Macaroni and Cheese Recipe – Baked, Stovetop & Deluxe Versions
There’s a reason macaroni and cheese never goes out of style. It’s warm, creamy, deeply comforting, and somehow manages to feel both nostalgic and satisfying every single time. Whether you grew up with a bubbling baked casserole at family dinners or you’re just ready to upgrade from the boxed version, this guide gives you everything you need to make perfect homemade mac and cheese.
Instead of just one method, you’ll learn three delicious ways to make it:
✔ A classic old-fashioned baked mac and cheese with a buttery crumb topping
✔ A quick creamy stovetop version for busy nights
✔ A deluxe ultra-creamy baked version made with cottage cheese and sour cream
No matter which style you choose, you’ll end up with rich, cheesy pasta that’s worthy of holidays, potlucks, or a cozy weeknight dinner.
Table of Contents
Classic Old Fashioned Baked Mac and Cheese
This is the timeless version: a velvety cheddar cheese sauce, tender pasta, and a golden, crispy topping.
Ingredients
For the pasta and sauce
- 8 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk (warmed)
- 3 cups sharp cheddar cheese, freshly shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (optional)
For the topping
- 1/2 cup breadcrumbs (or panko)
- 2 tbsp melted butter
Instructions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1–2 minutes less than package directions. The pasta should still have a slight bite — it will finish cooking in the oven. Drain and set aside. - Make the Roux (Flavor Base)
In a saucepan over medium heat, melt butter until bubbling but not browned. Whisk in flour and cook for 1–2 minutes, stirring constantly. The mixture should look like wet sand and smell slightly nutty. This step removes the raw flour taste and ensures a smooth sauce. - Build the Cheese Sauce
Slowly pour in the warm milk in a thin stream while whisking continuously to prevent lumps. Cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon. - Add Cheese Gently
Lower the heat to prevent overheating. Stir in shredded cheddar a handful at a time until fully melted and smooth. Season with salt, pepper, and paprika. - Combine and Assemble
Fold pasta into the sauce, ensuring every noodle is coated. Transfer to a greased baking dish. - Top and Bake
Mix breadcrumbs with melted butter and sprinkle evenly on top. Bake at 375°F for 20–25 minutes until golden and bubbling around the edges. - Rest Before Serving
Let it sit 5–10 minutes so the sauce sets and becomes creamy instead of runny.
Classic Old Fashioned Baked Mac and Cheese
Ingredients
For the pasta and sauce
- 8 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk warmed
- 3 cups sharp cheddar cheese freshly shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika optional
For the topping
- 1/2 cup breadcrumbs or panko
- 2 tbsp butter melted
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente, about 1–2 minutes less than package directions. Drain and set aside.
- In a saucepan over medium heat, melt the butter until bubbling but not browned. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it resembles wet sand.
- Slowly pour in the warm milk while whisking continuously. Cook for 3–5 minutes until thickened and smooth.
- Lower the heat and stir in the shredded cheddar cheese a handful at a time until fully melted. Season with salt, pepper, and paprika.
- Fold the cooked pasta into the cheese sauce and transfer to a greased baking dish.
- Mix breadcrumbs with melted butter, sprinkle on top, and bake at 375°F (190°C) for 20–25 minutes until golden and bubbling.
- Let rest for 5–10 minutes before serving.
Notes
Creamy Stovetop Mac and Cheese (Quick Version)
Short on time? Skip the oven and enjoy silky, cheesy pasta in under 20 minutes.
Ingredients
- 8 oz macaroni
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk
- 2 1/2 cups shredded cheddar (or cheddar + mozzarella)
- Salt and pepper to taste
Instructions
Boil the Pasta Properly
Bring a medium pot of well-salted water to a rolling boil. The water should taste lightly salty like broth, which helps season the pasta from the inside. Add the macaroni and cook until al dente according to the package directions. The pasta should be tender but still slightly firm in the center. Overcooked pasta can become mushy once mixed with the hot sauce. Drain and set aside, but do not rinse — the starch helps the sauce cling better.
2. Start the Sauce with a Roux
In a saucepan over medium heat, melt the butter until fully liquid and gently bubbling. Sprinkle in the flour and whisk continuously. Cook for about 1 minute until the mixture looks smooth and slightly golden, like wet sand. This step removes the raw flour taste and creates the base that thickens your cheese sauce.
3. Add Milk Slowly for a Smooth Sauce
While whisking constantly, pour the milk in slowly in a thin stream. Adding it gradually prevents lumps and helps create a silky texture. Continue whisking as the sauce heats. After 3–5 minutes, it should thicken enough to coat the back of a spoon. If it boils too hard, lower the heat; a gentle simmer is all you need.
