Perfect Mac and Cheese

Here is my favorite mac and cheese recipe, with a creamy, cheesy sauce made from scratch, tender elbow noodles, and a crispy breadcrumb topping that bakes to golden perfection.

This mac and cheese is my kids’ go-to comfort food on busy weeknights. I always make a big batch because everyone comes back for seconds. Nothing beats homemade mac and cheese straight from the oven, right?

What Kind of Cheese Should I Use?

The cheese blend is what makes this mac and cheese so creamy and flavorful, so choosing the right types matters. Sharp cheddar gives you that classic mac and cheese taste, while American cheese is the secret weapon for ultra-smooth melting – I recommend getting it sliced fresh from the deli counter rather than pre-packaged for the best results. The medium cheddar adds another layer of cheesy goodness without being too strong. Always grate your cheddar cheeses fresh from the block instead of buying pre-shredded, since the anti-caking agents in bagged cheese can make your sauce grainy and prevent smooth melting.

Options for Substitutions

This mac and cheese recipe is pretty forgiving when it comes to swaps, so here’s what you can change up:

• Cavatappi pasta: The recipe already mentions elbow, penne, or farfalle, but shells, rotini, or gemelli work great too. Just stick with pasta shapes that have ridges or curves to hold onto that creamy cheese sauce.
• Heavy cream: You can replace heavy cream with more whole milk, but your sauce won’t be quite as rich. For a middle ground, try half-and-half instead.
• American cheese: If you can’t find good deli American cheese, Velveeta works as a substitute since it melts smoothly. You could also use more sharp cheddar, though the texture might be slightly less creamy.
• Sharp and medium cheddar: Feel free to mix and match your cheeses! Gruyere, fontina, or even smoked gouda can replace some of the cheddar for different flavor profiles. Just keep the total cheese amount the same.
• Whole milk: 2% milk works fine, but avoid skim milk as it might make your sauce too thin. If you only have skim, add an extra tablespoon of flour to help thicken things up.
• Dijon mustard: Regular yellow mustard can work in a pinch, or you can skip it entirely if you don’t have any on hand.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mac and cheese is adding the cheese to a sauce that’s too hot, which causes it to seize up and become grainy instead of smooth – always let your milk mixture cool slightly off the heat before whisking in the cheese gradually.

Another common error is undercooking your roux (the butter and flour mixture), so make sure to cook it for at least 2-3 minutes while whisking constantly to eliminate that raw flour taste and create a proper base for your sauce.

Don’t skip cooking your pasta just shy of al dente since it will continue cooking in the oven, and if you want extra creamy results, save some pasta water to thin out the sauce if it gets too thick.

Finally, resist the urge to use pre-shredded cheese from a bag – freshly grated cheese melts much better because it doesn’t have anti-caking agents that can make your sauce lumpy.

What to Serve With Mac and Cheese?

Mac and cheese is pretty amazing on its own, but I love pairing it with something fresh and crisp to balance out all that creamy goodness. A simple green salad with a tangy vinaigrette cuts through the richness perfectly, or you could go with some roasted broccoli or green beans on the side. If you’re feeling like making it a heartier meal, grilled chicken, pulled pork, or even some crispy bacon bits work great mixed right into the mac or served alongside. Don’t forget some garlic bread or dinner rolls for extra carb loading – because sometimes you just need to go all in!

Storage Instructions

Refrigerate: This creamy mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The cheese sauce might thicken up a bit as it cools, but that’s totally normal. I actually think it tastes even better the next day when all those flavors have had time to meld together!

Freeze: You can definitely freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can just grab one when I need a quick comfort food fix. Just know that the texture might be slightly different after freezing, but it’s still delicious.

Reheat: To warm it back up, add a splash of milk or cream and heat it slowly on the stovetop over low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each one. The key is going low and slow so the cheese doesn’t separate or get grainy on you.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3800
• Protein: 105-120 g
• Fat: 185-210 g
• Carbohydrates: 320-350 g

Ingredients

For the pasta:

• 1 lb cavatappi pasta (or elbow, penne, or farfalle)

For the cheese sauce:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 8 oz sharp cheddar cheese, freshly shredded (divided use)
• 8 oz boar’s head american cheese, from the deli, diced
• 4 oz medium cheddar cheese, freshly shredded
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp dijon mustard (or up to 2 tsp, to taste)

Step 1: Cook the Pasta

• 1 lb cavatappi pasta (or elbow, penne, or farfalle)
• Salt (for boiling water)

Bring a large pot of salted water to a boil.

Add the cavatappi pasta and cook according to package instructions until al dente.

I suggest generously salting the water to infuse flavor into the pasta.

Drain the cooked pasta and set it aside until you’re ready to combine it with the sauce.

Step 2: Make the Roux

• 4 tbsp butter
• 1/4 cup all-purpose flour

While the pasta water is heating or the pasta is cooking, melt the butter in a large saucepan over medium heat.

