Description
This rich, creamy homemade mac and cheese starts with a classic roux-based cheese sauce and finishes with a buttery, golden breadcrumb topping. Doubling the batch makes it perfect for family dinners, potlucks, or just having leftovers worth fighting over. And with a few flavor twists? Pure comfort food magic.
Ingredients
Macaroni and Cheese:
1 lb (16 oz) elbow macaroni
½ cup salted butter
6 tbsp all-purpose flour
5 cups milk (plus more if needed for creaminess)
4 cups shredded sharp Cheddar cheese
1 cup finely grated Parmesan cheese
Salt and black pepper, to taste
Bread Crumb Topping:
4 tbsp salted butter
1 cup dry bread crumbs
¼ tsp ground paprika
Flavor Twist Options (choose 1–2):
Add 1 tsp Dijon mustard or ¼ tsp cayenne for depth and heat
Mix in 1 cup cooked bacon or pancetta bits
Use a blend of cheeses (Gruyère, smoked gouda, or fontina)
Stir in 1 cup caramelized onions or roasted garlic
Top with crushed Ritz crackers or seasoned panko for extra crunch
Instructions
Preheat oven to 350°F (175°C). Cook macaroni just until al dente, then drain.
In a large saucepan, melt butter. Whisk in flour and cook 1–2 mins. Slowly whisk in milk and cook until thickened.
Stir in Cheddar and Parmesan until melted and smooth. Season with salt and pepper.
Combine pasta with cheese sauce. Pour into a greased 9×13-inch baking dish.
In a skillet, melt butter for topping, add breadcrumbs and paprika. Toast until golden, then sprinkle over mac and cheese.
Bake 20–25 mins until bubbly and golden on top.
- Prep Time: 10 minutes
- Cook Time: 45 mins
- Category: Dinner, Main Course
Nutrition
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 18g