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Mac and Cheese

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  • Prep Time 25 min
  • Total 50 min
  • Servings 6
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Creamy, cheesy, and all-too-easy, this macaroni and cheese recipe is traditional comfort food at its finest. Tender cooked macaroni noodles get tossed with a from-scratch simple cheese sauce and then baked into a bubbly casserole for a yummy, versatile dish.

If you ask us, this is one of the best mac and cheese recipes around because it’s so easy to customize to your needs. Serve your mac and cheese as a side or make it the main course and plate it up alongside a crisp green salad. That’s lunch or dinner, done! We also have plenty of mix-in ideas to help you put a flavor-forward twist on this classic baked mac and cheese. Check out the Expert Tips section below for suggestions on adding a number of tasty topping variations to transform your homemade mac and cheese into a unique dish. Seconds, anyone?

Updated Jul 24, 2024
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Homemade Mac and Cheese Ingredients

We consider this the best mac and cheese recipe to make at home because it’s simple and made with a few fresh ingredients and pantry staples! You’re likely to have most of the items you need to make our delicious macaroni and cheese on any given night. That makes this recipe perfect for weeknight family dinners and weekend meals alike.

Macaroni: Elbow macaroni captures all the cheesy goodness of a from-scratch cheese sauce. If you’re feeling adventurous and want to switch up this mac and cheese recipe, experiment with other pasta shapes like rotini, shells or cavatappi—just make sure to cook your noodles according to package instructions before combining them with your cheese sauce and baking the whole dish.

Butter, Flour, and Milk: These three form the base of the cheese sauce, adding creaminess, richness and flavor while helping to thicken the sauce and give it a smooth texture.

Cheddar Cheese: Flavorful cheddar brings tons of yumminess and a delightful gooeyness to your sauce. It also helps to hold the whole dish together, ensuring each bite of pasta is creamy and flavorful.

Seasonings: This macaroni and cheese recipe uses salt, pepper, ground mustard, and Worcestershire sauce to add flavor. You probably already have these handy condiments and seasonings in your cupboard or fridge!

What Are the Best Cheeses for Mac and Cheese?

Our cheese of choice for this mac and cheese recipe is family-favorite cheddar. You’ll notice that we recommend shredding or cubing it in our ingredients list for the best results. That’s because cheddar is a hard cheese, making it a bit more difficult to melt than softer cheeses. Shredding it makes things much easier. If you have a different favorite cheese or you’re just looking to switch up your usual choice of cheese for mac and cheese, we’ve got a few ideas.

Asiago: Asiago is a semi-hard cheese with a slightly nutty flavor. To substitute it for the usual cheddar in this mac and cheese recipe, we recommend shredding it and using up to 1 cup.

Parmesan: Parmesan is another popular option. This hard, dry cheese made from cow’s milk will give your baked mac and cheese a sharper, savory flavor. Add up to 1 cup of shredded parmesan instead of cheddar to try it out.

Blue or Gorgonzola: There are many different blue cheeses out there—the category name comes from the addition of harmless molds which give them their distinctive color and delicious flavor. We especially love using a tangy gorgonzola to make homemade mac and cheese. Crumble up to ½ cup to use in place of the cheddar for this macaroni and cheese recipe.

Other Shredded Cheeses: You have so many options for making this baked mac and cheese your very own. Pick your favorite and try it out as cheese for mac and cheese! White, smoked cheddar, Colby, edam, fontina, gouda (regular or smoked), gruyere, Havarti, Jarlsberg, manchego, Monterey Jack, and pepper Jack are all great options. Shred and substitute up to all of the cheddar for a unique twist on this dish.

How to Make Macaroni and Cheese

Here’s a brief breakdown of how to make mac and cheese. It’s deliciously simple! Once you’ve got an idea of the overall process, read on for our full step-by-step macaroni and cheese recipe.

Cook Macaroni

Mac and cheese starts with the all-important noodles, aka the vehicle for that cheesy sauce. They get cooked and drained first.

