Best Homemade Mac and Cheese – Creamy, Cheesy & Easy Recipe
Who doesn’t love a classic mac and cheese? For me, it’s the ultimate comfort food—rich, creamy, and always satisfying. It’s one of those dishes that can turn any ordinary meal into something special, whether it’s for a cozy night in, a family dinner, or even a simple weeknight treat. I think what I love most about making mac and cheese is how simple yet indulgent it is—just a few key ingredients, and you’ve got something absolutely irresistible.
This best homemade mac and cheese recipe is all about balance—creamy cheese sauce that’s not too heavy, with a crispy, golden topping that’s just begging to be enjoyed. The combination of Cheddar and Gruyère gives it that perfect cheesy flavour, and trust me, once you try it, you’ll never want to go back to anything else!
Mac and cheese is one of those dishes that’s perfect for any occasion—whether you’re making it for a quick lunch or a comforting dinner after the kids return from school. It’s an absolute favourite and something that will never go to waste! It’s also widely popular during Thanksgiving and Christmas, adding a creamy, cheesy touch to your holiday spread.
It’s hearty enough to be served as a main meal on its own, but if you’re looking to add a bit of freshness, try pairing it with a Cabbage and Orange Salad with Mustard Vinaigrette or a simple green garden salad. The crispness of the salad balances out the richness of the mac and cheese, making for a perfectly well-rounded meal!
Why You’ll Love This Recipe
- The perfect balance of creaminess and crunch – This mac and cheese has it all: a creamy, silky cheese sauce and a golden, crispy topping. The contrast between the two is pure perfection.
- Simple ingredients, big flavour – It’s a straightforward recipe with ingredients you probably already have in your kitchen, but the flavour will wow your taste buds.
- Customisable – While this recipe uses Cheddar and Gruyère for the perfect combo, you can switch things up with your favourite cheeses or even throw in some extras like crispy bacon or sautéed onions.
What Cheese to Use for the Best Mac and Cheese
Sometime homemade mac and cheese recipes can turn out a bit dry, but this version is incredibly creamy and packed with flavour—perfectly cooked pasta smothered in a rich, velvety sauce. To achieve this, I love using a combination of Gruyère, Cheddar, and Parmesan cheeses.
Gruyère is a standout choice—known as one of the best cheeses for baking. It has a distinctive, nutty flavour that’s not too overpowering, and it melts like a dream. Gruyère adds depth and complexity to the dish, making every bite so much more flavourful.
On the other hand, Cheddar is the classic. It has a firm texture, a sweet and nutty flavour, and a tendency to melt beautifully, creating that perfectly creamy sauce we all love. Pairing Gruyère with Cheddar is a match made in heaven.
Finally, Parmesan—sprinkled on top—adds the perfect finishing touch. It’s sharp, salty, and slightly tangy, giving the crispy breadcrumbs and herb topping a bit of extra flavour and texture. This combination of cheeses and topping is what makes this mac and cheese so irresistible!
Ingredients Used in The Best Homemade Mac and Cheese
Here’s what you’ll need to create this creamy, cheesy masterpiece:
- Melted Butter & Dried Parsley – The melted butter helps bind the breadcrumbs and Ritz biscuits together, making them crisp up nicely in the oven. The dried parsley adds a touch of freshness and colour to the topping.
- Pasta – I recommend using elbow pasta, but you can easily swap it out for other short pasta shapes like shells or Campanelle. These shapes are perfect for holding onto the cheese sauce.
- Flour & Butter – These two ingredients form the base of your cheese sauce. You’ll create a roux by combining the butter and flour, which will help thicken the sauce and give it that creamy texture we all love.
- Milk & Cream – A combination of both gives you the best of both worlds. Milk provides a smooth consistency, while cream adds richness and helps make the sauce extra creamy.
- Dijon Mustard – This may seem like an unexpected ingredient, but just a little bit of Dijon mustard adds a subtle tang that helps bring out the flavours of the cheese and adds depth to the sauce. It’s the secret ingredient that really ties everything together!
- Cheddar & Gruyère Cheese – Cheddar provides a sharp, tangy flavour and melts beautifully, making it the classic cheese for mac and cheese. Gruyère has a more nutty, slightly sweet taste, and it melts effortlessly, adding depth to the dish. Together, they create the perfect creamy sauce with a balance of flavours.