Once the butter is melted, whisk in the all-purpose flour.

Cook the mixture, stirring constantly, for about 2 minutes until it forms a smooth paste and loses its raw flour aroma.

This step is important to create a silky base for your cheese sauce.

Step 3: Add Dairy and Thicken Sauce

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk

Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to prevent lumps from forming.

Continue cooking the mixture for 2-3 minutes over medium heat, until the sauce thickens and can coat the back of a spoon.

Step 4: Season the Sauce

• 1 tsp Dijon mustard (or up to 2 tsp, to taste)
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

Stir in the Dijon mustard, paprika, garlic powder, salt, and black pepper into the thickened dairy mixture.

Taste the sauce and adjust the seasonings as needed to suit your preference.

For extra flavor, I like to add a touch more Dijon at this stage.

Step 5: Melt the Cheese

• 8 oz Boar’s Head American cheese, from the deli, diced
• 4 oz medium cheddar cheese, freshly shredded
• 4 oz sharp cheddar cheese, freshly shredded

Reduce the heat to low.

Gradually add the diced Boar’s Head American cheese, shredded medium cheddar cheese, and half of the sharp cheddar cheese to the sauce, stirring constantly after each addition until each cheese is fully melted and the sauce is smooth.

Reserve the remaining sharp cheddar cheese for topping later.

Adding the cheese gradually and using low heat helps prevent the sauce from becoming grainy.

Step 6: Combine Pasta and Bake

• cooked pasta (from Step 1)
• cheese sauce (from Step 5)
• 4 oz sharp cheddar cheese, freshly shredded (reserved for topping)

Stir the cooked pasta (from Step 1) into the cheese sauce (from Step 5), mixing until all the pasta is evenly coated.

Transfer the mixture to a baking dish.

Sprinkle the remaining 4 ounces of sharp cheddar cheese evenly over the top.

Set your oven to the broil setting and broil for 2-3 minutes, just until the cheese is melted and bubbly.

Alternatively, you can bake the dish at 350°F for 12-15 minutes for a golden, bubbly top.

I like to watch closely during broiling since it can go from perfect to burnt quickly.

Step 7: Serve and Garnish

Serve the macaroni and cheese immediately for the creamiest texture.

If desired, sprinkle with dried parsley or an extra pinch of paprika for color and flavor before serving.

Perfect Mac and Cheese

Delicious Perfect Mac and Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 3650 kcal

Ingredients

  

For the pasta:

• 1 lb cavatappi pasta (or elbow, penne, or farfalle)

For the cheese sauce:

• 4 tbsp butter
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 8 oz sharp cheddar cheese, freshly shredded (divided use)
• 8 oz Boar’s Head American cheese, from the deli, diced
• 4 oz medium cheddar cheese, freshly shredded
• 1 tsp salt
• 1 tsp black pepper
• 1 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp Dijon mustard (or up to 2 tsp, to taste)

Instructions

 

• Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to package instructions until al dente. I suggest generously salting the water to infuse flavor into the pasta. Drain the cooked pasta and set it aside until you’re ready to combine it with the sauce.
• While the pasta water is heating or the pasta is cooking, melt the butter in a large saucepan over medium heat. Once the butter is melted, whisk in the all-purpose flour. Cook the mixture, stirring constantly, for about 2 minutes until it forms a smooth paste and loses its raw flour aroma. This step is important to create a silky base for your cheese sauce.
• Slowly pour in the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to prevent lumps from forming. Continue cooking the mixture for 2-3 minutes over medium heat, until the sauce thickens and can coat the back of a spoon.
• Stir in the Dijon mustard, paprika, garlic powder, salt, and black pepper into the thickened dairy mixture. Taste the sauce and adjust the seasonings as needed to suit your preference. For extra flavor, I like to add a touch more Dijon at this stage.
• Reduce the heat to low. Gradually add the diced Boar’s Head American cheese, shredded medium cheddar cheese, and half of the sharp cheddar cheese to the sauce, stirring constantly after each addition until each cheese is fully melted and the sauce is smooth. Reserve the remaining sharp cheddar cheese for topping later. Adding the cheese gradually and using low heat helps prevent the sauce from becoming grainy.
• Stir the cooked pasta (from Step 1) into the cheese sauce (from Step 5), mixing until all the pasta is evenly coated. Transfer the mixture to a baking dish. Sprinkle the remaining 4 ounces of sharp cheddar cheese evenly over the top. Set your oven to the broil setting and broil for 2-3 minutes, just until the cheese is melted and bubbly. Alternatively, you can bake the dish at 350°F for 12-15 minutes for a golden, bubbly top. I like to watch closely during broiling since it can go from perfect to burnt quickly.
• Serve the macaroni and cheese immediately for the creamiest texture. If desired, sprinkle with dried parsley or an extra pinch of paprika for color and flavor before serving.