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Classic Homemade Macaroni and Cheese

This classic comfort food perfectly marries creamy, cheesy goodness with a satisfying, chewy texture, making it an all-time favorite for all ages.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz macaroni pasta (elbow, shells, or any preferred shape)
  • 2 cups shredded cheddar cheese (sharp or mild) Choose based on preference.
  • ½ cup grated Parmesan cheese Adds a nutty flavor.
  • 3 cups whole milk Or substitute with a dairy-free option.
  • ¼ cup unsalted butter For a rich base.
  • ¼ cup all-purpose flour To thicken the cheese sauce.
  • 1 tsp garlic powder For added flavor.
  • 1 tsp onion powder Optional, for depth.
  • to taste Salt
  • to taste Pepper
  • Breadcrumbs (optional) For topping, you can use panko for crunch.

Method
 

Preparation
  1. Begin by bringing a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
  2. In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking until gently bubbling (about 1-2 minutes).
  3. Gradually whisk in the milk, continuing to stir until the mixture thickens (about 5-7 minutes).
  4. Lower the heat and add the shredded cheddar and Parmesan cheeses, stirring until fully melted and combined. Season with garlic powder, onion powder, salt, and pepper.
  5. Gently fold in the cooked macaroni until well coated with the cheese sauce.
  6. If desired, preheat your oven to 350°F (175°C). Transfer the macaroni and cheese to a baking dish, sprinkle breadcrumbs on top, and bake for 15-20 minutes or until golden brown.
  7. Allow the dish to cool slightly before serving. Enjoy your homemade macaroni and cheese hot and gooey!

Notes

Feel free to experiment with different types of cheese like mozzarella or Gouda for unique flavors. Don’t skip the roux for achieving that creamy consistency. Work quickly when combining the pasta and sauce for the best result. Avoid overcooking the pasta if preparing ahead.