- Salt & Pepper – These seasonings are essential to balance out the richness of the cheese sauce. You can adjust them to taste, but don’t skip them.
- Breadcrumbs & Ritz Biscuits – This makes the perfect topping for the mac and cheese. The Parmesan cheese sprinkled on top adds an extra layer of flavour and ensures the topping turns golden and crispy.
How to Make the Best Homemade Mac and Cheese
This recipe is simple but packed with delicious flavour. Follow these easy steps to make the best mac and cheese:
- Cook the Pasta
Boil the pasta in salted water until slightly undercooked (it’ll finish cooking in the oven). Drain and set aside. - Make the Cheese Sauce
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the milk and cream, whisking constantly to avoid lumps. Stir in the Dijon mustard and let the mixture thicken. Add the Cheddar and Gruyère cheese, stirring until smooth and creamy. - Combine and Assemble
Toss the cooked pasta into the cheese sauce, making sure it’s fully coated. Transfer the mixture to a greased baking dish. - Prepare the Topping
In a bowl, mix the breadcrumbs, crushed Ritz biscuits, Parmesan, parsley, and melted butter. Sprinkle evenly over the mac and cheese. - Bake and Serve
Bake at 180°C (350°F) for 20-25 minutes, or until the topping is golden and crispy. Let it rest for a few minutes before serving. Enjoy!
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Helpful Tips and Tricks for making Homemade Mac and Cheese:
- Choose the right pasta: Go for pasta with plenty of surface area and crevices. Elbow pasta works best, but short pasta like shells or Campanelle also hold onto the cheesy sauce well.
- Undercook the pasta: Boil it for slightly less time than usual, as it will continue to cook in the oven.
- Use room-temperature dairy: Let the cream and milk sit out before you start. Cold liquids take longer to thicken, making the sauce less smooth.
- Pick the best cheeses: I love Gruyère and Cheddar, but you can experiment with Mozzarella, Gouda, Monterey Jack, or Colby for different flavours.
- Grate your own cheese: Avoid pre-packaged grated cheese, as it contains starchy additives that affect melting and texture. Freshly grated cheese melts much better.
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Preheat your oven to 180°C and grease your 8"x6"x2" baking dish. Mix the Cheddar and Gruyère cheeses together, and set aside. Combine breadcrumbs, Ritz biscuits, dried parsley, Parmesan, and melted butter. Set aside for the crunchy topping! Cook the pasta according to the package instructions, leaving it al dente. Drain, rinse with cold water, and set aside. Make the sauce: Melt butter in a deep saucepan, whisk in the flour, and cook for 1-2 minutes until golden. Gradually stir in milk and cream until smooth. Add salt, pepper, and mustard. Add the cheese: Stir in 1 cup of shredded cheese and mix until melted. Then, add the remaining cheese and stir until creamy. Combine the cooked pasta with the cheese sauce, stirring until fully coated. Assemble: Pour half of the mac and cheese mixture into the baking dish, top with 1 cup of shredded cheese, then layer the rest. Top with the breadcrumb mixture, and bake for 25-30 minutes, or until golden and bubbly. Serve immediately and enjoy your creamy, cheesy masterpiece!
Ingredients
method
Baking dish (8"x6"x2"), cooking oil or butter for greasing.
2 cups Cheddar cheese, shredded; 1.5 cups Gruyère cheese, shredded.
⅓ cup bread crumbs, 4 Ritz biscuits crushed, 1.5 tbsp dried parsley, ¼ cup Parmesan cheese, 2 tbsp melted butter.
230g dried elbow pasta.
3 tbsp unsalted butter, 2.5 tbsp all-purpose flour, 1.5 cups whole milk, 1 cup cream, 1 tsp Dijon mustard, salt, and pepper to taste.
2 cups Cheddar cheese, 1.5 cups Gruyère cheese.
Cooked pasta.
Shredded Cheddar cheese (remaining 1 cup), shredded Gruyère cheese (remaining 1.5 cups).
Breadcrumb and Ritz biscuit mixture (prepared earlier).