac and cheese hot.

Expert Tips

• Cook the sauce on a low heat from start to finish. Béchamel has a tendency to scorch and burn, so acting gently is in your best interest.
• Use a thick bottomed and heavy pan to help prevent scorching.
• Using chilled or cold milk does not lead to the formation of lumps when you’re making the béchamel.
• Be sure to stir the sauce frequently with a wired or balloon whisk.
• If the sauce becomes too thick, add a drizzle of hot milk to thin it out before you add the cheese.
• When adding shredded cheese, keep the pan on your workplace and not on the stove top or burner. Be sure to add a trivet or folded kitchen towel to protect your surfaces if necessary.
• Shred your own cheese. Packaged shredded cheese is coated in anti-caking agents that prevents it from melting well.  If you’re in a rush, consider using your food processor and the grating attachment.
• Feel free to eat the mac and cheese straight from the stovetop without baking. It will still be miles ahead of the boxed version in terms of flavor and consistency!

Optional Variations

• Baked: Baking macaroni and cheese is optional, but the extra step is well worth the effort. Be sure to coat the top with a layer of herbed bread crumbs for the ultimate satisfying crunch.
• Extra Seasonings: Feel free to add seasonings, herbs and spices of your choice. I keep it simple with crushed black pepper and a bit of ground nutmeg. A dash of mustard powder also perks up the flavor.
• With Veggies: To add some fiber and extra nutrition to your creamy pasta dish, simply mix in some steamed veggies. Green peas, broccoli, cauliflower, or sautéed spinach are among my favorites.

FAQs

This Mac and Cheese recipe from the archives first published in April 2015 has been republished and updated on May 2023.