Homemade Macaroni and Cheese
Old-fashioned, better than store-bought, Homemade Macaroni and Cheese is pure comfort food. It’s made from scratch with all the cheesy goodness you crave. Add it to your dinner routine and watch it become a new favorite.
Homemade Macaroni and Cheese tastes so rich and indulgent with ooey-gooey goodness because we’re using three kinds of cheese. And we’re layering it in the pan with fresh, grated cheese. Every bite is creamy, melty, and perfectly seasoned for that homemade touch.
Ingredients for Homemade Macaroni and Cheese
Meal planning is easier when you shop with intention. A solid grocery list means you’ll have all the ingredients ready and won’t be tempted to skip or swap.
Here’s what you’ll need:
- sharp cheddar cheese
- colby jack cheese
- mozzarella cheese
- macaroni noodles or cavatappi (see note below on other pastas that work just as well as elbow macaroni!)
- garlic powder
- paprika
- salt
- ground pepper
- butter
- all-purpose flour
- evaporated milk
- heavy cream
- dijon mustard
Dijon mustard adds just enough acidity to balance the richness of all that cheese. It brightens the sauce so it tastes creamy without feeling too heavy.
Don’t Have Macaroni Noodles? No problem!
You don’t have to stick to elbow macaroni when making homemade mac and cheese; any tube or cup-shaped pasta will work just as well. These shapes work best because they hold creamy cheese sauce in every bite, which is part the best comfort food experience, in my humble opinion.
If you’re out of macaroni, try one of these instead:
- penne
- rigatoni
- ziti
- cavatappi
- shells
- ditalini
- tubetti
- campanelle
Meal Prep This Recipe
Homemade macaroni and cheese is perfect for meal-prepping for work lunches. After baking, portion it into individual airtight containers. Reheat in the microwave or oven for quick, satisfying lunches or dinners throughout the week.
Storing Leftovers
Store leftovers in the refrigerator in a covered dish or sealed container for up to 4 days. Reheat in the oven at 350°F until warmed through or in the microwave for a faster option.
Macaroni and Cheese
Ingredients
- 1 lb block sharp cheddar cheese
- 1 lb block colby jack cheese
- 8 oz block mozzarella cheese
- 1 lb cavatappi pasta or macaroni noodles
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp ground pepper
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 12 oz can evaporated milk
- 2 cups heavy cream
- 1 tbsp Dijon mustard
Instructions
- Preheat oven to 350°F. Lightly butter a 9×13-inch casserole dish and set aside
- Shred all cheese blocks and mix in a large bowl, then set aside
- Bring a large pot of water to a boil, salt generously, and cook pasta until al dente. Drain and set aside
- Mix garlic powder, paprika, salt, and pepper in a small bowl
- Melt butter in a large skillet over medium heat. Add half the seasoning mixture and stir for 30 seconds
- Whisk in flour to form a roux. Cook 1–2 minutes, stirring often
- Slowly whisk in evaporated milk, then heavy cream, whisking constantly until smooth
- Stir in remaining seasoning and Dijon mustard. Cook until thickened
- Add half of the shredded cheese to the sauce one handful at a time, whisking until melted before adding more
- In a large bowl, combine cooked pasta with cheese sauce
- Pour half of the pasta mixture into the casserole dish, top with half the reserved cheese
- Add the remaining pasta mixture, then top with remaining cheese
- Bake for 25–30 minutes until bubbly
- Broil for 2 minutes until golden brown on top
