Description
This homemade mac and cheese recipe features a creamy, cheesy sauce made with sharp cheddar and white cheddar cheeses, combined with perfectly cooked short pasta and baked to golden bubbly perfection. It’s a comforting classic that’s easy to prepare and ideal for family meals or gatherings.
Ingredients
Scale
Mac and Cheese
- 16 ounces short pasta shapes, such as elbow macaroni or shells
- 8 ounces sharp cheddar cheese, shredded, about 2 cups, divided
- 8 ounces sharp white cheddar cheese, shredded, about 2 cups, divided
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk, low fat or whole
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
Instructions
- Prepare the baking dish and oven: Grease a 9×13-inch baking dish with butter or cooking spray. Preheat the oven to 375° F to ensure it reaches temperature for baking later.
- Cook the pasta: Boil a large pot of salted water and cook the pasta according to package directions until al dente. Drain the pasta thoroughly and return it to the pot to keep warm.
- Combine cheeses: In a separate bowl, mix together the shredded sharp cheddar and sharp white cheddar cheeses, dividing as specified for layering and sauce.
- Make the roux: Melt the butter in a medium saucepan over medium heat. Once fully melted, whisk in the flour and cook while whisking continuously for 1-2 minutes until lightly browned, forming a roux that will thicken the sauce.
- Add milk and thicken sauce: Gradually whisk in the milk to avoid lumps. Continue cooking and whisking frequently until the sauce begins to thicken, about 5 minutes, then remove from heat.
- Season and add cheese to sauce: Whisk in salt, black pepper, paprika, and garlic powder into the sauce. Slowly stir in half of the combined cheeses until fully melted and smooth, creating a creamy cheese sauce.
- Combine pasta and cheese sauce: Pour the cheese sauce over the drained pasta in the pot and mix thoroughly to coat all pasta evenly with the sauce.
- Layer in baking dish: Pour half of the pasta and cheese mixture into the prepared baking dish. Sprinkle one-third of the remaining shredded cheese on top. Add the remaining pasta mixture on top, then evenly sprinkle with the remaining cheese.
- Bake: Bake the assembled mac and cheese uncovered in the preheated oven for 15-20 minutes until the dish is hot, bubbly, and the cheese on top is melted and slightly golden.
Notes
- For creamier mac and cheese, use whole milk.
- You can substitute the sharp white cheddar with Monterey Jack or mozzarella for a milder flavor.
- Make sure to not overcook pasta as it will bake further in the oven.
- For added crunch, sprinkle breadcrumbs on top before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Mac and Cheese, Homemade Macaroni and Cheese, Cheesy Pasta Bake, Comfort Food, Baked Mac and Cheese
