This easy homemade mac and cheese uses cavatappi, a buttery roux, whole milk, heavy cream, and a trio of sharp cheddar, medium cheddar, and deli American cheese for a sauce that stays silky.
American cheese is the secret to the smooth melt, because it contains emulsifying salts that keep the sauce from breaking. Finish it under the broiler for a bubbly, browned top, or bake it briefly if you prefer a softer set. It takes about 45 minutes from start to finish and serves eight.
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Why This Easy Homemade Mac and Cheese Recipe Works
The cheese blend does the heavy lifting. Sharp cheddar gives the bold flavor, medium cheddar adds mellow sweetness, and American cheese from the deli counter melts into a glossy base that never turns grainy.
The heavy cream and whole milk combination keeps the sauce rich without being gluey. Adding it a little at a time to the roux means no lumps, and a teaspoon of Dijon, paprika, and garlic powder build savory depth without overpowering the cheese.
You can serve it straight from the pot for the creamiest texture, or pour it into a baking dish, top it with extra cheese, and broil for a few minutes to get those golden spots everybody fights over.
Ingredients for Easy Homemade Mac and Cheese
- 1 lb cavatappi pasta, or elbow, penne, or farfalle
- 4 tbsp unsalted butter
- 1/4 cup all purpose flour
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 8 oz sharp cheddar cheese, freshly grated, divided
- 8 oz deli American cheese, cubed or torn
- 4 oz medium cheddar cheese, freshly grated
- 1/4 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tsp Dijon mustard
Deli American cheese. Ask the deli counter to slice it thick, or buy it by the piece. It melts smoothly and keeps the sauce creamy.
Sharp cheddar. Grate it from a block. Half goes in the sauce and half goes on top for the browned crust.
Cavatappi. Its ridges and hollow center hold sauce well. Elbow macaroni, penne, and farfalle also work.
Dijon and paprika. These add background tang and warmth that make the cheese taste more complex.
How to Make Easy Homemade Mac and Cheese
1. Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente, about 9 to 10 minutes. Drain and set aside.
2. Make the roux. While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes until it forms a smooth paste.
3. Add the liquids. Add the cream and milk about 1/4 cup at a time, whisking constantly. Cook for 2 to 3 minutes until the sauce thickens and coats the back of a spoon.
4. Season. Whisk in the Dijon, paprika, garlic powder, salt, and pepper, then taste.
5. Melt in the cheese. Reduce the heat to low and stir in the American cheese, medium cheddar, and 4 oz of the sharp cheddar a little at a time until melted and smooth.
6. Combine and finish. Fold in the pasta, pour into a baking dish, and top with the remaining 4 oz sharp cheddar. Broil 2 to 3 minutes, or bake at 350 degrees F for 12 to 15 minutes, until bubbling and golden.
7. Rest. Let it stand for 3 to 5 minutes before serving so the sauce thickens.
How to Serve Easy Homemade Mac and Cheese
Serve with Amish meatloaf for a satisfying dinner, or alongside air fryer honey garlic salmon when you want something lighter on the plate. A side of air fryer asparagus brings a fresh crunch, and fluffy dinner rolls soak up any extra sauce. Sprinkle with parsley or a pinch of paprika.
How to Store and Reheat Easy Homemade Mac and Cheese
Cool within 2 hours, then refrigerate in an airtight container for 3 to 4 days. Reheat in a saucepan over low heat or in the microwave with a splash of milk until steaming hot, about 165 degrees F. Do not freeze, since the cream and American cheese sauce can separate when thawed.
Tips and Variations for Easy Homemade Mac and Cheese
Use fresh cheese. Freshly grated cheddar melts better than packaged shreds.
Keep the heat low. High heat can make a cheese sauce clumpy, so lower the heat before the cheese goes in.
Undercook the pasta slightly. If you are baking or broiling, pull the pasta a minute early so it does not turn soft.
Salt the water, not the sauce. Cheese is already salty, so season the sauce only after tasting.
Add a crunch. Mix 1/2 cup panko with 1 tbsp melted butter and sprinkle it over the cheese before broiling.
Spice it up. Stir in a pinch of cayenne or a spoonful of diced jalapenos for heat.
Customize. Fold in cooked bacon, shredded rotisserie chicken, or steamed broccoli for a full meal.
Follow food safety basics. Refrigerate leftovers in shallow containers. The University of Minnesota Extension storing and reheating guide shares helpful tips for leftovers.
Frequently Asked Questions About Easy Homemade Mac and Cheese
What makes easy homemade mac and cheese so creamy?
A roux, a mix of milk and cream, and American cheese for smooth melting create a silky sauce. Low heat prevents graininess.
Can I prep easy homemade mac and cheese in advance?
Make the sauce and pasta a few hours ahead, store them separately, and combine just before serving. You can also assemble the dish, refrigerate overnight, and bake covered for about 25 minutes.
Do I have to bake easy homemade mac and cheese?
No. It is creamy straight from the pot. Baking or broiling adds a browned top, but it is optional.
What pasta works well?
Cavatappi, elbows, penne, and farfalle all work. Pick a shape with ridges or curves.
Can I use all cheddar?
Yes, but the sauce will be less smooth. American cheese keeps it from breaking, so keep at least a few ounces if you can.
Easy Homemade Mac and Cheese
Equipment
- Large pot
- Large saucepan
- Whisk
- Box grater
- 9×13 Baking Dish
Ingredients
Main Ingredients
- 16 oz cavatappi pasta or elbow, penne, or farfalle
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 1 ½ cup whole milk
- 1 ½ cup heavy cream
- 8 oz sharp cheddar cheese freshly grated, divided
- 8 oz deli American cheese cubed
- 4 oz medium cheddar cheese freshly grated
- ¼ tsp salt plus more to taste
- ½ tsp black pepper
- 1 ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp Dijon mustard
Instructions
Cooking
- Pasta. Cook in salted water 9 to 10 minutes until al dente and drain. Roux. Melt the butter over medium heat, whisk in the flour, and cook 2 minutes.
- Sauce. Whisk in the cream and milk 1/4 cup at a time and cook 2 to 3 minutes until it coats a spoon.
- Season. Stir in the Dijon, paprika, garlic powder, salt, and pepper.
- Cheese. On low heat, melt in the American cheese, medium cheddar, and 4 oz of sharp cheddar.
- Finish. Fold in the pasta, transfer to a baking dish, top with the remaining 4 oz sharp cheddar, and broil 2 to 3 minutes, or bake at 350 degrees F for 12 to 15 minutes.
- Rest. Let stand 3 to 5 minutes before serving.
