This is the best ever mac and cheese! This macaroni and cheese recipe is rich, creamy and so deliciously cheesy! Mac and cheese is the ultimate comfort for and this recipe is my family’s favorite version.

This homemade mac and cheese has a crispy, flavorful breadcrumb topping and so much creamy cheesy goodness. Mac and cheese is a perfect family meal or side dish. I like to make this homemade mac and cheese for any occasion! Right now as summer is winding down and we start thinking more about cozy comforting meals this homemade mac and cheese is definitely a go to at my home!

This homemade mac and cheese recipe is also a crowd pleasing side! It is a perfect side to bring to potlucks, dinners or holiday gatherings. Everyone loves this creamy and delicious homemade mac and cheese!

This homemade mac and cheese is easy to customize too. Adding some crumbled bacon, diced ham, diced jalapeños or green chilis to this mac and cheese would be terrific additions.

I like to use Italian seasoned breadcrumbs for my breadcrumb topping. You could also use panko if you prefer, but I like the Italian seasoned ones because they add a lot of flavor and I think they add just as much crispy crunch!

My recipe uses shredded sharp cheddar cheese. This is another place where you could customize the recipe to your liking. If you prefer different cheese or even a mix of cheeses, you could use what you have on hand or prefer. I do recommend using cheese that has a stronger flavor. Cheeses like mozzarella or Monterrey jack would be good if using a mix of cheeses but might turn out kind of bland if only using that cheese and not adding in any mix ins.

Give this homemade mac and cheese a try to toady! Leave comment and let me know how you liked it!

The Best Ever Homemade Mac and Cheese

Print Recipe Pin Recipe

Course Main Course, Side Dish

Cuisine American

Equipment

• 1 3-4 qt baking dish
• 1 Stock pot
• 1 Measuring Cups
• 1 Measuring Spoons
• 1 Whisk
• 1 Mixing Spoon

Ingredients

  

Mac and Cheese

• 16 oz macaroni noodles cooked 1 box, can also use shells, rotini etc
• 1 tbsp olive oil
• 6 tbsp butter
• 1/3 cup flour
• 4 cups half and half
• 6 cups sharp cheddar cheese shredded
• salt and pepper to taste

Breadcrumb Topping

• 1 1/2 cups Italian seasoned breadcrumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan Cheese

Instructions

 

• Cook pasta 1 min shy of al dente, according to instructions on package.
• When pasta is cooked, drain and drizzle with olive oil to prevent sticking. Set aside.
• Preheat oven to 350. Lightly grease the inside of baking dish.
• In stockpot or dutch oven, melt butter over medium heat.
• Whisk in flour and continue whisking until roux is bubbly and golden.
• Slowly whisk in half and half until smooth.
• Continue whisking until you see bubbles on the surface.
• Whisk in salt and pepper
• Add 2 cups of cheese and whisk until smooth.
• Add another 2 cups of cheese and continue whisking until smooth. Sauce should be thick.
• Remove from heat.
• Add pasta into sauce and stir until fully coated.
• Pour half of pasta into baking dish.
• Pour remaining 2 cups of cheese on top of pasta in baking dish.
• Top with remaining half of pasta.
• In a small bowl, combine breadcrumbs, Parmesan cheese and melted butter.
• Sprinkle breadcrumb topping over mac and cheese in baking dish.
• Bake for 30 mins until bubbly and golden brown.
• Serve immediately.

Notes

• I use unsalted butter, but if you use salted butter, be sure to add less salt remembering that cheese is salty, too.
• You can also use 2 cups half and half and 2 cups of milk.
• I like to shred my own cheese from a block.  I find that it melts better.  You can also use shredded cheese, just be sure to whisk longer to get a smooth result.