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Creamy Mac and Cheese from Scratch Easy Homemade Comfort Food Recipe

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A simple, creamy mac and cheese recipe made entirely from scratch with a smooth béchamel cheese sauce, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 8 ounces (about 225 grams) elbow macaroni
  • 3 tablespoons (about 45 grams) unsalted butter, softened
  • 3 tablespoons (about 24 grams) all-purpose flour
  • 2 1/2 cups (600 milliliters) whole milk, warmed
  • 2 cups (about 225 grams) sharp cheddar cheese, freshly shredded
  • 1 cup (about 110 grams) Gruyère cheese, shredded (optional)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon garlic powder (optional)
  • 1/2 cup (about 50 grams) panko breadcrumbs
  • 1 tablespoon melted butter (for breadcrumb topping)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225 g) of elbow macaroni and cook according to package instructions until al dente, about 7-8 minutes. Stir occasionally to prevent sticking. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 3 tablespoons (45 g) of unsalted butter. Once melted and bubbling, whisk in 3 tablespoons (24 g) of all-purpose flour. Keep whisking constantly for about 2 minutes until the mixture turns a pale golden color and smells slightly nutty.
  3. Slowly pour in 2 1/2 cups (600 ml) of warmed whole milk, whisking continuously to avoid lumps. Continue cooking and whisking until the sauce thickens and coats the back of a spoon, usually 5-7 minutes. Add a splash more milk if the sauce is too thick.
  4. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon mustard powder, and 1/4 teaspoon garlic powder. Taste and adjust seasoning as needed.
  5. Remove the sauce from heat. Gradually stir in 2 cups (225 g) shredded sharp cheddar and 1 cup (110 g) shredded Gruyère, if using. Mix gently until the cheese melts fully and the sauce is smooth.
  6. Add the drained pasta to the cheese sauce and fold together until every piece is coated luxuriously.
  7. Toss 1/2 cup (50 g) of panko breadcrumbs with 1 tablespoon melted butter for the topping.
  8. Transfer the mac and cheese mixture to a greased 8×8-inch (20×20 cm) baking dish, sprinkle the breadcrumb topping evenly, and bake at 350°F (175°C) for 20 minutes until golden and bubbly. (Optional: skip baking for a creamier texture.)
  9. Remove from oven, let sit for 5 minutes, then serve warm.

Notes

Warm the milk before adding to the roux to prevent lumps and speed up thickening. Use freshly shredded cheese for best melt and flavor. Baking with breadcrumb topping adds a crunchy texture but can be skipped for creamier mac and cheese. For gluten-free, substitute pasta and flour accordingly. For dairy-free, use plant-based milk and vegan cheese alternatives.

Nutrition

Keywords: mac and cheese, creamy mac and cheese, homemade mac and cheese, comfort food, easy mac and cheese, scratch mac and cheese

Find it online: https://novanosh.com/creamy-mac-and-cheese-from-scratch-easy-homemade-comfort-food-recipe/