Homemade Baked Mac and Cheese

This Homemade Baked Mac and Cheese is pure comfort food bliss. I remember my grandma making a similar dish when I was a kid. She’d pull it out of the oven, golden and bubbly. The whole house would be filled with this warm, cheesy aroma. Every bite was heaven!

Now, I make this updated rendition of her classic mac and cheese for my family. It combines a few different kinds of cheese for maximum flavor. I even add in a touch of smoky paprika for a little bit of a kick! This recipe is simple enough for a busy weeknight, and it’s a surefire crowd-pleaser whenever I make it for potlucks or gatherings. Let’s make some cheesy magic!

Why You’ll Love It

This Homemade Baked Mac and Cheese isn’t just your average mac; it’s a symphony of flavors and textures! It’s creamy, cheesy, and perfectly baked. You can customize it with your favorite cheeses and spices, ensuring that every bite will be a hit. It’s so much better than boxed mac and cheese, and it’s easier than you think to make from scratch! You can also make a big batch for meal prep and enjoy it all week long.

This dish takes you back to your childhood; it’s that comforting, cheesy goodness.

Ingredient Overview

Here’s what you’ll need to create this cheesy masterpiece:

• Cheeses: 2 cups sharp cheddar, 2 cups Italian blend (Parmesan, Asiago, Romano), 1/2 block Velveeta, cubed
• Spices: 1 tbsp smoked paprika, 1/2 tbsp Tony Chachere’s, 1 tbsp hot sauce, 1 tbsp black pepper, 1 tbsp garlic powder, 1/2 tbsp onion powder, 1/4 tbsp cayenne pepper
• Dairy: 1/2 cup heavy cream, 1 can evaporated milk, 2 eggs, 1/2 stick butter
• Pasta: 16 ounces dry macaroni (elbow macaroni is my preference, but any small shape works)

Make sure your heavy cream is nice and cold for the best results. Using freshly grated cheese for this baked mac and cheese recipe makes a difference; pre-shredded cheese doesn’t melt as smoothly.

Step-by-Step Instructions

Step 1: Make the Cheese Sauce

In a large pot, brown the butter over medium heat until it’s a lovely dark golden color and fragrant. Lower the heat and whisk in the evaporated milk and cubed Velveeta. Stir continuously until the Velveeta is melted and the sauce is smooth.

Step 2: Temper the Eggs and Spices

In a separate bowl, whisk together the heavy cream, eggs, and all the spices (smoked paprika, Tony Chachere’s, hot sauce, black pepper, garlic powder, onion powder, and cayenne pepper). Heat the cream in the microwave for one minute before whisking in the eggs and spices. This helps prevent the eggs from curdling. Whisk vigorously until smooth.

Step 3: Combine and Thicken

Slowly pour the egg mixture into the cheese sauce, whisking constantly over low heat. Add in 1 1/2 cups of the cheddar cheese and 2 cups of the Italian cheese blend. Stir until smooth and melted. Reserve 1/2 cup of cheddar cheese for the topping.

Step 4: Add the Macaroni

Gently fold in the cooked macaroni. I usually salt the pasta water generously when cooking pasta for mac and cheese; it seasons it really well from the inside out. Make sure your macaroni is al dente, not overcooked.

Step 5: Bake and Broil

Pour the mac and cheese mixture into a greased baking dish. Sprinkle the reserved cheese over the top, and add a final dash of paprika for color. Cover the dish with aluminum foil and bake in a preheated 350°F (175°C) oven for 30 minutes. Remove the foil and broil for the last 2 minutes, or until golden brown and bubbly.

Step 6: Cool (Slightly) and Serve

Let the mac and cheese rest for a few minutes before serving. This Homemade Baked Mac and Cheese will be hot, bubbly, and utterly irresistible!

Pro-Tips

• For an extra creamy mac and cheese, use full-fat milk and cheeses. Trust me on this—it really enhances the richness of the dish. You can find more cheesy inspiration in our Cheesy Scalloped Potatoes recipe.
• Don’t overcook the macaroni. It will continue to cook in the oven, so aim for al dente pasta initially.
• Use freshly grated cheese if possible; it melts much smoother than pre-shredded cheese. If you have to use pre-shredded, add a tablespoon of cornstarch to help stabilize it as it melts.
• Broiling is a great way to achieve that beautiful golden-brown crust on top. But watch carefully—it can go from golden to burned in a matter of seconds!

Recipe Variations

• Spicy Mac: Add a pinch of red pepper flakes or a diced jalapeño to the cheese sauce for an added kick.
• Veggie Mac: Mix in steamed broccoli, roasted peppers, or sautéed spinach for a nutritional boost. Check out our Garlic Roasted Broccoli for a great side dish to go with this recipe.
• Meat Lovers Mac: Crumble cooked bacon or sausage into the mac and cheese before baking.
• Different Cheeses: Experiment with different cheese combinations! Gruyère, Gouda, Fontina, and Monterey Jack are all excellent choices.

Serving Suggestions

This Homemade Baked Mac and Cheese is amazing on its own, but here are some ideas for what to serve with it:

• A crisp green salad: A light and refreshing salad with a simple vinaigrette balances the richness of the mac and cheese. Our Summer Corn Salad adds a fresh touch to your meal.
• Roasted vegetables: Roasted broccoli, Brussels sprouts, or carrots add some extra nutrients and flavor.
• Grilled chicken or fish: For a more complete meal, pair the mac and cheese with a simple protein.
• Sliced tomatoes: A juicy side of sliced tomatoes offers a bright acidity that complements the cheese.

Final Thoughts

This Homemade Baked Mac and Cheese recipe is a true keeper, friends. It’s easy to customize, always a crowd-pleaser, and packed with cheesy goodness. It’s the ultimate comfort food, and I can’t wait for you to try it. You can make this for your next get-together or just a weeknight dinner; either way, it is delicious. For more easy comfort food recipes, try our Chicken Pot Pie. Be sure to share your cheesy creations with me on social media! Find me on Facebook, Instagram, and Pinterest.