Name: Easy Homemade Mac and Cheese Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb Cavatappi Pasta (or elbow, penne, farfalle); 4 Tablespoons Butter; 1/4 cup Flour; 1 1/2 cups Whole Milk; 1 1/2 cups Heavy Cream; 8 ounces Sharp Cheddar (freshly grated, divided); 8 ounces American Cheese (Boar’s Head from the deli, cut into small pieces); 4 ounces Medium Cheddar Cheese (freshly grated); 1 teaspoon Salt; 1 teaspoon Pepper; 1 1/2 teaspoons Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Dijon Mustard (may use 2 teaspoons)

Introduction

Easy Homemade Mac and Cheese is a comforting classic that’s creamy, cheesy, and perfect for any occasion. This recipe uses a blend of sharp cheddar, American cheese, and spices to create a rich and flavorful sauce that coats perfectly cooked pasta. It’s simple enough for weeknights but special enough to impress guests.

A close-up view of macaroni pasta covered with rich, creamy melted cheese sauce. The pasta is elbow-shaped, cooked to soft texture, with a shiny, smooth layer of light golden-yellow cheese spread evenly over it. The cheese sauce looks thick and stretchy, pulling slightly away from a wooden spoon lifting a scoop of the cheesy macaroni from the larger pile. Small flecks of black pepper and green herbs are sprinkled lightly across the pasta, adding specks of contrast. The dish is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Cavatappi Pasta (or elbow, penne, farfalle)

4 Tablespoons Butter

1/4 cup Flour

1 1/2 cups Whole Milk

1 1/2 cups Heavy Cream

8 ounces Sharp Cheddar (freshly grated)

8 ounces American Cheese (Boar’s Head from the deli)

4 ounces Medium Cheddar Cheese (freshly grated)

1 teaspoon Salt

1 teaspoon Pepper

1 1/2 teaspoons Paprika

1 teaspoon Garlic Powder

1 teaspoon Dijon Mustard (may use 2 teaspoons)

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.

Step 2: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, stirring constantly, until it forms a smooth paste without any raw flour taste.

Step 3: Slowly add the heavy cream and whole milk, about 1/4 cup at a time, whisking constantly to avoid lumps. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.

Step 4: Stir in the dijon mustard, paprika, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed.

Step 5: Reduce the heat to low. Gradually add the American cheese (cut into small pieces), medium cheddar, and part of the sharp cheddar, stirring constantly until all cheese is melted and smooth. Add cheese in small increments and whisk after each addition.

Step 6: Add the cooked pasta to the cheese sauce and stir gently to coat evenly. Pour into a baking dish and sprinkle with the remaining sharp cheddar cheese.

Step 7: Set your oven to the broil setting and broil for 2-3 minutes until the cheese topping melts and bubbles. Alternatively, bake at 350°F for 12-15 minutes. Serve immediately, garnished with dried parsley or a dash of paprika if desired.

Tips & Variations

For a crunchier top, mix breadcrumbs with melted butter and sprinkle on top before broiling or baking.

Use smoked cheddar or add a splash of hot sauce for a smoky or spicy twist.

If you prefer a lighter sauce, substitute whole milk with 2% milk and reduce butter slightly.

Freshly grate cheeses yourself for the best melting texture and flavor.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta shape like elbow macaroni, penne, or farfalle works well. Just adjust cooking time according to package instructions.

How do I prevent the sauce from becoming grainy?

Cook the roux (butter and flour) fully before adding dairy, and add cheese gradually over low heat, stirring constantly. Avoid overheating the cheese sauce once melted.