Macaroni Cheese Recipe - Preppy Kitchen

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Creamy, gooey mac and cheese is an all-time favourite, loved for its cheesy deliciousness that everyone can't get enough of. It's the ultimate holiday side dish or comfort food! Plus, my recipe is super versatile, letting you get creative with endless variations to match any taste or dietary need.

A plate with a serving of mac and cheese with a baking dish in the background with more mac and cheese. A bowl of cheese and pepper beside it.

Whether it's a chilly winter evening, a big holiday feast, or a casual dinner party with friends, there's nothing like a big, bubbling dish of homemade mac and cheese to make everyone feel at home. There's just something about that golden, crispy top layer giving way to creamy, cheesy bliss beneath that sets this dish apart. It's the dish that brings us all back to our childhood, but with an added gourmet touch to this recipe, it's all grown up.

And what's great is that this recipe is not just about fulfilling those cheese-laden fantasies; it's a canvas for your culinary creativity. Want to spice things up? Throw in some jalapeños or a dash of hot sauce. Are you craving a bit of crunch? A sprinkle of bacon bits or extra toasted breadcrumbs will do the trick. Everyone around the table, from the pickiest eaters to the most adventurous foodies, will return for seconds!

What You Need to Make this Recipe

Ingredients needed to make mac and cheese.

Uncooked elbow macaroni — the backbone of any macaroni cheese recipe, elbow noodles provide the perfect nooks for holding the cream sauce.

Unsalted butter — a crucial element for the roux, unsalted butter allows you to control the saltiness of your dish while adding richness and depth.

Plain flour — this is cooked to make a roux and thicken the sauce, ensuring your mac and cheese is luxuriously creamy and not watery.

Whole milk — the fat in whole milk blends more easily with the butter and cheese, producing a creamy texture and adding to the velvety consistency of the cheese sauce.

Seasoning — a pinch of mustard powder adds a subtle kick of flavour, but also enhances the cheesy flavour. Ground black pepper and salt introduce classic flavours and depth to the pasta dish.

Mature cheddar cheese — the show's star, mature cheddar, imparts a sharp, deep flavour and ensures the cheese sauce is wonderfully gooey. Freshly grated cheese is the best, as pre shredded cheese is often coated with a non-clumping agent and doesn't melt as well.

Gruyere cheese — an elevated addition to classic mac and cheese, Gruyere adds a slightly sweet and nutty flavour to the mix, complementing the cheddar and adding to the dish's complexity. Again, freshly shredded cheese is best!

Panko breadcrumbs — sprinkled on top before baking, panko breadcrumbs add a crispy texture contrast to the creamy macaroni beneath.

How to Make Mac and Cheese

Set of two photos showing macaroni added to a pot of hot water and flour added to a skillet of melted butter.

1. Preheat your oven to 180C /160C fan (350°F) to ensure it's ready for baking. In a large pan of boiling salted water, cook the elbow macaroni until just shy of al dente—about 2 minutes less than what's suggested on the package. Remember to drain it well.

2. In a medium saucepan, melt your butter over a moderate heat setting. Gradually whisk in the flour, cooking for about a minute to avoid raw flour taste.

Set of two photos showing milk and mustard powder added to the skillet.

3. Then, slowly pour in the milk, constantly whisking to prevent any lumps from forming. Simmer and whisk the mixture until it has thickened nicely, roughly 3-5 minutes. Then, take the pan off the heat.

4. Set aside 30g each of cheddar and Gruyere cheeses for later use as toppings. Incorporate the mustard powder, black pepper, and a dash of salt into the warm milk mixture for seasoning.

Set of two photos showing cheese added to the skillet and then the panko breadcrumbs added to the top of the mac and cheese in the casserole dish before baking.

5. Gradually add the cheeses in small batches, continuously whisking until each addition is fully melted and the sauce is smooth. Do a taste test and adjust the seasoning if necessary. Return the drained pasta to the large pot. Pour the velvety cheese sauce over the cooked pasta, stirring until each piece is thoroughly coated. Then, transfer the sauced pasta into a large baking dish.

6. Sprinkle the top of your mac and cheese with the reserved cheeses and breadcrumbs. Place the dish in the oven, baking for 35 minutes or until you notice a bubbly sauce at the edges and a golden crust on top.

Overhead view of mac and cheese in a rectangular casserole dish. Plates, forks, and cheese beside it.

How to Prevent a Lumpy Sauce

To prevent lumpy sauce, start with a smooth roux. When adding milk, pour slowly and whisk vigorously. Start with a small amount of milk, whisking continuously. This helps the roux and milk combine together smoothly.

If you pour the milk in fast or all at once, the roux will clump and never fully dissolve into the milk. Patience is key to a smooth and velvety sauce! You can also warm the milk to help it incorporate more quickly and easily into the roux.

What Kind of Cheese Should I Use?