Make Your Cheese Sauce

While your noodles are cooking, let’s make the cheese sauce for this homemade mac and cheese. You’ll make the base first with butter, flour, salt, pepper, mustard, and Worcestershire sauce. Once things are smooth and bubbly, take your saucepan off the heat to stir in milk, then bring your mixture back to a boil. Next, melt your shredded cheese until you’re left with a smooth, creamy mixture that’s just too dang good.

Combine and Bake

Mix in your noodles, coating them all evenly in your tasty cheese sauce, then pour the whole thing into a casserole dish. Into the oven it goes—then out comes your new favorite baked mac and cheese, perfect for easy weeknight dinners and potlucks alike.

Delicious Mac and Cheese Toppings

Wondering how to make mac and cheese that really stands out? Chop your picks into bite-sized bits as needed, then sprinkle them over individual servings—or deck out your whole baked mac and cheese for an eye-catching centerpiece of a casserole. Feeding family or friends with varied tastes? Serve toppings separately and let everyone build their perfect bowl of mac! Here are some topping ideas for your homemade mac and cheese.

Breadcrumbs: There’s nothing like a crusty breadcrumb to bring just the right amount of crunch! Toast them on your own or go with store-bought—they’re both great options.

Green Onions or Herbs: Add some freshness and flavor to your macaroni and cheese with mild green onions (also called scallions) or herbs like parsley and thyme.

Diced Tomatoes: Colorful tomatoes will add a cool burst of flavor to your mac and cheese. Alternatively, you can add a little kick by choosing fire-roasted diced tomatoes!

Bacon: Crispy bacon is another great option for leveling up this dish while adding some crunch and flavor.

What to Serve with Mac and Cheese

Whether you’re baking up a simple weeknight dinner or bringing a dish along to a potluck with friends and family, this mac and cheese recipe is sure to satisfy. It makes a great side for picnics and holiday dinners alike. Try serving your baked mac and cheese alongside a whole brined turkey (check out this perfect brined turkey recipe) and veggie side for a mouth-watering holiday meal that’s sure to have people coming back for seconds. For even more great side options for the holidays, take a look at our roundups of Thanksgiving sides and Christmas side dishes.

This macaroni and cheese dish also makes a great meatless centerpiece for a low-key weekend lunch—serve a crisp green salad on the side, and you’re set. You can also get some veggies in by steaming or roasting favorites like broccoli, carrots, or asparagus. See what’s in season and what’s standing out in the produce section! For another option, serve your baked mac and cheese with a side of creamy coleslaw for a refreshing crunch and delicious tang.

Ingredients

  • 2 cups uncooked elbow macaroni (7 ounces)
  • 1/4 cup butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon Worcestershire sauce
  • 2 cups milk
  • 2 cups shredded or cubed Cheddar cheese (8 ounces)
Make With
Gold Medal Flour

Steps

  •  
    1
    Heat oven to 350°F. Cook and drain macaroni as directed on package.
  •  
    2
    While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
  •  
    3
    Gently stir macaroni into cheese sauce.
  •  
    4
    Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