4. Melt the Cheese Gently
Reduce the heat to low before adding cheese. Stir in the shredded cheese one handful at a time, allowing each addition to melt fully before adding more. This gradual method prevents a grainy or separated sauce. The finished sauce should look glossy, smooth, and creamy. Season with salt and black pepper to taste.
5. Combine Pasta and Sauce
Add the drained macaroni directly into the saucepan. Stir gently until every piece of pasta is evenly coated in the cheese sauce. If the mixture seems too thick, add a small splash of warm milk and stir to loosen it.
6. Serve Immediately for Best Texture
Stovetop mac and cheese is at its creamiest right after cooking. Spoon into bowls and serve hot. If it sits too long, the sauce will thicken; just stir in a little milk over low heat to bring back the creaminess.
Mac and Cheese (Quick Version)
Ingredients
For the pasta and sauce
- 8 oz macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 2 1/2 cups shredded cheddar cheese or mix of cheddar and mozzarella
- to taste salt and pepper
Instructions
- Bring a medium pot of well-salted water to a rolling boil. Add the macaroni and cook until al dente according to package directions. Drain and set aside, but do not rinse.
- In a saucepan over medium heat, melt the butter until gently bubbling. Whisk in the flour and cook for about 1 minute until smooth and slightly golden.
- While whisking continuously, slowly pour in the milk. Cook for 3–5 minutes until thick enough to coat the back of a spoon.
- Reduce heat to low. Stir in shredded cheese gradually, allowing each addition to melt fully. Season with salt and black pepper.
- Add the drained macaroni to the sauce and stir gently until evenly coated. If too thick, add a small splash of warm milk.
- Serve immediately for best texture. If the sauce thickens, gently reheat with a splash of milk to restore creaminess.
Notes
PROTEIN-PACKED COTTAGE CHEESE MAC AND CHEESE (DELUXE)
This version is extra rich and custardy thanks to cottage cheese, sour cream, and egg.
Ingredients
- 8 oz macaroni
- 8 oz sharp cheddar, shredded
- 16 oz cottage cheese
- 8 oz sour cream
- 1 large egg
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp black pepper
Topping Options
- Extra shredded cheddar
- Crushed Ritz crackers + 2 tbsp melted butter
Instructions
1. Cook the Pasta
Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish with butter or cooking spray. Boil the macaroni in salted water until it is slightly undercooked (about 2 minutes less than the package says). It should still have a firm “bite” to it, as it will soften further while baking in the custardy sauce. Drain well.
2. Create the Custard Base
In a large mixing bowl, combine the cottage cheese, sour cream, egg, Dijon mustard, salt, and pepper. Whisk vigorously until the egg is fully incorporated. The cottage cheese adds a boost of protein and creates a rich, creamy texture without needing a heavy flour-based roux.
3. Fold in the Cheese and pasta.
Add the shredded sharp cheddar to the bowl and mix well. Add the drained, hot pasta to the bowl and fold everything together until the noodles are evenly coated in the thick, creamy mixture.
4. Bake to Perfection
Pour the mixture into your prepared baking dish. Spread it out evenly. If using a topping, sprinkle your crushed Ritz crackers mixed with melted butter over the top now. Bake for 40–45 minutes. The center should be set (not jiggly), and the top should be golden brown.
5. Rest Before Serving
Let the casserole rest for 10–15 minutes before scooping. This allows the cottage cheese and egg custard to firm up, ensuring you get perfect scoops rather than a runny mess.
Note: This version has a higher dairy ratio, which gives it a custard-like, ultra-creamy texture and boosts protein thanks to cottage cheese.
Cheese Mac and Cheese (Deluxe)
Ingredients
For the pasta and custard sauce
- 8 oz macaroni
- 8 oz sharp cheddar cheese shredded
- 16 oz cottage cheese
- 8 oz sour cream
- 1 large egg
- 1 tsp Dijon mustard
- 3/4 tsp salt
- 1/2 tsp black pepper
Topping options
- to taste extra shredded cheddar
- as needed crushed Ritz crackers + 2 tbsp melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 baking dish. Boil macaroni in salted water until slightly undercooked, about 2 minutes less than package directions. Drain well.
- In a large mixing bowl, whisk together cottage cheese, sour cream, egg, Dijon mustard, salt, and pepper until smooth and creamy.
- Fold in shredded cheddar and drained pasta until noodles are evenly coated in the custard mixture.
- Pour mixture into prepared baking dish. If using a topping, sprinkle crushed Ritz crackers mixed with melted butter over the top. Bake 40–45 minutes until center is set and top is golden brown.
- Let rest 10–15 minutes before serving to allow custard to firm up.
