Mac and Cheese Recipe

Our simple macaroni and cheese recipe is so versatile you can serve it for dinner on a busy weeknight or as an easy side dish for a big holiday dinner. We use a variety of cheeses to create a thick and luscious cheese sauce that’s more complex and fully flavored than any other homemade baked macaroni and cheese we’ve ever tried. Crunchy breadcrumbs make a crisp topping that perfectly balances out the tender noodles underneath.

How to Make Mac and Cheese Like a Pro

Undercook the pasta: Since this baked mac and cheese technically gets cooked twice — once on the stovetop and once in the oven — there’s no need to cook the pasta to completion the first time. In fact, the best macaroni and cheese recipes ensure that the noodles are only boiled until al dente, so they retain a toothsome texture after being cooked in the oven.

Make a roux: The best homemade macaroni and cheese sauce starts with a roux. A roux is a cooked combination of equal parts fat and flour that helps thicken sauces. It’s a great way to make thick sauces (like cheese sauce) while avoiding clumps or lumps. Once the roux comes together, you can add other liquids like milk or stock and then sprinkle in some shredded cheese.

Use a variety of cheeses: Our mac and cheese recipe uses three different bold and tangy cheeses to achieve a deeper, more complex flavor. Rather than using cheddar alone, we’ve decided to combine yellow cheddar with fontina and Gruyere. Creamy, nutty and buttery, fontina and Gruyere add their own rich flavor to the homemade macaroni and cheese sauce.

Shred it yourself: Rather than opt for pre-shredded cheese, we always try to shred cheese ourselves. Freshly-shredded cheese offers more flavor, resulting in the best homemade baked mac and cheese.

Can You Make Mac and Cheese Ahead of Time?

You can certainly make this simple mac and cheese recipe ahead of time. If you’re hosting a party, it’s a great dish to tackle in advance then reheat before your guests arrive. To do so, you can assemble the dish as outlined in the recipe, but hold off on scattering the breadcrumbs on top and baking it. Instead of popping it in the oven, simply cover the mac and cheese with plastic wrap or aluminum foil and place it in the refrigerator instead. You can make this dish up to three days in advance and bake it before you’re ready to serve.

What are the Best Add-Ins for Mac and Cheese?

Bacon: Macaroni and cheese is delicious on its own, but some of the best homemade mac and cheese recipes have fun toppings added in. Cooked, crumbled bacon is an easy way to impart smoky, savory flavor with a meaty texture.

Jalapeños: If you like heat, jalapeños make for a great addition to this easy homemade mac and cheese. Whether you dice them or slice them, they bake easily in the casserole to become tender and juicy with fresh flavor and generous heat.