The type of cheese you use in mac and cheese can drastically alter its flavour and texture. Mature white or yellow cheddar is a classic choice for its sharpness and gooey melt, while Gruyere offers a sweet and nutty profile that adds complexity. For a customisable dish, consider adding cheeses like Parmesan for a salty bite, Fontina for supreme creaminess, or even a touch of Blue cheese for boldness. The key is to use cheeses that melt and complement each other, creating a harmonious, rich, creamy dish.

The Best Mix-ins to Add to Your Mac and Cheese

This is such a fun way to customise mac and cheese to suit your taste or the occasion. Integrate these add-ins just before transferring the mac and cheese to the oven, ensuring they meld perfectly with the creamy pasta.

Crispy cooked bacon or pancetta can add a satisfying crunch and savoury depth.
Diced jalapeños or a spoonful of sriracha can provide a delightful kick.
Sautéed mushrooms or caramelised onions introduce a layer of umami flavour that exquisitely complements the creamy cheese sauce.
Roasted butternut squash for a sweet and nutty fall spin.
Blanched broccoli florets or sautéed spinach for added colour and freshness.
Chunks of cooked lobster or crab meat can elevate mac and cheese from a humble side dish to a special entrée.
Chopped fresh herbs can also be stirred into the cream sauce. Try rosemary, thyme, or chives for a deep flavour that perfectly complements any of the additions above or whatever you are serving alongside this dish.

A fork lifting up a bite of mac and cheese from a plate.

Can I Use Gluten-Free Pasta?

Yes, you can use gluten-free pasta in mac and cheese. Simply choose a high-quality gluten-free pasta that holds its shape well when cooked. Cook it according to the packet directions until just al dente to ensure it retains a good texture once baked in the cheese sauce.

Can I Add Extra Cheese?

Adding extra cheese directly to the sauce might make it too thick or overpowering. However, if you're a cheese lover seeking that extra cheesy goodness, you can layer your pasta with a few more handfuls of cheese as you place it in the baking dish. Sprinkle a layer of cheese midway through the pasta before adding the final layer, ensuring every bite is packed with cheesy flavour. This method allows you to enjoy a richer taste without compromising the smooth texture of the sauce.

Can You Freeze Mac and Cheese?

Yes, mac and cheese freezes well. Allow the dish to cool completely before transferring it to an airtight container. It's recommended to freeze it in individual portions for convenience.

When ready to enjoy, thaw it overnight in the refrigerator and reheat in the oven or microwave. Reheating in the oven with foil can help restore its creamy texture. For optimal taste and quality, it's best consumed within 3 months of freezing.

Pro Tips for Making this Recipe

Toast the breadcrumbs. To enhance the flavour, consider toasting your breadcrumbs with a bit of melted butter in a large skillet before sprinkling them on top of your mac and cheese.
Broil for a crunchy top. If you want an even crispier top, place the baking dish under the grill for a minute or two after baking, but watch it closely to prevent burning.
Don't skip the mustard powder. It subtly enhances the cheese flavour without adding a mustard taste. You can substitute it with an equal amount of regular Dijon mustard if you don't have powdered mustard.
Experiment with different pasta shapes. While elbow macaroni is traditional, shapes like cavatappi or shells hold the sauce well.
Allow the baked mac and cheese to rest before serving. This helps the sauce thicken up and makes scooping easier.

A plate of mac and cheese with a drink in the background along with another serving of mac and cheese.

Frequently Asked Questions

What is a roux?

A roux is a mixture of fat (usually butter) and flour used to thicken sauces, soups, and gravies. It's made by melting the fat in a pan and whisking the flour to form a paste. This paste is cooked over low heat until it reaches the desired colour, ranging from white to blonde to dark brown, each stage suitable for different types of dishes. The roux is then gradually whisked into a liquid, such as milk or broth, to create a thickened, smooth sauce.

What goes well with mac and cheese?

Mac and cheese is versatile and goes great with lots of sides. Toss in a crisp green salad or steamed veggies for a fresh contrast to that rich, creamy goodness. If you're up for something heartier, BBQ meats like pulled pork or brisket are perfect partners for that cheesy delight. And if you want to keep it simple, fresh sliced tomatoes or a light vinaigrette slaw can cut through the dish's richness.

How do you store mac and cheese?

To store mac and cheese, first allow it to cool to room temperature. Then, place it in an airtight container and refrigerate. It's best eaten within 3-5 days. You can freeze it for longer storage in a freezer-safe container for up to 3 months.

Can I make this mac and cheese ahead of time?

To make the dish ahead of time, assemble it, but hold off on baking it. Cover the unbaked mac and cheese tightly with plastic wrap or aluminium foil and refrigerate for up to 2 days. When you're ready to bake, remove it from the refrigerator, discard the covering, and allow it to sit at room temperature for 1 hour before baking as directed, adding about 10 to 15 minutes onto the baking time.

If you've tried this Mac and Cheese recipe, then don't forget to rate it and let me know how you got on in the comments below. I love hearing from you!