Notes
Ultra-Smooth Mac and Cheese with Evaporated Milk
This version skips flour entirely and uses evaporated milk to create a naturally creamy, ultra-smooth cheese sauce that never turns grainy. It’s one of the easiest ways to get restaurant-style mac and cheese at home.
Ingredients
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 1 (12 oz) can evaporated milk
- 2 ½ cups shredded sharp cheddar cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
Instructions
1. Cook the Pasta Until Just Tender
Bring a medium pot of well-salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. The pasta should be tender but still slightly firm in the center. Drain and set aside. Do not rinse, as the starch helps the cheese sauce cling to the pasta.
2. Melt the Butter Gently
In the same pot or a wide saucepan, melt the butter over medium heat. Let it melt completely without browning. Butter adds richness and helps create a silky base for the cheese sauce.
3. Add Evaporated Milk and Warm It
Pour in the evaporated milk and stir gently. Heat the mixture until it is hot but not boiling. Evaporated milk is more stable than regular milk, which helps prevent the cheese from separating later.
4. Melt the Cheese Slowly
Reduce the heat to low. Add the shredded cheddar one handful at a time, stirring constantly. Let each handful melt completely before adding the next. The sauce should become thick, glossy, and smooth. If the heat is too high, the cheese can become grainy, so keep it low and steady.
5. Season the Sauce
Stir in salt, black pepper, and paprika if using. Taste and adjust seasoning as needed. The sauce should be rich and cheesy but not overly salty.
6. Combine Pasta and Sauce
Add the drained macaroni directly into the cheese sauce. Stir gently until every piece of pasta is evenly coated. If the sauce feels too thick, add a small splash of warm evaporated milk or regular milk to loosen it.
7. Serve Immediately
Spoon into bowls and serve hot. This version is best enjoyed right away while the sauce is at its silkiest. If it thickens as it sits, reheat gently over low heat with a splash of milk and stir until creamy again.
Why Evaporated Milk Works
Evaporated milk contains less water and more protein than regular milk, which allows the cheese to melt smoothly without breaking. This makes it ideal for quick stovetop mac and cheese with no roux and no flour.
Ultra-Smooth Mac and Cheese with Evaporated Milk
Ingredients
For the pasta and cheese sauce
- 8 oz elbow macaroni
- 2 tbsp unsalted butter
- 12 oz evaporated milk
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika optional
Instructions
- Bring a medium pot of well-salted water to a rolling boil. Add the macaroni and cook until al dente according to package directions. Drain and set aside, do not rinse.
- In the same pot or a wide saucepan, melt the butter over medium heat without browning.
- Add evaporated milk and heat gently until hot but not boiling.
- Reduce heat to low and add shredded cheddar cheese a handful at a time, stirring constantly until sauce is thick, glossy, and smooth.
- Stir in salt, black pepper, and paprika if using. Adjust seasoning to taste.
- Add drained macaroni to the cheese sauce and stir until fully coated. If sauce is too thick, add a splash of warm milk to loosen.
- Serve immediately while the sauce is silkiest. Reheat gently with a splash of milk if it thickens over time.
Notes
Pro Tips for Perfect Mac and Cheese
- Undercook pasta slightly – it finishes cooking in the oven
- Grate your own cheese for smoother melting
- Don’t overheat the cheese sauce, or it can turn grainy
- Let the baked mac rest before serving so it firms up
- Add a splash of milk before reheating leftovers
Flavor Variations to Try
- Jalapeños or hot sauce for heat
- Broccoli, spinach, or roasted vegetables
- Cheese blends like Gruyère, Monterey Jack, or Gouda
What to Serve with Mac and Cheese
Balance the richness with lighter sides:
- Fresh green salad with vinaigrette
- Roasted vegetables (broccoli, carrots, Brussels sprouts)
- Garlic bread or dinner rolls
- Grilled chicken, pork chops, or BBQ meats
- Tomato soup for a cozy combo
Make Ahead, Storage, and Freezing
- Make ahead: Assemble and refrigerate up to 24 hours before baking
- Fridge: Store leftovers 3–4 days
- Freezer: Freeze unbaked casserole up to 3 months
- Reheat: Cover with foil and warm in the oven with a splash of milk
Mac and Cheese FAQs
Why is my sauce grainy?
The heat was too high when adding cheese. Melt cheese gently over low heat.
Can I use pre-shredded cheese?
You can, but freshly grated melts more smoothly.
Can I make it gluten-free?
Yes, use gluten-free pasta and flour.
What’s the best cheese combo?
Sharp cheddar for flavor + Monterey Jack or mozzarella for creaminess.
Final Thoughts
Mac and cheese is more than just pasta and cheese; it’s comfort, tradition, and a meal that brings people together. With these three versions in one place, you’ll always have the perfect recipe for any mood, occasion, or craving.
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Last Updated on February 1, 2026 by Janelle
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