Tips from the Betty Crocker Kitchens

  • tip 1
    A splash of Worcestershire and dry mustard bring out the flavor of the cheese and add a depth of flavor that comes only with scratch mac and cheese.
  • tip 2
    Use a whisk while making the sauce for the macaroni, to keep it silky smooth. Be sure the macaroni is well drained so there won’t be any water left to thin the cheese sauce.
  • tip 3
    Cheddar cheese is harder to melt than softer cheeses. For best results, we prefer to use shredded cheese here. Be sure to keep stirring until the cheese is completely melted before transferring the mac and cheese to the casserole dish.
  • tip 4
    Swap the Cheese: Swap out some of the cheddar cheese for one of these any time you want to change up the mac and cheese flavor: shredded Asiago or Parmesan (up to 1 cup); crumbled blue or gorgonzola (up to 1/2 cup); other shredded cheeses such as white or smoked cheddar, Colby, edam, fontina, gouda (regular or smoked), gruyere, Havarti, Jarlsberg, Manchego, Monterey jack or pepper jack (swap up to all of the regular cheddar).
  • tip 5
    Caramelized Onion Mac and Cheese: Stir in 1 cup caramelized onions with the macaroni in Step 3. Caramelized Onions.
  • tip 6
    Fire-Roasted Tomato Mac and Cheese: Stir in 1/2 teaspoon smoked paprika with flour in Step 2. Add 1 can (14.5 oz) fire-roasted diced tomatoes, drained, with macaroni in Step 3.
  • tip 7
    Lobster Mac and Cheese: Add 1/8 teaspoon each ground red pepper (cayenne) and ground nutmeg with flour in Step 2. Substitute 3/4 cup each shredded fontina and Gruyere cheese for 1 1/2 cups of the Cheddar. Stir in 2 cups cooked lobster pieces or lump crabmeat with macaroni in Step 3.
  • tip 8
    Southwest Mac and Cheese: Omit ground mustard and Worcestershire sauce. Add 2 teaspoons ground ancho chile pepper or chili powder, 1/2 teaspoon ground cumin and 1/4 teaspoon garlic powder with flour in Step 2. Stir in 1 can (4 oz.) diced green chiles, 1/4 cup thinly sliced green onions, 1/4 cup diced bell pepper and 1/4 cup chopped fresh cilantro with macaroni in Step 3. Top with coarsely crushed corn chips before serving.

Frequently Asked Questions

Can You Make This Macaroni and Cheese Ahead of Time?

Planning a big meal? Save some prep time the day of by baking this macaroni and cheese in advance! Simply bake this dish a day or two before the big event and refrigerate in an airtight food storage container. Reheat it to 165ºF, and you’ve got family-favorite mac and cheese ready to enjoy.

What Are Some Variations of This Baked Mac and Cheese Recipe?

You can’t go wrong with this classic mac and cheese recipe, but sometimes it’s fun to switch things up. How about a cheesetastic Mozzarella Macaroni and Cheese? Or a quick-to-prep Southern Baked Macaroni and Cheese? We also have plenty of ideas for customizing this recipe.

Caramelized Onion Mac and Cheese: Stir in 1 cup caramelized onions with the macaroni in Step 3.

Fire-Roasted Tomato Mac and Cheese: Stir in 1/2 teaspoon smoked paprika with flour in Step 2. Add 1 can (14.5 oz) fire-roasted diced tomatoes, drained, with macaroni in Step 3.

Lobster Mac and Cheese: Add 1/8 teaspoon each ground red pepper (cayenne) and ground nutmeg with flour in Step 2. Substitute 3/4 cup each shredded fontina and Gruyere cheese for 1 1/2 cups of the cheddar. Stir in 2 cups cooked lobster pieces or lump crabmeat with macaroni in Step 3.

Southwest Mac and Cheese: Omit ground mustard and Worcestershire sauce. Add 2 teaspoons ground ancho chile pepper or chili powder, 1/2 teaspoon ground cumin and 1/4 teaspoon garlic powder with flour in Step 2. Stir in 1 can (4 oz.) diced green chiles, 1/4 cup thinly sliced green onions, 1/4 cup diced bell pepper, and 1/4 cup chopped fresh cilantro with macaroni in Step 3. Top with coarsely crushed corn chips before serving.

How to Store and Reheat Mac and Cheese

End up with leftovers? No worries! This mac and cheese stores nicely—and it makes a great next-day meal when served with other holiday leftovers. Your leftover baked mac and cheese can be stored in an airtight container and refrigerated for 3-4 days or frozen for 1-2 months. Reheat it to 165ºF and enjoy! If you go the freezer route, be sure to thaw your macaroni and cheese overnight in the fridge before reheating for best results.

Nutrition

400 Calories, 22 g Total Fat, 17 g Protein, 34 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
200
Total Fat
22 g
Saturated Fat
11 g
Cholesterol
45 mg
Sodium
560 mg
Potassium
200 mg
Total Carbohydrate
34 g
Dietary Fiber
1 g
Protein
17 g
% Daily Value*:
Vitamin A
18%
18%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1 Milk; 1 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Mac and cheese is a family favorite—and no wonder, with all that cheesy, comforting goodness! For tips on how to make the best mac and cheese and even more delicious recipes, look to our How to Make Mac and Cheese guide.
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