If there’s one dish that delivers comfort, flavor, and nostalgia in every spoonful, it’s a classic macaroni cheese. This rich, golden, cheesy pasta bake is a timeless crowd pleaser and one I always turn to when I want something hearty and soul warming. My version of baked mac and cheese is creamy inside with a crispy golden top exactly how it should be. Whether you’re cooking for family, feeding a hungry crowd, or just craving a big cheesy bowl of comfort, this recipe is the answer.

In this homemade macaroni and cheese, everything comes together from scratch, and the result is so much more satisfying than anything from a box. We start with four cups of dried macaroni just enough to serve a hungry family or keep as leftovers for a next day indulgence. Cooking the pasta until it’s very firm is important, as it will soften further in the oven when baked in the cheesy sauce.

The magic of this recipe is in the cheese sauce. It’s made with a roux base salted butter and flour gently cooked until golden, which thickens the sauce without adding any grittiness. Whole milk adds richness, while dry mustard gives the dish its signature tangy depth. I always recommend using a mix of cheeses for the best flavor and melt cheddar, jack, and fontina are excellent options, but feel free to blend what you have on hand.

To enrich the sauce even further, a beaten egg is tempered and mixed in for added silkiness. This small step ensures a smooth and luscious consistency that coats every piece of pasta beautifully. Once the cheese melts into the sauce, it transforms into a gooey, golden delight seasoned simply with kosher salt, seasoned salt, black pepper, and if you’re feeling bold a touch of cayenne, paprika, or thyme.

After combining the cheese sauce with the macaroni, everything gets transferred to a buttered baking dish and baked until bubbling and lightly browned on top. A little extra cheese sprinkled over the top before baking creates that irresistible crust we all crave.

Tips and Tricks:

• Use firm pasta: Slightly undercooking your macaroni ensures it doesn’t go mushy after baking.
• Mix cheese varieties: A combination of sharp cheddar, creamy jack, and buttery fontina balances flavor and texture.
• Season generously: Don’t be afraid to taste and adjust cheese sauces need salt to shine.
• Customize the topping: Sprinkle a mix of cheese and breadcrumbs for added crunch.
• Reheat like a pro: Add a splash of milk when reheating to bring back creaminess.

Whether served as a main or a side, this baked macaroni and cheese is all about comfort and flavor. It’s a dish that pleases kids and adults alike, and once you try this from-scratch version, you’ll never go back to the boxed kind.

Macaroni Cheese

0.0 from 0 votes

Course: Uncategorized

Servings

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

This baked macaroni cheese is rich, creamy, and loaded with cheesy goodness. Made from scratch with a flavorful cheese sauce and a golden top, it’s the ultimate comfort food for dinner or gatherings.

Ingredients

• Macaroni: 4 cups dried pasta

• Egg: 1, beaten

• All-Purpose Flour: 1/4 cup

• Milk: 2 1/2 cups, whole

• Dry Mustard Powder: 2 heaping teaspoons (adjust to taste)

• Cheese (Grated): 1 pound (cheddar, jack, or fontina)

• Kosher Salt: 1/2 teaspoon (add more to taste)

• Seasoned Salt: 1/2 teaspoon (adjust as needed)

• Ground Black Pepper: 1/2 teaspoon

• Optional Spices: Cayenne, paprika, or thyme (to taste)

Directions

• Cook the Pasta: Boil macaroni until very firm. Drain and set aside.
• Prep the Egg: Beat egg in a small bowl.
• Make the Roux: In a large pot, melt butter over medium-low heat. Whisk in flour and cook for 5 minutes, whisking continuously.
• Build the Sauce: Gradually add milk and mustard to the roux, whisking until smooth. Let it thicken for about 5 minutes.
• Temper the Egg: Take 1/4 cup of the hot sauce and slowly mix it into the beaten egg while whisking.
• Combine Egg and Sauce: Add tempered egg mixture back into the pot. Stir well.
• Add Cheese and Seasonings: Stir in grated cheese until melted. Season with salt, seasoned salt, pepper, and optional spices to taste.
• Assemble: Mix in cooked macaroni. Transfer to a greased baking dish and top with extra cheese.
• Bake: Bake at 350°F (175°C) for 20–25 minutes until golden and bubbly. Serve warm.

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