Mac and cheese is the ultimate comfort food—creamy, cheesy, and golden on top with just the right amount of bite. This baked version brings together a velvety homemade cheese sauce and tender elbow macaroni, all topped with a crispy breadcrumb crust that adds a delicious crunch.
Perfect for family dinners, potlucks, or cozy nights in, this mac and cheese skips the box and delivers the real deal—simple, satisfying, and absolutely irresistible.
⏱ Prep Time 15 minutes | 🔥 Cook Time 30 minutes | 🍽 Servings 6 | 🌱 Difficulty Level Easy | 📦 Storage Tips Store covered in the fridge for up to 4 days. Reheat with a splash of milk for creaminess.
Ingredients List
- 225g (8 oz) elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Optional Topping:
- ¼ cup breadcrumbs
- 1 tablespoon butter (melted)
Instructions
- Cook pasta: Boil macaroni in salted water until al dente. Drain and set aside.
- Make roux: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Add milk: Gradually whisk in milk until smooth. Cook for 3–5 minutes until slightly thickened.
- Add cheese: Stir in both cheeses, garlic powder, salt, and pepper until melted and creamy.
- Combine: Mix cheese sauce with drained pasta and transfer to a greased baking dish.
- Top and bake: Mix breadcrumbs with melted butter and sprinkle over the top. Bake at 190°C (375°F) for 20 minutes, or until bubbly and golden.
💡 Recipe Notes / Tips
- Want it extra cheesy? Add more cheese or a splash of cream.
- Spice it up: Stir in a pinch of cayenne or chopped jalapeños.
- Make it a meal: Add cooked bacon, chicken, or broccoli to the mix.
🧮 Nutrition Info (approx. per serving, 6 servings)
- Calories: 350
- Carbs: 30g
- Fat: 20g
- Protein: 12g
- Sugar: 4g
❓ FAQs
- Q: Can I skip the baking step?
A: Totally! For stovetop mac and cheese, just mix the sauce and pasta and serve immediately. - Q: Can I freeze mac and cheese?
A: Yes—freeze before baking, then bake straight from frozen (add extra 15–20 minutes). - Q: What cheeses work best?
A: Cheddar is classic, but Gruyère, Gouda, or fontina add great flavor too.
Made this creamy classic? Snap a cheesy forkful and tag it with #the_food_pedia on Instagram 🧀🍽️
