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American Vegetarian Dinner Featured

Creamy Homemade Mac and Cheese

A classic, velvety mac and cheese made from a traditional béchamel base, emphasizing the use of high-quality, freshly shredded cheese.

Easy 10 min prep 20 min cook 30 min total 6 servings 4.9/10

Ready in

30 minutes

Makes 6 servings

About This Recipe

A classic, velvety mac and cheese made from a traditional béchamel base, emphasizing the use of high-quality, freshly shredded cheese.

A foolproof guide to the creamiest homemade mac and cheese.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

4.0

Difficulty

8.5

Presentation

5.0

Nutrition

9.5

Value

9.5

Instructions

9.0

Ingredients

9.5

Time Accuracy

10.0

Would Make Again

9.4

Overall

Cooking Timeline

Prep 10 min

Cook 20 min

Step 1
Step 2
Step 3
Step 4
Step 5

Ingredients

Servings

Units

Pasta

1 lb elbow macaroni

Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk (warmed)
3 cups sharp cheddar cheese (freshly shredded)
1 cup gruyère cheese (freshly shredded)

Seasoning

1 tsp salt (to taste)
1/2 tsp black pepper
1/4 tsp paprika (optional)

Equipment

Large stockpot For boiling pasta
Whisk Essential for a smooth roux
Saucepan Medium-sized

Instructions

1

Boil a large pot of salted water and cook macaroni according to package directions until al dente. Drain.
2

In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
3

Gradually whisk in warm milk, cooking until the sauce thickens enough to coat the back of a spoon.
4

Remove from heat and stir in the shredded cheeses until completely melted and smooth. Season with salt, pepper, and paprika.
5

Combine the cooked pasta with the cheese sauce, stirring well to coat each noodle evenly.

Nutrition

Calories 480

Protein 18g

Carbs 45g

Fat 25g

Fiber 2g

Sugar 6g

Sodium 720g

Serving Size 1 cup

Expert Review

Reviewed by FindEdition Kitchen

Verdict

The ultimate comfort food, perfectly creamy and rich without being heavy.

Pros

Silky texture
Simple technique
Family favorite

Cons

Requires fresh cheese shredding for best results

Overview

A foolproof guide to the creamiest homemade mac and cheese.

AI Insights

Summary

A classic, velvety mac and cheese made from a traditional béchamel base, emphasizing the use of high-quality, freshly shredded cheese.

Tips

Always grate your own cheese for the smoothest sauce
Warm the milk before adding it to the roux to prevent lumps
Add a pinch of nutmeg for extra depth of flavor

Substitutions

Gruyère → Fontina or Gouda
All-purpose flour → Gluten-free flour blend

Storage

Store in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk.

Pairing

Roasted broccoli Fresh garden salad with vinaigrette

AI Cooking Assistant

Ask questions about this recipe — substitutions, timing, or technique.

Open Cooking Assistant

FAQ

Can I bake this?

Yes, transfer to a baking dish, top with breadcrumbs, and bake at 375°F for 15-20 minutes until golden.

Why is my sauce grainy?

Avoid pre-shredded cheese, which contains anti-caking agents that prevent smooth melting.

About the Author

FindEdition Kitchen

Recipe tested and reviewed by the FindEdition culinary team.

Specialty: American cuisine

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