Homemade Mac and Cheese Recipe (with Video)

Very good! Everybody went back for seconds. The youngest male in the house (age 21) insisted on taking a bowl to go while his girlfriend took him to buy a couch (LOL!). The parmesan cheese made the consistency ever so slightly grainy and I might skip this ingredient next time.

Added a teaspoon of dry mustard to the roux. I've made this several times, absolutely love it. Panko for the bread crumbs... delicious! 🤤

Loved the recipe. My favorite. I did use the 1/2 c of Parmesan, 1/2 c gouda, 1/2 c Cheddar & 1 c sharp Cheddar. Came out great. I also used 3t butter & an extra 1/4 c (3/4 c total) of plain panko bread crumbs vs just bread crumbs. I also hit the broiler on high for 1-2 minutes & kept watch. A definite keeper.

I wanted to cook some pork chops I had thawed, but I didn't have a box of the cheap macaroni and cheese you get from the grocery store. I had some pasta and cheese, so I decided to make my own. This recipe was awesome; however, I did make some changes as I was making it. I only had a 12 oz. box of Ronzoni Veggie Rotini in the house. I cooked all of it and used all of it since it fit in my 8 x 8 Anchor Hocking baking dish. I used 1 Cup of Shredded Parmesan as that's what I had in the house, and I wanted enough cheese for all 12 ounces of the pasta. It worked out better for the thickness of the sauce and the fact that I was using Rotini and not Elbow Macaroni. I did wind up putting a little extra milk in the cheese sauce as it was a little too thick (since I had used a whole cup of Parmesan). The amount of cheese sauce and Rotini was perfect once I stirred it up in the baking dish. I also raised the Dry Bread Crumbs up to 1 Cup of Panko Bread Crumbs, and I did add extra butter to cover doubling the crumb topping, as everyone loves crumb topping on casseroles. I forgot the paprika as I was trying to do too many things, but it still tasted great when we pulled it out of the oven. I forgot to take a picture of it before I put it in the refrigerator.

Thanks for sharing!! I took a little inspo from our trip to Hattie B’s (pimento Mac night cheese) in Nashville; This was absolutely Delicious

I am giving this recipe 4 stars because it is an awesome base....but I must tell you, that it can be elevated. For those of you who feel it was bland try using different cheeses. I used fresh grated Parmesan, Romano, sharp cheddar, mozzarella, and Gouda. I think s good smoked cheese would also be amazing. I will do that next time. To the rue I added white wine, half and half, milk, and sour cream. Blended that down until smooth. I added the cheeses and labored to make it smooth and added cream or milk as needed (I don't measure). I thought I had ground mustard but couldn't find it, so I used about 2 tablespoons Dijon, chili powder, garlic, pepper, and salt, I also added ---- cooked, drained, and chopped applewood bacon, and chopped fresh chives. (as if this wasn't fatty enough but hey...its Mac and cheese for peters sake). You have to taste the sauce as you can and adjust to your taste. Once you pour the noodles in, it's hard to fix the taste. I cooked the noodles until it still had a little hard bite inside in very salty water and after I drained it I poured it into the cheese mix and let it cook until tender on low heat. Poured it into a pan and topped with panko.

I love making homemade mac and cheese. But I usually make my own breadcrumbs. I place a few slices of fresh sourdough or French bread into a food processor and pulse a few times until you get course crumbs. Add 2-3 tbsp melted butter and pulse a few more times until bread is evenly coated. Top the buttered bread crumbs on the mac and cheese and bake. The course crumbs give you a more crunchy texture.

I doubled the recipe and added 8 oz of regular cream cheese and 1 less cup of milk. Also made more topping to completely cover the 9 x 13 baking dish. Turned our delicious and creamy.

If you are making it for kids, it is perfect, reduce the amount of milk and add a little half-and-half. 2 cups total is plenty. If you are lactose, intolerant oat milk works fine. If you are making it for adults, you need to spice it up. It’s a bit bland.

I followed the recipe to the letter except I added one teaspoon dry mustard and I didn’t bother with the topping and it still tasted good.

Absolutely delicious, I added extra cheese on top after it was cooked then browned it under the grill

It was perfect! Very close to my mom’s recipe. The only thing I did was quadruple the bread crumb topping. That made it exactly like my mom’s! Yummy!

The family consensus was it was ok. I'm gonna experiment

Great recipe, easy to make and loved by all!

This recipe is what my Mom use to make and it was never enough to go around. Loved it then and love it now.

Used high protein elbows and added a scoop of unflavored protein powder to the cheese mixture. Great for hungry teens after sports workouts.

Such a simple recipe, but the results were amazing! Full of flavor, easy to prepare, and everyone loved it. I’ll definitely be making this for family dinners and casual get-togethers.

1.Barilla Campanelle pasta 2. Try substituting half of the milk with evaporated milk. 3. Sharp white cheddar and Italian breadcrumbs 4. Added honey mustard and freshly shredded parmesan cheese 5. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes 6. Added about a cup more cheese 7. .You must heat the flour to a high enough temperature for the thickening process to work...just don't boil it.

Delicious. Easy to prepare. FYI: I had doubled the recipe but didn’t require as much milk as listed.

So good! So easy! And a family favorite.