Homemade Mac & Cheese Recipe
Full 13 Half 7 Top with ham or bacon add 1
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Ingredients
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Pasta & Base
Cheese Sauce
Topping (optional)
Method
Pasta & Base
Cook pasta
Bring 6 cups water and 1 tablespoon salt to a rolling boil in a large pot. Add 1 lb elbow macaroni and cook until al dente (about 7–8 minutes), stirring occasionally so pasta doesn't stick. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander and set aside.
Cheese Sauce
Make roux
In the same large pot or a separate heavy-bottomed saucepan, melt 6 tablespoons unsalted butter over medium heat. Add 6 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture turns a pale golden color and loses the raw flour smell (do not let it brown).
Add liquids
Slowly pour in 3 cups whole milk and 1 cup heavy cream in a steady stream while whisking to keep the mixture smooth. Continue to whisk and bring to a gentle simmer over medium-low heat; the sauce should thicken in 4–6 minutes.
Season sauce
Whisk in 1 teaspoon dry mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground black pepper, and 1 teaspoon salt (adjust later to taste). Simmer gently for another 1–2 minutes to integrate the flavors.
Melt cheese
Reduce heat to low. Gradually add the shredded cheese—3 cups sharp cheddar, 1 cup mild cheddar, and 1 cup white cheddar/Monterey Jack—about a handful at a time, stirring until each addition melts and the sauce is smooth. If the sauce becomes too thick, whisk in up to 1/2 cup reserved pasta water (or additional milk) a few tablespoons at a time until desired consistency is reached. Taste and adjust salt and pepper.
Combine pasta and sauce
Add the drained macaroni to the cheese sauce and stir gently but thoroughly to coat all pasta. Cook together on low for 1–2 minutes so the flavors marry. If you plan to bake, transfer to a greased 9x13-inch baking dish; for stovetop serving, keep in the pot and serve immediately.
Topping (optional)
Prepare topping
If using a baked or topped version, preheat oven to 375°F (190°C). In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 2 tablespoons grated Parmesan, and 1 tablespoon chopped parsley until crumbs are evenly moistened.
Top and bake
Sprinkle the breadcrumb mixture evenly over the mac & cheese. Scatter 1/2 cup cooked bacon or diced ham over the top if desired. Bake in the preheated oven for 15–20 minutes until the topping is golden brown and the edges are bubbly. For extra browning, broil 1–2 minutes while watching carefully.
Serve
Remove from oven and let rest 5 minutes. Garnish with additional chopped parsley if desired and serve warm.