Macaroni And Cheese Recipe

This creamy, baked homemade macaroni and cheese recipe brings classic comfort food vibes to your table, ready in under an hour and perfect for cozy family dinners.

Let me explain: this Macaroni And Cheese Recipe is more than just pasta and cheese. It’s a cozy hug in a bowl—velvety cheddar melted into al dente macaroni, with a golden breadcrumb crust that adds the right crunch. I’ve loved tweaking this comfort food staple for decades, especially when fall leaves start to turn or when I need a simple, crowd-pleasing dish for potlucks. At 50, I appreciate recipes that are both nostalgic and foolproof, so I’ve balanced tradition with a few modern tweaks—like a hint of Dijon mustard for brightness and a touch of Gruyère for depth. Plus, by using whole milk Greek yogurt, you get extra creaminess without a ton of extra fat. According to Google Trends, searches for “baked macaroni and cheese†spike by 25% in cooler months, so you know this classic is always in season.

Why You’ll Love This Recipe

• Classic comfort food that feels like a warm kitchen hug.
• Easy stovetop-to-oven method—minimal pans, maximum flavor.
• Ready in under an hour for a quick weeknight dinner.
• Customizable cheese blend to match your pantry (or taste buds).
• Leftovers freeze beautifully for easy meal prep.
• Family-friendly crowd-pleaser, perfect for cozy get-togethers.
• Budget-friendly ingredients you probably already have.
• Sneaky veggie boost option with roasted broccoli or cauliflower.

Ingredients

• 8 ounces elbow macaroni (about 2 cups; cavatappi or shells work too)
• 2 tablespoons unsalted butter (grass-fed for extra flavor)
• 2 tablespoons all-purpose flour (or gluten-free 1:1 blend)
• 2 cups whole milk (or half-and-half for a richer sauce)
• ½ cup plain whole milk Greek yogurt (adds creaminess)
• 1 teaspoon Dijon mustard (or stone-ground for texture)
• ½ teaspoon smoked paprika (plus a pinch for garnish)
• ¼ teaspoon garlic powder (optional, delivers depth)
• Salt and freshly ground black pepper, to taste
• 2 cups shredded sharp cheddar cheese (Cabot or Tillamook recommended)
• 1 cup shredded Gruyère cheese (sub Fontina or Monterey Jack)
• ½ cup panko breadcrumbs (or crushed Ritz crackers for crunch)
• 1 tablespoon olive oil or melted butter (to toast crumbs)

Tip: Always grate your own cheese—pre-shredded often has anti-caking agents that can affect melt quality. Room-temperature dairy blends more smoothly than fridge-cold.

Directions

1. Preheat and prep.
   Preheat your oven to 375°F (190°C). Generously butter a 9×13-inch baking dish or cast-iron skillet—this keeps your classic macaroni and cheese recipe from sticking.

2. Cook the pasta.
   In a large pot of boiling salted water, cook macaroni 1 minute under al dente (about 7 minutes), since it will bake again. Drain and set aside.

3. Make the roux.
   Return the pot to medium heat, melt butter, sprinkle in flour, and whisk for about 1 minute until it smells nutty. This flour-butter paste thickens the sauce—don’t skip it.

4. Build the sauce.
   Slowly whisk in milk, Greek yogurt, Dijon mustard, paprika, and garlic powder. Simmer, whisking constantly, until the sauce coats the back of your spoon (3–4 minutes). Season generously with salt and pepper.

5. Add the cheese.
   Remove pot from heat, stir in half the cheddar and half the Gruyère until fully melted. Fold in drained macaroni so every piece is coated. Taste and adjust seasonings.

6. Assemble and bake.
   Pour macaroni mixture into your prepared dish. Toss panko breadcrumbs with olive oil (or melted butter) and sprinkle evenly on top—this gives you that irresistible crispy, baked texture. Bake 20–25 minutes, until bubbly and golden.

7. Rest and serve.
   Let rest 5 minutes before digging in—this allows the sauce to set. Garnish with an extra pinch of smoked paprika or chopped parsley for color.

Servings & Timing

• Yield: 6 generous servings
• Prep Time: 15 minutes (including grating cheese)
• Cook Time: 25 minutes baking + 10 minutes stovetop = about 35 minutes
• Rest Time: 5 minutes for cheese sauce to settle
• Total Time: Approximately 55 minutes from start to finish

Variations

• Stir in cooked bacon or pancetta before baking for a salty, meaty twist.
• Add a layer of roasted broccoli florets, turning this comfort classic into a veggie-packed casserole.
• Swap cheddar for pepper jack and throw in a diced jalapeño for a spicy kick.
• Make it gluten-free with rice-based pasta and a GF flour mix.
• Use fontina and parmesan for a more delicate, silky texture.
• Mix in shredded rotisserie chicken for a protein boost—great for meal prep.

Storage & Reheating

Store leftover mac and cheese in an airtight container in the fridge for up to 3 days, or freeze in a freezer-safe dish for up to 1 month. To reheat, thaw overnight if frozen, then:
• Oven method (best): Cover with foil and bake at 350°F (175°C) for 15–20 minutes, until heated through.
• Stovetop shortcut: Warm on low, adding a splash of milk while stirring to revive creaminess.
• Microwave: Heat covered in 30-second bursts, stirring in between to distribute heat.

Make-ahead tip: You can assemble the dish, cover tightly, and refrigerate up to 24 hours before baking—just add an extra 5 minutes to your bake time.

Notes

I’ve tested this recipe on rainy Tuesdays, holiday potlucks, and late-night study sessions—trust me, it never disappoints. Using Greek yogurt was a happy accident when I ran low on half-and-half; it adds tang and silkiness without extra fat. If your sauce seems too thick, a splash more milk will bring it back. And don’t skip the rest time: giving those noodles a short breather lets flavors meld and prevents a soupy mess.

FAQs

Q: Can I make this on the stovetop only?
A: Absolutely—skip the oven, stir cooked pasta into the cheese sauce, and serve right away for a stovetop mac and cheese.

Q: How do I avoid a grainy sauce?
A: Keep the heat moderate, whisk constantly when adding milk, and grate cheese fresh to ensure smooth melting.

Q: What’s the best cheese blend for flavor?
A: Sharp cheddar plus a melting cheese like Gruyère or Fontina gives both punch and creaminess.

Q: Can I add vegetables?
A: Yes—stir in steamed peas, roasted cauliflower, or spinach for color and nutrients.

Q: Is this recipe freezer-friendly?
A: Yes, it freezes well. Use a freezer-safe dish, wrap tightly, and thaw overnight before reheating.

Q: How do I make it spicier?
A: Add diced jalapeños, a dash of hot sauce to the roux, or swap pepper jack for some of the cheddar.

Q: Can I use whole wheat pasta?
A: Sure—just watch the cook time as whole wheat shapes can take a minute or two longer.

Q: What if I don’t have Dijon mustard?
A: A teaspoon of yellow mustard works in a pinch, or skip it—your dish will still be delicious.

Conclusion

This Macaroni And Cheese Recipe is the kind of comfort food that feels like a cozy blanket—rich, cheesy, and totally satisfying. Give it a try tonight, and let me know how you jazz it up with your favorite add-ins! Don’t forget to leave a comment below or share a photo on Instagram with #HomemadeMacNCheese, and explore my other pasta recipes for more delicious ideas.