How to Make Creamy Homemade Mac and Cheese

Learn to make rich, creamy homemade mac and cheese that's better than any box version.

  1. Gather Your Ingredients. You'll need 1 pound of elbow macaroni, 4 tablespoons of butter, 1/4 cup of all-purpose flour, 2 1/2 cups of whole milk, 3 cups of shredded sharp cheddar cheese, 1 cup of shredded mozzarella cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of paprika. Choose block cheese and grate it yourself rather than using pre-shredded cheese, as it melts much more smoothly. Room temperature cheese works best for creating that perfectly creamy texture.
  2. Cook the Pasta. Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package directions until just tender, usually 7-8 minutes. You want it slightly firm since it will continue cooking when mixed with the cheese sauce. Drain the pasta in a colander and set aside. Don't rinse it - the starch helps the cheese sauce stick better.
  3. Make the Cheese Sauce. In the same pot you used for pasta, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to prevent burning. This mixture is called a roux and it will thicken your sauce. Gradually pour in the milk while whisking continuously to prevent lumps from forming. Cook this mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 3-4 minutes.
  4. Add the Cheese. Remove the pot from heat before adding any cheese - this prevents the sauce from becoming grainy. Add the cheddar cheese one handful at a time, stirring until each addition is completely melted before adding more. Then stir in the mozzarella cheese until smooth. Season with salt, pepper, and paprika. Taste and adjust seasoning as needed. The sauce should be smooth and coat a spoon nicely.
  5. Combine and Serve. Add the cooked macaroni to the cheese sauce and gently fold everything together until the pasta is completely coated. If the sauce seems too thick, add a splash of milk. If it's too thin, let it sit for a minute or two to thicken up. Serve immediately while hot and creamy. The mac and cheese is best enjoyed right away, but leftovers can be reheated gently with a little extra milk to restore creaminess.